Peppered Steak Sauce?

Question

Can anyone give me recipe for peppered sauce , if poss not packet mix recipes but home/ restuarant made


Thanks

Answer 1

4 tenderloin steaks
4 Tbsp. crushed black peppercorns
1 Tbsp. oil
2 Tbsp. butter
2 Tbsp. brandy
1 large onion, chopped
1 Tbsp. parsley, chopped
1 Tbsp. ground pepper
1 cup beef broth
1 Tbsp. Worcestershire sauce
1 tsp. celery salt
1 Tbsp. mustard
1/2 cup sherry
1/2 cup whipping cream




Pound black peppercorns into each steak. Brush with oil and allow to sit at room temperature for 30 minutes.
Heat 1 Tbsp. oil and 2 Tbsp. butter in large skillet. Pan sear steaks 2 minutes on each side.
Pour 2 Tbsp. brandy over steaks and carefully ignite with fire starter or extra long match. When flames die out, remove steaks to heated plate. Keep warm.
Add chopped onion, chopped parsley, ground black pepper, beef broth, celery salt, mustard, sherry and whipping cream to pan juices. Saute over high heat 5 minute, until slightly reduced and thickened.
Return steaks to skillet, cover and simmer 5 minutes. Remove lid and continue to simmer 2 minutes.
Serve immediately.

Answer 2

Title: HABANERO PEPPER SAUCE
Categories: Mexican, Sauce, Spices
Yield: 6 servings

2 c Cups
12 Habanero chiles, stems
-removed, chopped
1/2 c Chopped onion
2 Cloves garlic, minced
1 tb Vegetable oil
1/2 c Chopped carrots
1/2 c Distilled vinegar
1/4 c Lime juice

Saute the onion and garlic in the oil until soft. Add the carrots
with a small amount of water. Bring to a boil, reduce the heat, and
simmer until the carrots are soft.

Place the mixture and the chiles in a blender, and puree the mixture
until smooth.

Combine the puree with the vinegar and lime juice and simmer for 5
minutes to combine the flavors.

Strain the mixture into sterilized bottles and seal.

The Whole Chili Pepper From the collection of Jim Vorheis

MMMMM

Answer 3

ROASTED RED PEPPER SAUCE

1 tablespoon butter
1 green onion
1 small onion or shallot
2 garlic cloves
1/2 red pepper
2 tablespoon Philadelphia roasted red pepper cream cheese
2 tablespoon flour
2 cups milk
1 teaspoon crushed chili peppers
1 tablespoon Parmesan cheese
1 teaspoon salt
½ teaspoon pepper
dash paprika
dash oregano
dash basil
chopped parsley

Dice onions, garlic and red pepper. Sauté onions, red peppers and garlic in butter until soft and tender. Add flour and stir. Slowly add milk and melt in Parmesan and cream cheese. Add spices to taste. Top with fresh chopped parsley.
Sauce will thicken upon standing. Add less milk or more flour for a thicker sauce.

Answer 4

You need some Montreal steak seasoning...easy to buy at the market...worcestershire...a little garlic...a little black pepper...and a little bit of flat Budweiser...taste it as you go...do enough to marinate however many steaks you want to cook and leave them covered and soaking it up in the fridge for at least two hours previous to grilling....if you have a charcoal grill use some mesquite chips (soaked for about half an hour in water) on top of your coals and you'll get a nicer result. Bon appetit.

Answer 5

2 red peppers, diced
3-5 pieces sun dried tomatoes
1 tsp olive oil
2 tbsp yogurt or sour cream
freshly ground pepper and salt, to taste

Puree all the ingredients. Heat in a saucepan to a gentle boil. Add to your favourite pasta or tortelloni and top with Parmesan.

Answer 6

chop some onions and brown them in a pot. add a tub of double cream and mix it in. turn the heat down. add the pepper ( prferably whole / coarse peppercorns ) salt and also some brandy. stir the mixture untill it thickens. wonderful!!! good luck

Answer 7

Here you go!

Parker and Mom’s Peppercorn Steak Grill
(with salad or asparagus vinaigrette, and tipsy iced tea)

Peppercorn Rub:
2-lb. slab of top siroin (lovely flavour and always tender), cut 3/4 inch thick, or 4 tenderloin or New York Strip steaks 3/4 inch thick
3 tablespoons mixture of whole green, pink, and black peppercorns (you can buy these all at "Bulk Barn" or a spice store)
Divide peppercorn mix into two parts - 2 tablespoons and one tablespoon
2 tablespoon olive oil
1 smashed (really important - this releases the oils!), then chopped, clove garlic
salt to taste
1 pound thinly sliced mushrooms, stems removed - the cremini (brown) or portabello variety is best
2 tablespoons butter/olive oil mix (half and half)
1/2 cup of Port wine (Marsala is good too, but use on 1/4 cup of Marsala and mix with 1/4 cup water - it is very sweet)
half & half cream to thicken and cream-ify!

For the rub:
Use a pepper mill to grind the mixture of whole peppers - use a medium to large grind - you don't want fine pepper, you want pepper pieces that are a bit chunky, like ground peanuts. Place 2 tablespoons ground pepper in a glass bowl, along with olive oil, smashed garlic, and salt to taste.
Press pepper mixture onto both sides of steaks, and marinate in refrigerator for 4 hours, or overnight.

Keep remaining tablespoon crushed pepper in a bowl covered with plastic wrap.

Grilled steaks:
One hour before cooking, remove steaks from frige. They will cook better, and the flavours will be better, if they are cool or room temperature before cooking. Remember they are thick, so cook a bit farther from flame or broil, turning only once with tongs not a fork. Medium doneness is best for flavour. Should allow 7 minutes per side (depending on how hot your heat source is).

Peppercorn Sauce:
In a skillet, melt butter/oil mixture over medium heat. Before it browns, but after it froths, put in remaining peppercorn mixture. Saute over medium heat for 2 minutes.
Add sliced mushrooms, keeping heat at medium, until mushrooms are semi soft.
Add Port wine or Marsala and reduce heat to simmer. Let mixture simmer, covered, for 10 minutes.
If it appears too liquid, simmer another 5 minutes on low heat uncovered.
If it appears too dry, add 1/4 cup water and simmer 5 minutes covered
Salt to taste - no pepper needed!
Remove from burner and cover until steaks are done, which should be any minute!

Transfer steaks to a serving platter decorated all over with curly lettuce and edged with sliced tomatoes and strawberries.

Add cream to peppercorn sauce, stir while heating through over medium heat.
Drizzle some sauce over steaks on platter, and put remainder in gravy boat with a spoon.

This is quite peppery, but is absolutely excellent. If your taste buds are tender, cut the pepper down to 2 or 1 tablespoon. All other amounts should remain the same.

It is really all ready in 15 minutes, once the peppers are milled and the ingredients are ready!

An excellent side is a simple mixed green salad with red onion and sliced strawberries with a balsamic & lemon vinaigrette - a slice of strawberry with a slice of peppercorn steak is a marvelous thing!!

You can also try some fresh asparagus, steamed, and tossed in raspberry balsamic vinaigrette (basalmic vinaigrette with pureed raspberries, of course!) and serve it warm.

Another tip for steaks - use coffee grounds that have made drip coffee that day instead of peppercorns in the rub - unbelievable! Just use peppercorns in the sauce.

Serve a homemade iced tea (2 litre jug) with pureed rasberries (1 cup of the frozen kind, pureed and the juice of 2 limes in it - garnish with lime slices - add a splash of tequila and rum (yes - together!) for a party atmosphere - just don't drive!

Good Luck!

Answer 8

It is cheaper if you get it out of a packet.

Answer 9

Pepper Steak
From Rhonda Parkinson,

Serves 4. This recipe for pepper steak is meant to provide a lot of gravy to pour over the rice. If you're not big on gravy, substitute 1 or 2 sliced tomatoes for the stewed tomatoes, and add them to the pan with the soy sauce and broth mixture.

INGREDIENTS:

* 1 1 /4 - 1/2 pounds sirloin steak
* 1 cup sliced mushrooms
* 2 bell peppers
* 1 medium onion, chopped
* 1 garlic clove, smashed, peeled and chopped in half
* 1 14-ounce can baby corn
* 1/4 cup light soy sauce
* 3/4 cup beef broth
* 1 tablespoon cornstarch
* 1 1/2 tablespoons water
* 2 tablespoons oil or margarine for frying
* 2 teaspoons sugar
* 1 cup stewed tomatoes
* Salt and pepper to taste

PREPARATION:
Partially freeze the steak for 15 minutes (this makes it easier to cut). Cut the steak into thin strips.
Wipe the mushrooms with a damp cloth and cut into slices to make 1 cup. Remove the stems and seeds from the bell peppers, and cut into thin strips.

Peel and chop the onion and garlic clove.
Drain the can of baby corn.
Combine the soy sauce with the beef broth. Set aside.
Combine the cornstarch with the water. Set aside.
In a large skillet or Dutch oven, heat 2 tablespoons oil or margarine on medium high heat. Brown the meat, turning over once.
Turn the heat down to medium. Push the meat to the side and add the onion and garlic to the frying pan. Add the mushrooms and the baby corn. Cook for 5 minutes.
Add the soy sauce and beef broth. Stir in the sugar. Bring to a boil, then reduce the heat, cover and simmer until the meat is tender (25 - 30 minutes).
Add the peppers and stewed tomatoes. Cover and cook for another 5 - 10 minutes. Bring to a boil, and stir in the cornstarch and water mixture. Cook, stirring constantly, for 4 - 5 minutes, until the food is thick and bubbling. Taste and add salt and pepper if desired. Serve over cooked rice.

http://chinesefood.about.com/od/beef/r/pepper_steak.htm

PEPPER STEAK

1 1/2 lbs. beef round steak, 1/2 inch thick
1 tbsp. shortening
1 (16 oz.) can tomato wedges (I drain 1 qt. of tomatoes then put tomatoes in blender)
1/2 med. onion, thinly sliced
1 clove garlic, minced
2 tsp. beef flavored gravy base (LaChoy brown gravy)
1 tsp. Worcestershire sauce
1/4 tsp. salt
2 med. green peppers, cut in 1/2 inch strips

Trim excess fat from steak; cut meat into 2 1/4 inch strips. In medium skillet brown meat strips in hot shortening; drain off excess fat. Blend tomato, garlic clove, beef flavored gravy base, Worcestershire sauce. Add to browned meat strips. Add onion, salt and pepper. Cover tightly and simmer mixture over low heat for 50 minutes. Stir in green pepper strips. Cook meat mixture, covered, until green pepper is tender, about 6 to 8 minutes.

http://www.cooks.com/rec/doc/0,1726,157169-229195,00.html

Montreal Peppered Steak
Cutting the Calories Curbing the Carbs

Rating
48 Reviews: Read the Reviews

Grill Mates® Montreal Steak Seasoning is an easy way to give steak restaurant quality flavor.
Makes 8 servings.
Prep Time: 5 minutes
Marinate: 30 minutes
Cook Time: 20 minutes

Montreal Peppered Steak
Ingredients
1/2 cup olive oil
1/4 cup soy sauce
4 teaspoons McCormick® Grill Mates® Montreal Steak Seasoning
2 pounds sirloin or strip steak

Directions
1. Mix oil, soy sauce and Steak Seasoning in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.

2. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.

3. Grill over medium-high heat 8 to 10 minutes per side or until desired doneness.
Nutrition Information
Nutrition Information per 1 serving

Calories: 281 Sodium: 575 mg

Fat: 21 g Carbohydrates: 0 g

Cholesterol: 55 mg Fiber: 0 g

Protein: 23 g
http://www.mccormick.com/productlanding.cfm

Devil's Steak Sauce
Submitted by: Bernard Montgomerie
Photo by: Albertsons, Inc.
"A brilliant steak sauce that really brings out the flavor of any type of grilled steak. It's best with eye fillet or Scotch steaks. Raspberry jam is the wildly inventive twist that really makes this sauce unique."
Original recipe yield: 1 /2 cup.

Prep Time:
10 Minutes
Cook Time:
15 Minutes
Ready In:
25 Minutes
Servings:
4 (change)

INGREDIENTS:

* 2 tablespoons raspberry jam
* 2 tablespoons brown sugar
* 2 tablespoons Worcestershire sauce
* 2 tablespoons tomato sauce
* 2 tablespoons malt vinegar
* 5 drops hot pepper sauce
* salt and freshly ground black pepper to taste

DIRECTIONS:

1. In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened

http://barbeque.allrecipes.com/az/DvilsStkSc.asp
Ackerman's Chipotle Rub & Chile Sauce

***RUB***
* 2 anchos, stemmed and seeded
* 5 dried chipotles, stemmed and seeded
* 5 cloves garlic, peeled
* 1 tablespoon Mexican oregano
* 1/3 cup kosher salt

***RED CHILE SAUCE***
* 2 anchos
* 2 cascabels
* 1 pasilla
* 1 canned chipotle
* 4 cloves garlic, unpeeled, pan roasted
* 1 large tomato, pan roasted and seeded
* water
* salt
* sugar

Bill Ackerman has improved a rub from 'La Parilla'. It is pretty basic--just anchos, chipotles, oregano, garlic and salt. But, boy howdy, is it good! Last night I rubbed pork chops and grilled them. Served with a basic red chile sauce.

Pan roast chilies and oregano until fragrant. When cool, grind in spice mill with garlic and salt.

For the sauce, stem and seed the dried chilies. Toast them in a heavy skillet until fragrant. Grind when cool in a food processor. Add tomatoes, garlic and chipotle. Add enough water to make it pourable. Strain in a food mill. Pour it back in the skillet and heat to bubbling. Salt to taste. Sugar to taste, if necessary.

I tried the rub on chicken. Then I started a lump charcoal fire, put the chicken in the cold cooking chamber, threw on heavy apple wood smoke initially and slowly ran the temp up to 350F over 1.25 hours. The chicken was moist with a crispy skin.

From: BBQ Mailing List
Posted By: Kit Anderson, [e-mail]
Post Date: June 8, 1998

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All-South Barbecue Rub

* 2 Tbl Salt
* 2 Tbl Sugar
* 2 Tbl Brown Sugar
* 2 Tbl Ground Cumin
* 2 Tbl Chile Powder
* 2 Tbl Freshly Cracked Black Pepper
* 1 Tbl Cayenne Pepper
* 4 Tbl Paprika

Simply mix together. I usually double or quadruple the recipe since it is used liberally.
* Ok, for you anal types out there, it makes 1 cup plus 1 tablespoon

From: The Thrill of the Grill by Schlesinger and Willoughby
Posted By: Richard Thead
Post Date: 6/8/98

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Dry Rub #1

* 1 tablespoon paprika, Hungarian
* /2 teaspoon celery salt
* 1/2 teaspoon sugar
* 1/2 teaspoon sage
* 1/2 teaspoon mustard
* 1/2 teaspoon chipotle powder

Mix all ingredients well and reserve in refrigerator, covered tightly. Will keep for up to 2 weeks.

From: Bobby Flay, GRILLIN' AND CHILLIN' SHOW #GR3603
Posted By: Food TV
Post Date: 5/17/99

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Hot n' Spicy Rub

* 1 ts onion powder
* 1 ts green chile powder
* 1 ts ginger powder
* 1 ts black pepper
* 1 ts white pepper
* 1 ts cayenne pepper
* 1 tb paprika
* 3 tb garlic powder
* 3 tb Habanero powder {ie dried and crushed fresh from garden }

Mix all together in bowl. it's good on fish, chicken and hamburgers.

From: daniel johnson , [e-mail]
Posted By: daniel johnson To: www.pepperfool.com
Post Date: Thu, 5 Jun 1997

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Hogaholics Dry Rub

* 1 tablespoon lemon peel
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon chili powder
* 1 tablespoon paprika
* 1 tablespoon monosodium glutamate
* 1/2 tablespoon black pepper
* 1/2 tablespoon cayenne pepper
* 1/2 tablespoon white pepper
* 2 tablespoons sugar
* 2 tablespoons salt

Mix together.

From: Richard Young
Posted By:
Post Date: April 97

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Mango Scotch Bonnet Caribbean Barbecue Glaze

* 2 tablespoons peanut oil
* 4 ripe mangoes, peeled, pitted, and cut into 1/2-inch dice
* 1 white onion, peeled and cut into 1/4-inch dice
* 1 carrot, peeled and cut Into 1/4-inch dice
* 1 fresh orange Scotch bonnet or habanero chiles, seeded and finely minced
* � cup champagne vinegar
* � cup ketchup
* l/4 cup sugar
* Salt to taste

In a saucepan, heat the peanut oil and saut� the mangoes, onion, carrot, and Scotch bonnet or habanero chiles for 10 minutes over medium heat, or until the onions are soft and translucent. Deglaze the saucepan with the vinegar, and add the ketchup and sugar. Bring to a slow boil, reduce heat, and sim-mer for 35 to 45 minutes. Remove pan from heat and season with salt. Transfer to a food processor or blender, and pulse. Strain through a medium sieve; if the sauce is too thick, add a little water to thin.

Serving suggestions: Use as a barbecue sauce with grilled seafood such as lobster, crab, and scallops, and with pork. can be brushed on as a glaze during cooking.

Storage: Holds well for weeks in the refrigerator.
Preparation time: About 1 � hours
Yield: About 3 cups

The Scotch bonnet chile is closely related to the habanero Chile, so close that the two can be used interchangeably. Both have a scorching heat, and both have strong tropical fruit flavors, with subtle tones of mango, orange, banana., and pineapple. The two chiles are used primarilly in salsas and sauces. I find that the red and deep yellow Scotch bonnet and habanero chiles have the best favor. My friend Chris Schlesinger produces a line of great sauces based on the Scotch bonnet Chile. It's called Inner Beauty, and is available nationwide. I particularly like the description on the label: "Use Inner Beauty to enhance dull and boring food. Keep away from pets open flames, children, and bad advice. This is not a toy. This is se-rious. Stand up straight, sit right, and stop mumbling. Warning hottest sauce in North America." Chris's restaurants in Cambridge, Massachusetts, The Blue Room and The East Coast Grill, are places to go for a good time and great picante food.

From: Bob Johnson
Posted By: Bob Johnson, [e-mail], Via:Chile Head Mailing List
Post Date: Wed, 12 Aug 1998

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Lemon Pepper Thyme Rub for Steaks and Burgers

* 6 tablespoons lemon pepper
* 2 tablespoons ground thyme
* 2 tablespoons paprika
* 2 teaspoons granular garlic
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 1/2 teaspoon MSG
* 1/4 teaspoon ground coriander
* 1/8 teaspoon ground cumin
* 1/8 teaspoon cayenne pepper

Mix all ingredients together with a large spoon, removing all lumps. Apply generously to steaks or burgers. Marinate for 30 minutes or up to 2 hours before grilling. Stores for 3 to 6 months. Makes 5/8 cups. Store in covered glass container.

From: http://www.barbecuen.com/recipes.htm
Posted By: Lisa Caterbone, [e-mail]
Post Date: Mon, 21 Sep 1998

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Memphis Rib Rub

* 3 tbs paprika
* 1 tbs onion powder
* 1 tbs garlic powder
* 1 tbs ground basil
* 1 1/2 tbs dry mustard
* 1 tbs red pepper
* 1/2 tbs black pepper

Combine dry rub ingredients and rub onto ribs. Cook ribs over hickory coals at 190 to 200F 4 to 5 hours. Fifteen minutes before serving coat the ribs with heated honey.

From: from the Culinary Cafe at http://www.culinarycafe.com
Posted By: Candie Yoder
Post Date: 23 May 1998

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Mike's Baby Back Rib Dry Rub

* 1 tablespoon ground cumin
* 1 tablespoon thyme
* 1 teaspoon salt
* 1 1/2 teaspoons black pepper
* 1/4 teaspoon cayenne pepper
* 1 teaspoon garlic powder

Mix ingredients. Remove membrane from underside of ribs. Apply the rub liberally. Cook at about 200 F till done. I usually do one rack on the hibachi if dining alone. I use enough coals to line the perimeter of the unit and keep the ribs centered to avoid flareups and to prolong the cooking time. Try to keep fire cool enough to allow an hour or two of cooking time. If doing in the smoker, I might extend the cooking time to three hours or so.

