Sauces and Gravy and Rubs

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Mustard Sauce

  • Mustard Sauce
    • 1/2 cup mayonnaise
    • 1 Tbsp. Dijon-style mustard
    • 1 Tbsp. yellow mustard
    • 2 tsp. honey
BBQ Brisket in the Oven
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BBQ Brisket in the Oven

I got a Grass-fed brisket from ButcherBox because Lyn got me a Brisket spice rub for my birthday.

I decide to bypass the liquid smoke and Worcester sauce since the last time I did that it took forever for the smoke aroma to go away. So remember this won’t have that smoked taste unless you use the liquid smoke.

If you are looking for an easy way to make BBQ brisket in the oven but you don’t want to spend all day and night doing it, then this recipe is great !

Ingredients
5 lb Flat cut Beef Brisket Note: I had a 2.5 lbs
1 recipe BBQ Dry Rub
BBQ Sauce
1 tablespoon Liquid Smoke (optional)
1 tablespoon Worcestershire Sauce (optional)

Instructions
1.        Preheat oven to 300 degrees. Note: I did 275 degrees since I had a class at the center so I cooked longer

2.        Liberally season the brisket on all sides with BBQ Dry Rub. The brisket can sit in the fridge overnight to let flavor penetrate (highly suggest), or it can be cooked right away.

3.        Set brisket on a large strip of foil, fat cap up, and add liquid smoke and Worcestershire sauce, then wrap the foil around the brisket, sealing tightly.

4.        Bake in the oven for 3-4 hours, or until the brisket is perfectly tender. The brisket is done when it can be pierced with a fork with little resistance, and the meat separates when the fork is twisted. Note: I did 4 hours because of lower temperature and only half the weight

5.        Remove brisket from oven, unwrap from foil, and turn the broiler on high.

6.        Set brisket under the broiler and broil the fat cap until it begins to crisp. Watch carefully so it does not burn. Note( I also broiled all sides, fat cap longer) to get a good bark on it.

7.        Remove brisket from the oven and paint liberally with BBQ sauce, then set under the broiler again to allow the BBQ sauce to thicken into a jam-like consistency. The sauce will burn quickly, so keep your eye on it.

8.        Note( I also broiled all sides, fat cap longer) to get a good bark on it.

9.        Remove from oven, let brisket rest for 10 minutes and serve

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Quick Stir-Fry Sauce

I’ve used for chicken, beef, or just a big pile of veggies. most recently for stir fried chick tenders and stir fried veggies,

The tenders were left over the veggies frozen.

  • Base: 1/2 cup low-sodium soy sauce (or Tamari for gluten-free)
  • Sweet: 1–2 tbsp brown sugar or honey  
  • Aromatics: 2 cloves garlic (minced) and 1 tsp fresh ginger (grated)
  • Thickener: 1 tbsp cornstarch
  • Depth: 1 tsp toasted sesame oil
  • Optional Liquid: 1/4 cup chicken or vegetable broth (if you want more volume) 1  

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Peanut Sauce

(makes about 1 cup)

  • ⅓ cup creamy peanut butter, softened
  • 2 tablespoons reduced-sodium soy sauce, or tamari
  • 1 tablespoon rice vinegar
  • 1 ½ tablespoons honey, or maple syrup
  • 1 ½ teaspoons ground ginger
  • ¼ teaspoon garlic powder
  • 3 tablespoons water, add more, a teaspoon at a time, if needed
  • Sriracha, optional—but a must for spice lovers!
  • Salt to taste, start with a pinch and add more if needed
AI Ginger Ale BBQ sauce
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AI Ginger Ale BBQ sauce

Maria came up last month to pick up most of her stuff we had been storing for her after she moved back to Maryland. she loved ginger ale and we loved watching her drink it. Odd ya but she would take a sip and it would take her breath away, I mean really take her breath away. I’m not sure if it that sensation or the taste of it that she loved so much but either way it was fun for us. We had all this ginger ale left over from her last visit and with the 4th coming up I’m planning of gas BBQ smoke ribs, along with steaks , hot dogs and whatever anyone wants. So I asked Chat GPT for recipe and it came up with this.

