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Lexington-Style BBQ Sauce<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Sweet and Spicy BBQ Glaze<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Smoky Chipotle Tequila Barbecue Sauce<\/b><\/font><\/a>
Park Kerr, owner of the El Paso Chile Co. in El Paso, Texas, and I came up with this kickin’ recipe one night while sampling his Nacionale brand of Tequila. Don’t be frightened by the unusual array of ingredients, it might not be traditional, but it pleases the palate!<\/font><\/a><\/font><\/td><\/tr>
Bird Pepper Rum Hot Sauce<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Tangy Barbecue Sauce<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Renaissance Ribs <\/b><\/font><\/a>
These ribs are flavored with a mixture of Italian herbs and spices. I use Nantucket Offshore Seasonings Renaissance Rub (bbqproshop.com), but any combination of Italian seasonings will work. Finish with your favorite barbecue sauce or our Tangy Barbecue Sauce and you\'ll have a feast worthy of Michelangelo. <\/font><\/a><\/font><\/td><\/tr>
Pan Gravy<\/b><\/font><\/a>
This gravy is enhanced by white wine and the pan drippings. To make the gravy process less stressful, follow the directions up to the pan drippings and set aside. As the turkey "sits," resume the gravy and it\'ll come together in a matter of minutes. If you are making the Maple-Glazed Turkey, use any extra glaze…or better yet, make another batch for the gravy and omit the white wine!
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Sassy Bourbon and Brown Sugar Barbecue Sauce<\/b><\/font><\/a>
Don’t let this long list of ingredients deter you from making this sauce. It is a very versatile barbecue sauce, and can be made up to two weeks in advance and kept in the refrigerator. The sweet brown sugar and bourbon are balanced by the savory vegetables, vinegar and a touch of unsweetened cocoa powder for a sauce with a lot of sass!<\/font><\/a><\/font><\/td><\/tr>
Lemon Truffle Vinaigrette <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Lemon Mustard Dressing<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Sweet K.C. Style Dr. Pepper™ Barbecue Sauce<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Pepper Rum Hot Sauce<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Sassy Bourbon and Brown Sugar Barbecue Sauce<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
North Carolina Vinegar Sauce<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Sweet Apricot Basting Sauce<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Roasted Red Pepper Vinaigrette<\/b><\/font><\/a>
You can make the roasted red peppers, cool, peel, and puree them in advance. The puree will keep covered in an airtight container for at least 2 weeks. If you aren\'t making the peppers in advance, be sure to allow time to roast them-they\'ll take about 30-40 minutes from raw to puree. This vinaigrette is the Girls favorite way to dress a simple salad of Boston Lettuce or a grilled chicken breast. It is also great for any grilled veggie. <\/font><\/a><\/font><\/td><\/tr>
Black Olive Vinaigrette<\/b><\/font><\/a>
This vinaigrette is right out of restaurant tricks 101! It is often used to fancy-up simple grilled fish like halibut, tuna or swordfish. It is also great on grilled peppers, eggplant and zucchini and dynamite on a grilled chicken salad. Black olive puree or "tapenade" can be found in a jar in the imported (French or Italian) section of the grocery store. You can use this same basic recipe and substitute pesto for a fresh herby dressing for corn, tomatoes, pasta salad and fish. <\/font><\/a><\/font><\/td><\/tr>
Classic Vinaigrette<\/b><\/font><\/a>
A classic vinaigrette follows the proportions of 1 part acid (vinegar, lemon juice etc.) to 4 parts oil. You can take this recipe and add and\/or substitute flavorings as we\'ve done for the Black Olive Vinaigrette. If you are making the dressing for a salad, usually 1 teaspoon of mustard is enough, if you are making it for grilled veggies and meat, use 2 teaspoons of mustard.<\/font><\/a><\/font><\/td><\/tr>
Whiskey Butter<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Decadent Horseradish Cream<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Chimichurri Sauce<\/b><\/font><\/a><\/a><\/font><\/td><\/tr><\/table>');