Barbeque Sauces
1948 Original BBQ Sauce
1 md Onion; chopped 1 Bay leaf
2 Cl Garlic; minced 3 tb Molasses
2 tb Butter; melted 1 1/2 ts Salt
1 lg Can whole tomatos (14 1/2oz 2 ts Dry mustard
8 oz Tomato paste 2 ts Tabasco sauce; to taste
1/2 c Celery; chopped 1/2 ts Clove; ground
1/3 c Vinegar 1/2 ts Allspice; ground
1/4 c Green pepper; chopped 2 sl Lemon
2 Fresh celery leaves; chopped
Saute onion and garlic in butter in a saucepan until tender. stir in
remaining ingredients; bring to boil. Reduce heat and simmer, uncovered, 30
minutes; stir occasionally. Discard bay leaf and lemon slices. Process
through a food processer if desired. Use sauce for basting and as a side
dish for dipping. Yield 3 cups.
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Adobo Sauce
3 lg Dried ancho chiles; seeded 1/4 ts Ground cumin
1 dr Pasilla chile; seeded 1/4 c Vegetable oil
1 lg Onion 1/4 c Distilled white vinegar
2 Cl Garlic; chopped 1 1/2 ts Sugar
1/2 ts Dried oregano
Recipe by: Marius Johnston
Cover chiles with hot water, let sit for 15 min.
Combine chiles, and 1/4 to 1/2 cup of the water they were soaking in,
onion, garlic, oregano and cumin in a blender and puree. Saute the mixture
in oil for 5 min add vinegar and sugar and bring to a boil. Reduce heat,
simmer until thick about 5-8 min.
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Apple BBQ Sauce #1
1 c Catsup 3/4 ts White pepper
1/4 c Apple juice/cider 1/3 c Grated, peeled apple
1/4 c Apple cider vinegar 1/4 c Grated onion
1/4 c Soy sauce 2 ts Grated green pepper
3/4 ts Garlic powder
Bring to a boil. Reduce heat and simmer 15 minutes. Rub meat with 1 T
pepper, 1 T paprika, 2 t chili powder, 1/2 t celery salt, 1/2 t ground red
pepper and 1/4 t dry mustard before cooking. Baste with 1/2 c apple juice
while cooking. Add sauce last 15 minutes.
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Apple BBQ Sauce #2
----------------------------------DRY RUB----------------------------------
10 tb Black pepper 5 tb Garlic powder
10 tb Paprika 3 tb Celery salt
5 tb Chili powder 1 tb Dry mustard
5 tb Red pepper
--------------------------------FINISH SAUCE--------------------------------
32 oz Hunt's Ketchup 8 oz Apple cider vinegar
8 oz Soy sauce 4 oz Apple juice
4 oz Worcestershire sauce 1 tb White pepper or to taste
1 tb Garlic powder
Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs into the
refrigerator for 4 to 10 hours before cooking. Bring sauce ingredients to a
boil. Then add in finely grated onion, 1 grated medium Golden Delicious
apple and 1/4 grated small bell pepper. Cook until desired thickness. Cook
prepared ribs for about 5 1/2 to 7 hours over charcoal kept at 180 to 200
degrees. Baste occasionally with warm apple juice. Use soaked applewood
chips in the fire to create a sweet flavor. About 30 minutes before
serving, brush ribs with finish sauce. Right before serving, sprinkle on
dry rub. Serve sauce on the side.
TIP: Don't rush the cooking process.
By cstarz@teleport.com (Carey Starzinger) on May 10, 1996
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Arkansas BBQ Sauce (2gal)
2 qt Water 1/2 c Black pepper
1 1/2 c Brown sugar 1/2 c Dried red pepper flakes
1 1/2 c Worcestershire sauce 3 qt Red wine vinegar
1 1/2 c Yellow mustard 1 qt White wine
1 qt Catsup 1 1/2 c Salt
Bring to boil and then simmer for about 1/2 hour. do not cook or store in
aluminum store in glass. Makes 2 gallons.
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Arkansas BBQ Sauce (Small)
1/2 c Water 1/8 c Black pepper
3 oz Brown sugar 1/8 c Red pepper flakes
3 oz Worcestershire sauce 3/4 qt Red wine vinegar
3 oz Yellow mustard 1/4 qt White wine
1/4 c Catsup 3 oz Salt
Bring to boil and then simmer for about 1/2 hour. Do not cook or store in
aluminum, store in glass.
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Bad Attitude Barbeque Sauce
8 Canned chipotles in adobo sauce 1/2 tb Cumin
2 tb Peanut oil 1/3 c Malt vinegar
1 md Onion; finely chopped 1/4 c Worcestershire sauce
4 Cl Garlic; minced 1/4 c Yellow mustard
28 oz Ketchup 6 oz Oktoberfest or bock beer
1 tb Chile powder
Recipe by: Kit Anderson
Finely chop chiles. Heat the oil and cook onion and
garlic until soft. Add the remaining ingredients. Bring to a gentle boil
stirring constantly. Then turn down and let simmer until thick.
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Bar-B-Que Sauce
1 t Oil 1/2 Onion
1 Garlic clove 3 T Vinegar
3 T Worcestershire sauce 2 T Molasses
1 t Mustard 1 c Catsup
1/2 c Water,cold 1 t Cornstarch
1. Heat oil in pan. Dice onion, add to pan. Brown onions over high heat,
add garlic, if desired. Stir as needed, so the onion doesn't burn. When
onion turns clear, add the following and quickly stir in vinegar,
Worcestershire sauce, molasses and mustard. When these have mulled
together, stir in catsup and cold water with cornstarch stirred in.
2. Simmer sauce over low heat, for at least ten minutes. Take care it
doesn't burn. More water can be added, to thin, or to make more sauce. The
corn starch will thicken the sauce as it simmers.
