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Throughout 2011, Solo Cup Company observed its 75th anniversary year culminating in a classic meal occasion that celebrated our products and our people The Big Solo BBQ. We set the table with The Solo All-American BBQ Recipe Contest in which 7,000 Solo employees in the United States and Canada were invited to submit their original BBQ sauce recipes for the chance to have their culinary talents featured at The Big Solo BBQ events across North America. We want to share the best of the best of our co-workers creations with our employees, customers and friends everywhere. We hope that you enjoy this cookbook and that you nd a recipe that enhances your BBQ, whether you like it sweet, vinegary, spicy or smoky! We hope that, as Solo products do, these recipes will enrich your meal occasions and simplify your life. We owe many thanks to nationally recognized Chef Chuck Pine of Chucks Southern Comforts Caf in Burbank, Illinois, who made, tested and tasted each of the entries and pared them down to ve deserving nalists. His palate and penchant for BBQ were key ingredients in making our contest meaningful and exciting for Solo employees. So try them all, pick your favorite and enjoy a good BBQ with family, friends and Solo! www.facebook.com/solocup www.solopromotion.com www.solocup.com
ForEWord
by Chef Chuck Pine, Chucks Southern Comforts Caf
BBQ sauce is a very regional experience. Should it be sweet or tangy with cider vinegar? Should it have ketchup or not? Which one is the best? I say they all are great and there is no need to bicker over what state or region makes the best BBQ. I LOVE IT ALL! I have taken a road trip which included 13 states and 27 BBQ joints in 10 days and I can tell you, it is as different from state to state as Italian is to Chinese food. In North Carolina, they serve a vinegar based sauce which is just cider vinegar and a few spices. In some parts of the state they add a little ketchup. During the trip, my favorite place was Lexington #1 BBQ in Lexington, North Carolina. They use no ketchup and the sauce is thin as water but with a great ability to cut the grease of slow cooked pork. I grew up in Chicago where the sauce is thick and sweet and I cant get enough of it. Our city has a unique BBQ fried chicken served on a bed of fries and topped with either hot or mild BBQ sauce, served with two slices of white bread to sop up the sauce. South Carolina is the home of sweet mustard based sauce with a distinctive yellow mustard color, spicy but with that mustard tang. Alabama offers up a white mayo based sauce I think is served best on chicken but is used on pork also. In Memphis, Arkansas, and the Midwest, we like our sweet sauces. In Texas, the sauce has a lot more vinegar, maybe a little tomato and a pinch of sugar but with more spices and a little more chile based (like dried ancho, passila and New Mexico Chiles). Another distinct state is Kentucky where they eat a lot of mutton (full grown sheep). They like to serve it with a vinegar and Worcestershire-style sauce called black dip. Try some mutton if you go through Kentucky. It is really some good, full avored stuff.
After ten days on the road and many pant buttons loosened, I can say that North America has some great BBQ variety to offer and if you ever feel the urge to go on a 10-day BBQ tour, you will have an amazing look at the heart of the U.S. Just dont try to convince anyone that your favorite is better than theirs. Its like talking politics or religion everyone has a different opinion. Entries in The Solo All-American BBQ Recipe Contest came from Canada, Georgia, Illinois and many places in between. A big Thank You to Solo Cup for the chance to look again at the differences. Chuck Pine July 2011 www.chuckscafe.com www.facebook.com/pages/Chucks-Southern-Comforts-Cafe
TABLE OF CONTENTS
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. Rodneys Fit-to-Eat BBQ Sauce Terrys Good-on-Anything BBQ Sauce Jewells Texas Style BBQ Sauce Frances Cranberry BBQ Sauce Marks Western Barbecue Sauce Barts Baby-back BBQ Sauce Cheries Zinger Sauce Dans Emergency BBQ Sauce Donnas Sweet & Spicy Sauce Frances #1 BBQ Sauce Janices Some-Like-It-Hot, Some-Do-Not Sauce Jareds Grub Sauce Kevins Kickin Sauce Ellas Stella Sauce Latino BBQ Sauce Whisky BBQ Sauce Tammys Tasty BBQ Sauce Enjoy-the-Smoke BBQ Sauce
Preparation Instructions: Mix ingredients in sauce pan on medium low heat and stir constantly while you bring to a boil. Allow to cool, then place in container and place into refrigerator for two days. Serving Suggestion: Pulled pork, pork ribs, chicken and anything that needs a little avor.
Preparation Instructions: Mix all ingredients together let sit for 1 hour. Apply to your taste. Serving Suggestion: Good on anything.
Preparation Instructions: In sauce pan over medium heat, cook onion and garlic in butter until tender about 5 minutes, stirring occasionally. Add catsup, vinegar, water, sugar, Worcestershire sauce, bay leaf, mustard, chili powder, salt, black and red pepper. Bring to a boil, reduce heat and simmer 15 to 20 minutes, stirring occasionally until sauce thickens and avors blend. Serving Suggestion: Best with pork or chicken!
