View Full Version : pick-a-bbq-sauce



Kitchen Witch
July 11th, 2011, 11:02 AM
Finger Lickin -

Combine all ingredients in a saucepan. Bring mixture to boil. Simmer sauce over medium-low heat, uncovered, for 5 minutes, stirring constantly

2 cups Ketchup
2 teaspoons A-1 steak sauce
1 teaspoon Whole celery seed
1 teaspoon Tabasco sauce
2 tablespoons Soy sauce
⅔ cup Dark brown sugar
Juice of 2 lemons
4 tablespoons Horseradish
teaspoon Garlic powder
teaspoon Sage
1 teaspoon Salt
1 cup Beer
2 smalls Onions finely chopped





Just an Old BBQ Sauce recipe -

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.

1 medium Onion; chopped
2 Cl Garlic; minced
2 tablespoons Butter; melted
1 large Can whole tomatos (14 1/2oz
8 ounces Tomato paste
cup Celery; chopped
⅓ cup Vinegar
cup Green pepper; chopped
2 Fresh celery leaves; chopped
1 Bay leaf
3 tablespoons Molasses
1 teaspoon Salt
2 teaspoons Dry mustard
2 teaspoons Tabasco sauce; to taste
teaspoon Clove; ground
teaspoon Allspice; ground
2 slices Lemon



American BBQ Sauce

Melt the butter in a medium saucepan over medium-low heat. Add the onion; cook 5 minutes. Do not brown.

Stir in the remaining ingredients. Heat to boiling, reduce heat. Simmer uncovered 20 minutes. Makes about 1 cup.

1 tablespoon Unsalted butter
1 Onion; finely chopped
cup Ketchup
3 tablespoons Worcestershire sauce
2 tablespoons A-1 steak sauce
1 tablespoon Cider vinegar
3 tablespoons Brown sugar
cup Water
1 dash Hot pepper sauce

Kitchen Witch
July 11th, 2011, 11:03 AM
Basic BBQ Sweet & Sour

cup Cream sherry
3 tablespoons Honey
⅓ cup Soy sauce
teaspoon Fersh ginger root; grated
2 Cl Garlic; pressed
3 tablespoons Vinegar


Mix honey into sherry until smooth, add soy sauce. press garlic and add to the mixture. Grate ginger root and stir.

Add 2 tbls vinegar - taste - if you want it more sour add 3rd tbls vinegar.

Grill chicken as per your own liking, tourning often every 5-8 min to prevent charringand brush top side only after turning each side.

If the sauce is to thin you can thicken it with a bit of cornstarch and water. When it is thick enough so it doesn't run off immediately you have it just right. Offer left over sauce for dipping chicken in.

For mexican flavor add chili powder and cayenne to taste.

For lamb add mint to basic sauce For beef add cinnamon and curry powder (madras) to basic sauce.

For pork add brown sugar and cinnamon to basic sauce.

For other variations, add pineapple chunks and/or bell pepper chunks, red, green, yellow make for great coor and taste. You can put in a touch of garlic and onion is always good in it.

Of course the chunky stuff will have to be added after you are through BBQing and have it at the table for the dipping or pouring over meat. Cook peppers, onions and garlic in the sauce after the bbqing is done. If you bbq with chunks they fall into bbq and give you a burnt smell.

Kitchen Witch
July 11th, 2011, 11:05 AM
Chipotle BBQ Sauce

6 Chipolte chiles
1 cup Boiling water
2 tablespoons Butter
1 Onion, diced
4 Garlic cloves, minced
1 teaspoon Groun cumin
1 teaspoon Ground thyme
1 12 oz. cn tomato paste
cup Brn sugar
1 cup Cider vinegar
1 teaspoon Dry mustard
1 cup Water
1 tablespoon Soy sauce
1 teaspoon 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

Kitchen Witch
July 11th, 2011, 11:06 AM
Jackaroo Sauce

2 Garlic cloves
1 Small shallot
2 tablespoons Lemon juice
2 tablespoons Cider vinegar
1 teaspoon Fresh parsley; chopped
teaspoon Fresh oregano; chopped
teaspoon Fresh thyme; chopped
2 teaspoon Hungarian sweet paprika
1 tablespoon Unprocessed bran
2 teaspoons Lightly toasted wheat germ
teaspoon Salt
1 teaspoon Sugar
cup Vegetable oil
1 dash Hot pepper

Combine all ingredients in the container of a food processor or blender. Process until fairly smooth.

Makes about 1 cup.