3. This sauce can be used as a marinade for beef, pork or chicken. Remove
meat from sauce to BBQ, or bake in sauce in oven at 350'F. Usually marinade
enough chicken for 6-8 people in half of this recipe and freeze the other
half of the sauce, for another time.
(Taken fron the Cattleman's Cookbook, found in the Elko, Nevada, library).
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Barbecue Sauce #23
1/2 c Butter; 1 stick 2 tb Brown Sugar
1 Onion; finely chopped 2 tb Worcestershire Sauce
1 Garlic Clove; finely chopped 1/2 tb Mustard
3 tb Vinegar 1/2 Lemon; juice
1 c Chili Sauce; Heinz 1 cn Beer; cooks choice
1 c Water Pepper
In a large saucepan, saute onion and garlic in butter. When the onions
are transparent add the remainder of ingredients. Bring to a boil. Simmer
until your grill is ready, about 10 to 15 minutes or until you can't stand
the wonderful smell of the sauce any longer. Now let me tell you, this is
what I call barbecue sauce.
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Barbecue Sauce #28 Lowfat
1 lb Italian plum tomatoes -- 2 tb Tomato paste
Cored 1 tb Worcestershire sauce
Seeded 2 tb Red wine vinegar
20 ml Garlic -- finely chopped 2 1/2 tb Molasses
2 tb Onion -- finely chopped 1 ts Mustard powder
1 ts Chili flakes 1/4 ts Salt
1/2 ts Corn oil 1/2 ts Tabasco sauce
2 tb Water
In a food processor, puree the tomatoes, and set aside. IN a 1 1/2 quart
saucepan, saute the garlic, onion, and chili flakes in oil for 2 minutes.
Add the pureed tomatoes and remaining ingredients, and simmer for 15
minutes, uncovered. YIELD: Makes 2 cups Each 1/4-cup serving: 32 cals,
0.7gm protein, 0.4gm total fat, 7.1gm carbo, 0mg chol, 0.9gm fiber, 95mg
sodium, 19mg calcium Exchanges: 1 1/4 vegetable
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Barbecue Sauce #3
3/4 c Chopped Onion 1/2 c Salad Oil
3/4 c Tomato Catsup 3/4 c Water
1/3 c Lemon Juice 3 tb Sugar
3 tb Worcestershire Sauce 2 tb Prepared Mustard
2 ts Salt 1/2 ts Pepper
Servings: 4
Cook onion until soft in oil. Add remaining ingredients. Simmer 15
minutes. Good for steak, chicken or other barbecue favorites.
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Barbecue Sauce #32
1/2 c Butter; 1 stick 2 tb Brown Sugar
1 Onion; finely chopped 2 tb Worcestershire Sauce
1 Garlic Clove; finely chopped 1/2 tb Mustard
3 tb Vinegar 1/2 Lemon; juice
1 c Chili Sauce; Heinz 1 cn Beer; cooks choice
1 c Water Pepper
In a large saucepan, saute onion and garlic in butter. When the onions
are transparent add the remainder of ingredients. Bring to a boil. Simmer
until your grill is ready, about 10 to 15 minutes or until you can't stand
the wonderful smell of the sauce any longer. Now let me tell you, this is
what I call barbecue sauce.
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Barbecue Sauce (Original)
3 c Onions, chopped 3 T Lea & Perrins
1/4 c Honey 1 c Dry white wine
1 T Garlic, chopped 1/2 t Mint, dried
2 T Lemon juice 3 T Vinegar
1 c Sweet pepper, chopped 1 T Liquid smoke
1 T Salt 2 c Ketchup
1/2 c Parsley, dried 1/2 T Louisiana hot sauce
Place all ingredients in a pot that is big enough to hold them. Bring to a
boil. Cook, covered, on low heat for several hours. From Justin Wilson's
"Outside Cooking with Inside Help"
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Barbecue Sauce 20
1 x -------seasoning mix-------- 1 1/2 t Black pepper
1 t Salt 1 t Onion powder
1 t Garlic powder 1/2 t White pepper
1/2 t Ground cayenne pepper 1 x ------main ingredients------
1/2 lb Bacon, minced 1 1/2 c Chopped onions
2 c Pork, beef or chicken stock 1 1/2 c Bottled chili sauce
1 c Honey 3/4 c Dry roasted pecans, chopped
5 T Orange juice (1/2 orange) 1 x Rind & pulp from 1/2 orange
2 T Lemon juice (1/4 lemon) 1 x Rind & pulp from 1/4 lemon
2 T Minced garlic 1 t Tabasco sauce
4 T Unsalted butter
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in
the onions, cover pan, and continue cooking until onions are dark brown,
but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the
seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey,
pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic,
and Tobasco, stirring well. Reduce heat to low; continue cooking about 10
minutes, stirring frequently. Remove orange and lemon rinds. Continue
cooking and stirring about 15 minutes more to let the flavors marry. Add
the butter and stir until melted. Remove from heat. Let cool about 30
minutes, then pour into a food processor or blender and process until
pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may
be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul
Prudhomme's "Louisiana Kitchen"
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Barbecue Sauce for Chicken
1/2 c Peanut oil 1 T Mustard,prepared
1/2 c Vinegar 3 ds Hot pepper sauce
1 T Sugar 1 t Garlic salt*
2 T Tomato paste
* - or plain salt if preferred. Combine ingredients and beat with a whisk
until well blended. Use as baste for charcoal-broiled chicken.
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Barbecue Sauce for Hot Dogs
7 3/4 oz Junior Peach Cobbler; 1 Jar 1 tb Worcestershire Sauce
1/3 c Catsup 1/2 ts Ginger; Ground
1/3 c Vinegar 1/4 ts Mace; Ground
1/3 c Brown Sugar; Packed 1 ts Onion Salt
1 ea Clove Garlic; Minced
NOTE: If the baby food is not available, you could use the same amount of
finely chopped peaches, if canned, well drained before chopping.