Serve with BBQ sauce on the side, but I find the rub imparts a great flavor and sauce is not needed.

From: Michael Reeves
Posted By:
Post Date: April 97

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Que Queens Royal Rub

* 1/4 cup mixed peppercorns, black, white, pink
* 1/4 cup mustard seed
* 1/4 cup sesame seeds, lightly toasted
* 1/4 cup ground New Mexican chiles
* 1/4 cup brown sugar
* 1/4 cup kosher salt
* 1/4 cup hot Hungarian paprika
* 1 dried ancho chile
* 1 tablespoon cinnamon
* 1 tablespoon cumin
* 1 tablespoon rubbed sage
* 1 tablespoon cayenne
* 1 tablespoon allspice
* 1 tablespoon dried thyme
* 1 tablespoon dried tarragon

Combine peppercorns, mustard seeds, sesame seeds, salt and the ancho chile in a food processor and pulverize. Mix this combination with the other ingredients carefully. Don't breathe it - that will cause sneezing. Spread on baking sheets and toast lightly in the oven at 325 degress for about 10 minutes. This brings out the oils and develops the flavor more fully. Keep in the freezer in an air-tight container.

From: ???
Posted By:
Post Date: April 97

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Southern Barbecue Rub

* 8 tbs salt
* 8 tbs sugar
* 8 tbs brown Sugar
* 8 tbs ground cumin
* 8 tbs chile powder
* 8 tbs freshly cracked black pepper
* 4 tbs cayenne pepper
* 16 tbs paprika

Simply mix together. Use liberally.

From: from the Culinary Cafe at http://www.culinarycafe.com
Posted By: Candie Yoder
Post Date: 23 May 1998

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1948 Original Barbecue Sauce

* 1 medium onion -- chopped
* 2 cloves garlic -- minced
* 2 tablespoons butter -- melted
* 1 fluid whole tomatoes -- �
* 8 fluid ounces tomato paste
* 1/2 cup celery -- chopped
* 1/3 cup vinegar
* 1/4 cup green pepper -- chopped
* 2 fresh celery leaves -- chopped
* 1 bay leaf
* 3 tablespoons molasses
* 1 1/2 teaspoons salt
* 2 teaspoons dry mustard
* 2 teaspoons Tabasco sauce -- to taste
* 1/2 teaspoon clove -- ground
* 1/2 teaspoon allspice -- ground
* 2 slices lemon

Saut� onion and garlic in butter in a saucepan until tender. Stir in remaining ingredients; bring to boil. Reduce heat and simmer, uncovered, 30 minutes; stir occasionally. Discard bay leaf and lemon slices. Process through a food processor if desired. Use sauce for basting and as a side dish for dipping.
Yield 3 cups.

From: BBQ Mailing List
Posted By: Rock McNelly
Post Date: Aug 26, 1998

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A Traditional American Basic Barbecue Sauce

* 3 tablespoons vegetable oil
* 1 onion -- chopped
* 2 cloves garlic -- minced
* 1 1/4 cups catsup
* 1/3 cup cider vinegar
* 1/3 cup Worcestershire sauce
* 1/3 cup brown sugar
* 2 teaspoons chili powder
* 1/4 teaspoon cayenne pepper

Heat the oil in a medium saucepan and cook the onion and garlic, gently for 10 minutes. Add the catsup, vinegar, Worcestershire, brown sugar, chili powder, and cayenne, and mix well. Let simmer for about 20 minutes, stirring occasionally, until slightly thickened. Makes about 2-1/2 cups

This sauce has a nice balance of sweet, tart, and spice. Because the sauce contains sugar, it burns easily, and is best brushed on food just during the last 5 or 10 minutes of cooking. Pass the remaining sauce around the table.

From: BBQ Mailing List
Posted By: Jeff Lipsitt
Post Date:July 12, 1998

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Achiote Marinade/Mop

* 2 cups cider vinegar
* 24 ounces beer
* 4 tablespoons achiote paste
* 2 tablespoons black pepper
* 1 tablespoon granulated garlic
* 3 tablespoons pequin pepper flakes
* 2 tablespoons dry mustard
* 1/4 cup ground new Mexican chile
* 1 tablespoon oregano
* 1 tablespoon cumin seed -- roasted and ground
* 4 tablespoons Trappeys Mexi-Pep or Tabasco or?
* 2 tablespoons kosher salt

Mix all ingredients in a non reactive bowl. Use as a marinade or mop.

From: BBQ Mailing List
Posted By: Kurt Lucas
Post Date:

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Adobo (Smoked Chile Marinade) - 1

* 8 cloves of garlic -- unpeeled
* 4 dried chilies anchos -- stemmed, seeded, deviened
* 6 dried chilies guajillos -- stemmed, seeded, deviened
* 1/2 inch stick cinnamon -- about 1/2 t ground
* 1 clove -- or a pinch ground
* 10 black peppercorns -- scant 1/4 t ground
* 2 large bay leaves broken up
* 1/8 teaspoon cumin seed -- or 1/8 t ground
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 1 1/2 teaspoons salt
* 1/4 cup cider vinegar

Toasting the chilies and garlic. Roast the garlic cloves on a griddle or heavy skillet over medium heat, turning frequently, until blackened in spots and VERY soft, about 15 minutes. Remove, cool, skin and roughly chop.

While the garlic is roasting, tear the chilies into flat pieces and toast them a few at a time: Use a metal spatula to press them firmly against the hot surface for a few seconds, until they blister, crackle and change color, then flip them over and press them flat to toast the other side.

Soaking the dried chilies. Break the chilies into a small bowl, cover with boiling water, weight with a plate to keep submerged and soak 30 minutes.
Drain, tear into smaller pieces, place in a blender jar and add the garlic.

Finishing the Adobo. In a mortar or spice grinder, pulverize the cinnamon, cloves, peppercorns, bay leaves and cumin. Add the chilies along with the oregano, thyme, salt, vinegar and 3 Tbsp. water. With a long series of blender pulses, reduce the mixture to a paste. Run the blender for a few seconds until the mixture clogs, then scrape down the sides with a spatula and stir; repeat a dozen times or more until the mixture is smooth. Don't add water unless absolutely necessary or this marinating paste won't do its job well. Strain the paste through a medium-mesh sieve into a non-corrosive container with a tight-fitting lid. Cover and refrigerate.

Considerations: After soaking the chilies, they can be put through a Foley food mill to remove the skins and the seeds. Add this puree along with the garlic to the small blender jar and proceed. If this is done, and the mixture is put together in a small blender jar, and pulsed, scraped down, and mixed very well the final sieving can be eliminated. All of the chilies can be Ancho or Guajillo. You can substitute 3 1/2 ounces of California or New Mexican chilies for the above chilies but the flavor will be light.

Adobo with powdered chilies: For a darker, stronger tasting adobo made without the tedious series of blender runs, roast the chilies and garlic as directed above, then pulverize the chilies with the cinnamon, cloves, pepper, bay leaves and cumin in several batches in a spice grinder; sift through a medium-mesh sieve. Skin the garlic and mash it to a smooth paste. Mix with the powdered chile mixture, oregano, thyme, salt, vinegar and 6 Tbsp. water.
Store as directed above.

From: BBQ Mailing List
Posted By:
Post Date:

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Adobo (Smoked Chile Marinade) - 2

* 3 oranges
* 1 lime
* 2 to 3 canned chipotle chilies -- or to taste
* 3 cloves garlic (1 t)
* 2 teaspoons dried oregano
* 1/2 teaspoon cumin seed
* 1/2 teaspoon black pepper
* 2 tablespoons wine vinegar
* 1/2 teaspoon salt

This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly well with pork.

Juice the oranges and lime. Finely chop chilies and garlic. Place citrus juices, chilies, garlic, oregano, cumin, black pepper, vinegar and salt in blender and puree until smooth.
Makes enough marinade for 1 1/2 to 2 pounds meat or chicken.

From: FOOD day, July 9, '91
Posted By: Valerie Whittle
Post Date:

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Adobo Marinade

* 2 cups drained canned tomatoes
* 3 tablespoons Ancho chile powder
* 3 tablespoons Pasilla chile powder
* 1 canned chipotle -- seeded and diced
* 1 tablespoon honey
* 1 tablespoon dark brown sugar
* 3 tablespoons red wine vinegar
* 1 teaspoon cayenne
* 1/4 cup chopped garlic
* 1/4 cup olive oil

Puree the marinade ingredients in a food processor.
Yield: 3 cups

From: BBQ Mailing List
Posted By: Bill Wight, [e-mail]
Post Date: Apr 20, 1998.

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Adobo Sauce - 1

* 3 large dried ancho chilies -- seeded
* 1 dried Pasilla chile -- seeded
* 1 large onion
* 2 cloves garlic -- chopped
* 1/2 teaspoon dried oregano
* 1/4 teaspoon ground cumin
* 1/4 cup vegetable oil
* 1/4 cup distilled white vinegar
* 1 1/2 teaspoons sugar

Cover chilies with hot water, let sit for 15 min. Combine chilies, and 1/4 to 1/2 cup of the water they were soaking in, onion, garlic, oregano and cumin in a blender and puree. Saut� the mixture in oil for 5 min add vinegar and sugar and bring to a boil. Reduce heat, simmer until thick about 5-8 min.

