BBQ Sauce recipe?

Question

Perferably a vinegar sauce but any will do

Answer 1

BBQ Sauce

1 32 ounce bottle catsup
1 cup dark molasses
1 1/2 Tbsp or to taste tabasco sauce
1 cup finely chopped onions
1 mediun green bell pepper, finely minced
1/2 cup lemon juice
1 tsp. garlic powder
2 1/2 Tbsp dry mustard
3 Tbsp white vinegar
3/4 cup brown sugar
1 Tbsp liquid smoke
1/2 cup water
1/4 cup Worcestershire sauce

Combine all except water in a large, heavy saucepan. Pour the water into the catsup bottle and shake then add to the pot. Bring to a boil stirring constantly, reduce heat and simmer until onions and bell pepper are very tender,about 2 hours. Stir occasionally.

Answer 2

Argentinian BBQ Sauce
This is a very traditional Argentinian barbecue sauce recipe.
INGREDIENTS:
6 or 7 clove garlic, chopped very fine
1/2 cup parsley, chopped
1/2 cup oregano
1/4 cup red dried pepper (the Italian type)
1 cup boiling water
1/2 cup white vinegar
1/2 cup olive oil
salt to taste
black pepper to taste
PREPARATION:
Mix the ingredients in the above order and then (when it cools) to put in a closed jar (an empty mayonnaise jar is perfect for that) and store in the refrigerator for at least 12 hrs. It's perfect if you prepare the recipe one or two days before the BBQ !! It can be stored in the refrigerator for 10 or 15 days.
You can put on the meat or on the chicken before cooking (where the flavor is stronger) or you can put the sauce on the meat after cooking.

Answer 3

BARBECUE SAUCE

1 green bell pepper, seeded and chopped
1 1/2 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, minced
1 tablespoon dry mustard powder
3 tablespoons brown sugar
3 cups catsup
1/2 teaspoon red pepper flakes
1/2 teaspoon whole cloves (optional)
1/4 cup Worcestershire sauce
1/2 cup cider, wine or malt vinegar
4 tablespoon molasses (or honey)
2 chipotle peppers, chopped

Saute pepper, onion and garlic on medium heat until onions are translucent, adding garlic and red pepper flakes after onions start to cook. Do not allow garlic to brown.
Place the whole cloves in the center of a (new prewashed) square of cheesecloth, wrap up and tie tightly with a cotton string. Alternately, put cloves inside a tea ball if you have one. Add this to saucepan when adding the catsup. This will make it easier to remove the cloves when done.

Stir in remaining ingredients; bring to a boil, then immediately reduce heat to a low simmer. Simmer 15-20 minutes. Remove the packet of cloves. Adjust seasonings to taste when cool.

Ladle cooled sauce into a clean jar. Store in refrigerator for up to 2-3 weeks, or process in a pressure canner 15 minutes for longer storage.

Makes about 1 quart, but recipe may be doubled.

You can add a few drops of liquid hickory smoke if a smoky barbecue flavor is desired.

Answer 4

Ketchup
molasses
garlic powder
pepper
little bit of liquid smoke
worchestershire sauce

Answer 5

Barbecue Sauce

2 medium onion, sliced
6 T. Worcestershire sauce
1 tsp. pepper (scant)
2 1/4 C. Ketchup
6 T. sugar
3 tsp. chili powder
6 T. vinegar
2 tsp. salt
3 c. water
2 cans Hunt's tomato sauce

Combine all ingredients. Cover and let simmer 45 minutes.

Answer 6

Try these diferent one's:

http://fooddownunder.com/cgi-bin/recipe.cgi?r=301

http://recipegal.com/bbq-sauce/default.htm

http://fp.enter.net/~rburk/sauce-rub-marinade/barbecuesauce/barbecue_sauces.htm

Answer 7

try regular bbq suace & some honey

Answer 8

Texas BBQ Sauce
Ingredients
1 cup tomato ketchup
1/2 cup cider vinegar
1 tsp sugar
1 tsp chili powder
1/8 tsp salt
1 1/2 cups water
3 stalks celery, chopped
3 bay leaves
1 clove garlic
2 Tbsp onion, chopped
4 Tbsp butter
4 Tbsp Worcestershire sauce
1 tsp paprika
dash black pepper
Combine all the ingredients and bring to a boil. Simmer about 15 minutes. Remove from heat and strain.
Note! The celery pieces that are strained out are excellent eating.

