This is one that I really like. There are over 600 commercial brands out there and they are all used for BBQ. Some of us have some secret recipes stashed away but prefer to share. Feel free to use any recipe from this board and don't forget to share one of your favorites as well.
Rum and Molasses sauce Ingredients: 2 cups of ketchup 1 cup of dark rum 1/2 cup of molasses 1/4 cup butter - melted 2 Tbs white onions - menced 2 Tbs. spicy mustard 1 tsp Worcestershire sauce Combine the rum, onion, mustard, Worcestershire sauce, and heat over low heat for 30 minutes avoiding boiling. Stir often. Add ketchup and butter and warm for 10 minutes. It SHOULD NOT be allowed to boil.
Poultry basting sauce Ingredients: 1 cup butter 1/4 cup apple juice 3 garlic cloves - minced 2 Tbls parsley - fresh 2 tsp fresh ground black pepper 1 tsp salt 1/8 tsp cayanne pepper First melt butter in skillet over medium heat - do not burn. Next add remaining ingredients. Simmer for 15-20 minutes and use warm. Do not use after meat is done and before serving to reduce contamination of the finished product Enjoy!
Southwest Sauce Ingredients: 1 cup apple juice 1/2 cup red wine vinegar 1/3 cup red chilies - mild or hot to preference 1/4 cup minced sweet onion 3 cloves garlic - minced 2 Tbls. butter 2 Tbls. fresh ground black pepper 1 tsp salt 1/8th tsp oregano 1/8th tsp cumin First melt butter in skillet over medium heat - do not burn. Next add the onion and cook until transparent. Then add garlic. Simmer for 5 more minutes. Next stir in chilies, oregano and cumin. Next add apple juice, vinegar, salt and pepper. Cook for over medium heat for 15 minutes more. Allow to cool and serve on and/or with ribs and chicken. Have fun
Hawiian Rib sauce 1/4 lb butter (1 stick) 1 1/2 cup of apple juice 1/2 cup of water While these are warming to a simmering temperature, cut up the following: 1 medium white onion - diced 2 thick lices of fresh pineapple - or - 3 slices of canned pineapple When the prior ingredients are almost to boiling temperature add the onion and pineapple. Then add: 2 lemons, juiced with rhine added to the pot 2 tbsp fresh ground black pepper 1 tsp sea salt 1 tsp hot sauce Allow all the ingredients to simmer for 30 minutes and then to cool. Strain mixture into a new pan and begin applying to ribs after about 2 hours of cooking. Apply every 30 minutes thereafter until finished. Good for 2 racks of ribs. Adjust recipe for additional quantities
Crabapple bbq sauce 3 Tbs. crabapple jelly 1 Tbs. Honey vinegar 4 finely minced cloves of garlic 1/2 tsp fresh ground pepper 1/4 tsp salt
Hawiian rib marinade Mix the following in a plastic or glass bowl: 1 cup of fresh pineapple juice 1/2 cup of turbinado sugar Can substitue brown sugar 1 Tbs white vinegar 1 Tbs soy sauce 1 tsp salt Use the marinade for tangy ribs or Hawaiian chicken. Simply marinate for 2 to 4 hours and grill over direct heat. Turbinado Sugar is also known as "Sugar in the Raw". It is made from the initial pressing of raw sugar cane. The natural molasses, when so refined, remains in the sugar crystals which results in a blond color.
sauce with some ZING This recipe can be used on any type of beef you might choose. Steaks and roasts are the first to come to mind. First remove the stems, seeds and ribs from the jalapenos. Then in a blender mix the following: 2-4 fresh jalapeno peppers Can substitute 1/2 to 1 tsp red pepper flakes. 1/2 cup of dry red wine 1/4 cup extra virgin olive oil 3 cloves of garlic, crushed 1 tsp parsley 1 tsp salt 1 tsp cracked black pepper 1/8th tsp tobasco A couple of 1" ribeye or sirloin steaks Blend all ingredients until smooth. Place steaks and marinade in a sealable plastic bag for 6 to 8 hours in the refrigerator. Fire up the grill so that the coals are really hot. Next remove the steaks allowing excess marinade to drip off and place the steaks directly over the coals. Cook until desired doneness has been reached. Enjoy!
Spicy Chicken Baste In a plastic or glass bowl, mix the following ingredients: 2 sticks of butter 1/3rd cup of lemon juice Zest from one lemon 2 cloves of fresh grated garlic 2 Tbs of parsley 1 tsp of dried dill 2 tsp of fresh ground black pepper 1 tsp salt 1/8th tsp cayenne (optional) Melt butter in pan. Then add the other ingredients and simmer for 20 minutes. Baste the chicken before placing it on the cooker. Baste every 30 minutes for the first 1/2 of the cooking time and then every 15 minutes thereafter.