From: BBQ Mailing List
Posted By: Marius Johnston
Post Date:

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Adobo Sauce - 2

* 12 ancho chilies -- wiped clean
* 1/2 cup white vinegar
* 2 cups water
* 1/4 cup olive oil
* 2 medium onions -- thinly sliced
* 5 garlic cloves -- sliced
* 1 tablespoon ground cumin
* 4 cups chicken stock
* 2 tablespoons brown sugar
* 1/4 cup orange juice
* 1/4 cup lemon juice
* 2 tablespoons tomato paste
* 1 teaspoon black pepper -- freshly ground

Toast the chilies directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. Transfer the toasted chilies to a saucepan and add the vinegar and water.
Bring to a boil, reduce to a simmer and cook 10 minutes to soften. Transfer the chilies and liquid to a blender or food processor. Puree until a smooth paste is formed, adding a tablespoon or 2 of water if necessary to thin. Set aside.
Heat the olive oil in a medium saucepan over medium-high heat. Saut� the onions until golden brown, 8-10 minutes. Stir in the garlic and cook briefly just to release the aroma. Next, stir in the cumin and cook another minute. Add the chicken stock and reserved chile paste. Bring to a boil, reduce to a simmer and cook 20 minutes.

Meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt and pepper to form a paste. Add to the simmering stock mixture and continue cooking another 15 minutes.

NOTE: Adobe Sauce can be stored in the refrigerator 1 week or frozen indefinitely.
Makes 1 1/2 quarts.

From: "Mesa Mexicana" by Mary Sue Milliken and Susan Feniger with Helena Siegel.
Posted By: BBQ Mailing List
Post Date:

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Arkansas BBQ Sauce

* 2 quarts Water
* 1-1/2 cups Sugar Brown
* 1-1/2 cups Worcestershire Sauce
* 1-1/2 cups Mustard yellow
* 1 quart Ketchup
* 1/2 cup Pepper
* 1/2 cup Red pepper flakes
* 3 quarts Red Wine Vinegar
* 1 quart Wine table, white
* 1-1/2 cups Salt

Bring to boil and then simmer for about 1/2 hour. Do not cook or store in aluminum store in glass. Does not need refrigerated.
Yields: 2 gallons

From: The Culinary Caf�
Posted By:
Post Date:

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Barbecue Sauce C/O Judy Howle

o 3/4 cup chili sauce (bottled)
o 1/3 cup molasses
o 3 Tbl. soy sauce
o 1 Tbl. dijon mustard
o 1 clove garlic, crushed
o 3 Tbl. lemon juice
o 1/3 cup chicken stock
o 1/4 cup water
o 1 tsp. tabasco sauce
o 1 tsp. kosher salt
o 2 tsp. worcestershire sauce
o 1/4 tsp chili flakes
o 1/2 anaheim chili, seeded and cut into 1-inch pieces
o 1/2 chiptole chili in adobo sauce (canned)

Combine all the ingredients in a heavy-bottomed saucepan and bring to a boil over high heat. Reduce heat to low and simmer 15 to 20 minutes. Remove from heat and put through a fine strainer. Refrigerate if not using immediately. Sauce will keep in refrigerator for up to 4 days.
Note:Barbecued Shredded Pork with Corn Crepes and Avocado Salsa recipe from Bradley Ogden's Breakfast, Lunch & Dinner
Makes 2 cups

Origin: Net find from Star Chefs
Posted By: Judy Howle
Flavors of the South Recipes for "heat lovers"
Post Date: Wed, 24 Sep 1997

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Biker Barbecue Sauce

* 2 dried cayenne peppers, stemmed and crushed
* 1 ancho pepper, stemmed and torn into small pieces
* 1 small onion, quartered
* 3 teaspoons crushed garlic
* 1/4 teaspoon ground cumin
* 1/2 teaspoon dried oregano leaves
* 2 teaspoons salt
* 2 teaspoons pepper
* 1/4 cup molasses
* 2 tablespoons olive oil
* 1 cup thick tomato puree
* 2 tablespoons distilled white vinegar

Place the cayenne and ancho peppers in a small bowl and cover with 1/2 cup boiling water. Allow to cool to room temperature. Briefly chop the onion in a blender or a food processor equipped with a chopping blade. Add the cayenne and ancho peppers and water and puree for 1 minute. Add remaining ingredients. Puree for 1 to 2 minutes, until smooth. Place the puree in a small saucepan over medium heat. When it begins to simmer, reduce the heat, cover and simmer for 10 minutes, stirring often. Cool before serving. The flavor improves if the sauce is refrigerated overnight.
Makes about 2 1/2 cups.

Per 1/4 -cup serving: fats: 3 grams (40% of calories) calories: 68 cholesterol: 0 milligrams carbohydrate: 11 grams protein: 1 gram sodium: 825 milligrams

From: "Biker Billy Cooks With Fire" By Bill Hufnagle (hearst Books, 1995). Via : www.news-observer.com
Posted By: www.news-observer.com
Post Date: 7/7/98

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Caribbean Sauce for Chicken or Pork

* 1 cup chili sauce
* 8 green onions, thinly sliced
* 2 to 4 jalapeno peppers, seeded and chopped
* 3 cloves garlic, minced
* 2 tablespoons cooking oil
* 1/4 cup lemon juice
* 1/4 cup chicken broth or water
* 1 teaspoon salt
* 1 teaspoon ground ginger
* 1 teaspoon ground allspice

In a medium mixing bowl combine chili sauce, green onions, jalapeno peppers, garlic, oil, lemon juice, chicken broth or water, salt, ginger, and allspice. Pour desired amount of sauce into small bowl. Brush on chicken or pork frequently the last 10 minutes of grilling. Makes 2-1/3 cups (enough for 6 to 8 pounds chicken pieces or 3 to 4 pounds boneless pork).
Store unused portion of sauce in refrigerator up to 3 weeks.

From: http://www.bhglive.com
Posted By: Pepper Fool
Post Date: 7/25/98

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Carolina Barbecue Sauce Western Carolina Style

* 1 cup ketchup
* 1 cup firmly packed brown sugar
* 1/2 cup lemon juice
* 3 tablespoons butter or margarine
* 1/4 cup minced onion
* 1 teaspoon hot pepper sauce
* 1 teaspoon Worcestershire sauce

Place all ingredients in saucepan. Bring to a boil and simmer 30 minutes, or until slightly thickened. Makes 1 1/2 cups.

From: From "Barbecued Ribs, Smoked Butts And Other Great Feeds"
Posted By: www.news-observer.com
Post Date: 7/7/98

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Chipotle Barbecue Sauce

* 4 chipotle chiles, stemmed
* 1 cup water, boiling
* 1 onion, medium, chopped
* 1 garlic clove, minced
* 1 Tbsp oil
* 1 cup catsup
* 1 Tbsp chile powder
* 2 tsp mustard, dry
* 3 Tbsp vinegar
* 3 Tbsp brown sugar
* 2 tsp Worcestershire sauce
* hot sauce

Rinse chiles. Pour boiling water over chiles and let them rehydrate and soften for 30 minutes. Pure� in a blender. Saut� onion and garlic until soft. Add remaining ingredients, bring to a boil, reduce heat and simmer for at least one hour. Pure� sauce in a blender until smooth.
Yield: 3 cups.

From: Copyright 1993-1996 Culinaria Online.
Posted By: Pepper Fool
Post Date: 7/25/98

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Citrus Barbecue Sauce

* 1 large onion -- finely chopped
* 1 tablespoon ground red chiles
* 1/4 teaspoon ground red pepper
* 1 Ancho Chile, seeded -- finely chopped
* 1 tablespoon vegetable oil
* 1 cup orange juice
* 1/2 cup lime juice
* 2 tablespoons sugar
* 2 tablespoons lemon juice
* 1 tablespoon fresh cilantro -- snipped
* 1 teaspoon salt

Cook onion, ground red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat to boiling, reduce heat to low. Simmer uncovered, about 10 minutes, stirring occasionally. Makes about 2 1/3 cups of sauce.

From: Steven Frank
Posted By:
Post Date: April 97

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Original CyberSauce

* renderings from 1/4 pound bacon
* 1 large Canadian onion -- grated
* 1/2 cup green bell pepper -- grated
* 4 cloves garlic -- minced
* 1/2 cup New Mexican chile powder -- ground
* 2 teaspoons cumin
* 2 tablespoons ground mustard
* 1 cup cider vinegar
* 28 ounces ketchup
* 2 teaspoons nuoc mam
* 2 tablespoons worcestershire sauce
* 1 teaspoon lemon peel
* 1 teaspoon coarse ground black pepper
* 1 teaspoon ground white pepper
* 6 chipotles en adobo -- minced
* 1/2 cup brown sugar
* pickling spice
* 1 teaspoon crushed rosemary
* juice from 2 lemons
* 12 ounces malty beer, low hopped
* 1/2 cup Jack Daniels
* hot pepper sauce -- to taste

Fry bacon and remove from skillet. Saute onions and green pepper in drippings until onions are translucent. Add garlic and stir for 1 minute. Add chile powder, cumin, and mustard. Cook for two minutes until the kitchen is bursting with aroma. Add remaining ingredients. Bring to boil and reduce heat to low stirring frequently. Simmer one hour or until it reaches desired thickness. Remove sock before serving.

From: Members Of The BBQ Mailing List
Posted By:
Post Date: April 97

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Cybersauce #1

* 5 large yellow onions -- finely chopped
* 2 each green bell peppers -- finely chopped
* 18 cloves garlic -- minced
* 1/2 cup ground New mexican chile
* 2 tablespoons cumin seed -- roasted and ground
* 8 tablespoons dry mustard
* 4 cups cider vinegar
* 7 1/2 pounds catsup
* 6 tablespoons worcestershire sauce
* 3 each limes -- juiced
* 1 1/2 tablespoons black pepper
* 2 teaspoons white pepper
* 2 cups brown sugar
* 1 1/2 cups molasses

Saute first 3 ingredients until soft. Add next 3 ingredients and cook over high heat for about 2 minutes. Add remaining ingredients and simmer for about two hours. Remove from heat and let cool. Puree sauce in a food processor until smooth.

