The Big Solo Bbq Sauce Cookbook

© 2011 Solo Cup Operating Corporation. All rights reserved.

INTRODUCTION

Throughout 2011, Solo Cup Company observed its 75th anniversary year culminating in a classic meal occasion that celebrated our products and our people – The Big Solo BBQ. We set the table with The Solo All-American BBQ Recipe Contest in which 7,000 Solo employees in the United States and Canada were invited to submit their original BBQ sauce recipes for the chance to have their culinary talents featured at The Big Solo BBQ events across North America.

We want to share the best of the best of our co-workers’ creations with our employees, customers and friends everywhere. We hope that you enjoy this cookbook and that you find a recipe that enhances your BBQ, whether you like it sweet, vinegary, spicy or smoky! We hope that, as Solo products do, these recipes will enrich your meal occasions and simplify your life.

We owe many thanks to nationally recognized Chef Chuck Pine of Chuck’s Southern Comforts Café in Burbank, Illinois, who made, tested and tasted each of the entries and pared them down to five deserving finalists. His palate and penchant for BBQ were key ingredients in making our contest meaningful and exciting for Solo employees.

So try them all, pick your favorite and enjoy a good BBQ with family, friends and Solo!

www.facebook.com/solocup www.solopromotion.comwww.solocup.com


FORewORD by Chef Chuck Pine, Chuck’s Southern Comforts Café

BBQ sauce is a very regional experience. Should it be sweet or tangy with cider vinegar? Should it have ketchup or not? Which one is the best? I say they all are great and there is no need to bicker over what state or region makes the best BBQ. I LOVE IT ALL!

I have taken a road trip which included 13 states and 27 BBQ joints in 10 days and I can tell you, it is as different from state to state as Italian is to Chinese food.

• In North Carolina, they serve a vinegar based sauce which is just cider vinegar and a few spices. In some parts of the state they add a little ketchup. During the trip, my favorite place was Lexington #1 BBQ in Lexington, North Carolina. They use no ketchup and the sauce is thin as water but with a great ability to cut the grease of slow cooked pork.• I grew up in Chicago where the sauce is thick and sweet and I can’t get enough of it. Our city has a unique BBQ fried chicken served on a bed of fries and topped with either hot or mild BBQ sauce, served with two slices of white bread to sop up the sauce.• South Carolina is the home of sweet mustard based sauce with a distinctive yellow mustard color, spicy but with that mustard tang.• Alabama offers up a white mayo based sauce I think is served best on chicken but is used on pork also.• In Memphis, Arkansas, and the Midwest, we like our sweet sauces. • In Texas, the sauce has a lot more vinegar, maybe a little tomato and a pinch of sugar but with more spices and a little more chile based (like dried ancho, passila and New Mexico Chiles).• Another distinct state is Kentucky where they eat a lot of mutton (full grown sheep). They like to serve it with a vinegar and Worcestershire-style sauce called black dip. Try some mutton if you go through Kentucky. It is really some good, full flavored stuff.

After ten days on the road and many pant buttons loosened, I can say that North America has some great BBQ variety to offer and if you ever feel the urge to go on a 10-day BBQ tour, you will have an amazing look at the heart of the U.S. Just don’t try to convince anyone that your favorite is better than theirs. It’s like talking politics or religion — everyone has a different opinion.

Entries in The Solo All-American BBQ Recipe Contest came from Canada, Georgia, Illinois and many places in between. A big Thank You to Solo Cup for the chance to look again at the differences.

