INTRODUCTION Throughout 2011, Solo Cup Company observed its 75th anniversary year culminating in a classic meal occasion that celebrated our products and our people – The Big Solo BBQ. We set the table with The Solo All-American BBQ Recipe Contest in which 7,000 Solo employees in the United States and Canada were invited to submit their original BBQ sauce recipes for the chance to have their culinary talents featured at The Big Solo BBQ events across North America. We want to share the best of the best of our co-workers’ creations with our employees, customers and friends everywhere. We hope that you enjoy this cookbook and that you find a recipe that enhances your BBQ, whether you like it sweet, vinegary, spicy or smoky! We hope that, as Solo products do, these recipes will enrich your meal occasions and simplify your life. We owe many thanks to nationally recognized Chef Chuck Pine of Chuck’s Southern Comforts Café in Burbank, Illinois, who made, tested and tasted each of the entries and pared them down to five deserving finalists. His palate and penchant for BBQ were key ingredients in making our contest meaningful and exciting for Solo employees. So try them all, pick your favorite and enjoy a good BBQ with family, friends and Solo! www.facebook.com/solocup www.solopromotion.com www.solocup.com © 2011 Solo Cup Operating Corporation. All rights reserved. Foreword by Chef Chuck Pine, Chuck’s Southern Comforts Café BBQ sauce is a very regional experience. Should it be sweet or tangy with cider vinegar? Should it have ketchup or not? Which one is the best? I say they all are great and there is no need to bicker over what state or region makes the best BBQ. I LOVE IT ALL! I have taken a road trip which included 13 states and 27 BBQ joints in 10 days and I can tell you, it is as different from state to state as Italian is to Chinese food. • • • • • • • In North Carolina, they serve a vinegar based sauce which is just cider vinegar and a few spices. In some parts of the state they add a little ketchup. During the trip, my favorite place was Lexington #1 BBQ in Lexington, North Carolina. They use no ketchup and the sauce is thin as water but with a great ability to cut the grease of slow cooked pork. I grew up in Chicago where the sauce is thick and sweet and I can’t get enough of it. Our city has a unique BBQ fried chicken served on a bed of fries and topped with either hot or mild BBQ sauce, served with two slices of white bread to sop up the sauce. South Carolina is the home of sweet mustard based sauce with a distinctive yellow mustard color, spicy but with that mustard tang. Alabama offers up a white mayo based sauce I think is served best on chicken but is used on pork also. In Memphis, Arkansas, and the Midwest, we like our sweet sauces. In Texas, the sauce has a lot more vinegar, maybe a little tomato and a pinch of sugar but with more spices and a little more chile based (like dried ancho, passila and New Mexico Chiles). Another distinct state is Kentucky where they eat a lot of mutton (full grown sheep). They like to serve it with a vinegar and Worcestershire-style sauce called black dip. Try some mutton if you go through Kentucky. It is really some good, full flavored stuff. After ten days on the road and many pant buttons loosened, I can say that North America has some great BBQ variety to offer and if you ever feel the urge to go on a 10-day BBQ tour, you will have an amazing look at the heart of the U.S. Just don’t try to convince anyone that your favorite is better than theirs. It’s like talking politics or religion — everyone has a different opinion. Entries in The Solo All-American