Kitchen Witch
July 11th, 2011, 11:07 AM
Apple City BBQ Sauce - 1994 contest winner

10 tablespoons Black pepper
10 tablespoons Paprika
5 tablespoons Chili powder
5 tablespoons Red pepper
32 ounces Hunt's Ketchup
8 ounces Soy sauce
4 ounces Worcestershire sauce
1 tablespoon Garlic powder
5 tablespoons Garlic powder
3 tablespoons Celery salt
1 tablespoon Dry mustard
8 ounces Apple cider vinegar
4 ounces Apple juice
1 tablespoon White pepper or to taste

DRY RUB

FINISH SAUCE

Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs into the refrigerator fot 4 to 10 hours before cooking.

Bring sauce ingredients to a boil. Then add i finely grated onion, 1 grated medium Golden Delicious apple and grated small bell pepper.

Cook until desired thickness.

Cook prepared ribs for about 5 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.

Kitchen Witch
July 11th, 2011, 11:10 AM
BBQ Sauce

cup Salad oil
cup Bourbon, sherry, or wine
1 x Pepper, freshly ground
2 tablespoons Soy sauce
1 teaspoon 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.



BBQ Sauce

⅓ cup Honey
cup Molasses
1 Head garlic, broken, unpeeled
1 tablespoon Whole cumin seeds
3 tablespoons Whole coriander seeds
1 tablespoon Whole black peppercorns
1 tablespoon Whole white peppercorns
8 smalls Dried red chiles
2 Bay leaves
3 tablespoons Tomato paste
3 cans (16 oz) tomatoes
1 quart White vinegar
4 cups Water
cup Salt

Combine first 9 ingredients in stock pot. Cook on medium heat 30 minutes.

Add paste and tomatoes and cook 15 minutes breaking up the tomatoes. Stir in vinegar, water and salt. Simmer and reduce to desired consistency uncovered for 2-4 hours. Puree in blender. Refrigerate for a day or two to age.



BBQ Sauce

1 cup Cider Or Red Wine Vinegar
1 tablespoon Fresh Ginger -- grated
2 tablespoons Dry Mustard
1 cup Ketchup Of Good Quality
5 tablespoons Worcestershire Sauce
1 Clove Garlic, Or More To
Taste
(cut in half & cored)
1 cup Light Brown Sugar, loosely
Packed
1 Lemon, thin sliced & seeded
3 tablespoons Unsalted Butter
Salt, to taste
Lemon Juice, to taste

Combine the vinegar, grated ginger, mustard, ketchup, Worcestershire sauce, garlic, brown sugar, and lemon slices in a stainless steel or enamel saucepan. Bring to a boil, reduce heat and simmer 15 mins. Add the butter and simmer 2 mins longer. Stir in salt and lemon juice.

Set aside to ripen for several hours or overnight. ( The sauce may be used immediately after making, but aging improves the taste and quality.) Then strain and store in covered jar in refrigerator. It will keep for several weeks in refrigerator, but does not freeze well.

Makes 4 cups. Use on pork spareribs for a Down-Home, Deep South meal of the finest quality.

Kitchen Witch
July 11th, 2011, 11:11 AM
Texas BBQ Sauce


5 ounces Worcestershire Sauce 1 bottle
2 cups Water
1 cup Apple Cider Vinegar
cup Lemon Juice
cup Vegetable Oil
cup Brown Sugar -- Firmly
Packed
2 teaspoons Salt
1 teaspoon Garlic Salt
teaspoon Black Pepper -- Ground

Combine all the ingredients in a medium saucepan and bring to the boiling point. Reduce the heat and simmer, uncovered, for 10 minutes. Cool and pour into a tightly covered container. This sauce will keep, refrigerated, for several weeks. Use for chicken, hamburgers or steak.

Makes 4 cups of sauce.

Kitchen Witch
July 11th, 2011, 11:12 AM
Thai-Style Marinade

Peel of 1 lemon
Peel of 1 orange
cup Soy sauce
cup Oyster sauce
teaspoon Ginger root; chopped
2 Garlic cloves
1 tablespoon Fresh cilantro; chopped
teaspoon Freshly ground pepper
1 Small bay leaf
2 tablespoons Honey

FOR POULTRY AND PORK

Combine all ingredients in a bowl. Makes about 1- cups

Kitchen Witch
July 11th, 2011, 11:13 AM
Shack BBQ Sauce

6 tablespoons Chili powder
6 tablespoons Pepper
6 tablespoons Salt
4 cups Ketchup
4 cups Vinegar
4 cups Water
1 large Onion; minced

Combine chili powder, pepper and salt. In a large saucepan, combine Ketchup, vinegar, water and onion and stir in dry mixture. Bring to rolling boil, reduce heat and cook uncovered 1 hours, stirring every 10 min.The mixture will reduce almost to half. Pour into sterilized jars and let rest for a few days.

