Best 6 Burnt Tongue Bbq Sauce Recipes

TONGUE TINGLING JIM BEAM BBQ SAUCE

Steps:

• Combine all the ingredients in a small saucepan and whisk together. Heat over medium high heat until the mixture starts to boil, stirring regularly.
• When the mixture boils reduce the heat to a simmer and continue to cook for about 6-8 minutes or until very fragrant and smooth.
• Let the sauce cool to room temperature then transfer to a storage container and refrigerate overnight for the flavors to marry.
• Sauce will keep for several weeks.

KANSAS CITY-STYLE BURNT ENDS

Steps:

• Sift the brown sugar, granulated sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder and cayenne pepper into a medium bowl and mix well. Set aside.
• Trim all the hard fat from the brisket. Trim all the soft fat to 1/4 inch. Prepare a smoker or a grill, following the manufacturer's directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat until an instant-read thermometer registers 170 to 185 degrees F when inserted into the flat part of the brisket, about 1 hour per pound. For example, a 10-pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature.
• Separate the point of the meat from the flat. At this time you can slice the flat part off the brisket and eat. Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with your favorite sauce on the side.

BURNT TONGUE BBQ SAUCE

Steps:

• Combine all ingredients in a large saucepan.
• Using a wire whisk, mix ingredients until smooth.
• Bring bbq sauce to a boil over high heat, then reduce the heat and simmer the sauce to desired thickness (I simmer mine for about an hour).
• Remove sauce from heat when thickened and pour into a one quart jar.
• This recipe will generously coat 4 lbs of ribs, with sauce left over for dipping.
• For bbq pork spareribs, cut ribs in 3-6 rib sections.
• Coat rib sections generously with bbq sauce and wrap in tinfoil.
• If you have time, I suggest you marinate these ribs in the refrigerator for 24-36 hours.
• Preheat oven to 300 degrees.
• Cook ribs wrapped in foil for 2-3 hours at 300 degrees, ribs are ready when the meat has shrunk and about 1/2 inch of the bone is sticking out.
• Remove ribs from tinfoil and coat generously with bbq sauce.
• Bbq ribs for 2-3 minutes per side, or until sauce starts to char a little (if you like your sauce burnt more just bbq longer).

KANSAS CITY-STYLE BBQ SAUCE

Steps:

• Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.

LOW SODIUM, LOTS FLAVOR BBQ SAUCE

Steps:

• Combine all ingredients in saucepan.
• Bring to boil, cover, and reduce heat to simmer for 20-25 minutes.
• Remove from heat cooling slightly.
• Blend to liquefy.
• And enjoy a very tasty healthy BBQ sauce.

EASTERN NORTH CAROLINA BBQ SAUCE

Steps:

• Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.