Jamaican Jerk Sauce The basic seasonings are usually made up into a jerk paste added to whatever other seasonings you might use. A simple jerk recipe is: 1 C. olive oil 1 finely chopped onion 1 bunch chopped scallions(green onions) 1/4 C. soy sauce 4 cloves crushed garlic 1/2 C. chopped parsley 1/4 C. ground allspice 2 T. fresh thyme leaves 2 Scotch Bonnet peppers (seeded and chopped) wear gloves 1 t. black pepper 1 t. cinnamon Ingredients 1/2 t. ground nutmeg salt to taste - depends upon how salty the soy sauce is. Add a couple of tablespoons of this to whatever other seasonings you want to put on the chicken.
North Carolina Pork Pullin Sauce This is a vinegar based barbecue sauce used to eat at 'pig pullins' in North Carolina. 1 Qt. vinegar 1 pt. water 2 T. salt 1 t. red pepper 1 t. black pepper
Rib Baste Mix the following items in a cast iron pot on the stove: 2 Gal. Water 1/2 Gal. Apple cider vinegar 1/2 Gal. Corn Oil 1 Qt. Worcestershire sauce 8 oz Garlic powder 8 oz Onion powder 1 lb Salt 4 oz Thyme 4 oz Bay leaf - ground 2 oz Paprika 1 oz Celery seed Simmer ingredients and allow to cool down to warm before basting.
Finishing sauce Combine the following ingredients in a cooking pot: 2 (6 ounce) cans Tomotoes - paste or 1 peck fresh tomatoes stewed, drained and reduced to 1 quart 3 Tablespoons Mustard - dry, heaping, (mix in water before adding) 1 Onion - medium, chopped 2 cloves Garlic - mashed 2 cups Water (omit water if using fresh tomatoes) 1 cup vinegar 1/4 cup Sugar - brown or use turbinado 1/4 pound Butter - unsalted 3 tablespoons Paprika - preferably Hungaria 1 teaspoons Cloves - ground or 3 colves 2 teaspoons Salt - non-iodized 2 teaspsoons black Pepper - freshly ground Simmer 1 hour, strain and use or refrigerate. Baste after meat is done and embers temperature is reduced or serve at table
SHERRY BASTING SAUCE Combine the following: 1 c. sherry 1/2 c. orange juice 1 T. salt 1 t. ground thyme 1 t. rosemary 1 t. sage 1 t. white pepper 1/2 t. celery seed Heat just to simmer then remove from heat.
Steak Sauce Start with: 1/4 cup seedless raisins - soaked until plump Then, blend in blender and add: 1 small can tomato sauce 1 cup water 3 T. Lea & Perrins Worcestershire sauce 3 T. brown sugar 1 T lemon juice 1 t. salt 1/2 t. black pepper Simmer until it reaches the desired thickness, then adjust the sweet tart taste.
PORK BASTING SAUCE Based upon desired taste, the particular type of basting sauce used for pork depends upon where you live. My preference would be as follows: 1 qt. apple juice 1 qt. apple cider vinegar 1 C. salt 1/2 C. garlic powder (or granulated) 1/2 C. onion powder (or granulated) 1 C. Worcestershire sauce 1 C. light oil 1 T. ground thyme 1 t. black pepper 1/2 t. cayenne pepper (optional) Simmer for 3-5 minutes.
Nelson's EZ BB Sauce: 1/4 tsp. garlic powder, 1/2 tsp. pepper, 1 cup ketchup, 1/2 cup brown suger, 1/2 cup honey, 1/4 cup spicy brown mustard, 2 tbls worcestershire sauce, 1 1/2 tsps liquid smoke [ optional] Just combine ingrediants and brush on . Works great in slow cooker with pork.
Southern BBQ Sauce 1 cup apple cider vinegar 1 cup tomato sauce 1/3 cup minced onion 1/4 cup Worcestershire sauce 3 Tbs. butter 2 tsp sugar 1 tsp salt 1 clove of garlic 1 tsp fresh ground black pepper 1/8 tsp cayenne pepper (optional) 1/tsp Tabasco pepper (or Louisiana Gold Pepper Sauce Melt butter in a saucepan over medium heat. Add the onion and saute for 8 minutes. Add the garlic and saute for an additional 2 minutes. Stir in the remaining ingredients and reduce the heat to medium. Cook the sauce on low for an additional 30 minutes stirring frequently. Use the sauce on the meat (when cooking with indirect heat) during the last 20 minutes - at the end of the cooking time when the temperature is lower than normal. You may also use the sauce on the table for the meal!