Kitchen Witch
July 11th, 2011, 11:14 AM
Vinegar-Based BBQ Sauce

1 cup White Vinegar
1 cup Cider Vinegar
1 teaspoon Sugar
1 teaspoon Red Pepper Flakes
1 teaspoon Tabasco

Mix thoroughly. This is the Southern style of vinegar based bbq sauces. Just mop it on as you are grilling.

Kitchen Witch
July 11th, 2011, 11:14 AM
Western BBQ Sauce

1 cup White vinegar
2 tablespoons Tabasco sauce
2 tablespoons Sugar
1 tablespoon Salt
2 tablespoons Ancho chile powder
1 tablespoon Cumin
1 tablespoon Freshly ground pepper

Mix all ingredients together and use to baste beef tenderloin.

Kitchen Witch
July 11th, 2011, 11:15 AM
BBQ Sauce

84 ounces Catsup
4 mediums Onion
3 larges Cloves
1 cup Brown sugar
cup Mustard
1 cup Vinegar
1 ounce Chili powder
teaspoon Cummin
3 tablespoons Soy sauce
1 dash Hot sauce
1 dash Salt
1 dash Pepper

Mince Onion and Garlic then saute both lightly. Add remaining ingredients - simmer.

Kitchen Witch
July 11th, 2011, 11:16 AM
Honey BBQ Sauce

1 tablespoon Vegetable oil
cup Onion; minced
1 Cl Garlic; minced
1 8 oz tomato sauce
cup Honey
2 tablespoons Cider or sherry wine vinegar
2 tablespoons Fresh parsley; minced
1 tablespoon Worcestershire sauce
teaspoon Pepper
⅛ teaspoon Cayenne

Heat oil in medium skillet. Add onion and garlic and saute on medium ~ high heat until onion is transparent. Add remaining ingredients and simmer for 5 min. Remove from heat. Makes 1 cup.

Kitchen Witch
July 11th, 2011, 11:17 AM
Hot Georgia BBQ Sauce

cup Lemon juice
cup Ketchup
1 tablespoon Brown sugar
1 teaspoon Dry mustard
teaspoon Pepper
teaspoon Onion powder
1 teaspoon Tabasco sauce
⅓ cup Vinegar'
cup Water
1 teaspoon Salt
1 teaspoon Paprika
teaspoon Cayenne
⅛ teaspoon Garlic powder
2 tablespoons Butter

Combine all ingredients in a saucepan. Heat to boiling point. Use for BBQing chicken, pork, veal, beef or lamb.

Kitchen Witch
July 11th, 2011, 11:18 AM
Jamaican BBQ Sauce

2 cups Seafood stock
5 tablespoons Honey
2 tablespoons Tamarind concentrate
2 tablespoons Fresh ginger root, minced
2 tablespoons Jerk seasoning

Combine the ingredients in a saucepan and bring the mixture to a boil over high heat. Reduce the heat and simmer the sauce until it's reduced by one third, approximately 10 minutes. Serve the sauce warm. It keeps, refrigerated, for several days. * Variation: If you want to pair the sauce with chicken, a delicious combination, substitute chicken stock for the seafood stock. To make the sauce hotter, in true Jamaican fashion, add part of a minced Habanero or Scotch bonnet chile. Proceed cautiously, though, because these are the most blistering chiles known.

Kitchen Witch
July 11th, 2011, 11:19 AM
Hot Maple BBQ Sauce

2 mediums Jalapeno peppers, chopped (optional)
2 smalls Cloves Garlic, minced
cup Onion, chopped
teaspoon Basil
teaspoon Salt
3 cups Tomato juice
cup Maple syrup

In a saucpan, Combine all ingredients except maple syrup. Bring to a boil; reduce heat and simmer until reduced by half. Add maple syrup; bring to a boil. Reduce heat and simmer until it reaches desired thickness. Strain and bottle. As with any tomato sauce, this will burn on the bbq. So baste in the last 5 minutes of cooking. It's best if injected into chicken or into a beef roast and basted in last 5 minutes as above. Yield: 6-8 ounces, depending on thickness. Note: This gets better as it ages. Will keep in refrigerator up to a month.

