White BBQ sauce: Combine mayonnaise, cider vinegar, fresh lemon juice, black pepper and red pepper in a small bowl.
Cover and store in refrigerator for up to 1 week.
Pulled Chicken: Place 1/3 cup of slaw on bottom half of each bun.
Top with 1/2 cup of chicken.
Add 2 tablespoons of White BBQ sauce.
Add 2 pickle slices.
Place bun top on top.
s melted.
Serve with White Wine Sauce and sprinkle with parsley
harcoal fire, basting with Adobo BBQ sauce.
Turn shrimp every 2
Combine BBQ sauce ingredients; simmer for one hour.
ours.
Prepare Papaya BBQ Sauce.
PAPAYA BBQ SAUCE:
Heat oil in
kick add hot sauce.
Pour BBQ sauce mix over chicken evenly
edium-sized saucepan, combine all BBQ sauce ingredients. Cook over medium heat
For the pork and peach bbq sauce:
Preheat the oven to
FOR THE BALSAMIC BBQ SAUCE:
Combine all the ingredients
eep warm.
For the sauce:
In a small saucepan
he smoker.
Beer Mop Sauce:
Mix ingredients in a
ngredients for the Jack & Coke BBQ Sauce, adding adobo seasoning or salt
eeded.
Baste with honey bbq sauce during the last minutes of
bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until nearly tender, about 8 minutes. Add corn and cook 1 minute more. Reserve 1/4 cup cooking water, then drain pasta and corn. Transfer to bowl and refrigerate until completely cooled.
Stir in chicken, beans. bell peppers, red onion, jalepeno, cilantro, lime juice, and sauce. Add reserved pasta water, 1 tablespoon at a time, until sauce is loose. Season with salt and pepper to taste.
in., before serving.
Spicy BBQ Sauce: Heat oil in pot over
For the Cranberry Sauce: Place all ingredients, except stevia,
he onion, garlic, green onions, BBQ sauce, marmalade, dill, orange juice, black
olden.
Meanwhile, for the white chocolate sauce, heat cream in a
In a sauce pan on medium heat, heat
In a large saucepan, pour in olive oil just to cover bottom of pan.
Add garlic to cold oil; bring heat up slowly just until tender, then add the juices from the white clam sauce, minced clams and whole baby clams.
Bring to slow boil.
Add about 2 to 3 tablespoons of parsley to juices.
Just before you serve, add all clams to the sauce; heat about 5 minutes.
Serve over cooked linguini noodles.
Serves 4 people.