Remus's Kansas City Classic Sauce
Recipe By : Remus Powers Originator of the Diddy-Wa-Diddy Sauce contest
Ingredients
1/4 Teaspoon Allspice
1/4 Teaspoon Cinnamon
1/4 Teaspoon Mace
14 Teaspoons Black pepper
½ Teaspoon Curry powder, oriental
½ Teaspoon Chili powder
½ Teaspoon Paprika
1/4 Cup White vinegar
½ Teaspoon Hot pepper sauce
1 Cup Ketchup
1/3 Cup Dark molasses
Place all of the dry ingredients into a bowl. Add vinegar and stir. Add remaining ingredients and stir until mixture is thoroughly blended. This sauce may be served room temperature or heated.

Memphis Magic BBQ Sauce
Recipe By : Smoke and Spice by Cheryl and Bill Jamison
Ingredients
3 Tablespoons butter
1/4 Cup minced onion
1 Cup white vinegar
1 Cup tomato sauce
1/4 Cup worcestershire sauce
2 Teaspoons sugar
1 Teaspoon salt
½ Teaspoon fresh ground black pepper
1/8 Teaspoon cayenne
Dash tabasco sauce
The center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat, and everything else except taste.
In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently.
Use the sauce warm. It keeps, refrigerated, for a couple of weeks.

Basic All-American Barbecue Sauce
Ingredients
4 Large onions -- chopped
3 Tablespoons vegetable oil -- for sauteing
1 28 Oz Can tomato puree
3 28 Oz Cans tomatoes -- with juice
2 1/2 Cups white vinegar
4 Tablespoons packed dark brown sugar
4 Tablespoons granulated sugar
2 Tablespoons salt
2 Tablespoons freshly cracked black pepper
2 Tablespoons paprika
2 Tablespoons chili powder
4 Tablespoons molasses
1 Cup orange juice
2 Tablespoons Liquid Barbecue Smoke
8 Tablespoons brown mustard -- Dijon-style
In a large, heavy-bottomed saucepan, saute the onion in the oil over medium-high heat until golden brown, about 7 to 10 minutes.
Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours. (This long cooking removes as much acidity as possible from the tomatoes.)
Puree sauce in 2, 3, or more batches to prevent it from spilling out of your food processor or blender.
Will keep 2 weeks, covered, in the refrigerator.

Western North Carolina Barbecue Sauce
Ingredients
1 stick of butter
1 large onion, chopped
6 cloves garlic, minced
1 cup white wine vinegar
1 teaspoon cinnamon
2 whole cloves
1 tablespoon dry mustard
1 teaspoon chili powder
½ cup brown sugar
2/3 cup ketchup
1 cup water
salt and pepper
Melt butter in a saucepan; add the chopped onion, and minced garlic, until they just begin to brown. Add white wine vinegar, cinnamon, whole cloves, dry mustard, chili powder, brown sugar and ketchup. Stir, then add water and blend. Bring to a boil, lower heat to simmer, add salt and pepper to taste, and simmer for about 20 to 30 minutes.

Dreamland BBQ Sauce
Ingredients
1 can (28 oz.) tomato puree
1/3 cup yellow mustard
3 cups water
1 ½ cups cider vinegar
1/4 dark corn syrup
2 tablespoons lemon juice
2 tablespoons sugar
2 tablespoons packed brown sugar
2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon paprika
2 teaspoons ground red pepper
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon garlic powder
In large saucepan, whisk together the tomato puree and mustard until smooth. Stir in remaining ingredients. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Serve warm.

Carolina Mustard Sauce
Ingredients
3/4 cup yellow mustard
3/4 cup red wine vinegar
1/4 cup sugar
1 ½ tablespoons butter
2 teaspoons salt
½ teaspoon Worcestershire sauce
1 1/4 teaspoons ground black pepper
½ teaspoon Tabasco sauce
In a medium saucepan, combine ingredients, stirring to blend. Over low heat, simmer 30 minutes. Let stand at room temperature 1 hour before using.

Coca-Cola Barbeque Sauce
Ingredients
1 can (12 oz.) Classic Coke
1 ½ cups ketchup
1 cup finely chopped onion
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
hot pepper sauce to taste
In a medium saucepan, combine all ingredients. Bring to a boil. Reduce heat to medium-low and simmer, covered for 30-45 minutes or until sauce is thickened, stirring occasionally. Strain if desired. Season with hot pepper sauce.

Atomic Barbeque Sauce
Ingredients
1 onion, chopped
2 cups orange juice
4 cups catsup
½ cup fresh lime juice
1/ cup cider vinegar
¼ cup brown sugar
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons dry mustard
2 tablespoon crushed red pepper
2 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoons tabasco
2 tablespoons tamarind paste, available at Indian and Asian groceries
2 tablespoons honey
2 ½ sticks butter
Add the onion and ½ cup of the juice to a blender and puree until smooth. Transfer to a medium-size saucepan. Add the remaining ingredients to the saucepan and bring to a boil. Simmer for 25 to 30 minutes. Set aside to cool. Sauce keeps two weeks in fridge.