Chuck PineJuly 2011www.chuckscafe.comwww.facebook.com/pages/Chucks-Southern-Comforts-Cafe


TABLe OF CONTeNTS

1. Rodney’s Fit-to-Eat BBQ Sauce

2. Terry’s Good-on-Anything BBQ Sauce

3. Jewell’s Texas Style BBQ Sauce

4. Frances’ Cranberry BBQ Sauce

5. Mark’s Western Barbecue Sauce

6. Bart’s Baby-back BBQ Sauce

7. Cherie’s Zinger Sauce

8. Dan’s Emergency BBQ Sauce

9. Donna’s Sweet & Spicy Sauce

10. Frances’ #1 BBQ Sauce

11. Janice’s Some-Like-It-Hot, Some-Do-Not Sauce

12. Jared’s Grub Sauce

13. Kevin’s Kickin’ Sauce

14. Ella’s Stella Sauce

15. Latino BBQ Sauce

16. Whisky BBQ Sauce

17. Tammy’s Tasty BBQ Sauce

18. Enjoy-the-Smoke BBQ Sauce


Rodney’s Fit-to-eat BBQ Sauce

Ingredients:

3 cups Heinz ketchup 1/2 cup French’s mustard 1 cup Dixie Crystal Dark brown sugar 1 Tbsp chili powder 1/4 tsp ginger powder 1/4 tsp onion powder 1/4 tsp red pepper 1/2 tsp ground black pepper 1/2 Tbsp lemon pepper 1/2 cup raw cane sugar 1/2 cup bottled water 1/8 cup balsamic vinegar 1/2 cup clover honey 1/8 cup Karo corn syrup 1/8 cup molasses

Preparation Instructions:

Mix ingredients in sauce pan on medium low heat and stir constantly while you bring to a boil. Allow to cool, then place in container and place into refrigerator for two days.

Serving Suggestion:

Pulled pork, pork ribs, chicken and anything that needs a little flavor.

Rodney EllingtonSolo Location: Thomaston, GA

4


Terry’s Good-on-Anything BBQ Sauce

Ingredients:

2 cups ketchup 1/2 cup Worcestershire sauce 1/2 cup apple cider vinegar 1/2 cup brown sugar 4 tsp salt 2 tsp celery salt 1/2 tsp hickory smoke (optional) 2 Tbsp minced onion Preparation Instructions:

Mix all ingredients together – let sit for 1 hour. Apply to your taste.

Serving Suggestion:

Good on anything.

Terry McIntyreSolo Location: Urbana, IL

5


Jewell’s Texas Style BBQ Sauce

Ingredients:

1/2 cup chopped onion 1/2 tsp garlic powder 4 Tbsp butter 1 cup catsup 1 cup vinegar 1 cup water 4 Tbsp sugar 2 Tbsp Worcestershire sauce 2 bay leaves 2 tsp dry mustard 2 tsp chili powder 1 tsp salt 1/2 tsp black pepper 1/4 tsp red pepper


In sauce pan over medium heat, cook onion and garlic in butter until tender about 5 minutes, stirring occasionally. Add catsup, vinegar, water, sugar, Worcestershire sauce, bay leaf, mustard, chili powder, salt, black and red pepper. Bring to a boil, reduce heat and simmer 15 to 20 minutes, stirring occasionally until sauce thickens and flavors blend.

Serving Suggestion:

Best with pork or chicken!

Lisa S. Phillips Solo Location: Conyers and Social Circle, GA

6


Frances’ Cranberry BBQ Sauce

Ingredients:

1 cup (about 1 large) chopped onion 1 Tbsp vegetable oil 1 16 oz. can whole cranberry sauce 1/3 cup bottled chili sauce 1 Tbsp cider vinegar 1 tsp Worcestershire sauce 1/4 tsp freshly ground black pepper


In medium saucepan, cook onion and vegetable oil over medium heat for 5 minutes. Add remaining ingredients. Bring to boil. Reduce heat and simmer uncovered for 5 minutes or until thickened. Stir occasionally.

Serving Suggestion:

Apply to chicken or pork for last 20 minutes of cooking or serve on the side as a dipping sauce.

