Honey Spiced BBQ Sauce
1 1/4 c Catchup 2 tb Dry mustard
2/3 c Salad oil 3 ts Ginger, fresh grated
3/4 c Vinegar 1 ea Lemon, sliced thinly
5 tb Worcestershire sauce 3 tb Butter
1 c Honey
Combine all ingredients in a saucepan and heat to blend together.
Source: Best Barbeque Recipes by Mildred Fischer
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Hot Barbecue Sauce
1 1/2 c Tomato juice 1 Garlic clove,peeled
1/3 c Brown sugar 1/4 c Cider vinegar
1 Onion slice,thick 1 t Chili powder*
1/4 Green pepper,seeded 1 T Prepared mustard
1 Celery stalk
* - more if preferred.
1. Combine ingredients in a saucepan and let steam; keep just under
simmering point for about 30 minutes. Remove and discard onion, green
pepper, celery, and garlic.
2. Brush sauce on meat or chicken during last 15 minutes of cooking. If
desired, spoon additional sauce over cooked meat when serving.
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Hot Georgia BBQ Sauce
1/2 c Lemon juice 1/3 c Vinegar'
1/4 c Ketchup 1/4 c Water
1 tb Brown sugar 1 ts Salt
1 ts Dry mustard 1 ts Paprika
1/2 ts Pepper 1/2 ts Cayenne
1/2 ts Onion powder 1/8 ts Garlic powder
1 ts Tabasco sauce 2 tb Butter
Combine all ingredients in a saucepan. Heat to boiling point.Use for BBQing
chicken, pork, veal, beef or lamb.
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Jack Daniel's® Rib Glaze
1 c Jack Daniel's Whiskey 1 tb Lemon juice
1/2 c Dark brown sugar 3 ea Cloves, garlic, minced
1 c Catsup 1/2 ts Dry mustard
1 ts Worcestershire sauce 1/4 ts Black pepper
1/4 c Vinegar 1/4 ts Salt
Combine all ingredients: Mix well. Brush ribs with a thin coating of
glaze and place on grill. Continue to baste when turning ribs. Makes
enough for 2 racks of 7 to 10 ribs each. Also great on chicken wings.
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Jack Daniels® BBQ Sauce
1/2 lg Onion -- chopped 1/2 ts Pepper
4 Cloves garlic -- chopped 1/2 tb Salt
2 c Ketchup 1/4 c Tomato paste
1/3 c Vinegar 2 ts Liquid Barbecue SmokeAE
1/4 c Worcestershire sauce 1/2 ts Tabasco sauce -- to taste
1/2 c Brown sugar -- packed Burbon or whisky -- to
3/4 c Molasses Taste
Combine onion, garlic and burbon in a 3 qt saucepan. Saute until onion and
garlic are translucent, about 10 min. Flame if possible. Add all remaining
ingredients, bring to boil, then turn down mixture to a medium simmer.
Simmer for 20 min. stirring constantly. Run through strainer if you want a
smooth sauce. Makes 4 cups.
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Jack Lemmon's Barbecue Sauce
3/4 qt Catsup 4 tb Lemon juice
1 ts English mustard 1 Bay leaf
1 ts Freshly ground black pepper 4 tb Sharp salad dressing
1 tb Worcesteshire sauce 3/4 c Maple syrup
1 Clove garlic 1 c Butter
1/2 md Onion Chili powder
Mix, bring to a boil and simmer one hour. Remove onion and bay leaf.
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Jeff's Barbecue Sauce
1/4 c Bacon drippings or margarine 2 tb Chili Powder
1 c Ketchup 1 ts Dry mustard
1/2 c Molasses 1/2 ts Salt
2 tb Worcestershire Sauce 1/2 ts Cayenne Pepper or Red Pepper
1/4 c Wine vinegar 1/2 ts Garlic Powder
2 c Water
In a saucepan, combine Bacon Drippings, Ketchup, Molasses, Worcestershire
Sauce and Vinegar. Begin cooking over low heat. Slowly stir in the water.
Add the remaining ingredients, mixing well. Raise the temperature to
medium high and bring the sauce to a boil. Reduce heat and simmer for 30
minutes. Let sauce cool and stand at room temp. for an hour or more.
When ready to serve, reheat. Serve warm over barbecued meats. Sauce
will keep refrigerated for several weeks.
Enjoy! Jeff Duke
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Jim's Teriyaki Marinade & BBQ Sauce
1 c Soy Sauce 1/2 ts Powdered Ginger
1 c Water 1/2 ts Garlic Powder
2 tb Vinegar 1 ts Hot Pepper Sauce, opt'l
2 tb Brown Sugar 2 tb Corn Starch
1 ts Dry Mustard
Whisk together all the ingredients except the corn starch. Marinade the
meat long enough to flavor and tenderize- 1 hr for young chicken breasts or
fish, overnight for round steak and up to 5 days for some game cuts.
BBQ and baste with the marinade. Make a slurry of the starch and a little
water and whisk into the marinade. Bring to a boil, stirring as the sauce
thickens. Serve with the BBQ'd meat.
Real garlic and ginger only improves this dish. The amount of pepper sauce
can be varied from mild to fiery. You can substitute wine, sherry, orange
or pineapple juice for some or all of the water to vary the flavor.
Pineapple juice has an enzyme that provides additional tenderizing power to
the vinegar and mustard.
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Joe's Soak Sauce
4 Dried new mexico red chilies 1 1/2 ts Sea salt
4 Dried chipotles 1/4 c Straight bourbon
2 Fresh habanero ; stemmed,see 2 c Red wine vinegar
6 md Garlic cloves 1/4 c Fresh lemon juice
1/3 c Fresh rosemary ; loosely pac 1/4 c Onion ; chopped
Recipe by: Sue Hutt
Preparation Time: 0:25 Preheat oven 250 degrees. Dry
roast the dried chilies until you smell them, about 3 minutes. Submerge
them in a pot of hot water and soak them until soft, about 20 minutes. Put
all ingredients in blender and give it hell for 3-4 minutes. Pour into
mason jar. Joe's soak sauce improves with age and will last several weeks.
I have also frozen it.
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John F. Glasser's Barbecue Sauce
1/4 c Ketchup 1 ts Paprika
1 c Tomato juice 1/8 ts Ground cayenne pepper
1/4 c Vinegar 1 ts Dry mustard
1/2 c Water 1 ts Salt
2 ts Worcestershire sauce 2 ts Brown sugar
1/4 ts Chili powder 1/2 c Chopped onion
1/4 ts Garlic salt
Combine all ingredients and simmer 15 minutes.
Sufficient for 3 lbs. of ribs.
Sauce was the creation of my late father-in-law.