This is also good on hamburgers, hot dogs, sausage and ribs. Can be made with or without jalapeno

Kitchen Witch
July 11th, 2011, 11:20 AM
Korean BBQ Sauce

1 Green onion; finely chopped
cup Soy sauce; regular strength
2 tablespoons Brown sugar, packed
2 tablespoons Dark sesame oil; or less
1 teaspoon Sesame seeds; ground
1 Clove minced garlic; or crushed
teaspoon Red pepper flakes
teaspoon Black pepper
teaspoon Fresh ginger root; minced
⅛ teaspoon Msg; optional
1 pounds Boneless pork rib meat

~Cut ribs so that they have about the same mass. Use thinnest, shortest rib for the example. -Use mortar and pestle to grind seeds and peppers together to release oils. Grind minced (dry) garlic; or use (wet) crushed. Place all ingredients in a container that is a little larger than the boneless pork ribs. Mix well. Makes about cup. Add meat. Marinate, covered, in refrigerator from 24 to

48 hours. -Grill on gas grill, basting with sauce. About 20 minutes maximum. Expect to char the meat. Use grill's cover but check for fire often. Serve with a fragrant rice (Jasmine or basmati); steamed shredded vegetables (zucchini and carrots); Thai cucumbers (1 Tbsp sweet vinegar and 2 ice cubes, pinch of mint, chilled).

Summer tradition! DOUBLE the sauce for standard package of ribs and baste and turn often. The longer the marinating time, the better.

Kitchen Witch
July 11th, 2011, 11:21 AM
LBJ Ranch BBQ Sauce

1 cup Ketchup
cup Cider vinegar
1 teaspoon Sugar
1 teaspoon Chili powder
teaspoon Salt
1 cup Water
3 Ribs celery; chopped
3 Bay leaves
1 Clove garlic; minced
2 tablespoons Chopped onions
4 tablespoons Worcestershire sauce
1 teaspoon Paprika
1 dash Black pepper
4 tablespoons Butter

Combine all ingredients in a medium saucepan. Bring the mixture to a boil. Simmer for 15 minutes. Remove from heat and strain.

Kitchen Witch
July 11th, 2011, 11:21 AM
Chinese BBQ Sauce

cup Catsup
3 tablespoons Soy sauce
1 tablespoon Liquid smoke
cup Brown sugar
1 tablespoon Ground ginger
2 xes Cloves garlic, minced

Combine all ingredients and heat until sugar is dissolved and bubbly.

Kitchen Witch
July 11th, 2011, 11:22 AM
BBQ Sauce

1 cup Beef stock
1 cup Ketchup
8 ounces Tomato sauce
1 Clove garlic -- minced
1 cup Water
1 tablespoon Red chili powder
1 teaspoon Pepper
teaspoon Cloves, ground
1 cup Vinegar
1 Juice
3 larges Onion -- diced
cup Brown sugar -- firmly
Packed
1 tablespoon Liquid Bar-B-Que Smoke
2 teaspoons Sugar
1 teaspoon Salt
Lemon

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.

Kitchen Witch
July 11th, 2011, 11:22 AM
Creole BBQ Sauce

2 cups Water
2 cups White vinegar
cup Butter or margarine
cup Sugar
cup Worcestershire sauce
cup Catsup
2 drops Hot sauce
1 large Purple onion; chopped
6 Stalks celery; chopped
1 Lemon; thinly 8liced
1 Bay leaf
1 tablespoon Salt
2 tablespoons Ground red pepper
2 tablespoons Celery seeds
1 teaspoon Garlic salt
1 teaspoon Dry mustard
1 teaspoon Pepper

Combine all ingredients in a Dutch oven, stirring well; bring to a boil.

Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring occasionally. Remove and discard bay leaf. Use sauce for basting, or serve with beef, pork, or chicken.

Makes about 7 cups.

Kitchen Witch
July 11th, 2011, 11:23 AM
Dark and Sweet BBQ Sauce

20 ounces Bottle Ketchup
cup Sweet Onion; minced
cup Worcestershire sauce
cup Butter
⅓ cup Brown Sugar; packed and heaping
⅓ cup Lemon Juice
2 tablespoons Raw Sugar
1 tablespoon Olive Oil
1 teaspoon Kosher salt
1 teaspoon Garlic

In a sauce pan add the olive oil, minced onion, salt, galic, and raw sugar.

Cook on medium heat untill the onion softens and begins to carmalize. Add the bottle of Ketchup. After you add the ketchup, put about a ⅓ cup water in the ketchup bottle and shake it up. Dump the water into the pan. Add the rest of the ingredience as you see fit. Let it simmer on the stove for an hour then pull it off and let it cool. The longer it sits the better it tasts. Try to make it the day before you BBQ.

Kitchen Witch
July 11th, 2011, 11:24 AM
Galliano BBQ Sauce

2 cups Catsup
1 cup Chili Sauce
cup Liquore Galliano
2 tablespoons Worcestershire Sauce
cup Dark Brown Sugar
cup Lemon Juice

Heat all ingredients together in saucepan. Keep hot as needed. Makes about 4 cups.

Use this salsa also for hot dogs, hamburgers, spareribs, seafood, fish sticks and chicken.

Kitchen Witch
July 11th, 2011, 11:25 AM
Golden BBQ Sauce

cup Prepared mustard
1 teaspoon Salt
teaspoon Pepper
cup Honey
teaspoon Rosemary leaves

Mix all ingredients. Baste meat during the last half of cooking period. Just before serving, top meat with remaining sauce.

Kitchen Witch
July 11th, 2011, 11:26 AM
Orange BBQ Sauce

4 tablespoons Butter
1 large Onion(s), coarsely chopped
6 Garlic clove(s), minced
1 cup Honey
cup Tomato paste
3 tablespoons Hot pepper sauce
2 tablespoons Molasses
2 tablespoons Lemon juice
2 teaspoons Salt
1 teaspoon Black pepper
teaspoon White pepper
teaspoon Cayenne pepper
teaspoon Ground cumin seeds
2 cups Chicken stock
cup Orange juice

1. In a medium nonreactive saucepan, melt the butter over moderately high heat. Add the onion and cook, stirring often, until golden brown, about 8 minutes. Reduce the heat to low, add the garlic, and cook, stirring, for 1 minute. Whisk in the honey, tomato paste, hot pepper sauce, molasses, lemon juice, and salt. Stir in the black, white and cayenne peppers and the cumin. Whisk in the stock and orange juice. Simmer, stirring, for 30 minutes. Let cool.

2. Pure the sauce in a blender or food processor. Can be refrigerated for up to 3 days.

Note: This sauce doubles as a marinade with meat and poultry.

Kitchen Witch
July 11th, 2011, 11:27 AM
Brisket BBQ Sauce

cup Butter; 1 stick
2 cups Minced onion
4 Cloves garlic; pressed
2 cups Ketchup
2 cups Chili sauce
1 cup Brown sugar; packed
cup Fresh lemon juice
cup Red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Liquid smoke
1 tablespoon Prepared yellow mustard
2 teaspoons Salt
2 teaspoons Black pepper
1 teaspoon Cayenne

Heat the butter in a large nonreactive saucepan over medium-high heat. Add the onions and garlic and saute' for 2 to 3 minutes, until just soft. Pour in the ketchup and chili sauce, and blend in well. Add the rest of the ingredients. Bring the mixture to a boil, then reduce the heat and simmer for 30 to 45 minutes, stirring occasionally.

This sauce will keep for up to 2 weeks in an airtight jar in the refrigerator.

Begin applying the sauce warm to barbecuing brisket, about 30 minutes before the end of the cooking time.

sis7653
July 13th, 2011, 07:13 PM
I came across a recipe for BBQ sauce that contained cranberry sauce
(jelled kind) and port wine in it that I used with my shortribs. Needless to say I stored it in my computer recipe files, neglected to back up my hard drive and had a system crash. Does anyone have that recipe and be willing to share? It was so yummy.

Kitchen Witch
July 13th, 2011, 09:03 PM
I don't know if this helps -

1 tablespoon canola oil
4 turkey breast cutlets (4-ounce size)
1/2 teaspoon salt, divided
1/2 teaspoon black pepper -- divided
1 tablespoon butter
1/4 cup chopped shallots
2/3 cup whole-berry cranberry sauce
1/4 cup port wine
1 tablespoon chopped fresh sage
1 tablespoon red wine vinegar
1 whole sage leaves (optional)

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with half the salt and pepper.

Add turkey to pan; cook 5 minutes on each side or until done. Transfer turkey to a plate.

Melt butter in pan. Add shallots; saute for 30 seconds. Reduce heat to medium; stir in cranberry sauce, wine, chopped sage, vinegar, remaining salt and pepper. Cook 2 minutes or until slightly thickened, stirring occasionally.

Return turkey to pan. Cook 1 minute or until thoroughly heated. Serve with sauce. Garnish with sage leaves, if desired.



SAUCE
1 (16-oz.) can jellied cranberry sauce
1/3 cup apple juice
1/4 cup port wine
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 teaspoons sugar
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1/4 teaspoon white pepper
1/4 teaspoon ginger

in small saucepan, combine all sauce ingredients; mix well with wire whisk. Cook over medium heat for 10 minutes or until cranberry sauce is melted and mixture is thoroughly heated, stirring frequently

deepfryerdan
July 19th, 2011, 05:58 PM
I just put the finishing touches on a blog post about different barbecue sauces. It'll be up by mid day thursday. I had a lot of fun making the sauces and plan to do it again soon.. using this thread will make it easy to find new ones to try.

http://emsiks.com/storage/DSC_3306.png

Storm Kulhan
December 3rd, 2012, 10:57 PM
Sounds like you know your stuff. Would you happen to know how to make the H-E-B TX BBQ Sauce. To me it's the greatest sauce I have ever tasted and I have lived in 7 countries. Any help would be very much appreciated.

Storm


Finger Lickin -

Combine all ingredients in a saucepan. Bring mixture to boil. Simmer sauce over medium-low heat, uncovered, for 5 minutes, stirring constantly

2 cups Ketchup
2 teaspoons A-1 steak sauce
1 teaspoon Whole celery seed
1 teaspoon Tabasco sauce
2 tablespoons Soy sauce
⅔ cup Dark brown sugar
Juice of 2 lemons
4 tablespoons Horseradish
teaspoon Garlic powder
teaspoon Sage
1 teaspoon Salt
1 cup Beer
2 smalls Onions finely chopped





Just an Old BBQ Sauce recipe -

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.

1 medium Onion; chopped
2 Cl Garlic; minced
2 tablespoons Butter; melted
1 large Can whole tomatos (14 1/2oz
8 ounces Tomato paste
cup Celery; chopped
⅓ cup Vinegar
cup Green pepper; chopped
2 Fresh celery leaves; chopped
1 Bay leaf
3 tablespoons Molasses
1 teaspoon Salt
2 teaspoons Dry mustard
2 teaspoons Tabasco sauce; to taste
teaspoon Clove; ground
teaspoon Allspice; ground
2 slices Lemon



American BBQ Sauce

Melt the butter in a medium saucepan over medium-low heat. Add the onion; cook 5 minutes. Do not brown.

Stir in the remaining ingredients. Heat to boiling, reduce heat. Simmer uncovered 20 minutes. Makes about 1 cup.

1 tablespoon Unsalted butter
1 Onion; finely chopped
cup Ketchup
3 tablespoons Worcestershire sauce
2 tablespoons A-1 steak sauce
1 tablespoon Cider vinegar
3 tablespoons Brown sugar
cup Water
1 dash Hot pepper sauce

lvdkeyes
December 4th, 2012, 04:59 AM
This is from a famous BBQ shack on Kentucky Lake:
Barbecue Sauce:
2 cups sugar
1 tablespoon salt
1 Tablespoon chili flakes or more to taste
1 teaspoons freshly ground black pepper
1 cup yellow prepared mustard
1 cups ketchup
cup water
12 ounces white vinegar

Mix together all ingredients in a medium size pot.
Cook over medium heat for 30 minutes, stirring occasionally.
Mix together in a small bowl:
cup sugar
cup corn starch
cup cold water
Stir into sauce and simmer for another 30 minutes.

mastermind1212
December 15th, 2012, 07:29 AM
Great recipe, i would like to try it as soon as possible.

Thanks

pickman
December 15th, 2012, 10:40 AM
My wife's southern style BBQ sauce ....

Vinegar base BBQ sauce

1 1/2 cups Cider Vinegar
1/3 cup Dark Brown sugar packed
1/4 cup Ketchup
1 tablespoon Texas Pete
1 teaspoon Paprika
1 teaspoon Browning and seasoning sauce
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon Onion powder
1/2 teaspoon Chipotle chili powder
1 teaspoon Worcestershire sauce
1/2 teaspoon Cajun seasoning (optional)
1/2 teaspoon Emeril Lagasse Essence (optional)

Stir together all ingredients in a sauce pan. Cook at medium heat for 7 min.
or until sugar dissolves. Cover and place in fridge.

Stephanie Ingram
April 3rd, 2013, 02:42 AM
Do you have any image of bbq sauce

pickman
April 3rd, 2013, 08:22 AM
Sorry, no and even if I did I do not have the entitlement to post images. I have requested the authority for this function, but did not receive it.