BARBECUE SAUCE RECIPES

[lucky]

Zippy BBQ Sauce

1 cup ketchup
1/2 tsp Tabasco sauce (or a little more for extra kick!)
2 tsp water
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp pepper

In a saucepan, add all the ingredients and cook over medium heat. Be sure to stir constantly until it comes to a boil. About 5 to 10 minutes.

Remove from heat and let cool.

Makes 1 cup

[lucky]

Zippy Strawberry Barbecue Sauce

2 cup fresh strawberries — hulled and sliced
1/3 cup strawberry preserves
1/3 cup ketchup
2 tablespoons soy sauce
2 tablespoons lemon juice
1 large garlic clove — minced
1 teaspoons fresh chopped ginger
1/2 teaspoons cayenne powder
1/2 teaspoons fresh grated lemon zest
1 scallion — minced
2 tablespoons fresh cilantro — chopped

Place all ingredients in food processor or blender and puree until
smooth. Serve with fowl, fish, pork or beef.
Yield: 2 cups.

[lucky]

Blue Ridge BBQ Sauce

1 cup ketchup
1 cup red wine vinegar
1/2 cup brown sugar
1/4 cup molasses
1 1/2 teaspoons liquid smoke
1/2 teaspoon salt
rounded 1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/8 teaspoon onion powder

1. Combine all of the ingredients in a medium saucepan over high heat, and whisk until smooth.
2. Bring sauce to a boil, then reduce heat and simmer uncovered for 30-40 minutes or until sauce has thickened.
Makes 1 1/2 cups

[lucky]

Barbecue Sauce

Recipe By: Ina Garten

1 1/2 cup chopped yellow onion (1 large onion)
1 tablespoons minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces )
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoons ground cumin
1/2 tablespoons crushed red pepper flakes

In a large saucepan on low heat, saute the onions and garlic with the
vegetable oil for 10 to 15 minutes, until the onions are translucent
but not browned. Add the tomato paste, vinegar, honey, Worcestershire
sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red
pepper flakes. Simmer uncovered on low heat for 30 minutes. Use
immediately or store in the refrigerator.

[lucky]

Texas-Style Barbecue Sauce

2 tablespoons unsalted butter
1/4 cup onion diced
1 medium clove garlic — minced or pressed through garlic press
(about 1
teaspoon)
1 1/2 teaspoons chili powder
2 cup tomato juice
3/4 cup distilled white vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoons powdered mustard mixed with 1 tablespoon water
1 teaspoons minced chipotle chile in adobo
2 tablespoons molasses or dark molasses (not blackstrap)
1 1/2 teaspoons table salt
1/4 teaspoons ground black pepper

Heat butter in small nonreactive saucepan over medium heat until foaming;
add onion and cook, stirring occasionally, until softened, 2 to 3
minutes. Add garlic and chili powder; cook, stirring constantly, until
fragrant, about 20 seconds. Add tomato juice, 1/2 cup vinegar,
Worcestershire sauce, mustard, chipotle, molasses, and salt; increase
heat to high and bring to simmer, then reduce heat to medium and continue
to simmer, stirring occasionally, until sauce is slightly thickened and
reduced to 1 1/2 cups, 30 to 40 minutes. Off heat, stir in pepper and
remaining 1/4 cup vinegar. Cool to room temperature before serving. (Can
be refrigerated in airtight container for up to 4 days; bring to room
temperature before serving.)

Makes 1 3/4 cups

[lucky]

Spicy BBQ Sauce

1 teaspoon Salt
1 teaspoon Black Pepper
2 cups Catsup
1/2 cup Brown Sugar
1/2 cup Molasses
1 small bottle Worcestershire Sauce
1/4 cup Soy Sauce
3 Tablespoons Canola Oil or Olive Oil
1 1/2 teaspoons Garlic Powder (or two cloves fresh, chopped)
1 Tablespoon Hickory Smoke Flavor (or to taste)
Tabasco Sauce or other hot sauce, to taste

Combine all ingredients and pour over cooked meat;
cook on low in a crockpot for 1-1&1/2 hours

[lucky]

California BBQ Sauce

1/4 cup vegetable oil
1 head garlic separated into cloves do not peal
1 medium onion inced
2 12 ounce tomato paste
36 ounces water
1 1/2 cups brown sugar, packed
1 juice of orange
1/2 cup apple cider vinegar
3 tablespoons light soy sauce
2 tablespoons liquid Barbecue SmokeAE
2 tablespoons cayenne
1 tablespoon black pepper
chicken ribs etc.

In a large, well seasoned, cast-iron Dutch oven with a cover, heat 1/4 cup of
oil over high heat until it boils. Add the garlic cloves, cover, and cook for
one minute. Remove the garlic from the oil and set aside to cool. Then peel
them by squeezing the cloves out of their skins, and mince them finely. Add

10 min., stirring frequently. Add the garlic and remaining ingredients
(except meat) to the Dutch oven. Bring to a boil, then reduce heat to low.
Cover, with lid slightly ajar so steam can escape, and simmer 2 hours, stirring
occasionally.
Salt meat if desired. Do not marinate it in the sauce. Instead, cook it
slowly over some aromatic charcoal like mesquite, basting with sauce only
once at the very end. Serve the meat with a generous spoonful of sauce on top
and place any extra sauce on table for dipping and sopping. makes 4 cups.

[lucky]

Chipotle BBQ Sauce

2 T. olive oil
1/2 C. chopped yellow onion
2 T. minced garlic
1 t. ground cumin
1 T. dark chile powder
1/3 C. malt vinegar
1 C. ketchup
3/4 C. firmly packed dark brown sugar
1/4 C. dark soy sauce
2 T. Worcestershire sauce
2 T. chipotle puree (use canned chipotles in adobo sauce, pureed in blender)

To make the sauce: Heat the oil in a saucepan over medium heat. Add the onion, garlic, cumin and chile powder, and saute until the onions are soft. Add the malt vinegar and deglaze, stirring and scraping the bottom of the saucepan to loosen all the brown bits adhered to the pan. Add the rest of the ingredients and simmer until slightly thickened. Transfer to a blender or food processor, and blend until smooth. Place in an airtight container and refrigerate until ready to use or for up to three days.
Makes 2 cups

[TxsChef]

Crestwood Bar-B-Que Sauce

Don’t ask me why because I really don’t know, but this is my favorite recipe out of all the recipes I have. It is excellent!!! The recipe comes from a little store we used to have in Waco, “Crestwood” It was owned by Elliott and Mildred Bennett.
I searched for years trying to replace my copies that I had lost. Finally I found a book at the library. “The Great Chefs Of Waco”. BINGO, there it was!!! It freezes well and can be halved. I hope you enjoy it as much as I do.

Crestwood Bar-B-Que Sauce

4 quarts Campbell’s Tomato juice
1/2 pint apple cider vinegar
1 pint Worcestershire sauce
1/2 pound brown sugar-dark
1 TBLS. salt
1 tsp. black pepper
2/3 cup onion powder (NOT salt)
1/2 cup garlic powder (NOT salt)

Stir all ingredients together and bring to a boil. It is not necessary to boil for a period of time.

[Author]

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