Full bodied and feisty: Syracuse-based Dinosaur Bar-B-Que launches first new sauces in 15 years - syracuse.com

One is made with red chilis and sour cherries and is dubbed “full bodied” and “bold and beautiful.” The other mixes mustard, honey and peppers and is tagged “feisty” and “comfortably numbing.”

They are the latest jarred sauces produced by Syracuse-based Dinosaur Bar-B-Que and its founder, John Stage. Red Chili Cherry Sour and Hot Honey Gold are the first new sauces introduced by the Dinosaur in at least 15 years, Stage said.

“It’s something good that came from the pandemic, I guess,” he said. “I was feeling kind of creative, you know, and we haven’t had a new sauce in a while.”

Stage spent much of the Covid-19 period concocting the two sauces in the fairly spacious kitchen of his Harlem apartment, where he lives when not in Syracuse. He was able to make a gallon, then 10 gallons and even a bit more in his kitchen, experimenting each time.

Then he moved the operation to Private Label Foods, a co-packer in Rochester that produces Dinosaur’s sauces using Stage’s recipes. There Stage supervised the making of batches up to 800 gallons at a time.

“When you get to 400 or 800 (gallons), it’s a beast,” Stage said. “You have to pay a lot of attention, so it doesn’t become something different as it gets bigger.”

The Red Chili Sour Cherry and the Hot Honey Gold join three other sauces in the Dinosaur’s current lineup. The are the original Sensuous Slathering Sauce, first introduced when the Syracuse barbecue restaurant made its debut in 1988 and jarred a few years later. There’s also another oldie, the Wango Tango Habanero Hot sauce, which was the second to debut, and the Roasted Garlic Honey sauce.

Other sauces have come and gone over the years. The Dinosaur also produces a line of hot pepper sauces and spice rubs, including the Cajun Foreplay.

For the new sauces, Stage drew inspiration from such flavors as as birria tacos (for the Red Chili) and Sichuan Chinese cooking (for the Hot Honey Gold).

“Those are things I’ve really been into lately,” Stage said.

The Red Chili Sour Cherry sauce started off highlighted by flavors of bourbon and cherry, before Stage dropped the bourbon and focused more on the chili peppers, including chipotle, ancho and guajillo.

“The bourbon was interfering with the other flavors too much,” he said. “We worked on the chilis to get it just right.”

Stage recommends it for use in tacos, grilled meats and seafood.

The Hot Honey Gold follows up on a discontinued Dinosaur mustard sauce. It mixes peppers found in Sichuan cooking and serrano peppers from Latin American cuisines. Those are joined with the mustard and honey.

“It all works together,” Stage said. “I was trying to describe it, and all I could think of was ‘feisty.’ ”

This sauce can be used on chicken, pork, sausage or even veggies, Stage says.

Both are best used primarily as finishing sauces (after cooking), but Stage says they can be used as a glaze during grilling — but no more than 20 to 30 minutes on the heat.

The sauces are all available at the restaurant locations and on the Dinosaur’s online shop.

Stage and his buddy Mike Rotella started the Dinosaur as a mobile cooking operation for biker events in the mid-1980s. They opened the Syracuse restaurant as a one-room joint at Willow and Franklin streets in 1988, then expanded it with a bigger bar and showroom.

The Dinosaur added locations across New York and in other states, although some have since closed. Current locations are Syracuse, Buffalo, Rochester, Troy, Harlem and Brooklyn in New York, and in Newark, N.J.

And though Stage has had different partners over the years, as of 2018 he owns more than a 50% share.

Even with more than 30 years as the face of Dinosaur Bar-B-Que, Stage said he’s still looking to pick up his game.

“The pandemic was hell, of course, but it turned out to be a good time to play around with these,” Stage said of the sauces. “The creative juices got rolling again.”

RECIPES

Stage and his crew also found time to provide these recipes for using the new sauces:

Bacon Avocado Chili Burgers

(Featuring Dinosaur Red Chili Sour Cherry BBQ Sauce)

Ingredients:

2 pounds ground chuck 80/20 fat, 4 to 6 burgers

4 to 6 soft hamburger buns

Kosher salt & fresh ground black pepper

1/2 cup Red Chili Sour Cherry Sauce

4 to 6 slices cheddar or American cheese

4 to 6 slices tomato

8 to 12 slices bacon, cooked

Zip Sauce – See Recipe

Avocado Relish – See Recipe

Avocado Relish:

1 large avocado, ripe & ready (cut in 1/2 inch squares)

1 ½ tablespoons red onion (minced)

1 ½ tablespoons pickled jalapeno (minced)

½ teaspoon Kosher salt

½ teaspoon fresh ground black pepper

Juice of ½ lime (about 1 teaspoon)

1 teaspoon Sambal (optional)

1 to 2 tablespoons cold water

Gently combine all ingredients above, taste and adjust for heat preference

Zip Sauce:

1/2 cup mayonnaise

¼ cup Dijon or Spicy Brown Mustard

2 tablespoons Red Chili Sour Cherry Sauce

Combine ingredients and mix well.

