Tag Archives: BBQ

Sweet Tangy Spiced BBQ Sauce


Sweet Tangy Spiced BBQ sauce

INGREDIENTS

  • 3 cups Chicken stock
  • 1 Green, 1 Yellow and 1 Red Bell Pepper diced
  • 2 Red Chilies soaked in 1/2 cup water over night (wear gloves when you handle the chilies) remove seeds and dice chilies thinly. Add the 1/2 cup of the chilie water to the pan.
  • 1 Onion Large diced
  • 2 Tablespoon Garlic minced
  • 1 cup Dark Brown Sugar
  • 1/4 cup White Sugar
  • 3 tablespoons Vinegar
  • 2 (6 ounce cans) Tomate Paste
  • 1 Tablespoon Worshire Sauce
  • 1 Tablespoon All Spice
  • 1 Teaspoon Salt
  • 1/4 cup Honey

DIRECTIONS

  • Wash and cut up your vegetables into small pieces
  • In a Large Pot 1 tablespoon Olive Oil bring to medium heat
  • Place the vegetables and sautee on medium heat until vegetables are wilted and soft. Add the garlic for the last 5 minutes. Stir frequently and dont burn them. Approxamently 20 minutes
  • Add the chicken broth bring to a boil reduce heat to simmer
  • Add tomatae paste and stir until dissolved
  • Add vinegar, brown sugar, white sugar, worshire, all spice, salt and honey
  • Stir until all is mixed together
  • Cover pan with lid slightly crocked to let steam out.
  • Cook down until very thick
  • 2- 16 ounce wide mouth mason jars. Fill each one and leave at least 2″ from the top. Put the lid and seal on quickly so it will seal down good.
  • Let the BBQ sauce cool completely.
  • Put one in the freezer and the other you can refrigerate for up to 3 weeks.

*You can use a Slow Cooker or Multicooker with the Jam setting if you have. It’s easier and you dont have to worry bout burning it. You just use the brown/sautee setting for cooking vegatables and bring to boil.

*You can also use smaller mason jars

Thank you and Enjoy

AUTHENTIC MEXICAN TORTAS


Authentic Mexican Torta (Sandwich made with Bread).

Let’s start at the ground level. I like the “Bread” to be light and a bit airy. I make my own bread for my tortas. Some people like a texture more towards a French rolls consistency. Which ever way you prefer they will come out perfect every time. I will include the Mexican Bolillos dough recipe below.

There are many choices hot or cold, meat and veggies to put on to your Torta. I have listed a few different ways to make an authentic Mexican torta.

  • Carnitas (Slow Roasted Pork): Shredded Pork,
  • Carne Asada Beef
  • Arrachera Beef (Skirt Steak BBQ)
  • Slow Cooked Shredded Beef
  • Chicken Shredded
  • Fried Chicken Pieces
  • Ham and Cheese
  • Batter Fried Fish and Shrimp
  • All Veggies for the Vegetarian
  • The following ingredients are usually served as condiments for the Tortas. Frijoles (Beans), Avocado, Tomato, Onion, Lettuce, Jalapenos, Cilantro, Lime juice, Mayonnaise, Green Chili Sauce, Sour Cream, Pico De Gallo, Salsa, Tapatio Hot Sauce.
  • Breakfast Torta: Scrambled Egg, Cheese and Bacon, Sausage or Ham and veggies.

The Bread… You can buy some rolls from a Mexican bakery in you area. Or if you are like me, I Love to bake my own. Here’s the recipe I use.

Authentic Bolillos RECIPE

DIRECTIONS

  • Slice the roll in half and lightly spread some butter on each half. Toast on a griddle or pan until lightly brown. You can broil if more convient.
  • Spread a light coat of Mayonnaise
  • Spread your beans (frijoles)
  • Avocado
  • Green chili sauce
  • Meat, veggies or eggs
  • Sour Cream
  • Hot Sauce (Tapatio)
  • And What Ever Else

Enjoy!!! Bon Appetit

Garlic Crusted Tri-Tip Roast


001 This juicy garlic smeared Tri-Tip Roast is the perfect meat for a gracious dinner, yummy brunch sandwich’s or a burrito. This a great recipe for the BBQ Grill or pop it in the oven.

Roasting Garlic:

  • Preheat oven 350.
  • Cut just the very tops off of garlic clove.
  • Put 3 teaspoons of real butter on top of each cluster of cloves or you can drizzle olive oil.
  • Roast Garlic for approx. 55 minutes or until skins are golden brown.
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  • Remove from oven and wait 20 minutes or until cool to touch.
  • Squeeze the garlic cloves out of the skins into a bowl.
  • Smash the garlic with fork, this will leave the garlic soft and pliable to spread over the top of the Tri-Tip Roast.
  • Add salt and coarse pepper in the bowl and mix well.
   

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Roast Preparation:

  • Place the roast fat side up in pan. If the roast has more than 1/2 inch of FAT, cut excess off.
  • Spread the garlic mix over entire roast evenly and entire roast is covered.
  • Seal the plate with saran wrap or a baggie and leave in refrigerator for 24 to 48 hours. I prefer 48 hours.

Roasting:

  • Remove the roast from refrigerator and let it come to room temperature, approx. 1 hour.
  • Preheat oven to 400 degrees or warm BBQ to 350 degrees.
  • Remove plastic wrap from roast.
OVEN: Place in oven for 45 minutes for medium rare, 50 minutes for well done.

OR

BBQ: Place on top rack of grill and BBQ for 45 minutes. Do not Flip the meat, all the garlic will fall off.  
  • Remove from oven or BBQ and transfer to a plate and let rest for 15 minutes.
  • Slice on diagonal and enjoy
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