BBQ Recipe Contest came from Canada, Georgia, Illinois and many places in between. A big Thank You to Solo Cup for the chance to look again at the differences. Chuck Pine July 2011 www.chuckscafe.com www.facebook.com/pages/Chucks-Southern-Comforts-Cafe © 2011 Solo Cup Operating Corporation. All rights reserved. TABLE OF CONTENTS 1. Rodney’s Fit-to-Eat BBQ Sauce 2. Terry’s Good-on-Anything BBQ Sauce 3. Jewell’s Texas Style BBQ Sauce 4. Frances’ Cranberry BBQ Sauce 5. Mark’s Western Barbecue Sauce 6. Bart’s Baby-back BBQ Sauce 7. Cherie’s Zinger Sauce 8. Dan’s Emergency BBQ Sauce 9. Donna’s Sweet & Spicy Sauce 10. Frances’ #1 BBQ Sauce 11. Janice’s Some-Like-It-Hot, Some-Do-Not Sauce 12. Jared’s Grub Sauce 13. Kevin’s Kickin’ Sauce 14. Ella’s Stella Sauce 15. Latino BBQ Sauce 16. Whisky BBQ Sauce 17. Tammy’s Tasty BBQ Sauce 18. Enjoy-the-Smoke BBQ Sauce © 2011 Solo Cup Operating Corporation. All rights reserved. Rodney’s Fit-to-Eat BBQ Sauce Ingredients: 3 cups 1/2 cup 1 cup 1 Tbsp 1/4 tsp 1/4 tsp 1/4 tsp 1/2 tsp 1/2 Tbsp 1/2 cup 1/2 cup 1/8 cup 1/2 cup 1/8 cup 1/8 cup Heinz ketchup French’s mustard Dixie Crystal Dark brown sugar chili powder ginger powder onion powder red pepper ground black pepper lemon pepper raw cane sugar bottled water balsamic vinegar clover honey Karo corn syrup molasses Preparation Instructions: Mix ingredients in sauce pan on medium low heat and stir constantly while you bring to a boil. Allow to cool, then place in container and place into refrigerator for two days. Serving Suggestion: Pulled pork, pork ribs, chicken and anything that needs a little flavor. Rodney Ellington Solo Location: Thomaston, GA 4 © 2011 Solo Cup Operating Corporation. All rights reserved. Terry’s Good-on-Anything BBQ Sauce Ingredients: 2 cups 1/2 cup 1/2 cup 1/2 cup 4 tsp 2 tsp 1/2 tsp 2 Tbsp ketchup Worcestershire sauce apple cider vinegar brown sugar salt celery salt hickory smoke (optional) minced onion Preparation Instructions: Mix all ingredients together – let sit for 1 hour. Apply to your taste. Serving Suggestion: Good on anything. Terry McIntyre Solo Location: Urbana, IL 5 © 2011 Solo Cup Operating Corporation. All rights reserved. Jewell’s Texas Style BBQ Sauce Ingredients: 1/2 cup 1/2 tsp 4 Tbsp 1 cup 1 cup 1 cup 4 Tbsp 2 Tbsp 2 2 tsp 2 tsp 1 tsp 1/2 tsp 1/4 tsp chopped onion garlic powder butter catsup vinegar water sugar Worcestershire sauce bay leaves dry mustard chili powder salt black pepper red pepper Preparation Instructions: In sauce pan over medium heat, cook onion and garlic in butter until tender about 5 minutes, stirring occasionally. Add catsup, vinegar, water, sugar, Worcestershire sauce, bay leaf, mustard, chili powder, salt, black and red pepper. Bring to a boil, reduce heat and simmer 15 to 20 minutes, stirring occasionally until sauce thickens and flavors blend. Serving Suggestion: Best with pork or chicken! Lisa S. Phillips Solo Location: Conyers and Social Circle, GA 6 © 2011 Solo Cup Operating Corporation. All rights reserved. Frances’ Cranberry BBQ Sauce Ingredients: 1 cup 1 Tbsp 1 16 oz. 1/3 cup 1 Tbsp 1 tsp 1/4 tsp (about 1 large) chopped onion vegetable oil can whole cranberry sauce bottled chili sauce cider vinegar Worcestershire sauce freshly ground black pepper Preparation Instructions: In medium saucepan, cook onion and vegetable oil over medium heat for 5 minutes. Add remaining ingredients. Bring to boil. Reduce heat and simmer uncovered for 5 minutes or until thickened. Stir occasionally. Serving Suggestion: Apply to chicken or pork for last 20 minutes of cooking or serve on the side as a dipping sauce. Frances Gary Solo Location: Lake Forest, IL 