“Red Eye” BBQ Sauce
\n<\/strong>Makes 2 1\/4 cups<\/p>\n1 Tbsp olive oil
\n1\/3 cup 1\/4-inch-chopped yellow onion
\n1\/2 tsp black pepper
\n1\/8 tsp celery seed
\n1\/4 tsp ground coriander
\n1\/4 tsp ground cumin
\n3\/4 tsp dry mustard
\n1 Tbsp minced garlic
\n1\/4 cup apple cider vinegar
\n1\/2 cup brewed coffee
\n5 Tbsps Worcestershire sauce
\n3 Tbsps molasses
\n1\/3 cup packed dark brown sugar
\n1 cup ketchup
\n3\/4 tsp Tabasco Hot Sauce
\n1 1\/2 tsp soy sauce
\n1\/8 tsp salt<\/p>\n
Heat the oil in a heavy saucepan over medium-high heat. Add the onion and sprinkle the black pepper and other dry spices on top. Stir and saut\u00e9 until the onions are glossy, about 3 minutes. Add the garlic and continue to saut\u00e9 about 1 more minute.<\/p>\n
When the onions are translucent, whisk in the remaining ingredients. Bring to a low boil, then reduce the heat and simmer 30 minutes, stirring frequently to prevent scorching. If not using the sauce right away, cool and store, refrigerated, for up to 10 days.<\/p>\n
Recipe by Kathy Casey Food Studios\u00ae.<\/p>\n
South Carolina Mustard Spiked BBQ Sauce
\n<\/strong>Makes 1 3\/4 cups
\n1\/2 cup prepared yellow mustard
\n1\/2 cup brown sugar
\n1\/2 cup cider vinegar
\n1\/2 cup beer
\n1 Tbsp Worcestershire sauce
\n2 tsp hot sauce
\n1 tsp chili powder
\n1\/2 tsp black pepper
\n1 tsp liquid smoke<\/p>\nWhisk all ingredients together. Store refrigerated.<\/p>\n
To use: Paint sauce on ribs or chicken frequently (about every 10 minutes) during cooking or pre-marinate pork roasts overnight before roasting.<\/p>\n
Recipe by Kathy Casey Food Studios.<\/p>\n","protected":false},"excerpt":{"rendered":"
Everyone loves a good BBQ! Cooks, grill masters, and weekend pit masters can be very passionate about their craft. We all know that a great sauce can be that final flavor oomph for your favorite Q. Living in Seattle, I make mine slow simmered with loads of spices. But the best part and my little […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[2002,1451,3403,3692,394,1068,496,2731,1295,4121,1231,4158,1455,942,5920,1148,5667,1213,4067,4884,8745,291,802,10438,1575,4608,293,282,3780,4095,3620,11865,10439,1280,2460,741,6604,1045,11870,6291,10440,11859,1177,8734,4377,466,1198,5117,532,1332,1252,742,1489,1584,2248,662,546,10437,1626,5129,2355,1628,5135,663,2652,3761,3065,1700],"class_list":["post-4922","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","tag-apple-cider","tag-apple-cider-vinegar","tag-barbecue","tag-bbq","tag-beer","tag-black-pepper","tag-bloody-mary","tag-brewed","tag-brown-sugar","tag-celery-seed","tag-chicken","tag-chili-powder","tag-chopped","tag-coffee","tag-cooks","tag-coriander","tag-cumin","tag-cup","tag-cups","tag-dark-brown-sugar","tag-dry-mustard","tag-garlic","tag-gravy","tag-grill-masters","tag-ground","tag-hot-sauce","tag-kathy-casey","tag-kathy-casey-food-studios","tag-ketchup","tag-komo-news","tag-komo-news-radio","tag-komo-radio","tag-liquid-smoke","tag-minced","tag-molasses","tag-mustard","tag-news-radio","tag-olive-oil","tag-other","tag-packed","tag-pit-masters","tag-recipes","tag-red","tag-red-eye-bbq-sauce","tag-ribs","tag-salt","tag-sauce","tag-sauces","tag-seattle","tag-sour","tag-south-carolina","tag-south-carolina-mustard-spiked-bbq-sauce","tag-soy-sauce","tag-spice","tag-spices","tag-sugar","tag-sweet","tag-tabasco-hot-sauce","tag-tablespoon","tag-tablespoons","tag-tangy","tag-teaspoon","tag-teaspoons","tag-vinegar","tag-white","tag-worcestershire-sauce","tag-yellow","tag-yellow-onion"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/4922","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4922"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/4922\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4922"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4922"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4922"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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