Begin by reducing the root beer in a saucepan over high heat until liquid is 1/4 of its original volumn, 8-10 minutes. Allow to cool, then combine all of the ingredients in the saucepan. Gradually bring mixture to a boil over medium heat. Reduce heat and gently simmer the sauce until thick and richly flavored, 10 to 15 minutes.
Preheat a medium sauce pan and olive oil, Add onion, chilies, tomatoes& garlic, char in oil for 3 minutes.
Add remaining ingredients and bring to a boil; Reduce heat to low and simmer for 45 minutes until slightly thick.
Puree the BBQ sauce in a blender or food processer until smooth, Enjoy.
Reduce the root beer to 1 cup over medium heat in a large saucepan -- this takes about one hour.
Add the Apple Cider Vinegar, ketchup, Yellow Mustard, lemon juice, Worcestershire Sauce, Tabasco, salt and pepper.
Stir well and simmer for twenty minutes.
Finish the sauce by whisking in the cold butter for extra body and flavor.
Stir together the root beer, ketchup, orange juice, Worcestershire sauce, and molasses in a saucepan. Season with ginger, paprika, chipotle powder, garlic powder, onion powder, and red pepper flakes. Bring to a boil over high heat, then reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Use immediately or store in the refrigerator up to a week.
he 1/2 can of root beer. Add the remaining onions.
Combine all ingredients in heavy medium saucepan.
Bring to boil over medium heat, stirring occasionally.
Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, about 20 minutes.
If sauce isn't desired personal preference thickness, add some cornstarch mixed in water to thicken it up.
Cool slightly.
Transfer to bowl.
Cover and refrigerate.
(Can be made 2 weeks ahead; keep refrigerated.).
Coat inside of CROCK-POT slow cooker with nonstick cooking spray.
Combine pork, barbecue sauce, root beer, dry soup mix, salt and pepper in CROCK-POT slow cooker; turn pork to coat. Cover; cook on LOW 8 to 10 hours.
Remove pork to large cutting board; shred with two forks. Serve on buns, if desired. Serve with chips and pickles, if desired.
Note: Unless you have a 5-, 6- or 7-quart CROCK-POT slow cooker, cut any roast larger than 2 1/2 pounds in half so it cooks completely.
Sprinkle roast evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Brown roast on all sides in hot oil in a large ovenproof Dutch oven over medium-high heat. Add onion. Remove Dutch oven from heat.
Stir together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, root beer, chili sauce and garlic until blended. Pour root beer mixture over roast mixture in Dutch oven.
Bake covered at 300 degrees for 3 hours or until tender.
Heat the oil in a large nonstick skillet over medium heat. Add the garlic and saute 1 minute, just until fragrant.
Add the beef and saute, breaking up gently, until no longer pink, about 5 minutes. Stir in the chili powder, salt, and pepper Add the root beer, tomato sauce, green chilies (if using), and Worcestershire sauce.
Bring to a lively simmer and cook about 15 minutes, stirring often, until thickened. Stir in the scallions. Pile onto rolls or buns. Serve with sweet-potato chips and prepared coleslaw.
Place the pork and onion in the slow cooker. Pour the root beer over the Pork, cover and cook on LOW until well cooked and pork shreds easily, usually 8-10 hours.
Drain well and discard the extra root beer. Stir in the bbq sauce after pulling the pork. cook on low for another 1 hour till the bbq sauce heats through the meat.
Rub meat with salt and pepper.
In a large skillet brown roast in hot oil.
Put in crock pot with garlic, onions and root beer.
Cover.
Cook on low for 8 hours or high for 5 hours.
------RootBeer Sauce---------.
In a medium saucepan combine the rootbeer, chili sauce and garlic.
Bring to a boil, reduce and simmer for about 45 minutes, stirring often.
Reduce to 2 cups.
Add hot sauce.
------ToServe--------.
Remove meat and with 2 forks shred.
Place on toasted bun with condiments and spoon on the sauce.
Cut pork into 1/2 in by 2 in strips, and in a long shallow dish, cover the 'ribs' in root beer (about 7.5 cups) and salt mixture, cover and place in refridgerator for 2 hrs minimum.
Remove 'ribs' from brine, pat dry and season with pepper.
Wrap 'ribs' in foil, cook at 275F for 2-2.5 hours.
Remove 'ribs' and baste with mixture of BBQ sauce and 1/2 cup root beer. Broil for 2-5 minutes until sauce is cooked on and bubbly, flib 'ribs', brush on sauce and broil 2-5 minute.
On the bottom of the slow cooker arrange chopped onions, place tenderloins on top and pour in root beer. Cook for 6-8 hours on low.
Take the ketchup, liquid smoke, soya sauce and garlic powder and mix together and refidgerate til later.
When pork is cooked. Remove tenderloins from the slow cooker and discard the rest. Shred pork and add the BBQ sauce. Mix well. If you prefer the pork really saucy double the above.
Serve with warm buns and coleslaw on top of the pork! Enjoy!
br>Add onions, 1 cup root beer and garlic.
Cover and
ngredients for the Jack & Coke BBQ Sauce, adding adobo seasoning or salt
pour 2 cans of the root beer over the chops. Place in
ups of Root Beer to a boil in a medium sauce pan over
Place pork roast in a slow cooker, rub with salt, and pour root beer, liquid smoke, and garlic over the top.
Cook on Low for 8 to 10 hours. Remove pork to a bowl. Strain liquid through a fine-mesh strainer; discard liquid or save for another use (see Editor's Note). Add garlic cloves back to to pork. Shred pork using two forks. Serve with your favorite BBQ sauce.
utting in the smoker.
Beer Mop Sauce:
Mix ingredients in
Place the chicken breasts into gallon-sized storage bags.
Combine all ingredients from the root beer through the salt. Mix thoroughly.
Reserve 1 cup of the root beer sauce for basting.
Pour the remaining sauce over the ckicken. Marinade in the refrigerator for an hour or more.
Grill around medium hot coals or over medium heat on a gas grill for about 20 minutes, depending on the thickness of the chicken breasts.
Turn frequently and baste with the root beer sauce to form a nicely carmelized coating.
Serve and enjoy!