Combine all the ingredients thoroughly. Core the hot dogs diagonally on
three sides. Barbecue basting with the sauce about three times while they
are cooking. You can also use this on pork or chicken or the heated sauce
in a chafing dish with sliced hot dogs.
Makes about 1 1/2 cups of sauce, (enough for 2 lbs of hot dogs).
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Barbecue Sauce with Honey
2 tb Olive Oil 1/4 ts Red Pepper Flakes
1 1/2 c Onions, finely chopped 1 tb Tabasco Sauce
2 tb Garlic, finely chopped 2 tb Oregano fresh or 1 tb dried
1 cn Tomatoes, crushed, 28 oz 2 ts Cumin, ground
1 cn Tomato Paste, 6 oz 2 Bay Leaves
1/2 c Red Wine Vinegar 4 Thyme sprig fresh or 1 ts
1/4 c Worcestershire Sauce -dry
1 tb Chili Powder 1 ts Black Pepper, freshly ground
1 tb Coriander, ground 4 tb Honey
3 tb Lemon Juice 1 Salt
Servings: 8
Heat the oil in a saucepan and add the onions. Cook, stirring until wilted.
Add the garlic, cook briefly and add the remaining ingredients. Bring to a
simmer and cook, stirring often, about 30 minutes. Let the sauce cool and
use for basting. Refrigerates well. Makes 5 cups. From The Gazette,
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Barbecue Sauce with Mustard
1/2 c Sugar 1/4 ts Ground oregano
1/2 ts Ground thyme 1 ts Salt
1/2 ts Pepper 1/8 ts Cayenne pepper
1/2 ts Cornstarch 1/2 c Vinegar
1 c Molasses 1 c Ketchup
1 c Prepared mustard 2 tb Oil
Combine first seven ingredients in a small saucepan. Stir in enough
vinegar to make a paste. Combine molasses, ketchup, mustard, oil and
remaining vinegar; add to herb paste. Bring to a boil, stirring constantly.
Reduce heat and simmer 10 minutes. Remove from heat; cool completely. Pour
into a glass jar; cover tightly. Store refrigerated for up to 3 months.
Baste over chicken, turkey, ham or hot dogs.
Yields: 4 cups From: "Taste of Home" Magazine but recipe from "Barbecuing
and Sausage-Making Secrets" book Posted by: Debbie Carlson - Cooking Echo
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Barbeque Sauce
1 c Catsup 1 ts Brown Sugar; packed
1/2 c Onion; finely chopped 1/2 ts Salt
1/3 c Water 1/4 ts Pepper
1/4 c Butter 1/4 c Lemon juice
1 tb Paprika 1 tb Worcestershire sauce
Heat all ingredients except lemon juice and worcestershire sauce. Bring to
a boil. Add lemon juice and worcestershire sauce and heat until hot. Makes
about 2 cups. [Variations I make: 1 Can Tomato sauce + 2 T. sugar.
Slightly less butter, or none at all. The chicken seems to produce enough
of it's own fat to make up for leaving any out. 1/2 T. packed brown sugar.]
Pour over Skinned and cleaned Chicken. Cook in crockpot for about 6-8 hours
on low. 4-6 hours on high.
This recipe came from Betty Crocker Cookbook, pg. 329. with my changes and
additions. I usually use about 2-3 lbs. chicken with each recipe.
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Barbeque Sauce #28
1/2 c Oil (Canola) 1/3 c Vinegar (Apple Cider)
1/2 c Ketchup 1/2 c Fruit juices
1/4 c Onion 1 ea Hot pepper
1/4 ts Oregeno 2 ea Garlic cloves
Combine all ingredients except oil in blender. Blend until smooth. Place
blended ingredients and oil in saucepan. Boil for 7 to eight minutes.
Source: The Home Book of Barbecue Cooking. Fawcett Publications, 1963.
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Barbeque Sauce #29
1 c Ketchup 1 6 oz can of tomato paste
1 1/2 c Honey 1 1/2 ts Olive oil
2 ts Tabasco 1 ts Cayenne pepper
1 tb Worcestershire sauce 1 tb Cocoa powder
1 ts Juice of lemon 1/2 tb Soy Sauce
1/2 ts Fresh black pepper 1 1/2 tb Curry powder
1 tb Paprika 2 Cloves garlic crushed
Stir everything together and simmer for 20 minutes.
From: "Martha J. Dennison" (ISC/CSD)
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Barbeque Sauce - French
1/3 c Corn syrup 1 ea Garlic, clove
1/3 c White wine 1 t Salt
1/4 c Corn oil 1/8 t Pepper
1/4 c Dijon mustard 1/3 c Onion or shallots, diced
2 T Parsley
Saute Onions or shallots in a little corn oil until cooked but not browned.
Add remaining ingredients. Simmer for 10 minutes. Cool and serve or serve
hot.
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Barbeque Sauce - Indonesian
2/3 c Corn syrup (Dark) 1/4 c Sliced green onions
1/4 c Creamy peanut butter 1 ea Garlic, clove
1/4 c Soy sauce 1 t Ginger
1/4 c Cider vinegar 1/2 t Crushed dried red pepper
Mix thoroughly and allow flavors to blend for at least one hour.
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Barbeque Sauce - Mexican
1/3 c Dark Karo Syrup 6 t Chili powder
1/3 c Strong coffee 1 T Corn Oil
1/4 c Ketchup 2 t Dry Mustard
1/4 c Cider vinegar 1/2 t Salt
1/4 c Worchestershire sauce 1/2 t Hot pepper sauce
Mix well and allow flavors to blend for one hour or more
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Barbeque Sauce - Oriental
1/2 c Ketchup 1/2 t Anise seed
1/2 c Corn syrup 1/2 t Cinnamon, ground
1/4 c Soy sauce 1/4 t Pepper
2 ea Garlic, cloves 1/8 t Cloves, ground
Mix thoroughly and allow flavors to blend for at least one hour.
