A place to get your favorite bbq sauces and to follow Harris BBQ Sauce on the road to opening their first smoke house in Sonoma county.
Sweet Heat BBQ Sauce
The original recipe created in 2007 in my kitchen. After two long years of trying to perfect the sauce it has reached that perfection. The sauce gives you a sweet beginning that you will savor followed slowly by a peppery heat in the back of your throat that addicts you right away to this sauce. Great on chicken, ribs or any other type of pork. Also great to pour onto a burger with some peper jack cheese. Sweet Heat won 2nd place in the 2009 annual Sonoma Ox Roasts Sauce Your Ox Competition and it won first place in 2010. Visit us at harrisbbqsauce.com for more information on our sauce and ordering information.
That's right everyone, Harris BBQ Sauce has been taken on at the Hopmonk Tavern in Sebastapol CA! We are on the menu and being used on the pulled pork sandwiches. So take a trip into Sebastapol and stop by and try it out. Come September they will be opening up a new restaurant in Sonoma CA and we may be taken on there as well.
Other news about Harris BBQ Sauce. We have now filed a DBA and Harris BBQ Sauce is a working company name. Our sellers permit is filed as well and we can sell sauce to the public. Our business license is being filed and will be final come July 1st 2010. The company is starting to take off so hold on to your seats!!!!!!
We have our new company logo. Let us know what you think. Also, there is a website in construction and you will be able to soon enough buy Harris BBQ Sauce and Dry Rubs.
So this is my own take on the classic red chili sauce recipe. I love heat in food but with my red chili sauce I enjoy it better when it has a little sweetness to it. So you will find that there are a few extra ingredients in my recipe but you should enjoy this quite well.
Ingredients 3 dried Ancho Chili Peppers 3 garlic cloves chopped 1tsp black pepper corns crushed salt to taste 4Tbls Sugar 4Tbls red wine(yes, red wine...trust me.) 2Tbls olive oil
First thing you are going to want to do is make a slit down the side of the Ancho chili pepper. If you have sensitive skin to peppers make sure to wear some kind of protective gloves. If not, just make sure to wash your hands very well before touching your face, or for men before using the restroom. Anyway, make a slit down the side and carefully remove the stem and the seeds from inside the pepper. You can save the seeds in case you would like some added heat later but for now put them aside.
Next, after removing the seeds and the stems heat a skillet on medium heat. Add the chili peppers too the skillet. Don't walk away from this as this is a fast step. We don't want to burn the chili's and it really doesn't take much to burn them. Heat the chili's on one side pressing them down into the skillet. Flip them over after a few seconds and do the same to the other side. This is releasing some of that extra flavor from the chili's. Remove from the skillet.
Now you are going to add the chili's to a small sauce pan and add water. Fill with water until the water just covers the chili's. Bring to a boil on high heat and once boiling remove from heat. Allow to stand for about 10 minutes or so or until they start to become nice and soft and plump.
Remove the chili's from the water saving the water. Add the chili's too a blender along with the garlic, crushed pepper corns, and salt. Add 1 1/2 cups of the water from the sauce pan. Put on your lid and let it blend for about a minute until it is a smooth puree. Now add your sugar and red wine. The red wine is going to add a great flavor to the sauce. It also takes away from some of the bitterness of the peppers water. Put the lid back on and start blending again. Now while the blender is going add your olive oil. Taste for flavor and if you need any more salt add it now.
Strain the sauce through a civ to keep any of the pulp out of the sauce. You can put the sauce in anything really to hold it. I put mine in a squeeze bottle so I can easily apply it to any of my dishes. I like to use this sauce on just about anything.
Dan's BBQ'd Smoked Baby Back Ribs with Sweet Heat BBQ Sauce
This recipe works best with my pork dry rub and my Sweet Heat BBQ Sauce but if you can't have that you can use whatever you can get.
Ingredients 2 racks of baby back pork loin ribs generous amount of my pork dry rub 1/2 cup Sweet Heat BBQ Sauce 1 dark beer (Guinness works great)
For the grill charcoal briquettes hickory, oak, or apple wood smoker chips (or any other soft wood) Aluminum tray Aluminum foil (heavy duty)
Grilling instructions Start out with the dry rub. Apply the dry rub to the ribs generously and on both sides. Rub it all over, you don't want to apply to little but also don't want too much. You should be able to still see the pink of the ribs underneath the rub. It's best if you have the time to wrap the ribs up in some plastic wrap and store away in the fridge for at least 2 hours. This will give you the maximum flavor and allow for a better bark on the rib after grilling. This gives the rub a chance to extract some of the juices to the surface of the ribs to give that nice bark effect on the rib. If you are in a rush though and don't have two hours to spare not to worry. Just go ahead and get ready to start grilling, they will still taste great and still have a nice bark on them.