Enjoy! - Jeff Duke
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Judy's Barbeque Sauce for a Crowd
54 oz Bullseye or KC Masterpiece 7 Lemons; juiced
Barbeque sauce, hickory smok 2 tb Worcestershire sauce
3 1/2 qt Tomato sauce 1/2 c White kayo syrup
4 ts Dry mustard 1 tb Black pepper
2 tb Garlic powder 1 ts Cayenne pepper
2 tb Onion powder 4 tb Oil or margarine
1 c Brown sugar
Recipe by: Judy Howle
Mix all ingredients and heat thoroughly to blend
flavors, maybe 15 min on lowest heat. Cool. Baste on meat last 10 minutes
only, or serve with meat. Keeps well in fridge.
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Justin's BBQ Sauces
3 c Onion -- chopped 1/4 c Honey
1 tb Garlic -- chopped 2 tb Lemon juice
1 c Sweet pepper -- chopped 1 tb Salt
1/2 c Parsley -- dried 3 tb Worcestershire sauce
1 c Dry white wine 1/2 ts Mint -- dried
3 tb Vinegar 1 tb Liquid Bar-B-Que Smoke®
2 c Ketchup 1/2 tb Louisiana hot sauce
Place all ingredients in a pot that is big enough to hold them. Bring to
boil. Cook covered., on low heat for several hours.
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Kansas City - Style Sauce (Paul Kirk)
3/4 c Light brown sugar, packed 1/4 ts Mace, ground
1 ea 1 1/4 oz package regular 1/4 ts Black peppper, fresh ground
-flavor chili seasoning 1 c White distilled vinegar
2 ts Dry mustard 1/4 c Molasses
1 ts Ginger, ground 1/4 c Water
1/2 ts Allspice, ground 32 oz Ketchup
1/4 ts Cayenne pepper 3 ts Liquid smoke (optional)
In a large saucepan, combine the brown sugar, chili seasoning, mustard,
ginger, allspice, cayenne, mace, and black pepper. Add the vinegar,
molasses, water, and liquid smoke, if using. Stri until dry ingredients
are dissolved. Add the ketchup and stir to mix.
Bring to a boil over high heat, stirring constantly to avoid spattering.
Reduce the heat to low, cover, and simmer for 30 minutes. Remove from the
heat and let cool to room temperature. Use immediately or cool to room
temperature, cover, and refrigerate for up to 1 week.
Source: John Willingham's World Champion Bar-B-Q
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Kinda Karolina Sauce
1 c Prepared mustard 1/4 c Salt
1 c Vinegar 1 c Water
1/4 c Ground red pepper
Bring to a boil. Pour over anything that isn't moving or mooing...
Source: Kansas City Barbeque by Bill Venable, Rick Welch, Bruce Daniel
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Kukn Barbeque Sauce
12 oz Chili sauce 1 tb Worcestershire sauce
2 c Brown sugar 1 ts Dry mustard
1 x Lemon juice; half 1 ds Tobasco
Combine ingredients in sauce pan. Bring to boil, and reduce to simmer for
at least 1/2 hour. Tastes great on chicken, pork, or sausages. KUKN is a
new radio station in our city, so that's where the name comes from. Hope
you like it! FROM: LINNETT VOGEL (DTNR09C)
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KY Colonels Secret Pork BBQ Sauce
2 1/2 c Water 1 Clove garlic, minced
1/4 c Vinegar 1 ts Red pepper
1 tb Sugar 2 ts Chili powder
3 ts Pepper 1 ts Red pepper sauce
2 tb Butter 1 ts Dry mustard powder
3 ts Salt 3 tb Worcestershire sauce
1/4 Chopped onion
Combine all ingredients in a saucepan. Bring to a boil, stirring
constantly. Reduce heat and simmer for 5 minutes. Cool overnight, warm
before using. Start basting meat with this at the beginning of the cooking
process. Baste and turn until pork registers 170 degrees on a meat
thermometer (takes about 20 minutes for country ribs.)
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Lone Star Ribs & BBQ Sauce
3 lb Small pork ribs 2 1/2 ts Paprika
1 Part 1 1/2 ts Pepper
1 Part 1 1/2 ts Chili powder
3 Parts 1 tb Prepared mustard
***SAUCE*** 1 1/2 ts Liquid Barbecue SmokeAE
1 pt Ketchup 1 c Worcestershire sauce
1 1/2 pt Water Black pepper
1/3 c Flour Paprika
1 tb Salt Salt
4 ts Sugar
Season the ribs with above mixture. Place ribs on the grill in any type of
covered smoker or BBQ pit, keeping away from direct heat so that the smoke
does the cooking. Cook very slowly for 1 1/2 to 2 hours or until meat comes
away from bone easily. during the last 15 min. baste both sides of ribs
with sauce. Cut ribs and serve.
To make sauce, combine ketchup and water in a large pot and bring to boil.
Mix dry ingredients. Add mustard, liquid smoke, and half the worcestershire
sauce. Stir into paste; then add the remainder of worcestershire sauce.
Pour this into heated mixture and boil slowly for 20 min. Refrigerate any
unused portion. Keeps for several weeks. Makes about 1qrt.
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Mad Dog's BBQ Sauce
1 ea Large onion, chopped finely 1/4 c White vinegar
2 tb Olive oil 1/2 c Molasses
2 tb Brown sugar 1/4 c Worcestershire sauce
4 ea Cloves garlic, mashed 1 tb Dry mustard
2 c Tomato paste 1 tb Oregano
1 c Tomato sauce 1 ts Thyme
Chip the onion fine and simmer in olive oil until transparent. Mince the
garlic and add to the onion; simmer for another minute. Stir in the
remaining ingredients and bring to a boil. Simmer for about 15 minutes.
Store in the refrigerator. Use on any barbeque specialty..
Source: Kansas City Barbeque By Carey Starzinger on
Sep 19, 1996
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Marceia's Ol' Fashion Barbecue Sauce
1 Stick butter 1/4 c Chili powder
3 Cloves garlic -- minced 1/4 c Vinegar
1 Onion -- chopped 1 lg Can
1 Lemon -- diced Salt -- to taste
1/2 c Worcestershire sauce Pepper -- to taste
1/2 c Brown sugar Tomato juice
4 c Catsup V-8 vegetable juice
1 lg Can
Ed Cernoch and his ORIGINAL COOKERS barbecue team won the title of "Grand
Reserve World Champion Barbecuer" at the Houston Astrodome in 1981. Here is
the prize-winning sauce recipe courtesy of Marceia, Ed's wife.
Saute garlic, onion and lemon in butter until tender, then add remaining
ingredients. Simmer about 2 hours or until sauce thickens.
