BARBECUE SAUCE RECIPES

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Honey Dijon Barbecue Sauce
for pork or chicken
Makes about 1 cup
2/3 cup Dijon mustard
1/4 cup Honey
1 Tablespoon Lemon juice
1 Tablespoon Soy sauce
1 teaspoon Garlic, minced
-Add all ingredients to a food processor. Pulse until
smooth. Use as a baste during the last 3-5 minutes of
grilling.

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Cherry Delicious Barbecue Sauce
This sauce is particularly good on spareribs or chicken wings and
thighs.
1 (21-ounce) can cherry pie filling
2 tablespoons vegetable oil
1/2 cup onion
1/4 cup soy sauce
2 teaspoons spicy brown mustard
1 teaspoon ground ginger
1 teaspoon Worcestershire sauce
Puree cherry pie filling in an electric blender or food processor. Set
aside.
Heat oil in a large skillet. Add onion; cook, stirring, until onion is
tender. Add pureed cherry filling, soy sauce, mustard, ginger and
Worcestershire
sauce; mix well.
Simmer, uncovered, 10 to 15 minutes, stirring occasionally. Brush
sauce over
poultry or meat as it is grilling.
Makes about 2-1/2 cups; enough for 6 to 8 servings of grilled meat or
poultry
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Cherry Barbecue Sauce
1/4 C. onion, chopped
2 t. garlic, chopped
3 T. sesame oil
1/3 C. water
1/3 C. cider vinegar
2 T. ketchup
1/4 C. cherry preserves
2 T. molasses
2 t. Worcestershire sauce
2/3 C. cherries (tart), fresh or frozen, pits removed
1 t. red pepper flakes
1 t. ginger, ground
2 t. cumin seed (whole)
3 T. brown sugar
1 T. cornstarch dissolved in 1/4 C. water

Saute onions and garlic in sesame oil until tender. Add other ingredients and spices and simmer for 30 minutes. Thicken slightly with cornstarch and water.

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BLUEBERRY BARBECUE SAUCE
Use this sauce the same day it is made.
2 tsp. vegetable oil
1/4 C. minced onion
1 T. minced jalape?o chile
1/4 C. catsup
1/4 C. rice vinegar
3 T. light brown sugar
3 T. Dijon mustard
1 tsp. Tabasco sauce
2 C. fresh or frozen blueberries
Heat oil in a non reactive saucepan. Add onions and chile and cook over moderate
heat stirring until wilted, about 3 minutes.
Add catsup, vinegar, sugar, mustard and Tabasco sauce and bring to a simmer.
Add blueberries and simmer over low heat, stirring until thickened, about 10
minutes.
Puree the sauce in a blender or processor until smooth. Pass through a strainer
and season with salt and pepper.
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Maple Barbecue Sauce

This sauce is excellent on beef, pork or poultry.

3/4 cup maple syrup
2 Tbs chili sauce
2 Tbs cider vinegar
1 1/2 Tbs chopped onions
1 Tbs Worcestershire sauce
1 tsp salt
1/2 tsp dry mustard
1/2 tsp black pepper

1. Combine all ingredients and brush on top of 3 pounds of beef, pork or poultry.
2. Baste frequently with sauce while baking.

Servings: 8 – Source: Omaha Steaks

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APPLE ORCHARD BARBECUE SAUCE
1 medium onion, grated or finely chopped
4 C. pressed apple cider (not pasteurized apple juice)
1/2 C. cider vinegar
1/2 C. firmly packed dark brown sugar
1 T. whole mustard seed
1 tsp. celery salt or celery seed
1 T. Worcestershire sauce
1 T. liquid smoke
2 (12 oz.) bottles chili sauce
Hot pepper sauce, to taste (optional)
Bring all ingredients to boil in a large saucepan. Reduce heat and simmer until
sauce is thickened and volume is halved. Pour hot sauce into two 1-pint sterilized
jars. Seal with 2-piece sterilized lids.
Water-bath process for 10 minutes. Remove
with tongs. Cool.

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Cola Barbecue Sauce:

1 cup cola (recommended: Coca-Cola)
1 cup ketchup
1/4 cup Worcestershire sauce
1 teaspoon liquid smoke
3 tablespoon steak sauce (recommended: A-1 Steak Sauce)
1 teaspoon onion flakes
1 teaspoon garlic flakes
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 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar cool to room temperature, cover, and refrigerate. The sauce will keep for several months.

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Applesauce Barbeque Sauce

3/4 cup applesauce
1/2 cup ketchup
3/4 cup packed brown sugar
6 Tbsp lemon juice
1/2 tsp Franks Red Hot Sauce
1/4 tsp salt
1/4 tsp ground black pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp ground cinnamon

In a saucepan, add applesauce, ketchup, brown sugar, lemon juice, hot
sauce, salt, pepper, paprika, garlic powder, and cinnamon. Bring mixture
to a simmer for several minutes. Cool. This makes a sweet, spicy dipping
BBQ sauce.

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Cajun Barbecue Sauce

1 pt Oil
2 md Onions — chopped fine
2 Green pepper — chopped fine
5 Ribs celery — chopped fine
2 Cloves garlic — minced
1 cn Tomato sauce 8 oz
1 cn Tomato paste 6oz
1/2 c Ketchup
3 tb Worcestershire sauce
3 tb Mustard
Juice of one lemon
Salt, red and black pepper to taste

Heat oil in dutch oven; add onions, green peppers, celery and garlic. Cook until onions are soft. Add remaining ingredients and simmer until vegetables are tender. Add water if too thick. Sauce will separate; do not stir. Baste meat with the oil on top of sauce as it cooks on grill. Thirty min before serving, baste with thick part on the bottom. Serve a big bowl of the heated sauce with your meal. it’s delicious on french bread. Makes 6 cups.

