Hooters Chicken Wing Hot Sauce
Notes:
Hooters is known for their delicous Hot Wings. You can enjoy these at home.
Ingredients:
3 Sticks Butter (softened)
1/2 C. + 2 Tbs. Tobasco Sauce
3 Tbs. Brown Sugar
3/4 tsp. Paprika
3/4 tsp. Salt
1 Tbs. Balsamic Vinegar
3/8 tsp. Cayenne Pepper
2 Tbs. Chili Sauce
Preparation:
Mix all ingredients together. This will store well in the refrigerator for up to 2 weeks.
Hooters Special Dipping Sauce for Wings
Notes:
This is a copy of their sauce that you can find at the table in bottles. You may wish to use this on other things.
Ingredients:
8 oz Tobasco Sauce
3 Tbsp. brown sugar
2 Tbsp. ketchup
Preparation:
Mix all three ingredients together in a small sauce pan. Simmer over medium low heat for 10 minutes, stir frequently. When sauce has simmered and completely blended pour in a small serving bowl and let cool before serving.
Jack Daniel’s Spectacular Sauce
Ingredients
1/2 clove garlic
2 tb butter
2 tb all-purpose flour
1 c beef broth
1 tb resh parsley; chopped
2 c fresh mushrooms; sliced
2 green onions; chopped
1 tb butter
1/4 c jack daniel's whiskey
Instructions
Rub saucepan with garlic; discard garlic. Melt 2 TBS butter; stir in
flour. Slowly add broth, stirring constantly. Add parsley; cook until
thickened; set aside. Saute mushrooms and onion in butter until
tender. Add whiskey and thickened broth. Simmer several minutes over
low heat. Serve over grilled or broiled chicken. Makes 2-1/2 cups.
JACK MILLER’S CAJUN MARINADE
Ingredients:
8 oz. Jack Miller’s Cajun Cocktail Sauce
8 oz. Either apple juice or orange juice
1 teaspoon Cajun Chef Louisiana Hot Sauce
1 tablespoon worcestershire sauce
Steps:
Mix all ingredients together and marinade your favorite meat(s) overnight.
JALAPENO PLUM SAUCE
The perfectly unusual blend of fruit, pepper, curry and soy will keep your quests talking about this sauce forever. The perfect glaze for any white meat and a most delightful dipping sauce for spring rolls
Ingredients:
2 1/2 tablespoons soybean oil
1/3 cup red onions, small dice
1 1/2 tablespoons garlic, minced
1 1/2 each jalapeno peppers, chopped ( seeds and ribs removed )
1 1/2 pounds purple plums, pitted and diced small
1/2 tablespoon curry powder
1/2 teaspoon allspice
1/2 cup honey
1/4 cup soy sauce
1 each orange, juiced
2 each lemons, juiced
In a heavy pot, cook red onion, garlic and jalapeno pepper in soybean oil until tender. Add the plums and stir in the curry powder and allspice. Once the spices are dispersed, add the honey, soy sauce, plums, and the fruit juices.
Cook over medium low heat for 1 hour and 15 minutes uncovered, stirring often. The consistency should be like a chunky tomato sauce. Remove from the heat and allow to cool to room temperature. Bottle and chill the sauce. This sauce can be made ahead of time and it freezes well.
Luther’s BBQ Sauce
Notes:
This is a great version of this famous Texas Treat.
Ingredients:
3 small cans tomato sauce
1/4 onion, minced fine
1/2 C. brown sugar
1 tsp. black pepper
1/2 tsp. mustard powder
1 tsp. salt
1 Tbsp. molasses
1 Tbsp. corn syrup
1/4 tsp. Cayenne pepper
1 tsp. garlic powder
2-3 tsp. liquid smoke
Preparation:
Mix all ingredients in a medium sized pot, and simmer for 1 hour
Mr. Sub Secret Sauce
Ingredients:
4 C. Soya oil
1 C. olive oil
1 1/2 C. hot pepper juice (pickled banana pepper juice)
1 tsp. oregano
1 tsp. garlic
Preparation:
shake well…and have a good sub!! 
Barbecue Sauce ( Pineapple Willie’s Jack Daniel’s )
Ingredients
1/2 lg onion, minced
4 cloves garlic, minced
3/4 c jack daniel's whiskey
2 c catsup
1/3 c vinegar
1/4 c worcestershire sauce
1/2 c brown sugar, packed
3/4 c molasses
1/2 ts black pepper
1/2 tb salt
1/4 c tomato paste
2 tb liquid smoke
1/3 ts tabasco
Instructions
Combine onion, garlic, and Jack Daniel’s Whiskey in a 3-quart
saucepan. Saute’ until onion and garlic are translucent,
approximately 10 minutes. Remove from heat and light mixture; flame
for 20 seconds. Add all remaining ingredients. Bring to a boil, then
turn down to a medium simmer. Simmer 20 minutes, stirring constantly.
Run sauce through a medium strainer to remove onion and garlic bits
if you prefer a smoother sauce. Cool and enjoy. NOTE: This sauce gets
better with age. If time permits, keep it in the refrigerator a day
or so to develop a deeper, richer taste.