BEER SAUCE Grab your beer and let's begin: 1 cup of warm beer - 1 cup catsup 1/4 cup white vinegar 1/4 cup Worcestershire sauce 1 Tbsp. onion powder 1 tsp dry mustard 1/4 cup brown sugar, packed 1/2 cup finely chopped onion 1 lemon's zest Once you have retrieved the ingredients, mix all but the chopped onions and lemon zest in a heavy pot and bring to a boil. Let this simmer for 10 minutes. Next add the onion and lemon zest. Simmer for 5 minutes. Blend using a mixer if you like yours "chunky" or a blender to puree it making it smooth and "creamy". Use as you would for all types of meat.
GUAVA SAUCE Combine the following ingredients in a saucepan: 10 oz. guava jelly 2 tsp. mustard powder 4 tbsp. white vinegar 1 tsp. cumin 2 shallots, minced 1/4 cup dry sherry 3 tbsp. tomato paste 2 tbsp. corn syrup Combine the sauce ingredients in a saucepan and bring to a boil over medium heat. Reduce heat and simmer for 2 1/2 hours. Remove from heat and cool.
APPLE BBQ SAUCE Mix together: 1 Qt. apple butter 1 C. apple juice 1/2 C. apple cider vinegar 1 T. onion powder 1 T. garlic powder 2 T. worcestershire sauce 1 T. dry mustard (mix to a paste with 1 T. apple juice before adding) Salt and pepper to taste Simmer until well blended and adjust sweet/tart taste.
COFFEE SAUCE Combine the following: 1 c. strong coffee 1 c. worcestershire 1 c. catsup 1/2 c. vinegar 1/2 c. brown sugar 3 T. chili powder 2 c. chopped onion 6 cloves garlic, crushed 2 t. salt Simmer for 25 minutes
4 c Tomato sauce 1 1/2 c Cola, Coca-Cola, Pepsi, RC 1 1/2 c Cider vinegar 1 1/2 c Chili sauce 1/4 c Prepared mustard 1/2 c Bottled steak sauce 2 ea Juice from 2 lemons 1/2 c Worcestershire sauce 2 tb Vegetable oil 1 tb Soy Sauce 3 ts Tobasco Sauce 1 1/4 c Dark brown sugar, packed 2 tb Black pepper, fresh ground 2 tb Garlic salt 1 tb Dry mustard In a large saucepan, combine the tomato sauce, cola, vinegar, chili sauce, mustard, steak sauce, lemon juice, Worcestershire sauce, oil, soy sauce, and Tabasco. Stir well. Bring to a simmer over medium heat. In a small bowl or glass jar with a lid, combine the borwn sugar, pepper, garlic salt, and dry mustard. Stir or shake to blend. Add the dry ingredients to the tomato mixture and stir well. Increase the heat to medium-high and bring to a brisk simmer, stirring frequently. Cook for about 20 minutes or longer for thicker, more intensely flavored sauce. The longer the sauce cooks, the less is its final volume. Cover the saucepan and reduce the heat to low. Cook for about 30 minutes until the flavors are well blended. Cool to tepid. Use immediately or cover and refrigerate up to 1 week.
3 cans tomato sauce 1/2 cup balsamic vinegar 1/3 cup cider vinegar 1 cup brown sugar juice of 3 lemons 3 large cloves garlic 1-2 tsp black pepper (or more to taste) 1 tbs salt (or less to taste) 1 tbs cayenne pepper 1 tbs hot red chile 1 tbs paprika 2-3 tsp Tabasco (or more to taste) 1/2 tsp ground cumin Combine everything in a double boiler, stirring occasionally, until the sauce is the thickness you want. Be sure not to let the mixture come to a boil, though, it ruins the flavor. To get it to a state where it sticks to the ribs without help usually takes me about 45-70 min over a gentle boil.
1/2 lg Onion, minced 4 Cloves Garlic, minced 3/4 c Jack Daniel's Whiskey 2 c Catsup 1/3 c Vinegar 1/4 c Worcestershire Sauce 1/2 c Brown Sugar, packed 3/4 c Molasses 1/2 ts Black Pepper 1/2 tb Salt 1/4 c Tomato Paste 2 tb Liquid Smoke 1/3 ts Tabasco 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.