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BBQ Sauce

3 (15-OZ) cans of tomato sauce
1 cup firmly packed dark brown sugar
1/3 cup molasses

1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon italian seasoning
1/4 cup white vinegar
1 pinch of cayenne pepper
juice of two fresh lemons

mix all dry spices in with honey and molasses to keep from lumping.
combine and stir all other ingredients together over medium heat
until heated thoroughly. pour into jars or squeeze bottles.

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West Coast Bbq Sauce

1 sweet Vidalia or Maui onion, minced
4 cloves garlic, minced
1 tablespoon minced ginger
3 tablespoons olive oil
3 tablespoons butter
1/2 cup red wine
1 cup pineapple juice, reduced to 1/4 cup
2 cups chicken stock (not canned – too salty)
1 cup ketchup
1 15 oz. can tomato sauce
2 tablespoons tomato paste
3 tablespoons soy sauce
1/4 cup Worcestershire sauce
3/4 cup brown sugar
1/2 cup dark molasses
2 tablespoons black pepper
2 tablespoons chili powder (Pendery’s Terlingua Won is a good choice)
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon ground thyme
1 teaspoon ground dry mustard (Coleman’s preferably)
Juice of one lime

Gently saute onion, garlic, and ginger in olive oil and butter until the
onion is translucent, but not brown. Add red wine and cook off alcohol. Add
remaining ingredients, except lime juice, and bring to a boil, then reduce
heat and simmer for at least one hour. If you want a completely smooth sauce,
strain after cooking. Brighten with lime juice after cooking.

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Kentucky Black BBQ Sauce

2 ts Vegetable oil
1/4 c Minced onion
1/4 c Plus 2 tablespoons distilled white vinegar
1/3 c Plus 2 Tablespoons Worcestershire Sauce
2 tb Plus 1 teaspoon light brown sugar
2 ts Lemon juice
1/4 ts Ground black pepper
1/4 ts Tabasco sauce
A scant 1/4 teaspoon ground cloves
A scant 1/4 teaspoon ground nutmeg
1/2 ts Coarse salt

Heat the vegetable oil over moderate heat. Add the onion and cook for 5 minutes, or until onion is soft and light golden brown.

Add the remaining ingredient, and simmer, uncovered, for 15 minutes. (The sauce will thicken slightly.)

Makes about 1 Cup

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Poor Woman’s BBQ Sauce

2 tablespoons oil or bacon grease

1 onion, chopped

8oz can tomato sauce

1/2 cup water

1/4 cup lemon juice

1/4 cup brown sugar

1/4 cup Worcestershire

2 tablespoons prepared mustard

Dash of salt

Dash of pepper

Dash of liquid smoke

Get out a 2 quart sauce pan and heat up the oil or bacon grease in it. Add the chopped onion, and saute it until the onion is translucent and smells really good. Add all of the other ingredients. If you have liquid smoke around, it makes the sauce taste very good, but if you don’t have any, don’t worry, it is still quite delicious. Stir everything up and let the mixture simmer over medium low heat for about 15 minutes. The mixture will thicken up some, but it won’t be as thick as commercial barbecue sauce. Makes about 3 cups.

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Alabama White BBQ Sauce
1 quart mayonnaise
3/4 quart apple cider vinegar
1/2 cup corn syrup
1/4 tablespoon cayenne pepper
Prepared horseradish
Lemon juice
Salt and freshly ground black pepper
Place all ingredients in a very large blender or food processor. (It may
be necessary to do this in 2 batches; just add 1/2 of each ingredient and
then repeat.) Blend for 1 minute, or until thoroughly combined and mixture
is smooth. Pour sauce into a large bowl.
Use when grilling chicken; brush lightly over the chicken during the last
few minutes of grilling. This sauce is also great for dipping; set some
sauce aside for passing at the table.

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WHITE BBQ SAUCE

3 Cups

2 cups mayonnaise

2 tablespoons ground black pepper

2 tablespoons salt

6 tablespoons lemon juice

6 tablespoons distilled white vinegar

4 tablespoons white sugar

DIRECTIONS:

In a medium bowl, combine the mayonnaise, pepper, salt, lemon
juice, vinegar and sugar. Mix all together until smooth. Use to
baste chicken, pork chops or ribs as they cook on the grill.
Serve extra as dipping sauce!

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Bodacious White BBQ Sauce

The original recipe was made with salad dressing but this is
much better. The idea of white BBQ sauce comes from the North Alabama
region.

1 gal heavy mayo
7 cups white vinegar
1 cup lemon juice
1 cup black pepper
1 cup salt (may be reduced slightly)

Mix well and refrigerate 18-24 hours. Do not taste after
mixing–it is
awful…just wait.

Serve as a dip with pulled pork or grilled chicken. Excellent as
a dip
for fresh vegetables or on a baked potato.

Mix 1-2 tablespoons into eggs when beating them for an omelet.
Can also be used as a marinade for chicken or fish. May be the
best dip
ever for any blackened fish.

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