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Barbeque Sauce Ala Jetton
1 c Tomato ketchup 3 ea Bay leaves
1/2 c Cider vinegar 1 ea Clove garlic
1 ts Sugar 2 tb Onion, chopped
1 ts Chili powder 4 tb Butter
1/8 ts Salt 4 tb Worcestershire sauce
1 1/2 c Water 1 ts Paprika
3 ea Stalks celery, chopped 1 ds Black pepper
Combine all ingredients and bring to a boil. Simmer about 15 minutes.
Remove from heat and strain. This is a table sauce to be served with beef,
chicken or pork. Do not cook things in it. (Makes about 2 1/2 cups sauce)
Source: Walter Jetton's LBJ Barbeque Cook Book, Simon &
: Schuster By Carey Starzinger on Sep 04,
1996
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Barbeque Sauce for Fish
1 ea Thick lemon slice 1/2 ts Pepper
1 ea Onion, sliced 2 tb Sugar
1/4 c White vinegar 1/4 ts Cayenne (red) pepper
1 1/2 ts Salt 2 tb Butter
1 tb Prepared mustard
------------------------SECONDARY INGREDIENTS (NOTE------------------------
1/2 c Catsup 1 ts Liquid smoke
2 tb Worcestershire Sauce
Simmer first set of ingredients for 20 minutes, then add the secondary
ingredients. Remove lemon slice and baste fish and barbeque, basting with
the sauce as needed.
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Barbeque Sauce with Beer Robert
2 14-oz bottles catsup 2 tb Black pepper
1 12-oz bottle chili suace 1 5-oz bottle steak sauce
1/2 c Prepared mustard 1/2 c Worcestershire sauce
1 t Dry mustard 1 tb Soy sauce
1 t Salt 1 12-oz bottle beer
1 1/2 c Brown sugar, firmly packed 2 t Mince garlic
Combine all ingredients, except garlic, in saucepan and simmer 30 minutes
over medium heat. Add minced garlic before using. Baste meat during last
15 minutes of grilling time.
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Barbeque Sauce with Chipotles
6 Chipolte chiles 1 12 oz. cn tomato paste
1 c Boiling water 1/2 c Brn sugar
2 tb Butter 1 1/2 c Cider vinegar
1 Onion, diced 1 1/2 ts Dry mustard (Coleman's)
4 Garlic cloves, minced 1 1/2 c Water
1 1/2 ts Groun cumin 1 tb Soy sauce
1 1/2 ts Ground thyme 1 ts Tabasco sauce
Combine chiles and boiling water. Soak for 1 hr. Then remove the stems
and seeds and chop. In large nonaluminum saucepan, melt butter. Saute
onion, garlic, cumin, and thyme oveer low hea until onions are soft and
translucent, abt. 5 min. Add the chiles, soaking water, and remaining
ingreds. Bring to boil. Partially cover and simmer for 1 hr. Taste and
adjust the seasonings. Can be stored in 'fridge for 3 wks. Freezes well.
Yield: About 5 cups
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Barbequed Chicken Vinegar Basting Sauce
1 1/4 c Cider vinegar 1 ts Dry mustard
4 ts Chili powder 1 ts Paprika
2 1/2 ts Sugar 1 ts Black pepper
1 ts Cayenne pepper 1/2 ts Cumin, ground
Whisk all ingredients in small bowl to blend. Arrange chicken in shallow
glass dis. Spoon 1/4 cup sauce over; turn to coat evenly. Let stand at
least 10 minues and up to 20 minutes, turning chicken occasionally.
Grill chicken until just cooked through, basting occasionally with another
1/4 cup sauce.
Serve with remaining sauce.
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Basic Barbeque Sauce - Marinade
1 Part A-1 Sauce 1 Part honey
1 Part Favorite barbeque sauce
This quick barbeque sauce is used to baste meat or poultry during broiling
or barbequeing. Dilute with appropriate white or red wine for marinating
steaks or other meats.
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Basic Rib Sauce
1 c Ketchup 1/2 ea Onion diced
1/2 c Brown sugar 1 tb Onion soup mix
3/4 c Water 1 tb Maple syrup
4 tb Worcestershire sauce
Combine all ingredients. Simmer for 15-30 minutes until sauce is correct
thickness. Place par-boiled ribs on grill. Baste and smear with sauce.
Turn and baste periodically. I leave ribs on a low grill for 1 1/2 to 2
hours. You may decide to use a water pan for moisture.
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Basting Sauce for Barbecue
1/2 c Margarine or Butter 1 ts Salt
1/2 c Bacon drippings 1 ts Pepper
3 tb Lemon juice 2 ts Chili Powder
1 tb Worcestershire Sauce 2 c Water
1 ts Garlic Powder
Butter is preferred in this dish for flavor, but you may prefer
margarine.
In a saucepan, combine margarine, bacon drippings, lemon juice and
Worcestershire Sauce. Cook over low heat until butter margarine melts.
Dissolve Chili Powder, Salt, Pepper and Garlic Powder in water and add to
margarine mixture. Bring to a boil. Lower heat and simmer for 15 minutes.
Makes 3 1/2 cups. Will serve to baste 6 lbs. brisket.
Enjoy! Jeff Duke
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BBQ Mop Sauce
1 1/2 ts Salt 1 1/2 ts Paprika
1 1/2 ts Dry mustard 1 ts Louisiana hot sauce
1 ts Garlic powder 2/3 c Worchestershire sauce
1/2 ts Black pepper 1 c Beer
1/2 ts Red pepper 2 c Beef stock
1 ts Chili powder 1/3 c Cooking oil
Combine salt, mustard, garlic powder, pepper, chili powder, paprika, hot
sauce, Worchestershire sauce, beer, beef stock and oil, and use to mop
meats that are barbecuing.
