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15 Ways to Use Tabasco at Your Barbecue This Summer

15 Ways to Use Tabasco at Your Barbecue This Summer

Here are some surefire ways to heat up the barbecue this summer

Spice up your barbecue this summer with a little Tabasco.

With warm weather and summer grilling season upon us, we're thinking of new ways to heat up the backyard barbecue. And by heat, we mean giving your summer barbecue recipes a spicy kick. To get things sizzling, we searched the pantry and came across an old standby, Tabasco. Shaking in a few drops of the fiery sauce adds loads of spice to classic barbecue favorites, as well as to a few unexpected dishes.

Click here to see 15 Ways to Use Tabasco at Your Barbecue This Summer

Tabasco’s uses go beyond a condiment for eggs or part of a Bloody Mary mix. The ubiquitous ingredient can be used to add extra spice to a variety of foods. Try adding a splash to take guacamole to a hot new level or throwing in a teaspoon to add a little kick to creamy onion dip. We're even a fan of pouring some into chicken marinades to give them extra punch. So put down the jalapeño and kick things up the Scoville scale with a bottle of Tabasco.

From appetizers like hot wings and bean dip to barbecue classics like potato salad and baked beans, we’ve rounded up our favorite summer dishes — and spiked them with Tabasco. Savory dishes aren’t the only things we’ve looked at, though, because we’ve even found some sweet treats that will keep the fiery heat going through dessert.

Take a look in your pantry — chances are you already have a bottle of Tabasco stashed away. Turn up the heat by incorporating a few splashes into your favorite summer recipes, or better yet, try some of the recipes we’ve found. Summer is here and it’s time to dust off the grill, fire it up, and break out the spice.


73 Summer Cocktails We Love

Summer cocktails should be cooling, refreshing, and ideally, easy to make. Whether they start with gin or rum or vodka or tequila, all these drinks will make an afternoon (or evening) outdoors that much better. Some of these cocktail recipes bring in summer's best seasonal produce, others look to the liquor cabinet for their bittersweet, thirst-quenching, appetite-whetting flavors. Fire up the grill and get out that cocktail shaker.


Cowboy Nachos

Heat up pinto beans and doctor them to your desired &ldquotemperature,&rdquo adding the ground black pepper, Tabasco sauce, minced garlic and jalapenos. Make it as spicy or mild as you like.

Next, in a very hot skillet, add a bit of canola oil and the shredded brisket. Cook for 1 to 2 minutes and then flip and cook for another 1 to 2 minutes.

Preheat your oven&rsquos broiler.

Next pour some of the red sauce over the meat to make it nice and moist. If you have them, also add a bit of pan drippings from the brisket cooking process or a bit of beef broth, again just enough to bring the meat to a nice moist consistency. Stir to combine. Turn off heat.

Grate your Monterey Jack (however much you want).

In a heat proof dish layer chips, beans, brisket, cheese, and pico de gallo. Repeat layers but leave off the second layer of pico de gallo until after the dish is cooked.

Place on the middle or bottom rack of your oven and broil until cheese is melted. Watch closely. When cheese is melted, remove from oven and sprinkle a generous amount of pico de gallo over the top.

Inhale, exhale, and then ravenously consume!

I love finding inventive ways to use leftovers, and since my brisket recipe makes so much dadgum meat, I&rsquom always looking for ways to stretch it out and use every last morsel. These meaty, stick-to-your-ribs nachos are perfect for leftover brisket, and they&rsquore so much more flavorful than ones using taco-seasoned hamburger. And sometimes, after a long, hot summer day of grueling work, this can count as a meal for both Marlboro Man and the punks&mdashI just serve &rsquoem with a tall glass of milk and a sliced up apple or two and go do something productive with all the time I&rsquove saved, like dress up Charlie in an American Girl pinafore. It&rsquos my hobby of choice these days.

First, rustle up a whole beef brisket (NOT corned beef brisket&hellipthere&rsquos a difference) and make PW&rsquos Brisket recipe. When you&rsquore finished, it&rsquoll look like this:

Yum, yum. Yum. And note: sometimes, if I know I&rsquom going to use the brisket for leftover dishes like nachos or tamales, I&rsquoll lay off the soy sauce in the brisket recipe just a tad. That way it won&rsquot clash with the flavor too much.


