Buster has placed a total of 436 MasterCook recipes in this file: "Finger Lickin" Pickens' Sauce "Pride Of The Deer Camp" Bbq Sauce 1948 Original Barbecue Sauce A Nice Grilling Sauce A Traditional American Basic Barbecue Sauce Ackerman's Simple Rib Glaze Apple Bbq Sauce Apple Butter Barbeque Sauce Argentina Bbq Argentina For Bbq Sauce Argentina-Style Bbq Sauce Arkansas Bbq Sauce (Small Batch) Asian Bbq Sauce Atomic Barbeque Sauce Bad Attitude Barbeque Sauce Barbecue Sauce Barbecue Sauce - Lucille's Barbecue Sauce - Mr. Anderson's' Barbecue Sauce - Oriental Barbecue Sauce - Paul Prudhomme's Barbecue Sauce Au Justin Barbecue Sauce For Chicken Barbecue Sauce For Hot Dogs Barbecue Sauce With Beer Barbecue Sauce With Mustard Barbecue Sauce, Norine Juenger, Lenzburg Barbecued Ribs With Peanut-Chipotle Sauce Barbeque Dipping Sauce Barbeque Sauce - French Barbeque Sauce - Indonesian Barbeque Sauce - Mexican Barbeque Sauce - Oriental Barbeque Sauce Ala Jetton Bar-X Bbq Sauce Basic All-American Barbecue Sauce Basic Barbecue Sauce Basic Western North Carolina Barbecue Sauce Bbq Sauce Bbq Sauce - Emeril's Bbq Sauce - Texas Style Bbq'd Baby Back Ribs Bear's Bastardized Western Nc Bbq Sauce Beef Rib Finishing Sauce Belly's 'kick Ass' Barbecue Sauce -- Texas Style Belly's Paluxy River Sweet Sauce Belly's Texas-Style Finishing Sauce Bentley's Abercrombie Sauce Bermudan Hot Grilling Sauce Bert's Superb Barbecue Sauce Big Boy Barbecue Sauce Big John's Sauce Black Bbq Sauce Black Coffee Barbecue Sauce Black Jack Bbq Sauce Bodacious Barbecue Sauce Bourbon Bbq Sauce Brisket Rub And Sauce Bruce Baker's Eastern North Carolina Sauce Bruce's Miss Peach, Mr. Bourbon Sauce Buckaroo Bar-B-Q Sauce Buffalo Chipotle Sauce Caribbean Bbq Sauce Carolina Mustard Sauce Carolina Red Sauce Cattle Ranch Barbeque Sauce Central Pork West Sauce Champagne Ginger Barbecue Sauce Charcoal Barbeque Sauce Charlotte Smoked Pork Sandwich Sauce Chef Paul's Brisket Marinade, Mop, And Dipping Sauce Chef's Barbeque Sauce Cherry-Orange Sauce Chicken Barbecue Sauce Chicken Barbecue Sauce - Dave's Chicken Barbecue Sauce - Jeff's Dad's Chili Pepper Honey Barbecue Sauce Chinese Barbecue Sauce - 1 Chinese Barbecue Sauce - 2 Chinese Barbecue Sauce - Char Sui Chutney Barbecue Glaze Circle F Bbq Mustard - Vinegar Bbq Sauce Circle J Barbecue Sauce Citrus Barbecue Sauce Citrus Sauce For Fish Classic Barbeque Sauce Classic Horseradish Sauce Coca-Cola Barbeque Sauce Coca-Q Sauce Coffee-Soy Glaze Coke Barbeque Sauce Comforting Barbecue Sauce Cowboy Barbeque Sauce Cowtown Bbq Sauce Cumberland Sauce Curry Barbeque Sauce Cybersauce - 2 Damn-Tasty, Sure-Simple Rib Sauce Dan Green's Sauce For Pork Danny Gaulden's Mustard Glaze Danny's Pork Spare Rib Rub & Finishing Sauce Dave Morrow's Pulled Pork Sauce Dave's Ribs David Boyd's Carolina Mustard Sauce Deacon Hubbard's Bbq Sauce Dean Smith's Barbecue Sauce Dean's Barbecue Sauce Dehydrator Barbecue Sauce Dennis Rodgers' Eastern North Carolina Bbq Sauce Devil Sauce Dipping Sauce For Barbecued Chicken Don Martin's Pork Red Sauce Don Martin's Yellow Sauce Doug's Kickoff Barbeque Sauce Down Home Barbecue Sauce Down-East Style Sauce Dr. Barbecue's Carolina Mustard Sauce Dreamland Barbeque Sauce - Tuscaloosa Dreamland Bbq Sauce Earl's No-Cook Sauce From Eastern North Carolina East Carolina Vinegar Sauce East Texas Sure Bbq Sauce Eastern North Carolina Bbq Sauce A La Smoke And Spice Eastern North Carolina Bbq Sauce A La Staten, Version 1 Eastern North Carolina Bbq Sauce A La Staten, Version 2 Eastern North Carolina Bbq Sauce A La Voltz Eastern North Carolina Bbq Sauce With Butter - 1 Eastern North Carolina Bbq Sauce With Butter - 2 Eastern North Carolina Bbq Sauce With Herbs Eastern North Carolina Bbq Sauce With Onions Eastern North Carolina Bbq Sauce With Sugar And Butter Eastern North Carolina Bbq Sauce, A La Egerton Eastern North Carolina Bbq Sauce, Thrill Of Grill Version Eastern North Carolina Sauce Eastern North Carolina Sauce And Rub Eastern North Carolina Style Sauce With Chili Powder Eastern North Carolina Style Sauce With Molasses Eastern North Carolina Style Sauce With Sugar - 1 Eastern North Carolina Style Sauce With Sugar - 2 Eastern North Carolina Style Sauce With Sugar - 3 Eastern North Carolina Style Sauce With Sugar And Chili Eastern North Carolina-Style Barbeque Sauce - Schlesinger Eastern Style North Carolina Sauce Eastern Vernon's Dad's Sauce - A Family Recipe From Nc Eastern Vernon's Dad's Sauce (A Real Family Recipe From Nc) Easy-Made Barbeque Sauce Enigma Sauce: From The Deep South Of Georgia Eric Lewis's Bbq Sauce Euel's Barbecue Sauce Famous Dave's Texas Pit Bbq Sauce Famous Dave's Texas Pit Brisket Fergy's Bbq Sauce (Tomato Based) Fergy's Hot Bbq Sauce Fergy's Mustard - Vinegar Barbecue Sauce Filet Mignon With Pasilla Chile Bbq Sauce Finger Licking Pickens' Sauce Florida Barbecue Sauce French Quarter Sauce Galliano Barbeque Sauce Georgia's Barbecue Sauce Golden Bbq Sauce Golden Mustard Barbecue Sauce Great Barbecue Sauce Greg's Barbecue Sauce Guava Bbq Sauce Hobbes' North Carolina Bbq Sauce Homemade Texas Bar-B-Que Sauce Honey Bbq Sauce Honey Citrus Glaze & Sauce Honey Spiced Bbq Sauce Horseradish Barbecue Sauce Hot Spicy Texas Bbq Sauce J&J's Outdoor Style Hickory Bbq Sauce J&R's Barbecued Chicken J. B. Bryant's Memphis Bbq Sauce J. P. Hayes's Chipotle Bbq Sauce Jack Daniel's Barbecue Sauce Jack Daniels Bbq Sauce Jack Daniel's Grill Glaze Jack Daniel's Rib Glaze Jack Daniel's Spectacular Sauce Jalapeno Jelly Glaze Jamaican Jerk Sauce - 1 Jamaican Jerk Sauce - 2 Jamaican Jerk Sauce - 3 Jerry's Barbeque Sauce Jezebel Sauce Jim Prather's Mj Sauce Joan Lowder's Q Sauce John Marsh's Talliwagger Southern Style Bbq Sauce John Willingham's Sweet Bar-B-Q Sauce Johnson Family Sauce Judy's Barbeque Sauce For A Crowd Justin's Barbecue Sauce K. C. Masterpiece Sauce K.c. Masterpiece Sauce Kansas City-Style Barbecue Sauce (Paul Kirk) Karl Moser's Bbq Sauce Karl's Sparerib Glaze Kinda Karolina Sauce Korean Style Barbecue Sauce Kurt's Jalapeno Barbecue Sauce Kurt's Jalapeno Bbq Sauce Larson's Guam Shish Kabob Sauce Lendzioszek Bbq Sauce Lexington #1 Dipping Sauce Lexington #1 Sauce Lexington Barbecue Dip Lexington Dipping Sauce #1 Interpreted Lexington Nc Bbq Sauce A La Smoke And Spice Lexington Nc Bbq Sauce A La Staten, Version 1 Lexington Nc Bbq Sauce A La Staten, Version 2 Lexington Nc Bbq Sauce A La Staten, Version 3 Lexington Nc Bbq Sauce A La Voltz Lexington Nc Bbq Sauce From Denver, North Carolina Lexington Nc Bbq Sauce Via Yadkin County, Nc Lexington-Style Barbeque Dip Lexington-Style Finishing Sauce Little Red-Haired Girl Bbq Sauce Luther's Barbecued Ribs Mad Dog's Bbq Sauce Mango Scotch Bonnet Bbq Sauce Maple Bbq Sauce Margarita Glaze For Poultry Marian's Dip For Spare Ribs Marinade And Basting Sauce For Brisket Of Beef Marinade And Basting Sauce For Lamb Marius Johnston's Vinegar Sauce Mark's Barbecue Sauce Martha's Bbq Sauce Master Recipe For Pulled Pork Part 1 Memphis Hogaholics Award-Winning Ribs Wet Finishing Sauce Memphis Magic Barbecue Sauce Memphis Magic Bbq Sauce Memphis Sauce Memphis Style Sauce Michael's Cantonese Pork Bbq Spareribs Mid-South Carolina Mustard Sauce Mike's Honey-Chipotle Sauce Mike's Kansas City Style Sauce Missouri Barbeque Sauce Mock-Bufalo Chipotle Sauce Molasses Orange Barbecue Sauce Mom's Best Bbq Sauce Mustard Barbecue Sauce Mustard Glazed Pork Ribs Mustard Vinegar Based Bbq Sauce Mustard Vinegar Based Mop/Dipping Sauce Mustard Vinegar Based Sauce Mustard-Based Central South Carolina Bbq Sauce My Barbeque Sauce N. C. Piedmont Style Carolina Red Nc Pork With Sauce Nc -Style Bbq Sauce New Mexico Style Barbecue Sauce Nick's Rib Sauce Clone V Nick's Starburst Rib Sauce Norine's Barbecue Sauce North Carolina Eastern Rub & Sauce North Carolina Eastern Rub And Sauce North Carolina Eastern Style Sauce North Carolina Eastern Style With Butter North Carolina Eastern Style With Chili North Carolina Eastern Style With Molasses North Carolina Eastern Style With Sugar - 1 North Carolina Eastern Style With Sugar - 2 North Carolina Eastern Style With Sugar - 3 North Carolina Eastern Style With Sugar And Chili North Carolina Thin Red Sauce North Carolina-Style Barbecue Sauce Old-Fashioned Barbeque Sauce Orange Barbecue Sauce - Charlie's Orange Barbecue Sauce - Steven's Orange Bbq Sauce Orange Currant Glaze Oriental Barbecue Sauce Original Barbecue Sauce 1948 Original Cybersauce Outrageous Ham Steak Sauce (Bbq) Palmieri Bbq Sauce Pantry Shelf Barbecue Sauce Paul Kirk's Basic Kansas City Barbecue Seasoning Or All-Purp Paul Kirk's Texas-Style Brisket Bbq Sauce Paul Prudhomme's Bbq Sauce Peach Barbecue Sauce Peaches 'n Cream Bbq Sauce Phoenix Brand Chamionship Bbq Sauce2 Phoenix Grand Championship Barbecue Sauce Pickling Spice Mix For Homemade Bbq Sauce Piedmont North Carolina Style Bbq Sauce I Piedmont North Carolina Style Bbq Sauce Ii Piedmont North Carolina Style Bbq Sauce Iii Piedmont North Carolina Style Bbq Sauce Iv Piedmont North Carolina Style Bbq Sauce Ix Piedmont North Carolina Style Bbq Sauce V Piedmont North Carolina Style Bbq Sauce Vi Piedmont North Carolina Style Bbq Sauce Vii Piedmont North Carolina Style Bbq Sauce Viii Piedmont North Carolina Style Bbq Sauce X Piedmont North Carolina Style Bbq Sauce Xi Piedmont North Carolina Style Bbq Sauce Xii Piedmont North Carolina Style Bbq Sauce Xiii Piedmont North Carolina Style Bbq Sauce Xiv Piedmont North Carolina Style Bbq Sauce Xv Piedmont North Carolina Style Bbq Sauce Xvi Piedmont North Carolina Style Bbq Sauce Xvii Piedmont North Carolina Style Bbq Sauce Xviii Pigpen's Secret Sauce Pigpen's Secret Sauce* Pineapple Ginger Sauce Pineapple Willie's Jack Daniel's Barbecue Sauce Pineapple Willie's Jack Daniel's Bbq Sauce Pit Barbeque Sauce Plantation Hot Sauce #2 Polynesian Teriyaki Sauce Pork Butt Kicking Sauce Pork Red Sauce Pork Rib Peach Glaze President Lyndon B Johnson Barbecue Sauce Pride Of The Deer Camp Bbq Sauce Que Queen's Royal Jelly Quick Little Rib Sauce Ranch Barbeque Sauce Randy's Secret Sauce Rattlesnake Club Barbeque Sauce Ray Edward's North Carolina Piedmont Sauce Really Simple Barbeque Sauce Really, Really Smell Good Sweet Mustard Sauce Red Chinese Rib Bbq Sauce Red Hot Barbecue Sauce Red Plum Rib Glaze Red's Basting Sauce Reed Hearon's Barbeque Sauce Remus's Kansas City Classic Sauce Rib Bbq Sauce Rick's Rib Sauce Robert A. Slayden's Bbq Sauce Robert's Barbecue Sauce Rock's Doctored-Up Cattleman's Barbecue Sauce Rock's Rib Finishing Sauce Rodney's Pickle Juice Bbq Sauce Rod's Rib Glaze Routh Street Restaurant Barbecue Sauce Routh Street Restaurant B-B-Q Sauce Ryland Motley's Eastern North Carolina Bbq Sauce Sharky's Mustard Sauce Sheila's Backyard Barbecue Sauce Shindig Bbq Sauce Silver Pig Style Hot Table Sauce Six Pepper Bbq Sauce Smoke Shack Southern Style Sloppin' Sauce For Pulled Pork Smoke Signals Barbeque Sauce Smoked Pheasant - 1 Smoked Sauce Smoked Short Ribs Sonny Bryan's Barbecue Sauce Sourghum Barbeque Sauce South Carolina Barbecue Sauce South Carolina Mustard Barbecue Sauce South Carolina Mustard Dipping And Finishing Sauce South Carolina Mustard Sauce South Carolina Style Barbecue Sauce South Central Carolina Baste/Bbq Sauce South Central Carolina Gold South Central Carolina Gold Ii South Central Carolina Gold Iii South Central Carolina Gold Iv South Central Carolina Gold V South Central Carolina Gold With Margarine Southern Style Barbecued Rib Sauce Southern Style Grilling Sauce Spareribs With Mustard Sauce Spicy Barbeque Sauce Spicy Basting Sauce Spicy Hot Bbq Sauce Spicy Texas Barbeque Sauce Stephane's Barbecue Sauce Steve's All Purpose Barbecue Sauce And Marinade Super Smoking Sauce Sweet And Sour Eastern North Carolina Bbq Sauce - 1 Sweet And Sour Eastern North Carolina Bbq Sauce - 2 Sweet And Sour Polynesian Sauce Sweet And Spicy Barbecue Sauce Sweet Mustard Sauce Swiss Chalet Barbecue Sauce - Copycat Sylvia's World-Famous Barbeque Sauce T.g.i. Friday's Jack Daniels Grill Glaze T.g.i. Friday's Jack Daniel's Grill Glaze Tangy Honey Sauce Tangy Sweet Bbq Sauce Tarragon-Cider Basting Sauce Tennessee Barbeque Sauce Texas Barbecue Sauce Texas Bbq Sauce Texas Style Bbq Sauce Texas Table Sauce Texas True Barbecue Sauce The Baron's Sweet & Spicy Barbeque Sauce Tommy Bowen's Pulled Pork Barbecue Sauce Tony Roma's Carolina Honey Barbecue Sauce Tony Roma's Original Baby Back Barbecue Sauce Tony Roma's Red Hot Barbecue Sauce Top Secret Recipes -- Tony Roma's Blue Ridge Smoky Sauce Triple L Bar-B-Que Sauce Tropical Barbeque Sauce Truman Family Sauce Uncle Ho's Most Decidedly Eastern Finishing Sauce Uncle Shels Badlands Bushwaker Sauce Unique Peach Barbecue Sauce Vaunted Vinegar Sauce (For Pulled Pork) Vernon's Dad's Eastern Nc Sauce Vinegar Based Bbq Sauce Walter Jetton's Barbeque Sauce Warren's Barbeque Sauce Wauhatchie Stump Jumper's Yellow Carolina Sauce Weber Tangy Barbeque Sauce West Nc Bbq Sauce West Nc Bbq Sauce - Edna's West Nc Bbq Sauce! Davidson County Version! Western Kentucky Pork Bbq Sauce Western Kentucky-Style Barbecue Sauce Western Kentucky-Style Sauce Western North Carolina Style Bbq Sauce I Western North Carolina Style Bbq Sauce Ii Western North Carolina Style Bbq Sauce Iii Western North Carolina Style Bbq Sauce Iv Western North Carolina Style Bbq Sauce V Western North Carolina Style Bbq Sauce Vi Western North Carolina-Style Sauce Western South Carolina-Style Barbecue Sauce Whiskey-Flavored Bbq Sauce White Barbecue Sauce White Trash Bbq Sauce Wine Glazed Ham Steaks Yellow Sauce For Pulled Pork Yellow Sauce For Sausage Or Brisket Yucatan Bbq Sauce ----------------------------------------------------------- * Exported from MasterCook Buster * "Finger Lickin" Pickens' Sauce Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 up ketchup 2 each A-1 steak sauce 1 each whole celery seed 1 each Tabasco sauce 2 ab soy sauce 23 up dark brown sugar 2 lemons -- juiced 4 ab horseradish 12 each garlic powder 12 each sage 1 each salt 1 up beer 2 ma onions -- finely chopped Combine all ingredients in a saucepan. Bring mixture to boil. Simmer sauce over medium-low heat, uncovered, for 5 minutes, stirring constantly. Posted to the BBQ List by Carey Starzinger on Jul 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * "Pride Of The Deer Camp" Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts water 1 1/2 cups brown sugar 1 1/2 cups Worcestershire 1 1/2 cups yellow mustard 1 quart catsup 1/2 cup black pepper 1/2 cup red pepper 3 quarts red wine vinegar 1 quart white wine 1 1/2 cups salt NOTES: The larger recipe makes about 2 gallons, the smaller recipe makes about a quart. It doesn't need refrigeration. Simply mix all ingredients well in a large pot and simmer for 30 minutes. Let cool and bottle. The pepper gets rid of the gamy flavor. The kids fight over venison marinated in this stuff. Posted to the BBQ List by Bill Mathews on Sep 24, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * 1948 Original Barbecue Sauce Recipe By : Serving Size : 12 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 2 centiliters 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. Posted to the BBQ List by Rock McNelly on Aug 26, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * A Nice Grilling Sauce Recipe By : Serving Size : 0 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups ketchup 3/4 cup powdered sugar 1 tablespoon Worcestershire sauce 1/4 teaspoon Tabasco sauce " Add more to taste " 6 tablespoons molasses 1/4 teaspoon garlic salt -- up to 1/2 1/2 teaspoon liquid barbecue smoke -- up to 1 Mix all in a sauce pan and bring to a boil ,,Then keep warm on low heat Great over RIBS, CHICKEN, BEEF or PORK Recipe by David Amos on Mar 13, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * A Traditional American Basic Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons vegetable oil 1 onion -- chopped 2 centiliters 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. Posted to the BBQ List on July 12, 1998 Jeff Lipsitt Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ackerman's Simple Rib Glaze Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart apple cider -- (unfiltered) I tried the following, simple glaze on some baby back pork ribs today. The intense apple flavor really goes well with pork. 1. Boil down the cider until you have a light syrup (about 1 / 2 cup). Don't overdo it or you'll get a hard candy which tastes great, but will permanently bond to your teeth. Don't ask how I found this out. 2. Keep syrup warm until ribs are done. 3. Brush onto ribs. Posted to the BBQ List in Nov. 1998 by Bill Ackerman Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Apple Bbq Sauce Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup catsup 1/4 cup apple juice/cider 1/4 cup apple cider vinegar 1/4 cup soy sauce 3/4 teaspoon garlic powder 3/4 teaspoon white pepper 1/3 cup grated -- peeled apple 1/4 cup grated onion 2 teaspoons grated green pepper Bring to a boil. Reduce heat and simmer 15 minutes. Rub meat with: 1 Tbsp. pepper, 1 Tbsp. paprika, 2 tsp. chili powder, 1/2 teas. celery salt, 1/2 tsp. ground red pepper and 1/4 tsp. dry mustard before cooking. Baste with 1/2 cup apple juice while cooking. Add sauce last 15 minutes. Posted to the BBQ List by Carey Starzinger on Jul 16, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Apple Butter Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces tomato sauce 1/2 cup apple butter 1 tablespoon Worcestershire sauce In a small saucepan, combine all ingredients. Bring just to a boil. Brush sauce on burgers during last ten minutes of cooking. Heat remaining sauce just until bubbly and serve on the side. Makes 1 1/2 - 2 cups, enough for 1-2 lbs. of meat. Posted to the BBQ List by Carey Starzinger on Jul 19, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Argentina Bbq Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **YOU NEED TO PUT TOGETHER** 7 centiliters 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 vineager 1/2 cup olive oil salt to taste black pepper to taste you need to mix the ingredients in the above order and then (when it cools) to put in a closed jar ( an empty mayonnaise pot is perfect for that) and store in the refrigerator for at least 12 hrs. Is 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 (the flavor became lighter) Enjoy and thank you for the opportunity. Excuse the poor english. MC Formatted by Kurt Lucas Submitted to the AZstarnet BBQ Mailing List by JLipsitt@aol.com on Aug 30, 1998, converted by MC_Buster. NOTES : This is a very traditional recipe from Argentina for BBQ Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Argentina For Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 centiliters garlic -- chopped very fine 1/2 cup parsley -- chopped 1/2 cup oregano 1/4 cup red dried pepper -- (pizza topping typ 1 cup boiling water 1/2 cup white vinegar 1/2 cup olive oil salt to taste black pepper to taste You need to mix the ingredients in the above order [and heat it to almost boiling.] Then when it cools put it in a closed jar (an empty mayonnaise jar is perfect) and store in the refrigerator for at least 12 hours. Is 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 it on red meat or on chicken before cooking (where the flavor is stronger) or you can put the sauce on the meat after cooking (the flavor is lighter). This is a very traditional recipe from Argentina for BBQ. Source: Pablo Manoppella Brazil Posted to the BBQ list on July 12, 1998 JLipsitt@aol.com The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Argentina-Style Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 centiliters garlic -- chopped very fine 1/2 cup parsley -- chopped 1/2 cup oregano 1/4 cup red dried pepper -- (pizza topping typ 1 cup boiling water 1/2 cup white vinegar 1/2 cup olive oil salt to taste black pepper to taste You need to mix the ingredients in the above order [and heat it to almost boiling.] Then when it cools put it in a closed jar (an empty mayonnaise jar is perfect) and store in the refrigerator for at least 12 hours. Is 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 it on red meat or on chicken before cooking (where the flavor is stronger) or you can put the sauce on the meat after cooking (the flavor is lighter). This is a very traditional recipe from Argentina for BBQ. Source: Pablo Manoppella Brazil Posted to the BBQ List on July 12, 1998 Jeff Lipsitt Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Arkansas Bbq Sauce (Small Batch) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 3 ounces brown sugar 3 ounces Worcestershire sauce 3 ounces yellow mustard 1/4 cup catsup 1/8 cup black pepper 1/8 cup red pepper flakes 3/4 quart red wine vinegar 1/4 quart white wine 3 ounces salt Bring to boil and then simmer for about 1/2 hour. Do not cook or store in aluminum, store in glass. Posted to the BBQ List by Carey Starzinger on Apr 08, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Asian Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces hoisin sauce 2 1/2 ounces ketchup 1 1/2 ounces sherry 5 ounces water 1 tablespoon chopped garlic 1 tablespoon chopped ginger 4 ounces soy sauce Boil water and add sugar to dissolve. Let cool. Mix remaining ingredients. Great for chicken, ribs, even salmon. Also works as a marinade. Posted to the BBQ List in Nov. 1998 by BBQ Honchos Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Atomic Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 2 cups orange juice 4 cups catsup 1/2 cup fresh lime juice 1/2 cup cider vinegar 1/4 cup brown sugar 1 tablespoon salt 1 tablespoon black pepper 2 tablespoons dry mustard 2 tablespoons crushed red pepper 2 teaspoons garlic powder 1 teaspoon chili powder 2 tablespoons Tabasco 2 tablespoons tamarind paste 2 tablespoons honey 2 1/2 st butter Add the onion and 1/2 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. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bad Attitude Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 canned chipotles in adobo sauce 2 tablespoons peanut oil 1 medium onion -- finely chopped 4 centiliters garlic -- minced 28 ounces ketchup 1 tablespoon chile powder 1/2 tablespoon cumin 1/3 cup malt vinegar 1/4 cup Worcestershire sauce 1/4 cup yellow mustard 6 ounces Oktoberfest or Bock Beer Finely chop chilies. Heat the oil and cook onion and garlic until soft. Add the remaining ingredients. Bring to a gentle boil stirring constantly. Then turn down and let simmer until thick. NOTES : Chipotles can be ordered from "Mo' Hotta, Mo' Betta" http://www.paccon.com/mohotta/motop.htm) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups onions -- chopped 1/4 cup honey 1 tablespoon garlic -- chopped 2 tablespoons lemon juice 1 cup sweet pepper -- chopped 1 tablespoon salt 1/2 cup parsley -- dried 3 tablespoons lea & perrins 1 cup dry white wine 1/2 teaspoon mint -- dried 3 tablespoons vinegar 1 tablespoon liquid smoke 2 cups ketchup 1/2 tablespoon Louisiana hot sauce Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours. From Justin Wilson's "Outside Cooking with Inside Help" Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecue Sauce - Lucille's Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small lemon soda 2 tablespoons Worcestershire Sauce 1 bo catsup 2 tablespoons sugar 1 tablespoon butter 1 tablespoon vinegar 1 teaspoon salt crushed red pepper to taste 1 teaspoon minced garlic Bring to a boil and simmer until thick, about 30 to 45 minutes. Keeps well in the refrigerator. From "What's Cookin In Sheffield" compiled by Women's Missionary Society of Wesleyan Methodist Church, Sheffield, Illinois dated 1956. I add a little black pepper for balance, not a bad basic sauce. Recipe by mike moberley on Mar 22, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecue Sauce - Mr. Anderson's' Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 pods garlic 1 large onion -- chopped 1/4 cup Worcestershire sauce 2 tablespoons mustard 2 tablespoons horseradish 1 teaspoon sugar 3 drops vinegar 1 teaspoon Liquid Smoke 1 ga catsup 1 bo hot barbeque sauce 1 bo water Mix together. Cook 3 hours. Stir often. Store in refrigerator. Makes a gob. [Editor's Note: With or without the liquid smoke, this looks like a winner] Posted to BBQ List by Rock McNelly on Feb 8, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecue Sauce - Oriental Recipe By : Serving Size : 16 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup ketchup 1/2 cup corn syrup 1/4 cup soy sauce 2 each garlic -- cloves 1/2 teaspoon anise seed 1/2 teaspoon cinnamon -- ground 1/4 teaspoon pepper 1/8 teaspoon cloves -- ground Mix thoroughly and allow flavors to blend for at least one hour. Posted to the BBQ List in Nov. 1998 by Bill Wight Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecue Sauce - Paul Prudhomme's Recipe By : Serving Size : 5 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SEASONING MIX*** 1 1/2 teaspoons black pepper 1 teaspoon onion powder 1/2 teaspoon white pepper 1 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon ground cayenne pepper ***MAIN INGREDIENTS*** 1/2 pound bacon -- minced 2 cups pork beef or chicken stock 1 cup honey 5 tablespoons orange juice -- (1/2 orange) 2 tablespoons lemon juice -- (1/4 lemon) 2 tablespoons minced garlic 4 tablespoons unsalted butter 1 1/2 cups chopped onions 1 1/2 cups bottled chili sauce 3/4 cup dry roasted pecans -- chopped rind and pulp from 1/2 orange rind and pulp from 1/4 lemon 1 teaspoon Tabasco sauce Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tabasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. Source: Paul Prudhomme's "Louisiana Kitchen" Posted to BBQ List by ncorley@usa.net (Norm Corley) on Jan 08, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecue Sauce Au Justin Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups onion -- chopped 1/2 cup wine vinegar 1/2 cup bell pepper -- chopped 4 teaspoons salt 1/2 cup olive oil 1/4 cup Louisiana hot sauce 2 tablespoons garlic -- chopped 1 1/2 cups dry red wine 2 cups ketchup 1/2 teaspoon celery seed 2 tablespoons parsley -- dried 1 cup steak sauce 2 tablespoons lemon juice Saute onions and bell pepper in olive oil. Add garlic, wine and the rest of the ingredients. Bring to a boil. Cover, then cook over a low fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING SAUCE. This is guarantee to warm the belly. From Justin Wilson's "Outdoor Cooking With Inside Help" Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecue Sauce For Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons vegetable oil 1 medium onion -- chopped 1 small green pepper -- chopped, 1/4-1/3 c. 2 tablespoons brown sugar 3/4 cup catsup 2 tablespoons prepared mustard 2 tablespoons Worcestershire sauce 1 teaspoon salt I just have to thank everyone on this list, even the newbies, for the instructions, insights. inspiration, & humor so selflessly shared here. I'm just finishing dessert, after waiting 5 hours for more room, from another wonderful meal from the smoker. Served with Big Wheel's cornbread (wonderful!) and homemade applesauce. I brined about 10 pounds of chicken quarters & pieces overnight, smoked them over maple until about done, and then coated the chicken with the old family recipe (doubled) of BBQ sauce for chicken, and then gave it about 30 minutes more of smoke. I've used this sauce on the grill many times, to good effect, but it's so much better on brined chicken! I hope you all enjoy it as much as I do! Combine all ingredients in medium saucepan, and cook for 15 minutes. Baste on chicken during last 10-15 minutes of grilling. Otherwise, you can chill the sauce, and then use it as a marinade as well. This will make enough sauce for 4 or 5 chicken quarters. Posted to the BBQ List in Nov. 1998 by Paul C. Gustafson AKA Chef Paul Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecue Sauce For Hot Dogs Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 3/4 ounces junior peach cobbler -- 1 jar 1/3 cup catsup 1/3 cup vinegar 1/3 cup brown sugar -- packed 1 each clove garlic -- minced 1 tablespoon Worcestershire Sauce 1/2 teaspoon ginger -- ground 1/4 teaspoon mace -- ground 1 teaspoon onion salt NOTE: If the baby food is not available, you could use the same amount of finely chopped peaches, if canned, well drained before chopping. Combine all the ingredients thoroughly. Core the hot dogs diagonally on three sides. Barbecue basting with the sauce about three times while they are cooking. You can also use this on pork or chicken or the heated sauce in a chafing dish with sliced hot dogs. Makes about 1 1/2 cups of sauce, (enough for 2 lbs. of hot dogs). Posted to the BBQ List by Carey Starzinger on Apr 15, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecue Sauce With Beer Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- 1 stick 1 onion -- finely chopped 1 garlic clove -- finely chopped 3 tablespoons vinegar 1 cup chili sauce -- Heinz 1 cup water 2 tablespoons brown sugar 2 tablespoons Worcestershire Sauce 1/2 tablespoon mustard 1/2 lemon -- juice 1 can beer -- cooks choice pepper In a large saucepan, saut‚ onion and garlic in butter. When the onions are transparent add the remainder of ingredients. Bring to a boil. Simmer until your grill is ready, about 10 to 15 minutes or until you can't stand the wonderful smell of the sauce any longer. Now let me tell you, this is what I call barbecue sauce. Posted to the BBQ List by Carey Starzinger on May 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecue Sauce With Mustard Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/4 teaspoon ground oregano 1/2 teaspoon ground thyme 1 teaspoon salt 1/2 teaspoon pepper 1/8 teaspoon cayenne pepper 1/2 teaspoon cornstarch 1/2 cup vinegar 1 cup molasses 1 cup ketchup 1 cup prepared mustard 2 tablespoons oil Combine first seven ingredients in a small saucepan. Stir in enough vinegar to make a paste. Combine molasses, ketchup, mustard, oil and remaining vinegar; add to herb paste. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Remove from heat; cool completely. Pour into a glass jar; cover tightly. Store refrigerated for up to 3 months. Baste over chicken, turkey, ham or hot dogs. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecue Sauce, Norine Juenger, Lenzburg Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. NOTES : 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. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecued Ribs With Peanut-Chipotle Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups soy sauce 1 cup water 4 tablespoons chopped ginger 3 centiliters garlic coarsely chopped 2 ra pork ribs Combine the soy sauce, water, ginger and garlic in a medium saucepan and bring to a boil. Turn off heat and let cool. Place ribs in a large roasting dish. Cover with the marinade and let marinate in refrigerator for 24 hours. Remove ribs from marinade. Grill the ribs turning and brushing with the sauce until cooked through. [Bill's comment: I think these ribs would be better if smoked after marinating. Also remove the membrane from the bone side of the ribs before marinating.] Posted to the BBQ List by Bill Wight on Aug 30, 1998. NOTES : Use Peanut-Chipotle Sauce for dipping sauce on these ribs. Serve with a Tomatillo-Corn relish. Both recipes are in this recipe archive. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbeque Dipping Sauce Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tomato sauce 2 tablespoons brown sugar 1 tablespoon vinegar 1 tablespoon Worcestershire sauce 1 teaspoon prepared mustard 1 teaspoon onion powder 1/2 teaspoon garlic powder 1 tablespoon hot pepper sauce Cook to blend and to get correct consistency. Posted to the BBQ List by Carey Starzinger on Apr 03, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbeque Sauce - French Recipe By : Serving Size : 16 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup corn syrup 1/3 cup white wine 1/4 cup corn oil 1/4 cup Dijon mustard 2 tablespoons parsley 1 centiliter garlic 1 teaspoon salt 1/8 teaspoon pepper 1/3 cup onion or shallots -- diced Saut‚ Onions or shallots in a little corn oil until cooked but not browned. Add remaining ingredients. Simmer for 10 minutes. Cool and serve or serve hot. Posted to the BBQ List by Carey Starzinger on Apr 25, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbeque Sauce - Indonesian Recipe By : Serving Size : 16 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup corn syrup -- (dark) 1/4 cup creamy peanut butter 1/4 cup soy sauce 1/4 cup cider vinegar 1/4 cup sliced green onions 1 centiliter garlic 1 teaspoon ginger 1/2 teaspoon crushed dried red pepper Mix thoroughly and allow flavors to blend for at least one hour. Posted to the BBQ List by Carey Starzinger on Apr 25, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbeque Sauce - Mexican Recipe By : Serving Size : 16 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup dark Karo syrup 1/3 cup strong coffee 1/4 cup ketchup 1/4 cup cider vinegar 1/4 cup Worcestershire sauce 6 teaspoons chili powder 1 tablespoon corn oil 2 teaspoons dry mustard 1/2 teaspoon salt 1/2 teaspoon hot pepper sauce Mix well and allow flavors to blend for one hour or more Posted to the BBQ List by Carey Starzinger on Apr 25, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbeque Sauce - Oriental Recipe By : Serving Size : 16 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup ketchup 1/2 cup corn syrup 1/4 cup soy sauce 2 each garlic -- cloves 1/2 teaspoon anise seed 1/2 teaspoon cinnamon -- ground 1/4 teaspoon pepper 1/8 teaspoon cloves -- ground Mix thoroughly and allow flavors to blend for at least one hour. Posted to the BBQ List by Carey Starzinger on Apr 25, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbeque Sauce Ala Jetton Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tomato ketchup 1/2 cup cider vinegar 1 teaspoon sugar 1 teaspoon chili powder 1/8 teaspoon salt 1 1/2 cups water 3 each stalks celery -- chopped 3 each bay leaves 1 each clove garlic 2 tablespoons onion -- chopped 4 tablespoons butter 4 tablespoons Worcestershire sauce 1 teaspoon paprika 1 dash black pepper Combine all ingredients and bring to a boil. Simmer about 15 minutes. Remove from heat and strain. This is a table sauce to be served with beef, chicken or pork. Do not cook things in it. Makes about 2 1/2 cups sauce. Source: Walter Jetton's LBJ Barbeque Cook Book, Simon & Schuster Posted to the BBQ List by Carey Starzinger on Sep 04, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bar-X Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound sliced bacon 1 each medium onion 2 cans condensed tomato soup 2/3 cup catsup 1/2 cup Worcestershire sauce 1/2 cup water 1 tablespoon vinegar 1 tablespoon sugar 1/2 teaspoon salt Put bacon and onion through food chopper, using medium blade. Add remaining ingredients and slowly bring to boiling. Simmer 2 hours. Makes 3 cups. Source: BH & G Barbecue Book, 1965 Posted to the BBQ List by Carey Starzinger on Oct 28, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Basic All-American Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large onions -- chopped 3 tablespoons vegetable oil -- for saut‚ing 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, saut‚ 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. Posted to the BBQ List by Jeff Lipsitt Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Basic Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons vegetable oil 1 onion -- chopped 2 centiliters 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 Posted to the BBQ List by Jeff Lipsitt on Aug 30, 1998. NOTES : A traditional American sauce that 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 at the table. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Basic Western North Carolina Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 st butter 1 large onion -- chopped 6 centiliters garlic -- minced 1 cup white wine vinegar 1 teaspoon cinnamon 2 whole cloves 1 tablespoon dry mustard 1 teaspoon chili powder 1/2 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. Posted to the BBQ List by Jeff Lipsitt on Apr 23, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups tomato ketchup 2 cups Worcestershire sauce 1 small onion -- minced 1 tablespoon minced garlic Drizzle of apple cider vinegar four lemons -- Juice of Salt and black pepper In a saucepan, whisk all the ingredients together. Season the sauce with salt and black pepper. Place the pan over medium heat, bring the mixture up to a simmer and cook for 3 to 4 minutes. Remove from the heat and cool completely. Sauce will keep for 2 weeks, covered and refrigerated. Yield: 8 cups MC Formatted by Kurt Lucas Posted to the AZstarnet BBQ Mailing List by gttracy@perigee.net (George Tracy) on Apr 25, 1998, converted by MC_Buster. NOTES : Copyright, 1997, TV FOOD NETWORK, G.P. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bbq Sauce - Emeril's Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups tomato ketchup 2 cups Worcestershire sauce 1 small onion -- minced 1 tablespoon minced garlic drizzle of apple cider vinegar four lemons -- Juice of Salt and black pepper In a saucepan, whisk all the ingredients together. Season the sauce with salt and black pepper. Place the pan over medium heat, bring the mixture up to a simmer and cook for 3 to 4 minutes. Remove from the heat and cool completely. Sauce will keep for 2 weeks, covered and refrigerated. Yield: 8 cups Posted to the BBQ List by gttracy@perigee.net (George Tracy) on Apr 25, 1998. NOTES : Copyright, 1997, TV FOOD NETWORK, G.P. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bbq Sauce - Texas Style Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vinegar 1 tablespoon Worcestershire sauce 1 each large onion -- diced 2 each cloves garlic -- pressed or diced fine 1 each juice of one lemon 1 each grated peel of one lemon 1/2 cup catsup 1/2 teaspoon bottled hot pepper sauce 1 tablespoon salt 1/2 teaspoon chili powder 1 dash sage Combine ingredients; stir and simmer for 15 minutes. Serve with broiled chicken or ribs. Source: BH & G Barbecue Book, 1965 Posted to the BBQ List by Carey Starzinger on Oct 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bbq'd Baby Back Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRY RUB*** 4 teaspoons paprika 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons ground black pepper ***cayenne sauce*** 6 tablespoons salt tablespoons black pepper teaspoons chili powder cups ketchup cups white vinegar cups water large yellow onion -- diced 1/2 cup sorghum molasses DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle rub liberally over and into the surface. RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory, mesquite is also very good. Some people prefer to do back ribs using some of the wood of the fruit trees, apple, pear, etc. BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan. Bring to a gentle simmer. Allow to cool for at least one hour to allow the flavors to blend. Posted to the BBQ List by Carey Starzinger on Mar 29, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bear's Bastardized Western Nc Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup ketchup 1/2 cup Texas Pete Hot Sauce 3 cups apple cider vinegar 3 tablespoons salt 4 tablespoons freshly ground black pepper 1/2 cup dark brown sugar Dump into a blender and blend the piss outa it. It's good to let it sit overnight, allows the flavors to meld. It will settle out while it sits around (during dinner), so stir often. Playing with the amounts of anything completely change the taste, so experiment!! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Rib Finishing Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- saut‚ed onion 1 la peeled tomatoes white vinegar cider vinegar Louisiana dark molasses orange juice lime juice lemon juice dark brown mustard 2 dashes Tabasco sauce beef rib rub After simmering the whole thing for a few (2 to 4) hours, it is run through a puree sieve and served up warm. Man is that a good sauce, especially if you make enough of it to age in the refrigerator for a few weeks. (Don't ask me for the quantities because that varies every time I make it! Just keep adding until its right.) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Belly's 'kick Ass' Barbecue Sauce -- Texas Style Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart v8 juice 1 quart beef stock -- (de-greased) 1/2 cup yellow mustard 1/2 cup apple cider 1 cup dark molasses 1/3 cup black pepper 1/3 cup Hungarian sweet paprika -- fresh 1/4 cup Worcestershire sauce 1 big yellow onion minced 1 cup hatch NM chilies or any mild chilie roasted and peeled -- minced 1/2 cup pressed garlic Mix together V8 juice and beef stock. Then add mustard, cider, molasses, black pepper and paprika as you stir the sauce. Put mixture on stove to simmer. After 1/2 hour, add Worcestershire sauce, minced yellow onion, chilies, and garlic. Let the sauce simmer for about 2 hours in your smoker to pick up the good smoke taste. Stir and taste often as it simmers. After about three hours total simmering time, taste and add some salt if needed. If you want it hotter, add some Louisiana Hot Sauce. You can put it in a blender to smooth it out. Let the sauce cool and put it in a gallon jug and let age at least a week in the refrigerator before using. Serve on the side with brisket, ribs, chicken or over steak. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Belly's Paluxy River Sweet Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 Bourbon plus one good drink fo -- cook 3/4 cup catsup 2 tablespoons fresh minced garlic 2 yellow onions minced 1/4 cup dark brown sugar 2 tablespoons Worcestershire sauce A good all round Sauce, But please serve it on the side. Mix all ingredients together and let cook on low heat for about 1/2 hour to 1 hour. Taste and add red pepper, black pepper and salt to your taste. Let set overnight and reheat before serving. Source: Belly Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Belly's Texas-Style Finishing Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces Worcestershire sauce 2 cups Dr Pepper 1 dash Tabasco sauce 1/4 cup brown sugar 2/3 cup good salad oil salt to taste 3 teaspoons garlic power 6 ounces can tomato paste 1/2 cup lemon juice Mix all ingredients together in a saucepan and bring to a low boil. Remove from heat and let the sauce sit all the time you're cooking the meat. Adjust the sauce to your own taste-- heat and salt. Posted to the BBQ List by Belly Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bentley's Abercrombie Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup apple cider vinegar 1 1/2 cups ketchup 3/4 cup water 3 tablespoons dark brown sugar 2 tablespoons Worcestershire sauce 1/2 teaspoon black pepper 1/4 teaspoon salt cayenne pepper -- to taste In a medium saucepan, combine the vinegar, ketchup, water, brown sugar, Worcestershire sauce, black pepper, salt, and cayenne pepper. Simmer on low heat for 10-20 minutes. Cool and store in the refrigerator. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bermudan Hot Grilling Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 teaspoons brown sugar 4 tablespoons pineapple juice 4 tablespoons dark rum 4 tablespoons Tabasco or Bermudan hot sauce -- (like Outerbridges), -- up to 5 tbsp one orange -- Juice of 1/8 teaspoon allspice Mix all ingredients well, and use as a marinade, basting sauce, or dipping sauce. Posted by: Ray Sirmons Posted to the BBQ List by Carey Starzinger on Sep 20, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bert's Superb Barbecue Sauce Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup cider vinegar 1/2 cup water 2 tablespoons sugar 1 tablespoon prepared mustard 1/4 cup butter or margarine 1 thick lemon slice 1 onion -- sliced 1/2 teaspoon pepper 1 1/2 tablespoons salt 1/4 teaspoon cayenne pepper 3/4 cup Heinz catsup 2 tablespoons Worcestershire sauce In a saucepan, mix vinegar, water, sugar, mustard, butter, lemon, onion, and seasonings. Simmer, uncovered, 20 minutes. Add Worcestershire sauce and catsup, bring back to a boil and its done. (Good Housekeeping CB, 1955) NOTE: I do not use cayenne or salt and always double this recipe. Into the double recipe, I add about 1/4 to 1/3 cup brown sugar. This gives the sauce more of a sweet and sour taste. It is just excellent on Baby Back Ribs, which I simmer in water with a little vinegar, garlic and just a pinch of salt for about 30 minutes before barbecuing. Through trial and error, I have found that Heinz ketchup is thicker and makes a "clingier" sauce. Posted to the BBQ List by Carey Starzinger on Apr 29, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Big Boy Barbecue Sauce Recipe By : Serving Size : 48 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 28 ounces ketchup 12 ounces chili sauce 1/3 cup prepared mustard 1 tablespoon dry mustard 1 1/2 cups brown sugar -- firmly packed 2 tablespoons freshly ground black pepper -- coarsely ground 1 1/2 cups wine vinegar 1 cup fresh lemon juice 1/2 cup bottled Steak Sauce -- Thick 1 dash Tabasco Sauce -- To Taste 1/4 cup Worcestershire Sauce 1 tablespoon soy sauce 2 tablespoons salad oil 12 ounces beer minced garlic -- If Desired Combine all ingredients except the garlic and mix well. Pour into pint jars to store. The sauce may be stored for several weeks in the refrigerator. For longer storage, freeze in freezer. About an hour before using the sauce, add the garlic if desired. Makes 6 pints. Posted to the BBQ List by Rock McNelly on Aug 26, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Big John's Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Black Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Worcestershire sauce 1 cup white vinegar 2 tablespoons brown sugar 2 tablespoons fresh lemon juice 3 teaspoons fresh ground black pepper 2 centiliters garlic -- minced 1/2 teaspoon allspice Combine ingredients in saucepan and simmer for 10 minutes. Serve hot or at room temperature. Posted to the BBQ List by Kit Anderson on Sep 24, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Black Coffee Barbecue Sauce Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup very strong black coffee espresso preferred 1 cup ketchup 1/4 cup red wine vinegar 3/4 cup firmly packed dark brown sugar 1 cup onion -- peeled and chopped 2 centiliters garlic -- peeled and crushed 2 tablespoons dark molasses 3 fresh hot chili peppers -- seeded jalapeno or -- hotter 2 tablespoons hot dry mustard mixed with 1 1 tablespoon water 2 tablespoons Worcestershire sauce 2 tablespoons ground cumin 2 tablespoons chili powder Combine all ingredients in a saucepan and simmer over low heat for 20 minutes. Cool, then puree in a blender or food processor until smooth. This can be stored in the refrigerator for up to 2 weeks in a covered container. Yield: 1 1/2 cups MICHAEL'S PLACE SHOW #ML1A26 Posted to the BBQ List by muddy@ibm.net on Sep 13, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Black Jack Bbq Sauce Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup strong black coffee 1 cup Worcestershire sauce 1 cup catsup 1/2 cup cider vinegar 1/2 cup brown sugar 3 tablespoons chili powder 2 teaspoons salt 2 cups chopped onions 1/4 cup minced hot chili peppers 6 cloves garlic -- minced Combine all ingredients in a saucepan and simmer 25 minutes. Strain or puree in a blender or food processor. Refrigerate between uses. Posted to the BBQ List by Carey Starzinger on Apr 29, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bodacious Barbecue Sauce Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 28 oz bottle hot barbecue 1 24 oz bottle ketchup 4 centiliters garlic -- minced 1/2 cup onion -- minced 1 habanero pepper -- minced 1 jalapeno pepper -- minced 1/2 cup brown sugar -- packed 4 tablespoons liquid barbecue smoke -- (r) 1 teaspoon hickory salt 1 tablespoon horseradish -- grated 1/4 cup Worcestershire sauce 1/2 cup molasses 4 tablespoons seasoned rice wine vinegar 1 tablespoon chili powder 4 ounces tomato sauce 1. Combine all ingredients. 