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BBQ Sauce
1/4 c Brown sugar 1/4 ts Cayenne pepper
2 tb Paprika 1/4 c Worcestershire sauce
2 ts Salt 1/2 c Cider vinegar
2 ts Dry mustard 2 c Tomato juice
2 Bay leaves 1/2 c Catsup
1/2 ts Chili powder 1 c Water
Mix all ingredients in large saucepan. Bring to boil over high heat.
Simmer until slightly thickened, about 30 minutes. Discard bay leaves.
From the Houston _Chronicle_
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BBQ Sauce #35
1/2 c Butter; 1 stick 2 tb Brown Sugar
1 Onion; finely chopped 2 tb Worcestershire Sauce
1 Garlic Clove; finely chopped 1/2 tb Mustard
3 tb Vinegar 1/2 Lemon; juice
1 c Chili Sauce; Heinz 1 cn Beer; cooks choice
1 c Water Pepper
------------------------YOUR LINK TO THE PHILLY.INQU------------------------
In a large saucepan, saute onion and garlic in butter. When the onions
are transparent add the remainder of ingredients. Bring to a boil. Simmer
until your grill is ready, about 10 to 15 minutes or until you can't stand
the wonderful smell of the sauce any longer. Now let me tell you, this is
what I call barbecue sauce.
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BBQ Sauce (Softdisk's)
-A. B. Robinson 1 t Liquid smoke
1 t Salt 2/3 c Water
1/2 t Pepper; coursely ground 1 ea Medium onion; chopped
2 T Brown sugar 1 t Worchestershire sauce
1 cl Garlic; crushed and sliced 1/3 c Lemon juice
2 cn 8oz tomato sauce 1/4 c Margarine
1 t Chili powder
Blend sugar and spices; add garlic, onion, tomato sauce and water. Heat to
boiling and add margarine, lemon juice, and worcestershire sauce. After the
margarine melts, the sauce is ready for use or storage.
Source: Softdisk, the disk-based magazine for use on Apple // series
computers, published in '86.
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BBQ Sauce - Texas Style
1/2 c Vinegar 1 ea Grated peel of one lemon
1 tb Worcestershire sauce 1/2 c Catsup
1 ea Large onion, diced 1/2 ts Bottled hot pepper sauce
2 ea Cloves garlic, pressed or 1 tb Salt
Diced fine 1/2 ts Chili powder
1 ea Juice of one lemon 1 ds Sage
Combine ingredients; stir and simmer for 15 minutes. Serve with broiled
chicken or ribs.
Source: BH & G Barbecue Book, 1965 By Carey Starzinger
on Oct 27, 1996
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BBQ Sauce for Pork
1/2 c Soy sauce 1/4 c Coleman's mustard
1/2 c Maple syrup
Half a cup of soy sauce, half a cup of maple syrup and about a quarter of
cup of Coleman's mustard++maybe with a little vinegar. Apply to racks of
pork ribs. BBQ. Enjoy...
Posted by Stephen Ceideberg; April 19 1992.
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BBQ Sauce for Smokies
1 ea 10 oz can of tomato soup 1/4 c Onion, finely diced
1/4 c Sweet pickle relish 1 tb Vinegar
1 tb Worcestershire sauce 1 tb Brown sugar
Combine ingredients and pour over 1 pound smokies and simmer in kettle. You
can use 1 pound of hot dogs cut into pieces instead of smokies
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BBQ Sauce From Jake's Wedding
1 Bottle catsup 1/2 t Onion powder
2 T Vinegar 1/2 t Liquid smoke
2 Dashes of Tabasco 1 T Mustard
1/2 t Garlic powder 1/2 c Water
This barbeque sauce was obtained from an elderly couple who made the
barbeque at my brother's wedding back around 1950. I never tried it, as I
am just learning to cook. But I do recall the BBQ was fantastic.
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Beef Barbecue Sauce
2 tb Butter Or Margarine 1/2 c Beer; Any Brand
1 ea Onion; Large, Chopped 1/2 c Stuffed Olives; Sliced
1 c Chili Sauce
Combine all the ingredients in a saucepan and simmer for 5 minutes or until
the flavors are blended.
Makes about 1 1/2 cups of the sauce
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Bert's Superb Barbecue Sauce
1/4 c Cider Vinegar 1 Onion; sliced
1/2 c Water 1/2 ts Pepper
2 tb Sugar 1 1/2 tb Salt
1 tb Prepared Mustard 1/4 ts Cayenne Pepper
1/4 c Butter or Margarine 3/4 c Heinz catsup
1 Thick lemon Slice 2 tb Worcestershire sauce
In a saucepan, mix vinegar, water, sugar, mustard, butter, lemon, onion,
and seasonings. Simmer, uncovered, 20 minutes. Add worcestershire sauce and
catsup, bring back to a boil and its done. (Good Housekeeping CB, 1955)
NOTE: I do not use cayenne or salt and always double this recipe. Into the
double recipe, I add about 1/4 to 1/3 cup brown sugar. This gives the sauce
more of a sweet and sour taste. It is just excellent on Baby Back Ribs,
which I simmer in water with a little vinegar, garlic and just a pinch of
salt for about 30 minutes before barbequeing. Through trial and error, I
have found that Heinz catchup is thicker and makes a "clingier" sauce.
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Big Batch Barbecue Sauce
1/2 c Celery, chopped 1 cn Chicken gumbo soup,
1/2 c Green bell pepper, chopped -condensed, 10 1/2 oz can
1 cl Garlic, minced 1/2 c Water
1/4 c Butter 2 tb Vinegar
4 c Catsup 1/2 ts Tabasco sauce
1 cn Onion soup, condensed 1 c White wine, dry
-10 1/2 oz can
Saute celery, green pepper and garlic in butter. Stir in catsup, soups,
water, vinegar and Tabasco sauce. Simmer for 30 minutes, stirring
occasionally. Stir in wine. Use to baste chicken, hot dogs, ribs or steaks
the last 15 minutes of grilling. Heat and pass remaing sauce. Freezes well
for later use.
