Recipes from 56 Cutz

BBQ Sauce

BBQ Sauce

  • 2 c. ketchup
  • 1 c. water
  • 4 Tbsp. onion (dry)
  • 4 Tbsp. sugar
  • 4 Tbsp. vinegar

In a blender, combine sugar, ketchup, vinegar, water and dry onion.
Blend until smooth.

Grilled Chicken with White BBQ Sauce

Grilled Chicken with White BBQ Sauce

  • 4 lb. Boneless Chicken Breast
  • Parsley leaves, for garnish
    • White BBQ Sauce
      • ½ c. mayonnaise
      • ¼ c. cider vinegar
      • 2 Tbsp. horseradish
      • 1 Tbsp. lemon juice
      • ¾ tsp. sugar
      • ¼ tsp. cayenne pepper

Directions

  1. Heat grill on medium-low. Season chicken all over with 1 ½ teaspoons salt and ½ teaspoon black pepper. Grill chicken, covered, 20 minutes, turning occasionally.
  2. While chicken grills, make White BBQ Sauce. Whisk together all ingredients, along with ¾ teaspoon salt and ½ teaspoon black pepper, until smooth. Makes about 1 ¾ cups.
  3. Place ¾ cup White BBQ Sauce in bowl. Uncover chicken; generously brush with sauce. Turn chicken pieces over. Cook, brushing and turning chicken two more times, 5 minutes or until chicken is cooked through (160°F). Garnish with parsley; serve with remaining sauce.

Sirloin Filet Steaks with Red Wine Sauce

  • 4 Certified Hereford® sirloin fillet steaks
  • 1 Tbps. olive oil
  • 2 Tbps. fine chopped fresh rosemary, divided
  • 2 Tbps. cracked peppercorn blend
  • 2 tsp. kosher salt
  • ¼ cup diced shallots
  • 4 cloves garlic, minced
  • 1 c. cabernet sauvignon (red wine)
  • 1 Tbps. dijon mustard
  • 2 Tbps. butter
  • 3 Tbps. chopped parsley
  • Salt and pepper to taste

Directions

  1. Preheat oven to 350ºF
  2. Heat oil in heavy skillet (not nonstick) over medium-high heat.
  3. Combine 1 tablespoon rosemary, peppercorn and salt in a small bowl.
  4. Season steaks with peppercorn mixture, lightly pressing mixture to steak.
  5. Sear steaks 1-2 minutes on each side.
  6. Place in oven about 5-10 minutes for medium rare or until steaks reach desired doneness.
  7. Allow steaks to rest 5 minutes before serving.

tri-tip

Grilled Tri-Tip with Onions and Peppers

  • 1 Whole tri-tip roast (about 2½ pounds)
  • ⅓ c. lemon juice
  • ⅓ c. olive oil
  • 3 Tbps.dark brown sugar
  • 3 Tbps.soy sauce
  • 3 Tbps.Worcestershire sauce
  • 2 Tbps.finely minced garlic
  • 1 Tbps. chili powder
  • 1 Tbps. kosher salt
  • 1 Tbps. ground black pepper
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 yellow pepper, sliced
  • 1 onion, sliced
  • 1 jalapeno, sliced
  • 2 Tbps. olive oil
  • 1 tsp. kosher salt
  • 1 tsp. fresh ground pepper