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Kevinís Barbecue Sauce
1 cup brown sugar
½ cup butter
1 cup zesty ketchup
1 small bottle of Heinz 57 Sauce
1 cup of chopped onions
1 clove of garlic
¼ cup vinegar
1tbsp dry mustard
Red pepper to taste
Heat butter and sugar until bubbly, stirring often. Add vinegar and incorporate. Add all other ingredients and cook on low heat until thick. Add more garlic and red pepper according to your taste.
Use this sauce to baste on Kevin's shish-kabobs. He uses cut up ribeye, chicken, pork and cajun smoked sausage with bell peppers, mushrooms, onions, cherry tomatoes and whatever else he might find to put on a skewer. He seasons the meats with salt, pepper and cayenne, then tosses the whole mixture with 2 tablespoons olive oil. (If you're using bamboo skewers, remember to soak them in water before grilling.)
Don't forget to try his seafood kabobs: Halve and clean the seeds out of jalapeno pepper. Place a (seasoned) shrimp or shucked oyster in the pepper and wrap with a piece of rendered bacon. Grill and baste with bbq sauce.
The grill should be well oiled and heated to medium (350 or so). Grill until chicken and pork are no longer pink. The shrimp and oysters take less time. Remove when shrimp are pink and oysters are just firm.
Recipes by Kevin Boudreaux, KTB Properties