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Big John's Marinade
1 1/4 c Salad oil, olive oil, or mix 3/4 c Worcestershire sauce
3/4 c Soy sauce 2 tb Dry mustard
2 1/4 ts Salt 1 tb Fresh ground black pepper
1/2 c Red wine vinegar 1 ts Dried parsley flakes
1 ts Crushed garlic 1/3 c Lemon juice
Recipe by: Kip Jones
Prepare this marinate at least 6 hours in advance of
use and always marinate meat for 6 -8 hours or overnight. Baste during the
grilling/smoking process. Mop it on before serving.
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Black Jack BBQ Sauce
1 c Strong black coffee 3 tb Chili powder
1 c Worcestershire sauce 2 ts Salt
1 c Catsup 2 c Chopped onions
1/2 c Cider vinegar 1/4 c Minced hot chili peppers
1/2 c Brown sugar 6 x Cloves garlic, minced
Combine all ingredients in a saucepan and simmer 25 mins. Strain or puree
in a blender or food processor. Refrigerate between uses.
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Bourbon Marinating or Basting Sauce
2 tb Lard 1/2 c Worcestershire sauce
2 tb Hot red chili powder 2 tb Cider vinegar
2 tb Mild red chili powder 1/2 c Yellow mustard
1 Onion; finely chopped 1/2 c Brown sugar; firmly packed
1 tb Minced garlic 1/4 c Bourbon
14 oz Tomato puree 3 dr Liquid smoke
Recipe by: Edward Beatty
Place the lard in a large, non reactive saucepan
and saute the onion and garlic until soft, about 10 minutes. Add the
remaining ingredients and continue cooking for about another 30 minutes.
Stir frequently to prevent sauce from burning. Allow to rest for at least
an hour before using.
This is a marinating or basting sauce. To marinate, coat the meat with the
sauce and leave in the refrigerator, covered, over night, or about 8 to 12
hours. Continue to baste with the sauce as the meat cooks. It's NOT a table
sauce, but works best when cooked into the meat. Best with pork or beef.
Makes about 2 cups.
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Buckaroo Bar-B-Q Sauce
1 ea Medium onion, sliced 1 tb Worcestershire sauce
1/2 c Chopped celery 1 c Water
2 tb Fat 1/2 c Catsup
2 tb Brown sugar 1 ea 8 oz can seasoned tomato
2 tb Prepared mustard -sauce
Cook onions and celery in hot fat till soft and yellow. Add remaining
ingredients; Mix thoroughly. Makes 2 cups, enough to barbeque 4 lbs
spareribs.
Source: Better Homes and Gardens Barbeque Book By Carey Starzinger
on Oct 07, 1996
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Ca-Rib-Bean Mop
1 c Chicken or beef broth 1/4 c Rum, preferable dark
1 c Water 2 tb Oil, canola or corn
1/2 c Cider vinegar
Combine all ingredients and use as a mop during barbequing.
Source: Smoke and Spice, Jamison, Cheryl & Bill
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Cajun Barbeque Sauce #2
1 t Salt 1 1/2 t Black Pepper
1 t Garlic Powder 1 t Onion Powder
1/2 t Cayenne Powder 1/2 t White Pepper
1/2 lb Bacon, Minced 1 1/2 c Chopped Onions
2 c Pork, beef or chicken stock 1 1/2 c Bottled Chili Sauce
1 c Honey 3/4 c Roasted Pecans, Ground
5 T Orange Juice 1 t Tobasco Sauce
2 T Lemon Juice Rind from 1/2 Orange
2 T Minced Garlic Rind from 1/2 Lemon
4 T Butter, Unsalted
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in
the onions, cover pan, and continue cooking util onions are dark brown, but
not burned, about 8 to 10 minutes, stirring occasionally. Stir in the
seasoning mix and cook about 1 minute more. Add the stock, chili sauce,
honey, pecans, orange juice, lemon juice, and rinds. Contintue cooking and
stirring about 15 minutes more to let the flavors marry. Add the butter
and stir until melted. Remove from heat. Let cool about 30 minutes, then
pour into a food processor or blender and process until becans and bacon
are finely chopped, about 10 to 15 seconds. This suace may be used to
barbecue chicken, prok or ribs. Makes about 5 cups.
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California BBQ Sauce
1/4 c Vegetable oil 1/2 c Apple cider vinegar
1 Garlic seperated into cloves 3 tb Light soy sauce
1 md Onion; minced 2 tb Liquid barbecue smoke.
2 12 oz tomato paste 2 tb Cayenne
36 oz Water 1 tb Black pepper
1 1/2 c Brown sugar, packed Chichen ribs ect.
1 Juice of orange
In a large, well seasoned, cast-iron dutch oven with a cover, heat 1/4 cup
lid slightly ajar so steam can escape, and simmer 2 hours, stirring occassi
Salt meat if desired. Do not marinate it in the sauce. Instead, cook it slo
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Cattle Ranch Bar-B-Que Sauce
1/2 lb Butter 3 ea Onions, grated
1/2 c Vinegar 10 oz Worcestershire sauce
1/2 lb Bacon grease (1 cup Wesson 24 oz Ketchup
- oil) 1 tb Salt
1 tb Black pepper 1 tb Celery salt
1 tb Red (Cayenne) pepper 1 ts Garlic salt
Combine all ingredients and simmer on very low fire for at least 20
minutes.
Source: Best Barbeque Recipes, by Mildred Fischer By Carey Starzinger
on Sep 10, 1996
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Charcoal Barbeque Sauce
1/3 c Worcestershire sauce 1 ea 32 oz ketsup
4 tb Tabasco sauce 1 ea Medium onion, grated
4 tb Brown sugar 2 ea Cloves garlic
1/4 c Lemon juice 1 ts Barbeque spice
1/4 lb Margarine or butter 1 c Hickory smoke barbeque sauce
1 tb Prepared mustard
Combine all ingredients in a pot and bring to a rol ling boil. Cook for
about 30-45 minutes until thick. Stir occasionally.
