TEXAS TABLE SAUCE FOR BARBECUE
3/4 cup cider vinegar
3 tablespoons dry mustard
3/4 cup warm water
½ cup ketchup
1 tablespoon salt
1/4 cup chili sauce
1 teaspoon coarsely ground pepper
3 tablespoons Worcestershire sauce
1 teaspoon Hungarian ground paprika
1 clove garlic, pressed
2 tablespoon dark brown sugar
2 tablespoons minced onion
1 tablespoon dark molasses
1 cup butter
Combine vinegar and water in a medium saucepan. Stir in salt, pepper, paprika, brown sugar, molasses and dry mustard. Bring to a boil. Reduce heat and simmer for a hour. Use with any meat, fowl or game. Can be used as a great marinade.
BASTING SAUCE
2 cups cider vinegar
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon vegetable oil
Combine all ingredients in a bowl and mix well. Allow flavors to mellow at least 1 hour at room temperature.
BARBECUED CHICKEN VINEGAR BASTING SAUCE
1 1/4 cup cider vinegar
1 teaspoon dry mustard
4 teaspoons chili powder
1 teaspoon paprika
4 teaspoons sugar
1 teaspoon cayenne pepper
Mixl ingredients in small bowl to blend. Arrange chicken in shallow glass dish. Spoon 1/4 cup sauce over top. Turn to coat. Let stand 20 minutes, turning chicken occasionally.
Grill chicken until just cooked through, basting occasionally with another 1/4 cup sauce. Serve with remaining sauce.
BEEF BARBECUE SAUCE
2 tablespoons butter
½ cup beer
1 onion, chopped
1/3 cup stuffed olives, minced
1 cup chili sauce
Combine all the ingredients in a saucepan and simmer for 5 minutes or until the flavors are blended. Makes about 1 ½ cups of sauce.
BARBECUE SAUCE FOR CHICKEN
½ cup peanut oil
1 tablespoon mustard, prepared
½ cup vinegar
3 dashes hot pepper sauce
1 tablespoon sugar
1 teaspoon garlic salt or plain salt
2 tablespoons tomato paste
Combine ingredients and beat with a whisk until well blended. Use as baste for charcoal-broiled chicken.
BOURBON SAUCE
½ cup dark brown sugar
½ cup blended bourbon
½ cup ketchup
2 teaspoon liquid smoke
2 cloves garlic, minced
1 small minced onion
Put all ingredients in a small saucepan. Bring to a boil. Reduce heat and simmer for 20 minutes. Use as a basting sauce for BBQs.
BARBECUE SAUCE WITH BEER
2 cups ketchup
1 cup chili sauce
2 tablespoons black pepper
5-oz bottle steak sauce
½ cup prepared mustard
½ cup Worcestershire sauce
1 teaspoon salt
12-oz bottle beer
1 ½ cup brown sugar, firmly packed
2 teaspoons minced garlic
Combine all ingredients, except garlic, bring to a boil, reduce heat and simmer 30 minutes. Remove from heat and add garlic. Let stand a half hour or so before using. Baste meat during last 15 minutes of grilling time.
COCA-Q SAUCE
2 tablespoons butter
6 little green onions, chopped finely with tails
4 cloves garlic, crushed
1 6-oz can tomato paste
3/4 cup molasses
3/4 cup Coca-Cola
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce
Melt the butter in a saucepan. Add onions and cook till onions are soft. Add everything else. Bleand well and simmer, uncovered, stirring occasionally, for 30 minutes or until pleasantly thick.
PEACH BOURBON BARBECUE SAUCE
3 tablespoons oil
3 tablespoons shallots
1 tablespoon chopped garlic
4 peaches peeled and chopped
1 teaspoon red chili flakes
2 tablespoons honey
½ cup bourbon
3 cups beef stock
salt and pepper
Saute shallots and garlic in oil until tender. Add remaining ingredients and bring to a boil. Cool. Place in blender and puree until smooth. Salt and pepper to taste. Makes 4 cups.
CHINESE BARBECUE SAUCE
3/4 cups catsup
½ cup brown sugar
3 tablespoons soy sauce
1 tablespoon ground ginger
1 tablespoon liquid smoke
2 cloves garlic, minced
Combine all ingredients and heat until sugar is dissolved and sauce is thickened.
WHISKEY SAUCE
1/4 cup butter
1/4 cup corn oil
2 medium onions, minced
3/4 cup whiskey
2/3 cup chili sauce
½ cup white vinegar
½ cup fresh orange juice
½ cup pure maple syrup
1/3 cup dark molasses
2 tablespoons Worcestershire sauce
1 teaspoon fresh ground pepper
½ teaspoon salt
In a saucepan, melt the butter with the oil over medium heat. Add the onions and saute for about 5 minutes or until they begin to turn golden. Mix in the remaining ingredients, reduce the heat to low and cook the mixture until it thickens. Stir frequently. Serve the sauce warm. It keeps, refrigerated for a couple weeks.
KIRA’S BARBECUE SAUCE
½ cup water
1/8 cup black pepper
½ cup dark brown sugar
1/4 cup dark molasses
2 tablespoons red pepper flakes
1/3 cup Worcestershire sauce
4 cups red wine vinegar
1/3 cup yellow mustard
2 cups white wine
1/4 cup ketchup
3 tablespoons salt
Bring to a boil and then simmer for about ½ hour. Do not cook or store in aluminum. Store in glass.
JAMAICAN JERK MARINADE
2 large onions chopped
1 teaspoon salt
5 teaspoons all spice
1 teaspoon nutmeg
1 teaspoon cinnamon
5 jalapeno peppers finely chopped
1 teaspoon black pepper
6 garlic cloves minced
2 tablespoons freshly grated ginger root
2 tablespoons lime juice
1/4 cup olive oil
1/4 cup white vinegar
4 tablespoons soy sauce
5 tablespoon dark rum
3 tablespoons brown sugar
Blend all ingredients together in blender. Put meat in a shallow pan. Put marinade over meat. Turn meat several times so both sides are well coated. Marinate meat overnight.
CRANBERRY LEMON BARBECUE BASTE
8 oz can cranberry sauce
1/8 white pepper
2 tablespoon lemon juice
½ teaspoon lemon peel, finely shredded
Combine all ingredients in a pot and bring to a rolling boil. Remove from heat immediately. Use to baste lamb or pork that is on a spit or oven roasted.
CHIPOTLE BARBEQUE SAUCE
5-8 canned Chipotle Chiles in Adobo Sauce
3 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.
GRAMPA’S BEST BASTING SAUCE
2 cups cider vinegar
1 tablespoon Tabasco sauce
2 tablespoons Hot Hungarian 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. Baste whatever you’re fixin’. It’s a hot
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 ½ 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 ½ cups.
Barbecue Chicken: Quarter 2 broiler-fryers (about 2 ½ 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.
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