Mrs. Ed Cernoch
Recipe By : Texas on the Halfshell - ISBN: 0-385-17904-9
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Mel's Moppin' Sauce
1 c Cider vinegar - peel on
5 tb Worcestershire Sauce 3 ea Cloves garlic, minced
2/3 c Vegetable oil 3 tb Ginger, grated
3 tb Butter 2 tb Dry mustard
1 ea Lemon, thinly slices, with
Combine all ingredients in a saucepan and heat until flavors are nicely
blended, about 15 minutes. After it cools, strain the lemon slices out.
Source: The Great Barbeque Companion, mops, sops, sauces and rubs by Bruce
Bjorkman. By Carey Starzinger on Sep 03, 1996
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Memphis Style Basting Sauce for Ribs
1/4 c Brown Sugar; broken up 1/4 c Worcestershire
1 1/2 tb Memphis Dry Marinade 1/2 ts Tabasco sauce
2 c Red Wine Vinegar 2 x Neem leaves
2 c Water
: Combine Well. Baste the ribs every half hour or so. This baste
keeps well in a large gallon glass bottle. (Like a vinegar Bottle).
Mikenote: This recipe along with the following recipes will provide you
with the most mouth watering ribs you ever locked a lip on....
: Memphis Style Method
: Memphis Style Dry Marinade
: Memphis Style Basting Sauce
: Memphis Style Sweet BBQ Sauce
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Memphis Style Sweet Sauce for Ribs
8 oz Tomato Sauce 1 tb Paprika; Hungarian, mild
1/2 c Spicy Honey Mustard 1 tb Seasoned Salt
1 c Catsup 1 1/2 tb Garlic Powder; or 5 cloves
1 c Red Wine Vinegar -fresh garlic, minced fine
c Water 1/8 ts Chili Powder
1/4 c Worcestershire; smoked 1/8 ts Anaheim Chili/cayenne
1/4 c Worcestershire Sauce;regular 1/8 ts White Pepper
1/4 c Oil Black Pepper; freshly ground
2 tb Tabasco Sauce 1/8 ts Numex Chili Powder
1 tb Lemon Juice 1 Neem leaf; crushed or Bay
2 tb Brown Sugar
: Combine ingredients in a large heavy weight Dutch oven. Bring to a
boil, reduce heat and simmer 30 minutes, stirring occasionally.
: I like to serve this sauce at the table and not baste the ribs with
it while they are on the grill. If you paint this sauce on while the ribs
are hot but off from the fire they will glaze and very slightly brown.
Baste the ribs with this marinade only during the last half hour of
cooking, to glaze the ribs and make them slightly brown...
If this sauce is put on the ribs too early the sugar will blacken the
outside of the ribs and be unpleasant looking but not bad tasting....
The goal is NOT to blacken the outside of the ribs at all, so I usually
serve the sauce at the table near the ribs..... Enjoy this sauce.
Mikenote: This recipe along with the following recipes will provide you
with the most mouth watering ribs you ever locked a lip on....
: Memphis Style Method
: Memphis Style Dry Marinade
: Memphis Style Basting Sauce
: Memphis Style Sweet BBQ Sauce
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Merle's Mop Sauce
1 c Vinegar, cider or wine 1 ea Lemon, thinly sliced
5 tb Worcestershire sauce 3 ea Cloves, crushed
2/3 c Salad oil 2 tb Ginger, grated
3 tb Butter 2 tb Dry mustard
Combine all ingredients in a saucepan and heat until flavors are nicely
blended. Use to baste any meat or poultry.
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Missouri Barbeque Sauce
2 tb Oil 1 tb Chili powder
3/4 c Cider vinegar 1 ts Dry mustard
1 ts Garlic; finely minced 1 ts Paprika
1/2 ts Sugar 1/2 ts Ground cumin
Combine all ingredients, heat to boiling and allow to cool. Let set for at
least one hour for flavors to blend.
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Molasses Orange Barbecue Sauce
1 cn Tomato soup, condensed 1 tb Seasoned salt
-10 3/4 oz size 1 tb Dry mustard
1 cn Tomato sauce, 8 oz can 1 tb Worcestershire sauce
1/2 c Molasses, light 1 tb Orange peel, finely shredded
1/2 c Vinegar 1 1/2 ts Paprika
1/2 c Brown sugar, packed 1/2 ts Pepper, black
1/4 c Vegetable oil 1/4 ts Garlic powder
1 tb Minced onion, instant
In a saucepan, combine all ingredients. Bring to a boil; reduce heat and
simmer uncovered fo 20 minutes. Use to baste beef or poultry last 15
minutes of grilling.
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Momma's & Daddy's Barbecue Sauce
1 #10 can 1 ts Louisiana Hot sauce
12 c Water 1 c Brown sugar
6 ts Celery salt 1 c Worcestershire sauce
1 Head garlic -- peeled and 6 tb Fresh lemon juice
Crushed Zest from the lemons
6 ts Salt 3 tb Apple cider vinegar
2 ts Ground black pepper Catsup -- (about 12 cups)
Combine ingredients, stirring to blend. Simmer for about an hour before
using or canning to allow it to thicken. Charcoal broil or cook in a pit
meat or chicken until done. Cover with sauce and keep warm until ready to
serve. Is best if meat can marinate for at least 30 minutes before
serving.
Note: You can get pretty comparable results from a Weber grill and
mesquite chips, as Bill's Barbecue was always smoked with mequite. Daddy
always said that you had to use Lea and Perrins Worcestershire Sauce --
other brands made the sauce taste funny. This recipe made my parents a fine
living for many years before they retired, in the highly competitive world
of Texas Barbecue. Rosilyn H. Overton
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Mop for All Barbeque Meats
3 tb Salt 1 qt Worcestershire sauce
3 tb Dry mustard 1 pt Vinegar
2 tb Garlic powder 4 qt Beef bone stock
2 tb Chili powder 1 pt Vegetable oil
3 tb Paprika 3 tb Msg (optional)
2 tb Hot pepper sauce (tabasco)
To make bone stock, but stout beef bones and boil them. Add all the other
ingredients to bone stock and let stand overnight in the refrigerator
before using.
Use this mop to rub over meats or to baste them while cooking. The flavor
will change and improve during use, for you ar constatnly transferring
smoth and grease from the meats back to the mop concoction. Keep leftover
mop refrigerated.
Source: Walter Jetton's LBJ Barbeque Cook Book
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Mrs. Ludka's Homemade Barbecue Sauce
1/4 c Chopped onion; sauteed 1/4 c Lemon juice
1 tb Cooking oil or butter 2 tb Brown sugar
1/2 c ;Water 1 Bottle Heinz Chili Sauce
2 tb Vinegar 1/2 ts Salt
1 tb Worcestershire sauce 1/4 ts Paprika
Saute onions in cooking oil or butter. Add remaining ingredients; cook
until thick.
