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Firehouse BBQ Sauce

Firehouse BBQ Sauce

Ingredients

1 (46 fluid ounce) bottle ketchup 1 1/2 cups apple cider vinegar 2 cups packed brown sugar 1/2 cup butter, cut into pieces 2 tablespoons red pepper flakes, or to taste	Advertisements

Preparation
  Pour ketchup into a large saucepan. Pour vinegar into the ketchup bottle, shake to loosen any remaining ketchup, and pour into the saucepan. Save the bottle, and clean. Stir in the brown sugar, butter, and red pepper flakes. Cook over medium heat until almost boiling, but do not boil. For convenience, refrigerate leftover sauce in the clean ketchup bottle.

Flank Steak Carpaccio-Style with Spinach and Shaved Parmesan
Place the steak and vinegar in a 13 x 9-inch glass or ceramic pan. Turn to coat evenly. Cover with plastic wrap and refrigerate, turning occasionally, for at least 1 hour. Prepare a charcoal or gas grill. Remove the steak from the marinade. Pour the marinade into a glass measuring cup; set (Upload by user)

Flip Flop Grilled Chicken
Preheat an outdoor grill for high heat. Melt the butter in a saucepan over medium heat. Mix in the beer, steak seasoning, seasoning salt, and black pepper. Coat the chicken with this mixture. Lightly oil the grill grate. Arrange chicken breasts on the grill. Cook for about 20 minutes (Upload by user)

Foil-Pack Mushrooms
Preheat the grill for high heat. Lightly grease 4 large sheets of heavy duty aluminum foil. Stuff each mushroom with equal amounts of green onions and pine nuts. Place 6 mushrooms on each piece of aluminum foil. Drizzle with olive oil, and season with salt and pepper. Seal the foil around (Upload by user)

Foil Wrapped Veggies
Preheat grill for high heat. In a large bowl, combine the new potatoes, sweet potato, Vidalia onions, green beans, rosemary, and thyme. Stir in 2 tablespoons olive oil, salt, and pepper to coat. Using 2 to 3 layers of foil, create desired number of foil packets. Brush inside surfaces (Upload by user)

Fruit BBQ Marinade
Brown onions, and red peppers in olive oil. Add brown sugar, garlic, mustard, and cider vinegar. Cook for one minute on high or until bubbly. Add pineapple juice. Marinade meat of choice overnight or up to 24 hours. Cook on barbecue and baste frequently with the marinade. Near the en (Upload by user)

Garlic Cajun Ribs
Preheat grill for medium heat. In a large pot, bring the water to a boil. Season boiling water with 2 tablespoons garlic, 4 tablespoons Cajun-style seasoning, and 4 tablespoons seasoned salt. Boil ribs in seasoned water for 15 to 20 minutes. In a mixing bowl, mix together barbeque sa (Upload by user)

Garlic Corn on the Cob
Preheat grill for medium heat, or preheat your oven to 350 degrees F (175 degrees C). Place each ear of corn on a separate square of aluminum foil. Place 1 tablespoon of butter on each one, and sprinkle with garlic powder. Wrap ears tightly with the foil. Place ears of corn on the gr (Upload by user)

Garlic Curry Burgers
Preheat an outdoor grill for high heat. In a bowl, mix the beef, onion, egg, evaporated milk, Worcestershire sauce, garlic, curry powder, and steak seasoning. Form the mixture into 8 patties. Grill the patties over indirect heat for about 5 minutes on each side, or until done. (Upload by user)

Game Day Hamburgers
Preheat grill for high heat. In a medium bowl, mix together potato, cheese, and mushrooms. In a large bowl, mix ground beef with onion soup mix. Form into 6 large burger patties. Make a pocket in each burger, stuff with potato mixture, and seal. When ready to grill, brush grate (Upload by user)

Garlic and Herb Marinade
In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favorite meat. (Upload by user)
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Garlic and Onion Burgers
In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours. Preheat grill for high heat. Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 mi (Upload by user)
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Garlic Herb Grilled Pork Tenderloin
Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil. Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper. Preheat an outdoor grill for medium- (Upload by user)
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Garlic Herbed Chicken
Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, whisk together garlic, dried tarragon, salt, ground black pepper and olive oil. Place each chicken breast half on a piece of foil large enough to cover the chicken. Brush chicken with the garlic mixture. < (Upload by user)
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Garlic Pepper Steak
Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix together olive oil, garlic and pepper. Score steak and rub with the olive oil mixture. Place steak on the prepared grill. Cook 20 minutes, or to desired doneness, turning once. (Upload by user)
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Georgia Barbeque Sauce
Combine the vinegar, mustard, black pepper, red pepper, salt, white sugar, and butter in a medium saucepan. Bring to a boil over medium heat, stirring frequently. Stir in the tomato paste until well blended. Allow to cool. (Upload by user)

Garlic Ranch Chicken
Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour. Preheat grill to medium heat. Grill chicken breasts for 6 to 8 minutes on each side, turning occasiona (Upload by user)
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