Frances GarySolo Location: Lake Forest, IL

7


Mark’s western Barbecue Sauce

Ingredients:

1 cup catsup 1 cup water 1/4 cup cider vinegar 1 Tbsp Worcestershire sauce 1 small onion, minced 1 small garlic clove, minced 2 Tbsp brown sugar 2 Tbsp molasses 1 tsp dry mustard 1/2 tsp chili powder 1/2 Tbsp smoke seasoning (optional)


Combine all ingredients and simmer for 20 minutes.

Serving Suggestion:

I use this barbecue sauce cold and let guests put it on hot dogs, sausages, hamburgers, chicken and steak. It also is great as a dipping sauce for fondues. It has a sweet taste to it so it is a great alternative to other more traditional hot sauces.

Mark EmersonSolo Location: Toronto, Canada

8


Bart’s Baby-Back BBQ Sauce

Ingredients:

2 cups ketchup 1 cup mustard 1/2 cup fresh lemon juice 1 1/2 cups water 3/4 cup apple cider vinegar 2 Tbsp Worcestershire 2 Tbsp brown sugar 2 Tbsp honey 1/2 tsp cayenne pepper 1 tsp cumin 1 tsp onion powder 1 tsp garlic powder 1 tsp salt 3/4 tsp black pepper 1 dried bayleaf Few dashes of hot sauce


Combine all ingredients in a medium saucepan. Simmer for 30-45 minutes stirring occasionally throughout. Sauce should be thin, but not watery. Sauce gets better the longer it sits.

Serving Suggestion:

Great for serving on grilled hamburgers, pulled BBQ and brisket. Also, great on a baked potato!

Bart PatrickSolo Location: Field Sales, Atlanta, GA

9


Cherie’s Zinger Sauce

Ingredients:

1/2 cup chopped onion 2 cloves garlic minced 1 14 oz. can stewed tomatoes 1 10.75 oz. can tomato puree 3/4 cup orange juice 2/3 cup apple cider vinegar 2 Tbsp spicy brown mustard 1 Tbsp sugar 2 Tbsp brown sugar 2 Tbsp molasses 2 tsp salt 2 tsp liquid smoke 1/2 tsp hot smoked paprika 1/2 tsp black pepper 2 Tbsp cocoa powder 2 tsp chili pepper paste 2 Tbsp honey 2 Tbsp scallion oil or olive oil


Sauté onions in 2 tablespoons scallion oil or olive oil till translucent, and add minced garlic. Sauté 2 minutes more.

Add remaining ingredients and cook down to desired consistency.

Serving Suggestion:

Pulled pork, baby back ribs, brisket. Also good to add to baked beans to add an extra zing!

Cherie TwomblySolo Location: Lake Forest, IL

10


Dan’s emergency BBQ Sauce

Ingredients:

8 oz. tomato ketchup 1 oz. vinegar 1 Tbsp brown sugar 1/2 oz. olive oil 1 tsp Worcestershire sauce (substitute: Soy) 3 oz. maple syrup


Add all ingredients into an old bottle and shake, let it sit while the meat heats up. Makes enough sauce for two full racks of ribs or 6 large chicken breasts. Double all ingredients for a larger batch. (Use a bigger bottle.)

Serving Suggestion:

The back story is, one weekend while the gang was up at my buddy’s cottage, we put the ribs on the BBQ to find there was no BBQ sauce! At this point, no one was planning on going (or able to go) into town. I went to the kitchen and improvised, and Dan’s Emergency BBQ sauce was first used!

The sauce is best used while slow cooking. If you boil the ribs first, add a few ounces of sauce to the water. Otherwise, apply with a brush and turn frequently, layering more sauce until it’s all gone.

Dan TerryberrySolo Location: Toronto, Canada

11


Donna’s Sweet & Spicy Sauce

Ingredients:

16 cups ripe tomatoes and the juice (skinned, seeds removed, and chopped) 2 medium onions, chopped 8 medium red bell peppers, chopped 3 stalks celery, chopped 3 cups packed brown sugar 3 Tbsp salt 2 whole Habanero peppers, chopped 2 tsp ground cinnamon 1 tsp ground ginger 1 tsp ground cloves


Put all ingredients in a large pot. Cook on medium/high heat until it comes to a boil, stirring constantly. Once it comes to a boil, reduce the heat to medium low and continue to stir for about 4-5 hours or until it thickens. Make sure you stir often so it doesn’t stick to the bottom.