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Charlotte Pork Sandwich Sauce
1 tb Brown sugar 1 ea Garlic clove, minced
1 tb Flour 1 ts Chili powder
1 tb Dry mustard 1/2 c Water
1 ts Salt 1/2 c Vinegar
1 ts Pepper 1/2 c Chicken broth
1 ts Paprika 1 tb Lemon juice
1 ts Cayenne
Smoke cook pork, then shred finely. Heat sauce ingredients 20 minutes but
do not boil. Pour on pork and steep overnight. Skim fat and make pork
patties. Heat and serve with cole slaw on bun.
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Chef's Barbeque Sauce
1 c Oil 5 T Worcestershire
2 1/2 c Onions, finely chopped 5 c Catsup
1 1/2 c Brown sugar 3 1/3 c Celery, cut fine
5 T Prepared mustard 1/2 c Vinegar
3 t Salt 3 pt Water
Saute the onions and celery in the oil without browning. Add all other
ingredients. Simmer for 30+ minutes. Thicken with cornstarch, as desired.
Very good with weiners, or other appetizers.
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Chicken Barbeque Sauce
3 c Ketchup 1/2 c Soy sauce
1 c Minced onion 1/2 c Brown sugar
1 c Dry red wine 1 c Oyster sauce
3 lg Garlic cloves; minced 1 ts Tabasco sauce
2 tb Ginger; grated 1 ts Ground coriander
2 tb Worcestershire sauce Black pepper to taste
2 tb Dijon mustard
Recipe by: Dave Frary
Combine all ingredients and simmer for 20 minutes.
Cool and serve on the side. This freezes well.
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Chicken Barbeque Sauce II
1/3 c Olive oil 2 ts Paprika
1 c Water 1 ts Fresh ground black pepper
3 tb Onion, grated 1/3 ts Dry mustard
1/2 ts Garlic puree 1 1/4 ts Worcestershire sauce
2 ts Sugar 1 1/4 ts Tabasco
1 ts Salt 2 tb Tarragon vinegar
Combine all ingredients and simmer about 25 minutes. Use as a basting
sauce when grilling or spit barbequing chicken.
Source: Modern Barbecue Cooking by Ed Bell By Carey Starzinger
on Sep 27, 1996
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Chili Barbecue Sauce #1
1/2 c Chili sauce 1 tb Brown sugar
2 tb Vegetable oil 1 ds Tabasco sauce
2 tb Orange juice
Combine all ingredients in a small bowl. Mix well. Use as a marinade or
brush over seafood, chicken or pork last 10 minutes of grilling.
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Chili Barbeque Sauce #2
20 oz Apricot preserves 1 tb Worcestershire sauce
1 c Chili sauce 3 1/2 tb Chili powder
1 ea Garlic clove, minced 1/4 ts Ginger ground
2 t Vinegar, white, distilled 1/2 ts Tabasco sauce
Combine the ingredients in a skillet. Cook over hight heat until the
mixture boils. Reduce heat to a simmer. Cook for 10 minutes. Cool to
room temperature. Store refrigerated.
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Chinese Barbeque Sauce - Char Sui
1/2 c Sherry 6 T Hoisin Sauce
4 ea Cloves garlic 2 t Salt
6 T Soy sauce 1 1/2 t Chinese 5-spice
2 t Plum sauce 1/2 c Sugar
2 T Black bean paste
Mix together well. Heat in double boiler - add cornstarch for thickening.
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Chutney Barbecue Glaze
1 ea Crushed pineapple, 20 oz can 2 tb Butter
1/2 c Chutney, cut-up 1 ts Salt
2 tb Brown sugar 1 ts Ginger, ground
In a saucepan combine all ingredients. Bring to a boil; reduce heat and
simmer 15 minutes. Use to baste lamb, pork or ham the last 15 minutes of
grilling. Pass remainder.
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Circle J Barbeque Sauce
1 Cl Garlic; minced 2/3 c Butter
1 sm Onion; minced 1/2 c Ketchup
3/4 ts Prepared mustard 1/2 ts Juice from bottled tabasco p
1 tb Grated fresh horseradish 2 ts Sugar
1 tb Mixed thyme, marjoram, parsl 3/4 ts Chili powder
2 tb Vinegar 1/4 ts Black pepper
3 c Water 3/4 ts Salt
1 tb Worcestershire sauce
Recipe by: Marius Johnston
Combine all ingredients and cook slowly for 45 minutes. Use to baste meat
or fish while cooking, or dip slices or chunks of hot cooked meet into the
heated sauce before serving.
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Classic Barbeque Sauce
1/2 c Vegetable oil 2 tb Brown sugar
1/3 c Vinegar 1 tb Chili powder
1/4 c Worcestershire sauce 1 ts Sugar
1 cn 8-oz Tomato Sauce 1/2 ts Seasoned Salt
2 1/2 ts Onion, minced
Combine all ingredients. Let stand five minutes. Stir before using a
brush on chicken or turkey parts. Serve with remaining sauce. (Makes two
cups)
Source: Best Barbecue Recipes, by Mildred Fischer By Carey Starzinger
on Sep 04, 1996
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Close To Swiss Chalet Barbecue Sauce
3 c -Water 1/4 ts Ginger, ground
1/4 c Tomato juice 1/4 ts Dry mustard
1 Chicken bouillon cube 1/4 ts Onion powder
1 1/2 ts Paprika 1 Bay leaf
1 ts Sugar, granulated 3/4 ts Worcestershire sauce
3/4 ts -Salt 6 dr Tabasco sauce
1/4 ts Basil, dried 2 ts Lemon juice
1/4 ts Parsley 1 tb Cornstarch
1/4 ts Poultry seasoning 1 tb -Water
1/4 ts Thyme 1 tb Vegetable oil
"This recipe..appeared in the Toronto Star many years ago as a result of a
contest to create a sauce similar to Swiss Chalet's barbecue sauce. Home
economist Kay Spicer created the winning recipe."
