St. Louis Barbecue Sauce

St. Louis Barbecue Sauce is thinner and has more of a tangy flavor than its Kansas City cousin. Being at the crossroads St. Louis style barbecue has many influences, so there are a number of ways of making this style sauce.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Makes about 3 1/2 cups

Ingredients:

• 2 cups ketchup
• 1/2 cup water
• 1/3 cup apple cider vinegar
• 1/3 cup brown sugar
• 2 tablespoons yellow mustard
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1/2 teaspoon cayenne

Preparation:

Combine all ingredients in a saucepan over a low heat. Stirring occasionally and simmer for 20 minutes. Sauce should be thin, but not watery. Allow to cool. Store in an airtight container and refrigerate. Sauce is better if allow to sit for a day.

man vs food s.3

Nice show you'd like

Spicy Asian Beef Salad

On this episode of Well Dunn, Jourdan shows us how to prepare Spicy Asian Beef Salad, one of her favorite Thai-inspired dishes. She also shares a very embarrassing high school story involving fish sauce.

burger recipe

smoken fish

Roast turkey crown

This recipe shows you how to cook a turkey crown to ensure moist, tender meat with minimum faff.

Ingredients

• 1 turkey breast crown (a wingless, legless turkey)
• 50g/2oz butter
• salt and pepper
• about 10 rashers streaky bacon

Preparation method

1. Preheat the oven to 220C/425F/Gas 7.
   
2. Rub the butter all over the bird and season well with salt and freshly ground black pepper. Then lay the bacon rashers over the bird, more or less covering it completely. The job of the bacon is twofold: to help keep the breast basted without you having to open (and therefore cool) the oven every ten minutes; and to buy you time, so the skin doesn't burn before the breast is cooked through.
   
3. Place the bird in a roasting tray in the centre of the oven. Cook on this high heat for 25-30 minutes until the bacon is almost burnt.
   
4. Remove the bacon from the breast of the bird and put on one side. Baste the breast of the bird with the fat and juices in the pan and return to the oven. Turn down the oven to 180C/350F/Gas 4 and continue to cook for about 12 minutes per 1kg/2¼lb, protecting the skin with buttered foil only if it seems to need it. Cook until the juices run clear when the thickest part of the breast is pierced with a skewer and the skin is brown and crispy. Cooked like this even a big bird (say 6-7kg/13½-15¾lb legless weight) shouldn't take more than 1½-2 hours in total.
   
5. Serve slices of roast turkey breast and spoonfuls of the leg meat in their rich gravy, with all the usual trimmings: roast potatoes, bread sauce, steamed sprouts, chipolatas wrapped in bacon and stuffing.
   
   by
   

   

     Hugh Fearnley-Whittingstall
   
   

How to roast a turkey

 

Ingredients

• 1 free-range turkey weighing 4kg/8lb 11oz
• salt and freshly ground black pepper
• 175g/6oz unsalted or lightly salted butter

For the bread sauce

• 450ml/15fl oz full-cream milk
• 1 small onion
• 4 cloves
• 75-100g (2½ to 3½ oz) fresh white breadcrumbs
• freshly grated nutmeg, to taste
• 40g/1½oz butter or 2 tbsp double cream
• cayenne pepper, for sprinkling

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Check that you have not left the plastic bag of giblets lurking inside the bird. Put the turkey in a large, deep roasting tin. Season generously all over with salt and pepper and massage the seasoning into the skin.
   
2. Melt the butter in a large saucepan. Fold the muslin in four and lower it into the melted butter, pushing it in so that it soaks up virtually all the butter.
   
3. Lift out the butter-soaked muslin and lay it over the turkey, making sure that it completely covers the breast and upper thighs.
   
4. Pour about 300ml/½ pint water into the roasting tin and slide it into the oven. Cook for approximately 3 hours 20 minutes, basting the bird approximately every 30 minutes with the pan juices.
   
5. Test that the turkey is properly cooked in just the same way as you would a chicken. Pierce the thickest part of the thigh with a skewer. If the juices run clear then the turkey is done. If they are pink, slide it straight back into the oven for a further 15 minutes before testing again and continue to do this until they do run clear.
   
6. Once it's done, transfer the turkey to a large serving dish, discard the muslin and leave in a warm place to rest for at least half an hour. Cover with foil to stop the meat going cold.
   
7. While the turkey is cooking, make the bread sauce. Pour the milk into a heavy-based saucepan. Stick the four cloves into the onion, add to the milk and bring very, very slowly up to the boil, so that the milk has plenty of time to absorb the flavours of the onion and the cloves.
   
8. Remove the onion and cloves and stir enough breadcrumbs into the milk to give a thick sauce. Season to taste with nutmeg and salt. Stir in the butter or cream, adjust the seasoning, then spoon into a warm serving bowl, sprinkle with a little cayenne pepper and place on the table. If making in advance, leave to cool, then cover with cling film and store in the fridge for up to three days. Reheat thoroughly before serving. Sprinkle with the cayenne pepper just before serving.