Here’s a simple and delicious BBQ sauce recipe using ginger ale:

Ginger Ale BBQ Sauce Recipe

Ingredients:

  • 1 can (12 oz) ginger ale
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon mustard (Dijon or yellow)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)

Instructions:

  1. Combine Ingredients:
    • In a medium saucepan, combine the ginger ale, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, soy sauce, and mustard. Stir well to combine.
  2. Add Spices:
    • Add the garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper (if using). Mix thoroughly.
  3. Simmer:
    • Place the saucepan over medium heat. Bring the mixture to a boil, then reduce the heat to low and let it simmer. Stir occasionally to prevent sticking.
  4. Reduce and Thicken:
    • Allow the sauce to simmer for about 30-40 minutes, or until it has thickened to your desired consistency. Keep an eye on it and stir regularly.
  5. Cool and Store:
    • Once the sauce has thickened, remove it from the heat and let it cool. Transfer the sauce to a jar or airtight container. It can be stored in the refrigerator for up to two weeks.
  6. Use:
    • Use your ginger ale BBQ sauce to baste grilled meats, as a dipping sauce, or in any recipe that calls for BBQ sauce.

Enjoy your homemade ginger ale BBQ sauce!

Here’s a link to my prize winning root beer BBQ sauce and the glaze I used for chicken thighs and Texas style BBQ sauce

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Creamy Horseradish Sauce Recipe

This quick and easy Creamy Horseradish Sauce Recipe is the perfect condiment to compliment prime rib, steak or roast beef!  From I wash you dry

Ingredients

  • 1/2 cup sour cream
  • 2 tbsp prepared horseradish
  • 2 tbsp mayo
  • 1 tsp dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp parsley or chives, freshly chopped

Instructions

  • Combine all the ingredients in a bowl and stir to combine.
  • Keep covered in the refrigerator until ready to serve.
Standing Rib Roast
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Standing Rib Roast

I never made a rib roast before and I always kid my wife that I want to make one. Kid because she knows as well as I do that it goes right through me. But I love it so tender and the taste of the crust out of this world. The last time I had one was the year I retired and on my goodbye tour to the Florida office I drove to my brothers over by Jacksonville. Didn’t realize that it would be a 4ish hour drive, but he and Nancy are worth it.

Anyway I was nostalgic this year and remembering we always had one for family holiday especially when Diane bought a 8 rib roast thinking that it was 1 rib per person not per couple. and I must have made a good enough argument because we had one this year for Xmas. And to answer your question yes it did live up to all expectations.

Whole foods was having a sale on their grass fed roast so I picked up a 4 lb. 2 rib.

Ingredients

  • 1 standing rib roast* bone-in (4 pounds, 2 ribs)
  • 1 1/2 tablespoons kosher salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons Dijon mustard
  • 3 garlic cloves minced (about 1 tablespoon)
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon
  • 1/4 cup rosemary leaves finely chopped

How

  • For at least an hour but I did day before salt and pepper generously about 3/4 tsp per pound, pepper to taste about 1/2 for mine. mix together in small bowl and rub into all sides
  • Place the meat bone side down on a rimmed baking sheet and sprinkle on all sides with the salt and pepper. Let stand at room temperature for at least 1 hour prior to cooking
  • Note: I did something I’ve been playing with for meats and saw many did in other recipe, the day before I did the salt and pepper and stored in refrigerator uncovered. I also allowed 4-5 hours to get to room temperature.
  • Make sure your oven racks are positioned such that the rib roast can fit comfortably. Preheat the oven to 450°F. In a medium bowl, stir together the mustard, garlic, olive oil, lemon juice, and rosemary. Spread the mustard mixture all over the meat. Sorry forgot to take picture of this
  • Roast for 20 minutes at 450°F, then reduce the oven temperature to 350°F. Continue roasting until the meat registers 115°F on an instant-read thermometer inserted as close as possible to the center of the meat without touching bone (or 125°F for medium-rare), about 45 minutes to 1 hour more. Prime rib can overcook quickly, so check early and often. You want it to be nice and pink.
  • This depends a lot on your oven i was looking for more medium rare to medium and when the thermometer registered 134°F I took it out and covered loosely.
  • Remove the pan from the oven. Transfer the meat to a cutting board, tent with foil, and let rest for at least 20 minutes before slicing and serving
  • I served with a Creamy Horseradish Sauce,

