Let see those BBQ sauce recipes!!?

Question

I have my own, but I would like to hear how other people make their sauce!!

Answer 1

depends what I'm cooking

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Wood Chick's Mustard Sauce:
1 cup yellow mustard
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/2 teaspoon hot sauce

Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
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Wood Chick's Beer Based Mop Sauce:
3/4 cup cider vinegar
12 ounces beer
1/4 cup water
1/4 cup vegetable oil
1 tablespoon BBQ dry rub
2 tablespoons Worcestershire sauce
1 teaspoon coarsely ground black pepper

Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
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Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.

Wood Chick's Brisket BBQ Sauce:
1/2 cup finely chopped onions
2 tablespoons butter
1 cup tomato sauce
1 cup ketchup
1/3 cup chili sauce
3/4 cup dark brown sugar
1/2 cup honey
1 cup white vinegar
1 teaspoon allspice
1 tablespoon dry mustard
2 teaspoons ground black pepper
2 teaspoons chili powder
3 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 tablespoon paprika
3 tablespoons lemon juice
3 tablespoons maple syrup

In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.
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For the Balsamic BBQ sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the BBQ sauce:
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

great with steak or chicken
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BBQ Sauce:
2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 serrano chiles, de-stemmed, minced
2 tablespoons, rinsed fermented black beans
2 medium red onions, roughly chopped
1 tablespoon sambal
2 cups chopped fresh tomatoes (3 medium tomatoes) or drained whole roma tomatoes
1/4 cup rice wine vinegar
1/2 cup sweet soy (kechap manis) or 1/4 cup soy with 1/4 cup sugar
Canola oil to cook
Salt and black pepper to taste

In a skillet coated with oil, saute the garlic, ginger, chile, fermented beans and onions until brown, about 8 minutes. Add the sambal and tomatoes and stir. Deglaze with vinegar and add the soy. Simmer on very low heat for 15 minutes. Season and check. Using a hand blender or a food processor, blend thoroughly and re-check for seasoning. Chill.

***try this with:

1 Pork loin, back ribs (at least 8 ribs, 3 to 5 pounds)
1 free range chicken, broken down on the bone
12 large shrimp, de-veined, peeled with tail on
BBQ sauce

For the ribs, cut in half if necessary to fit steamer. Season ribs with salt and pepper and steam for 45 to 60 minutes. The ribs should be fully cooked and softened. Prepare a medium-hot oiled grill. Season the ribs, chicken and shrimp then dip in the BBQ sauce and place on grill. Watch carefully and have a spray bottle of water handy to squelch flare ups. Rotate and turn the proteins often and brush with additional BBQ sauce. The shrimp will take only 8 minutes, the ribs and chicken about 15 minutes.

Grilled Vegetable Slaw:
1 medium eggplant, sliced 1/4-inch
1 large zucchini, sliced lengthwise, 1/4-inch
1 large red onion, sliced 1/4-inch
1 large carrot, peeled, sliced lengthwise, 1/4-inch
1/4 cup olive oil
Juice of 2 lemons
Salt and freshly ground black pepper
Roasted Potatoes:
2 pounds red bliss potatoes, washed and cut in half
1 tablespoon minced garlic
1/4 cup extra virgin olive oil
6 scallions, sliced 1/8-inch
Salt and freshly ground black pepper


Vegetable Slaw:
In a large bowl, toss all of the vegetables with the olive oil and season with salt and pepper. Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the way through. Slice the vegetables on an angle into 1/4-inch strips. Toss the vegetables with the juice, taste, and season again.
Roasted Potatoes:
In a large bowl, toss everything together. Wrap in a double thick foil 'papillote'. Place on the grill, preferably on indirect heat. Cook for 45 minutes. Check for doneness and seasoning.

Plating:
On a large platter, pile the potatoes in the middle and surround with the slaw. Place BBQ on top and serve.

Answer 2

Bourbon Whiskey BBQ Sauce

a... 1/2 onion, chopped
b.. 4 cloves garlic, minced
c.. 3/4 cup bourbon whiskey
d.. 1/2 teaspoon ground black pepper
e.. 1/2 tablespoon salt
f.. 2 cups ketchup
g.. 1/4 cup tomato paste
h.. 1/3 cup cider vinegar
i.. 2 tablespoons liquid smoke flavoring
j.. 1/4 cup Worcestershire sauce
k.. 1/2 cup brown sugar
l.. 1/2 teaspoon hot pepper sauce



Directions
1 In a large skillet over medium heat, combine the onion, garlic and whiskey and saute for 10 minutes, or until onion is translucent. Add the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar and hot pepper sauce.

