Image by Mike Saechang via Flickr
I hope that everyone had a great weekend. We sure did!
Saturday we had company over so we bbq’d a flank steak using a yummy marinade recipe that we found in Sunset Magazine, Best Grilling Marinades.
It was truly wonderful, so if you get a chance read the article and try the Anchovy and Herb Marinade. BTW- I used anchovy paste that comes in a tube as I didn’t want to open a can of expensive anchovies and have half of them go to waste).
The next night we grilled a half chicken (It was bbq weather here- can you tell?). I didn’t marinade it as I really wanted the flavor of our fresh ranger chicken to come through. But…..I did serve it with our favorite sauce, recipe below!
The highlight was a bbq party yesterday a friend’s new house. We had planned on smoking a couple racks of pork ribs anyway, so we brought those along.
Here at the ranch, we really enjoy our dipping sauces. Nothing beats dipping slightly charred bbq meats into a thick and slightly sweet/spicy sauce so I thought I would share the recipe as everyone always asks for it anyway.
That Chicken Ranch BBQ Sauce
2 Tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 Tablespoons brown sugar
4 Tablespoons molasses
1/3 cup apple cider vinegar
1 cup ketchup
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon italian seasoning mix
1 teaspoon salt
1/2 teaspoon black pepper
1½ cups water
Heat the olive oil in a heavy pot (I use my enameled dutch oven).
Carmelize the onions by cooking them over medium-low heat, stirring frequently until they turn a dark golden color (this takes about 30-40 minutes. You can cheat a little and add a teaspoon of sugar at the beginning to speed this up).
Add the garlic and saute for a minute to infuse the flavor into the onions.
Carefully stir in the remaining ingredients, including the water. Bring the sauce back up to a boil, reduce the heat to low, and simmer, stirring occasionally, until thick, about 30 minutes.