You know you love Flame Tree, and you know you want to make it at home. And couldn't we all go for something a little different than the standard buffalo wings on game day?
So let's get ready for football with some delicious barbecue!
What You Need:
Spatula or spoon to mix
Funnel and a ladle
BBQ Sauce Ingredients:
16 ozs Water
60oz Ketchup (An organic variety is acceptable and recommended)
7 oz Rice Wine Vinegar
4 oz Molasses
2 T Spicy Chili Powder
2 t Tumeric
2 t Cumin
2 T Garlic Salt
1/2 t Ground Cloves
2 T Onion Powder
2 T Brown Sugar
Habanero Tabasco Sauce (to desired heat)
1. Fill the large saucepan with the 16oz of water and 7oz of Vinegar and place on high heat. Once the pot begins to steam (not yet a simmer), stir in the 4oz of Molasses and the 60oz of ketchup (we recommend rinsing and saving your ketchup bottles to hold the finished product).
2. While the sauce-base is heating, you can now create the seasoning mix. Simply take all of the dry ingredients and mix them together using a mixing bowl or by kneading them in a freezer-bag. Your choice.
3. Pour your seasoning mix into the saucepan with the warming sauce-base. Mix well until uniform.
4. Simmer 30-40 minutes, stirring frequently.
5. Once the sauce reaches a desirable consistency (it should also be slightly darker in color), allow it to cool. From here you can decide if you want to use the Habanero Tabasco Sauce to heat the entire batch, or if you want to split the batch into varying levels of spiciness (that's what we did). Use a funnel, a ladle, and the empty ketchup bottles to store the finished product.
Large mixing bowl
Gallon size bag or Tupperware for storing
BBQ RUB Ingredients:
2c Brown Sugar
2c Raw Cane Sugar (you could use all brown sugar, or all white sugar, if that's what you have)
1/4c Season Salt
2 T Paprika
2 T Spicy Chili Powder
2 T Ground Black Pepper
2 t Garlic Salt
2 t Onion Powder
1 T Cumin
1. Simply combine the ingredients in a mixing bowl or in a large freezer-bag and mix until uniform.
2. To use the rub like FlameTree does, rub it on slabs of St. Louis ribs and half-chickens before smoking/rotissering. It's delicious on everything!!!
Pro-tip: Don't dip raw meat directly into this big batch. With a smaller bowl or freezer bag, use just a little at a time. That way you can save whatever rub is left over! You'll find something to use it on.
Let us know how your cooking went, and if our Flame Tree inspired bbq acted as a good luck charm for your team!