Serving Suggestion:

Chicken, beef, pork and even shrimp. This is great on just about anything. Spicy, hot and sweet.

Donna WerdebaughSolo Location: Owings Mills, MD

12


Frances’ #1 BBQ Sauce

Ingredients:

3/4 cup ketchup 1/4 cup water 1/4 cup vinegar 1/3 cup brown sugar 1 Tbsp dry mustard 1 Tbsp chili powder 4 tsp Worcestershire sauce 6 drops hot sauce (Cholula is the best!)


Bring all ingredients to a rolling boil over low heat in a sauce pan.

Serving Suggestion:

Best on grilled chicken or pulled pork in the slow-cooker.

Frances GarySolo Location: Lake Forest, IL

13


Janice’s Some-Like-It-Hot, Some-Do-Not Sauce

Ingredients:

1 cup catsup 1/2 cup water 1/4 cup vinegar 1 to 2 Tbsp sugar 1 Tbsp Worcestershire sauce 1/4 tsp salt Several dashes bottled hot pepper sauce (Add to taste because some like it hot, some do not!)


In a saucepan, combine catsup, water, vinegar, sugar, Worcestershire sauce, salt and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or to desired consistency.

Serving Suggestion:

Brush on beef, pork or poultry during last 10 to 15 minutes of grilling or roasting.

Janice WaldropSolo Location: Conyers, GA

14


Jared’s Grub Sauce

Ingredients:

1/4 cup peanut butter 1 cup ketchup 1/4 cup water 1/4 cup honey 1/4 cup mango & lemon juice (combined) 1/2 tsp brown sugar 1/2 tsp dry mustard 1 tsp cayenne pepper 1 tsp white pepper 2 tsp Worcestershire sauce 1 Tbsp salt 1 Tbsp granulated onion & garlic (combined) 1 Tbsp olive oil


Heat peanut butter, honey, Worcestershire sauce, granulated onion and garlic in sauce pan. Heat 1 minute. Add remaining ingredients and reduce heat. Simmer for 5 minutes or until thick.

Serving Suggestion:

Put on ribs and grub, grub, grub!

Jared CraftSolo Location: Lake Forest, IL

15


Kevin’s Kickin’ BBQ Sauce

Ingredients:

24 oz. ketchup (Hunts) 1/2 gallon apple cider vinegar 12 oz. real lemon 5 oz. Worcestershire 2 oz. hot sauce (Tabasco) 1 cup sugar 3/4 cup salt


Mix all ingredients in a glass or plastic gallon container, top with water to fill. Marinade ribs or chops in sauce for 4-8 hours, use sauce for basting during cooking. Works best using indirect heat with hickory wood chips but can be used over direct heat also.

Serving Suggestion:

Best with baby back ribs or pork chops, but pairs well with any pork or chicken cut.

Kevin JonesSolo Location: Conyers, GA

16


ella’s Stella Sauce

Ingredients:

1 large white onion (chopped) 1 Tbsp crushed garlic 28 oz. can tomato sauce 28 oz. can crushed tomatoes 1/4 cup red wine vinegar 2 Tbsp brown sugar 1 Tbsp seasoned salt 1 Tbsp black pepper 1 Tbsp paprika 1 Tbsp chili powder 2 Tbsp honey 1/4 cup orange juice 1/4 cup lemon juice 1/4 cup yellow mustard 1/2 cup olive oilDashes of: dill, basil, cayenne, rosemary, thyme


Sauté onions in saucepan with the olive oil until golden brown. Add garlic. Mix the rest of the ingredients, then add the sautéed onions.Keep sauce on low heat for 3 hours, stir every fifteen minutes.