Anne's note: Swiss Chalet is a chain of Canadian chicken restaurants. This
sauce is brushed on the chicken before cooking and served at the table in
small containers to dip the chicken pieces in.
Pour cups of water and tomato juice into 1 1/2 qt saucepan. Add bouillon
cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme,
ginger, mustard, onion powder, bay leaf, Worcestershire sauce and Tabasco.
Stir well or whisk to mix. Bring to a boil, then reduce heat and simmer 5
minutes. Remove bay leaf. Stir in lemon juice.
Mix cornstarch and 1 Tbsp water to smooth paste. Add to mixture and cook,
stirring constantly, about 2 minutes until sauce thickens. Whisk in oil.
MAKES: ABOUT 3 CUPS SOURCE: The Toronto Star posted by Anne MacLellan
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Coach's Bar-B-Que Sauce I
1 ga Ketchup 1/2 c Lemon juice concentrate
7 1/2 oz Liquid barbecue smoke® 1 Margarine
5 oz Hot pepper sauce 5 tb Bodacious bar-b-que spice
1/2 c Apple cider vinegar 3 1/2 lb Brown sugar
Recipe by: Jim Sposato
Preparation Time: 1:40 Bring to a slow boil and then
cool. Add brown sugar and stir every 30 minu
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Coke Barbeque Sauce
1 cn Coke 1 Ketchup
Recipe by: Gary Coke
For a quick sauce, pour a can of Coke Classic in a sauce pan, add a bottle
of catsup, stir well and cook it down to sauce consistency. That's it! I
know of a popular restaurant that uses this as its house sauce!!!!!!
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Comforting BBQ Sauce
4 c Onion -- chopped 1 c Celery -- chopped
1 c Bell pepper -- chopped 1 c Fresh parsley -- chopped
1 c Peanut oil 2 tb Garlic -- chopped
3 c Steak sauce 1/2 c Louisiana hot sauce
3 c Ketchup 3 ts Salt
1 c Southern Comfort
In a large skillet, saute onions, celery, bell pepper and parsley in peanut
oil until onions are clear or tender. Add garlic and cook a little longer.
Add steak sauce and kethup. Salt to taste. Add Southern Comfort. Bring to
boil. Lower heat and cover. Cook 2-3 hours. This sauce can be stored in the
refrigerator for several weeks. Makes 3 quarts to 1 gallon
Recipe By : Justin Wilson
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Cowman's BBQ Sauce
1 c Beef stock 1 Juice
1 c Ketchup 3 lg Onion -- diced
8 oz Tomato sauce 1/2 c Brown sugar -- firmly
1 Clove garlic -- minced Packed
1 c Water 1 tb Liquid Barbecue SmokeAE
1 tb Red chili powder 2 ts Sugar
1 ts Pepper 1 1/2 ts Salt
1/2 ts Cloves, ground Lemon
1 c Vinegar
Mix all of the ingredients together, blending well and simmer at least 1
hour , but longer is better. Serve on roast, ribs, steak or beefburgers.
leftovers can be frozen.
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Cowpoke Barbeque Sauce
1/4 c Brown sugar 3/4 c Fresh lemon juice
1/4 c Salad oil 2 c Water
2 ts Salt 1 ea 5 oz bottle Worcestershire
1 ts Garlic powder 1 ds Tabasco
1 c Vinegar
Combine all ingredients in saucepan. Bring quickly to boiling point.
Reduce heat and simmer 10 minutes. Cool and pour into a one-quart
container.
Source: Best Barbecue Recipes by Mildred Fischer By Carey Starzinger
on Sep 11, 1996
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Cranberry Lemon Barbecue Glaze
1 cn Cranberry sauce, whole, 2 tb Lemon juice
-8 oz can 1/8 ts Rosemary, dried, crushed
1/2 ts Lemon peel, finely shredded
In saucepan, combine all ingredients. Bring to a boil. Use to baste lamb or
pork last 15 minutes of grilling.
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Cumberland Sauce II
1 c Red currant jelly 1 c Port or Madiera wine
2/3 c Orange juice 1 tb Grated orange peel (zest)
1/4 c Lemon juice 2 tb Grand Marnier
2 ts Cornstarch
Combine first three ingredients in saucepan. Bring to a boil over low
flame. Mix cornstarch and 1/4 cup wine until smooth; slowly add to jelly
mixture, stirring constantly. Cook and stir until mixture starts to
thicken slightly, stir in remaining wine and orange peel. Stir in the Grand
Marnier just before serving. Yield: About 3 cups.
Works excellently as a baste or sauce on duck, goose, ham or spareribs.
Source: Barbequing the Weber(tm) Covered Way. By Carey Starzinger
on Oct 03, 1996
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Currant Barbeque Sauce
1/2 c Currant jelly 1 t Smoke, hickory
1/2 c Prepared mustard 1/2 t Tobasco (To Taste)
1/2 t Garlic
Combine all ingredients. Heat until you have a smooth mixture. Do not
allow the sauce to burn by stirring continuously.
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Curry Barbeque Sauce
1/4 c Butter or margarine 1/4 c Chopped raw apple
2 ea Cloves garlic, mashed 1/4 ts Salt
1/4 c Onion, minced 1/2 c Beef stock or bouillon
1 tb Curry powder 1/2 c Raisens (optional)
3 tb Milk
In Sauce pan, melt butter, saute garlic and onions until golden. Add
remaining ingredients (except stock and raisins). Simmer about 10 minutes
stirring often. Pour in stock and raisins, stir well and simmer about 30
minutes. Add more stock if sauce gets too thick. This curry sauce can be
brushed on chicken or lamb. Makes about 1 3/4 cups.
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