Also, you should have a pot of these beans nearby:

Just plain ol&rsquo pinto beans, cooked in a pot and seasoned. There&rsquos nothing easier in the world, my darlings.

Just be sure to stay away from Roma tomatoes and red round tomatoes without the vine attached until the Sam and Ella scare passes. (Cherry tomatoes, homegrown tomatoes, and tomatoes with the vine attached are still fine.)

We&rsquore almost there! Now just round up some sturdy tortilla chips (whichever kind you like), and some Monterey Jack cheese and we&rsquore ready to go. Oh! I almost forgot: go get on the Stairmaster for 37 minutes. You&rsquoll understand why later.

Now, first thing I do is really doctor up the beans by adding lots of ground black pepper, several healthy dashes of Tabasco, some minced garlic, and lots of jarred jalapeños. (Fresh jalapeños work, too.) Really go for it and make &rsquoem spicy. Cowboys can handle lots of spice, you know.

Next, get a skillet very hot and add a little canola oil&hellip

Then throw in some shredded brisket, making it sizzle on one side.

After a minute or two, flip the meat over to brown the other side. This browning process will give the cooked brisket great flavor.

Next, pour in some Mexican red sauce. Enchilada sauce works, too, but I like this El Pato brand Mexican &ldquotomato sauce.&rdquo

Pour enough in there not to drown the meat, but to make it really moist. If you have them, I also like to add in some of the drippings from the meat OR some beef broth from a can.

Stir to combine and keep warm.

Meanwhile, grate some Monterey Jack cheese.

Some kind souls like to use cheddar, but I love the creaminess and flavor of Jack.

Preheat the broiler, then place a single layer of tortilla chips in a heatproof dish. Sprinkle the top with beans.

Follow with some brisket. Use as much as your heart desires.

And a generous helping of grated cheese.

Now sprinkle on a nice helping of pico de gallo. This adds such great flavor to the nachos. I think pico de gallo should be sainted.

I realize that makes no sense.

Repeat with another layer of chips&hellip

Now, we&rsquore going to leave off the final layer of pico de gallo and pop the nachos the oven and broil just until the cheese is melted. Don&rsquot put it too close to the heating element!

Keep a watchful eye on the nachos, making sure not to overly brown or burn them. The cheese should be just melted&mdashcreamy and soft, not hard. The farther away from the broiler, the more wiggle room you&rsquoll have and the more evenly melted and warm the dish will be.

Now, here&rsquos the kicker: just before eating, sprinkle a generous amount of pico de gallo all over the top. That way, you&rsquoll have a layer underneath that got a little warm in the oven and a cool layer all over the top. And the flavor&hellipthe flavor&hellipugh. You can also plop some guacamole and sour cream all over the top whatever your cowboy likes. The secret to these nachos is abundance&mdashdon&rsquot be shy.

Oh, baby. Serve this to a man and he&rsquoll fall in love with you. Serve it to a woman and she&rsquoll&hellipfall in love with you.


The 17 Best BBQ Rubs for the Tastiest Barbecue Ever

Reach for one of these bbq rubs to upgrade every meal, from chicken to ribs.

Whether you're a barbecue fanatic or just starting to learn how to grill, having the right mix of rubs upgrades every meal. The best bbq rubs are ones that add lots of flavor, whether smoky, spicy, packed with herbs or complex and creative, to your favorite proteins (like your go-to grilled chicken recipe). We tried over 40 rubs to find our 17 favorites that you can buy online &mdash these picks are perfectly balanced with the right combo of seasoning to make any grilling recipe you crave this season shine.

Their classic BBQ rub recipe, with punchy color and mild smoky spice from paprika, is for the grilling purists. A little dusting of this makes every protein, from shrimp to ribeyes, shine.


21 Ideas That Will Up Your Grilling Game

When it comes to grilling, there are always new tips and tricks to be learned. Thanks to this expert advice, you'll be feasting on top-notch grilled goodies all summer long.

Don't forget to pin these grill ideas for later and follow Redbook on Pinterest for more summertime meal inspiration!