Serving Suggestion:

On chicken or London broil.

Matilda SwartzSolo Location: Lake Forest, IL

17


Latino BBQ Sauce

Ingredients:

1 cup ketchup 1/4 cup sofrito (Goya makes a great prepackaged one) 2 Tbsp lime juice 2 Tbsp brown sugar 2 Tbsp apple cider vinegar 1/2 tsp aji amarillo (yellow pepper) paste 2 tsp garlic powder 1 tsp onion powder 1/2 tsp cumin 1/2 tsp black pepper 1/4 tsp turmeric


Mix all ingredients in saucepan until hot.Let sit in fridge overnight for best flavor.

Serving Suggestion:

Try it for pulled pork or shredded beef for sandwiches topped with pineapple slices. Wonderful on chicken served with beans.

Solo Location: Owings Mills, MD

18


whisky BBQ Sauce

Ingredients:

1 1/2 tsp ground black pepper 1/3 tsp hot pepper 1/2 cup packed brown sugar 1/2 cup distilled white vinegar 1 Tbsp yellow mustard seeds (purée) 1 Tbsp kosher salt 1 tsp whole cloves 1/2 tsp curry powder 1 cardamom pods, (purée) 1 chiles de árbol, chopped 1 yellow onion, chopped 1/2 inch piece ginger, peeled and puréed 1/8 cup white sugar 1⁄8 cup molasses OPTIONAL ONLY: add 2 Tbsp liquid smoke flavouring


Bring to boil and then simmer for 15 minutes.

Serving Suggestion:

This makes 5 cups of sauce. If cooking chicken, marinate for 12 hours.

Solo Location: Toronto, Canada

1⁄8 cup soy sauce 1⁄16 cup tamarind concentrate 3/4 cup dehydrated onion (purée) 5 cloves garlic (purée) 1 cup cooked bacon (purée) 1 (28 oz.) can whole tomatoes in purée 2 tsp olive oil 1/4 inch stick cinnamon 1 anchovy, (purée) 1/2 cup tomato paste 2/3 cup packed dark brown sugar 1 cup cider vinegar 1 tsp salt 3/4 cup Scotch Whisky

19


Tammy’s Tasty BBQ Sauce

Ingredients:

3 cups ketchup 2 Tbsp mustard 3 Tbsp honey 4 Tbsp white rice vinegar 3 Tbsp brown sugar 2 tsp curry powder 2 tsp black pepper 2 tsp paprika 2 tsp chili powder


Mix wet ingredients first then add dry ingredients. Sometimes if the brown sugar needs more liquid, I will add another tablespoon vinegar.

Serving Suggestion:

Basically anything will go — I usually do baby back ribs or chicken.

Tammy R. Stewart Solo Location: Twin Falls, ID

20


enjoy-the-Smoke BBQ Sauce

Ingredients:

Pinch of salt and pepper 1/4 cup brown sugar 1/4 cup paprika 1/4 cup Montreal spice 1/4 cup Smokin Stampeder Spice 1/4 cup Cajun, blacken seasoning

Mix all together in large plastic bag.


Baby Back Ribs or chicken (cut up ribs.)Place in large plastic bag with ingredients, shake well together.Place in fridge overnight, 14 to 16 hours, longer the better.

Preheat BBQ to 250°Wood chips: hickory, apple, oak, cedar, or what is available.Place all together in tin foil, poke holes in tin foil, place on heated part of BBQ. On other side of BBQ no heat.Leave for 2.5 hours, check once in awhile.Place ribs or chicken on no heated side. Enjoy.

Serving Suggestion:

Red wine, large chilled mug1 large Churchill (Cuban cigar)Sit on deck and enjoy the smoke of the BBQ. Cheers.

Solo Location: Toronto, Canada

21

Celebrating 75 Years

This cookbook is also available online at our website: www.solocup.com.

The Big Solo Bbq Sauce Cookbook

Documents

Transcript of The Big Solo Bbq Sauce Cookbook