Snow’s Original BBQ Sauce

Snow’s Spicy BBQ Sauce

Snow’s BBQ Sweet and Spicy Sauce

Turkey Breast

Jalapeno Sausage

Original Sausage

BBQ Pork Shoulder Steak

BBQ Pork Ribs

Brisket / Rib Combo

BBQ Pork Ribs – Two Pack

BBQ Brisket

BBQ Pork Ribs – Three Pack

Brisket / 2 Rib Combo

Here’s the Beef

In a medium saucepan, pour in 2 cups ketchup, 1 cup light brown sugar, 1 cup water, 3 tablespoons apple cider vinegar, and 2 tablespoons molasses. Whisk until the brown sugar begins to dissolve and the mixture is homogenous.

Combine base ingredients

Add 2 tablespoons Worcestershire sauce and 1 tablespoon yellow mustard to the saucepan. Stir in 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, and 1 teaspoon cayenne pepper. Whisk to combine.

Add savory and spicy seasonings

Add 1 teaspoon liquid smoke and 1 teaspoon kosher salt. Taste carefully (liquid smoke is potent); adjust by adding up to another 1/2 teaspoon liquid smoke if you want stronger smokiness, or more salt if needed.

Adjust smoke and salt

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent sticking. Once it reaches a simmer, reduce the heat to low and let it cook gently, partially covered, for 20–30 minutes until slightly thickened. Stir occasionally and skim any foam from the surface.

Simmer and reduce

If using, stir in 1 tablespoon butter off the heat until melted and incorporated; this will give the sauce sheen and a rounder mouthfeel. Taste and adjust seasoning: add up to 1 additional tablespoon brown sugar for sweetness, a teaspoon more vinegar for brightness, or more cayenne for heat.

Finish and emulsify

Remove the saucepan from heat and let the sauce cool to warm. Transfer the sauce to a clean jar or container. The sauce will thicken further as it cools. Refrigerate for at least 2 hours before using for best flavor; it will keep refrigerated in an airtight container for up to 2 weeks.

Cool and store

Use Snow’s Original BBQ Sauce to baste ribs, brush onto pulled pork, or serve as a dipping sauce. When basting on a grill, apply during the last 10–15 minutes of cooking to prevent burning from the sugars.

Usage suggestions

ketchup

light brown sugar

apple cider vinegar

molasses

Worcestershire sauce

yellow mustard

smoked paprika

garlic powder

onion powder

black pepper

cayenne pepper

liquid smoke (hickory)

kosher salt

water

butter (optional, for shine and mouthfeel)

In a medium saucepan, combine 2 cups ketchup, 3 tablespoons tomato paste, 1 cup apple cider vinegar, 1 cup water, and 1 cup packed brown sugar. Whisk until smooth to dissolve large sugar lumps.

Combine base liquids and sweetener

Bring the mixture to a gentle simmer over medium heat, stirring frequently so the sugar fully dissolves and the tomato paste incorporates evenly.

While the base comes to a simmer, heat a small skillet over medium heat with no more than 1 teaspoon neutral oil (optional). Add 1/2 cup finely minced yellow onion and sauté 4–5 minutes until translucent and starting to caramelize, stirring often to avoid burning.

Sauté aromatics

Add 3 cloves minced garlic to the onions and cook 30–45 seconds until fragrant. Transfer the softened aromatics into the simmering saucepan.

Stir in 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon soy sauce, 1 tablespoon molasses, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper into the saucepan. Whisk to combine.

Stir in 2 teaspoons smoked paprika, 1 tablespoon minced chipotle in adobo (taste before adding full amount if you prefer less heat), 1 teaspoon crushed red pepper flakes, and 1 teaspoon hot sauce. Mix thoroughly.

Add chiles and smokiness

Reduce heat to low and let the sauce simmer gently, uncovered, for 20–25 minutes, stirring every 3–5 minutes to prevent sticking. The sauce should thicken and deepen in color.

After simmering, remove the saucepan from heat. Stir in 1 tablespoon fresh lemon juice and 1 tablespoon honey. Taste and adjust: add up to 1/2 teaspoon more salt, more honey for sweetness, or more hot sauce for heat.

Balance and finish

For a smooth, restaurant-style finish, use an immersion blender directly in the pot to purée until completely smooth (about 30–60 seconds). Alternatively, carefully transfer to a blender in batches and blend until smooth.

If desired, stir in 1 teaspoon butter while the sauce is still warm for extra sheen and mouthfeel.