Creamy Horseradish Sauce Recipe

Ingredients

  • 1/2 cup sour cream
  • 2 tbsp prepared horseradish
  • 2 tbsp mayo
  • 1 tsp dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp parsley or chives, freshly chopped

Instructions

  • Combine all the ingredients in a bowl and stir to combine.
  • Keep covered in the refrigerator until ready to serve.
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Quick sort of BBQ Baked Chicken Thighs

I recently made a turkey meatloaf with a quick BBQ glaze which both Lyn and I said will make again. I thought the glaze or similar might be good on skinless chicken thighs.

Ingredients for 5-7 skinless boneless chicken thighs

Glaze

  • 1/4 cup ketchup
  • 3 tbsp brown sugar , lightly packed
  • 1.5 tbsp Coconut Secret* or soy sauce , all purpose or light (NOT dark)
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 2 tsp Worcestershire Sauce
  • 2 clove garlics , minced
  • *We use this all the time instead of soy

Instructions

  • Preheat oven to 420 F
  • Use a pan large enough to fit the thighs lying flat (not bunched up/folded)
  • Line pan with foil (make super easy clean up), place thighs in pan.
  • Whisk together Glaze. Spoon over about 2/3 of the Glaze on the surface of each (not underside), put the rest to the side.
  • Bake 15 minutes, remove pan.
  • change to broiler on high, (I remember that there never used to settings for broil ) adjust shelf to be 7-8″ from heat source.
  • Spoon pan juices over chicken. Then spoon/dab remaining Glaze onto chicken.
  • Broil chicken for 8 to 10 minutes until surface is nicely caramelized.
  • Remove and stand for a few minutes (uncovered) before serving.

Sorry we were starving I forgot to take pictures

Corned Beef Brisket Glaze
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Corned Beef Brisket Glaze

1/3 cup Orange Marmalade

2 TBS Honey

1 TBS Brown Suger

1 TBS Dijon Mustad

2 TBS Grainy Mustard

Mix all together and cover brisket with then reheat for about 10-15 minutes

I also used on pork tenderloin wasn’t bad

Easy Honey Garlic Pork Chops
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Easy Honey Garlic Pork Chops

Juicy honey garlic pork chops with caramelized edges ready and on your table in less than 15 minutes! smothered in the best 4-ingredient sauce!

I had some center cut pork chops from ButcherBox and I was wondering what to do with it. Maria had given us some Mike Hot Honey so I though honey mustard but after checking out a few recipes on line I decide to modify this one from Café Delites. I only had two chops so I split them in half. I think next time I won’t cut in half. Anyway this was pretty darn good.  

This Honey Garlic Pork Chops Recipe is so easy you won’t believe it when it’s done! No marinating needed, this recipe is an incredibly quick and delicious way to serve bone in or boneless pork chops — seared until golden then simmered and broiled (or grilled) in the most amazing honey garlic sauce!

INGREDIENTS

  • 4 pork chops bone in or out
  • Salt and pepper, to season
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 6 cloves garlic, minced
  • 1/4 cup honey Steve Note: I used Mike’s Hot Honey
  • 1/4 cup water (or chicken broth)
  • 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar)

How

  1. Preheat oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking.
  2. Heat oil in a pan or skillet over medium high heat until hot. Sear chops on both sides until golden and cooked through (about 4-5 minutes each side). Transfer to a plate; set aside.
  3. Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds). Add the honey, water and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes), while stirring occasionally.
  4. Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred.
  5. Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

Optional

Baked Pork Chops:

  1. Preheat oven to 390°F | 200°C.
  2. Sear seasoned chops in a hot oven-proof pan or skillet over medium-high for 2 minutes per side — get them crisp.
  3. Remove chops and make your sauce following the recipe above (Step 3).
  4. Baste with sauce and bake in the oven for about 10-15 minutes, or until reaching your desired doneness.
  5. Broil/grill for 2 minutes to get those caramelized edges!

Butcher Box

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