Chinese BBQ sauce

Chinese BBQ sauce
(Ness 413 via foodnetwork.com/the Neelys)

Ingredients

• 1 tablespoon canola oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon minced green onion
• 1 teaspoon red pepper flakes (omitted)
• 1/2 cup orange juice
• 1/2 cup hoisin sauce
• 3/4 cup soy sauce
• 3 tablespoons honey
• 2 teaspoon sesame oil

Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.

Dinosaur BBQ Mutha Sauce

Dinosaur BBQ Mutha Sauce
From the Dinosaur BBQ cookbook

• 1/4 cup vegetable oil
• 1 cup minced onion
• 1/2 cup minced green pepper
• 1  jalapeno pepper , seeded and minced
• 1 pinch kosher salt
• 1 pinch black pepper
• 2 tablespoons minced garlic
• 1 (28 ounce) can tomato sauce
• 2 cups ketchup (preferably Heinz)
• 1 cup water
• 3/4 cup Worcestershire sauce
• 1/2 cup cider vinegar
• 1/4 cup lemon juice
• 1/4 cup molasses
• 1/4 cup cayenne pepper sauce
• 1/4 cup spicy brown mustard
• 3/4 cup dark brown sugar , packed
• 1 tablespoon chili powder
• 2 teaspoons fresh coarse ground black pepper
• 1/2 teaspoon ground allspice
• 1 tablespoon liquid smoke (optional)

Directions:

1. 1
   Pour the oil into a large saucepan over medium-high heat.
2. 2
   After oil has heated, add the onions, green peppers, and jalapenos and stir.
3. 3
   Add a pinch of sa1t and pepper and cook until vegetables are soft and onions are golden.
4. 4
   Add the garlic and cook for 1 minute more. Add remaining ingredients except the Liquid Smoke.
5. 5
   Bring to a boil, then lower the heat so the sauce simmers.
6. 6
   Simmer for 10 minutes.
7. 7
   Turn off heat, add the Liquid Smoke and let the sauce cool.
8. 8
   Pour it into a container, cover, and store in the fridge until ready to use

Hawaiian BBQ Pulled Chicken Sandwiches

Hawaiian BBQ Pulled Chicken Sandwiches

3 pounds Boneless Chicken Breast, Thighs Or A Combo Of The Two
1 whole Onion (large), Sliced Into Chunks
1 can (20 Oz. Size) Pineapple, I Recommend Nibblits Or Crushed, Drained But Reserve The Juice If Using (See Note Below)
1 bottle (18 To 20 Oz. Size) BBQ Sauce Of Your Choice (Our Favorites Are Sweet Baby Ray's Or Open Pit If We Want To Give It A Little More Of A Kick)
Hamburger Buns Or Kaiser Rolls

 If you use frozen chicken, make sure it is completely defrosted. If you cook it frozen, it will indeed cook but it will make a very “wet” sauce. Place your chicken in the bottom of the crock pot. Top with onions, then pineapple. Pour the entire bottle of BBQ sauce over the whole thing.

Note: If you want a sweeter BBQ, add up to half a cup of the pineapple juice you drained, depending on how sweet you want it. This is optional.

Turn your crock pot on LOW and cook for 8–10 hours (or on HIGH for 4–6).

An hour or two before it is finished cooking, carefully remove the chicken from the crock pot and shred it using two forks. Watch out, it will be hot! Place chicken back in the crock pot and stir well to combine. Finish cooking an additional hour or two so the chicken can absorb most of the sauce. Serve on hamburger buns and top with coleslaw if desired.

Note: When I had made it with Sweet Baby Ray’s and pineapple juice, it was a very sweet Pulled Chicken. It was great, and everyone loved it. But I have to say, using Open Pit BBQ Sauce and no pineapple juice was hands down our favorite! It had just the right amount of sweet and vinegar that we love in a good BBQ.
If you are making this for kids, children tend to like the sweeter variety.

From here. 

Spicy Dr. Pepper Shredded Pork

Spicy Dr. Pepper Shredded Pork

 Ingredients

• 1 whole Large Onion
• 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
• Salt And Freshly Ground Black Pepper
• 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
• 2 cans Dr. Pepper
• 2 Tablespoons Brown Sugar

Preparation Instructions

Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.

From here.

Barbecue Beef for Sandwiches

Ingredients:

2 1/2 to 3 lbs lean chuck roast or bottom round
1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup wine vinegar
2 tablespoons spicy mustard or Dijon
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder

Place beef roast in crockpot. Combine remaining ingredients; pour over roast. Cover and cook on LOW for 8 to 10 hours. Remove roast, shred meat. Place shredded meat back in crockpot; stir to coat well. Spoon barbecued beef onto toasted sandwich buns and serve with extra sauce, if desired.
Serves 6 to 8.

From here.