Dinosaur Bar-B-Que Mutha Sauce
If having many friends from Upstate New York has taught me anything, it’s that Dinosaur Bar-B-Que is the best barbecue you can get anywhere. Unfortunately, I’ve never had the good fortune to go to one myself, but I was lucky enough to get the cookbook as a wedding gift from some very kind Upstaters who know how much I love to cook.
The cookbook has many great recipes, most of which are based on or include the signature barbecue sauce: Mutha Sauce. Last week, I whipped up my second huge batch of this sauce for pulled pork, and still have a ton left over in my freezer for another day! One of the many great things about this recipe is that it makes so much it lasts for quite a while when stored properly.
Recipe from: Dinosaur Bar-B-Que
by John Stage, Nancy Radke, James Scherzi (Photographer)
Makes 6-7 cups
- 1/4 cup vegetable oil
- 1 cup minced onion
- 1/2 cup minced green pepper
- 1 jalapeno pepper, seeded and minced
- Pinch each of kosher salt and black pepper
- 2 tablespoons minced garlic
- 1 can (28 ounces) tomato sauce
- 2 cups ketchup (preferably Heinz)
- 1 cup water
- 3/4 cup Worcestershire sauce
- 1/2 cup cider vinegar
- 1/4 cup lemon juice
- 1/4 cup molasses
- 1/4 cup cayenne pepper sauce
- 1/4 cup spicy brown mustard
- 3/4 cup dark brown sugar, packed
- 1 tablespoon chili powder
- 2 teaspoons coarsely ground black pepper
- 1/2 teaspoon ground allspice
- 1 tablespoon Liquid Smoke (optional)
Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapenos and give them a stir. Season with a pinch of sa1t and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else.
Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Let the sauce cool.
Pour it into a container, cover, and store in the fridge til ready to use.
Now having a good barbecue sauce is important, but is nothing until you have something to put it on. Obviously there are hundreds of different ways to serve barbecue sauce, but my personal favorite is pulled pork. I used to get pulled pork every time I went out to eat at a BBQ joint, but always thought it would be too difficult to try to make myself.I was quite mistaken. Pulled pork is unbelievably simple to make, especially if you have a slow cooker. \
Take a pork tenderloin, wash it and trim the excess fat, and then poke it all over with a fork to allow the sauce to permeate into the pork. Rub the tenderloin in barbecue sauce (or alternatively, I’ve made this recipe for brown sugar pork loin, which also makes delicious pulled pork), and place in a slow cooker on low for around 8 hours. Note: I recommend using a slow cooker liner in your crock pot before placing the pork inside… I’ve had minor mishaps with the sauce burning around the edges and it’s very hard to clean!!
Finally, after the pork tenderloin has cooked all day, it should basically fall apart when you try to pick it up or slice it, which is perfect for making a pulled pork! Rip it apart with a fork to your desired consistency, and place in a bowl or serving container with 2 cups (adjust to taste and size of pork loin) of your Mutha Sauce. Mix well and serve on buttered bread or a roll for a fantastic sandwich, or serve on a plate with your desired sides, and of course, a big hunk of corn bread.
Do you have a favorite cookbook for any particular type of food, such as barbecue? Share your favorites in the comments!
Filed under: Barbecue
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