The poster wrote: "This is yummy on baked chicken, ribs, beef or a pork
roast. It is especially good when used on outdoor barbecues. Fourth of
July at our house always offered a rotisseried pork roast, prepared over
hot coals...my father brushed the sauce on the pork as it cooked. Extra
sauce was always served on the side.
"This has been in our family for over 40 years. My mom got it from a
neighbor when she first got married...said she smelled the aroma in her
apartment hallway and knocked on the neighbor's door to get the recipe."
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Mustard Based Central South Carolina BBQ Sauce
3 T Peanut Oil 2 T Honey
2 ea Minced Garlic Cloves 1 T Brown Sugar
1 ea Minced Onion 2 t Dry Mustard
1/2 c Catsup 1 t Ginger
1/3 c Apple Cider Vinegar 1 pn Salt
2 T Lemon Juice
Combine ingredients and set aside. Grill meat (do not add anything).
During the last 4-10 minutes baste with this sauce. Boil the remaining
sauce and spoon 2 T's onto each plate, adding the meat portion.
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Mustard BBQ Sauce
2 tb Oil 1 tb Tabasco sauce
1 lg Onion -- chopped 1/2 ts Pepper
4 Cloves garlic -- minced 1/2 ts Malagueta pepper
1 c Tomato sauce 1/4 Seeded lemon -- chopped
1/4 c Vinegar 1 ts Cumin
2 tb Maple syrup 1 ts Coriander
2 tb Molasses 1/2 ts Ginger'
1/2 c Dijon mustard 1/4 ts Paprika
2 tb Worcestershire sauce
Saute onions and garlic in oil over low heat for 5 min. Add remaining
ingredients and cook for 10 more min. Spread on meat during last 10-15 min.
of grilling or broiling or last 20-25 min. of baking. Makes 2 1/2 to 3
cups.
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My Barbeque Sauce
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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N.C. Basting Sauce
2 c Vinegar, cider 1 tb Worcestershire sauce
1 tb Tabasco sauce 1 tb Chili powder
2 tb Paprika 1 c Water
3 tb Salt
Combine all ingredients and let sit for an hour or more at room temperature
to let flavors combine and mature.
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N.C. BBQ Sauce
2 c Vinegar 1 tb Pepper
1 c Water 1 1/2 tb Brown sugar
1/2 c Ketchup 1 tb Lemon juice
2 1/2 tb Chili powder 1/2 ts Salt
Bring vinegar and water just to simmer. Add other ingredients and stir well
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New Orleans Barbeque Sauce #2
1 ea Onion, large, chopped 3 c Tomato puree
3 tb Oil 1/2 c New Orleans Molasses
3 ea Cloves garlic, minced 1/4 c Vinegar
1 ts Dry mustard 1 ds Angostura bitters
1 ts Thyme 2 tb Worcestershire sauce
1 ts Oregano 1 tb Salt
1/2 c Water 3 tb Brown sugar
1/4 c Sweet pickle, chopped
Cook onion in oil over moderate heat until transparent. Add minced garlic
and cook 1/2 minute. Add remaining ingredients and bring to a boil. Simmer
10 minutes. Makes an excellent sauce for chicken, spareribs, or
hamburgers. Any leftover sauce can be stored in the refrigerator for later
use.
Note: Angostura is a brand name of a type of bitters. It is available in
many supermarkets OR many liquor stores. By Carey Starzinger
on Oct 17, 1996
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No Salt Barbeque Sauce #1
From: Gaye Levy 1/4 c Vinegar
1 c Hunts no salt tomato sauce 1 ts Sugar or 2 packets of equal
1 tb Worcestershire sauce 1 ts Celery seed
3 ds Tabasco 1 ts Dried onion
1 c Water 1/4 ts Liquid smoke
Combine all ingredients. Heat to boiling, then simmer 30 minutes.
Optional: add a squeeze or two of lime juice.
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No Salt Barbeque Sauce #2
From: Gaye Levy 1 1/2 ts Fresh lemon juice
1 tb Vegetable oil 1 ts Liquid smoke
1 Sm Onion, coarsely chopped 1 ts Garlic powder
2 c No-salt tomato sauce 1/2 ts Cayenne pepper
1/2 c Light molasses 1/4 ts Tabasco
1/4 c Cider vinegar 3 pn Allspice
1/4 c Dijon mustard
Heat oil is a heavy medium skillet over med-high heat. Add onion and cook
until translucent, stirring occasionally. This should take about 8 minutes.
Add all remaining ingredients and simmer until thickened, about 15 minutes.
Stir frequently. Makes 3 cups.
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North Carolina BBQ Sauce
1 1/2 c Brown sugar 1 c Onion, chopped
1/2 c Butter 1 cl Garlic
1 c Ketchup 1/2 c Vinegar
1 sm Heinz 57 Sauce 1 tb Dry Mustard
1 tb Celery seed Red pepper flakes
Caramel butter and sugar until bubbly. Add vinegar and whisk until lumps
are gone. Add all other ingredients and cook over low heat until
thickened. More garlic may be added to taste. Red pepper flakes can be
added to taste.
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North Carolina-Style Barbecue Sauce
1 c White vinegar 1 c Cider vinegar
1 tb Sugar 1 tb Red pepper flakes, crushed
1 tb Tabasco sauce Salt; to taste
Black pepper
In a non-corrosive container, combine all ingredients and mix well.
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North Carolina: Eastern Rub & Sauce
------------------------------------RUB------------------------------------
2 ts Salt 2 ts Black pepper
2 ts Brown sugar 1 ts Cayenne pepper
2 ts Cumin 1/4 c Paprika
2 ts Chile powder
-----------------------------------SAUCE-----------------------------------
1 c White vinegar 1 tb Red pepper flakes
1 c Cider vinegar 1 tb Tabasco
1 tb Sugar 1 tb Black pepper
Use rub on meat and allow to set until rub looks moist. For sauce, blend
all ingredients and allow flavors to blend. By cstarz@teleport.com (Carey
Starzinger) on Jun 27, 1996
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North Carolina: Eastern Style
4 c Cider Vinegar 1 tb Red pepper flakes
1/4 c Brown sugar 1 1/2 ts Cayenne pepper
3 tb Salt 1 ts Black pepper
Mix thoroughly. Allow flavors to blend.
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North Carolina: Eastern Style Lemon Mop
1 c Cider vinegar 1 ts Cayenne
1/2 c Water 2 ts Tabasco
3 tb Lemon juice 2 tb Worcestershire Sauce
3 tb Butter 2 tb Sugar
Mix thoroughly and allow time for flavors to blend.
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North Carolina: Eastern Style Sweet & Sour
2 c Cider vinegar 1 1/2 ts Black pepper
1 c Brown sugar 1/2 ts Salt
1 c Mustard 1 tb Worcestershire Sauce
1/2 ts Cayenne pepper 1 ts Tabasco Sauce
Mix thoroughly and allow time for flavors to blend.