1 ea Onion, finely chopped 2 tb Fat or cooking oil 2 tb Vinegar 2 tb Brown sugar 4 tb Lemon juice 1 c Catsup 3 tb Worcestershire sauce 1/2 c Water 1/2 ts Tabasco sauce -salt to taste -Liquid Smoke may be added If desired Brown onion in the oil and add remaining ingredients. Simmer for 30 minutes. Transfer to a blender and throughly blend, making a smooth sauce, ready for beef, chicken, pork, or little fuzzy lambs...
Thick Thick BBQ Sauce 3/4 cup cider vinegar 1/2 cup catsup 1/4 cup chili sauce 1/4 cup Worcestershire sauce 1/4 cup finely chopped onions 2 garlic cloves, finely minced 1 Tbsp brown sugar 1 Tbsp fresh lemon juice 1/2 tsp. dry mustard dash of ground red pepper Combine all in a saucepan, bring to a boil over medium heat stirring occasionally. Reduce heat and simmer uncoveres 40 minutes. Stir occasionally. Makes 1 3/4 cups Jan
1/2 lb Pickling spices 1 ts Whole cloves 1 ea Medium Onion, chopped 2 ea Stalks Celery, chopped 36 oz Ketchup 1/2 c Chili Sauce 1 qt Water 1/2 c Cider vinegar 1 tb Dry mustard 1/2 c Worcestershire Sauce 1/2 c Light Brown Sugar, packed 1/4 tb Garlic, powder 1 tb Salt, to taste 1 tb Tabasco 2 tb Lemon Juice Tie pickling spices and cloves loosely in cheesecloth bag. Combine all ingredients in a heavy pot; heat to a boil. Reduce heat and simmer slowly, about 1 1/2 hours. Remove from heat; cool partially. Remove spice bag. Pour mixture into blender and blend until smooth. Cover until ready to serve.
Pork Glaze 8 parts honey or syrup 2 parts BBQ sauce (your choice) tablespoon BBQ dry rub (your choice) Mix BBQ sauce in honey and then add rub and mix well with pastry brush. Use on loin back ribs and shoulder. No cooking necessary, just brush on the meat 45 minutes before removing from grill, it will cook on the meat.
Barbeque Sauce - Indonesian 2/3 c dark corn syrup 1/4 c sliced green onions 1/4 c creamy peanut butter 1 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.
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 or to taste 1/4 green pepper, seeded 1 T prepared mustard 1 celery stalk 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. Brush sauce on meat or chicken during last 15 minutes of cooking. If desired, spoon additional sauce over cooked meat when serving.
Barbecue Sauce for Hot Dogs 7 3/4 oz jar Junior Peach Cobbler baby food 1 tb Worcestershire sauce 1/3 c catsup 1/2 ts ground ginger 1/3 c vinegar 1/4 ts mace 1/3 c brown sugar 1 ts onion salt 1 clove garlic, minced 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).
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 28 oz can tomatoes, crushed 2 ts cumin, ground 6 oz can tomato paste 2 bay leaves 1/2 c red wine vinegar 4 fresh thyme sprigs or 1 ts dry 1/4 c Worcestershire sauce 1 tb chili powder 1 ts black pepper, freshly ground 1 tb coriander, ground 4 tb honey 3 tb lemon Juice 1 salt 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.
Bourbon Grilling Sauce 1/2 cup pineapple juice 3 tablespoons soy sauce 1 1/2 teaspoons ginger 1/2 teaspoon garlic, minced 1/4 cup bourbon Combine all ingredients. Use as a mop for grilling meats.
BBQ Glaze 1/2 cup Jack Daniel's Whiskey 1/2 cup soy sauce 1/2 cup ketchup 1 cup brown sugar 1 teaspoon garlic powder Combine all ingredients in a small saucepan. Simmer until slightly thickened, about 5 minutes. Makes about 1 1/2 cups. This sauce is great for grilled meats, poultry or fish. Brush it on just minutes before you pull the meat off the grill.
Georgia Barbecue Sauce 1 1/2 c catsup 1/2 c brown sugar, firmly packed 1 c cider vinegar 3 tb prepared yellow mustard 1/3 c vegetable oil 2 or 3 cloves garlic, minced 1/3 c Worcestershire sauce 1 lemon, cut in halves In a saucepan, combine catsup, vinegar, oil, Worcestershire sauce, brown sugar, mustard, and garlic. Squeeze lemon juice into sauce and add 1 lemon half shell. Heat slowly for about 10 minutes. Sauce does not have to reach the boil, but heating blends flavor. Use sparingly as a basting sauce for fresh pork, ham, ribs, or chicken. Heat additional sauce and serve as a table sauce. Makes about 3 cups.