NOTES : This was my second attempt at this recipe, CyberSauce created by the fine folks on Rick Thead's BBQ mailing list. This recipe varies from the actual ingredients submitted by some list members. The nuac nam was omitted because I didn't have any on hand. I substituted lime juice in place of lemon peel because I like limes. I was going to creat a mild and a hot version of this sauce, so in this recipe I declined to use the chipotle peppers, which I think would have been great. I'm not too fond of rosemary so I chose not to use it. I thought the sauce should be sweeter so I added the molasses as a last minute idea. And last but not least, the first batch I made I included the pickling spices but left it out of the second batch as I thought the flavor was overwhelming. I hope no one takes offense to my omitting some of the ingredients. The sauce turned out very good and I'm sure some of you could improve it even more.

From: Kurt Lucas, with a little help from my friends
Posted By: Kurt Lucas
Post Date: April 97

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Devil's Ego BBQ Sauce

* 2 cups butter
* 1 cup cider vinegar
* 6 oz. prepared mustard
* 1/4 cup cayenne (or to taste)

Melt butter in a sauce pan over low heat. Stir in vinegar, mustard and cayenne. Remove from heat, cover and refrigerate until ready to use.

From: Copyright � 1993-1996 Culinaria Online. ALL RIGHTS RESERVED.
Posted By: Pepper Fool
Post Date: 7/25/98

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Eastern NC BBQ a la Staten, Version 1

* 1 cup apple cider vinegar
* 2 tablespoons salt
* 1/2 teaspoon red pepper
* 1 teaspoon red pepper flakes
* 1 tablespoon brown sugar
Preparation: Combine all ingredients and let stand at least 4 hours, preferably 4 weeks!

From: Jack Daniels Old Time Barbecue Cookbook
Posted By: ???
Post Date: April 97

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Eastern North Carolina BBQ Sauce, a la Egerton

* 2 cups cider vinegar
* 1 tablespoon peppercorns
* 1 teaspoon celery seed
* 1 teaspoon salt
* 1 tablespoon red pepper flakes
* 1 onion -- finely chopped
* 1 cup water

Preparation:
Combine in a large saucepan. Bring to a boil, reduce heat, and simmer uncovered for an hour. Strain to remove the peppercorns if you like.

From: The Book "Southern Food"
Posted By:
Post Date: April 97

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Eastern North Carolina BBQ Sauce, Thrill Of Grill Version

* 1 cup white vinegar
* 1 cup cider vinegar
* 1 tablespoon sugar
* 1 tablespoon red pepper flakes
* 1 tablespoon tabasco sauce
* salt and fresh cracked black pepper -- to taste

Preparation:
Just mix them up together and use.

From: "The Thrill Of The Grill"
Posted By: BBQ Mailing List
Post Date: April 97

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East Texas Sure

* 1/2 pint red wine vinegar
* 1 small ball pickling spice
* 1 cup liquid shortening
* 1 large yellow onion -- chopped fine
* 4 cloves garlic -- chopped fine
* 1 tablespoon sweet paprika
* 1/2 cup ground New Mexico chiles
* 1 tablespoon oregano
* 1/2 cup brown sugar
* 1 tablespoon ground cumin
* 2 tablespoons dry mustard

Bring red wine vinegar, pickling spice, and shortening to a boil and let simmer for about five minutes then let cool and then remove pickling spice. Heat and add remaining ingredients. stir and simmer till thick. You may want to taste and add a little more of this & that.
Grill your steak & put it on the top side when you turn the steak over it damn good too to cook a roast in Dutch Oven and add East Tx Sure last hour of cooking

From: Billy W. Maynard
Posted By: Billy W. Maynard
Post Date: April 97

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Finest Barbecue Sauce

* 1/3 cup Brown Sugar
* 1 Tbsp. Cornstarch
* 1 tsp. Chili Powder
* 8 oz. Tomato Sauce
* 1/2 cup Vinegar
* 1/2 cup Ketchup
* 1/2 cup Dark Corn Syrup
* 1/4 cup Fresh Orange Juice

In a medium saucepan stir together the packed brown sugar, cornstarch, and chili powder. Stir in the tomato sauce, vinegar, catsup, and dark corn syrup into the brown sugar mixture in the saucepan. Add 1/2 cup water. Bring the mixture to boiling. Reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally. Stir the orange juice into the tomato sauce mixture. Return the mixture to boiling. Reduce the heat. Simmer the sauce, uncovered, for 5 minutes more. Baste the barbecue sauce over your favorite meat or poultry about the last quarter of the grilling or broiling time. Heat through any additional sauce and pass it to spoon over each serving. Store any remaining sauce, covered, in the refrigerator.

From: http://www.rsac.org
Posted By: Pepper Fool
Post Date: 7/25/98

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Georgia Grilling Sauce

* 1/4 cup butter
* 1 medium onion, minced
* 1/4 cup yellow mustard
* Juice of 2 large lemons
* 2 tablespoons chili sauce (the ketchup-style sauce)
* 1 tablespoon white vinegar
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon salt, or to taste

In a nonreactive saucepan, warm the butter over medium heat. Add the onion and saute until translucent and very soft, about 5 to 7 minutes. Mix in the remaining ingredients plus 1/4 cup water, reduce the heat to low, and cook the mixture for 10 additional minutes. Use the sauce warm. It keeps, covered and refrigerated, for several weeks, but reheat before using.
Makes 2 cups.

From: "Born To Grill" By Cheryl Alters Jamison And Bill Jamison (Harvard Common Press)
Posted By: www.news-observer.com
Post Date: 7/20/98

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Eastern North Carolina Pork Baste

* 4 cups cider vinegar
* 1/4 cup brown sugar
* 3 tablespoons salt
* 1 tablespoon red pepper flakes
* 1 1/2 teaspoons cayenne
* 1 teaspoon pepper

Mix ingredients well and use as basting sauce.

From: Dean Brown
Posted By: ???
Post Date: April 97

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Hogaholics Basting Sauce

* 1 quart vinegar
* 1 pint water
* 1/2 small can chili pepper
* 1 cup prepared mustard
* 1 1/4 cups brown sugar
* 1/2 stick butter
* 1/2 bottle root beer

Combine first four ingredients in a saucepan and mix well. Cook very slowly for 1 hour. Add sugar, butter, and root beer to mixture and slow boil for 30 minutes. Recommended for pork and game.

From: Richard Young
Posted By: ???
Post Date: April 97

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Hogaholics Wet Sauce

* 10 ounces dark soy sauce
* 46 ounces tomato juice
* 10 ounces worcestershire sauce
* 24 ounces ketchup
* 2 cups apple cider vinegar
* 2 cups brown sugar
* juice of 2 lemons
* 2 teaspoons red pepper
* 2 teaspoons black pepper
* 2 teaspoons dry mustard
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon oregano
* 1 teaspoon allspice
* 1 teaspoon ginger
* 1 teaspoon basil

Mix all ingredients in a saucepan and simmer for 1 hour. Let sauce stand for 2 hours before serving on the side with barbecue.

From: Richard Young
Posted By: Richard Young
Post Date: April 97

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Honey-Mustard Glaze

* 2 teaspoons cornstarch
* 1/4 cup water
* 1 1/2 cups honey
* 1 tablespoon minced garlic
* 1/4 cup soy sauce
* 1 beef bouillon cube
* 1/4 cup freshly, squeezed lemon juice
* 1/3 cup Dijon mustard
* 1 teaspoon hot pepper sauce, optional

Combine cornstarch and water in small dish and set aside.
Bring honey to boil in 1-quart non-aluminum saucepan. Cook until color deepens and has nutty fragrance, about 5 minutes. Decrease heat to medium. Stir in garlic and cook 30 seconds. Add cornstarch mixture along with soy sauce and bouillon cube. Simmer 5 minutes, stirring often.
Remove from heat. Stir in lemon juice, mustard and hot pepper sauce. Can be made several days ahead and refrigerated. Gently reheat before using.
Makes 2 cups.

From: Copyright � 1993-1996 Culinaria Online. ALL RIGHTS RESERVED.
Post Date: 7/25/98

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If 6 was 9 BBQ sauce

* 5 oz Standard Kraft BBQ sauce
* 5 oz Kraft Todd's sweet chiles southwestern BBQ sauce
* 1/2 oz crushed Red Savina Habanero chiles
* 1/2 oz Smokin' chipotle sauce
* 1 oz Glenmoorangie 18 yr old Scotch.

Measurements are approx ( due to it was made off the cuff)
Blend well..apply to your favorite meat while BBQing..

This is an improv recipe I came up for BBQ sauce. Since I have to cook for a family in which I'm the only chile head I often have to do improv sauces with the ingredients for me while cooking for those who don't like high Chile content foods. So I've come quite adapt at making normal food stuffs into high chile content .

From: Chile Head Mailing List
Posted By: Coyote Howlin' for Habaneros
Post Date:

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Jack Daniel's Rib Glaze

* 1 cup Jack Daniel's Whiskey
* 1/2 cup dark brown sugar
* 1 cup catsup
* 1 teaspoon Worcestershire sauce
* 1/4 cup vinegar
* 1 Tablespoon lemon juice
* 3 cloves garlic, minced
* 1/2 teaspoon dry mustard
* 1/4 teaspoon black pepper
* 1/4 teaspoon salt

Combine all ingredients: mix well. Brush ribs with a thin coating of glaze and place on grill. Continue to baste when turning ribs.
Makes enough for 2 racks of 7 to 10 ribs each.Also great on chicken wings.

My Comments: I made this sauce yesterday for ribs with only a slight modification. Ya'll will notice that this sauce is not hot; I added about 1/2 teaspoon of "Dave's Insanity Sauce" to it and it was great!The sauce was very hot and the added "Dave's" didn't change the flavor of this delicious BBQ sauce. I cooked the ribs reeeeeal slow so they were nice and tender, and had lotsa sauce layered on. For those who can get Habaneros,etc., you can spice it up that way but I don't knowhow it will affect the flavor(probably very nicely ;-) ). Pete herzer

From: "Cooking with Wine and Spirits"edited by Barbara Brusehaber Dvorak.
Via the Chile-Heads Recipe Collection http://chileheads.netimages.com/recipes.html
Posted By: Pete Herzer
Post Date:

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Jamaican Barbecue Sauce

* � cup ketchup
* 3 tablespoons soy sauce
* 2 scallions, minced
* 2 tablespoons dark brown, sugar
* 2 tablespoons distilled vinegar
* 1 tablespoon minced fresh ginger
* 1 garlic clove, minced
* 1 tablespoon dark rum

In a small saucepan, combine the ketchup, soy sauce, scallions, brown sugar, vinegar, ginger and garlic and bring to a boil. Simmer the sauce over low heat until thick, about 10 minutes; stir in the rum during the last 2 minutes.

