#1 Award Winning Memphis in May Hot Wing Sauce

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“Floating a jalapeño in a simmer sauce adds tremendous flavor,” says Amy Anderson of Madd Momma and The Kid. Here’s an example.’

This recipe and others can be found in the following article:

The Heat of Competition: The Jack Daniels’ Championship

 

Ingredients

  • 1 12-ounce bottle hot sauce (She prefers Red Hot)

  • 1 cube butter

  • 1 teaspoon garlic powder

  • 1 fresh jalapeño chile

    • Instructions

    Mix the hot sauce, the butter and the garlic in a saucepan. Make 3 to 4 slashes in the skin of the jalapeño pepper. Put the jalapeño in the sauce and simmer for 15 minutes, stirring constantly.

     

    Sweet Chile Sauce

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    Sweet chile sauces, popular in Asian cuisines, are available in Asian markets–or you can make your own, like this recipe from Chef Russell Siu. This recipe uses the larger and milder Thai chiles.

    Ingredients

    • 1 cup mirin (sweetened rice wine)

    • ½ cup soy sauce

    • 1/4 cup sugar

    • 1/4 cup sake

    • 1/4 cup cornstarch mixed with water until smooth

    • 1/4 cup minced Thai chiles (prik chee fa)

    Instructions

    In a non-reactive pot, add the mirin, soy sauce, sugar, and sake and bring to a boil. Thicken by adding the cornstarch and water and stirring well. Simmer over low heat for 5 minutes. Remove from the heat and add the chiles.

    Melinda’s Costa Rican ‘Perked’ Coffee BBQ Sauce

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    The Grand Prize-Winning recipe.

    Ingredients

    • 1 cup molasses

    • 2 cups Costa Rican strong perked black coffee

    • 1 cup packed light brown sugar

    • 3 cups tomato ketchup

    • 1 teaspoon seasoning salt

    • 1/4 cup Worcestershire sauce

    • 1/3 cup apple cider vinegar

    • 1 cup yellow onion, finely chopped

    • 1 tablespoon garlic powder

    • 1/3 cup Melinda’s Original Habanero Pepper Sauce

    • 1 teaspoon ground chili powder

    • Fat rendered from 4 slices hickory smoked bacon

    Instructions

    Combine all ingredients in a large heavy saucepan. Bring to a simmer over medium heat. Reduce to low and simmer, stirring occasionally for 30 minutes. Remove from heat.

    Brush sauce on grilled chicken, pork or beef during last 10 minutes of grilling. For added flavor brush additional sauce on meat immediately after removing from grill. Refrigerate any left over sauce.

    Memphis-Style Finishing Sauce

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    This is the sauce that is traditionally served over smoked ribs in Memphis and other parts of Tennessee. Some cooks add prepared yellow mustard to the recipe. It can be converted into a basting sauce by adding more beer and a little more vinegar. Add more hot sauce to taste, or substitute red chile or cayenne powder

    Ingredients

    • 1 cup tomato sauce, preferably freshly made

    • 1 cup red wine vinegar

    • 2 teaspoons Louisiana-style hot sauce

    • 1 tablespoon butter

    • ½ teaspoon freshly ground black pepper

    • ½ teaspoon salt

    • ½ cup light beer

    Instructions

    Place all the ingredients in a saucepan and bring to a boil, stirring constantly. Reduce the heat and simmer, uncovered, for 15 minutes.

    Remove from the heat, but serve warm over smoked meats.