Bbq Choices

1/4 cup coarse salt (kosher or sea)
1/4 cup (packed) dark brown sugar
1/4 cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon celery seeds


2 cups firmly packed brown sugar
1/2 cup coarse salt (kosher or sea)
1/4 cup freshly ground black pepper


1/4 cup coarse salt (kosher or sea)
1/4 cup dark brown sugar
1/4 cup sweet paprika
2 tablespoons freshly ground black pepper


1/4 cup coarse salt (kosher or sea)
1/4 cup dark brown sugar
1/4 cup hot paprika (for a spicier rub)
2 tablespoons freshly ground black pepper

Use your fingers to blend well - pat into meat; cover with plastic wrap and refrigerate for a couple hours before grilling.

marinade for chicken:

1 teaspoon coarse salt
1 teaspoon cracked black peppercorns
1/2 to 1 teaspoon hot red pepper flakes
1 tablespoon chopped garlic
1 tablespoon chopped fresh rosemary
Juice of 1 lemon
1/4 cup extra-virgin olive oil

combine salt, pepper, hot pepper flakes, garlic and rosemary - rub into breasts. place in non-reactive dish; combine lemon juice and oil; pour over; cover with plastic wrap - refrigerate to marinate for 30 to 60 minutes

simple sauces:

1 large juicy lemon
1 clove garlic, peeled and lightly crushed with the side of a cleaver
1 thin (1/4-inch) slice onion
1 cup Dr Pepper
3/4 cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons A.1. steak sauce
1 tablespoon of your favorite hot sauce, or more to taste
1 tablespoon cider vinegar,or more to taste
1 teaspoon liquid smoke
1/2 teaspoon freshly ground black pepper
Coarse salt (kosher or sea)

Cut the lemon in half cross wise and cut a 1/4-inch slice off of one half. Remove any seeds in this slice. Juice the remaining lemon: You should have 2 to 3 tablespoons juice.

Place the lemon slice, 2 table spoons of the lemon juice, and the garlic, onion slice, Dr Pepper, ketchup, Worcestershire sauce, steak sauce, hot sauce, vinegar, liquid smoke, and pepper in a heavy nonreactive saucepan and gradually bring to a boil over medium heat.

Reduce the heat slightly to maintain a gentle simmer. Let the sauce simmer gently until thick and richly flavored, 10 to 15 minutes. Taste for seasoning, adding more lemon juice, hot sauce, and/or vinegar as necessary and seasoning with salt to taste, if desired.

Strain the sauce into a bowl (or clean glass jars) and let cool to room temperature, then refrigerate, covered, until serving. The sauce will keep for several months in the refrigerator.

Bring to room temperature before serving.
Yield: Makes about 2 cups


1 cup Coca Cola
1/2 cup A-1 Steak Sauce
1 cup ketchup
1/2 teaspoon onion powder
1/4 cup Worcestershire sauce
1/2 teaspoon garlic powder
1 teaspoon liquid smoke
1/2 teaspoon freshly ground black pepper

Combine all the ingredients in a heavy, non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by a quarter, 6 to 8 minutes. Use right away or transfer to a large jar, cover, cool to room temperature, and refrigerate. The sauce will keep for several months.

Makes 2 cups


1/4 c Finely Chopped Onion
2 tb Butter Or Margarine
1/4 c Brown Sugar, Firmly Packed
1 tb Worcestershire Sauce
1/8 ts Hot Pepper Sauce
1 Clove Garlic, Finely Chopped
1 c Catsup
1/4 c Lemon Juice
1 t Prepared Mustard

In small saucepan, cook onion and garlic in margarine until tender. Add
remaining ingredients; bring to a boil. Reduce heat; simmer uncovered 15
to 20 minutes. Use as basting sauce for pork, chicken or beef. Refrigerate


In 1-qt glass measure, microwave margarine on full power (high) 30 to 45
seconds or until melted. Add Onion and Garlic. Microwave on full power
(high) 1 1/2 to 2 minutes, or until tender. Add remaining ingredients;
cover with waxed paper. Microwave on full power (high) 3 to 5 minutes or
until mixture boils. Microwave on 2/3rds power (medium-high) 4 to 5 mins.
to blend flavors. Proceed as above.


1/3 c Dark Karo Syrup
1/3 c Strong coffee
1/4 c Ketchup
1/4 c Cider vinegar
1/4 c Worchestershire sauce
6 ts Chili powder
1 tb Corn Oil
2 ts Dry Mustard
1/2 ts Salt
1/2 ts Hot pepper sauce

Mix well and allow flavors to blend for one hour or more


1 1/2 ts Black pepper
1 t Onion powder
1/2 ts White pepper
1 t Salt
1 t Garlic powder
1/2 ts Cayenne

 1/2   lb           Bacon -- minced

1 1/2 c Onions – chopped
2 c Pork, beef or chicken stock
1 1/2 c Chili sauce
1 c Honey
3/4 c Dry roasted pecans –
5 tb Orange juice
1/2 Orange
2 ts Lemon juice
1/4 Lemon
2 tb Garlic – minced
1 t Tabasco sauce
4 tb Butter
Rind and pulp from orange
Rind and pulp from lemon

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 contine cooking about 10 min. stirring frequently.
Remove orange and lemon rinds. Continue cooking and stirring about 15 more 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.


1 1/2 ts Salt
1 1/2 ts Dry mustard
1 t Garlic powder
1/2 ts Black pepper
1/2 ts Red pepper
1 t Chili powder
1 1/2 ts Paprika
1 t Louisiana hot sauce
2/3 c Worchestershire sauce
1 c Beer
2 c Beef stock
1/3 c Cooking oil

Combine salt, mustard, garlic powder, pepper, chili powder, paprika, hot
sauce, Worchestershire sauce, beer, beef stock and oil, and use to mop
meats that are barbecuing.