Preparation Instructions: In medium saucepan, cook onion and vegetable oil over medium heat for 5 minutes. Add remaining ingredients. Bring to boil. Reduce heat and simmer uncovered for 5 minutes or until thickened. Stir occasionally. Serving Suggestion: Apply to chicken or pork for last 20 minutes of cooking or serve on the side as a dipping sauce.
Preparation Instructions: Combine all ingredients and simmer for 20 minutes. Serving Suggestion: I use this barbecue sauce cold and let guests put it on hot dogs, sausages, hamburgers, chicken and steak. It also is great as a dipping sauce for fondues. It has a sweet taste to it so it is a great alternative to other more traditional hot sauces.
Preparation Instructions: Combine all ingredients in a medium saucepan. Simmer for 30-45 minutes stirring occasionally throughout. Sauce should be thin, but not watery. Sauce gets better the longer it sits. Serving Suggestion: Great for serving on grilled hamburgers, pulled BBQ and brisket. Also, great on a baked potato!
Preparation Instructions: Saut onions in 2 tablespoons scallion oil or olive oil till translucent, and add minced garlic. Saut 2 minutes more. Add remaining ingredients and cook down to desired consistency. Serving Suggestion: Pulled pork, baby back ribs, brisket. Also good to add to baked beans to add an extra zing!
Preparation Instructions: Add all ingredients into an old bottle and shake, let it sit while the meat heats up. Makes enough sauce for two full racks of ribs or 6 large chicken breasts. Double all ingredients for a larger batch. (Use a bigger bottle.) Serving Suggestion: The back story is, one weekend while the gang was up at my buddys cottage, we put the ribs on the BBQ to nd there was no BBQ sauce! At this point, no one was planning on going (or able to go) into town. I went to the kitchen and improvised, and Dans Emergency BBQ sauce was rst used! The sauce is best used while slow cooking. If you boil the ribs rst, add a few ounces of sauce to the water. Otherwise, apply with a brush and turn frequently, layering more sauce until its all gone.
Preparation Instructions: Put all ingredients in a large pot. Cook on medium/high heat until it comes to a boil, stirring constantly. Once it comes to a boil, reduce the heat to medium low and continue to stir for about 4-5 hours or until it thickens. Make sure you stir often so it doesnt stick to the bottom. Serving Suggestion: Chicken, beef, pork and even shrimp. This is great on just about anything. Spicy, hot and sweet.
Preparation Instructions: Bring all ingredients to a rolling boil over low heat in a sauce pan. Serving Suggestion: Best on grilled chicken or pulled pork in the slow-cooker.
Preparation Instructions: Heat peanut butter, honey, Worcestershire sauce, granulated onion and garlic in sauce pan. Heat 1 minute. Add remaining ingredients and reduce heat. Simmer for 5 minutes or until thick. Serving Suggestion: Put on ribs and grub, grub, grub!
Preparation Instructions: Mix all ingredients in a glass or plastic gallon container, top with water to ll. Marinade ribs or chops in sauce for 4-8 hours, use sauce for basting during cooking. Works best using indirect heat with hickory wood chips but can be used over direct heat also. Serving Suggestion: Best with baby back ribs or pork chops, but pairs well with any pork or chicken cut.
Preparation Instructions: Saut onions in saucepan with the olive oil until golden brown. Add garlic. Mix the rest of the ingredients, then add the sauted onions. Keep sauce on low heat for 3 hours, stir every fteen minutes. Serving Suggestion: On chicken or London broil.
Preparation Instructions: Mix all ingredients in saucepan until hot. Let sit in fridge overnight for best avor. Serving Suggestion: Try it for pulled pork or shredded beef for sandwiches topped with pineapple slices. Wonderful on chicken served with beans.
Preparation Instructions: Mix wet ingredients rst then add dry ingredients. Sometimes if the brown sugar needs more liquid, I will add another tablespoon vinegar. Serving Suggestion: Basically anything will go I usually do baby back ribs or chicken.
Preparation Instructions: Baby Back Ribs or chicken (cut up ribs.) Place in large plastic bag with ingredients, shake well together. Place in fridge overnight, 14 to 16 hours, longer the better. Preheat BBQ to 250 Wood chips: hickory, apple, oak, cedar, or what is available. Place all together in tin foil, poke holes in tin foil, place on heated part of BBQ. On other side of BBQ no heat. Leave for 2.5 hours, check once in awhile. Place ribs or chicken on no heated side. Enjoy. Serving Suggestion: Red wine, large chilled mug 1 large Churchill (Cuban cigar) Sit on deck and enjoy the smoke of the BBQ. Cheers.
Celebrating 75 Years
This cookbook is also available online at our website: www.solocup.com.