BarbequE Tips, Recipes for sauces and rubs
North Carolina OldChurch Sauce
1 1/2 cups cider vinegar
1/2 cup water
1/2 cup catsup
1 teaspoon salt
1 chopped onion
2 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/8 teaspoon red pepper
Preparation: Mix all ingredients in a saucepan and boil slowly for 15 minutes. Proper finishing sauce for pulled pork barbecue


Twains Fancy Sauce
3 Tbsp olive oil
1 cup minced onion
3 garlic cloves, peeled and minced
1 Tbsp mild chile powder
1 (28 oz) can crushed tomatoes with puree
1 (12 oz) bottle amber beer, such as Dos Equis
1 cup tomato-based hot salsa
1/2 cup catsup
1/4 cup packed light brown sugar
2 Tbsp cider vinegar
2 Tbsp unsulfured molasses
1/2 tsp liquid hickory smoke flavoring
1/2 tsp salt
In a heavy 3 qt saucepan, over low heat, warm the olive oil. Add the onions and garlic and cook, covered, stirring once or twice, for 10 minutes. Stir in the chili powder and cook, covered, for 5 minutes. Stir in the crushed tomatoes, beer, salsa, catsup, sugar, vinegar, molasses, liquid smoke and salt.
Cook partially covered, stirring once or twice, until the sauce has thickened slightly and is shiny, about 30 minutes. Cool to room temperature. If you prefer a smooth sauce, puree in food processor. Refrigerate for several weeks or freeze up to 3 mos. in serving-size containers


Texans "R" Fool 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.


Dave's Overnight Sensation
1/2 cup dark molasses
1/2 cup pure maple syrup
1/4 cup butter -- ( pure cow)
1/4 cup corn oil
1/2 cup orange juice
1/2 cup good cider vinegar
1 cup good whiskey plus one good drink for the cook-Dave likes "Jack"
3/4 cup catsup
2 tablespoons fresh minced garlic
2 yellow onions minced
1/4 cup dark brown sugar
2 tablespoons Worcestershire sauce
try this on your pork, it good also to eat on bread or red beans
Mix all together and let cook on low heat for about 1/2 hour to 1 hour-do NOT allow to burn. Taste add red pepper, black pepper and salt to your taste. Let set over night and reheat before serving.


Kentucky Gentleman Sauce
2 cups ketchup
1/2 cup mild-flavored (light) molasses
1/3 cup bourbon
1/4 cup Dijon mustard
3 tablespoons hot pepper sauce
2 tablespoons Worcestershire sauce
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 15 minutes. (Can be made 1 week ahead. Cover; chill.)


BikersMeat Hogg 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

Barbeque Sauces come in a variety of styles.  Some are vinegar based, some are tomato based and others have a combination of different main bases.  There is no right or superior sauce type.  They can be spicy, sweet, tangy or smoky...you can baste (called mopping) all during the cooking, use as a finishing touch before serving or even as a side to allow everyone to dip or not dip.  Here are some of my favorite sauces representing all types.
Feel free to add your own touches... make the sauce YOUR OWN and indulge!

BBQ for Fun


Country Farm 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.


Bushisnass Texas Sauce
2 cups ketchup
1/2 medium onion, minced
2 garlic cloves, minced
1/2 cup Worcestershire sauce
1/3 cup fresh lemon juice
1 tablespoon unsulphered molasses
1 tablespoon malt vinegar
2 teaspoons kosher salt
2 teaspoons mustard, preferably Creole
1 teaspoon crushed red pepper
1 teaspoon Tabasco
1/2 teaspoon thyme
Combine all of the ingredients in a medium nonreactive saucepan and simmer over low heat for 10 minutes to blend the flavors. Remove from the heat and let cool. MAKE AHEAD:
The sauce can be refrigerated for up to 1 week.
Makes about 3 cups


Canyon 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 chile 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


Virginia City ChineseMiner Sauce
1/2 cup sherry
4 cloves garlic
6 tablespoons soy sauce
2 teaspoons plum sauce
2 tablespoons black bean paste
6 tablespoons hoisin sauce
2 teaspoons salt
1 1/2 teaspoons Chinese 5-spice
1/2 cup sugar
Mix together well. Heat in double boiler or over slow low heat- add cornstarch for thickening.


Carolina Cheap Hussy sauce
1 1/2 C French's or Plochmans's prepared mustard
5 T brown sugar
4 T tomato paste
3 T apple cider vinegar
1 T Worcestershire sauce
1/2 t cayenne
1/2 t black pepper
1/2 t garlic powder
Combine all ingredients in a saucepan and simmer for about 5 minutes to dissolve sugar. Remove from heat and let cool before using. Refrigerate leftover sauce in an airtight container. Important tip: Don't overcook!
Diane's Southern Belle 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.

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The Emma's Not so Simple 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.