BBQ SAUCES

There are probably over a million sauce recipes out there. Many are very good and win all kinds of competitions & awards. But it really just boils down to what you like.

I have found that most sauces will fit into 4 main categories: Tomato based, Vinegar based, Mustard based, & Hybrids

Tomato Based Sauces

Southern Barbecue Sauce

This is a classic tomato based barbecue sauce.

INGREDIENTS:

1 1/2 cups ketchup
6 tablespoons cider vinegar
1/2 cup water
3 tablespoons vegetable oil
2 tablespoons butter
2 tablespoons Worcestershire Sauce
2 tablespoon sugar
1 teaspoon paprika
1 teaspoon minced garlic
1 bay leaf
1/4 teaspoon tabasco sauce
1/4 teaspoon cayenne pepper
the juice of one lemon

DIRECTIONS:

Combine all ingredients in a large saucepan. Mix and heat, without boiling for 5 to 10 minutes.

Coffee Barbecue Sauce

INGREDIENTS:

2 cups chopped onions
1 cup strong black coffee
1 cup ketchup
1 cup worcestershire sauce
1/2 cup brown sugar
1/2 cup cider vinegar
1/4 cup hot chili peppers, minced
3 tablespoons chili powder
6 cloves garlic, minced
2 teaspoons salt

DIRECTIONS:

Combine all ingredients in a large saucepan and simmer for about half an hour. Let cool. Pour into a blender and puree until smooth. Store in a glass container in the refrigerator.

Vinegar Based Sauces

Classic North Carolina Sauce

INGREDIENTS

1 cup cider vinegar
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar

DIRECTIONS

In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.

East North Carolina Sauce

INGREDIENTS

1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon salt
1 teaspoon ground black pepper

DIRECTIONS

Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.

Mustard Based Sauces

TRADITIONAL MUSTARD BBQ SAUCE

INGREDIENTS

1 cup prepared yellow mustard
1/4 cup honey
1/4 cup light brown sugar
1/4 cup white vinegar
ground black pepper to taste

DIRECTIONS

In a saucepan over medium heat, stir together the mustard, honey, brown sugar and vinegar. Season with black pepper. Bring to a boil, and let simmer for 5 minutes. Pour over cooked pulled pork or beef. If you want more flavor, let the meat simmer in the sauce for about 30 minutes.

Sweet and Sour Mustard BBQ Sauce

INGREDIENTS

1/2 cup of prepared yellow mustard
1/4 cup of cider vinegar
3 tablespoons of brown sugar (dark)
1/2 teaspoon of paprika, 1/2 teaspoon of Worstershire sauce
1/2 teaspoon white pepper
1/2 teaspoon of cayenne pepper (powdered)
1/4 teaspoon of black pepper

Hybrids

SMOKE SIGNALS BARBECUE SAUCE

El Paso Chile Company

SMOKE SIGNALS BARBECUE SAUCE From El Paso Chile Company's TEXAS BORDER COOKBOOK

(From El Paso Chile Company's TEXAS BORDER COOKBOOK)

INGREDIENTS

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
4 chipotles in adobo sauce, minced
2 Tbsp adobo from can
2 Tbsp cider vinegar
2 Tbsp unsulfured molasses
1/2 tsp liquid hickory smoke flavoring
1/2 tsp salt

DIRECTIONS

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, chipotles, adobo, 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.

BBQ Sauce

INGREDIENTS

1 tbsp Olive Oil

1/8 Cup Red Onion finely chopped

1/4 Cup Cider Vinegar

1/4 Cup Yellow Mustard

3/4 Cup Ketchup

1/4 Cup Brown Sugar

2 tbsp Worcestershire Sauce

2 tbsp Lemon Juice

2 cloves Garlic, crushed

1/4 tsp Cumin 1 tbsp Balsamic Vinegar

1 tsp Liquid Smoke-Hickory

DIRECTIONS

Combine and simmer for 20 min to let thicken.