Best 7 Gold Rush Sauce Recipes

DIRTY STEVE'S CAROLINA GOLD WING SAUCE

Steps:

• Mix the South Carolina-style BBQ sauce, butter, Dirty Steve's Original Wing Sauce, brown sugar, BBQ sauce and black pepper in a bowl. Stir vigorously until completely combined.

GOLD RUSH SAUCE (FRENCH'S MUSTARD RECIPE)

Steps:

• Allow butter to come to room temperature.This time is not included in prep time.
• Combine all other ingredients; add gradually to butter mixing throughly.
• Grill steaks or hamburgers on one side, turn, spread cooked side with butter mixture.
• When other side is cooked, spread with mixture.
• Store in refrigerator.

WILD WILD WINGS

Steps:

• For the wings: Bring 2 cups of the water, the sugar, and salt to a boil. Remove from the heat, add the remaining 2 cups water and cool the brine completely.
• Put the wings in a bowl and pour in the brine, making sure all the wings are submerged. Cover with plastic wrap and refrigerate overnight.
• For the wing sauce: Melt the butter in a small saucepan over medium heat. Add the garlic and ginger and cook, stirring constantly, until the garlic and ginger are golden brown, about 5 minutes. Add the hot sauce and sugar and bring to a simmer. Turn the heat down to low and simmer for 5 minutes to develop the flavors. You can leave the sauce on the back of the stove until you need it.
• For the frying: When you're ready to fry, drain the wings and pat them dry with paper towels. Put the flour, cornstarch, cornmeal, and chipotle powder in a large bowl and whisk to combine. Dredge the wings in the seasoned flour, making sure each piece is well coated. Leave them on a rack while you heat the oil.
• Fill a large saucepan one-third full with peanut oil. Set over medium-high heat and heat to 360 degrees F.
• Working in batches, fry the wings until they're fully cooked and golden brown, 8 to 9 minutes. Keep an eye on the heat and adjust it to keep the oil between 350 and 375 degrees F. Drain the wings on a rack set over a baking sheet.
• For serving: When you've fried all the wings, put them into a large bowl, pour in the wing sauce, and toss to coat all the wings with sauce. Pile the wings onto a platter, sprinkle on some of the Chicken Shake and serve with blue cheese dressing and cucumber if desired.
• Combine all ingredients in a bowl and mix to blend.

GOLD RUSH

Steps:

• Make the honey syrup: In a sealed container, combine the honey and warm water; shake until combined. (Honey syrup makes 1/2 cup, and will keep, covered, at room temperature, for up to 1 week.)
• Prepare the cocktail: Fill a cocktail shaker halfway with ice. Add the bourbon, lemon juice and 3/4 ounce honey syrup; shake until chilled, about 15 seconds.
• Strain into a rocks glass filled with one large ice cube. No garnish.

GOLD FEVER CHICKEN WING SAUCE

Steps:

• Mix together honey mustard, hot sauce, butter, salt, and pepper in a saucepan over medium heat. Stir until butter is melted; simmer until sauce begins to thicken, about 5 minutes. Use in your favorite chicken wings recipe and serve while hot.

GOLD RUSH

Steps:

• Combine whiskey, lemon juice and honey in an ice-filled cocktail shaker. Shake vigorously. Strain into a cocktail glass; top with a splash of ginger beer.

CAROLINA BBQ GOLD SAUCE

Steps:

• In saucepan, whisk together all dry ingredients.
• Add mustard, tomato paste, and molasses.
• Slowly add vinegar, whisking till blended.
• Add water and whisk to blend.
• Heat over medium-low heat till hot; lower to simmer and simmer 30-45 minutes.
• Cool, then pour into glass bottle or other non-reactive container.
• Refrigerate, if desired.
• Our favorite way to use this sauce (1) poured over chopped pork on buns or (2) to baste bone-in chicken when grilling.
• The sooner you baste, the more browned the chicken gets, and we like it browned and charred (not burned), so we baste early and frequently.