Rajun Cajun BBQ Sauce
Notes:
This is very similar to what is served in the malls.
Ingredients:
1/2 C. Dark Brown Sugar plus 1 Tbsp.
1/2 C. Blended Bourbon
1/2 C. Heinz Ketchup
2 tsp. Liquid Smoke
1 clove garlic mined
1 Tbsp. minced Onion
Preparation:
In a saucepan combine brown sugar, and bourbon. Turn heat to medium and mix well. Add Ketchup and remaining . Stir until all is well blended. Heat through for about 15 - 20 minutes. You want to make sure the alcohol cooks away. You can use this as a basting sauce for BBQ, or you can spoon it over chicken breasts and pop those into a 400-degree oven covered for about 30 minutes.
Scallion and Ginger Sauce
1 large bunch scallions, roughly chopped
3 ounces fresh ginger, peeled and roughly chopped
6 thyme springs, picked
1 garlic clove, crushed
1 1/2 cups canola oil
Salt and freshly ground pepper
Put scallions, ginger, thyme, and garlic into food processor and chop fine. With the motor running slowly, add the oil. Season, to taste, with salt and pepper.
Sweet and Sour Sauce
Ingredients:
1/3 C. White Vinegar
1 C. Water
2/3 C. Sugar
dash of Salt
dash of MSG
dash of White Pepper
dash of Tobasco
Cook over medium heat, and add
Preparation:
1 Tbsp. Cornstarch combined with
2 Tbsp. Water
1/2 tsp. Worcestershire sauce
Cool unti it is bubbly and thick. Remove from stove and add 2 tablespoons Ketchup.
Zaxby’s Chicken Fingers Dipping Sauce
1/2 cup mayonnaise (the lemony the better, I use Hellman’s)
1/4 cup Heinz ketchup
1/2 teaspoon garlic powder
1/4 teaspoon worcestershire sauce
lots of black pepper (I’ve never measured it, you’ll see why…)
Mix together the mayo, ketchup and garlic powder blending well. Add worcestershire sauce and blend well. Cover surface of sauce with black pepper until just coated. Blend well. Repeat process covering surface of sauce with
black pepper and stir until blended well. Refrigerate for at least two hours prior to use to allow the flavors to mingle. Serve with chicken fingers!
Hi y’all…I realize I am a little late here, but I’m behind in checking my mail. I have a couple of marinade recipes I would like to share…
The Garlic marinade is awesome on the steaks. I did a steak w/it Father’s Day & it was good. I reheated the other half of the steak Tues eve, and it was actually better than it was Sunday! I’m not sure where I got the recipe…
The shrimp marinade was shared with me my by my Uncle. He is a (home) gourmet cook, one whole wall in his living room has bookshelves with nothing but cookbooks!
Savory Garlic Marinated Steaks *marinades overnight!!
Makes 2 servings.
1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1 pinch cayenne pepper
2 (1/2 pound) rib-eye steaks
Directions
1 In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
2 Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
3 Preheat grill for medium-high to high heat.
4 Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.
Garlic-Lemon Shrimp Marinade
Good for 1 lb shrimp
¼ c fresh dill (or 2tsp dry) 3 scallions (chopped)
2 tbs butter 3 cloves garlic, crushed
1 Tbs lemon zest ¼ tsp each salt & pepper
½ lemon juice 1 lb raw shrimp
Unfortunately, I don’t have anymore instructions after this! I think he marinaded for about 30 min, skewered shrimp, then grilled til done.
Green Onion-Soy Marinade (for poultry)
1/2 cup thinly sliced green onions
1/2 cup soy sauce
2 tbsp light brown sugar
2 tbsp dry sherry
1/2 tsp salt
1/2 tsp ground ginger
Use to marinate chicken or other poultry and for basting poultry while grilling or broiling.
Makes about 1 cup or enough marinade for one broiler-fryer.
I have recently embarked on a learning journey in which I wanted to learn about rubs and marinades that will spice up our boring BBQ’s…thank you all so very much for giving me such an amazing choice. Now I just have to decide which to choose first…
Thanks a bunch for this list of substitutions, it will defintely come in handy.
I have tried a number of different rubs/marinades over the years. While I have settled on a few that I consistently use when I have time to prepare food properly, I have found something very simple that everybody seems to like when I have to prepare food in a hurry:
Hey gang!!
I’m new to the site and live in the north Alabama area. Several good pork BBQ are nearby with a variety of sauces available.
I’m always eager for info on sauces, rubs, mops, etc. for pork and beef. Any posts with your favorite BBQ sauce recipes will be GREATLY appreciated.
Thanks and have a great life!!!
Mike:D
Hey gang!!
I’m new to the site and live in the north Alabama area. Several good pork BBQ restaurants are nearby with a variety of sauces available.
I’m always eager for info on sauces, rubs, mops, etc. for pork and beef. Any posts with your favorite BBQ sauce recipes will be GREATLY appreciated.
Thanks and have a great life!!!
Mike:D