Barbeque Sauce - French 1/3 c corn syrup 1 clove garlic 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.
Florida Barbecue Sauce 24 oz bottle ketchup 1 lb dark brown sugar 1/2 tb prepared mustard 1 tb black pepper 1/2 c onion juice 3/4 c orange juice 3/4 c pineapple juice 3/4 c mango juice 4 tb cornstarch Combine all ingreadients in a 1 gallon non-metal container. Mix well. Pour into a Dutch oven or Kettle. Cook over low heat until mixture begins to thicken. If to thin add more cornstarch. When cool pour into squeeze bottles with large hole in tip. Makes 1 1/2 Quarts Note: This is enough sauce for 10 lbs of ribs or chicken. Baste ribs over grill and turn frequently, using squeeze bottle to keep moist.
Barbecue Sauce for Fish 1 thick lemon slice 1 onion, sliced 1/4 cup white vinegar 1 1/2 tsp salt 1 Tbsp prepared mustard 1/4 tsp pepper 2 Tbsp sugar 1/4 tsp cayenne (red) pepper 2 Tbsp butter Simmer for 20 minutes then add 1/2 cup catsup 2 Tbsp Worcestershire sauce 1 tsp liquid smoke Remove lemon slice. Baste on fish and barbecue.
Date and Bourbon Barbecue Sauce 3 tbs oil 3 tbs diced shallots 1 tbs chopped garlic 12 fresh pitted dates 1 tsp red chili flakes 1 tbs fresh chopped thyme 2 tbs honey 1/2 cup bourbon 3 cups beef stock salt and pepper Saute shallots and garlic in the oil until tender and browned. Add the dates, chili flakes and thyme and saute briefly. Add honey, bourbon and stock and bring to a boil. Cool and puree or blend mixture until smooth. Salt and pepper to taste. Makes 4 cups. Good over meats and poultry.
Cranberry Lemon Barbecue Glaze 8 oz can cranberry sauce 1/8 ts rosemary, dried, crushed 2 tb lemon juice 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.
Cola-Q Sauce 2 tb butter 6 green onions, chopped finely 4 cloves garlic, crushed 6 oz can tomato paste 3/4 c dark corn syrup 3/4 c cola 1/4 c cider vinegar 2 tb Worcestershire sauce 1 tb Tabasco sauce Melt the butter in a small stainless steel or flameproof ceramic saucepan set over low heat. Add the green onions and garlic and cook for 2 to 3 minutes, un until the green pieces of the green onion are well wilted. Stir in the tomato paste, followed by the corn syrup, Coca-Cola, vinegar, Worcestershire sauce, and Tabasco or other hot red pepper sauce. Blend well and simmer, uncovered and stirring occasionally, for 30 minutes or until pleasantly thick.
FRESH CITRUS BARBECUE SAUCE 1/3 cup chopped onion 3 tablespoons butter 1/3 cup honey 3 tablespoons fresh squeezed lemon Juice 3 tablespoons soy sauce 1 tablespoon fresh grated orange peel 1 teaspoon salt 3/4 cup fresh orange Juice 1 1/2 tablespoons cornstarch In small pan, saute onion In butter until tender. Add honey, lemon juice, soy sauce, orange peel and salt. Gradually blend orange juice into cornstarch; add to onion mixture. Heat, stirring constantly until thickened. Makes about 1 1/2 cups. Barbecue Chicken: Quarter 2 broiler-fryers (about 2 1/2 pounds each); brush with oil. Cook on grill 6 inches above glowing coals 20 minutes or until tender, turning and brushing often with sauce. Makes 6 to 8 servings. Barbecue Pork: Precook 4 to 6 pounds pork spareribs as follows: In large heavy pan, cover ribs with water, bring to a boil. Reduce heat; simmer 45 to 50 minutes. Drain. To barbecue ribs, brush with sauce. Cook on grill 4 to 6 inches above glowing coals, 10 to 15 minutes on each side, brushing often with sauce. Makes 4 to 6 servings.
5-8 canned chipotle chiles in adobo sauce 2 tablespoons oil 1 large onion, chopped 2 cloves garlic 28 oz ketchup 1/3 cup firmly packed brown sugar 1/3 cup red wine vinegar 1/4 cup Worcestershire Sauce 1/4 cup yellow prepared mustard Finely chop chiles in sauce. Heat the oil and cook onion and garlic until soft and clearing. Add the remaining ingredients, bring to a gently boil, stirring constantly and then turn down and let simmer about 15 minutes. Transfer to a blender and thoroughly blend. Season to taste with salt and pepper.