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North Carolina: Eastern Style Sweet & Sour II
1 g Cider vinegar 3 tb Red pepper flakes
3/4 c Salt 1 c Brown sugar
2 tb Cayenne
Mix thoroughly and allow flavors to blend.
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North Carolina: Eastern Style Thinned with Butter
1/2 c Vinegar 1 tb Tabasco
1 ts Mustard 1 tb Chili powder
1/4 ts Cayenne, more to taste 1 tb Black pepper
1 ts Paprika 1/2 ea Juice of lemon
2 tb Sugar 1 ea Clove garlic
2 ts Salt 8 tb Butter
1 tb Worcestershire sauce
Cook all but butter 15 minutes. Strain. Add butter and sit 30 minutes.
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North Carolina: Eastern Style with Butter
8 tb Mustard 1 c Cider vinegar
1 ts Black pepper 1/2 ts Soy sauce
6 tb Sugar 2 ts Chili powder
1 ts White pepper 2 tb Butter
Combine all but soy and butter, heat 10 minutes. Add soy sauce and butter
at end.
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North Carolina: Eastern Style with Butter III
2/3 c Mustard 1 ts White pepper
1/2 c White sugar 1/2 ts Cayenne pepper
1/4 c Brown sugar 5 dr Tabasco
1 c Cider vinegar 1/2 ts Soy Sauce
2 tb Chili powder 2 tb Butter
1 ts Black pepper
Mix all ingredients except soy and butter. Simmer 10 minutes.
Remove from heat and stir in soy and butter.
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North Carolina: Eastern Style with Chili
2 c Cider vinegar 1 tb Worcestershire sauce
1 tb Tabasco 1 tb Chili powder
2 tb Paprika 3 tb Black pepper
3 tb Salt 1 c Water
Mix thoroughly, allow flavors to blend
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North Carolina: Eastern Style with Herbs
1 c Cider vinegar 1 ts Sugar
1/2 c Water 1 ea Bay leaf
2/3 c Minced onion 2/3 ts Thyme
1 ea Clove garlic 3 tb Peanut oil
1 ts Pepper 3 ts Dry mustard
1/2 ts Salt 1 ts Cold water
2 ts Red pepper flakes
Boil all but the last two ingredients for five minutes. Dissolve mustard
in water and add.
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North Carolina: Eastern Style with Molasses
1 g Cider vinegar 3 tb Red pepper flakes
1/2 c Salt 1/2 c Molasses
2 tb Red pepper
Mix thoroughly and allow time for flavors to blend.
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North Carolina: Eastern Style with Onion
2 c Cider vinegar 1 tb Hot pepper flakes
1 tb Peppercorns 1 ea Onion, grated
1 ts Celery seeds 1 c Water
1 ts Salt
Saute onion until translucent in a small amount of oil. Mix all
ingredients and allow time for flavors to blend.
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North Carolina: Eastern Style with Sugar
1 c White vinegar 1 tb Sugar
1 c Cider vinegar 1 ts Tabasco
1 tb Red pepper flakes -Salt and pepper to taste
Mix thoroughly and allow flavors to blend.
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North Carolina: Eastern Style with Sugar & Butter IV
2 ts Salt 1 ts Black pepper
1 tb Paprika 2/3 c Water
2 tb Sugar 1/4 c Worcestershire sauce
1/2 ts Cayenne 2/3 c Red wine vinegar
1/2 ts Dry mustard 1/2 c Butter
Boil dry ingredients in water. Remove from heat and stir in the remaining
ingredients.
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North Carolina: Eastern Style with Sugar & Chili
8 c Cider vinegar 6 tb Red pepper flakes
4 c Water 12 tb Black pepper
4 tb Worcestershire sauce 6 tb Salt
4 tb Chili powder 4 tb Sugar
6 tb Paprika
Mix thoroughly and allow time for flavors to blend.
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North Carolina: Eastern Style with Sugar II
2 c Cider vinegar 2 ts Red pepper flakes
2 tb Salt 2 tb Brown sugar
Mix Thoroughly and allow flavors to blend
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North Carolina: Eastern Style with Sugar III
1 c Cider vinegar 1 ts Red pepper flakes
2 tb Salt 1 tb Brown sugar
1/2 ts Red pepper
Mix thoroughly and allow flavors to blend.
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North Carolina: Eastern Vernon's Dad's Sauce
1 g Cider vinegar 10 oz Worcestershire sauce
6 oz Texas Pete 1 1/4 oz Crushed Red Pepper
Age at least 1 day. Marinate items overnight and serve extra sauce with
meal.
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North Carolina: Piedmont I (Smoked Pork)
1 1/2 c Cider vinegar 1/2 ts Cayenne
10 tb Ketchup 1 pn Red pepper
1/2 c Water -Salt and pepper to taste
1 tb Sugar
Simmer: Cook, stirring until sugar dissolves. Allow time for flavors to
blend.
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North Carolina: Piedmont II
1 1/2 c Cider vinegar 1/8 ts Red pepper flakes
1/2 c Ketchup 1 tb Sugar
1 ts Salt 1/2 c Water
Mix thoroughly and allow time for flavors to blend.
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North Carolina: Piedmont III
1/2 ea Stick butter 3/4 c Brown sugar
1/4 c Minced onion 1 ts Worcestershire Sauce
1 1/4 c Cider vinegar 1/4 ts Cayenne pepper
1 1/4 c Ketchup -Salt and pepper to taste
Saute onion in butter. Add rest of ingredients and simmer 30 minutes. Use
on pork smoked with vinegar based mop.
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North Carolina: Piedmont IV
2 tb Brown sugar 2 tb Cornstarch
1 tb Dry mustard 1/2 ts Allspice
1 tb Celery salt 4 c Tomato juice
1 tb Cayenne 1 1/2 ts Worcestershire sauce
1 tb Black pepper 1 c White vinegar
1 tb Paprika 1 tb Grated onion
Prevent lumping. Mix dry ingredients, add some liquid to make a paste. Add
remaining liquids. Cook on simmer for 2 hours.
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North Carolina: Piedmont V
1/8 ts Cinnamon 1 ts Salt
1/3 c Cider vinegar 1 ts Celery seed
1/2 c Ketchup 1 c Water
1/2 ts Nutmeg
Mix thoroughly and allow time for flavors to blend.
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North Carolina: Piedmont VI
1 1/2 c Brown sugar 1 tb Celery seed
1/2 c Cider vinegar 1 c Onion, chopped
1 ea Stick butter 1 ea Clove garlic
1 c Ketchup 1 tb Dry mustard
6 oz Heinz '57' sauce -Red pepper flakes to taste
Cook sugar, butter until bubbly. Add vinegar and whisk. Add rest of
ingredients and cook until thick.
