BBQ sauce recipes that DO NOT have ketchup …

[nana]

Thank you again OC…I do something like that too…I like charcoal & hickory the best myself.

Thank you bluemoon, I’ll look forward to your ideas too.

As for the “S” word…don’t wanna have to…but looks like it will still nip at us a few more times before spring really gets here.

I was a fool for ever movin’ back up north…seems like I’m stuck here for now…wishin’ & hopin’ sure haven’t gotten me back down south. 🙄 😥

[bluemoon]

Oh Nana…You’re still south of me! New Jersey is the deep south of me!Really…can’t complain too much, so far. I hope spring sneaks in before winter knows what hit it! 😆

[bluemoon]

Hi Nana!
the first two are my own… the others I found on another site I frequent…hope this helps some!
FOR FISH –
On salmon, I came up with the following. I’ve been using this for years!
I marinade the filets first then cook up the remainder and use it on the cooked fish (you can use any fish you like) I also just cook up the fish in the marinade on the stove top (in my no grilling time).

1 cup plain yogurt (or sour cream if you prefer)
1 Tblsp dark sesame oil & 1 Tblsp Olive oil
2 Tblsp good strong mustard (or 1 tsp. Mustard powder)
1 Tblsp Dill weed
2-3 Lg.Garlic cloves(pressed or grated)
2 Tblsp grated fresh ginger(or full tsp.dried)
1/2 tsp sugar or honey
2 Tblsp lemon or lime juice or apple cider or rice wine vinegar
Just mix well and marinate
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PORK &/or POULTRY:
1 jar apricot jam
1/2 cup bourbon OR rum (flavor of your choice)
1/2 cup apple cider vinegar
1/2 cup pineapple juice
1/4 tsp ground allspice
1 /2 tsp ( + to taste) cayenne
pinch of salt (to taste)
Mix all , in s.s.pot, till smooth
bring to simmer- 10 minutes
cool
use

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Orange Barbecue Sauce
1 (12 ounce) can frozen orange concentrate
3/4 cup (1 1/2 sticks) butter
1/3 cup finely chopped onion
1/2 tablespoon Tabasco sauce
Saut’e onions in butter and mix in orange juice slowly enough to mix thoroughly. Add Tabasco sauce to taste and simmer 30 minutes.
To use, place chicken in a shallow pan and cover with two-thirds of the sauce. Bake 20 to 25 minutes at 225 degrees F.
Put chicken on the grill and baste liberally with sauce from the pan. Use the remainder of the original sauce at the fire’s hottest point to coat chicken.
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Apple Butter BBQ Sauce
Posted by WingsFan 91 at recipegoldmine.com 6/21/01 6:18:31 am
Mix together:
1 quart apple butter
1 cup apple juice
1/2 cup apple cider vinegar
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard (mix to a paste with
1 tablespoon apple juice before adding)
Salt and pepper to taste
Simmer until blended and adjust sweet/tart taste.

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Baste for Roast-on-a-Spit
1 cup olive oil
1/4 cup Worcestershire sauce
1/2 teaspoon Accent?
1/8 teaspoon Tabasco sauce
1/4 teaspoon Angostura Bitters
1 teaspoon Kitchen Bouquet
1 teaspoon lemon juice
4 tablespoons port wine
Combine all ingredients. Simmer over low heat for 15 minutes, stirring occasionally. Use to marinate a rolled rib roast which will be cooked over charcoal on a spit. It is best to marinate the roast for 24 hours.
Use the sauce liberally when basting the roast.

I think I’d also add 1 cup STRONG coffee ,GARLIC(somewhere,I’d have to put garlic!)and horseradish to the above baste…I can hardly ever follow a recipe like this without trying to add my own signature!

[nana]

Thank You bluemoon. They all sound great. Can hardly wait til grillin’ season to really get here. They are calling for “s” tonight or tomorrow, so I guess that spoils any thoughts of doing it this weekend :cry:…but I have before in cold weather…just not as fun, you might say.

[bluemoon]

Hiya’ Nana! :wave:

I remember (about 10-15 years ago) There was about 1 or 2 foot of the “S” stuff on the ground…we were up-state…we said phooey 😛 on it and open-pit us a turkey anyway! Took a lOOOOOng time but BOY it sure was delish! 😀

[Kaci]

I found this recipe I had, but the thing is GS ran off with my Chili Sauce
and I believe that may have tomatoes in it. Oh well, I might as well
jump in the pool. here is the recipe. LOL, leave out the chili sauce and see what happens, substitute something else. I have been around my GGC
too much

Paul Prudhomme’s Barbecue Sauce

Ingredients

Seasoning Mix
1 1/2 teaspoons Black pepper
1 teaspoon Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/2 teaspoon White pepper
1/2 teaspoon Ground cayenne pepper

INGREDIENTS
1/2 lb Bacon, minced
1 1/2 cup Chopped onions
2 cups Pork, beef or chicken stock
1 1/2 cups Bottled chili sauce
1 cup Honey
3/4 cup Dry roasted pecans, chopped
5 tablespoons Orange juice (1/2 orange)
1 Rind & pulp from 1/2 orange
2 tablespoons Lemon juice (1/4 lemon)
1 rind & pulp from 1/4 lemon
2 tablespoons Minced garlic
1 teaspoon Tabasco sauce
4 tablespoons Unsalted butter

Directions
Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in onions, cover pan, and continue cooking until onions are dark brown, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. 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; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat; let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped. This sauce may be used to barbecue chicken, pork or ribs.

Makes about 5 cups.

Yields 5 servings

Paul Prudhomme’s Louisiana Kitchen

[Old CooT]

Try a Asian Sweet chili sauce, you can find it in the asian section at the supermarket,, it has no tomatos in it,,

@Kaci wrote:

I found this recipe I had, but the thing is GS ran off with my Chili Sauce
and I believe that may have tomatoes in it. Oh well, I might as well
jump in the pool. here is the recipe. LOL, leave out the chili sauce and see what happens, substitute something else. I have been around my GGC
too much

Paul Prudhomme’s Barbecue Sauce

Ingredients

Seasoning Mix
1 1/2 teaspoons Black pepper
1 teaspoon Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/2 teaspoon White pepper
1/2 teaspoon Ground cayenne pepper

INGREDIENTS
1/2 lb Bacon, minced
1 1/2 cup Chopped onions
2 cups Pork, beef or chicken stock
1 1/2 cups Bottled chili sauce
1 cup Honey
3/4 cup Dry roasted pecans, chopped
5 tablespoons Orange juice (1/2 orange)
1 Rind & pulp from 1/2 orange
2 tablespoons Lemon juice (1/4 lemon)
1 rind & pulp from 1/4 lemon
2 tablespoons Minced garlic
1 teaspoon Tabasco sauce
4 tablespoons Unsalted butter

Directions
Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in onions, cover pan, and continue cooking until onions are dark brown, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. 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; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat; let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped. This sauce may be used to barbecue chicken, pork or ribs.

Makes about 5 cups.

Yields 5 servings

Paul Prudhomme’s Louisiana Kitchen

[Author]

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