Cool the sauce to room temperature. Transfer to a sterilized jar or bottle, refrigerate. Sauce will thicken further as it cools.

tomato paste

brown sugar (packed)

chipotle in adobo, minced

crushed red pepper flakes

hot sauce (your favorite)

yellow onion, finely minced

garlic, minced

Dijon mustard

soy sauce

freshly ground black pepper

fresh lemon juice

honey

butter (optional, for sheen)

In a medium saucepan over medium heat, add the ketchup, tomato paste, apple cider vinegar, and 1/2 cup water. Whisk until blended and smooth.

Bring the mixture to a gentle simmer, stirring frequently to prevent sticking.

Add the brown sugar, honey, molasses, and butter to the simmering base. Stir until the sugar dissolves and the butter melts, about 2–3 minutes.

Stir in the chopped chipotle (or chipotle powder), sriracha, black pepper, smoked paprika, and cayenne. Taste carefully and adjust heat: add more sriracha or cayenne if you want noticeably more heat.

In a small skillet over medium-low heat, melt 1 teaspoon butter or use 1 tsp neutral oil and sauté the minced onion until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Add the sautéed onion and garlic to the sauce.

Stir in the Worcestershire sauce and soy sauce. Continue to simmer the sauce gently, uncovered, for 8–12 minutes to let flavors meld and to slightly thicken. Stir occasionally to prevent scorching.

Whisk the teaspoon of cornstarch into 1 tablespoon cold water to make a slurry. While the sauce is simmering, slowly whisk the slurry into the sauce to thicken. Simmer 1–2 minutes more until the sauce coats the back of a spoon.

Remove the pan from heat. Stir in the lemon juice and salt, then taste and adjust seasoning: add up to 1/2 teaspoon more salt or additional honey for sweetness if desired.

If you prefer an ultra-smooth sauce, carefully transfer the sauce to a blender and puree until smooth (use caution with hot liquids). Return to the pan and warm briefly if needed.

Let the sauce cool to room temperature, then transfer to a sterilized jar. Refrigerate for at least 4 hours or overnight for best flavor. Sauce will thicken further as it chills.

unsalted butter

chipotle in adobo (finely chopped) or 1 tsp chipotle powder

sriracha or hot sauce

ground black pepper

yellow onion (finely minced)

garlic (minced)

molasses (optional additional for deeper flavor)

lemon juice (fresh)

salt

cornstarch

cold water (for slurry)

In a large saucepan, combine 8 cups water, 3 tablespoons kosher salt, 2 tablespoons brown sugar, 1 tablespoon whole peppercorns, 2 bay leaves, 3 thyme sprigs and 4 crushed garlic cloves. Bring to a simmer, stirring until salt and sugar dissolve. Remove from heat and let cool to room temperature. Stir in 2 cups ice if needed to cool quickly.

Prepare brine

Place the 3 lb boneless skin-on turkey breast in a container or resealable bag. Pour cooled brine over the turkey ensuring it is fully submerged. Refrigerate for 4 to 8 hours (minimum 4 hours, maximum 12 hours for this size) to improve moisture and flavor. Remove turkey from brine, discard brine, and pat turkey very dry with paper towels. Let sit uncovered in the refrigerator 30–60 minutes if possible to dry skin for better browning.

Brine the turkey

Preheat oven to 425°F (220°C). In a small bowl, combine 3 tablespoons softened unsalted butter, 1 tablespoon olive oil, 1 teaspoon chopped rosemary, 1 teaspoon chopped thyme leaves, 2 minced garlic cloves, zest of 1 lemon, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Mix until smooth.

Prep oven and herb butter

If the breast is tied, leave as is or retie to maintain shape. Gently loosen skin over the breast with your fingers to create a pocket but keep skin attached at edges. Spread about two-thirds of the herb butter evenly under the skin directly on the meat. Rub the remaining butter over the skin, coating evenly. Squeeze the halved lemon over the breast and tuck the halves into the roasting pan beside the aromatics.

Season the turkey

Place the quartered onion, carrot chunks and celery in the bottom of a roasting pan or ovenproof skillet. Pour 1 cup chicken or turkey stock into the pan to keep drippings from burning and to add steam. Place the prepared turkey breast skin-side up on top of the aromatics.

Arrange aromatics

Roast at 425°F (220°C) for 15 minutes to help the skin brown and to kick-start cooking.

Initial roast

After 15 minutes, reduce oven temperature to 350°F (175°C). Continue roasting until the internal temperature in the thickest part of the breast (away from bone if bone-in) reaches 160°F (71°C). For a 3 lb boneless skin-on breast this will typically take 35–50 additional minutes (total roast time about 50–70 minutes). Begin checking temperature at 30 minutes after lowering the heat to avoid overcooking.