Place blanched florets in a grill pan over a hot grill, shaking it occasionally, advises Chris Cosentino, a Top Chef Masters winner and partner at Boccalone in San Francisco. Remove broccoli and toss with olive oil, fresh lemon juice, and crushed red pepper.

Creating an award-winning barbecue sauce is no easy feat. The Sweet Swine O' Mine Championship BBQ Team, for example, makes an apricot-infused vinegar from scratch before adding more than 30 ingredients to its mix. For us backyard grillers, Craig David Meek, author of Memphis Barbecue, scored the team's shortcut for jazzing up a prepared sauce. Use it as a glaze for chicken, pork, or beef.

Sweet Swine O' Mine Whiskey Sauce
2 cups bottled barbecue sauce (such as Kraft original)
2 Tbsp yellow mustard
¼ cup 100 percent maple syrup
¼ cup Tennessee whiskey or Kentucky bourbon
¼ tsp chili powder

Combine all ingredients in a pot and cook over medium heat. Add ¼ cup water and simmer uncovered, stirring occasionally, 10 to 15 minutes, to cook the alcohol out of the sauce.

Makes about 2 cups. Leftovers can be stored in the fridge for up to 1 year.

Heat 'em, skins and all, directly on the grill until charred and tender. Cosentino then likes to slice the onions in half and separate the leaves before dressing them with sherry vinegar, extra-virgin olive oil, toasted breadcrumbs, and fresh herbs like basil, parsley, or chives.

Bold ingredients, like tangy sun-dried tomatoes and salty feta cheese, help to cut through the richness of the meat. Sear the chops and, when rested, top with a tablespoon or two of this relish, adapted from The Big-Flavor Grill.

Feta and Sun-Dried Tomato Relish
⅓ cup extra-virgin olive oil
½ cup roughly crumbled feta cheese
⅓ cup diced sun-dried tomatoes
2 Tbsp roughly chopped fresh oregano
Kosher salt and black pepper

Makes about 1 cup, enough for 6 to 8 loin or rib lamb chops.

Crust pork chops with black pepper and serve with a hoisin-peanut sauce, also adapted from The Big-Flavor Grill. Brush it on a minute after taking the meat off the grill.

Hoisin-Peanut Sauce
½ cup hoisin sauce (found in the Asian section of most supermarkets)
⅓ cup roughly chopped roasted peanuts
1 Tbsp minced ginger
⅓ cup rice wine vinegar or white wine vinegar
⅓ cup soy sauce
1 Tbsp brown sugar
1-2 Tbsp Sriracha or Tabasco sauce, depending on your taste for heat
¼ cup roughly chopped fresh cilantro

Makes 1 ½ cups, enough for 4 bone-in rib or center-cut loin pork chops.

Applied directly to meat before grilling, this blend of seasonings "is an easy way to add dimension to beef, pork, and bone-in chicken," says chef-restauranteur Mario Batali, who recommends using 2 Tbsp per pound of meat. Leftovers can be stored in the fridge up to 3 months.

Babbo Rib-Eye Rub
2 Tbsp sugar
1 Tbsp kosher salt
1 Tbsp freshly ground black pepper
1 Tbsp crushed red pepper
¼ cup dried mushrooms (Batali likes porcini), ground to a powder in a food processor
5 cloves garlic, minced
¼ cup plus 1 Tbsp extra-virgin olive oil

Combine all ingredients and stir well to form a paste with the consistency of wet sand. Coat meat with a thin layer and pop on the grill.

Makes ⅓ cup, enough for 3 to 4 pounds of meat.

"Soaking chicken in a salt-and-sugar-water solution before grilling makes every bite juicier and more flavorful," says Elizabeth Karmel, executive chef of Hill Country Barbecue and Hill Country Chicken in New York City, and author of Soaked, Slathered, and Seasoned. She swears by her basic brine recipe, below, but says you can toss in any number of spices and herbs, or fruit juice, tea, or beer if you feel like it.

Basic Brine
½ cup kosher salt
½ cup dark brown sugar

Boil 3 cups water, then combine it in a large bowl or stainless-steel or enamel pot with salt and brown sugar stir until completely dissolved. Add 13 cups cold water and let cool to room temperature. Submerge 2½ to 3 lb bone-in chicken pieces (like thighs, breasts, and drumsticks) in the brine, adding more cold water as needed to keep them covered. If chicken bobs above the surface, set a plate on top to weigh it down. Cover and refrigerate 2 to 4 hours before grilling.