Directions:

1. Have Zip Sauce, Avocado Relish, and Bacon mixed, cooked and ready

2. Fire-up the grill to medium-high heat

3. Make burger patties 6 to 8 ounces and poke holes in the middle of burger (this prevents the burger from shrinking and puffing up

4. Season aggressively with kosher salt and pepper

5. Place burgers on grill and cook approx. 4 min without flipping, then flip

6. After 1 minute, add 2 tablespoons of Red Chili Sour Cherry on top of burger

7. Place cheese on top and let melt

8. Using an insta-read thermometer, cook to desired temp (125° rare, 135° medium-rare, 140° medium, 150° medium well)

9. Top burger with tomato sauce (salt & pepper), 2 strips of bacon, then divide avocado relish equally among burger

10. Toast rolls and liberally spread zip sauce on top & bottom

*Have bottle of Red Chili Sour Cherry nearby for future dipping

Braised Chicken Thighs

(with Hot Honey Gold Sauce & Melted Spinach)

Ingredients

2.25 pounds chicken thighs (bone-in)

Kosher salt and pepper

½ cup oil – canola or vegetable

1 cup shallots – (cut into quarter moons)

1 cup dry white wine

1 ¼ cup Hot Honey Gold sauce

1 tablespoon + 1 teaspoon fresh tarragon, minced

3 to 4 ounces fresh spinach

Directions

1. Season chicken liberally with salt and pepper.

2. Heat oil in 10- or 12-inch skillet on medium/high heat.

3. Lay chicken skin side down for approximately 8 minutes until skin is crispy.

4. Flip chicken and cook for another 4 minutes.

5. Remove chicken from pan and drain off all but 3 tablespoons of oil. Lower heat to medium.

6. Add shallots and cook till soft scraping up any brown bits in pan.

7. Add wine and turn heat back to medium/high. Cook off alcohol, approximately 2 minutes.

8. Add Hot Honey Gold and mix well. Add in tarragon.

9. Put chicken back in pan, nestle it into sauce. Put a lid on pan partially and simmer about 7 to 8 minutes.

10. Add spinach and cook until spinach melts into sauce. About 4 minutes.

11. Chicken is done at 165° to 175°.

12. Serve over rice or egg noodles.

Grilled Pork Chops with Vinegar Peppers & Charred Scallions

(Featuring Hot Honey Gold Sauce)

Ingredients:

2 pounds boneless pork chops (8 ounce each)

Chop Rub – See Recipe

4 to 5 cherry peppers (seeded, cut in strips)

1 bunch scallions (ends trimmed)

½ cup Hot Honey Gold sauce

Chop Rub:

2 tablespoons Kosher salt

2 teaspoons black pepper (fresh ground)

2 teaspoons granulated onion

1 teaspoon granulated garlic

1 teaspoon smoked paprika

1 teaspoon ground coffee

Mix all together & you have leftovers for steak, burgers, etc.

Directions:

1. Season both sides of pork with chop rub, about 1 hour before cooking

2. Fire up grill to medium-high

3. Lay chops on medium-high grill for 4 minutes then flip for another 4 minutes. Check with insta-read thermometer, cook to 140°

4. While meat is resting char both sides of scallions about 4 minutes

6. Lay scallions on plate, put chops on top then ladle sauce over chops and garnish with cherry peppers.

Grilled Tacos with Red Chili Beef & Cheddar

(Featuring Red Chili Sour Cherry BBQ Sauce)

Serving Size: 9 to 11 tacos

Ingredients:

1 pound ground beef (chuck)

1 tablespoon Kosher Salt

1 medium onion (small dice)

2 teaspoon olive oil

1 tablespoon jalapeños (minced)

1½ tablespoon garlic (minced)

1 teaspoon black pepper (ground)

1 teaspoon ancho chili powder

½ teaspoon cumin (ground)

1 teaspoon fresh lime juice

8 ounces cheddar cheese

1 cup Dinosaur Red Chili Sour Cherry BBQ Sauce

9 to 11 6-inch tortillas (corn or flour)

1 bunch cilantro (rough chop)

Directions

1. Heat 9- to 10-inch saute pan to medium-high.

2. Form beef into one large hamburger, season with 1 teaspoon of salt.

3. Slide beef into hot pan (no oil) and press, let cook 4 to 5 minutes until browned, flip & cook for 1 minute then remove.

4. Add 2 teaspoons oil to pan. Add onion, jalapeño. After a few minutes, add garlic.

5. Scrape up brown bits and cook till soft, about 4 minutes.

6. Crumble up beef and add to pan, add chili powder, cumin, black pepper & salt, mix well.

7. Add Red Chili Sour Cherry BBQ sauce, mix and simmer for few minutes.

8. Finish with freshly squeezed lime juice.

Taco Assembly

1. Put large frying or sauté pan on medium heat, add 1 teaspoon oil.

2. Lay tortillas in pan without overcrowding.

3. Put 3/4 ounce shredded cheddar onto tortilla.

4. Once cheese melts, put 2 tablespoons of ground beef onto one side of tortilla on top of cheese.

5. Put a large pinch of cilantro over both meat and cheese – fold tortilla over and remove from pan.

6. Repeat until all tacos have been assembled.

7. Serve with lime wedges.

Pro Tips:

Turn on oven and place tacos on sheet tray while you wait for all tacos to be done.

Tacos should be lightly browned on outside, crispy and chewy.

The meat can be used as a jump off point – serve over rice, make sloppy joes, stuffed peppers or salad.

Don Cazentre writes for NYup.com, syracuse.com and The Post-Standard. Reach him at dcazentre@nyup.com, or follow him at NYup.com, on Twitter or Facebook.

Adblock test (Why?)

"Sauce" - Google News
June 09, 2021 at 08:00PM
https://ift.tt/3v2RlPL

Full bodied and feisty: Syracuse-based Dinosaur Bar-B-Que launches first new sauces in 15 years - syracuse.com
"Sauce" - Google News
https://ift.tt/35DSBgW
Shoes Man Tutorial
Pos News Update
Meme Update
Korean Entertainment News
Japan News Update

Bagikan Berita Ini