1 1/2 c Brown sugar
1/2 c Butter
1 c Ketchup
1 sm Heniz 57 Sauce
1 tb Celery seed
1 c Onion, chopped
1 cl Garlic
1/2 c Vinegar
1 tb Dry Mustard
Red pepper flakes

Carmel 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.


1/2 c Minced yellow onion
1/2 c Minced sweet green pepper
2 Cloves garlic, crushed
1/4 c Olive oil
2 ts Chili powder
2 c Tomato puree
1/2 c Red wine vinegar
1/3 c Firmly packed dark brown
1/4 ts Crushed dried hot red chili
1 1/2 ts Salt

Stir fry onion, green pepper and garlic in oil in a saucepan over moderate
heat 5 to 8 minutes until onion is pale golden. Add chili powder and stir
fry 1 to 2 minutes. Add remaining ingredients, cover and simmer 30 minutes.
Use as a basting sauce for spareribs, beef or poultry.


1 1/4 c Catchup
2/3 c Salad oil
3/4 c Vinegar
5 tb Worcestershire sauce
1 c Honey
2 tb Dry mustard
3 ts Ginger, fresh grated
1 ea Lemon, sliced thinly
3 tb Butter

Combine all ingredients in a saucepan and heat to blend together.


4 c Onions, chopped
1 c Celery, chopped
1 c Bell pepper, chopped
1 c Fresh parsley, chopped
1 c Peanut cooking oil
2 tb Garlic, chopped
3 c Steak sauce
1/2 c Louisiana hot sauce
3 c Ketchup
3 ts Salt
1 c Southern Comfort Liquor

In a large skillet, saute onions, celery, bell pepper and parsley in peanut
oil until onions are clear or tender. Add garlic and cook a little longer.
Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern
Comfort. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours.
This sauce can be stored in the refrigerator for several weeks. Makes 3
quarts to 1 gallon.

2 TBS vegetable oil
1 onion finely chopped
3 cloves garlic minced
1 cup ketcup or tomato sauce
1-1/2 cups cider vinegar
1/4 cup Worcestershire sauce
1/3 cup sugar
1 TBS chile powder New Mexican preferred
1/2 tsp cayenne pepper

Heat the oil in a saucepan over moderate heat and add the onion and garlic. Cook gently, stirring, for about 5 minutes. Add the ketchup, vinegar, Worcestershire sauce, sugar, chili powder and cayenne, to taste (the more cayenne you use, the hotter it will be). Reduce the heat and simmer, partially covered, until the sauce has thickened slightly, about 20 minutes. Makes about 2 1/2 cups.


8 oz Hunts BBQ Sauce
16 oz. Knotts seedless Raspberry Preserves
8 oz white vinegar
6 canned Chipotles en adobo chopped extremely fine
3 TBS garlic crushed
1/2 stick sweet butter

Mix all over low-med heat and simmer until all are well mixed. This sauce is sweet and hot so you don’t need too much! If you plan on using this sauce please assign a designated driver!!


4 pablano chiles
1 TBS butter
1 clove garlic minced
1/3 cup onion chopped
1/2 cup chicken broth
1 cup whipping cream
black pepper freshly ground

Roast chiles over flame until blistered on all sides. Place in paper bag to sweat for about 10 minutes, this will make peeling easier. Peel, cut in half, removing seeds and stem. Dice two peppers and cut two in strips, set aside.

Melt butter in skillet over medium flame. Add garlic and onion and saute until just brown, about 5 minutes. Stir in broth and cream. Bring to a boil then reduce heat and simmer until sauce begins to thicken, about 5 minutes.

Stir in chopped chiles and simmer for one minute. Pour into blender and puree. Return sauce to skillet, add salt and pepper to taste and keep warm. If sauce is too spaicey for your palate, use more whipping cream. Use remaining chiles as a garnish

1 gallon cider vinegar
1/4 cup salt
2 tablespoon red pepper
3 tablespoon red pepper flakes
1 cup of firmly packed brown sugar
or 1/2 cup molasses

Mix ingredients together and let stand at least 4 hours


1 cup white vinegar
1 cup cider vinegar
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 tablespoon Tabasco sauce
Salt and freshly cracked black pepper to taste.

Just mix ingedients together and use


1 pint cider vinegar
2 tablespoons salt
2 teaspoons ground red pepper
1 tablespoon red pepper flakes
2 tablespoons firmly packed brown sugar

Combine all ingredients stir and let stand several hours before using.

1-1/2 cups cider vinegar
1/2 cup water
1/2 cup catsup
1 teaspoon salt
1 chopped onion
2 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/8 teaspoons red pepper

Mix all ingredients in a saucepan and gently boil for 15 minutes while stirring.


1-1/2 cups cider vinegar
1/2 cup catsup
1 teaspoon salt
1/2 teaspoons ground red pepper
1/8 tablespoon red pepper flakes
1 tablespoon granulated sugar
1/2 cup water

Combine all ingredients in a saucepan. Bring to a boil, then simmer and stir until sugars are dissolved.


1 gallon water
1 qt. ketchup
1 qt. vinegar (amber 4% acidity)
10 oz sugar
8 oz salt
4 oz black pepper
4 oz crushed red pepper
Pinch of ground red pepper (cayenne)

Combine all ingredients into a 1.5 gallon stock pot and bring to a boil,
stirring occasionally.

Brush the piping hot dip onto the prepared
meat just prior to serving. This is a very thin sauce, but one that that has been used for generations