7 © 2011 Solo Cup Operating Corporation. All rights reserved. Mark’s Western Barbecue Sauce Ingredients: 1 cup 1 cup 1/4 cup 1 Tbsp 1 small 1 small 2 Tbsp 2 Tbsp 1 tsp 1/2 tsp 1/2 Tbsp catsup water cider vinegar Worcestershire sauce onion, minced garlic clove, minced brown sugar molasses dry mustard chili powder smoke seasoning (optional) Preparation Instructions: Combine all ingredients and simmer for 20 minutes. Serving Suggestion: I use this barbecue sauce cold and let guests put it on hot dogs, sausages, hamburgers, chicken and steak. It also is great as a dipping sauce for fondues. It has a sweet taste to it so it is a great alternative to other more traditional hot sauces. Mark Emerson Solo Location: Toronto, Canada 8 © 2011 Solo Cup Operating Corporation. All rights reserved. Bart’s Baby-Back BBQ Sauce Ingredients: 2 cups 1 cup 1/2 cup 1 1/2 cups 3/4 cup 2 Tbsp 2 Tbsp 2 Tbsp 1/2 tsp 1 tsp 1 tsp 1 tsp 1 tsp 3/4 tsp 1 Few dashes ketchup mustard fresh lemon juice water apple cider vinegar Worcestershire brown sugar honey cayenne pepper cumin onion powder garlic powder salt black pepper dried bayleaf of hot sauce Preparation Instructions: Combine all ingredients in a medium saucepan. Simmer for 30-45 minutes stirring occasionally throughout. Sauce should be thin, but not watery. Sauce gets better the longer it sits. Serving Suggestion: Great for serving on grilled hamburgers, pulled BBQ and brisket. Also, great on a baked potato! Bart Patrick Solo Location: Field Sales, Atlanta, GA 9 © 2011 Solo Cup Operating Corporation. All rights reserved. Cherie’s Zinger Sauce Ingredients: 1 1/2 cup 2 cloves 1 14 oz. 10.75 oz. 3/4 cup 2/3 cup 2 Tbsp 1 Tbsp 2 Tbsp 2 Tbsp 2 tsp 2 tsp 1/2 tsp 1/2 tsp 2 Tbsp 2 tsp 2 Tbsp 2 Tbsp chopped onion garlic minced can stewed tomatoes can tomato puree orange juice apple cider vinegar spicy brown mustard sugar brown sugar molasses salt liquid smoke hot smoked paprika black pepper cocoa powder chili pepper paste honey scallion oil or olive oil Preparation Instructions: Sauté onions in 2 tablespoons scallion oil or olive oil till translucent, and add minced garlic. Sauté 2 minutes more. Add remaining ingredients and cook down to desired consistency. Serving Suggestion: Pulled pork, baby back ribs, brisket. Also good to add to baked beans to add an extra zing! Cherie Twombly Solo Location: Lake Forest, IL 10 © 2011 Solo Cup Operating Corporation. All rights reserved. Dan’s Emergency BBQ Sauce Ingredients: 8 oz. 1 oz. 1 Tbsp 1/2 oz. 1 tsp 3 oz. tomato ketchup vinegar brown sugar olive oil Worcestershire sauce (substitute: Soy) maple syrup Preparation Instructions: Add all ingredients into an old bottle and shake, let it sit while the meat heats up. Makes enough sauce for two full racks of ribs or 6 large chicken breasts. Double all ingredients for a larger batch. (Use a bigger bottle.) Serving Suggestion: The back story is, one weekend while the gang was up at my buddy’s cottage, we put the ribs on the BBQ to find there was no BBQ sauce! At this point, no one was planning on going (or able to go) into town. I went to the kitchen and improvised, and Dan’s Emergency BBQ sauce was first used! The sauce is best used while slow cooking. If you boil the ribs first, add a few ounces of sauce to the water. Otherwise, apply with a brush and turn frequently, layering more sauce until it’s all gone. Dan Terryberry Solo Location: Toronto, Canada 11 © 2011 Solo Cup Operating Corporation. All rights reserved. Donna’s Sweet & Spicy Sauce Ingredients: 16 cups 2 medium 8 medium 3 stalks 3 cups 3 Tbsp 2 whole 2 tsp 1 tsp 1 tsp ripe tomatoes and the juice (skinned, seeds removed, and