From: http://www.culinarycafe.com/
Posted By:
Post Date:

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Korean BBQ Sauce

* 1 bunch scallions, white part thinly cut diagonally
* 5 garlic cloves, crushed
* 1 1/2 tsp toasted sesame seeds
* 1 tsp sesame oil
* 1 tsp black pepper
* 1/2 tsp red pepper
* 1/4 cup Pear Juice or 2 TBSP sugar
* Soy sauce: enough to carry the other ingredients but not so much as to make it overly salty. Try 1/4 cup but use more or less as you see fit.

Deeply score and crosscut meat, then marinate at least two hours. Cook over a very hot grill or in a rack under the broiler; building a fast hot fire under a traditional Korean dome shaped pan is best but not really practical.

From: Robert Ames Via: Rec.food.recipes
Posted By: Robert Ames
Post Date: 13 Apr 1998

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Lexington Style Carolina Barbecue Sauce

* 1 1/2 cups cider vinegar
* 1/2 cup ketchup
* 1 teaspoon salt
* 1/2 teaspoon ground red pepper
* 1/8 teaspoon red pepper flakes
* 1 tablespoon sugar

Combine all ingredients plus 1/2 cup water in saucepan. Bring to a boil, then simmer and stir until sugar is dissolved. Cool and serve on cooked meat.

From: "Barbecued Ribs, Smoked Butts And Other Great Feeds"
Posted By: www.news-observer.com
Post Date: 7/7/98

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Lexington NC BBQ Sauce a la Staten, Version 1

* 1 cup white vinegar
* 1/2 cup water
* 1/4 cup ketchup
* 1 tablespoon sugar
* 1/2 teaspoon red pepper
* 1/2 teaspoon black pepper
* 1/2 teaspoon salt

Preparation:
Combine all ingredients in a saucepan and bring to boil. Reduce heat and simmer for 10 minutes.

From: Jack Daniels Old Time Barbecue Cookbook
Posted By:
Post Date: April 97

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Lexington NC BBQ Sauce a la Staten, Version 2

* 1 cup ketchup
* 1 cup water
* 1/4 cup apple cider vinegar
* 1 small onion -- finely chopped
* 2 teaspoons garlic powder
* 2 tablespoons brown sugar
* 2 tablespoons molasses
* 2 teaspoons dry mustard
* 1 teaspoon chili powder

Preparation:
Combine all ingredients in a saucepan and simmer for 20 minutes.

From: Jack Daniels Old Time Barbecue Cookbook
Posted By:
Post Date: April 97

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Lexington NC BBQ Sauce a la Staten, Version 3

* 1 cup apple cider vinegar
* 1 teaspoon salt
* 1 tablespoon celery salt
* 1/2 cup ketchup
* 1/2 teaspoon chili powder
* 1/8 teaspoon nutmeg
* 1/2 teaspoon brown sugar
* 1 cup water

Preparation:
Combine all ingredients and bring to a boil.

From: Jack Daniels Old Time Barbecue Cookbook
Posted By:
Post Date: April 97

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Lexington NC BBQ Sauce a la Voltz

* 1 1/2 cups cider vinegar
* 1/2 cup ketchup
* 1 teaspoon salt
* 1/2 teaspoon ground red pepper
* 1/8 tablespoon red pepper flakes
* 1 tablespoon granulated sugar
* 1/2 cup water

Preparation:
Combine all ingredients in a saucepan. Bring to a boil, then simmer and stir sugar until dissolved.

From: Barbecued Ribs, Smoked Butts, and Other Great Feeds
Posted By:
Post Date: April 97

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Lexington NC BBQ Sauce From Denver, North Carolina

* 1/2 cup water
* 1/2 cup cider vinegar
* 1 cup ketchup
* 1 teaspoon salt
* 1 tablespoon sugar
* 1 tablespoon worcestershire sauce
* 1 tablespoon tabasco sauce
* 1/2 teaspoon pepper
* 1 onion -- chopped

Preparation:
Mix all ingredients in a saucepan and simmer for one hour.

From: Westport Neighbor's Club Cookbook
Posted By:
Post Date: April 97

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Lexington NC BBQ Sauce via Yadkin County, NC

* 1 1/2 cups cider vinegar
* 1/2 cup water
* 1/2 cup ketchup
* 1 teaspoon salt
* 1 onion -- chopped
* 2 tablespoons brown sugar
* 1 tablespoon worcestershire sauce
* 1/8 teaspoon red pepper

Preparation:
Mix all ingredients in a saucepan and boil slowly for 15 minutes.

From: Yadkin County Homemakers Extension Club Cookbook
Posted By:
Post Date: April 97

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Lexington-Style Finishing Sauce

* 2 cups white vinegar
* 2 cups apple cider vinegar
* 2 cups water
* 1/3 cup ketchup
* 1/8 cup Texas Pete Hot Sauce
* 1 tablespoon sugar
* 1 tablespoon red pepper flakes
* 2 teaspoons nuoc mam

Mix ingredients and simmer on low heat for 30 minutes, stirring occassionally. Use as a finishing sauce for pulled pork Barbecue. If you don't have Nuoc mam (Vietnamese or Thai fish sauce), add one more teaspoon each of malt vinegar and water, and substitute one teaspoon of salt in lieu of the nuoc mam.

From: Tom Solomon
Posted By: Tom Solomon
Post Date: April 97

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Memphis Rib Sauce

* 2 cups chili sauce
* 1/3 cup ketchup
* 1/3 cup cider vinegar
* 1/3 cup dark brown sugar
* 3 tablespoons soy sauce
* 3 tablespoons dry sherry
* 1 1/2 teaspoons ground ginger
* 3/4 to 1 teaspoon crushed hot red pepper, or to taste
* 2 crushed garlic cloves

In a medium non aluminum saucepan, combine all ingredients. Simmer over medium-low heat, stirring occasionally, until the sauce just coats a spoon, about 20 minutes. If the sauce thickens too much, thin with a little water. Use immediately or cover and refrigerate for up to 1 week.
Makes 3 cups.

From: "The Best Covered And Kettle Grills Cookbook Ever"
Posted By: www.news-observer.com
Post Date:7/7/98

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Mike's Kansas City Style Sauce

* 2 tablespoons bacon fat
* 3 cups onion -- chopped fine
* 3/4 cup celery -- chopped fine
* 3 tablespoons minced garlic
* 1 #10 can tomato sauce
* 2 cups dark brown sugar
* 1/2 cup molasses
* 1/2 cup dark brown sugar
* 1/2 cup cider vinegar
* 1/4 cup Crystal hot sauce
* 1 tablespoon worcestershire sauce
* 1/2 teaspoon cayenne

Saute the onions,celery, and garlic until the onions are soft and clear. Add the rest of the ingredients in any order you care to. I like to let this simmer for 4 or 5 hours. It has a nice, rich dark red color and works well as a finishing sauce. My wife likes me to a few cups off and add some liquid smoke to it so she can dip her potato chips in it or whatever else she can think of to put it on.

From: Mike Peters
Posted By: Mike Peters
Post Date: April 97

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Mike's North Carolina Rib Mop

* cup cider vinegar
* 1/2 tablespoon habanero pepper sauce
* 1 tablespoon paprika
* 1 1/2 tablespoons salt
* 1/2 tablespoon worcestershire sauce
* 1/2 tablespoon chili powder
* 1 tablespoon ground black pepper
* 1 teaspoon red pepper flakes
* 1/2 cup water

Combine all ingredients and let sit for an hour or more at room temperature. I try to mop the ribs every 1/2 to one hour. One batch will do one or two racks of ribs. Slight adaption by Mike was adding the red pepper flakes and changing Tabasco to Habanero for I think a better flavor.

From: NC Pork Producers Association.
Posted By: Michael Reeves
Post Date: April 97

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Mop Sauce for Pork Shoulder

"You don't need a rub."
* 1 (10 1/2 ounce) can beef bouillon
* 1 1/3 cups water
* 3/4 cup Worchestershire sauce
* 1/2 cup cider vinegar
* 1/3 cup canola oil or vegetable oil
* 1 teaspoon MSG
* 1 teaspoon dry mustard
* 1 teaspoon garlic powder or granules
* 1/2 to 1 teaspoon red pepper

Mix together. Blend at room temperature. Baste pork shoulders regularly during smoking or in direct grilling.

From: http://www.barbecuen.com/recipes.htm
Posted By: Lisa Caterbone, [e-mail]
Post Date: Mon, 21 Sep 1998

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My Barbecue Sauce

* 1/2 cup Canola oil
* 1/3 cup apple cider vinegar
* 1/2 cup ketchup
* 1/2 cup fruit juice
* 1/4 cup onion
* 1 hot pepper
* 1/4 teaspoon oregano
* 2 cloves garlic

Combine all ingredients except oil in blender. Blend until smooth. Place blended ingredients and oil in saucepan. Boil for 7 to eight minutes.