Courtesy of Foxes Love Lemons

You've heard of putting everything bagel seasoning on eggs and avocado toast. But you probably haven't tried everything bagel-flavored chicken wings! This recipe uses everything bagel seasoning and Worcestershire sauce for a flavor combo you won't soon forget.

Get the recipe from Foxes Love Lemons.


How to build a balanced BBQ plate

Melissa Kuman, registered nutritionist, agrees. As a general guideline, she advises trying to balance your plate by macros.

  • One starchy carbohydrate, like pasta salad, rice or a burger bun
  • A protein or two, like chicken, turkey, halloumi or tofu
  • A thumbful of fat, like avocado, nuts, seeds or olive oil
  • Lots of different colourful salads

'For example, you could have chicken wings (protein) with a mixed roasted vegetable bulgur wheat salad (starchy and non starchy carbs), a side salad (veg) and an olive oil and garlic dressing (healthy fat)', she adds. Got it? Good.

If you're wondering what that looks like in recipe form, don't worry&mdashwe also asked Forman and Kuman to approve 15 healthy BBQ recipes for you, highlighting the nutrition 'wins' of each, as they went.


Homemade Tabasco Sauce From Scratch --You Can Do It Too

Want to make your own Tabasco hot sauce? Here’s a six-pack of recipes and tips that will allow you to cook up a batch of your very own. You won’t need to age your chile peppers for three years in oak barrels like they do on Avery Island to make a great hot sauce. Of course, if you have the time .

Recipes courtesy of Earl, submitted to the GardenWeb Pepper Forum

The McIlhenny Company, makers of the original Tabasco ® Sauce, still use the same methods perfected on Avery Island in Louisiana a hundred years ago.

They pick fresh, ripe Tabasco peppers grown on the island, grind them up and cover with salt to make a pepper mash. The salted mash goes directly into oak barrels. The mash is packed down and the top is sealed with oak planks into which holes have been drilled.

The barrels are topped with a thick layer of salt and allowed to ferment. The salt layer serves as a permeable barrier that allows gases to escape but allows no bacteria, fruit flies, etc. access to the mash. McIlhenny allows them to age three years in these oak barrels.

After aging, the mash is pulled, checked for quality and, if OK, it is blended with white wine vinegar (they don't say how much) and aged some weeks more ('nother secret!). Finally, the product is pulled, strained and the liquid bottled.

36 Tabasco peppers -- or other long hot red peppers
1 clove garlic
1 tablespoon sugar
½ teaspoon salt
1 teaspoon horseradish
1 cup hot vinegar
1 cup water

Add water to the peppers and garlic. Cook in a medium pan until tender, then press through fine sieve. Add all other ingredients and simmer until blended. Pour into hot ball jars seal at once. The sauce may be thinned - as used - with either vinegar or salad oil.

From : The Ball Blue Book Vol. X, 1947
Shared By: Pat Stockett

Homemade Tabasco Style Sauce

Because the chiles are not aged in oak barrels for three years, this will be only a rough approximation of the famous McIlhenny product. You will have to grow your own tabascos or substitute dried ones that have been rehydrated. Other hot, fresh red chile peppers can be substituted for the tabascos.

1 pound fresh red tabasco peppers, chopped
2 cups distilled white vinegar
2 teaspoons salt

Combine the chiles and the vinegar in a saucepan and heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender. Puree until smooth and place in a glass jar. Allow to steep for 2 weeks in the refrigerator. Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.

12 large Tabasco chile peppers stemmed
1 clove peeled garlic
½ cup vinegar
½ tsp salt
½ tsp sugar

Boil the chile peppers and garlic in vinegar in a small, non-metal saucepan until tender. Puree in a blender with the salt and sugar. Run through a metal sieve if necessary.

Dilute this paste with more vinegar until it is the consistency of rich cream. Pour into a non-metal saucepan, bring to a boil, then pour into a hot, sterilized bottle to within ½ inch of the rim.

Run a sterilized knife around the inside of the bottle to release air bubbles. Wipe the rim clean and seal with a scalded top. Store in the refrigerator once opened.