2 Mix well and bring to a boil. Reduce heat to medium low and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

Makes 4 cups

Answer 3

Texas BBQ Sauce
1/4 pound margarine
1 garlic clove, crushed
1 teaspoon dry mustard
1 onion chopped
1 teaspoon ranch rub (recommended: Bob Tallman's)
1 teaspoon steak dust recommended: Bob Tallman's)
1/2 cup honey
3/4 cup cola (recommended: Coca Cola)
1 bottle Worcestershire sauce
1 bottle ketchup
2 lemons, halved
1 bottle hot sauce

In a saucepan, melt the margarine. Add the garlic clove, mustard, onion, ranch rub, steak dust, honey and cola and bring to a simmer. Then add the Worcestershire, ketchup, lemons, and the hot sauce. Cook for 20 to 30 minutes and let it simmer down.

Answer 4

This one is my fav!

1 yellow onion, chopped
4 celery stalks, chopped
1/2 cup ketchup
1/2 cup water
2 cups Worcestershire sauce
1/2 cup vinegar
2 1/2 teaspoons ground cumin
2 1/2 teaspoons chili powder
2 1/2 teaspoons hot sauce
2 1/2 teaspoons black pepper
2 1/2 teaspoons kosher salt
1/4 cup liquid smoke flavoring
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1/2 cup, plus 2 tablespoons molasses

Puree onions and celery. In a large sauce pot combine the puree and the remaining ingredients and simmer for 30 minutes.

Answer 5

The Definitive South Western Barbeque Sauce
Yield: 10
Ingredients:
The Definitive South Western Barbeque Sauce
1/2 cup dark brown sugar
1/2 cup cider vinegar
1/4 cup water
1/4 cup honey
3 tbsp molasses
2 tbsp Worcestershire sauce
2 tbsp yellow mustard
1 tbsp liquid, smoke
1 tbsp chili powder
2 tsp ground ginger
2 tsp ground black pepper
2 tsp garlic salt
1 tsp cayenne pepper
1 tsp ground allspice
4 cup ketchup

Directions:
The Definitive South Western Barbeque Sauce
Heat all ingredients, except ketchup, in a saucepan over medium heat until sugar is dissolved.
Add ketchup, and bring to a boil. Reduce heat to low, and simmer for 30 minutes.
Stir frequently to avoid burning sauce. Beware, sauce tends to splatter.
Allow to cool. Place in refrigerator in airtight containers. Will keep refrigerated for at least a month.


WARNING: DELICIOUS!!!!

Answer 6

Watermelon Barbecue Sauce

Prep. Time: 4:30
Serves: 24

6 lbs. seedless watermelon - rind removed
8 oz. tomato paste
1 Tbls. onion powder
1 Tbls. garlic powder
2 cups packed brown sugar
1/2 cup sherry
2 tsp. lemon juice
1 tsp. liquid smoke

-Cut the melon into pieces and place in a saucepan.
-Cook uncovered over medium heat, stirring occasionally, until the melon is the consistency of applesauce (approximately 2-3 hours).
-Add remaining ingredients.
-Simmer uncovered over low heat for 2 hours.
-Allow to cool a bit before using.

^^^^^^^^^^^^^^^^^^^^^^^^^^

This one has tons of ingredients, but is really awesome. After it's assembled, I transfer to a slow cooker for a few hours.

Ina’s Barbecue Sauce

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

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

--Copyright, 1999, The Barefoot Contessa Cookbook,

Yield: 1½ quarts

Answer 7

Do you ever do a rub.

TEXAS STEAK RUB

1/2 cup Brown sugar
1/4 cup Sugar, granulated
2 tablespoons Chili powder
2 tablespoons Paprika
1 tablespoon Oregano, dried
1 tablespoon Thyme, dried
1 tablespoon Sweet basil, dried
2 tablespoons Dry mustard
1 tablespoon Cayenne pepper
2 tablespoons Garlic powder
Combine all and sprinkle liberally on

Answer 8

Try this one. ketchup, brown sugar, onions, bell peppers, hot sauce, butter, mustard and a little maple syrup. Heat up for about 15-20 minutes- remove onions and bell peppers. Very good Of course you need to season to taste. I mean add salt and pepper.

Answer 9

I open a bottle of Open Pit barbecue sauce. Best around.