From: The Home Book Of Barbecue Cooking, 1963
Posted By:
Post Date: April 97

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New Mexico Style Barbecue Sauce

* 2 tablespoons unsalted butter
* 1/2 medium red onion, finely diced
* 1 garlic clove, finely diced
* 6 plum tomatoes, coarsely diced
* 1/4 cup ketchup
* 2 tablespoons Dijon mustard
* 2 tablespoons dark brown sugar |
* 1 tablespoon honey
* 1 teaspoon cayenne
* 1 tablespoon Ancho chile powder
* 1 teaspoon Pasilla child powder
* 1 tablespoon Worcestershire

In a medium saucepan over medium heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer for 15 minutes. Add the remaining ingredients and simmer for 20 minutes. Puree the mixture in a food processor, pour into a bowl, and allow to cool at room temperature. Will keep for 1 week or several months frozen.
Yield: 5 cups

From: ???
Posted By:
Post Date:

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Norine Juenger's Sauce

* 16 ounces tomato sauce
* 2 tablespoons brown sugar
* 1/4 cup vinegar
* 2 tablespoons worcestershire sauce
* 1 teaspoon salt
* 1 tablespoon paprika
* 1 teaspoon dry mustard
* 1 teaspoon chili powder
* 2 tablespoons green onion tops -- chopped
* 1/8 teaspoon cayenne pepper

Simmer 15 minutes, stirring occasionally. Serve hot.
Makes 2 1/2 cups.
***** While there was no indication, I would expect that this is best with Pork, since the idea of 'BBQ' in that area was nearly always pork.

From: Norine Juenger, Lenzburg
Posted By: BBQ Mailing List
Post Date: April 97

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Orange Barbecue Sauce

* 6 ounces chili sauce
* 1/4 cup orange juice
* 1/4 cup soy sauce
* 1/4 cup molasses
* 2 tablespoons Chinese Black Vinegar
* 2 tablespoons onion -- grated
* 1/2 teaspoon ginger -- grated
* 2 teaspoons hot pepper sauce

Combine all ingredients in a large saucepan. Stir to blend then bring to a boil and let it cool. Makes about 1 1/4 cups. Will keep for a brief period if refrigerated. Serve with Barbecued Ribs, roast chicken or beef.

From: Steven Frank
Posted By: Steven Frank, Barbecue Mailing List
Post Date: April 97

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Original CyberSauce

* renderings from 1/4 pound bacon
* 1 large Canadian onion -- grated
* 1/2 cup green bell pepper -- grated
* 4 cloves garlic -- minced
* 1/2 cup New Mexican chile powder -- ground
* 2 teaspoons cumin
* 2 tablespoons ground mustard
* 1 cup cider vinegar
* 28 ounces ketchup
* 2 teaspoons nuoc mam
* 2 tablespoons worcestershire sauce
* 1 teaspoon lemon peel
* 1 teaspoon coarse ground black pepper
* 1 teaspoon ground white pepper
* 6 chipotles en adobo -- minced
* 1/2 cup brown sugar
* pickling spice
* 1 teaspoon crushed rosemary
* juice from 2 lemons
* 12 ounces malty beer, low hopped
* 1/2 cup Jack Daniels
* hot pepper sauce -- to taste

Fry bacon and remove from skillet. Saute onions and green pepper in drippings until onions are translucent. Add garlic and stir for 1 minute. Add chile powder, cumin, and mustard. Cook for two minutes until the kitchen is bursting with aroma. Add remaining ingredients. Bring to boil and reduce heat to low stirring frequently. Simmer one hour or until it reaches desired thickness. Remove sock before serving.

From: BBQ Mailing List
Posted By: Members Of The BBQ Mailing List
Post Date: April 97

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Paul Kirk's Texas-Style Brisket BBQ Sauce

* 1/2 cup butter -- 1 stick
* 2 cups minced onion
* 4 cloves garlic -- pressed
* 2 cups ketchup
* 2 cups chili sauce
* 1 cup brown sugar -- packed
* 1/2 cup fresh lemon juice
* 1/4 cup red wine vinegar
* 2 tablespoons Worcestershire sauce
* 1 tablespoon liquid smoke
* 1 tablespoon prepared yellow mustard
* 2 teaspoons salt
* 2 teaspoons black pepper
* 1 teaspoon cayenne

Heat the butter in a large nonreactive saucepan over medium-high heat. Add the onions and garlic and saute' for 2 to 3 minutes, until just soft. Pour in the ketchup and chili sauce, and blend in well. Add the rest of the ingredients. Bring the mixture to a boil, then reduce the heat and simmer for 30 to 45 minutes, stirring occasionally.

This sauce will keep for up to 2 weeks in an airtight jar in the refrigerator.

Begin applying the sauce warm to barbecuing brisket, about 30 minutes before the end of the cooking time.

My Notes: In place of the chili sauce I used some fresh roasted New Mexican red chiles pureed in the food processor with a little water. I didn't use the liquid smoke because I don't like the taste of it and the meat had plenty of smoke flavor on its own. While this is not a real sweet sauce, I would still use a little less sugar next time.

From: Garry Howard - Cambridge, MA , Garry's Home Cooking
Posted By: Garry Howard
Post Date: Mon, 18 May 1998

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Pigpen's Secret Sauce

* 2 cups apple cider
* 1/2 cup balsamic vinegar
* 10 ounces tomato ketchup
* 4 ounces honey mustard
* 4 ounces yellow mustard
* 4 ounces coarse ground mustard
* 4 ounces honey
* 4 ounces molasses
* 4 ounces cane syrup
* 1 bottle dark beer
* 1/2 cup cold coffee
* 1/8 cup Worcestershire sauce
* 1/8 cup soy sauce
* 1/8 cup louisiana hot sauce
* 1 teaspoon ground black pepper
* 1 teaspoon celery salt
* 1 each habanero chili -- diced no seeds
* 1 pinch kosher salt
* 1 pinch ground coriander

Combine all ingredients and simmer 25 minutes on low heat. Cool and refrigerate.

From: Revenge of the Barbecue Queens Novel
Posted By: Barbecue Mailing List
Post Date: April 97

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Que Queens Sauce, aka Royal Jelly

* 1 cup orange juice
* 1/2 cup apple cider vinegar
* 1/2 cup pickled peach juice
* 4 pickled peaches
* 10 cloves roasted garlic
* 1/2 cup honey mustard salad dressing
* 1/2 cup yellow mustard
* 1/2 cup honey
* 1/2 cup tomato ketchup
* 1/8 cup Louisiana hot sauce
* 1 tablespoon dried Coleman's mustard
* 1 tablespoon kosher salt
* 1 tablespoon ground white pepper

Mix pitted peaches and roasted garlic in food processor and puree. Add mixture to all else in a heavy medium saucepan and simmer 20-30 minutes. Sauce will thicken and turn golden orange. Cool and put into the refrigerator.

From: ???
Posted By: Barbecue Mailing List
Post Date: April 97

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Silver Pig Style Hot Table Sauce

* 9 teaspoons malt vinegar
* 7 teaspoons water
* 3 teaspoons cayenne pepper
* 3 teaspoons paprika
* 2 teaspoons nuoc mam
* 1 1/2 teaspoons Texas Pete hot sauce
* 1 1/2 teaspoons black pepper
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder

This is an approximation of the hot table sauce served at the Silver Pig North Carolina-style Barbecue restaurant in Madison Heights, Virginia. If you don't have nuoc mam (Vietnamese or Thai fish sauce), add one more teaspoon each of malt vinegar and water, and substitute one teaspoon of salt in lieu of the nuoc mam. Simply combine all ingredients, shake well, and let sit. Give the bottle a good shake before using.

From: Tom Solomon
Posted By: BBQ Mailing List
Post Date: April 97

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Simple BBQ Sauce

* 1/2 pound onion -- chopped
* 3 cloves garlic -- chopped
* 10 ounces tomato paste
* 8 ounces mustard (cheap US type)
* 4 ounces brown sugar *
* 3 ounces vinegar *
* 2 ounces liquid barbecue smoke
* 6 ounces Worcestershire sauce
* 4 ounces molasses (treacle) *
* salt and pepper to taste -- freshly ground
* 7 ounces can chipotle pepper in adobo sauce -- blended with wine
* 3 1/2 ounces red wine -- wash out chipotlehot plate can
* oil or fat for frying
* 10 1/2 ounces can beef bouillon - double strength
* 1 rack pork ribs or any other meat

* These items should be halved if you don't care for sweet food.

Saute the onions and garlic in a little fat, butter or oil in a large skillet (frying pan). Puree them in 1/3 of the beef bouillon and return to skillet. Puree the chipotles with the wine and add to skillet. Wash out the blender with the rest of the bouillon and add it with everything else on the ingredients list to the skillet. Heat, stirring frequently until the sauce reaches simmering temperature. Cut up your rack of ribs and place them in the sauce; spooning it over them. Cover and cook for at least 1 hour at low heat. (I put the skillet on a hot plate to give low even heat.)

Notes:1 If you cook your meat by smoking it you may wish to leave out the liquid smoke.
2 Keep unused sauce in a jar in the refrigerator.
3 This BBQ sauce is even better the second time around - it contains lots of lovely meat drippings.
4 Measure all of the above ingredients by weight with electronic kitchen scales. (You just have to have them!)

From: Cameron Begg
Posted By: Cameron Begg
Post Date: Tue, 11 Jun 1996

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Smoked Chile Barbecue Sauce

* 1 cup rice vinegar
* 1 cup cider vinegar
* 2 tsp. ground cloves
* 1 tsp. ground allspice
* 2 Tbl. ground coriander
* 1 medium onion, diced
* 1 head roasted garlic, peeled and chopped
* 1/4 cup olive oil
* 1 cup brown sugar
* 1/4 cup molasses
* 1 cup chipotle chiles in adobo sauce, pureed
* 1 1/2 bottles tomato ketchup
* 1 Tbl. Worcestershire sauce
* Salt to taste

Mix together the vinegars and spices in a saucepan, and over medium heat reduce by half. In a large pan, saute onion and garlic lightly in the olive oil until soft. Add the brown sugar and stir in the molasses. Reduce slightly, and then add the vinegar mixture, chipotle, ketchup, and Worcestershire sauce. Cook slowly over low heat for about 1 hour. Season with salt to taste. Strain through a medium sieve, pressing out the juices of the onion and garlic. This is a good all-round, all-purpose barbecue sauce that is hot, deep, spicy, and a little sweet. When you use this sauce do not cook over a high fire, as the sauce will caramelize and brown. Instead, marinate the food in the sauce first, then grill it slowly, finishing it over a higher heat. Brush on more sauce to serve.