3/4 c catsup 1/2 c brown sugar 3 tb soy sauce 1 tb ground ginger 1 tb liquid smoke 2 cloves garlic, minced Combine all ingredients and heat until sugar is dissolved and sauce is thickened.
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.
1/2 c peanut oil 1 T prepared mustard 1/2 c vinegar 3 ds hot pepper sauce 1 T sugar 1 t garlic salt or plain salt 2 T tomato paste Combine ingredients and beat with a whisk until well blended. Use as baste for charcoal-broiled chicken.
1 c soy sauce 1 c white vinager 1 whole onion, thinly sliced 1 clove garlic, minced fresh parsley, minced fine salt black pepper Mix all together in a deep bowl, then add chicken or beef.
1 c ketchup 1 c apple cider vinegar 1/2 c molasses 1/2 c honey 1 ts liquid smoke; optional 1/2 ts salt 1/4 ts garlic powder 1/4 ts onion powder 1/4 ts Tabasco sauce Combine all of the ingredients for the barbecue sauce in a saucepan over high heat. Blend the ingredients with a whisk until smooth. When the mixture comes to a boil, reduce the heat and simmer uncovered. In 30 to 45 minutes, when the mixture thickens, remove it from the heat. If you overcook it and make the sauce too thick, thin it with more vinegar.
1/2 cup dark brown sugar plus 1 Tbsp. 1/2 cup blended bourbon 1/2 cup Heinz ketchup 2 tsp. liquid smoke 1 clove garlic, minced 1 Tbsp. minced onion In a saucepan combine brown sugar, and bourbon. Turn heat to medium and mix well. Add ketchup and remaining ingredients. Stir until all is well blended. Heat through for about 15 - 20 minutes. You want to make sure the alcohol cooks away. You can use this as a basting sauce for BBQ, or you can spoon it over chicken breasts and pop those into a 400 degree oven covered for about 30 minutes.
2 tablespoons butter 3/4 cup chopped celery 3/4 cup chopped onion 3/4 cup chopped green bell pepper 1/2 cup minced carrot 1 garlic clove, minced 1 quart fresh or frozen blueberries, thawed if frozen 1/2 cup raspberry or cider vinegar 1/3 cup honey 1 tablespoon molasses 1 1/2 teaspoons paprika 3/4 teaspoon salt 3/4 teaspoon ground black pepper 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon dry mustard 1/8 teaspoon ground cloves 1/8 teaspoon celery seed 1/8 teaspoon powdered ginger 1/8 teaspoon ground red pepper Melt butter in a large saucepan over low heat. Add celery, onion, bell pepper, carrot and garlic. Cook until vegetables are tender but not browned. In a blender or food processor, puree mixture with blueberries until smooth. Return mixture to saucepan. Stir in remaining ingredients. Cook over medium-low heat about 15 minutes, until sauce is slightly thickened. Press hot sauce through a sieve. Unused sauce may be refrigerated up to 2 weeks, or frozen. Works well as a baste for grilled chicken, turkey, quail, shrimp or pork.
2 14-oz bottles catsup 2 tb black pepper 12-oz bottle chili suace 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 12-oz bottle beer 1 1/2 c brown sugar, firmly packed 2 t minced 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.
2 tb butter 1/2 c beer 1 onion, 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.
1/4 c salad oil 1/4 c bourbon, sherry, or wine freshly ground black pepper 2 tb soy sauce 1 ts garlic powder Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken.
NC Basting Sauce 2 cups cider vinegar 1 tablespoon Tabasco sauce 2 tablespoons paprika 3 tablespoons salt 1 tablespoon Worcestershire sauce 1 tablespoon chili powder 3 tablespoons ground pepper 1 cup water Combine all ingredients and let sit for an hour or more at room temperature to let flavors combine and mature.
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 ketchup 3 oz salt Bring to a boil and then simmer for about 1/2 hour. Do not cook or store in aluminum, store in glass.
1/2 large onion, minced 4 cloves garlic, minced 3/4 cup Jack Daniel's whiskey 3/4 cup molasses 1/2 teaspoon black pepper 1/2 Tablespoon salt 2 cups catsup 1/4 cup tomato paste 1/3 cup vinegar 2 tablespoons liquid smoke 1/4 cup Worcestershire sauce 1/2 cup packed brown sugar 1/3 teaspoon Tabasco, or less 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. 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. Makes 4 cups.
1 ts salt 1 tb chili powder 3 c canned beef broth 3 tb paprika 1/4 c white vinegar 1 tb sage 1/2 c Worcestershire sauce 1 1/2 ts cayenne pepper 1 c tomato paste 1 ts turmeric 1/2 c brown sugar 3 cloves garlic, crushed 1/2 c honey Blend all together in a large saucepan and simmer for 1 1/2 hours.