From: Red Hot Peppers by Jean Andrews
Posted to CH mailing list by "RisaG"

Fermented Pepper Sauces (Tabasco)

Note: This recipe requires pulling the liquid from the peppers, so they must be fresh, fleshy and of the right state of ripeness. At Avery Island they still use the original "critique baton rouge", a red stick tinted to the exact color of the peppers to be harvested. Peppers not matching the "critique" are rejected.

Please remember - old or over-dried peppers are the key to failure. This is true for all hot sauce recipes that use fresh versus powdered chile peppers.

Tabasco chile peppers
Salt
White wine vinegar
(See below for amounts of each.)

Prepare mash. Grind peppers (any amount), seeds and all, in a medium to fine grind. Add ½ cup kosher salt per gallon of ground peppers. This ratio of mash to salt of 32:1 seems to be the best but can vary depending on the quality of your peppers. Put mash & salt mixture into a glass or crockery jar. Press the mash down and cover with saucer or other lid . Liquid will form.

Age (ferment). Allow to age at least 1 month. Longer is better … McIlhenny ages their Tabasco peppers for 3 years!

Allow fermenting until the mash stabilizes (stops fermenting). After aging is finished, place mash in a new clean and sterilized jar. Add sterilized white wine vinegar to taste and age for about another week to blend the flavors together.

"Pulling" the peppers. Run the mash through a chinoise, fine strainer, or, last resort, throw it all into a bowl lined with cheesecloth, fold the cheesecloth up into a ball and twist & squeeze until the juice is extracted. Salt to taste. Bottle the juice and keep in the refrigerator.

Quick & Easy Fermented Tabasco Sauce

1/2 gallon fresh, ripe tabasco chile peppers
1/2 cup kosher salt

Mash peppers and put in wide-mouthed, non-metalic container. Top with salt and cover loosely so fermenting gasses can escape.

Put in cool dark place for 6 months. Stir and strain through fine mesh strainer, forcing pulp but not skin and seeds, through. Return seeds and skins to container with water equal to half their volume.

Stir and strain again. Put strained liquid with originally strained liquid into clean container and again cover loosely to allow fermentation to complete. In about two weeks, it is ready.


Hacking Iconic New Orleans Barbecue Shrimp Far From The Gulf

Barbecue head-on shrimp made at Pascal's Manale. It may be hard to find head-on shrimp in cities away from the coast, so Pascal's Manale co-owner and chef Mark DeFelice came up with a shortcut. awiederhoeft/Flickr hide caption

Barbecue head-on shrimp made at Pascal's Manale. It may be hard to find head-on shrimp in cities away from the coast, so Pascal's Manale co-owner and chef Mark DeFelice came up with a shortcut.

This summer, NPR is getting crafty in the kitchen. As part of Weekend Edition's Do Try This At Home series, chefs are sharing their cleverest hacks and tips — taking expensive, exhausting or intimidating recipes and tweaking them to work in any home kitchen.

This week: A play on an iconic New Orleans dish to get supreme flavor from shrimp without heads.

Mark DeFelice has been cooking in the kitchen of Pascal's Manale restaurant in New Orleans for most of his 59 years. He and his brothers are the fourth generation to run the restaurant, which was opened in 1913 by Frank Manale in a corner grocery store. His nephew, Pascal Radosta, took over the restaurant after Frank died in 1937, and because everybody called it "Manale's," Pascal decided to call it Pascal's Manale as a way to honor his uncle. The restaurant became a fixture in town among politicians, judges, sports figures and a few gangsters.

Pascal's Manale in New Orleans. Joel Carranza/Flickr hide caption


Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce with lots of answer to frequently asked questions, such as pH and acidity, processing, and where to buy hot sauce woozy bottles. Grab a couple bottles of tabasco sauce!

Got any questions? Ask away! I&rsquom happy to help. If you enjoy this recipe, I hope you&rsquoll leave a comment with some STARS. Also, please share it on social media. Don&rsquot forget to tag us at #ChiliPepperMadness. I&rsquoll be sure to share! Thanks! &mdash Mike H.


Watch the video: How the Tabasco Factory Makes 700,000 Bottles of Hot Sauce Per Day Dan Does (December 2021).