Yield: 3 to 4 cups

From: THE GREAT CHILE BOOK by Mark Miller, � 1991, used with permission of Ten Speed Press.
Posted By:CompuCook website
Post Date: 12/09/97

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Spicy Grilling Marinade/Sauce

* 4 oz Raw thistle honey
* 1 oz Vermouth (dry)
* 1 ea Lime (fresh), juice of
* 1 ts Garlic (fresh), pureed
* 1 ts Chili powder
* 1/2 ts Cilantro (fresh), minced
* 1/4 ts Oregano (fresh), minced
* 1/4 ts Basil (fresh), minced
* 1/8 ts Ginger (fresh), minced
* 1/8 ts Coriander seeds, ground
* 1/8 ts Cumin
* 1/8 ts Cayenne pepper, ground
* 1/8 ts Paprika
* 1/8 ts Red pepper flakes

Directions:
Combine ingredients in warm glass mixing bowl. Mix ingredients slowly with bamboo brush. Pour marinade into heavy duty plastic storage bag and add fowl, fish, or meat to be grilled. Seal bag and refrigerate for four to six hours (or overnight) before grilling. Baste often while grilling.

From: David Louis Harter
Posted By: David Louis Harter
Post Date: Mon, 18 May 1998

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Smoking Marinade

I always used to smoke meats (including fish) without any wet preparation at all. These days I'm trying different marinades for different smoke/meat combinations. The best one I've found so far is an aromatic brine for smoking salmon over sassafras or hickory. (I used this at the Madison hotluck.) Make a salt water brine, then add freshly (perhaps coarsely) ground coriander and black pepper. Of course you can add in any ground pepper you like, and I haven't experimented around yet. It could be nice to have a hab-infused brine, or maybe something subtle and darker like ancho.

Something else you might try is an orange-hab combination for brushing while grilling. I made a hab sauce from some Savinas that James the Elder gave me, and part of that batch was changed into a sweet Asian-style sauce. You could imitate it pretty easily if you combine equal parts of a full-strength red hab sauce and some orange marmalade, then add some garlic. The marmalade melts when you heat it moderately, and the texture becomes more easily workable. You get a sugary glazing sauce whose chunkiness depends on the kind of marmalade you used.

Too stormy last night for grilling, so I was in the kitchen getting red spots on my shirt. I made a batch of chili starting with one entire package of dried California peppers. I simmered them and ran them through the processor, and I got an amazingly rich dark red sauce.

From: Alex Silbajoris
Posted By: Alex Silbajoris, [e-mail]
Post Date: Sun, 23 May 1999

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Spicy Chipotle Toltec Barbecue Glaze

* 1 cup unseasoned rice vinegar
* 1 cup cider vinegar
* 2 tablespoons coriander seeds
* 1 tablespoon whole cloves
* 6 allspice berries
* 1/4 cup virgin olive oil
* 1 medium onion, cut into 1/8 inch dice
* 4 cloves roasted garlic, peeled and minced
* 1 cup brown sugar
* 1/4 cup molasses
* 1 tablespoon Worcestershire sauce
* 1 bottle dark beer, ie Negra Modelo, Dos Equis, or Beck's
* � cup chipotle chile pur�e (see below)
* l 1/2 14-ounce bottles ketchup

Put the rice and cider vinegars in a saucepan, add the coriander, cloves, and allspice, and bring to a boil. Reduce the liquid by half, strain, and set aside.

In a separate pan, heat the olive oil and saut� the onion over medium heat until slightly caramelized. Add the garlic and brown sugar, and cook until the sugar melts, about 1 minute. Add the molasses and Worcestershire sauce, and deglaze the pan with the beer.

Add the reserved vinegar mixture and chipotle chile pur�e to the pan, and simmer over low heat for 1 hour. Add the ketchup, and cook for a further 10 minutes. Strain the mixture, pushing down on the ingredients to extract all the juices.

Serving suggestions: Brush this barbecue glaze on chicken or ribs for delicious, smoky, hot results. We add a little of this glaze to black beans as the perfect finishing touch (page 110).

The Toltecs were a warring Nahuatl society that succeeded the Mayan civilization fom Tula, in Central Mexico, and reached its peak between the ninth and eleventh centuries. Their influence can be seen at Chich�n Itz�, the spectacular archaeological site in the Yucat�n. The Toltecs used skulls as one of their forbidding architectural motifs, especially for their altar platforms, befitting their fearsome reputation. This sauce is as ferocious as the Toltecs were themselves, and goes well with the slain beast barbecuing in your backyard. Make no mistake this glaze is not for dainty tea parties!
Storage: Keeps for up to 2 weeks in the refrigerator.
Preparation time: About 2 l/2 hours
Yield: About 4 cups

From: Bob Johnson
Posted By: [e-mail], Via:Chile Head Mailing List
Post Date: Wed, 12 Aug 1998

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Steak Sauce Creole

* 1 cup dry red wine
* 4 teaspoons chili sauce,the kind by the ketchup
* 4 teaspoons salad oil
* 3 cloves garlic
* 5 tablespoons Cayenne sauce
* 2 teaspoons salt
* 1 tablespoon Worcesteshire sauce
* 2 teaspoons dry mustard
* 1 teaspoon black pepper

Mix all ingredients thoroughly and marinade steaks. Baste steaks with sauce while grilling.
I thought that it was hot when I first tried it. Now it is kind of bland, but still good.

From: The back of a bottle of either Frank's Hot Pepper Sauce or Durkee (Frank's Original) Cayenne Sauce.
Posted By: Bruce Baumgart
Post Date: Sun, 18 Jan 1998

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Suzy's Honey Plum Bbq Sauce

2nd Place WINNER* GEnie F&W BBQ contest 1992
* 2 c Bottled Chili Sauce
* 1/3 c Lemon juice
* 1/4 c Honey
* 1/4 c Plum jam
* 1 t Paprika
* 1 t Louisiana Hot Sauce

Combine all the ingredients in a saucepan and heat until blended. When cooled can be stored in the refrigerator for up to two weeks.
Use on Poultry, Ribs or Pork Roast

From: the recipes files of [e-mail]
Posted By: SOAR the Searchable Online Archive of Recipes
Post Date: 11/97

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Sweet and Sour Barbecue Sauce

* 3 tablespoons vegetable oil
* 1 medium onion, finely chopped
* 1 large celery rib, finely chopped
* 2 garlic cloves, minced
* 1 teaspoon grated fresh ginger
* 1 teaspoon paprika
* 2 cups chili sauce
* 1/3 cup honey
* 1/4 cup cider vinegar
* 1 cup apple cider or apple juice
* 2 tablespoons Worcestershire sauce
* 2 tablespoons dark rum
* 1/2 to 1 teaspoon hot pepper sauce, or to taste

Heat the oil in a medium nonreactive saucepan. Add the onion, celery and garlic and cook over medium heat until softened, about 3 minutes. Stir in the ginger and paprika and cook 30 seconds. Add the chili sauce, honey, vinegar, cider, Worcestershire and rum. Bring to a boil, reduce the heat to medium-low, and simmer uncovered, stirring occasionally, until slightly thickened, about 30 minutes. Season to taste with hot pepper sauce. Use immediately or refrigerate up to 4 weeks.
Makes about 3 cups.

From: "The Best Covered And Kettle Grills Cookbook Ever" By Melanie Barnard (harpercollins, 1994)
Posted By: www.news-observer.com
Post Date: 7/7/98

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Texas Barbecue Sauce

Sauce recipe that follows should be used only at the table, not for grilling. Try mixing it with cooked, shredded beef or pork for sandwiches.
* 1/4 cup ( 1/2 stick) butter
* 1 small onion, chopped
* 1 clove garlic, minced
* 3 ribs celery, finely chopped
* 1 cup ketchup
* 1/2 cup cider vinegar
* 1/4 cup Worcestershire sauce
* 3 bay leaves
* 1 teaspoon freshly ground pepper
* 1 tablespoon chili powder, or to taste

In a large stainless steel or enamelware saucepan melt the butter. Add onion, garlic and celery. Cook and stir until onion is tender. Stir in catsup, vinegar, 1 1/2 cups water and Worcestershire sauce. Add bay leaves and pepper. Simmer uncovered 15 to 20 minutes, stirring now and then to prevent sticking. Stir a small amount of sauce into chili powder and blend well. Stir chili mixture into sauce. Remove bay leaves. Let stand at room temperature 1 hour or longer before serving. Leftover sauce can be refrigerated for several days.
Makes 2 cups.

Per 1/4 -cup serving:
fats: 6 grams (54% of calories) calories: 100 cholesterol: 15 milligrams carbohydrate: 13 grams protein: 1 gram sodium: 518 milligrams

From: "Barbecued Ribs, Smoked Butts And Other Great Feeds" By Jeanne Voltz (knopf, 1990)
Posted By: www.news-observer.com
Post Date: 7/7/98

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T.G.I. Friday's Jack Daniels Grill Glaze

This versatile sweet-and-slightly-spicy sauce can be ordered on salmon, baby back ribs, steak, chicken, pork chops...even on chicken wings (but only if you know to order it that way, since that one isn't on the menu). This recipe tells you how to make a clone that tastes virtually identical to the original glaze that you can use it to top your favorite meat, but if you're grilling, be sure to use the sauce just before taking the meat off the flame, since it is very sweet and will quickly burn. Serve extra on the side.
* 1 head of garlic
* 1 tablespoon olive oil
* 2/3 cup water
* 1 cup pineapple juice
* 1/4 cup Kikkoman teriyaki sauce
* 1 tablespoon soy sauce
* 1 1/3 cups dark brown sugar
* 3 tablespoons lemon juice
* 3 tablespoons minced white onion
* 1 tablespoon Jack Daniels Whiskey
* 1 tablespoon crushed pineapple
* 1/4 teaspoon cayenne pepper

Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325=B0 oven for 1 hour. Remove garlic and let it cool until you can handle it. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. Add remaining ingredients to pan and stir. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Let mixture simmer for 35-45 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.
Makes 1 cup of glaze.

From: rec.food.recipes
Posted By: CGLeroux
Post Date: 3 Mar 1998

http://www.pepperfool.com/recipes/htm/bbq.htm#Devils