Yield: 2 cups 1 lb Italian plum tomatoes, cored, and seeded 1 tb Worcestershire sauce 2 tb tomato paste 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.
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 Worcestershire sauce 1/2 t hot pepper sauce Mix well and allow flavors to blend for one hour or more.
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.
1 can tomato soup, condensed 10 3/4 oz size 1 tb seasoned salt 1 tb dry mustard 8 oz can tomato sauce 1 tb Worcestershire sauce 1/2 c light molasses 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.
2 T vegetable oil 1 large yellow onion, diced medium 2 T minced ginger 2 T minced garlic 1 C rum 1/2 C red wine vinegar 1 C ketchup 1/2 C molasses 1/4 C lightly packed brown sugar 1 T ground allspice pinch ground mace salt and pepper to taste In saucepan over medium heat, heat oil and saute onions until transparent. Add ginger and garlic and saute, stirring, for 1 minute. Add the rum, vinegar, ketchup, molasses, sugar, allspice, and mace. Bring just to a boil. Reduce heat to low and simmer for 20 minutes. Add salt and pepper to taste.
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 saucpan, combine the dry ingredients with the water. Heat to boiling; remove from heat. Add the Worcestershire sacue and vinegar. Stir in the butter. Makes about 1-1/4 cups.
1 cup finely chopped onion 1/2 cup vinegar 1/3 cup spicy brown mustard 1/2 tsp celery seed 4 cloves garlic, minced 1/2 tsp liquid smoke (optional) 3 Tbs sugar or 5 packets Equal or 1 and 1/2 tsp Equal Measure In a small saucepan combine onion, vinegar, mustard, celery seed, garlic and, if desired, liquid smoke. Bring to boiling. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Uncover and simmer, stirring frequently, about 10 minutes or to desired consistency. Remove from heat; stir in sugar or Equal. Spoon over grilled or broiled beef, pork or chicken. Makes about 1 cup (16 one-tablespoon servings).
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.
2 cans beer 4 tablespoons chili powder 4 small cans tomato paste 2 large onions finely chopped or minced 1 clove garlic crushed 4 tablespoons lemon juice 4 tablespoons worcestershire sauce 1 tablespoon tabasco sauce 2 tablespoons hot sauce (Louisiana hot or Red Devil hot) salt and pepper to taste Combine all ingredients into a cooking vessel and bring to a simmer then continue simmering 30 or 45 minutes. The longer the cooking the better the taste, but care is the caution here; stir often to avoid sticking or burning to vessel.
1 c cider vinegar Juice of 1 lemon 1/4 c vinegar 1 ts salt 4 tb prepared mustard 3 ts Worcestershire sauce 1 lg Vidalia onion, chopped fine 6 tb sugar 2 small bottles catsup 1 ts black pepper 1/4 lb butter Mix all ingredients and simmer for l0-15 minutes. Complements any of your favorite barbecue meats.
6 oz chili sauce 1/4 c orange juice 1/4 c soy sauce 1/4 c molasses 2 tb vinegar, chinese black 2 tb onion, grated 1/2 ts ginger, grated 2 ts sauce, hot pepper Combine all ingredients in a large saucepan. Stir to blend then bring to a boil and let it cool. Makes about 1 1/4 cups. Will keep for a brief period if refrigerated. Serve with Barbequed Ribs, roast chicken or beef.
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 garlic, cloves 1/8 t cloves, ground Mix thoroughly and allow flavors to blend for at least one hour.
19 oz can peaches, undrained 1/4 cup packed brown sugar 1/4 cup vinegar 1/4 cup catsup or tomato sauce 2 tb soy sauce 2 garlic cloves, minced 1 ts mustard powder 2 ts fresh ginger root, minced 1 jalapeno, chopped or to taste 1 ts hot pepper sauce or to taste Put all the ingredients in a blender and run on high speed until smooth. Spoon sauce over meat, basting every 15 minutes with the drippings in pan. If used for outdoor grilling, baste after meat is about half cooked. Continue basting until meat is done.
1/4 c onion, chopped 2 ts Dijon-style mustard 1/4 c butter 16 1/2 oz can purple plums, drained, pitted and finely chopped 1/4 c chile sauce 6 oz frozen lemonade, thawed 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.
2 1/2 c water 1/4 c vinegar 1 tb sugar 3 ts pepper 2 tb butter 3 ts salt 1/4 chopped onion 1 clove garlic, minced 1 ts red pepper 2 ts chili powder 1 ts red pepper sauce 1 ts dry mustard powder 3 tb Worcestershire sauce 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.)