Lower temperature and finish roasting

When the internal temperature reaches 160°F, remove the breast from the oven and tent loosely with foil. Let rest for 15–20 minutes; carryover cooking will raise the internal temperature to about 165°F (74°C) and juices will redistribute.

Rest the turkey

Optionally brush the skin with 1 tablespoon melted butter for added gloss and flavor. Transfer the breast to a cutting board and slice against the grain into even portions. Reserve pan drippings for gravy if desired.

Finish

After removing the turkey, place the roasting pan on the stovetop over medium heat. If there is a lot of fat, spoon off some, leaving about 2 tablespoons. Add 1 tablespoon butter and 1 tablespoon flour to make a roux; cook 1–2 minutes until lightly browned. Slowly whisk in the reserved pan juices and any remaining stock (up to 1 cup) until smooth. Simmer 3–5 minutes, season to taste with salt and pepper, and strain if desired. Serve alongside sliced turkey.

boneless skin-on turkey breast

water (for brine)

kosher salt (for brine)

brown sugar (light or dark)

whole black peppercorns

bay leaves

fresh thyme sprigs

garlic cloves (crushed)

ice (optional, to cool brine)

unsalted butter (softened)

olive oil

fresh rosemary (finely chopped)

fresh thyme (leaves, chopped)

lemon (zested and halved)

kosher salt (for seasoning)

freshly ground black pepper (to taste)

onion (quartered)

carrot (cut into large chunks)

celery stalk (cut into large chunks)

chicken or turkey stock

pan drippings (reserved)

unsalted butter (melted, for brushing)

Remove stems and seeds from jalapeños (leave some seeds if you prefer more heat). Finely chop until pieces are about 2–3 mm. Finely mince the onion and garlic. Chop the cilantro. Measure out spices.

Prep the peppers and aromatics

Place the ground pork and ground beef in a large bowl chilled in the refrigerator (cold meat binds better). Sprinkle kosher salt and black pepper evenly over the meat.

Cold combine the meats

Add the chopped jalapeños, minced onion, garlic, cilantro, ground cumin, smoked paprika, brown sugar and chili flakes to the meat. Add the ice water (helps keep mixture moist). Using clean hands, fold and knead the mixture gently but thoroughly for 2–3 minutes until ingredients are evenly distributed and mixture becomes slightly sticky. Do not overwork until it becomes dense — stop when uniform and tacky.

Mix in flavorings

Form a small 1-inch patty and pan-fry a tiny sample in a lightly oiled skillet over medium heat until cooked through (about 2–3 minutes per side). Taste for seasoning and heat. Adjust salt, sugar or jalapeño amount as needed, then incorporate any additional seasoning into the main mixture.

Taste and adjust

Cover the bowl and refrigerate the sausage mixture for at least 30 minutes to let flavors meld and to firm up for shaping or stuffing.

Chill the mixture

If using natural hog casings, rinse and soak casings in warm water for at least 30 minutes, then flush the inside by running water through them. Fit a sausage stuffer or stand mixer stuffer attachment with the appropriate tube. Keep the meat cold. Feed the mixture into the stuffer, filling casings with steady pressure to avoid air pockets. Twist into 4 even links (about 4–5 oz each). Prick any visible air bubbles with a sterile needle and re-twist to seal.

For link sausages (using casings)

Portion the mixture into 4 even portions (about 5–6 oz each). Gently shape into oval patties or logs, about 3/4-inch thick, without compressing too firmly to keep texture tender.

For patties or loose sausage

Heat a large skillet over medium heat and add 1 tbsp vegetable oil. When shimmering, add sausages (links or patties) without crowding. Cook links turning every 2–3 minutes so they brown evenly, about 10–12 minutes total, until internal temperature reaches 160°F (71°C). For patties, cook 4–5 minutes per side until well browned and cooked through. In the last 1–2 minutes, add butter and spoon melted butter over sausages to baste for extra flavor.

Pan-frying

Preheat grill to medium-high. Oil grates. Grill sausages 10–12 minutes for links, turning frequently, or 3–4 minutes per side for patties, until internal temp 160°F. Avoid high direct flame to prevent casing splitting.

Grilling (alternative)

Preheat oven to 375°F (190°C). Brown sausages briefly in a skillet 2 minutes per side, then transfer to a baking sheet and finish in the oven 8–12 minutes until internal temp 160°F. Let rest 5 minutes before serving.