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North Carolina: Piedmont VII
----------------------------------MARINADE----------------------------------
1 c Apple cider 1/2 ts Cayenne
-----------------------------------SAUCE-----------------------------------
1/4 c Worcestershire Sauce 1/4 c Water
1/4 c Brown sugar 1/4 c Ketchup
1/4 c Cider vinegar 2 ts Chili powder
Mix thoroughly and allow flavors to blend.
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North Carolina: Piedmont VIII
2 c Vinegar 1 tb Black pepper
1 c Water 1 tb Lemon juice
1/2 c Ketchup 1 1/2 tb Brown sugar
2 1/2 tb Chili powder 1/2 ts Salt
Mix thoroughly and allow flavors to blend.
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North Carolina: Piedmont IX
32 oz Ketchup 2 qt Vinegar
6 oz Texas Pete 2 oz Chili powder
2 oz Tabasco
Mix thoroughly and allow time for flavors to blend.
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North Carolina: Piedmont X
1 c White vinegar 1/2 ts Red pepper
1/2 c Water 1/2 ts Black pepper
1/4 c Ketchup 1/2 ts Salt
1 tb Sugar
Mix thoroughly and allow flavors to blend.
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North Carolina: Piedmont XI
1 c Cider vinegar 1/2 ts Chili powder
1 ts Salt 1/8 ts Nutmeg
1 tb Celery salt 1/2 ts Brown sugar
1/2 c Ketchup 1 c Water
Mix thoroughly and allow time for flavors to blend.
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North Carolina: Piedmont XII
1/4 c Cider vinegar 2 tb Brown sugar
1 c Water 2 tb Molasses
2 tb Garlic powder 2 ts Dry mustard
1 c Ketchup 1 ea Small onion, finely chopped
1 ts Chili powder
Combine all ingredients and allow time for flavors to blend.
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North Carolina: Piedmont XIV
1/2 c Water 1 tb Worcestershire Sauce
1/2 c Cider vinegar 1 tb Tabasco
1 c Ketchup 1/2 ts Black pepper
1 ts Salt 1 ea Onion, chopped
1 tb Sugar
Combine all ingredients and simmer for a minimum of 1 hour.
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North Carolina: Piedmont XV
1 1/2 c Cider vinegar 1 ea Onion, chopped
1/2 c Water 2 tb Brown sugar
1/2 c Ketchup 1 tb Worcestershire sauce
1 ts Salt 1/8 ts Red pepper
Combine all ingredients and simmer 15 minutes. Allow time for flavors to
blend.
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North Carolina: Piedmont XVI
1 1/2 c Cider vinegar 1/8 tb Red pepper flakes
1/2 c Ketchup 1 tb Sugar
1 ts Salt 1/2 c Water
1/2 ts Ground red pepper
Mix thoroughly and allow time for flavors to blend.
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North Carolina: Piedmont XVII
1/3 c Honey 2 ea Bay leaf
1/3 c Molasses 3 tb Tomato paste
1 ea Head of garlic, minced 48 oz Tomato sauce
2 tb Whole cumin seed 4 c White vinegar
3 tb Coriander seed 4 c Water
1 tb Peppercorns 1/4 c Salt
8 ea Dried chilis
Cook honey-chilis 30 minutes. Add tomato sauce, cook an additional 15
minutes. Add rest of ingredients, simmer 10 minutes.
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North Carolina: Piedmont XVIII
3/4 c Cider vinegar 1 ts Sugar
3/4 c Ketchup 1/4 c Water
3/4 ts Red pepper flakes -Salt and pepper to taste
Simmer all ingredients gently until sugar is thoroughly dissolved. Allow
to set for flavors to blend.
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North Carolina: Western I (Smoked Pork)
1 c Ketchup 1/4 c Onion, minced
1 c Brown sugar, packed 1 ts Pepper Sauce
1/2 c Lemon juice 1 ts Worcestershire sauce
1/4 c Butter
Combine all ingredients and simmer for 30 minutes. Reduce heat and simmer
for another 30 minutes. Use as a dipping sauce.
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North Carolina: Western II (Smoked Pork)
1 cn Tomato sauce 2 1/2 ts Salt
2 c Water 1/4 ts Tabasco
1 ea 6oz tomato paste 2 tb Pepper
2 ea Dried chilis 1 ea Onion, finely chopped
1/2 c Ketchup 1 ea Clove garlic, minced
2 tb Worcestershire Sauce 2 ea Bay leaf
2 ts Chili powder 1/2 lb Butter
1 ea Juice of two lemons 2 ts Dry mustard
1/4 c Red wine vinegar
Simmer all ingredients 30 minutes. Strain and cool.
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North Carolina: Western III (Smoked Pork)
1 c Tomato sauce 2 tb Worcestershire Sauce
1/4 c Ketchup 1 ts Dry mustard
1/4 c White vinegar 1/2 ts Salt
1/4 c Water 1/4 ts Chili Powder
2 tb Brown sugar 1/8 ts Cayenne Pepper
1 tb Paprika
Simmer for 10 minutes. Refrigerate for at least 12 hours before using.
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North Carolina: Western IV (Smoked Pork)
2 tb Brown sugar 1 tb Paprika
1/4 ts Chili powder 1 ts Dry mustard
1/2 ts Salt 1/8 ts Cayenne
2 tb Worcestershire Sauce 1/2 c White Vinegar
1 c Tomato sauce 1/4 c Ketchup
1/4 c Water
Simmer 10 minutes and refrigerate overnight prior to using.
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North Carolina: Western V
1/3 c Cider vinegar 1/2 ts Chili powder
1 ts Salt 1/8 ts Nutmeg
1 ts Celery seed 1/2 ts Brown sugar
1/2 ts Cinnamon 1 c Water
1/2 c Ketchup
Simmer briefly and allow time for flavors to blend.
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North Carolina: Western VI (Smoked Pork)
1 1/2 c Brown sugar 1 c Onion, finely chopped
1/2 c Butter 2 ea Cloves garlic, minced
1 c Ketchup 1/2 c Vinegar
1 ea Small bottle Heinz 57 Sauce 1 tb Dry mustard
1 tb Celery seed -Red Pepper Flakes to taste
Caramelize butter and sugar until bubbly. Add vinegar and whisk. Add rest
of ingredients and simmer until thickened.
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Old-Fashioned Barbeque Sauce
4 c Ketchup 1/2 c Horseradish
1/2 c Mustard, ground 2 ts Salt
1/2 c Cider vinegar 1 ts Black pepper, fresh ground
1/8 c Honey 1 tb Sugar
1/2 c Worcestershire sauce 1 ea Garlic, clove, crushed
2 tb Tabasco sauce 1 ts Sage
Combine all ingredients in a saucepan. Bring to a boil while stirring
constantly. Set aside and let cool to room temperature. Use for basting
spareribs and as a general-purpose barbeque sauce for hamburgers, pork,
etc.