chopped) onions, chopped red bell peppers, chopped celery, chopped packed brown sugar salt Habanero peppers, chopped ground cinnamon ground ginger ground cloves Preparation Instructions: Put all ingredients in a large pot. Cook on medium/high heat until it comes to a boil, stirring constantly. Once it comes to a boil, reduce the heat to medium low and continue to stir for about 4-5 hours or until it thickens. Make sure you stir often so it doesn’t stick to the bottom. Serving Suggestion: Chicken, beef, pork and even shrimp. This is great on just about anything. Spicy, hot and sweet. Donna Werdebaugh Solo Location: Owings Mills, MD 12 © 2011 Solo Cup Operating Corporation. All rights reserved. Frances’ #1 BBQ Sauce Ingredients: 3/4 cup 1/4 cup 1/4 cup 1/3 cup 1 Tbsp 1 Tbsp 4 tsp 6 drops ketchup water vinegar brown sugar dry mustard chili powder Worcestershire sauce hot sauce (Cholula is the best!) Preparation Instructions: Bring all ingredients to a rolling boil over low heat in a sauce pan. Serving Suggestion: Best on grilled chicken or pulled pork in the slow-cooker. Frances Gary Solo Location: Lake Forest, IL 13 © 2011 Solo Cup Operating Corporation. All rights reserved. Janice’s Some-Like-It-Hot, Some-Do-Not Sauce Ingredients: 1 cup catsup 1/2 cup water 1/4 cup vinegar 1 to 2 Tbsp sugar 1 Tbsp Worcestershire sauce 1/4 tsp salt Several dashes bottled hot pepper sauce (Add to taste because some like it hot, some do not!) Preparation Instructions: In a saucepan, combine catsup, water, vinegar, sugar, Worcestershire sauce, salt and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or to desired consistency. Serving Suggestion: Brush on beef, pork or poultry during last 10 to 15 minutes of grilling or roasting. Janice Waldrop Solo Location: Conyers, GA 14 © 2011 Solo Cup Operating Corporation. All rights reserved. Jared’s Grub Sauce Ingredients: 1/4 cup 1 cup 1/4 cup 1/4 cup 1/4 cup 1/2 tsp 1/2 tsp 1 tsp 1 tsp 2 tsp 1 Tbsp 1 Tbsp 1 Tbsp peanut butter ketchup water honey mango & lemon juice (combined) brown sugar dry mustard cayenne pepper white pepper Worcestershire sauce salt granulated onion & garlic (combined) olive oil Preparation Instructions: Heat peanut butter, honey, Worcestershire sauce, granulated onion and garlic in sauce pan. Heat 1 minute. Add remaining ingredients and reduce heat. Simmer for 5 minutes or until thick. Serving Suggestion: Put on ribs and grub, grub, grub! Jared Craft Solo Location: Lake Forest, IL 15 © 2011 Solo Cup Operating Corporation. All rights reserved. Kevin’s Kickin’ BBQ Sauce Ingredients: 24 oz. 1/2 gallon 12 oz. 5 oz. 2 oz. 1 cup 3/4 cup ketchup (Hunts) apple cider vinegar real lemon Worcestershire hot sauce (Tabasco) sugar salt Preparation Instructions: Mix all ingredients in a glass or plastic gallon container, top with water to fill. Marinade ribs or chops in sauce for 4-8 hours, use sauce for basting during cooking. Works best using indirect heat with hickory wood chips but can be used over direct heat also. Serving Suggestion: Best with baby back ribs or pork chops, but pairs well with any pork or chicken cut. Kevin Jones Solo Location: Conyers, GA 16 © 2011 Solo Cup Operating Corporation. All rights reserved. Ella’s Stella Sauce Ingredients: 1 large 1 Tbsp 28 oz. 28 oz. 1/4 cup 2 Tbsp 1 Tbsp 1 Tbsp 1 Tbsp 1 Tbsp 2 Tbsp 1/4 cup 1/4 cup 1/4 cup 1/2 cup Dashes of: dill, white onion (chopped) crushed garlic can tomato sauce can crushed tomatoes red wine vinegar brown sugar seasoned salt black pepper paprika chili powder honey orange juice lemon juice yellow mustard olive oil basil, cayenne, rosemary, thyme Preparation Instructions: Sauté onions in saucepan