Oven finishing (if thick or stuffing raw)

Serve sausages in buns or on a platter. Squeeze lime wedges over the sausages, garnish with fresh cilantro leaves. Offer hot sauce or mustard on the side. Leftover cooked sausages keep in the refrigerator up to 3 days or can be frozen for 2–3 months.

ground pork

ground beef (80/20)

jalapeños, seeded and finely chopped

onion, finely minced

garlic cloves, minced

fresh cilantro, finely chopped

black pepper, freshly ground

ground cumin

brown sugar

chili flakes (optional, for heat)

ice water

natural hog casings (optional) or sausage buns

vegetable oil or canola oil

butter (optional, for basting)

lime wedges

hot sauce or mustard (optional)

fresh cilantro leaves (for garnish)

If using natural hog casings, place them in a bowl of cool water for at least 30 minutes to remove excess salt. Rinse inside and out by running water through the length of each casing. Keep submerged in cool water until ready to stuff.

Prepare casings

Place the ground pork and pork fat in the coldest part of the refrigerator or briefly in the freezer (10–15 minutes) until very cold but not frozen. Chill mixing bowl, blade, and meat grinder or food processor parts as well; cold meat binds better and keeps fat from smearing.

Chill equipment and meat

In a small bowl combine kosher salt, black pepper, minced garlic, crushed red pepper, dried sage, dried thyme, ground nutmeg, and brown sugar. Stir in Worcestershire sauce and cold water to dissolve and macerate flavors.

Combine spices

Place the chilled ground pork and pork fat in a large bowl. Sprinkle the mixed seasonings evenly over the meat. Using gloved hands or a sturdy spoon, mix thoroughly for 2–4 minutes until the mixture becomes sticky and holds together. Cold hands help keep the blend firm. If you have a stand mixer with a paddle, mix on low for 2–3 minutes, scraping sides once.

Mix meat and seasonings

Form a 1½ inch patty and pan-fry in a small skillet over medium heat with a drop of neutral oil for about 1–2 minutes per side until cooked through. Taste and adjust salt, pepper, or sugar if needed. Return seasoning adjustments to the remaining meat and mix briefly to distribute.

Test the seasoning

Set up your sausage stuffer or a hand crank/grinder with a stuffing tube according to manufacturer instructions. Keep all parts cold. Fit the soaked, rinsed casing onto the stuffing tube, leaving a 6–8 inch tail beyond the end to tie or hold.

Prepare stuffer

Pack the sausage mixture into the stuffer, avoiding air pockets. With steady pressure, feed meat into the casing, creating a continuous rope about 1–1¼ inch in diameter. Stop periodically to twist links to desired length (3–5 inches) or leave whole. To remove air pockets, prick any visible air with a sterilized pin and press the meat along the casing to redistribute.

Stuff sausages

Hang or lay the formed sausages on a tray lined with parchment in the refrigerator for at least 2 hours (or up to overnight) to allow casings to dry and flavors to meld. This helps with browning and keeps the sausage from falling apart when cooked.

Rest and dry

To cook immediately: heat a skillet over medium-low and add 1 tablespoon neutral oil. Add sausages and cook gently, turning often, for 12–15 minutes until internal temperature reaches 160°F (71°C). Avoid high heat which can burst casings. Alternatively, simmer sausages gently in water/beer for 10–12 minutes then brown in a skillet for 3–4 minutes per side.

Cook fresh sausages

Raw sausages can be refrigerated in an airtight container for up to 2 days or frozen for up to 3 months (wrap tightly and label). Thaw overnight in the refrigerator before cooking.

Storage

pork shoulder, finely ground (80/20)

pork fat, finely ground

garlic, minced (or garlic paste)

dried sage, crumbled

dried thyme

ground nutmeg

cold water

natural hog casings (soaked and rinsed)

neutral oil (for pan-frying)

Pat the pork shoulder steaks dry with paper towels. Trim excess large flaps of fat if desired but leave a good bit for flavor and moisture.

Snow’s Original Bbq Sauce

Snow’s Spicy Bbq Sauce

Snow’s Bbq Sweet And Spicy Sauce

Turkey Breast

Jalapeno Sausage

Original Sausage

Bbq Pork Shoulder Steak

Bbq Pork Ribs

Brisket / Rib Combo

Bbq Pork Ribs – Two Pack

Bbq Brisket

Bbq Pork Ribs – Three Pack

Brisket / 2 Rib Combo

Here’s The Beef