1/2 cup raspberries, fresh or frozen 1/4 cup raspberry vinegar 1/2 cup fresh mint 2 tablespoons canola oil 1/4 teaspoon salt 1/4 teaspoon pepper Combine all ingredients and store in a glass container in the refrigerator. A great sauce for mild sausages, poultry and white fish.
2 tb ketchup 2 tb concentrated orange juice 1 tb hoisin sauce 1 tsp minced fresh ginger 1 tb soy sauce 1 tb rice wine Mix all the ingredients and marinate 2 lbs of baby back ribs in the mixture for at least 2 hours. Bake at 375 for 20 minutes. Turn and brush with sauce and bake for 25 more minutes.
1 cup Jack Daniel's Whiskey 1/2 cup dark brown sugar 1 cup catsup 1 teaspoons Worcestershire sauce 1/4 cup vinegar 1 tablespoon lemon juice 3 cloves garlic, minced 1/2 teaspoon dry mustard 1/4 teaspoon black pepper 1/4 teaspoon 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.
1 c ketchup 1/2 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. Leave ribs on a low grill for 1 1/2 to 2 hours. You may decide to use a water pan for moisture.
2 bottles Worcestershire Sauce juice from 1 1/2 lemons 1 bottle Tabasco sauce 1 jar yellow mustard 1/2 gallon vinegar 3/4 lb butter 1 box black pepper 4 #2 cans tomatoes 1/2 gallon ketchup 4 vidalia onions, chopped Combine all ingredients and simmer gently for 30 minutes. Blend thoroughly in food processor or blender until smooth.
SPICY BARBECUE SAUCE (makes about 1-1/2 cups) Mix together in a small (1-1/2 quart) saucepan: 3/4 cup catsup 2 Tbsp (veggie) Worcestershire sauce 1/2 cup water 6 Tbsp red wine vinegar 1 Tbsp brown sugar 1 small bay leaf Mix together in a small bowl (blend well): 1 tsp dried oregano 1 Tbsp paprika 1/2 tsp garlic powder 1 tsp (or more) chili powder 1/2 tsp ground cloves 1 tsp cracked black pepper 2 Tbsp whole mustard seeds 2 tsp Spice Islands hickory smoked salt 2 Tbsp onion powder Add dry ingredients to liquids and mix well. Bring mixture to a boil, then simmer 1 hour over low heat.
1/2 cup ketchup 1/3 cup light molasses 1 Tbsp light brown sugar 2 Tbsp orange juice 1 tsp grated orange zest 1 medium onion, finely chopped 1 clove garlic, minced 1 tsp prepared mustard 1 tsp Worcestershire sauce 1/8 tsp red pepper flakes 1/4 cup bourbon Combine all the following ingredients in a saucepan. Bring to a slow boil and simmer for 15 minutes. Use to baste ribs during cooking.
1 c catsup 1 onions, chopped 1/2 c vinegar 1/2 c brown sugar 1/4 c Worcestershire sauce 1 ts celery seed 2 c water 1/2 ts salt Combine ingredients in small saucepan and bring to boil. Simmer until reduced to thick sauce, stirring occasionally.
4 small onion 4 cloves garlic 4 Tbsp. light brown sugar 4 tsp. prepared mustard 8 Tbsp. butter or margarine 2 tsp. hot pepper sauce 2 cups ketchup 1 cup water 8 Tbsp. white vinegar salt/pepper to taste 1-2 tsp. liquid smoke In large skillet add butter and cook till melted. Add onion and garlic , cook till tender. In larger mixing bowl combine rest of ingredients and stir till well blended.Then add mixture to the skillet.Cook till thickened. Great on a slab of ribs or chicken.
1 c ketchup 1 ts hot pepper 1/2 c lemon juice 1 ts Worcestershire sauce. 1/4 c onion, minced Place all ingredients in saucepan. Bring to a boil and simmer 30 minutes or until slightly thickened.
1 c mayonnaise 1 c cider vinegar 1 T lemon juice 1.5 T cracked black pepper 1/2 t salt 1/4 t ground red pepper Combine in a plastic container. Refrigerate.
1 cup ketchup 1 tsp garlic powder 2/3 cup brewed coffee 3 tbsp Worchestershire sauce 1/2 cup brown sugar 2 tbsp Red Hot pepper sauce 1/4 cup cider vinegar 1/2 tsp Italian seasoning Just blend all ingredients well!
Featured Fishing Sites: