Basterdized Sauces

Basterdized sauces are fast and simple for those who do not want to make their own sauce from scratch.

Here are a few you can play with:


Cook your boston butt on low all day - you want it so tender that it falls apart easily.
Remove from pot and let it cool slightly - but do not let it get cold. Using forks - pull the meat away from the fat - discarding fat - and shredding meat.
Return meat to crockpot and add your sauce; heat through. Serve on buns with coleslaw and baked beans.

Goes great with chuck if you don’t want to spend the time removing all the fat from the butt!


Saute 5 cloves garlic, ½ diced onion (which is optional) in a bit of oil until transparent; add a bottle of your favorite BBQ sauce, ½ c. dark brown sugar, and garlic powder, onion powder, salt and pepper to taste. If desired, splash a bit of Tabasco or hot sauce in. Heat through.

For chicken substitute honey for the brown sugar if desired and you can leave out the onions if desired.

Mustard BBQ Sauce

2 c. bottled BBQ sauce
1 c. prepared mustard

Adult BBQ Sauce

2 c. bottled BBQ sauce
¼ c. bourbon

Oriental BBQ Sauce

2 cups favorite bottled barbecue sauce
2 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon garlic powder

Here’s another simple sauce recipe - but this one doesn’t use bottled BBQ Sauce.

Just place ingredients in the blender and blend well; refrigerate for a day or two to allow the falvors to meld.

1 cup ketchup
1/2 cup hot pepper sauce
3 cups apple cider vinegar
3 tablespoons salt
4 tablespoons freshly ground black pepper
1/2 cup dark brown sugar, firmly packed

Shake well before and during use.

For those that do not like tomato-based sauces - try this one:

Bring the following to a boil:

2 cups apple cider vinegar
2 cups water
2 tablespoons black pepper
1 tablespoon hot sauce or to taste
1 tablespoon paprika (Greek paprika gives this a good taste)
1 teaspoon ginger
1/2 teaspoon dry mustard powder

Simmer for just about a minute to two minutes and add 2 T. kosher salt. Stir in salt to dissolve and remove from heat.

Makes a good sauce or a marinade for chicken or pork.

For variation you can add some oil or butter or even beer - adjust your hot sauce to taste.

what about a good hotdog relish??

4 c. ground onion
10 c. ground zucchini or cucumbers
5 tbsp. salt
2 1/4 c. vinegar
1 tbsp. nutmeg
1 tbsp. allspice
4 c. sugar
1 tbsp. cornstarch
2 tsp. celery seed
1/2 tsp. black pepper
1 tbsp. dry mustard
1 tbsp. turmeric
1 c. hot banana peppers, chopped
(or about 2 tbsp. crushed dried red pepper)

Combine onions, zucchini and salt. Let stand overnight.
Drain and rinse in cold water, then drain again. Place in
large kettle, and add remaining ingredients. Bring to a
boil; cook for thirty minutes. Place in hot sterilized
jars; place sterilized lids and bands on jars, screwing
bands tight. Makes about 5 pints.

try this for burgers -

add sauteed onion and crisp cooked bacon to your bottled sauce and serve over your burgers!

looking for a different way to serve pulled pork, beef or chicken?

using flour tortiillas - place a spoon of mashed potatoes, top with diced onion (sauteed is great!), place your shredded BBQ beef, pork or chicken on top, roll and serve

(leftover mashed potatoes can be heated with sauteed onions in no time! - no leftover - you can use instant potatoes!)

this is also good using coleslaw and pulled pork

can’t wait to sink your teeth into that luscious BBQ sauce and it has hours to go before it is done -

enjoy some on your eggs for breakfast!

saute diced onion, green/red bell pepper, diced deli ham or salami; pour over beaten eggs and make a nice omelet; serve with BBQ sauce and top with cheese or roll in flour tortilla wraps

not much for sauce?? prefer a rub??

this is a basic for just about anything -

Basic BBQ Rub

1/4 cup salt
3 Tbs Brown Sugar
2 Tbs Black Pepper
1 Tbs. Garlic Salt
1 Tbs. Paprika
1 Tbs. Chili Powder
1 Tsp. Sugar
1 Tsp. Onion Powder
1 Tsp. ground Cumin
1 Tsp. Red Pepper (optional)

here’s a quick and easy dessert recipe for anytime!

Combine and make into crumbly mixture:
1 c. plain flour
1 stick margarine
1/2 c. chopped nuts, pecans

Press mixture into 9 x 13 inch pan. Bake 15 minutes at 375 degrees. Cool.

1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1/2 of a lg. container of Cool Whip

Spread this over nut and flour crust.

Combine 2 sm. pkg. instant pudding (your choice) with 3 cups cold milk. Spread over cream cheese layer. Cover with last half of Cool Whip. Sprinkle with nuts. Refrigerate at least 1 hour. Cut into squares to serve.

For a holiday touch, sprinkle some red, white and blue jimmies over the top!

by the way - I AM NOT PARTICIPATING IN THE CONTEST - my posts are for those that would like to experiment with what I have posted!

here’s a nice and easy side for your grilling - and a bit different!

slice zucchini in 1/4-inch thick slices and toss with olive oil, salt and pepper; grill until tender - about 5 minutes per side

using same bowl, remove zucchini from the grill and place back in bowl - add a bit more oil and a splash wine vinegar with minced garlic and fresh minced parsley

allow to cool

when cool decoratively place zucchini slices on serving dish with sliced fresh mozzarella between each slice (cut mozzarella into thick slices), drizzle with a bit of olive oil and a fresh grind of pepper - serve and enjoy!

i admired how you mix simply the variety of sauces available and turning it into one again… indeed this will included in my collection of sauces also…

i’m adding this one to my collection of sauces… great simple sauces made simplified to prepare… this would be helpful when you have time constrains on your back…