Source: Mesquite Cookery by John 'Boog' Powell By Carey Starzinger
on Sep 20, 1996
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Oriental BBQ Sauce
4 T Toasted sesame seeds 1/3 c Oil
1 T Peanut butter 1/3 c Sherry
4 T Brown sugar 1 t Grated ginger (amount ??)
2 T Curry powder 1 T Minced garlic
1/2 c Soy sauce 4 Green onions chopped, white
1 T Pepper -only
Place first 8 items in blender and blend 45 seconds. Stir into bowl with
ginger, garlic & onions. Use to marinate chicken.
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Outrageous Ham Steak Sauce
3/4 c Ketchup 2 T Mustard, Prepared
1/4 c Cider vinegar 1/4 c Sugar, dark brown
2 t Worcestershire sauce 1/2 t Salt
1/2 t Hot pepper sauce
Cook sauce uncovered for 15 minutes. Marinate ham in sauce for 1/2 hour or
longer, grill, broil, or fry ham steak basting with the sauce as needed.
Very Good!!
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Pat Fusco's Georgian Moppin' Sauce
----------------------------FOR POULTRY AND PORK----------------------------
1 t Salt 1/3 c Water
1 T Hungarian sweet paprika 2 T Worcestershire sauce
1/4 t Cayenne pepper 1/3 c Red wine vinegar
1/4 t Dry mustard 1/4 c Unsalted butter; cut in bits
1/2 t Freshly ground pepper
In a medium saucepan, combine the dry ingredients with the water. Heat to
boiling; remove from heat. Add the Worcestershire sauce and vinegar. Stir
in the butter. Makes about 1-1/4 cups.
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Phoenix Brand Championship BBQ Sauce
1/2 Onion -- minced 4 Cloves garlic -- minced
3/4 c Whiskey 2 c Ketchup
1/3 c Vinegar 1/4 c Worcestershire sauce
1/2 c Brown sugar -- packed 3/4 c Molasses
1/2 ts Pepper 1/2 tb Salt
1/4 c Tomato paste 2 tb Liquid Barbecue SmokeAE --
1/3 ts Hot sauce -- to taste To taste
Combine onion, garlic and whiskey in a 3-quart saucepan. Saute until onion
and garlic are translucent, about 10 min. Remove from heat and light
mixture, flame for 20 seconds. Add all remaining ingredients. Bring to
boil, then turn down mixture to a medium simmer. Simmer 20 min., stirring
constantly. Run sauce through a medium strainer to remove onion and garlic
bits if you prefer a smoother sauce. Makes 4 cups. This sauce get better
with age so make it a day or two before use. Keep refrigerated
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Pineapple Barbecue Glaze
3 oz Pineapple juice, frozen 1/4 c Orange marmalade
-concentrate 2 tb A-1 (tm) Steak Sauce
In a saucepan, combine all ingredients. Bring to boiling. Use to baste
poultry or pork, last 10 minutes of grilling.
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Pineapple Cranberry Barbecue Sauce
1 ea 12 oz jar of pineapple -canned
-preserves 1/2 c Chili sauce
1/2 c Cranberry sauce, whole, 1/3 c Vinegar
Combine all ingredients. Use to baste pork, poultry or sweet potatoes last
15 minutes of grilling. Heat and pass remainder.
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Pineapple Willie's Jack Daniel's BBQ Sauce
1/2 lg Onion, minced 3/4 c Molasses
4 Cloves Garlic, minced 1/2 ts Black Pepper
3/4 c Jack Daniel's Whiskey 1/2 tb Salt
2 c Catsup 1/4 c Tomato Paste
1/3 c Vinegar 2 tb Liquid Smoke
1/4 c Worcestershire Sauce 1/3 ts Tabasco
1/2 c Brown Sugar, packed
Combine onion, garlic, and Jack Daniel's Whiskey in a 3-quart saucepan.
Saute' until onion and garlic are translucent, approximately 10 minutes.
Remove from heat and light mixture; flame for 20 seconds. Add all remaining
ingredients. Bring to a boil, then turn down to a medium simmer. Simmer 20
minutes, stirring constantly. Run sauce through a medium strainer to remove
onion and garlic bits if you prefer a smoother sauce. Cool and enjoy. NOTE:
This sauce gets better with age. If time permits, keep it in the
refrigerator a day or so to develop a deeper, richer taste.
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Pitts Secret Basting Sauce
1 c Texas beer 1/4 c Wine vinegar
2 tb Liquid smoke 1/4 ts Tabasco
2 tb Soy Sauce
Mix all ingredients in a shaker-type bottle. Shake liberally on ribs,
chops, etc. while cooking.
From the kitchen of Kathy Pitts Bryan, TX
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Plum Bar-B-Que Sauce
1/4 c Onion; Chopped -- 1 small 16 1/2 oz Purple Plums; 1 cn -- *
1/4 c Butter Or Margarine 6 oz Frozen Lemonade; Thawed -- 1
1/4 c Chile Sauce Cn
2 ts Mustard -- Dijon-style
* Plums should be drained, pitted and finely chopped.
~-------------------------------------------------------------------------
Cook onion in margarine in 2-quart saucepan stirring occasionally, until
tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling;
reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally.
Makes about 2 cups of sauce.
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Polynesian Teriyaki Sauce
1/2 c Soy Sauce 1/4 ts Garlic powder
1/3 c Apricot-Pineapple preserves 1 tb Cornstarch
1/2 ts Ginger 1/4 c Water
Combine first four ingredients in saucepan and bring to a boil slowly.
While sauce is cooking, combine cornstarch and water and add to sauce. Cook
until sauce thickens.
Source: Best Barbeque Recipes by Mildred Fischer
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Pop's BBQ Sauce
Pop's BBQ Sauce 1 ts Dried oregano leaves,
Xxxxx xxx xxxxx -crushed
2 tb Corn oil 1 c Catsup
2 c Chopped onion 1 c Chili sauce
6-10 cloves garlic, minced 1/2 c Unsulphured molasses
3 tb Worcestershire sauce 2 tb Cider vinegar
1 ts Cracked black pepper 6-10 drops red-pepper sauce
In medium saucepan heat oil over medium heat. Add onion and garlic, reduce
heat to low and cook about 10 minutes, stirring frequently. Add
Worcestershire sauce, pepper and oregano; simmer 10 additional minutes,
stirring frequently. In bowl mix catsup, chili sauce, molasses and
vinegar; blend into onion mixture and simmer 30-40 minutes, stirring
frequently. Blend in red-pepper sauce. Apply to meats during last 5-10
minutes of grilling. Use immediately or cool and refrigerate up to four
weeks.