with the olive oil until golden brown. Add garlic. Mix the rest of the ingredients, then add the sautéed onions. Keep sauce on low heat for 3 hours, stir every fifteen minutes. Serving Suggestion: On chicken or London broil. Matilda Swartz Solo Location: Lake Forest, IL 17 © 2011 Solo Cup Operating Corporation. All rights reserved. Latino BBQ Sauce Ingredients: 1 cup 1/4 cup 2 Tbsp 2 Tbsp 2 Tbsp 1/2 tsp 2 tsp 1 tsp 1/2 tsp 1/2 tsp 1/4 tsp ketchup sofrito (Goya makes a great prepackaged one) lime juice brown sugar apple cider vinegar aji amarillo (yellow pepper) paste garlic powder onion powder cumin black pepper turmeric Preparation Instructions: Mix all ingredients in saucepan until hot. Let sit in fridge overnight for best flavor. Serving Suggestion: Try it for pulled pork or shredded beef for sandwiches topped with pineapple slices. Wonderful on chicken served with beans. Solo Location: Owings Mills, MD 18 © 2011 Solo Cup Operating Corporation. All rights reserved. Whisky BBQ Sauce Ingredients: 1⁄8 cup 1 1/2 tsp ground black pepper 1⁄16 cup 1/3 tsp hot pepper 3/4 cup 1/2 cup packed brown sugar 5 cloves 1/2 cup distilled white vinegar 1 cup 1 Tbsp yellow mustard seeds 1 (28 oz.) (purée) 1 Tbsp kosher salt 2 tsp 1 tsp whole cloves 1/4 inch 1/2 tsp curry powder 1 1 cardamom pods, (purée) 1/2 cup 1 chiles de árbol, chopped 2/3 cup 1 yellow onion, chopped 1/2 inch piece ginger, 1 cup peeled and puréed 1 tsp 1/8 cup white sugar 3/4 cup 1⁄8 cup molasses OPTIONAL ONLY: add 2 Tbsp liquid smoke flavouring soy sauce tamarind concentrate dehydrated onion (purée) garlic (purée) cooked bacon (purée) can whole tomatoes in purée olive oil stick cinnamon anchovy, (purée) tomato paste packed dark brown sugar cider vinegar salt Scotch Whisky Preparation Instructions: Bring to boil and then simmer for 15 minutes. Serving Suggestion: This makes 5 cups of sauce. If cooking chicken, marinate for 12 hours. Solo Location: Toronto, Canada 19 © 2011 Solo Cup Operating Corporation. All rights reserved. Tammy’s Tasty BBQ Sauce Ingredients: 3 cups 2 Tbsp 3 Tbsp 4 Tbsp 3 Tbsp 2 tsp 2 tsp 2 tsp 2 tsp ketchup mustard honey white rice vinegar brown sugar curry powder black pepper paprika chili powder Preparation Instructions: Mix wet ingredients first then add dry ingredients. Sometimes if the brown sugar needs more liquid, I will add another tablespoon vinegar. Serving Suggestion: Basically anything will go — I usually do baby back ribs or chicken. Tammy R. Stewart Solo Location: Twin Falls, ID 20 © 2011 Solo Cup Operating Corporation. All rights reserved. Enjoy-the-Smoke BBQ Sauce Ingredients: Pinch 1/4 cup 1/4 cup 1/4 cup 1/4 cup 1/4 cup of salt and pepper brown sugar paprika Montreal spice Smokin Stampeder Spice Cajun, blacken seasoning Mix all together in large plastic bag. Preparation Instructions: Baby Back Ribs or chicken (cut up ribs.) Place in large plastic bag with ingredients, shake well together. Place in fridge overnight, 14 to 16 hours, longer the better. Preheat BBQ to 250° Wood chips: hickory, apple, oak, cedar, or what is available. Place all together in tin foil, poke holes in tin foil, place on heated part of BBQ. On other side of BBQ no heat. Leave for 2.5 hours, check once in awhile. Place ribs or chicken on no heated side. Enjoy. Serving Suggestion: Red wine, large chilled mug 1 large Churchill (Cuban cigar) Sit on deck and enjoy the smoke of the BBQ. Cheers. Solo Location: Toronto, Canada 21 © 2011 Solo Cup Operating Corporation. All rights reserved. Celebrating 75 Years This cookbook is also available online at our website: www.solocup.com.
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