Next thing to do is get the charcoal ready. Please don't use starter fluid on the charcoal! Get a chimney! No one wants to to taste lighter fluid on their food and that is just what this stuff does. The vapors from it are still burning off throughout the cooking process. So go out and spend the few bucks on a chimney, it takes a little longer for the charcoal to be ready but it is well worth it. While the charcoal is starting up get your wood chips soaking. You are going to want about 3 cups of chips. This should give them plenty of time to soak well enough to not go up in flames when put on the charcoal. Once the charcoal is gray and ready pour it into a nice pile on one side of the grill. You want to leave the other side empty as this is where you will place the aluminum tray. Now put your tray in that empty area and add too the tray about an inch or so of water. This will allow the ribs to hold in some moisture. Don't go throwing those ribs on yet! We need that grill at about 250 degrees. Right now it is way too hot so unless you want nice burnt out ribs just hold off a few more minutes. You will want to keep the grill at 250 degrees throughout cooking. This gives the ribs a nice slow cook that gives them the best chance to be moist and tender. Once at 250 degrees add the wood chips on top of the charcoal and put down the ribs meat side up. You will be putting one on each side, one over the fire and the other over the tray. Cover the grill and let it be. Don't keep opening up and looking as you will just loose the heat. Don't worry, the ribs won't burn.
After about an hour go out and trade places with the ribs. Put the one that is over the fire over the tray and vise versa. It is also time for more wood chips. Place the rest of your wood chips on the charcoal. Cover the grill back up and let it be. After another hour it will be time for the boat trays. You will need your aluminum foil now. Make them long enough to fit the ribs and make sure the sides are high enough so the beer and juices stay in the boat. Once made place in the bbq and put the ribs in each one. Pour an equal amount of beer into each boat cover again and let it be.
After about another hour it's time for sauce. Ditch the boats at this time and flip the ribs meat side down. Slather on that Sweet Heat BBQ Sauce on the bone side. Cover up again and leave alone for about 15 minutes. After 15 minutes flip the ribs over meat side up and slather more sauce on them. Cover again for another 15 minutes. Before removing put more sauce on the ribs. Let them sit for a good 10-15 minutes before cutting into them. This will give the juices time to set into the meat.
If cooked correctly the ribs should have a nice bark on the outside and there should be a nice pink smoke ring on the inside. The meat shouldn't just fall right off the bone. It is a misconception that a perfectly cooked rib just falls off the bone. It should be tender and should come off the bone easily but not just fall off the bone. If the meat is falling off the bone it usually means that the ribs have been boiled or steamed (yuck!). The pink ring also is a good thing. Don't think that the ribs aren't cooked all the way. The pink ring is from the smoke and is the sign of a greatly grilled rib. If you have that ring you have done something right.
If all is done correctly then your friends will be thanking the bbq Gods for blessing you with the gift of bbq. Don't be surprised if your neighborhood shows up at your door from the heavenly smell throughout the neighborhood air. ENJOY!
Leave me a comment and let me know what you think on this recipe. There will be more recipe's to come so check back often.
Harris BBQ Sauce was created to provide people with real bbq sauce for bbq enthusiasts like myself. I started making bbq sauce about two years ago. I started noticing that the store bought stuff just didn't cut it for me. Sure it got the job done but I just felt like there was something missing from it all...love. I know, there are people out there that will read this and think, "Love? What kind of sissy bbq guy is this?" But I tell you this, when you eat bbq that has been made with love you eat bbq that is the best ever. I put love in my bbq sauce with every batch. Love and passion for what I do make my sauce the best.
I have many different flavors of sauce out there to fit everyone's taste buds. My award winning sauce is my 'Sweet Heat' sauce. It took second place in the 2009 annual Sonoma Ox Roast's Sauce Your Ox Competition and first place in 2010. It has a great sweet taste to get your taste buds started and a kick that you will feel in the back of your throat that will make your taste buds want more.
Other sauces that I carry are: 'Tropical Paradise'* 'It's the Plum Way'* "Mango Dreams'* 'Orange Passion' *indicates available when fruit in season.
All of my sauces have a perfect consistancy and will hold to your food like glue when cooking. They are not watered down or souped up with vinegar. They are all tomato based sauces like most West Coast bbq sauces are.
If you love bbq and are tired of the same old boring sauces that you get in the stores than I may have just what you need to get your friends at your next bbq bowing down to you and calling you then bbq God. You will be the hit of your next block party and everyone will be coming back to you for more.
I also do dry rubs for poultry, chicken, beef, and pork. My dry rubs are a great companion to any of the sauces that I make. They give your meat that extra bit of flavor and they give your ribs and beef that great bark that all good bbq and smoked meat has. Make sure to get a batch of dry rub along with your sauce.
Creator of Harris BBQ Sauce. Raised in Sonoma County his entire life he is happy to call it home. He's been cooking all of his life as well. Learning cooking techniques in the kitchen at an early age taught by his father, a gourmet chef. Dan has a passion in the kitchen that he is proud to share. BBQ has always been his favorite thing in the culinary world and he has worked hard for years to perfect the art of BBQ. His sauces are unique in themselves and his dry rubs are out of this world. He is happy to share his great recipe's and BBQ techniques with you and you will even find some great recipe's for in the kitchen every now and then. Enjoy and don't forget to follow his blog on its way to his first smoke house that he plans to open in Sonoma, CA.
Set up charcoal in this manner for ribs. You will want your charcoal on one side with your aluminum tray on the other with about an inch of water in the bottom of the tray.