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Pork BBQ Sauce
1 c Onion, finely minced 2 tb Worcestershire sauce
3/4 c Garlic, finely minced 2 1/2 tb Mustard
2 tb Tiger sauce
Blend together all ingredients. The technique used was to stab large holes
in a pork roast, massage the sauce into the holes produced and marinate
overnight.
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Prudhomme's BBQ Sauce
***SEASONING MIX *** 3/4 c Dry roasted pecans --
1 1/2 ts Black pepper Chopped
1 ts Onion powder 5 tb Orange juice
1/2 ts White pepper 1/2 Orange
1 ts Salt 2 ts Lemon juice
1 ts Garlic powder 1/4 Lemon
1/2 ts Cayenne 2 tb Garlic -- minced
1/2 lb Bacon -- minced 1 ts Tabasco sauce
1 1/2 c Onions -- chopped 4 tb Butter
2 c Pork, beef or chicken stock Rind and pulp
1 1/2 c Chili sauce Rind and pulp
1 c Honey
Combine the seasoning mix ingredients in a small bowl and set aside. In a 2
Qt. 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 min., stirring occasionally. Stir in the seasoning mix and
cook about 1 min. Add the stock, chili sauce, honey, pecans, orange juice,.
lemon juice, orange and lemon rinds and pulp, garlic and Tabasco, stirring
well. Reduce heat to low continue cooking about 10 min. stirring frequently.
Remove orange and lemon rinds. Continue cooking and stirring about 15 more
min.to let flavors marry. Add the butter and stir until melted. Remove from
heat. Let cool about 30 min. then pour into food processor and process
until pecans and bacon are finely chopped. This sauce may be used to BBQ
Chicken, pork or ribs. Makes 5 cups.
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Pungent BBQ Sauce
1 c Olive oil 1 tb Basil
6 Cl Garlic; chopped 1 tb Chili powder
1 c Onion; minced 1/4 c Parsley; chopped
1 c Green pepper; minced 1 c Red wine
1 c Tomatoes peeled and chopped 1 c Beef stock
2 Celery; minced 1 c Tomato puree
2 tb Red win vinegar 1 1/2 ts Salt
2 ts Pepper
Saute the garlic in the oil until browned and almost crisp. Add the onions
and cook until tender but not browned. Add green pepper, tomatoes, celery,
basil, chili powder, stock and vinegar. Cover and let simmer for 40 min.,
then run the mixture through a blender or food processor. Add the remaining
ingredients and simmer for at least 10 min., the longer this sauce simmers
the better it makes it.
To serve this sauce can be used either hot or cold for basting or serving
on the table. Makes 5 1/2 cups and can be stored in the refrigerator
covered.
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Quick BBQ Sauce
1/4 c Onion -- finely chopped Chopped
2 tb Butter 1 c Ketchup
1/4 c Brown sugar 1/4 c Lemon juice
1 tb Worcestershire sauce 1 ts Mustard
1 Clove garlic -- finely 1/2 ts Tabasco sauce -- to taste
In a small saucepan, cook onion and garlic in butter until tender. Add
remaining ingredients bring to boil. Reduce heat, simmer uncovered 15 to 20
min. Use as a basting sauce for chicken, pork or beef. Can be made in
microwave.
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Ranch Barbeque Sauce
1 c Catsup 1 ts Salt
1/3 c Worcestershire sauce 1 ds Tabasco sauce
1 ts Chili powder 1 c Water
Combine all ingredients. Heat to boiling; simmer 30 minutes. If sauce gets
too thick, add small amount of water. Use to baste ribs, etc.
Source: Better Homes and Gardens Barbecue Book By Carey Starzinger
on Oct 07, 1996
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Rattlesnake Club Barbeque Sauce
1 1/2 c Ketchup 1 tb Molasses
1/2 c Prepared chili sauce 1 tb Red wine vinegar
1/4 c Prepared steak sauce 1 tb Jalapeno pepper; minced
3 tb Dry mustard 1 tb Garlic juice
2 tb Prepared horseradish 1 tb Tabasco sauce
Recipe by: Steve Whisk first 10 ingredients in bowl. Add hot pepper sauce
to taste. (Can be prepared up to 1 week in advance. Cover and chill. Bring
to room temperature to serve.) I have also made a great brisket that I got
general directions for from my cousin in TX who competes in brisket
cook-offs. I ate his once and it was fantastic, melted in your mouth. I
have tried to duplicate it and have come close. Here it is:
Mix together apple juice, Italian dressing, liquid smoke and inject into
brisket (or poke holes in it and marinate in stuff overnight) When you
smoke it, wrap it in aluminum foil for at least the first half of smoking
time. This is the secret to being tender. Unwrap for the last hour or two
to brown. Serve with barbecue sauce.
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Really Simple Barbeque Sauce
1 ea Onion, finely chopped 3 tb Worcestershire sauce
2 tb Fat or cooking oil 1/2 c Water
2 tb Vinegar 1/2 ts Tabasco sauce
2 tb Brown sugar -salt to taste
4 tb Lemon juice -Liquid Smoke may be added
1 c Catsup If desired
Brown onion in the oil and add remaining ingredients. Simmer for 30
minutes. Transfer to a blender and thoroughly blend, making a smooth sauce,
ready for beef, chicken, pork, or little fuzzy lambs...
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Red Hot Barbecue Sauce
1/4 c Molasses 1/2 c Pineapple juice
1/4 c Prepared mustard 1/4 c Worcestershire sauce
1/4 c Packed brown sugar 1/2 ts Tabasco sauce
3/4 c Vinegar
Put molasses, mustard, and brown sugar into a small bowl; stir to mix well.
Add remaining ingredients; mix well. Makes about 2 cups.
By Tom Kelly on Apr 16, 1997
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Red's Basting Sauce
2 tb Chili powder 1 Beer
1/2 ts Cayenne pepper 1 pt Vegetable oil
1 lb Butter 4 Lemon ; quartered
2 Onions ; peeled/thick sliced 1/4 c Worcestershire sauce
5 Cl Garlic ; peeled and crush 2 Bay leaves
1 bn Parsley sprigs ; chopped
Recipe by: Chile Pepper Magazine - Sep/Oct 1990 Melt the butter, add the
onions and garlic, and saute for 4 to 5 minutes to soften. Add the beer,
squeeze in the lemon juice, and add the lemon rinds t the pot. When the
foam subsides, add all of the remaining ingredients and bring to a boil.
Reduce the heat to a medium low and simmer for 20 minutes. Keep baste warm,
adding beer and oil as needed.
By the way, you'll notice that there are no tomatoes, ketchup, or sugar in
this recipe. All of these things caramelize and burn quickly, giving the
meat a nasty taste.
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