2. Stir on low heat for four hours. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bourbon Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 bourbon plus one good drink fo -- cook 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 mixed all together and let cook on low heat for about 1/2 hour to 1 hour. taste add red pepper, black pepper and salt to your taste. let set over night and reheat before serving. Posted to BBQ List by "Billy W Maynard" on Sep 9, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Brisket Rub And Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***RUB*** 2 1/2 tablespoons dark brown sugar 1 1/2 teaspoons dried sweet basil 1/8 teaspoon ground cumin 3/4 teaspoon ground coriander 3/4 teaspoon ground savory 3/4 teaspoon dried thyme 3/4 teaspoon black pepper 3/4 teaspoon white pepper 2 tablespoons paprika 2 teaspoons dry mustard 2 teaspoons onion powder 2 teaspoons garlic powder salt to taste ***SAUCE*** 1/4 cup vinegar 1/4 cup brown sugar 1/4 cup Worcestershire sauce 2 cups water 1 cup ketchup 1 onion -- minced 1 teaspoon celery seed salt to taste Prepare the rub: Combine all the ingredients in a small bowl. Store the mixture in an airtight container for up to four months. There's no need to refrigerate it. To use the rub: Massage it into the meat thoroughly the night before you plan to grill or bake. Wrap the meat well in plastic wrap and place in the refrigerator until cooking time, so the flavors will be absorbed into the meat. Mix all ingredients for sauce and boil 15 minutes. Pour sauce over finished meat. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bruce Baker's Eastern North Carolina Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vinegar 2 tablespoons brown sugar 2 tablespoons red pepper flakes 1 teaspoon cayenne 1 teaspoon black pepper 1 teaspoon salt 1/2 cup water -- optional Pour it all in a wine bottle, stick the cork back in and give it a shake. No refrigeration necessary. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bruce's Miss Peach, Mr. Bourbon Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 each jar -- (8 oz) Dijon -- mustard 1/4 cup peach jam 1/2 cup bourbon In a saucepan, dissolve peach jam over low heat. Stir in mustard and bourbon until mixture is a smooth, medium consistency. This can be used as a glaze if you are using indirect heat, or as a finishing sauce. Very Good!!! Yield: 2 cups Posted to the BBQ List by Carey Starzinger on Sep 17, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Buckaroo Bar-B-Q Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 each medium onion -- sliced 1/2 cup chopped celery 2 tablespoons fat 2 tablespoons brown sugar 2 tablespoons prepared mustard 1 tablespoon Worcestershire sauce 1 cup water 1/2 cup catsup 1 each 8 oz can seasoned tomato sauce Cook onions and celery in hot fat till soft and yellow. Add remaining ingredients; Mix thoroughly. Makes 2 cups, enough to barbeque 4 lbs. spareribs. Source: Better Homes and Gardens Barbeque Book Posted to the BBQ List by Carey Starzinger on Oct 07, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Buffalo Chipotle Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups dark corn syrup -- (Karo) 1 1/3 cups strong coffee 1 cup catsup 1 cup cider vinegar 1 cup Worcestershire Sauce 4 tablespoons corn oil 7 tablespoons chile powder 3 tablespoons prepared mustard 2 teaspoons salt 2 7 oz. cans Chipotle peppers in adobo -- sauce Blenderize thoroughly. Heat thoroughly, bring to a boil, simmer until the desired thickness is obtained. If you are using the canned chipotles as the recipe calls for, you may can in a water bath canner for 15 minutes using 1/2 pint jars. Posted to the BBQ List by Carey Starzinger on Aug 10, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Caribbean Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 scotch bonnet chilies -- fresh or dri 1 cup orange juice 1 cup honey 1/3 cup soy or Worcestershire sauce ginger allspice garlic thyme Blend together well in the blender and then simmer in sauce pan for 5-10 minutes. Let stand in fridge overnight for fullest flavor. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Carolina Mustard Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup yellow mustard 3/4 cup red wine vinegar 1/4 cup sugar 1 1/2 tablespoons butter 2 teaspoons salt 1/2 teaspoon Worcestershire sauce 1 1/4 teaspoons ground black pepper 1/2 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. Posted to the BBQ List by Jeff Lipsitt. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Carolina Red Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cider vinegar 1/2 cup ketchup 1/2 teaspoon red pepper flakes 1 tablespoon sugar 1 teaspoon salt Combine all and stir well. Serve at room temp. Keeps indefinitely. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cattle Ranch Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vinegar 1/2 pound bacon grease or 1 cup Wesson oil 1/2 pound butter 1 tablespoon black pepper -- freshly ground 1 tablespoon cayenne 3 each onion -- chopped 1 each Worcestershire sauce 10 oz 1 24 oz bot. ketchup 1 tablespoon salt 1 tablespoon celery salt 1 teaspoon garlic salt Combine all ingredients and simmer on very low fire for at least 20 minutes. Makes sauce for 25 lbs. of meat. Excellent for spareribs. Posted to the BBQ List by Carey Starzinger on Jun 05, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Central Pork West Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- onions garlic peanut oil chili powder dry mustard celery seed white pepper red pepper black pepper allspice Saut‚ onions and garlic in peanut oil until soft. Mix well and cook a few minutes then add: tomato juice cider vinegar Worcestershire (or something) liquid smoke (I keep meaning to try chipotle instead) molasses (I actually use equal, after heat is off, because I do better without carbs--molasses tastes and looks better) Simmer until it starts to reduce and smell right. The key, to me, is balancing hot, sour and sweet. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Champagne Ginger Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bottle champagne 1 cup crystallized ginger 2 shallots -- chopped 1/2 bottle Indonesian sweet soy sauce -- (10 oz.) 1/2 bottle Thai sweet chile sauce -- (12 oz.) 48 ounces Cattleman's BBQ sauce 1/2 cup brown sugar 3 teaspoons Worcestershire sauce 2 teaspoons Dijon mustard 2 cups yellow onion -- large dice 2 wh lemons -- cut in 1/2 Combine first three ingredients in a 1 gallon heavy-gauge sauce pot. Reduce by half. Combine remaining ingredients with reduced sauce and simmer for 2 hours. Strain. Keep refrigerated. Posted to the BBQ List on July 05, 1998 by Karl E. Moser (KE3NF) Source: Chef: Joanne Bondy, Restaurant: Wright's Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Charcoal Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Worcestershire sauce 4 tablespoons Tabasco sauce 4 tablespoons brown sugar 1/4 cup lemon juice 1/4 pound margarine or butter 1 tablespoon prepared mustard 1 32 oz bot. catsup 1 medium onion -- grated 2 centiliters garlic -- minced 1 teaspoon barbeque spice* 1 cup hickory smoke barbeque sauce Combine all ingredients in a pot and bring to a rolling boil. Cook for about 30-45 minutes until thick. Stir occasionally. Posted to the BBQ List by Carey Starzinger on Aug 06, 1996. NOTES : * You can use the recipe for 'Barbecue Spice Mixture' in this recipe archive Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Charlotte Smoked Pork Sandwich Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon brown sugar 1 tablespoon flour 1 tablespoon dry mustard 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon paprika 1 teaspoon cayenne 1 centiliter garlic -- minced 1 teaspoon chili powder 1/2 cup water 1/2 cup vinegar 1/2 cup chicken broth 1 tablespoon lemon juice Heat sauce ingredients 20 min but do not boil. Pour on pork and steep overnight. Skim fat and make pork patties. Heat and serve with Cole slaw on bun. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chef Paul's Brisket Marinade, Mop, And Dipping Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** MARINADE *** 1 1/2 cups beef stock -- not bullion 3/4 cup red wine vinegar 6 tablespoons worcestershire sauce 1 tablespoon chipotle powder 1 tablespoon onion powder 2 tablespoons garlic powder 3 tablespoons brown sugar 1 teaspoon cumin powder 3/4 cup oil 3/4 cup bourbon *** MOP *** 1 cup reserved marinade 6 ounces beer *** SAUCE *** balance reserved marinade 1 can tomato sauce -- 16 oz. 3 tablespoons white vinegar 2 tablespoons brown sugar 1/2 cup catsup 1 teaspoon mustard powder 4 centiliters garlic -- or 5, roasted 1 medium onion -- sliced and roasted Mix everything except bourbon in a saucepan, bring to a boil, simmer afor a minute or two. Cool and add the bourbon. This should be enough to marinade a brisket in it's cryovac packaging. Snip off a corner of the cryovac just large enough to insert the tip of a funnel. Drain out any blood, and carefully pour the marinade in. Reseal the packaging (I use duct tape), place in a pan (just in case), and refridgerate one or two days. Drain and reserve the marinade. Put the brisket in the smoker. For the mop: Measure 1 cup and set aside. Put the rest of the marinade in a large saucepan and boil for about 5 minutes. Cool slightly, Strain, if using a spray bottle, and add in the beer. If you strain out the solids, you can add them back to the marinade reserved for the sauce, for a little extra zip. Mop every half an hour, up to every hour, as your pit requires. For the sauce: Put the ingredients in a large saucepan, bring to a boil, and simmer until thick. I roasted the garlic and onion in my pit while smoking the beef, added it to the sauce later, and then simmered it for another half an hour or so. Pour the sauce into the blender and process until smooth. If it's too thick, add some of the mop. Serve warm. Notes: The beef stock I used was made by deglazing the roasting pan with 3 cups of water after cooking a 10 pound sirloin tip roast, defatted, and then simmered until reduced by half. Posted to the BBQ-List by Paul Gustafson on 28 Dec 1998 NOTES : This sauce has just a little zip (so to not antagonize the family). If you like it hot, add more chipotle powder, or some hot sauce. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chef's Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup oil 2 1/2 cups onions -- finely chopped 1 1/2 cups brown sugar 5 tablespoons prepared mustard 3 teaspoons salt 5 tablespoons Worcestershire 5 cups catsup 1/2 cup vinegar 3 pints water Saut‚ the onions in the oil without browning. Add all other ingredients. Simmer for 30+ minutes to thicken. Posted to the BBQ List by Carey Starzinger on Jun 10, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cherry-Orange Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup balsamic vinegar 1 cup fresh orange juice 1/4 cup molasses 1/4 cup sugar 2 tablespoons ginger -- minced 1 pinch cinnamon 1 pinch allspice 1 cup pitted sour cherries salt and pepper to taste In a small sauce pan, combine vinegar and orange juice and bring to a boil over high heat. Reduce heat to low and let mixture simmer until it has reduced by half, about 35-45 minutes. Add the molasses, sugar, ginger, cinnamon and allspice and continue to cook for 3 minutes, stirring to dissolve the sugar. Add the cherries and cook, stirring occasionally, for another 10 minutes. Season with salt and pepper, remove from heat and set aside to cool. Apply sauce to the meat after it has been grilled. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chicken Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1/4 cup lemon juice 2 tablespoons horseradish 2 tablespoons catsup 2 teaspoons salt 1 1/2 tablespoons worscestershire 3/4 teaspoon tabasco 2 &1/2-2 pound chickens -- ¥split Melt butter, add everything but the lemon juice and bring to a boil. Remove from heat and add lemon juice. You can rewarm if needed, but don't boil. Place chickens on grill and baste with sauce or bake in 350ø oven. I like it with more lemon juice and tabasco. I just discovered this recipe in the Dean and Delucca book. You cook whatever meat until it shreds, and mix a large amount of shreds with a small amount of sauce, just enough to moisten. Serve on plain ole softhamburger buns. We LOVE it. MC Formatted by Kurt Lucas Submitted to the AZstarnet BBQ Mailing List by JLipsitt@aol.com on Aug 30, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chicken Barbecue Sauce - Dave's Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups ketchup 1 cup minced onion 1 cup dry red wine 3 large garlic cloves -- minced 2 tablespoons ginger -- grated 2 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard 1/2 cup soy sauce 1/2 cup brown sugar 1 cup oyster sauce 1 teaspoon Tabasco sauce 1 teaspoon ground coriander black pepper to taste Combine all ingredients and simmer for 20 minutes. Cool and serve on the side. This freezes well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chicken Barbecue Sauce - Jeff's Dad's Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1/4 cup lemon juice 2 tablespoons horseradish 2 tablespoons catsup 2 teaspoons salt 1 1/2 tablespoons Worcestershire sauce 3/4 teaspoon Tabasco Melt butter, add everything but the lemon juice and bring to a boil. Remove from heat and add lemon juice. You can rewarm if needed, but don't boil. Place chickens on grill and baste with sauce or bake in 350F oven. I like it with more lemon juice and Tabasco. I just discovered this recipe in the Dean and Delucca book. You cook whatever meat until it shreds, and mix a large amount of shreds with a small amount of sauce, just enough to moisten. Serve on plain soft hamburger buns. We LOVE it. This is my dad's recipe from the 50's. Don't boil it after you add the lemon juice. Posted to the BBQ List on July 12, 1998 Jeff Lipsitt Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chili Pepper Honey Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1/2 onion -- minced 3 tablespoons chopped garlic 2 tablespoons chopped fresh ginger 1/2 cup honey 1 10 oz. jar chili sauce 1 cup chicken stock 2 tablespoons cider vinegar 1 tablespoon Worcestershire sauce 2 1/2 tablespoons Thai Chili Pepper Paste 2 tablespoons Thai Garlic Chili Pepper Sauce 1 lime -- juice of In sauce pan, heat olive oil over medium heat. Add onion. Saut‚ until soft, about 2-3 minutes. Add garlic and ginger. Saut‚ for 1 minute, making sure not to brown garlic. Add honey, chili sauce, chicken stock, cider vinegar, Worcestershire sauce, Chili Pepper Paste, Garlic Chili Pepper Sauce and lime. Simmer until thick, about 20 minutes, stirring occasionally. Recipe by mike moberley on Mar 21, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chinese Barbecue Sauce - 1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup catsup 1/2 cup brown sugar 3 tablespoons soy sauce 1 tablespoon ground ginger 1 tablespoon liquid smoke centiliter garlic -- minced Combine all ingredients and heat until sugar is dissolved and bubbly. Posted to the BBQ List in Nov. 1998 by Bill Wight Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chinese Barbecue Sauce - 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup catsup 3 tablespoons soy sauce 1 tablespoon liquid smoke 1/2 cup brown sugar 1 tablespoon ground ginger centiliter garlic -- minced Combine all ingredients and heat until sugar is dissolved and bubbly. Posted to the BBQ List in Nov. 1998 by Bill Wight Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chinese Barbecue Sauce - Char Sui Recipe By : Serving Size : 13 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sherry 4 each 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 - add cornstarch for thickening. Posted to the BBQ List in Nov. 1998 by Bill Wight Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chutney Barbecue Glaze Recipe By : Serving Size : 3 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 each crushed pineapple -- 20 oz can 1/2 cup chutney -- cut-up 2 tablespoons brown sugar 2 tablespoons butter 1 teaspoon salt 1 teaspoon ginger -- ground In a saucepan combine all ingredients. Bring to a boil; reduce heat and simmer 15 minutes. Use to baste lamb, pork or ham the last 15 minutes of grilling. Posted to the BBQ List by Carey Starzinger on Apr 12, 1996 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Circle F Bbq Mustard - Vinegar Bbq Sauce Recipe By : Serving Size : 0 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cider vinegar 1 cup brown sugar -- packed 1 cup yellow prepared mustard 3 tablespoons hot sauce 2 tablespoons black pepper 1 tablespoon worcestershire sauce 1/2 tablespoon season salt Mix together and store in jar or squirt bottle. Gets better as it ages! Contributor: Wyndell "Fergy" Ferguson Posted to the BBQ Mailing List by "Fergy" on Mar 13, 1999, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Circle J Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 centiliter garlic -- minced 1 small onion -- minced 3/4 teaspoon prepared mustard 1 tablespoon grated fresh horseradish 1 tablespoon mixed thyme -- marjoram, parsley 2 tablespoons vinegar 3 cups water 1 tablespoon Worcestershire sauce 2/3 cup butter 1/2 cup ketchup 1/2 teaspoon juice from bottled Tabasco peppers 2 teaspoons sugar 3/4 teaspoon chili powder 1/4 teaspoon black pepper 3/4 teaspoon salt Combine all ingredients and cook slowly for 45 minutes. Use to baste meat or fish while cooking, or dip slices or chunks of hot cooked meet into the heated sauce before serving. Posted to the BBQ List by Carey Starzinger on Jul 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Citrus Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- large, finely -- chopped 1 tablespoon ground red chilies 1/4 teaspoon ground red pepper 1 ancho chile -- seeded and finely -- chop 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 1. Cook onion, ground red chilies, red pepper and ancho chile in oil, stirring frequently, until onion is tender. 2. Stir in remaining ingredients. 3. Heat to boiling, reduce heat to low. 4. Simmer uncovered, about 10 minutes, stirring occasionally. Makes about 2 1/3 cups of sauce. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Citrus Sauce For Fish Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1/4 cup lime juice 1/2 cup soy sauce 1/4 cup orange marmalade -- cut finely 3 tablespoons cornstarch 1/4 cup water 1 1/2 teaspoons finely grated lemon rind -- i.e. lemon zest Bring water, lime juice, soy sauce, and marmalade to a gently boil until marmalade dissolves. Mix 3 tablespoons of cornstarch with the remaining 1/4 cup of water, and add to the mixture. Return mixture to a gently boil until it thickens. Add lemon rind and stir. Remove from heat, and let stand until the sauce reaches room temperature. Posted to the BBQ List by Carey Starzinger on Sep 20, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Classic Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vegetable oil 1/3 cup vinegar 1/4 cup Worcestershire sauce 1 can 8-oz tomato sauce 2 1/2 teaspoons onion -- minced 2 tablespoons brown sugar 1 tablespoon chili powder 1 teaspoon sugar 1/2 teaspoon seasoned salt Combine all ingredients. Let stand five minutes. Stir before using a brush on chicken or turkey parts. Serve with remaining sauce. Makes two cups Posted to the BBQ List by Carey Starzinger on Sep 04, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Classic Horseradish Sauce Recipe By : Serving Size : 0 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sour cream 3/4 cup heavy cream -- whipped 1 teaspoon sugar salt and pepper to taste. 1/4 cup prepared horseradish sauce Blend ingredients, cover and chill before serving. Posted to the BBQ List by "Edwin Pawlowski" on Apr 8, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Coca-Cola Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Classic Coke -- (12 oz.) 1 1/2 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. Posted to the BBQ List by Jeff Lipsitt Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Coca-Q Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 6 each green onions -- chopped finely 4 each cloves garlic -- crushed 1 each 6 oz can tomato paste 3/4 cup dark corn syrup 3/4 cup Coca-Cola 1/4 cup cider vinegar 2 tablespoons Worcestershire sauce 1 tablespoon Tabasco sauce Melt the butter in a small stainless steel or flameproof ceramic saucepan set over low heat. Add the green onions and garlic and cook for 2 to 3 minutes, until the green pieces of the green onion are well wilted. Stir in the tomato paste, followed by the corn syrup, Coca-Cola, vinegar, Worcestershire sauce, and Tabasco or other hot red pepper sauce. Blend well and simmer, uncovered and stirring occasionally, for 30 minutes or until pleasantly thick. Source: Where There's Smoke, There's Flavor by Richard W. Langer Posted to the BBQ List by Carey Starzinger on Sep 15, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Coffee-Soy Glaze Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup packed brown sugar 1 tablespoon cornstarch 2/3 cup strong coffee 1/4 cup soy sauce 3 tablespoons wine Vinegar In a small saucepan blend together the brown sugar and cornstarch. Add coffee, soy sauce, and vinegar. Mix well. Cook and stir mixture till thickened and bubbly. Use to baste spareribs or pork chops during the last 15 minutes of barbecuing. Makes about 1 cup of sauce Source: BH&G All Time Favorite Barbecue Recipes Posted to BBQ List by "Carey W. Starzinger" on Jul 05, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Coke Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Coke 1 bo ketchup Coke has uses in barbeque besides just tenderizing meat. For a quick sauce, pour a can of Coke Classic in a sauce pan, add a bottle of catsup, stir well and cook it down to sauce consistency. That's it! I know of a popular restaurant that uses this as its house sauce. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Comforting Barbecue Sauce Recipe By : Serving Size : 25 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups onions -- chopped 1 cup celery -- chopped 1 cup bell pepper -- chopped 1 cup fresh parsley -- chopped 1 cup peanut cooking oil 2 tablespoons garlic -- chopped 3 cups steak sauce 1/2 cup Louisiana hot sauce 3 cups ketchup 3 teaspoons salt 1 cup southern comfort liquor In a large skillet, saute onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours. This sauce can be stored in the refrigerator for several weeks. Makes 3 quarts to 1 gallon. Justin says, "This is not to drink, no. It's to use as a bubba-que sauce, but it also, too, is mighty fine for soppin." From Justin Wilson's "Outdoor Cooking With Inside Help" Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cowboy Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons bacon grease 1 large onion -- finely chopped 2 centiliters garlic -- minced 1 cup ketchup 1 cup chili sauce 1/2 cup packed light brown sugar 1/2 cup lemon juice 2 tablespoons Worcestershire sauce hot pepper sauce -- to taste In a large saucepan, heat the bacon grease over low heat. Add the onion, garlic and cook, stirring, until the onion is softened, about 5 minutes. Stir in the catsup, chili sauce, sugar, lemon juice, and Worcestershire. Bring to a simmer and cook, stirring often to prevent sticking, until slightly thickened, about 45 minutes Season with hot sauce to taste. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cowtown Bbq Sauce Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pints ketchup 1 1/2 cups sugar 1/4 cup apple cider vinegar 2 tablespoons molasses 1 tablespoon Dijon mustard 2 teaspoons Worcestershire sauce 1 teaspoon liquid smoke flavoring 1 1/2 teaspoons salt 1 teaspoon black pepper 1/4 teaspoon onion powder 1 teaspoon garlic powder 1 sp whiskey Combine all ingredients except whiskey and simmer 1 hour, stirring often. Add splash of whiskey (or brandy) and cook 30 min. more. Preparation Time: 1:45 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cumberland Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup red currant jelly 2/3 cup orange juice 1/4 cup lemon juice 2 teaspoons cornstarch 1 cup port or Madeira wine 1 tablespoon grated orange peel -- (zest) 2 tablespoons Grand Marnier Combine first three ingredients in saucepan. Bring to a boil over low flame. Mix cornstarch and 1/4 cup wine until smooth; slowly add to jelly mixture, stirring constantly. Cook and stir until mixture starts to thicken slightly, stir in remaining wine and orange peel. Stir in the Grand Marnier just before serving. Yield: About 3 cups. Works excellently as a baste or sauce on duck, goose, ham or spareribs. Source: Barbecuing the Weber Covered Way. Posted to the BBQ List by Carey Starzinger on Oct 03, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Curry Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine 2 each cloves garlic -- mashed 1/4 cup onion -- minced 1 tablespoon curry powder 3 tablespoons milk 1/4 cup chopped raw apple 1/4 teaspoon salt 1/2 cup beef stock or bouillon 1/2 cup raisins -- (optional) In Sauce pan, melt butter, saut‚ garlic and onions until golden. Add remaining ingredients (except stock and raisins). Simmer about 10 minutes stirring often. Pour in stock and raisins, stir well and simmer about 30 minutes. Add more stock if sauce gets too thick. This curry sauce can be brushed on chicken or lamb. Makes about 1 3/4 cups. Posted to the BBQ List by Carey Starzinger on Aug 22, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cybersauce - 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large yellow onions -- finely chopped 2 each green bell peppers -- finely chopped 18 centiliters 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 Saut‚ 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 List. This recipe varies from the actual ingredients submitted by some list members. The nuoc 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 create 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. Preparation Time: 2:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Damn-Tasty, Sure-Simple Rib Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 4 each cloves garlic -- minced 1/3 cup brown sugar -- packed 1/4 cup cider vinegar 2/3 cup chicken stock 1/4 cup tomato paste or ketchup 3 tablespoons Dijon mustard 2 tablespoons soy sauce 1 tablespoon red pepper flakes Heat the oil in a small, heavy saucepan over medium heat. Add garlic and saut‚ until transparent, 2 to 3 minutes. Do not allow the garlic to burn. Whisk in remaining ingredients, reduce heat to low; simmer 15 minutes to 20 minutes, until the mixture thickens. Stir occasionally. Source: The Great BBQ Companion, Mops, Sops, Sauces, and Rubs by Bruce Bjorkman. Posted to the BBQ List by Carey Starzinger on Aug 05, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dan Green's Sauce For Pork Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Ketchup 1/4 cup Sugar 1/2 cup Tarragon Vinegar 1 each Medium onion -- minced 2 tablespoons Worcestershire sauce 2 tablespoons Chili powder 1 tablespoon Cayenne 1 tablespoon Garlic salt Combine all ingredients in a saucepan and cook over medium heat for 10 minutes. Stir frequently. Allow to cool down to room temperature. Brush the mixture on the pork during the final phase of cooking; if using indirect heat, you may use it a mop. Source: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs by Bruce Bjorkman Posted to the BBQ List by Carey Starzinger on Jul 31, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Danny Gaulden's Mustard Glaze Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup brown sugar 1/3 cup yellow mustard 1/4 cup to 1/3 cup apple cider vinegar. Mix the following ingredients together in a saucepan and heat until it simmers. Let it sit until the ribs or pork butt are ready to baste. You can substitute beer for the vinegar if you wish. NOTES : This is Danny's famous rib and pork glaze. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Danny's Pork Spare Rib Rub & Finishing Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon granulated garlic 1 tablespoon onion powder 2 tablespoons salt 1 tablespoon cayenne 1 tablespoon black pepper 1 tablespoon white pepper 1/2 cup paprika 1 cup brown sugar ***FINISHING SAUCE*** 1/4 cup vinegar 1/4 cup mustard 1/3 cup brown sugar This may be a little hot for some folks, so one may want to reduce the cayenne a little...but that's the way they like'em out here. I believe the brown sugar is a must, and when it caramelizes, it produces that rich dark cherry-red color, plus it taste good! After the ribs come off the pit, baste them with a quick coat of an old Southern recipe for finishing sauce for an added deeper, richer, cherry appearance, and flavor. Sauce should be more on the thick side, than thin. Apply with a pastry brush 2 or 3 inches wide. Must be brushed on AS SOON as the ribs come off the pit, not even 2 min. later...immediately. This lets it burn in, and will give them a shinny, glazed appearance, and turns them into an even deeper cherry-red color. I love that color. If the color is not deep enough, add more brown sugar. Posted to the BBQ List in Nov. 1998 by Rock McNelly Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dave Morrow's Pulled Pork Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- chopped 2 tablespoons vegetable oil 24 ounces canned tomatoes -- drain 1/2 the juice 1 1/2 cups cider vinegar 1 cup ketchup 1/4 cup orange juice 2 tablespoons mustard -- yellow (like -- French's) 2 tablespoons dark brown sugar -- packed 2 tablespoons regular sugar 1/2 tablespoon paprika -- sweet Hungarian is -- best 1/2 tablespoon salt 1/2 tablespoon black pepper 1/2 tablespoon chili powder 1/2 tablespoon red pepper flakes 2 teaspoons black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 1. Saut‚ the onion and oil in heavy saucepan for 5 minutes or so. Add the remaining ingredients and let it simmer for an hour or 2 (until it thickens a bit and the flavors have a chance to fight it out and become one). Note: You may want to cut back a little on the heat at first (chili powder, red pepper flakes, cayenne pepper, black pepper) as this stuff is hot. After it's cooked for an hour, gradually add the desired amount of heat until you reach your limit. Let it simmer just a tad longer and move on to the next step. 2. Let the sauce cool down so it's easy to handle without burning your self. Take a hand blender and puree the stuff. You could also pour the sauce into your upright bender and puree it. I find it easier to use the hand blender. 3. Take your best pulled pork and put however much you want into a pan. Add as much sauce as you like to the meat and get it all nice and hot together. 4. Pile your pulled pork and sauce mixture on a sandwich roll and enjoy. The way I usually do it is perform step one on Friday night while I'm rubbing down my butt with my favorite rub. Saturday morning I fire up the smoker and smoke my butt all day. Saturday afternoon I continue with step 2 of the sauce. I warm the sauce up a little bit and puree it. When the pork is done, I go to step 3. This recipe is a work in progress, so if you try it, let your comments be known. Posted to the BBQ List by "Dave Morrow" on Aug 26, 1998. NOTES : OK, I guess it's time for my contribution. This is a sauce that I use to make pulled pork sandwiches. It's a work in progress, but it's pretty tasty as is. I don't know if I have ever finished perfecting a recipe. They just seem to keep evolving. I'm very BBQ starved in this area, so I don't have a lot to compare my recipes with. I've just been going with what tastes good to me, and this one do taste good to me. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dave's Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 7 pound racks of pork ribs ***RUB*** 1/2 cup ground black pepper 1/2 cup paprika 1/2 cup sugar 2 tablespoons kosher or sea salt 4 teaspoons dry mustard 2 teaspoons cayenne pepper The night before... The ribs should be trimmed of all hard fat and the membrane removed from the underside. To remove it, poke a hole and run your finger under the membrane, then rip it away. Rub both sides of the ribs with a thick coat of the rub. Place the ribs in a plastic bag and refrigerate overnight. (Thanks to Smoke & Spice by Cheryl and Bill Jamison, published by The Harvard Common Press, Boston, Massachusetts, $14.95, for the inspiration for this rub. If you are only planning to buy ONE barbecue book, this is it!) The next day. Remove the ribs from the refrigerator and let them come to room temperature. Start a fire in your Weber Grill or smoker with charcoal. As the coals turn gray add hard wood chunks or water soaked wood chips. Bring the smoker temperature to between 210 and 225F by adjusting the vents. Hold this temperature throughout the smoking (90 minutes) by adding more wood or charcoal. Place the ribs on the rack and smoke cook them, in heavy smoke, for at least two hours. Add wood or chips every 30 minutes or so. The ribs should have a dark "crust" formed by the smoke clinging to the rub. Try not to knock it off when handling them, that is where the flavor is! Preheat the oven to 225F. Place the ribs on racks over cookie sheets and place in oven. Cook for three hours, or until the rib bones are easily removed when you twist them. These are called "dry ribs". No extra spices or MOP was used in the cooking process. To make juicier ribs, brush them with barbecue sauce (the recipe follows) and cover with aluminum foil to bake for the last hour. Ribs can be made a day or two ahead and reheated in a warm oven (the way restaurants do!) Serve with barbecue beans, coleslaw, potato salad, and plenty of cold beer. NOTES : This recipe is for TWO seven pound racks of pork ribs. I get them at BJs or Costco/Price Club. They seem to have consistent quality at a reasonable price. This is enough to feed six hungry folks. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * David Boyd's Carolina Mustard Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Dijon must. 1/4 cup whole seed must. 1/4 cup hot German must. 1/4 cup white vinegar 1/4 cup olive oil 1/2 cup unsweetened apple juice 1/2 a lemon juice 1 wh a shallot diced black pepper to taste Combine ingredients in a bowl and whisk to emulsify. Marinate chicken for about 3 hours you can mix and match other herbs to your own taste . Source: David Boyd By ncorley@usa.net (Norm Corley) on Dec 28, 1997. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Deacon Hubbard's Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 ga canned whole tomatoes 1 quart Worcestershire sauce 1 quart white vinegar 2 medium onions -- peeled and chopped 1/2 pound butter or margarine 1 1/2 teaspoons black pepper 1/2 teaspoon red pepper 1 1/2 teaspoons salt 1 1/2 teaspoons mustard powder 2 tablespoons white sugar 2 lemons -- washed, halved 2 small tomato paste In a 8 quart sauce pan place all ingredients except lemons and tomato paste. Bring to boil. Squeeze lemons into sauce, drop halves in. Reduce heat and simmer for 30 to 45 min. Remove lemon halves let them cool and squeeze again. Discard lemon rinds. Strain sauce into a clean pot. Add tomato paste for body. Place cooked meat on flat dish; brush on all sides with BBQ sauce, serve hot. If meat is cold preheat oven to 300F and place meat on flat pan. Brush with sauce cover with foil and allow to rest in oven for 30 min to absorb flavor. ***APPLY BBQ SAUCE ONLY AFTER COOKING*** Source: Robert Hughey & James Rowland jr. Taught by deacon Mark Hubbard of Wheat Street Baptist Church a 125 year old down town Atlanta church. Posted to BBQ List by "Randy & JoAnne Dewberry" on Aug 31, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dean Smith's Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mustard 1 pint salad oil 1 quart vinegar 1 pint lemon juice 1 pint Worcestershire sauce black pepper 2 tablespoons red pepper 1/2 pound butter 1 teaspoon garlic salt 2 teaspoons onion 2 tablespoons salt Simmer one hour. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dean's Barbecue Sauce Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil 4 cups chopped onions 1/4 cup fresh jalapenos minced 1/4 cup fresh Serranos minced 15 centiliters garlic -- minced 2 cups ketchup 1 cup Worcestershire sauce 1 cup strong black coffee 2/3 cup dark brown sugar 1/2 cup cider vinegar 1/2 cup lemon juice 6 tablespoons chili powder 3 tablespoons prepared yellow mustard 1 tablespoon salt In a saucepan, heat the oil. Add the onions, jalapenos, Serranos, and garlic, and cook them over low heat until soft. Add everything else, cover the pan, and simmer 40 minutes. Allow the mixture to cool to room temperature. Strain out the remaining solids, liquefy them in a food processor, and add them back to the strained liquid, stirring thoroughly. Set the sauce aside for several hours before serving to permit flavors to blend. Refrigerate the sauce, covered, and use it as needed. It will keep for weeks. Yield: 8 cups Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dehydrator Barbecue Sauce Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup onions -- dehydrated 1 cup ketchup 1/4 cup sweet peppers -- dehydrated 2 tablespoons Louisiana hot sauce 1/4 cup parsley -- dried 1 tablespoon salt 1/2 cup honey 1/2 teaspoon mint -- dried 1 tablespoon lemon juice 1 cup dry white wine 3 tablespoons lea & perrins 3 tablespoons vinegar 1 tablespoon liquid smoke 1 cup water Put all the dried ingredients in a pot and add water. Let it set a little while. Add the wine and the rest of the ingredients. Cover and cook for several hours. "I use a food dehydrator to preserve vegetables when they are in season, then I store them and use them when I need them." From Justin Wilson's "Outdoor Cooking With Inside Help" Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dennis Rodgers' Eastern North Carolina Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ga cider vinegar 1/4 cup salt 2 tablespoons red pepper 3 tablespoons red pepper flakes 1 cup firmly packed brown sugar Preparation: Mix them up together and let stand 4 hours. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Devil Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons butter 3 centiliters garlic -- finely chopped 1 medium onion -- finely chopped 1/4 cup chopped pickle 2 tablespoons vinegar 1/2 cup ketchup 1/2 cup Worcestershire sauce 1 teaspoon salt 1 teaspoon dry mustard 3 dashes Tabasco sauce 3 capers Heat 5 or 6 tablespoons of butter in a skillet. Saut‚ 3 cloves of garlic finely chopped and 1 medium onion finely chopped until they are just soft. Add 1/4 cup of chopped pickle, 2 tablespoons of vinegar, 1/2 cup of catsup, and 1/2 cup Worcestershire sauce. Bring to a boil and add 1 teaspoon of salt, 1 teaspoon of dry mustard, a few dashes of Tabasco sauce, and a few capers. Serve with any meat or poultry dish calling for a *devilled* sauce or pungent sauce. If you like a thicker sauce, add small balls of flour and butter kneaded together and stir until the sauce is thickened and smooth. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dipping Sauce For Barbecued Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon dried chile flakes 2 centiliters garlic -- coarsely chopped 1 tablespoon brown sugar 1/4 teaspoon salt 1/2 cup Chinese red rice vinegar 1 green onion -- thinly sliced 1 tablespoon cilantro leaves -- coarsely chopped Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Don Martin's Pork Red Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces crushed tomatoes 1 small onion -- minced 1/8 cup honey 1/4 cup molasses 1/8 cup amber cider vinegar 1 cup ketchup 1 tablespoon minced garlic 3 tablespoons lemon juice 1 tablespoon Worcestershire sauce 1 tablespoon Franks Louisiana hot sauce 1 tablespoon chili powder 1/2 tablespoon powdered mustard 1 teaspoon salt Bring to boil, than simmer 1 hour. Refrigerate until used. I heat it up before I mix it into the pork. Posted to the BBQ List by Rock McNelly on Aug 26, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Don Martin's Yellow Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cider vinegar 1/4 cup honey 2 tablespoons yellow mustard 4 tablespoons brown sugar 4 teaspoons salt 2 teaspoons coarse ground black pepper 4 teaspoons red pepper flakes Heat 30 min. I heat this up also before putting it on the pork. Source: Don Martin Posted to the BBQ List by ncorley@usa.net (Norm Corley) on Dec 28, 1997. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Doug's Kickoff Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups ketchup 1 cup table mustard 1/3 cup Worcestershire sauce 1 tablespoon curry powder 1 tablespoon liquid smoke 1 teaspoon cumin powder 1 teaspoon Tabasco sauce 1/2 cup honey Mix all ingredients well (DO NOT COOK). Taste test with tip of index finger. For additional "kick" add one tablespoon Tabasco. Paint sauce generously on ribs, pork, beef or chicken. Makes Sauce for 20 servings Source: Best Barbecue Recipes by Mildred Fischer Posted to the BBQ List by Carey Starzinger on Sep 23, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Down Home Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Worcestershire sauce 1 can condensed tomato soup 1 small onion chopped 2 tablespoons brown sugar 3 tablespoons vinegar 1 tablespoon horseradish sauce Combine all ingredients simmer for ten minters. Store in refrigerator. Posted to the BBQ List by Carey Starzinger on Jul 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Down-East Style Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ga vinegar 3/4 cup salt 2 tablespoons cayenne pepper 3 tablespoons red pepper flakes 1 cup brown sugar Combine all ingredients. Allow to stand for four hours. Serve as table sauce. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dr. Barbecue's Carolina Mustard Sauce Recipe By : Serving Size : 11 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup yellow mustard 3/4 cup red wine vinegar 1/4 cup sugar 1 1/2 tablespoons butter or margarine 2 teaspoons salt 1/2 tablespoon Worcestershire sauce 1 1/4 teaspoons ground black pepper 1/2 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 serving. Refrigerate unused sauce up to several weeks. By ncorley@usa.net (Norm Corley) on Dec 28, 1997. Serving Ideas : As a baste or table sauce with pork or chicken. NOTES : 1 Ounce servings. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dreamland Barbeque Sauce - Tuscaloosa Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 28-ounce can tomato puree 1/3 cup yellow mustard 3 cups water 1 1/2 cups cider vinegar 1/4 cup dark corn syrup 2 tablespoons lemon juice 1 tablespoon sugar 1 tablespoon brown sugar -- packed 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 1/2 teaspoon garlic powder In a large saucepan, whisk together tomato puree and mustard until smooth. Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Serve warm. Sauce may be refrigerated for several weeks. Here is the "Almost-Dreamland" recipe which was concocted by a writer for "Men's Journal" that is declared to be very close to the real recipe by Ms. Bishop-Hall. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dreamland Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tomato puree -- (28 oz.) 1/3 cup yellow mustard 3 cups water 1 1/2 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 1/2 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. MC Formatted by Kurt Lucas Posted to the AZstarnet BBQ Mailing List by Jeff Lipsitt Cable on Apr 23, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Earl's No-Cook Sauce From Eastern North Carolina Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup apple cider vinegar 2 tablespoons salt 1/2 teaspoon red pepper 1 teaspoon red pepper flakes 1 tablespoon sugar -- (brown) Combine ingredients. Let stand at least 4 hours. Four weeks is even better. Source: Jack Daniels cook book Posted to the BBQ List on June 11, 1998 by George Tracy gttracy@perigee.net Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * East Carolina Vinegar Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cider vinegar 1 1/2 tablespoons red pepper -- crushed salt and pepper -- to taste In a medium bowl, combine vinegar, red pepper, salt, and black pepper; mix well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * East Texas Sure Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pint red wine vinegar 1 small pickling spice 1 cup liquid shortening 1 large yellow onion -- chopped fine 4 centiliters garlic -- chopped fine 1 tablespoon sweet paprika 1/2 cup ground New Mexico chilies 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 until thick. You may want to taste and add a little more of this and that. Grill your steak and put this sauce on the top side when you turn the steak over. It be damn good too to cook a roast in Dutch Oven and add East Texas Sure Sauce last hour of cooking. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Bbq Sauce A La Smoke And Spice Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cider or white vinegar 2 tablespoons sugar or brown sugar 2 teaspoons salt 1 tablespoon fresh ground black pepper 1 teaspoon cayenne or red pepper flakes Preparation: Combine in a bowl and stir to dissolve sugar. Reduce heat and simmer for 10 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Bbq Sauce A La Staten, Version 1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Bbq Sauce A La Staten, Version 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups white vinegar 1 tablespoon cayenne pepper 1/2 teaspoon black pepper Preparation: Combine in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Bbq Sauce A La Voltz Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint cider vinegar 2 tablespoons salt 2 teaspoons ground red pepper 1 tablespoon red pepper flakes 2 tablespoons firmly packed brown sugar Preparation: Combine all ingredients and let stand several hours before using. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Bbq Sauce With Butter - 1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons mustard 1 teaspoon pepper 6 tablespoons sugar 1 teaspoon white pepper 1 cup cider vinegar 1/2 teaspoon soy sauce 2 teaspoons chili powder 2 tablespoons butter 1. Combine all but soy and butter, heat 10 min. Add Soy and butter at end. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Bbq Sauce With Butter - 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup mustard 1/2 cup white sugar 1/4 cup brown sugar 1 cup cider vinegar 2 tablespoons chili powder 1 teaspoon black pepper 1 teaspoon white pepper 1/4 teaspoon cayenne pepper 5 drops Tabasco sauce 1/2 teaspoon soy sauce 2 tablespoons butter 1. Mix all except soy, butter and merry 10 minutes. Remove from heat. Stir in soy and butter. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Bbq Sauce With Herbs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cider vinegar 1/2 cup water 2/3 cup onion -- minced 1 centiliter garlic 1 teaspoon pepper 1/2 teaspoon salt 2 teaspoons red pepper flakes 1 teaspoon sugar 1 bay leaf 2/3 teaspoon thyme 3 tablespoons peanut oil 3 teaspoons dry mustard 1 teaspoon cold water 1. Boil all but last two ingredients for five minutes. Dissolve mustard in water and add. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Bbq Sauce With Onions Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cider vinegar 1 tablespoon peppercorns 1 teaspoon celery seeds 1 teaspoon salt 1 tablespoon hot pepper flakes 1 onion -- grated 1 cup water Mix ingredients well and simmer for 15-20 minutes on low heat until onions are cooked through. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Bbq Sauce With Sugar And Butter Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons salt 1 tablespoon paprika 2 tablespoons sugar 1/2 teaspoon cayenne 1/2 teaspoon dry mustard 1 teaspoon pepper 2/3 cup water 1/4 cup Worcestershire sauce 2/3 cup red wine vinegar 1/2 cup butter 1. Boil dry ingredients in water. Remove from heat add rest. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Bbq Sauce, A La Egerton Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Bbq Sauce, Thrill Of Grill Version Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint cider vinegar 2 tablespoons salt 2 teaspoons ground red pepper 1 tablespoon red pepper flakes 2 tablespoons firmly packed brown sugar Preparation: Combine all ingredients and let stand several hours before using. Since I am in the experiment mode, I added 1/2 pint water, 1 tsp. celery seed, and a dollop (maybe 1 Tbs.) molasses. In deference to former list member and keeper of the recipes, Tom Solomon, I also added 1 tsp. nuc nam to half of this. The Nuc nam actually made a pleasant addition, rounding out the flavors nicely. I will keep enough in the refrigerator to last for about two weeks and freeze the rest. Recipe by Dan Gill on Mar 19, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Sauce And Rub Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR THE RUB*** 2 teaspoons salt 2 teaspoons sugar 2 teaspoons brown sugar 2 teaspoons cumin 2 teaspoons chili powder 2 teaspoons black pepper 1 teaspoon cayenne pepper 1/4 cup paprika ***FOR THE SAUCE*** 1 cup white vinegar 1 cup cider vinegar 1 tablespoon sugar 1 tablespoon red pepper flakes 1 tablespoon Tabasco sauce 1 tablespoon black pepper Mix rub ingredients well and apply to meat before cooking. Mix sauce well before using. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Style Sauce With Chili Powder Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cider vinegar 1 tablespoon Tabasco sauce 2 tablespoons paprika 3 tablespoons salt 1 tablespoon Worcestershire sauce 1 tablespoon chili powder 3 tablespoons black pepper 1 cup water Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Style Sauce With Molasses Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ga cider vinegar 1/2 cup salt 2 tablespoons red pepper 3 tablespoons red pepper flakes 1/2 cup molasses Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Style Sauce With Sugar - 1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cider vinegar 2 tablespoons salt 2 teaspoons ground red pepper 1 tablespoon red pepper flakes 2 tablespoons brown sugar Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Style Sauce With Sugar - 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cider vinegar 2 tablespoons salt 1/2 teaspoon red pepper 1 teaspoon red pepper flakes 1 tablespoon brown sugar Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Style Sauce With Sugar - 3 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white vinegar 1 cup cider vinegar 1 tablespoon red pepper flakes 1 tablespoon sugar 1 teaspoon Tabasco sauce Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Style Sauce With Sugar And Chili Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups cider vinegar 4 cups water 4 tablespoons Worcestershire sauce 4 tablespoons chili powder 6 tablespoons paprika 6 tablespoons red pepper flakes 12 tablespoons black pepper 6 tablespoons salt 4 tablespoons sugar Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina-Style Barbeque Sauce - Schlesinger Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white vinegar 1 cup cider vinegar 1 tablespoon sugar 1 tablespoon crushed red pepper flakes 1 tablespoon Tabasco sauce salt - to taste freshly cracked black pepper to taste Mix all ingredients together. Store in a covered jar in the refrigerator. Will keep for 2 months. Posted to the BBQ List by Carey Starzinger on Jul 19, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern Style North Carolina Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cider vinegar 1/4 cup brown sugar 3 tablespoons salt 1 tablespoon red pepper flakes 1 1/2 teaspoons cayenne 1 teaspoon black pepper Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern Vernon's Dad's Sauce - A Family Recipe From Nc Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ga cider vinegar 6 ounces Texas Pete 10 ounces Worcestershire 1 1/4 ounces crushed red pepper mustard thicken -- (opt) 1. Age at least 1 day. Marinate items overnight and serve extra sauce with meal. Posted to the BBQ List by "Edwin Pawlowski" on Aug 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern Vernon's Dad's Sauce (A Real Family Recipe From Nc) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ga cider vinegar 6 ounces Texas Pete 10 ounces Worcestershire 1 1/4 ounces crushed red pepper mustard thicken -- (opt) 1. Age at least 1 day. Marinate items overnight and serve extra sauce with meal. MC Formatted by Kurt Lucas Submitted to the AZstarnet BBQ Mailing List by "Edwin Pawlowski" on Aug 7, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Easy-Made Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Catsup 1 cup Water 1/2 each Onion -- finely chopped or -- grated 1/4 cup Cider vinegar 2 tablespoons Light brown sugar 1 teaspoon Paprika 3/4 teaspoon Liquid smoke -- or to taste 1/8 teaspoon Celery seed 8 drops Tabasco sauce or hot pepper sauce Combine ingredients in saucepan. Bring to a simmering stage. Simmer about 15 minutes to blend flavors and thicken slightly. Source: National Pork Producers Council Posted to the BBQ List by Carey Starzinger on Aug 13, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Enigma Sauce: From The Deep South Of Georgia Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup onion -- minced 2 tablespoons butter 1 cup ketchup 1 cup mustard 1/2 cup water 1/3 cup lemon juice 2 tablespoons Worcestershire sauce 2 tablespoons sugar -- (brown) 1/4 teaspoon salt Saut&e the onion in butter. Add the remaining ingredients and simmer for 10 minutes. From the deep South of Georgia, where folks combine mustard and ketchup in their sauce... SOURCE: Jack Daniel's Old Time Barbecue Cookbook - ISBN 0-9624086-2-X10 Contributor: Jack Daniel's Old Time Barbecue Cookbook Posted to the AZstarnet BBQ Mailing List by gttracy@perigee.net (George Tracy) on Jun 19, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eric Lewis's Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Scotch Bonnet or habanero chilies 4 large jalapenos 1 cup honey 1 cup orange juice 1/4 cup soy sauce 1 large squirt of prepared mustard 1 teaspoon ginger 1 teaspoon allspice Chop peppers up and add to the blender. Then add all other ingredients and puree until consistency is very smooth. Then place in sauce pan and simmer on low heat for 30-45minutes. Keep in refrigerator. This can be used as a mop/basting sauce and/or for topping the finished product. Caution everyone that it is HOT, especially if you leave seeds in. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Euel's Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 ga catsup 1 small bottle Worcestershire sauce 1/2 cup sugar 2/3 cup vinegar 3 centiliters garlic -- crushed Tabasco and/or mustard to taste Mix and simmer. Add a dash of Tabasco and/or mustard for hotness till it tastes right. "Don't put it on the meat while cooking 'cause you will cause the sugar to caramelize and char. This used to be a secret but since I'm retired it makes no-never-mind. I makes more money now after I retired. If I knew I could make this much money as a retiree, I would have quit working when I was 20." (By "retired" Euel means he now runs a private catering company and cooks only for those who wisely seek out his skills.) Source: Texas on the Halfshell - ISBN: 0-385-17904-9 Posted to the BBQ List by Carey Starzinger on Apr 23, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Famous Dave's Texas Pit Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MARINADE*** 1 can Dr Pepper 1 cup whatever beer is in the kegerator 1/2 cup fiesta brand brisket rub Mix it all together and pour it in the cryo-vac bag and tape shut with 200mph tape for two days or so. Remove from bag, pat dry and rub down with more brisket rub. On the grill: Baste with 1 gallon of nothing while cooking over Pecan wood and a heavy dose of "Git away from there, don't turn nothin'!" for about 12 hours. Works everytime. Posted to the BBQ list on June 18, 1998 by David Clark Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Famous Dave's Texas Pit Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MARINADE*** 1 can Dr Pepper 1 cup whatever beer is in the kegerator 1/2 cup Fiesta brand brisket rub Mix it all together and pour it in the cryovac bag and tape shut with 200mph tape for two days or so. Remove from bag, pat dry and rub down with more brisket rub. On the grill: Baste with 1 gallon of nothing while cooking over Pecan wood and a heavy dose of "Git away from there, don't turn nothin'!" for about 12 hours. Works every time. Posted to the BBQ List on June 18, 1998 by David Clark Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Fergy's Bbq Sauce (Tomato Based) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups catsup 1 cup cider vinegar 1 large onion -- chopped 4 tablespoons chili powder 2 cups water 1 tablespoon garlic powder 1 tablespoon Worcestershire sauce 1/4 cup molasses 2 tablespoons Louisiana Style Hot Sauce Bring to boil, then reduce heat and let simmer for 30 min, stirring occasionally. Store in jar or squirt bottle. Posted to BBQ List by "Wyndell Ferguson" on Jul 7, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Fergy's Hot Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup very strong black coffee 1 cup ketchup 1/4 cup garlic vinegar 3/4 cup firmly packed dark brown sugar 1 onion -- peeled and chopped 2 garlic -- peeled and crushed 2 tablespoons dark molasses 8 dried habaneros 4 dried chipotles 2 tablespoons hot dry mustard 2 tablespoons worcestershire sauce 2 tablespoons ground cumin 2 tablespoons chili powder Combine all ingredients in a saucepan and simmer over low heat for 20 minutes. Cool, then puree in a blender or food processor until smooth. This can be stored in the refrigerator for up to 2 weeks in a covered container. Not for the faint of heart!!! Posted to the BBQ-List by "Fergy" on 22 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Fergy's Mustard - Vinegar Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cider vinegar 1 cup yellow prepared mustard 2 tablespoons black pepper -- finely ground 1 tablespoon Worcestershire sauce 1 cup brown sugar -- packed 3 tablespoons Louisiana style hot sauce or Texas 1/2 tablespoon seasoned salt Mix together and store in jar or squirt bottle. Gets better as it ages! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Filet Mignon With Pasilla Chile Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 filet mignon steaks -- (8 ounces each) Salt and freshly ground black peppe -- taste ****** ***PASILLA CHILE BBQ SAUCE*** 1 1/2 cups New Mexico-style BBQ Sauce 2 tablespoons maple syrup 2 tablespoons pasilla chile powder 1/4 cup chopped cilantro Mix all ingredients well and marinate filets for 1 hour. Prepare a wood or charcoal grill and let burn down to embers. Remove filets from BBQ sauce and cook on grill for 4 minutes on each side for medium rare. NOTES : The recipe for the New Mexico-style BBQ Sauce is included in this BBQ List recipe archive. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Finger Licking Pickens' Sauce Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 up ketchup 2 each A-1 steak sauce 1 each whole celery seed 1 each Tabasco sauce 2 ab soy sauce 23 up dark brown sugar 2 lemons -- juiced 4 ab horseradish 12 each garlic powder 12 each sage 1 each salt 1 up beer 2 ma onions -- finely chopped Combine all ingredients in a saucepan. Bring mixture to boil. Simmer sauce over medium-low heat, uncovered, for 5 minutes, stirring constantly. Posted to the BBQ List by Carey Starzinger on Jul 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Florida Barbecue Sauce Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 up margarine or butter 1 up cider vinegar 1 up ketchup 6 ounces prepared horseradish 6 limes or lemons -- juiced 1 teaspoon salt 1 tablespoon Worcestershire sauce 1 teaspoon hot pepper sauce In a medium stainless-steel or enamelware saucepan melt margarine or butter slowly. Add vinegar, catsup, horseradish, lime or lemon juice, salt and Worcestershire and pepper sauces. Simmer uncovered 20 to 25 minutes to blend flavors. Use as basting sauce for pork, chicken or other meats and serve as a table sauce. Leftover sauce can be refrigerated and kept up to a week. NOTE: If using this sauce for chicken, lemons are better than limes; limes give a pleasant tang to pork and other meats. Posted to the BBQ List by Carey Starzinger on Jul 27, 1996. NOTES : Good for pork and chicken. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * French Quarter Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup onion -- grated 1/4 cup salad oil 1 each 8 oz can tomato sauce 1/2 cup water 1/4 cup brown sugar 1/4 cup lemon juice 3 tablespoons Worcestershire sauce 2 tablespoons prepared mustard 2 teaspoons salt 1/4 teaspoon pepper Cook onion in hot oil until tender. Add remaining ingredients; simmer uncovered 15 minutes. Makes enough sauce to baste 4 pounds loin back ribs or spareribs. Source: BH & G, Barbecue book, 1965 Posted to the BBQ List by Carey Starzinger on Oct 21, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Galliano Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups catsup 1 cup chili Sauce 1/2 cup Liquore Galliano 2 tablespoons Worcestershire Sauce 1/2 cup dark brown sugar 1/2 cup lemon juice Heat all ingredients together in saucepan. Keep hot as needed. Makes about 4 cups. Use this salsa also for hot dogs, hamburgers, spareribs, seafood, fish sticks and chicken. Posted to the BBQ List by Carey Starzinger on Mar 26, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Georgia's Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces butter 1/3 cup brown sugar large onion -- chopped fine 2 teaspoons yellow salad mustard 2 large garlic cloves -- minced fine 1 lemon -- juice from 1/4 cup -- more for sharper -- taste, bottled -- juice ok 1 cup favorite catsup ***OPTIONAL SPICES TO TASTE*** cloves allspice lemon pepper salt pepper -- freshly ground Tabasco sauce In saucepan, saut‚ onion and garlic in melted butter until soft. Add brown sugar, cook stirring continuously, until no longer granular. Add catsup, lemon juice and mustard and any optional spices. Bring to boil continually stirring, turn fire down to simmer. Cover pot with screen to permit thickening by evaporation, while preventing splattering of sauce. Stir once in a while to prevent burning on bottom. Takes about 15-min. With tongs dunk meat into sauce, shake off excess and grill over charcoal. Sauce keeps for several months when refrigerated. Can also be frozen then thawed in microwave. This is a sweet/tart sauce equally good on hamburgers, poultry, pork ribs and chops, over cooked rice. Posted to the BBQ List on July 12, 1998 Jeff Lipsitt Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Golden Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Prepared mustard 1 teaspoon Salt 1/4 teaspoon Pepper 1/2 cup Honey 1/2 teaspoon Rosemary leaves Mix all ingredients. Baste meat during the last half of cooking period. Just before serving, top meat with remaining sauce. Recipe By : From: Stephanie Da Silva File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip Posted to MM-Recipes Digest V4 #052001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Golden Mustard Barbecue Sauce Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup White vinegar 3/4 cup Prepared yellow mustard 1/2 medium onion -- minced 1/3 cup Water 1/4 cup Tomato puree 1 tablespoon Paprika 6 centiliters garlic -- minced 1 1/2 teaspoons Salt 1/2 teaspoon Cayenne 1/2 teaspoon Fresh ground black pepper Mix the ingredients in a saucepan and bring the liquid to a simmer. Reduce the heat to low and cook until the onions are tender and the mixture thickens, 20 to 25 minutes. Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks. * Variation: Add a tablespoon or two of mayonnaise or brown sugar for a different level of tang. ~ SOURCE: SMOKE AND SPICE Posted to MM-Recipes Digest V4 #232 by Michael McLaughlin on Sep 01, 1997 Posted to MM-Recipes Digest V4 #052001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Great Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cider vinegar 1/4 cup water 1 cup chopped onion 1 small lemon -- (unpeeled), cut -- into thin st 1/4 cup light brown sugar -- packed 2 tablespoons prepared mustard 1 tablespoon Worcestershire sauce 2 teaspoons salt 1/4 teaspoon red pepper flakes -- crushed 1 dash hot pepper sauce (like Texas Pete) to taste 1 cup tomato catsup 1/4 cup chili sauce In a large sauce pan, mix the vinegar and water. Stir in the onion, lemon, sugar, mustard, Worcestershire sauce, salt, red pepper flakes, and hot pepper sauce. Stir over medium-high heat until the mixture comes to a rolling boil. Reduce the heat to low and simmer, uncovered, for 20 minutes. Check and stir occasionally. Stir in the catsup and chili sauce. Increase the heat and return the sauce to a full boil. Remove the sauce from the heat and let cool about 15 minutes before using. This makes a great barbecue sauce for brushing on steaks and chicken--use lemon strips and all! Cover and marinate in the refrigerator for at least an hour before grilling. Baste the meat with additional sauce while grilling. Serve hot off the grill with extra sauce for dipping. Yields about 1 pint. Source: Contributed on-line by Cyndi Whitley. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greg's Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup apple cider vinegar 1/2 cup apple juice 1 pinch black pepper 3 dashes cayenne pepper sauce 4 pinches cumin 2 teaspoons garlic powder 14 ounces ketchup 3 tablespoons lemon juice 1/2 cup light brown sugar 1/4 cup light corn syrup 1 tablespoon molasses 1/4 cup Molson Ice Beer 1 teaspoon onion powder 3/4 cup cola 1 teaspoon salt 1 tablespoon soy sauce 1/4 cup Worcestershire sauce Mix all ingredients and simmer about 1/2 hour. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Guava Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans guava nectar -- (11.5 oz. cans) 1 1/2 cups onion -- chopped 2/3 cup guava jelly 1/3 cup dry sherry 1/4 cup molasses -- (mild-flavored -- light) 3 tablespoons red wine vinegar 2 tablespoons tomato paste 1 1/2 tablespoons garlic -- chopped 1 tablespoon ground cumin 2 teaspoons dry mustard Whisk all ingredients in a large saucepan. Boil mixture, whisking until jelly dissolves. Reduce heat and simmer until sauce is reduced to 3 cups. Cool. Posted to the BBQ List by Bill Ackerman on Aug 24, 1998. NOTES : Sauce can be prepared 3 days ahead. Keep refrigerated. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Hobbes' North Carolina Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup apple cider vinegar 2 teaspoons red pepper 3/4 cup water 1 dash sugar 2/3 cup minced onions 1 bay leaf 1 centiliter garlic -- crushed 2/3 teaspoon thyme 1/2 teaspoon salt 3 tablespoons peanut oil 1 teaspoon black pepper Combine all the ingredients in a small saucepan. Bring to a rapid boil, then simmer for 5 minutes. Remove from heat, cool, and store your bottle in the refrigerator. You can play around with the ingredients but the vinegar and red pepper are the main jewels. NOTES : Warning, may cause you to babble in strange tongues. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Homemade Texas Bar-B-Que Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bottle chili sauce 1 bottle catsup 1 large can tomato sauce 1 can stewed tomatoes 2 large onions 2 green peppers or better -- in bacon grease) 1 tablespoon liquid hickory smoke -- (optional) 2 tablespoons brown sugar 3 tablespoons vinegar -- (I use cider -- vinegar) 3 tablespoons Worcestershire sauce 1 tablespoon sweet basil 1 teaspoon crushed red pepper 2 dashes hot sauce Saut‚ onions and peppers in a bit of oil. Simmer several hours. I cook in a cast iron pot for about 4 hours. If you have space on your bbq pit grill...put pot on the smoker for last hour. If it thickens too much, you can dilute with a small can of V8 juice. Try this one. Got it years and years and years ago from a Texan friend. This sauce may be varied to your personal taste. Make it hotter by more red pepper or sweeter by more brown sugar. Keeps well in the refrigerator or may be frozen. Great on beef, poultry and pork! Posted to the BBQ list on July 7, 1998 by Heidi "karin anderson" The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Honey Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Vegetable oil Vinegar 1/2 cup Onion -- minced 2 tablespoons Fresh parsley -- minced 1 centiliter garlic -- minced 1 tablespoon Worcestershire sauce 1 8 oz 1/4 ts Pepper 1/2 cup Honey 1/8 teaspoon Cayenne 2 tablespoons Cider or sherry wine Tomato sauce Heat oil in medium skillet. Add onion and garlic and saute on medium - high heat until onion is transparent. Add remaining ingredients and simmer for 5 min. Remove from heat. Makes 1 cup. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Honey Citrus Glaze & Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 12 ounces Ca Frozen Orange or Tangerine -- Juice 2/3 cup Honey 1/2 cup Frank's® Original RedHot 2 tablespoons Ground Ginger 1/2 teaspoon Celery Seed Combine all ingredients in small saucepan. Bring to a boil. Reduce heat to medium-low. Cook 15minutes or until thickened and reduced, stirring occasionally. Use sauce to glaze ham, ribs or chicken during last 30 minutes of cooking. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Honey Spiced Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Catchup 2 tablespoons Dry mustard 2/3 cup Salad oil 3 teaspoons Ginger -- fresh grated 3/4 cup Vinegar 1 Lemon -- sliced thinly 5 tablespoons Worcestershire sauce 3 tablespoons Butter 1 cup Honey Combine all ingredients in a saucepan and heat to blend together. Source: Best Barbeque Recipes by Mildred Fischer Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Horseradish Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds chicken pieces 12 lemons -- juice from 12 cups ketchup 4 drops hot pepper sauce salt and pepper 1 cup butter 12 cups cider vinegar 2 teaspoons Worcestershire sauce 13 cups prepared horseradish Combine all ingredients in a non aluminum sauce pan and bring just to a boil. Lower heat immediately and simmer 15 minutes. Makes about 1 1/2 cups. Lightly brush on barbecue sauce. Use indirect heat, turning frequently and Do no let chicken burn. Posted to the BBQ List by Carey Starzinger on Jul 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Hot Spicy Texas Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Onions -- finely chopped, up -- to 4 3 Jalapeno chopped -- up to 4 8 Garlic cloves -- minced 1 cup Coffee -- (strong and just -- black) 1 cup Worcestershire Sauce 1 cup Ketchup -- Heinz is best 1/2 cup Brown sugar 1/4 cup Apple cidar vinegar 1/4 cup Chili powder -- (get a good kind!) 1 teaspoon Salt 1 teaspoon Pepper Combine all and boil, and reduce heat to a simmer for 30 minutes, stirring every now and again. Puree (if you like) , and serve at room temp or warm. Leftovers sauce can be kept refridged for 3 days or freeze for 3 months. From: Chile Pepper Magazine. pg.33 (June 1998) Posted to bbq-digest by JLipsitt on May 3, 1998 Posted to MM-Recipes Digest V4 #060501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * J&J's Outdoor Style Hickory Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup white or cider vinegar 1 cup ketchup 2 teaspoons brown sugar 4 tablespoons water 2 tablespoons Worcestershire sauce 2 teaspoons soy sauce 2 teaspoons dry mustard 1/2 teaspoon Mrs. Dash seasoning -- optional 1/2 teaspoon garlic salt 2 teaspoons tomato paste 1 teaspoon liquid smoke flavoring 1 teaspoon Kitchen Bouquet seasoning sauce 1/4 small onion -- finely chopped Stir until brown sugar dissolves. Make the night before and let stand in the refrigerator. Put it on and Enjoy. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * J&R's Barbecued Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 4 pound chicken -- split salt and pepper ***BASTING SAUCE*** 1/2 cup butter 1/8 cup lemon juice 1 teaspoon celery salt 1 teaspoon garlic powder 1 teaspoon white pepper 1 teaspoon paprika 1 teaspoon onion The last time I did it I split a 4 lb. chicken and salt and peppered it first thing before firing up the smoker and making the basting sauce. Bring basting sauce slowly to a boil and take off heat. I smoked it at 225 - 250F for 4 hours. I basted it about every hour and also added a foil packet of mesquite chips to the coals (mostly mesquite with some Kingsford thrown in). Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * J. B. Bryant's Memphis Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- See Directions I take a little different approach to making barbecue sauce. I lived in Memphis for many years where people take barbecue VERY seriously, and I developed a refined pallet for it there. When I make the sauce, it takes about 3 days of slow cooking (such as in a crock pot). I don't measure things, I just taste and add continuously throughout the days. The longer it can cook the better. I do have a set of standard ingredients I use and I'll list them here. There are no amounts listed because I haven't got the vaguest idea how much I might add to make it taste just right. I like my sauce just-right spicy and NOT sweet. Sweet catsup (like many restaurant chains seem to offer) holds no appeal to me, and neither does a sauce that has no flavor apart from its burning potential. SAUCE BASE: Low sodium V8 juice Whiskey or whiskey flavoring Tomato puree Low sodium Worcestershire sauce Molasses Horseradish Tobacco sauce Minced garlic Minced Jalapenos Onion juice Liquid smoke ADD TO THE SAUCE (as needed): Garlic powder Cracked black pepper (lots of it) Salt Cumin (not much of it) Mustard powder Powdered cocoa Cinnamon Any more of the base ingredients Posted to the BBQ List on July 12, 1998 Jeff Lipsitt Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * J. P. Hayes's Chipotle Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 wh ancho chilies -- seeded 1 cup warm water 2 wh New Mexican chilies -- seeded 1/2 can chipotles in adobo 1 cup water 1 teaspoon ground pepper 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 1 tablespoon canola oil 1 medium onion -- diced 10 centiliters garlic -- peeled and chopped 1/2 cup cider vinegar 2 tablespoons balsamic vinegar 1/4 cup brown sugar -- firmly packed 1 1/2 cups ketchup 1. Rehydrate the ancho and New Mexican chilies in warm water until soft, about 15 minutes. 2. Reserve water 3. Puree the rehydrated chilies, chipotles in adobo, pepper, cumin, oregano, and salt, using enough of the water from step 2 to make a paste. 4. Saut‚ the onion until translucent. Add roasted garlic and saut‚ for 5 minutes more. 5. Add the chile puree, vinegars, brown sugar, and ketchup and simmer for 30 minutes Yield: 3.5 cups NOTES : Chef J. P. Hayes of Sgt. Pepper's Hot Sauce Microbrewery in Austin, TX brews hot sauces, not beers. This is his favorite barbeque sauce because of the smoky flavor of the chipotle pepper. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jack Daniel's Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon shallots -- minced 1 teaspoon garlic -- minced 1/2 bo 5 oz. Worcestershire sauce 2 ounces Jack Daniel's whiskey 4 ounces cold butter 1 teaspoon parsley -- chopped 1 pinch black pepper Saut‚ shallots and garlic in Worcestershire sauce. Reduce by half. Add black pepper and whiskey. Flame. Off of heat, whisk in butter; finish with parsley. Use on grilled steaks and tenderloin. Posted to the BBQ List on July 04, 1998 by Karl E. Moser (KE3NF) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jack Daniels Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon shallots -- minced 1 teaspoon garlic -- mined 1/2 bo Worcestershire sauce 2 ounces Jack Daniels whiskey 4 ounces COLD butter 1 teaspoon parsley -- chopped 1 pinch black pepper Saut‚ shallots and garlic in Worcestershire sauce. Reduce by half. Add black pepper and whiskey. Flame. Off of heat, whisk in butter; add parsley. Use on grilled steaks and tenderloin MC Formatted by Kurt Lucas Contributed to the BBQ mailing list by "davetva" on Sep 8, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jack Daniel's Grill Glaze Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 he garlic 1 tablespoon olive oil 2/3 cup water 1 cup pineapple juice 1/4 cup 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 Daniel's Whiskey 1 tablespoon crushed pineapple 1/4 teaspoon cayenne pepper 1. 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 325ø oven for 1 hour. Remove garlic and let it cool until you can handle it. 2. 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. 3. 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. Add remaining ingredients to the pan and stir. 4. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over. Posted to the BBQ List by "Karl E. Moser (KE3NF)" on Aug 30, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jack Daniel's Rib Glaze Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 centiliters 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. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jack Daniel's Spectacular Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 centiliter garlic 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup beef broth 1 tablespoon fresh parsley -- chopped 2 cups fresh mushrooms -- sliced 2 green onions -- chopped 1 tablespoon butter 1/4 cup Jack Daniel's Whiskey Rub saucepan with garlic; discard garlic. Melt 2 TBS butter; stir in flour. Slowly add broth, stirring constantly. Add parsley; cook until thickened; set aside. Saut‚ mushrooms and onion in butter until tender. Add whiskey and thickened broth. Simmer several minutes over low heat. Serve over grilled or broiled chicken. Makes 2-1/2 cups. Posted to the BBQ List by Carey Starzinger on Jun 26, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jalapeno Jelly Glaze Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 jalapenos -- seeded and chopped 1 cup New Mexican Red Peppers -- diced 2 cups cider vinegar 4 cups sugar 6 ounces liquid pectin In a heavy 2 quart sauce pan over high heat, combine the peppers, jalapenos, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over. Remove from heat and add the pectin, slowly, mixing well. Return to heat again and cook until the mixture comes back to a boil. Then let cool. Use to glaze your ribs (or?) as they come out of the pit, or if you so choose, during the last 5 minutes or so of cooking. Posted to the BBQ List by Rock McNelly Source: "Grillin' And Chillin", FoodTV Network Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jamaican Jerk Sauce - 1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 dried habanero chilies or more -- (ground) 1/3 cup onion powder 2 teaspoons salt 1 teaspoon ground allspice 1 teaspoon ground black pepper 1 teaspoon dried thyme 2 teaspoons dried cinnamon 2 teaspoons dried nutmeg Another dish you could try is Coconut Shrimp. Just deep fry some shrimp in a batter to which you've added some shredded coconut. A good dipping sauce would be crushed pineapple with a couple of good dollops of a West Indian Scotch Bonnet pepper sauce, like Matouk's or Mabel's or Hak Has. To soak up the heat, serve some fried plantains and rice, and plenty of Red Stripe. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jamaican Jerk Sauce - 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 green onions -- chopped 1 small onion -- chopped 1 teaspoon cayenne 1/4 cup soy sauce 2 tablespoons brown sugar 1 teaspoon thyme 1/2 teaspoon nutmeg 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves Combine all ingredients in a blender container and process for 15 seconds at High speed. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jamaican Jerk Sauce - 3 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 scallion greens -- thinly sliced 2 large shallots 2 centiliters garlic -- minced 1 tablespoon fresh ginger root -- minced 1/2 scotch bonnet pepper -- minced 1 tablespoon allspice 1 teaspoon black pepper 1/4 teaspoon cayenne 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 tablespoon fresh thyme 1 teaspoon coarse salt 1 tablespoon dark brown sugar 1/2 cup fresh orange juice 1/2 cup rice wine vinegar 1/4 cup red wine vinegar 1/4 cup soy sauce 1/4 cup olive oil Combine scallions, shallots, garlic, ginger, chili. Set aside. In another bowl, combine spices, thyme, salt, sugar. Into the spices, whisk the orange juice, both vinegars, and soy sauce. Slowly drizzle in oil, while whisking constantly. Add the scallion mixture and stir. Let rest 1 hr. before marinating meat or poultry. Makes 2 1/2 cups. Make Jerk Chicken by marinating chicken in sauce overnight, then roasting and basting in oven till cooked (or grill, if possible). Can do same thing for ribs. Enjoy!! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerry's Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bo Bullseye Honey Smoke BBQ Sauce 5 tablespoons juice from jar of Vlasic hot pepper 2 tablespoons orange marmalade 2 tablespoons honey 2 tablespoons Worcestershire sauce Start from here and add your own spices if you like. I'm satisfied this is a great solution to my ancient quest. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jezebel Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 ounces pineapple preserves 18 ounces apple jelly 1 1/2 ounces dry mustard 5 ounces horseradish 1 tablespoon cracked pepper Combine all ingredients, blend well. Pour in jelly jars and refrigerate. Keeps indefinitely. NOTES : A very delicious condiment to serve with all meats. For appetizers, cut grilled/smoked chicken into chunks and let guests dip chunks in sauce. Always gets rave reviews! Great with ham. (Chile-heads could add their favorite hot stuff to this too.) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jim Prather's Mj Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup juice from the meat 1/4 cup fat drippings from the meat 1/2 cup ketchup 1/4 cup cider vinegar 1/4 cup Worcestershire sauce 1 pinch cinnamon Bring to a boil, then simmer to desired consistency. Posted to BBQ List by jprather@usa.net on Feb 23, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Joan Lowder's Q Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound margarine [or less] 3 small Durkee's sauce 2 tablespoons prepared mustard 3 lemons 3/4 cup sweet pickle vinegar 2 tablespoons sugar salt and pepper to taste 1 tablespoon Worcestershire sauce 1 tablespoon ketchup 3 bo water [use Durkee bottles] 1/4 cup mayonnaise Mix all together. Cut lemons in halve add to other ingredients and heat on low, stirring often, until margarine is melted and everything is well blended. Dip chicken or pork into sauce the last 15 minutes of grilling. Save some for "dipping" at the table. Of all the recipes I have made this one receives the most praise. One lady said "it taste so good, it makes you want to get up and dance." Posted to the BBQ List by Jeff Lipsitt on Aug 30, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * John Marsh's Talliwagger Southern Style Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup honey 1/2 cup molasses 1 he garlic -- broken unpeeled 1 tablespoon whole cumin seeds 3 tablespoons whole coriander seeds 1 tablespoon whole black peppercorns 1 tablespoon whole white peppercorns 8 small dried red chilies 2 bay leaves 3 tablespoons tomato paste 3 16 Oz Cans tomatoes 1 quart white vinegar 4 cups water 1/4 cup salt Combine first 9 ingredients in stock pot. Cook on medium heat 30 minutes. Add paste and tomatoes and cook 15 minutes breaking up the tomatoes. Stir in vinegar, water and salt. Simmer and reduce to desired consistency uncovered for 2-4 hours. Puree in blender. Refrigerate for a day or two to age. Posted to the BBQ List by Rock McNelly on Aug 26, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * John Willingham's Sweet Bar-B-Q Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups tomato sauce 1 1/2 cups cola or beer 1 1/2 cups cider vinegar 1 1/2 cups chili sauce 1/4 cup prepared mustard 1/2 cup steak sauce 2 lemons -- Juice of 1/2 cup Worcestershire sauce 2 tablespoons vegetable oil 1 tablespoon soy sauce 1 tablespoon honey 1/2 teaspoon Tabasco sauce 1 1/2 cups sugar -- (dark brown), -- packed 2 tablespoons black pepper -- freshly ground 2 tablespoons garlic salt 1 tablespoon butter or margarine In a large saucepan, combine the first 11 ingredients. Stir well. Bring to a simmer over medium heat. In a small bowl or glass jar with a lid, combine the brown sugar, pepper, garlic salt and mustard. Stir or shake to blend. Add the dry ingredients to the tomato mixture and stir well. Increase the heat to medium high, stir in the butter, and bring to a brisk simmer, stirring frequently. Cook for about 20 minutes (or longer for thicker, more flavorful sauce). The longer the sauce cooks, the less its final volume. Cover the saucepan and reduce the heat to low. Cook for about 30 minutes until the flavors are well-blended. Cool to tepid. Use immediately or cover and refrigerate up to one week. Posted to the BBQ List by gttracy@perigee.net (George Tracy) on Apr 30, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Johnson Family Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups ketchup 1 cup honey 1 medium onion -- chopped fine 1 large green pepper -- chopped fine 2 tablespoons Tabasco sauce 2 tablespoons garlic powder 2 tablespoons white vinegar 1/2 cup sugar -- (brown), packed 1/2 cup worcestershire sauce 1/2 cup water Combine all ingredients and bring the mixture to a boil. Reduce heat and simmer until onion and peppers are tender. President Lyndon B. Johnson often entertained his political friends with a barbecue. There are as many sauce recipes attributed to his barbecues as there are tall tales. Here's another one, an example of a Texas-style sauce. SOURCE: Jack Daniel's Old Time Barbecue Cookbook - ISBN 0-9624086-2-X10 Contributor: Jack Daniel's Old Time Barbecue Cookbook Posted to the AZstarnet BBQ Mailing List by gttracy@perigee.net (George Tracy) on Jun 19, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Judy's Barbeque Sauce For A Crowd Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 54 ounces Bullseye or KC Masterpiece barbeque sauce -- hickory smoke flavo 3 1/2 quarts tomato sauce 4 teaspoons dry mustard 2 tablespoons garlic powder 2 tablespoons onion powder 1 cup brown sugar 7 lemons -- juiced 2 tablespoons Worcestershire sauce 1/2 cup white Kayo syrup 1 tablespoon black pepper 1 teaspoon cayenne pepper 4 tablespoons oil or margarine Mix all ingredients and heat thoroughly to blend flavors, maybe 15 minutes on lowest heat. Cool. Baste on meat last 10 minutes only, or serve with meat. Keeps well in refrigerator. NOTES : I made this sauce for our crowd at the local "Pigfest", the official Mississippi Barbecue Cookoff, in '92. My cousin from TX entered in pork shoulders and won first place and $300! My sauce placed 9th out of 35 entries!! Not bad for my first and only entry. (It wasn't too hot as it was for kids and non-CH's too.) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Justin's Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups onions -- chopped 1/2 cup honey 2 tablespoons garlic -- chopped 4 tablespoons lemon juice 2 cups sweet pepper -- chopped 2 tablespoons salt 1 cup parsley -- dried 6 tablespoons Lea & Perrin's 2 cups dry white wine 1 teaspoon mint -- dried 6 tablespoons vinegar 2 tablespoons liquid smoke 1 tablespoon Louisiana hot sauce Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours. From Justin Wilson's "Outside Cooking with Inside Help" Posted to the BBQ List on June 9, 1998 by Karl E. Moser Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * K. C. Masterpiece Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 3/4 cup corn syrup 1/2 cup tomato paste 1/2 cup vinegar 3 tablespoons molasses 3 tablespoons brown sugar 1 teaspoon liquid smoke 1/2 teaspoon salt 1/4 teaspoon onion powder 1/4 teaspoon pepper 1/8 teaspoon paprika 1/8 teaspoon garlic Combine all ingredients in a medium saucepan over high heat and whisk until smooth. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick. Cool then store in a covered container in the refrigerator overnight so that flavors can develop. Posted to the BBQ List by RG959@aol.com on Sep 20, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * K.c. Masterpiece Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 3/4 cup corn syrup 1/2 cup tomato paste 1/2 cup vinegar 3 tablespoons molasses 3 tablespoons brown sugar 1 teaspoon liquid smoke 1/2 teaspoon salt 1/4 teaspoon onion powder 1/4 teaspoon pepper 1/8 teaspoon paprika 1/8 teaspoon garlic Combine all ingredients in a medium saucepan over high heat and whisk until smooth. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick. Cool then store in a covered container in the refrigerator overnight so that flavors can develop. MC Formatted by Kurt Lucas Contributed to the BBQ mailing list by RG959@aol.com on Sep 20, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kansas City-Style Barbecue Sauce (Paul Kirk) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup light brown sugar -- packed 1 package chili seasoning* -- (1 1/4 oz.) 2 teaspoons dry mustard 1 teaspoon ginger -- ground 1/2 teaspoon allspice -- ground 1/4 teaspoon cayenne pepper 1/4 teaspoon mace -- ground 1/4 teaspoon black pepper -- fresh ground 1 cup white distilled vinegar 1/4 cup molasses 1/4 cup water 32 ounces ketchup 3 teaspoons liquid smoke -- (optional) *(Garry Howard's chili powder recipe is good here) In a large saucepan, combine the brown sugar, chili seasoning, mustard, ginger, allspice, cayenne, mace, and black pepper. Add the vinegar, molasses, water, and liquid smoke. Stir until dry ingredients are dissolved. Add the ketchup and stir to mix. Bring to a boil over high heat, stirring constantly to avoid spattering. Reduce the heat to low, cover, and simmer for 30 minutes. Remove from the heat and let cool to room temperature. Use immediately or cool to room temperature, cover, and refrigerate for up to 1 week. This sauce (and most barbecue sauces) improves in taste if allowed to sit overnight in the refrigerator before use. Source: Paul Kirk, in "Willingham's World Championship Barbecue" NOTES : Recipe Editor: This is my favorite BBQ sauce. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Karl Moser's Bbq Sauce Recipe By : Serving Size : 0 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup ketchup 1/2 cup sugar 1/4 cup vinegar 2 tablespoons liquid smoke 1/3 cup molasses 3 tablespoons Texas Pete In a sauce pan add everything, cook on low heat 1 hour stirring occasionally. Works great on all your BBQ needs. Recipe by "Karl E. Moser" on Mar 30, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Karl's Sparerib Glaze Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup bottled chili sauce 1/2 cup grape jelly 2 teaspoons mustard 3 tablespoons honey 1/4 cup brown sugar Of course smoke your ribs first then right before you get ready to take these off the grill coat with the glaze !! Posted to the BBQ List by "Karl E. Moser" on Apr 13, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kinda Karolina Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup prepared mustard 1 cup vinegar 1/4 cup ground red pepper 1/4 cup salt 1 cup water Bring to a boil. Pour over anything that isn't moving or mooing... Source: Kansas City Barbeque by Bill Venable, Rick Welch, Bruce Daniel Posted to the BBQ List by Carey Starzinger on Aug 19, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Korean Style Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon ginger -- grated 3 cloves garlic -- diced 1 red chili pepper 1/4 cup salad oil -- (sesame seed oil) 2 tablespoons sake -- (japanese wine) 2 tablespoons sugar -- (more if needed) 1/2 cup shoyu Mix all above ingredients in order in a bottle and shake well. Leave in icebox overnight. This sauce can be used with short ribs, chicken, teriyaki etc. From "My Recipes", Red Hill Elementary School, Honolulu, HI, 1973 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kurt's Jalapeno Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 1 large yellow onion -- finely chopped 4 large jalapenos -- finely chopped 6 centiliters garlic -- minced 1 tablespoon peppercorns -- ground 1 tablespoon cumin -- ground 1 tablespoon crushed red pepper -- ground 1 1/2 tablespoons paprika 1 teaspoon oregano -- crushed 4 tablespoons ground New Mexican chile 3 tablespoons ground mustard 1 cup cider vinegar 12 ounces beer 28 ounces catsup 1/2 cup brown sugar 1/2 cup blackstrap molasses 2 tablespoons cayenne pepper sauce 1 lime -- juice of 1 1/2 tablespoons Worcestershire sauce 1 1/2 tablespoons kosher salt Saut‚ onions, garlic, and jalapenos until soft. Add all of the dry spices and saut‚ about 3 minutes, scraping pan bottom. Deglaze pan with the cider vinegar. Add remaining ingredients and simmer over low heat for about 2 hours. NOTES : I only added 1/4 cup of molasses while the sauce was simmering. After the sauce cooled I decided it needed more molasses and added 1/4 cup more. I think I liked the way the molasses tasted being added without cooking. Try doing it this way and I think you will be pleased. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kurt's Jalapeno Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 1 large yellow onion -- finely chopped 4 large jalapenos -- finely chopped 6 centiliters garlic -- minced 1 tablespoon peppercorns -- ground 1 tablespoon cumin -- ground 1 tablespoon crushed red pepper -- ground 1 1/2 tablespoons paprika 1 teaspoon oregano -- crushed 4 tablespoons ground New Mexican chile 3 tablespoons ground mustard 1 cup cider vinegar 12 ounces beer 28 ounces catsup 1/2 cup brown sugar 1/2 cup blackstrap molasses 2 tablespoons cayenne pepper sauce 1 lime -- Juice of 1 1/2 tablespoons worchestersire sauce 1 1/2 tablespoons kosher salt Saute onions, garlic, and jalapenos until soft. Add all of the dry spices and saute about 3 minutes, scraping pan bottom. Deglaze pan with the cider vinegar. Add remaining ingredients and simmer over low heat for about 2 hours. Recipe from by Kurt Lucas on Mar 18, 1998. NOTES : I only added 1/4 cup of molasses while the sauce was simmering. After the sauce cooled I decided it needed more molasses and added 1/4 cup more. I think I liked the way the molasses tasted being added without cooking. Try doing it this way and I think you will be pleased. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Larson's Guam Shish Kabob Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 medium onions 2 medium bell peppers -- (green) 1 st celery 6 la garlic 8 ounces mixed nuts -- (rinse off the -- salt) *grind all of the above or chop coa -- then add* 8 ounces unsalted peanut or cashew butter 6 lemons -- (2/3 c.) , juice of 1 pound brown sugar 3 cups Kikoman's Soy Sauce 1 cup water Cook in over at 250F for 2-4 hours or until thick - or on top of stove. Add a few drops of Tabasco Sauce and 1/2 Pt. Burgundy Wine. Posted to the BBQ List by Tykee/Peggy on Aug 25, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lendzioszek Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bo Kraft Original BBQ Sauce 1 me Stone-Ground Dijon Mustard 1 me honey Mix all ingredients together. If you want it sweeter, add more honey. If you want it with more bite, add more mustard. Slather generously over chicken, ribs, shrimp, or pork, or use as a sauce for dipping. Once again this is from cookin with Bob. Try it, play around with it. Hey, I know! But it's good in a pinch. Actually it is pretty good, especially if you spice it up a bit. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington #1 Dipping Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart ketchup 1 quart vinegar -- (amber 4% acidity) 10 ounces sugar 8 ounces salt 4 ounces black pepper 4 ounces crushed red pepper 1 pinch red cayenne pepper -- ground Combine all ingredients into a 1.5 gallon stock pot along with 1 gallon of water and bring to a boil, stirring occasionally. Spoon the piping hot dip onto the prepared meat just prior to serving. This is a very thin sauce, but it is the same formula that has been used around here for generations. This recipe was posted a while back by the son-in-law of the owner of Lexington #1, a highly regarded Q-joint. There is a certain amount of vagueness about whether the measurements are by weight or volume. I used weight for the dry ingredients and am very happy with the results. Posted to the BBQ List on July 20, 1998 by Jeffrey Cohen Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington #1 Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 quart ketchup 1/4 quart vinegar -- (amber 4% acidity) 2 1/2 ounces sugar 2 ounces salt 1 ounce black pepper 1 ounce crushed red pepper 1/4 pinch ground red pepper -- (cayenne) Combine all ingredients into a large pot with 1 quart water and bring to a boil, stirring occasionally. Spoon the piping hot dip onto the prepared meat just prior to serving. This is a very thin sauce, but it is the same formula that has been used around here for generations. Source: the son of Lexington #1. Posted to the BBQ List by Dan Gill on Jul 27, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington Barbecue Dip Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup distilled white or cider vinegar 3/4 cup ketchup 3/4 teaspoon red pepper flakes -- crushed salt and pepper -- to taste 1 teaspoon sugar 1/4 cup water Recipe by: Craig Claiborne Combine all ingredients in a small sauce pan and bring to a simmer. Cook, stirring, until the sugar dissolves. Remove from heat and let stand until cool. Spoon sauce over Barbequed meats or poultry. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington Dipping Sauce #1 Interpreted Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 quart ketchup 1/2 quart vinegar -- (4%) 1/2 cup pepper 1/2 cup crushed red pepper 2 cups kosher salt 2 1/4 cups sugar 1 pinch cayenne Made up a batch of Lexington #1 dipping sauce to go with my pork butt tonight. Very delicious, indeed. I broke it down in half and used the highly scientific method of buying 2 ounces of pepper, measuring it, and using that as the basis for dried measurements. Next time I'll reduce the salt and sugar a little bit (1/8 to 1/4 cup each?) Sauce was great.. Perfect compliment to pork. The idea of using it hot is so obvious, but was a big revelation to me. Keeps the meat nice and hot. Didn't get around to making slaw. Posted to BBQ List by ohboy@sirius.com on Aug 4, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington Nc Bbq Sauce A La Smoke And Spice Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cider vinegar 1/2 cup ketchup 1/2 teaspoon red pepper flakes 1 tablespoon sugar 1 teaspoon salt Preparation: Combine in a bowl and stir to dissolve sugar. Reduce heat and simmer for 10 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington Nc Bbq Sauce A La Staten, Version 1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington Nc Bbq Sauce A La Staten, Version 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington Nc Bbq Sauce A La Staten, Version 3 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington Nc Bbq Sauce A La Voltz Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. Source: :Barbecued Ribs, Smoked Butts, and Other Great Feeds" by Jeanne Voltz Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington Nc Bbq Sauce From Denver, North Carolina Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington Nc Bbq Sauce Via Yadkin County, Nc Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington-Style Barbeque Dip Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups apple cider vinegar 2/3 cup brown or white sugar 1/2 cup ketchup 2 tablespoons Texas Pete hot sauce 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon Worcestershire sauce 1 teaspoon onion powder 2 teaspoons Kitchen Bouquet browning sauce Combine all ingredients in a large pot. Bring to a simmer over medium heat and stir until sugar dissolves. Let sit for several hours before serving. NOTES : From the book "North Carolina Barbecue--Flavored By Time" by Bob Garner. John F. Blair--ISBN 0-89587-152-1 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington-Style Finishing Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 nam Mix ingredients and simmer on low heat for 30 minutes, stirring occasionally. Use as a finishing sauce for pulled pork barbecue. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Little Red-Haired Girl Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces no-salt tomato sauce 4 ounces sliced mushrooms 2 tablespoons honey chopped garlic 1 teaspoon chili powder 1 tablespoon basil 1 tablespoon oregano Mix well and add to meat before you cook it. It also works really well for baked chicken. Posted to the BBQ List by carrot@bear.stonemarche.org Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Luther's Barbecued Ribs Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds spareribs ***FLORIDA BARBECUE SAUCE*** 2 cups margarine or butter 1 cup cider vinegar 1 cup catsup 6 ounces jar prepared horseradish 6 limes or lemons -- (the juice) 1 teaspoon salt 1 tablespoon Worcestershire sauce 1 teaspoon hot pepper sauce PREPARE FLORIDA BARBECUE SAUCE: In a medium stainless-steel or enamelware saucepan melt margarine or butter slowly. Add vinegar, catsup, horseradish, lime or lemon juice, salt and Worcestershire and pepper sauces. Simmer uncovered 20 to 25 minutes to blend flavors. Use as basting sauce for pork, chicken or other meats and serve as a table sauce. Leftover sauce can be refrigerated and kept up to a week. NOTE: If using this sauce for chicken, lemons are better than limes; limes give a pleasant tang to pork and other meats. DIRECTIONS: Place ribs about 6 inches above hot coals. Brush lightly with sauce and brown on one side. Keep a water bottle handy when using this sauce as it causes flames to shoot up. Turn, brush again with sauce, and brown the other side. Continue turning and basting every 10 minutes until ribs are done, about 1 hour. Check by cutting near bone in a center section. If juices run clear or golden the ribs are done. Remove ribs to a platter. Cut into 1- to 3-rib sections and serve with any remaining sauce. Posted to the BBQ List by Carey Starzinger on May 10, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mad Dog's Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 each large onion -- chopped finely 2 tablespoons olive oil 2 tablespoons brown sugar 4 each cloves garlic -- mashed 2 cups tomato paste 1 cup tomato sauce 1/4 cup white vinegar 1/2 cup molasses 1/4 cup Worcestershire sauce 1 tablespoon dry mustard 1 tablespoon oregano 1 teaspoon thyme Chip the onion fine and simmer in olive oil until transparent. Mince the garlic and add to the onion; simmer for another minute. Stir in the remaining ingredients and bring to a boil. Simmer for about 15 minutes. Store in the refrigerator. Use on any barbeque specialty.. Source: "Kansas City Barbeque" by Ron Venable, Rick Welch, Bruce Daniel Posted to the BBQ List by Carey Starzinger on Sep 19, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mango Scotch Bonnet Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 green pepper -- cored 1 red pepper -- cored 2 tomatoes -- peeled and seeded 1 1/2 ripe mangoes -- peeled and cut from -- s 1/2 Spanish onion -- chopped 2 centiliters garlic -- minced 1 or Scotch bonnet or habanero chilies -- (I use 5), cut in -- ha 6 tablespoons cider vinegar 1/4 pound brown sugar 1/8 cup Dijon mustard 1/8 cup tamarind pulp 1 tablespoon cinnamon 1/2 tablespoon cumin 1/2 tablespoon thyme 1/2 tablespoon marjoram 1/2 cup water salt and pepper to taste Smoke peppers for 30 minutes. Combine all ingredient in saucepan. Simmer 1 hour. Puree and pour through strainer. Add salt and pepper. Makes 4 1/2 cups From: "Hot Licks" by J. Thompson Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Maple Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup maple syrup 1 cup ketchup 1 cup onions -- finely chopped 1/4 cup light brown sugar -- firmly packed 1/4 cup apple cider vinegar 1/2 cup water 2 tablespoons olive oil 2 tablespoons Worcestershire sauce 4 centiliters galic -- pressed 1/2 teaspoon salt 1/2 teaspoon hot sauce Bring ingredients to a boil in a saucepan, reduce heat, and simmer 20 minutes. Source: Southern Living Posted to the BBQ List in Nov. 1998 by Brof Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Margarita Glaze For Poultry Recipe By : Serving Size : 0 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup honey 1/4 cup triple sec 1/4 cup lime juice 1/4 cup tequila Posted to the BBQ List by Kit Anderson on Apr 10, 1998. NOTES : The hens will have a garlic salt and black pepper rub and finished with a margarita glaze. This is a variation of the honey-triple sec glaze with the addition of lime juice and tequila. It goes on the last 15 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marian's Dip For Spare Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sour cream 1 centiliter garlic -- mashed 1/4 teaspoon salt 2 teaspoons paprika 1/8 teaspoon cayenne 1 1/2 tablespoons lemon juice Blend together, mixing well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marinade And Basting Sauce For Brisket Of Beef Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups dry red wine 1 cup olive or peanut oil 2 tablespoons wine vinegar 2 teaspoons onion powder 1 teaspoon garlic powder 3 teaspoons salt 3 tablespoons Grey Poupon mustard 2 tablespoons prepared horseradish 3 tablespoons lime juice 2 teaspoons ground cayenne pepper Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. Some people may find Justin's 3 cups of dry red wine a little bit too much for their taste. No problem, use as much as you like in the sauce, and drink the rest. Sure won't go to waste. From Justin Wilson's "Outdoor Cooking With Inside Help" Posted to the BBQ List by Carey Starzinger on Jun 21, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marinade And Basting Sauce For Lamb Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olive oil 1/2 cup red wine vinegar -- flavored with -- garlic -- if desired 1 teaspoon thyme 1 teaspoon MSG -- (optional) 1 teaspoon mint -- (fresh or dried) 1 teaspoon freshly ground black pepper 1/2 teaspoon salt 1/2 teaspoon paprika Mix all ingredients. Marinate lamb for at least 2 hours before barbequing. Bast frequently with sauce while cooking in a Chinese smoke over or cooking over charcoal. Makes enough sauce for about 6 chops or a 3-5 pound roast. By "Carey W. Starzinger" on Jul 07, 1997. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marius Johnston's Vinegar Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cider vinegar 4 teaspoons cayenne pepper 1 tablespoon salt 2 1/2 teaspoons black pepper Mix and let it sit around for a while before using. Now, go down to your handy market and get some rolls, say Kaiser rolls (plain) or maybe plain French rolls. Take your freshly made Q'd and pulled pork and pile it on the bottom half of the roll, then pour several, 3-4 tablespoons to taste, of the vinegar sauce and top with the slaw, maybe nearly as much as the pork. There is something about the vinegar/slaw-mayo/smoked pork that is unique and wonderfully good. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mark's Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup ketchup 1/2 cup brown sugar 1/4 cup vinegar 1/4 cup Worcestershire sauce 1 tablespoon celery seed 1 teaspoon chili powder 1 dash black pepper 1 dash Tabasco sauce I've been using the following recipe for quite some time, I believe it might be what you're looking for. I found it in the recipe archives, it was originally posted by Mark Antry, whose name I haven't seen on the list for a while. It's excellent. I make it without the celery seed (and usually add more chili powder and substitute Texas Pete for the Tabasco. Posted to the BBQ List on July 8 by Britt Scheer Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Martha's Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup ketchup 6 ounces tomato paste 1 1/2 cups honey 1 1/2 teaspoons olive oil 2 teaspoons Tabasco sauce 1 teaspoon cayenne pepper 1 tablespoon Worcestershire sauce 1 tablespoon cocoa powder 1 teaspoon lemon juice 1/2 tablespoon soy sauce 1/2 teaspoon fresh ground black pepper 1 1/2 tablespoons curry powder 1 tablespoon paprika 2 centiliters garlic -- crushed Stir everything together and simmer for 20 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Master Recipe For Pulled Pork Part 1 Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe spicy chili rub 1 bone-in pork roast -- 6 to 8 pounds Boston butt -- shoulder 1 recipe Carolina-style Barbecue sauc ***SPICY CHILLI RUB*** 1 tablespoon ground black pepper 2 teaspoons cayenne pepper 2 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons brown sugar 1 tablespoon ground oregano 4 tablespoons paprika 2 tablespoons salt 1 tablespoon granulated sugar 1 tablespoon white pepper ***E NC-STYLE BARBECUE SAUCE*** 1 cup distilled white vinegar 1 cup cider vinegar 1 tablespoon sugar 1 tablespoon crushed red pepper flakes 1 tablespoon hot red pepper flakes salt and ground pepper to taste ***MID-SOUTH CAROLINA MUSTARD SAUCE 1 cup cider vinegar 6 tablespoons Dijon mustard 2 tablespoons maple syrup or honey 4 teaspoons Worcestershire sauce 1 teaspoon hot red pepper sauce 1 cup vegetable oil 2 teaspoons salt ground black pepper ***W SC-STYLE BARBECUE SAUCE*** 1 tablespoon vegetable oil 1/2 medium onion -- minced 2 medium garlic cloves -- minced 1/2 cup cider vinegar 1/2 cup Worcestershire sauce 1 tablespoon dry mustard 1 tablespoon dark brown sugar 1 tablespoon paprika 1 teaspoon salt 1 teaspoon cayenne pepper 1 cup ketchup Here's the high-point of the Cooks Illustrated article on Pulled Pork Preparing pulled pork requires little effort, but lots of time. Plan on nine hours from start to finish: three hours with the spice rub, three hours on the grill, two hours in the oven, and one hour to rest. To give the meat its characteristic smoky flavor, use either hickory chips that you've wrapped in foil pouches or add one medium to large chunk of hickory. We prefer one chunk, even though it has to be soaked in water for at least one hour, whereas the chips do not require soaking. If you do this with the chip pouches, the number will determine how strong a smoky flavor you get: One pouch is detectable, two noticeable, and three assertive. Serve the pulled pork on plain white bread or warmed buns with the classic accompaniments of dill pickle chips and coleslaw. 1. If using a fresh ham, remove skin. Massage dry rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours, but no longer than 72 hours. 2. At 1 hour prior to cooking, remove roast from refrigerator to stand at room temperature. Soak hickory chunk or assemble hickory chip pouches by wrapping a large handful of wood chips in each of one to three 12-inch squares of foil. Prick each foil pack with fork tines to allow smoke to escape. Meanwhile, ignite enough charcoal to fill slightly less than two shoeboxes, and burn until completely covered with thin coating light gray ash, 20 to 30 minutes. 3. Open bottom grill vents and arrange hot colas into two equal piles on opposite sides of grill, place chunk or pouch(es) directly on one pile of coals and set grill rack in place. Set unwrapped roast in disposable pan and place on rack between two piles of coal. Open grill lid vents three-quarters of the way and cover, turning lid so that vents are opposite chunk or pouch(es) to draw smoke through and around roast. Cook, adding fifteen to twenty briquettes every 30 to 40 minutes or seven to ten pieces lump charcoal every 15 to 20 minutes, along with additional pouches (if using), until smoke flavor has fully permeated meat, about 3 hours. 4. Adjust oven rack to middle position and preheat oven to 325F. Place roast in pan and wrap with foil to cover completely. Place pan in oven and bake until meat is fork-tender, about 2 hours. 5. Put foil-wrapped roast in pan into double grocery bag. Crimp top shut; let rest 1 hour. Transfer roast to cutting board and unwrap. When cool enough to handle, "pull" pork by separating roast into muscle sections, removing fat if desired, and tearing meat into thin shreds with fingers. continued in part 2 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Memphis Hogaholics Award-Winning Ribs Wet Finishing Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces dark soy sauce 24 ounces tomato juice 5 ounces Worcestershire sauce 12 ounces catsup 1 cup apple cider vinegar 1 cup brown sugar 1 lemon -- juice of 1 teaspoon red pepper 1 teaspoon black pepper 1 teaspoon dry mustard 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon oregano 1/2 teaspoon allspice 1/2 teaspoon ginger 1/2 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. The thing about this recipe is that it will depend on your smoker or grill and the size of your ribs. Memphis barbecue is over an extremely low fire so that the meat cooks very slowly. If you cannot do this on your grill, you'll have to adjust your cooking time accordingly. This is the original recipe and the time to cook it in a smoker is approximately 6 hours. However, I cannot do this on my grill because it's a gas grill and it's too hot. This is what I do. I place the ribs on one side of the grill only, I turn the burner on the other half of the grill on low. I place a smoker box over the flame with wood chips. Using this method, I can stretch out the cooking time to about 2 hours max. But it's worth the fuss. The ribs are so moist and falling apart on the inside with a nice crust on the outside. One more piece of advice. If you have a small grill and are doing a lot of meat for a big gang, here is something I do in that situation. I cook everything in batches until nearly done, then transfer to baking pans and keep in warm oven while I start the next batch. Since the majority of cooking was done on the grill, the effect is the same. Also, seal the pans of ribs with foil when you put in the oven; grilled ribs dry out quickly in the oven. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Memphis Magic Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 1/2 teaspoon fresh ground black pepper 1/8 teaspoon cayenne 1 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 saut‚ 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. Source: "Smoke and Spice" by Cheryl and Bill Jamison Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Memphis Magic Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- R: Smoke and Spice by Cheryl and Bi -- Jamison 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 1/2 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. MC Formatted by Kurt Lucas Posted to the AZstarnet BBQ Mailing List by Jeff Lipsitt Cable on Apr 23, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Memphis Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tomato sauce 1 cup apple cider vinegar 1/3 cup worcestershire sauce 1/3 cup water 1 tablespoon butter 1 small onion -- chopped 1 1/2 teaspoons salt 1/8 teaspoon pepper -- (black) 1/8 teaspoon pepper -- (red) Combine in a saucepan and bring to a boil. Simmer on low for 10 minutes. SOURCE: Jack Daniel's Old Time Barbecue Cookbook - ISBN 0-9624086-2-X10 Contributor: Jack Daniel's Old Time Barbecue Cookbook Posted to the AZstarnet BBQ Mailing List by gttracy@perigee.net (George Tracy) on Jun 19, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Memphis Style Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tomato sauce 1 cup vinegar 5 tablespoons Worcestershire sauce 1 tablespoon butter 1/2 small onion -- chopped 1 dash black pepper 1 dash cayenne pepper 1 1/2 teaspoons salt 1/2 cup water Mix all ingredients together in a large sauce pan, bring to a quick boil, reduce heat, and let simmer for 10 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Michael's Cantonese Pork Bbq Spareribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- pork ribs 4 teaspoons minced garlic 3 tablespoons sugar 5 tablespoons Koon Chun Thick Soy Sauce 1/3 cup Koon Chun Hoisin Sauce 1/2 cup Shaohsing Chinese Wine 2 tablespoons Koon Chun ground bean sauce ***GLAZE*** 2 tablespoons honey 2 teaspoons sesame seed oil 3 tablespoons thin soy sauce I take all the marinade ingredients and put into a bowl. I heat it up slightly so all the ingredients combine. I add a little cornstarch and water to thicken it up a little. I find it sticks to the ribs better this way. I put the ribs and marinade in a pan big enough to contain full racks. Being as dedicated as I am, I cover and refrigerate for a week. I also remove and switch around the ribs twice a day so all the ribs are well marinated. I don't like using a plastic bag here since the marinating drying slightly on the ribs works better. I get my grill hot. I use almond/apple/maple at a 50/30/20 ratio. I hot smoke the ribs for about 1.5 to 2.5 hours. The temperature gets to about 200 to 225F. I also brush the marinade several times while cooking. After ribs are done, I brush the with the glaze. I scale up the ratios here as well. I am more generous with the honey and less with the sesame seed oil. I use just enough to give a hint of the oil flavor. I sprinkle ribs with sesame seeds just before serving. I usually serve with a good quantity of Thai Fried Rice or Yang Chow Fried Rice. I also like Cantonese stir fried Brussel sprouts of Szechwan green beans. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mid-South Carolina Mustard Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cider vinegar 6 tablespoons Dijon mustard 2 tablespoons maple syrup or honey 4 teaspoons Worcestershire sauce 1 teaspoon hot red pepper sauce (Texas Pete or Tabasco) 1 cup vegetable oil 2 teaspoons salt 1 dash ground black pepper Mix all ingredients, including pepper to taste, in medium bowl. The pulled pork tossed in this mustard sauce was the hands-down favorite at a recent party. Though we prefer the flavor of Dijon mustard in this sauce, feel free to substitute other mustards to suit your taste. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mike's Honey-Chipotle Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 3 centiliters garlic -- minced 1 medium red onion -- chopped 2 chipotles in adobo sauce -- chopped 2 tablespoons adobo sauce 8 ounces tomato sauce 1 cu beef bouillon -- minced 1/2 cup hot water honey Saut‚ the onions and garlic in the olive oil over medium heat until soft. Add the chipotles, adobo sauce, tomato sauce and the bouillon dissolved in the 1/2 cup of hot water. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until you have a thick sauce. Allow the sauce to cool somewhat, then puree in a blender until smooth. If I want a sweeter taste, I will add about 1/4 cup honey to the mixture while still in the blender and mix. Do the lick the spoon test to see if it is sweet enough for whatever you will be using the sauce on. You can always add more honey, but you can't take it out. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mike's Kansas City Style Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons bacon fat 3 cups onion -- chopped fine 3/4 cup celery -- chopped fine 3 tablespoons minced garlic 1 #1 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 Saut‚ 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. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Missouri Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil 3/4 cup cider vinegar 1 teaspoon garlic -- finely minced 1/2 teaspoon sugar 1 tablespoon chili powder 1 teaspoon dry mustard 1 teaspoon paprika 1/2 teaspoon ground cumin Combine all ingredients, heat to boiling and allow to cool. Let set for at least one hour for flavors to blend. Posted to the BBQ List by Carey Starzinger on Apr 24, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mock-Bufalo Chipotle Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups dark corn syrup -- (Karo) 1 1/3 cups strong coffee 1 cup catsup 1 cup cider vinegar 1 cup Worcestershire Sauce 4 tablespoons corn oil 6 tablespoons chile powder -- (up to 8) 3 tablespoons prepared mustard 2 teaspoons salt 2 cans chipotle peppers in adobo sauce -- (7 oz) Here is the recipe for mock-Bufalo Chipotle Sauce as originally posted to the BBQ List by Carey Starzinger, cicra 1996. Additional thanks go to Kit Anderson who found and re-posted it last fall. (If the Chipotles in adobo sauce is not available to you locally, many mail order outfits can supply--Herdez brand is good) Dan Butts (Carey): "I have been quite fortunate in being able to taste something and come pretty darn close to duplicating it. Many times the ingredients seem strange, but the flavor is very close to the original. Here is my copy-cat flavor-wise of Bufalo (sic) Chipotle Sauce." Blenderize thoroughly. Heat thoroughly, bring to a boil, simmer until the desired thickness is obtained. If you are using the canned chipotles as the recipe calls for, you may can in a water bath canner for 15 minutes using 1/2 pint jars. Posted to BBQ List by Daniel Butts on Feb 07, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Molasses Orange Barbecue Sauce Recipe By : Serving Size : 3 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tomato soup -- condensed 10 3/4 oz -- si 1 8 oz can tomato sauce 1/2 cup molasses -- light 1/2 cup vinegar 1/2 cup brown sugar -- packed 1/4 cup vegetable oil 1 tablespoon minced onion -- instant 1 tablespoon seasoned salt 1 tablespoon dry mustard 1 tablespoon Worcestershire sauce 1 tablespoon orange peel -- finely shredded 1 1/2 teaspoons paprika 1/2 teaspoon pepper -- black 1/4 teaspoon garlic powder In a saucepan, combine all ingredients. Bring to a boil; reduce heat and simmer uncovered for 20 minutes. Use to baste beef or poultry last 15 minutes of grilling. Posted to the BBQ List by Carey Starzinger on May 22, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mom's Best Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 1 small Maui onion -- chopped fine 1 teaspoon Fresh ground pepper 3 tablespoons Sugar 2 teaspoons Colman's English mustard 2 teaspoons Hungarian paprika 1 cup Ketchup 1/2 cup Apple cider vinegar 1 1/2 cups Water 3 tablespoons Lea & Perrins Worcestershire sauce Melt butter; add onion. Cook until clear. Add dry seasonings, ketchup, vinegar and sauces. Bring to a boil. Bottle and refrigerate until needed. No better BBQ sauce for pork, chicken, beef or fish. BBQ SANDWICHES Take leftover roast beef and slice it very thin. Place in a sauce pot and cover with BBQ Sauce. Simmer for about 20 minutes and then pile high on a crusty roll. Onolicious!!! MARY'S NOTE As Emeril would say, I kick it up a notch! I add a little minced garlic and a splash of Liquid Smoke. Me ke aloha, Mary NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mom Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on May 11, 1998 Posted to MM-Recipes Digest V4 #075001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mustard Barbecue Sauce Recipe By : Serving Size : 16 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Finely chopped onion 1/2 cup Vinegar 1/3 cup Spicy brown mustard 1/2 teaspoon Celery seed 4 centiliters garlic -- minced 1/2 teaspoon Liquid smoke -- (optional) 3 tablespoons Sugar -or- 5 packages Equal -or- 1 1/2 teaspoons Equal measure In a small saucepan combine onion, vinegar, mustard, celery seed, garlic and, if desired, liquid smoke. Bring to boiling. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Uncover and simmer, stirring frequently, about 10 minutes or to desired consistency. Remove from heat; stir in sugar or Equal. Spoon over grilled or broiled beef, pork or chicken. Makes about 1 cup (16 one-tablespoon servings). PAMRAM@BEV.NET (PAM RAMSEY) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #127501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mustard Glazed Pork Ribs Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds pork ribs vegetable oil ***Mustard Rub*** 1/2 cup spicy brown mustard 2 tablespoons dry mustard 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon black pepper ***Honey Mustard Glaze*** 1 tablespoon spicy brown mustard 3 tablespoons honey 1/4 teaspoon cayenne One day in advance- coat ribs lightly with oil and apply rub. Refrigerate overnight (12-16 hours). Next day smoke ribs at 200-220F for 4-5 hours. Apply glaze 20 minutes before removing from pit. Posted to the BBQ List by Carey Starzinger on Sep 04, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mustard Vinegar Based Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups apple cider vinegar 1 cup yellow mustard 1 1/2 teaspoons black pepper -- fine ground, light 1 tablespoon Worcestershire sauce 1 cup brown sugar 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1 teaspoon Tabasco sauce Mix and use as a mop or as finishing sauce. Use on pork and hams. Author noted sauce gets better with age. Posted to the BBQ List on July 1, 1998 By Ken Haycook Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mustard Vinegar Based Mop/Dipping Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups apple cider vinegar 1 cup Yellow mustard 1 1/2 teaspoons black pepper -- fine ground, light 1 tablespoon Worcestershire sauce 1 cup brown sugar 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1 teaspoon Tabasco sauce Mix and use as a mop or as finishing sauce. Use on pork and hams Author noted sauce gets better with age. Posted to the BBQ List by "Randy & JoAnne" on Mar 30, 1998. Serving Ideas : Use as a mop or finishing sauce for dipping NOTES : Ken noted he was not the original author of this recipe and the author is unknown. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mustard Vinegar Based Sauce Recipe By : Serving Size : 0 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups apple cider vinegar 1 cup Yellow mustard 1 1/2 teaspoons black pepper -- fine ground, light 1 tablespoon Worcestershire sauce 1 cup brown sugar 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1 teaspoon Tabasco sauce Mix and use as a mop or as finishing sauce. Use on pork and hams Author noted sauce gets better with age. MC Formatted by Kurt Lucas Submitted to the AZstarnet BBQ Mailing List by "Edwin Pawlowski" on Aug 7, 1998, converted by MC_Buster. NOTES : Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mustard-Based Central South Carolina Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons peanut oil 2 tablespoons honey 2 garlic cloves -- minced 1 tablespoon brown sugar 1 onion -- minced 2 teaspoons dry mustard 1/2 cup catsup 1 teaspoon ginger 1/3 cup apple cider vinegar 1 pinch salt 2 tablespoons lemon juice Combine ingredients and set aside. Grill meat (do not add anything). During the last 4-10 minutes baste with this sauce. Boil the remaining sauce and spoon 2 T's onto each plate, adding the meat portion. Posted to the BBQ List on July 19, 1998 by Norm Corley Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * My Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 centiliters garlic Combine all ingredients except oil in blender. Blend until smooth. Place blended ingredients and oil in saucepan. Boil for 7 to eight minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * N. C. Piedmont Style Carolina Red Recipe By : Serving Size : 15 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cider vinegar 1/2 cup catsup 1/2 teaspoon cayenne 1 tablespoon sugar 1 teaspoon salt Mix ingredients in sauce pan and bring to boil and simmer until thick. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Nc Pork With Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups apple cider vinegar 1 cup yellow mustard 1 1/2 teaspoons finely ground black pepper 1 tablespoon Worcestershire sauce 3 pounds boneless pork shoulder 1 cup brown sugar 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1 teaspoon Tabasco sauce Over white hot coals, banked (the Weber Indirect Method), place pork, brushed with sauce. Cook, covered, 3 to 3 1/2 hours, basting and turning frequently. Pull it to shreds, add leftover sauce, serve hot. NOTES : Here is the recipe which caused my eventual downfall. I know it says NC and the North Carolina boys don't use mustard, but this is the way I got it off of the internet years ago. I was in North Carolina when I was 14 years old and BBQ was the last thing from my mind. Maybe the NC stands for something else I don't know but the sauce is great on pork, beef, weenies, boot leather, just about any thing. I was let out on a work release this weekend and made a quick Q; smoked ham, resmoked with hickory for about an hour at roasting temps, and served with green beans and potatoes boiled in beer and a avocado salad. The sauce was excellent on the ham and beans. It gets better with age. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Nc -Style Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup distilled white vinegar 1 cup apple cider vinegar 1 tablespoon sugar 1 tablespoon crushed red pepper flakes 2 tablespoons Worcestershire sauce salt and pepper to taste Mix all ingredients in a medium bowl. Posted to the BBQ List by Matlon@aol.com on Aug 28, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * New Mexico Style Barbecue Sauce Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 sauce 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 Source: Grillin' & Chillin' SHOW #GR3625 Posted to the BBQ List by muddy@ibm.net on Apr 18, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Nick's Rib Sauce Clone V Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *Part 1* 1 28 oz bottle Heinz Ketchup 1 cup Coke or Ginger Ale 1/2 cup Worcestershire sauce 2 tablespoons common yellow mustard 1 tablespoon lemon juice 2 teaspoons Mexican oregano 1 cup white sugar 2 tablespoons grape jelly 2 four slices of lemon - including ri *Part 2* 1/2 cup white sugar 1 tablespoon Hungarian sweet paprika 1 teaspoon ginger powder 1 teaspoon Accent 1 teaspoon sage 1 teaspoon marjoram 1 teaspoon onion powder 1 teaspoon garlic powder 2 teaspoons coarse black pepper 1 1/2 teaspoons Durkee lemon-pepper 1 teaspoon mace 1 teaspoon cumin 1/2 teaspoon grapefruit -- lemon or orange -- zest, grind *Part 3* 3/4 cup white vinegar 1 cup Coke 2 tablespoons olive oil *Part 4* 1 1/2 st margarine to the sauce. 1/4 cup apple butter -- up to 2/3 the remaining 2 lemon slices-rind a *Part 5* 1 tablespoon chilled olive oil mixed with 2 teaspoons instant orange Jell-O powder. PART I Combine the below ingredients and reduce to about or original volume. Be sure to cover the pan with a splatter screen. PART II Mix the following dry ingredients in a 2 cup measuring cup. Part III Combine the following three ingredients in the measuring cup with the dry liquids and mix thoroughly. Part IV Add enough water to maintain a "dipping sauce" consistency. Part V After the sauce has cooled to room temperature, add: Gently fold the oil-Jell-O combination into the cooled sauce. Bottle and refrigerate. Heat before using. Recipe by "Magers" on Mar 16, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Nick's Starburst Rib Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***PART I*** 2 cups canned diced tomatoes -- (16 oz) 28 ounces Heinz Ketchup 1/4 cup Worcestershire sauce 1 zest of one lemon - fresh. dice fin add this lemon quartered -- , rind and all 1 orange -- meat only, remove -- seeds 3 tablespoons grape jelly 1 tablespoon yellow mustard -- French's type 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon white pepper 1/2 teaspoon black pepper 2 teaspoons Mexican oregano** 1/2 teaspoon sage 1/2 teaspoon ginger 1/2 teaspoon red pepper 1/4 teaspoon turmeric 1/4 teaspoon sweet paprika 1/2 teaspoon marjoram ***PART II*** 1 1/4 cups white vinegar 1 1/2 cups water 1 cup dark brown sugar 1 cup white sugar 1/4 cup olive oil 1/4 cup margarine 1 tablespoon Louisiana hot sauce Part I directions: * Add the Worcestershire sauce to clean out the bottle. ** The flavor of Mexican is much different than Mediterranean oregano. KEY: Combine Part I ingredients and reduce to about one half original volume -thick and gooey. This may take about 5 hours. Cover the pan with a splatter screen or you'll be sorry. Just before proceeding with Part II, remove the bulk ingredients (lemon, orange and larger pieces of diced tomato) by straining through a French fry basket. Add Part II ingredients. Bring to a boil and reduce to a simmer. Continue cooking to reduce the sauce to desired consistency. This is actually a dipping sauce and should be thinner than regular BBQ sauce. Serve very "HOT" on the side for dipping, or pour generously over ribs, butterfly pork loins or chicken. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Norine's Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 chopped green onion tops 1/8 teaspoon cayenne pepper Put tomato sauce in non-aluminum sauce pan. Add remaining ingredients and simmer 15 minutes, stirring occasionally. Serve hot. Makes 2 1/2 cups. Posted to the BBQ List on June 9, 1998 by Karl E. Moser Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Eastern Rub & Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *Rub* 2 teaspoons salt 2 teaspoons sugar 2 teaspoons brown sugar 2 teaspoons cumin 2 teaspoons chili powder 2 teaspoons pepper 1 teaspoon cayenne pepper 1/4 cup paprika *Sauce* 1 cup white vinegar 1 cup cider vinegar 1 tablespoon sugar 1 tablespoon red pepper flake 1 teaspoon Tabasco 1 tablespoon pepper MC Formatted by Kurt Lucas Submitted to the AZstarnet BBQ Mailing List by "Edwin Pawlowski" on Aug 7, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Eastern Rub And Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***Rub*** 2 teaspoons salt 2 teaspoons sugar 2 teaspoons brown sugar 2 teaspoons cumin 2 teaspoons chili powder 2 teaspoons pepper 1 teaspoon cayenne pepper 1/4 cup paprika *Sauce* 1 cup white vinegar 1 cup cider vinegar 1 tablespoon sugar 1 tablespoon red pepper flake 1 teaspoon Tabasco 1 tablespoon pepper Posted to the BBQ List by "Edwin Pawlowski" on Aug 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Eastern Style Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cider vinegar 1/4 cup brown sugar 3 tablespoons salt 1 tablespoon red pepper flake 1 1/2 teaspoons cayenne 1 teaspoon pepper Posted to the BBQ List by "Edwin Pawlowski" on Aug 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Eastern Style With Butter Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons mustard 1 teaspoon pepper 6 tablespoons sugar 1 teaspoon white pepper 1 cup cider vinegar 1/2 teaspoon soy 2 teaspoons chili powder 2 tablespoons butter Combine all but soy and butter, heat 10 min. Add Soy and butter at end. Posted to the BBQ List by "Edwin Pawlowski" on Aug 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Eastern Style With Chili Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cider vinegar 1 tablespoon Tabasco 2 tablespoons paprika 3 tablespoons salt 1 tablespoon Worcester 1 tablespoon chili powder 3 tablespoons pepper 1 cup water Posted to the BBQ List by "Edwin Pawlowski" on Aug 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Eastern Style With Molasses Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 gall cider vinegar 1/2 cup salt 2 tablespoons red pepper 3 tablespoons red pepper flakes 1/2 cup molasses Posted to the BBQ List by "Edwin Pawlowski" on Aug 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Eastern Style With Sugar - 1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white vinegar 1 cup cider vinegar 1 tablespoon red pepper flake 1 tablespoon sugar 1 teaspoon Tabasco salt and pepper Posted to the BBQ List by "Edwin Pawlowski" on Aug 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Eastern Style With Sugar - 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cider vinegar 2 tablespoons salt 2 teaspoons ground red pepper 1 tablespoon red pepper flakes 2 tablespoons brown sugar Posted to the BBQ List by "Edwin Pawlowski" on Aug 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Eastern Style With Sugar - 3 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cider vinegar 2 tablespoons salt 1/2 teaspoon red pepper -- (cayenne) 1 teaspoon red pepper flakes 1 tablespoon brown sugar Posted to the BBQ List by "Edwin Pawlowski" on Aug 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Eastern Style With Sugar And Chili Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups cider vinegar 4 cups water 4 tablespoons Worcester 4 tablespoons chili powder 6 tablespoons paprika 6 tablespoons red pepper flake 12 tablespoons pepper 6 tablespoons salt 4 tablespoons sugar Posted to the BBQ List by "Edwin Pawlowski" on Aug 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Thin Red Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups vinegar 10 tablespoons ketchup 1/2 cup water 1 tablespoon sugar 1/2 teaspoon cayenne pepper 1 pinch red pepper salt and black pepper to taste This North Carolina thin red was one of many posted and collected by a Marc Green. Posted to BBQ List Digest V97 #016 by "Randy & JoAnne Dewberry" on Feb 28, 1997. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina-Style Barbecue Sauce Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white vinegar 1 tablespoon sugar 1 tablespoon Tabasco sauce 1 cup cider vinegar 1 tablespoon red pepper flakes -- crushed black pepper and Salt to taste In a non-corrosive container, combine all ingredients and mix well. Posted to the BBQ List by Carey Starzinger on Apr 24, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Old-Fashioned Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups ketchup 1/2 cup mustard -- ground 1/2 cup cider vinegar 1/8 cup honey 1/2 cup Worcestershire sauce 2 tablespoons Tabasco sauce 1/2 cup horseradish 2 teaspoons salt 1 teaspoon black pepper -- fresh ground 1 tablespoon sugar 1 each garlic -- clove, crushed 1 teaspoon sage Combine all ingredients in a saucepan. Bring to a boil while stirring constantly. Set aside and let cool to room temperature. Use for basting spareribs and as a general-purpose barbeque sauce for hamburgers, pork, etc. Source: Mesquite Cookery by John 'Boog' Powell Posted to the BBQ List by Carey Starzinger on Sep 20, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Orange Barbecue Sauce - Charlie's Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup ketchup 1/4 cup canola oil 1/4 cup orange juice 2 tablespoons cider vinegar 1/2 teaspoon garlic powder or 1 clove fresh garl 1 teaspoon cracked black pepper 3/4 teaspoon salt Charlie comments: Mix all ingredients together. Carefully use as a baste for the last 10 to 20 minutes of grilling. Makes over 3/4 cup. I marinated some chicken bits (thighs and drumsticks) in this stuff for a few hours. The bits were smoked in a Weber Kettle for about an hour with the food on one side and the fire heaped up on the other (charcoal with chunks of plum wood). Basted occasionally with the marinade which had been boiled (can't be too careful!). I managed to keep the temperature at the grill down to around 240-260F. Then I spread the coals out, opened the vents and moved the chicken bits directly over coals and crisped them. I basted liberally. Verdict: The kids loved it. I found it a bit sweet. Maybe next time I'll add some Texas Pete or some other hot sauce. Posted to the BBQ List on June 5, 1998 by John Cartlidge Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Orange Barbecue Sauce - Steven's Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 Barbequed Ribs, roast chicken or beef. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Orange Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup ketchup 1/4 cup canola oil 1/4 cup orange juice 2 tablespoons cider vinegar 1/2 teaspoon garlic powder or 1 clove fresh garl 1 teaspoon cracked black pepper 3/4 teaspoon salt Charlie comments: Mix all ingredients together. Carefully use as a baste for the last 10 to 20 minutes of grilling. Makes over 3/4 cup. I marinaded some chicken bits (thighs & drumsticks) in this stuff for a few hours. The bits were smoked in a Weber Kettle for about an hour with the food on one side and the fire heaped up on the other (charcoal with chunks of plum wood). Basted occasionally with the marinade which had been boiled (can't be too careful!). I managed to keep the temperature at the grill down to around 240-260F. Then I spread the coals out, opened the vents and moved the chicken bits directly over coals and crisped them. I basted liberaly. Verdict: The kids loved it. I found it a bit sweet. Maybe next time I'll add some Texas Pete or some other hot sauce. Posted to the BBQ List on June 5, 1998 by John Cartlidge Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Orange Currant Glaze Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups red currant jelly 1/3 cup grated orange zest 1 1/2 teaspoons ground allspice Yield: scant quart 1. Mix all ingredients and let sit for 1 hour. 2. Use as a basting glaze for smoked Rack of Pork. Thin with white wine or Orange juice for a dipping sauce. Posted to BBQ List by DBrophy627@aol.com on Feb 14, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Oriental Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons toasted sesame seeds 1 tablespoon peanut butter 4 tablespoons brown sugar 2 tablespoons curry powder 1/2 cup soy sauce 1 tablespoon pepper 1/3 cup oil 1/3 cup sherry 1 teaspoon grated ginger 1 tablespoon minced garlic 4 green onions chopped -- white Place first 8 items in blender and blend 45 seconds. Stir into bowl with ginger, garlic & onions. Use to marinate chicken. Posted to the BBQ List in Nov. 1998 by Bill Wight Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Original Barbecue Sauce 1948 Recipe By : Serving Size : 12 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 2 centiliters 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. Posted to the BBQ List by Rock McNelly on Aug 26, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Original Cybersauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- renderings from 1/4 pound bacon 1 large Canadian onion -- grated 1/2 cup green bell pepper -- grated 4 centiliters 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 nam 2 tablespoons Worcestershire sauce 1 teaspoon lemon peel 1 teaspoon coarse ground black pepper 1 teaspoon ground white pepper 6 chipotles en abobo -- minced 1/2 cup brown sugar pickling spice 1 teaspoon crushed rosemary 2 lemons -- juice from 12 ounces malty beer -- low hopped 1/2 cup Jack Daniel's hot pepper sauce -- to taste Fry bacon and remove from skillet. Saut‚ 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. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Outrageous Ham Steak Sauce (Bbq) Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup ketchup 1/4 cup cider vinegar 2 teaspoons Worcestershire sauce 1/2 teaspoon hot pepper sauce 2 tablespoons mustard -- prepared 1/4 cup sugar -- dark brown 1/2 teaspoon salt Cook sauce uncovered for 15 minutes. Marinate ham in sauce for 1/2 hour or longer, grill, broil, or fry ham steak basting with the sauce as needed. Very Good!! This is a very simple BBQ Sauce ideally suited for ham... Posted to the BBQ List by Carey Starzinger on Mar 28, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Palmieri Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup onions olive oil 1 cup water 4 tablespoons water 4 tablespoons white vinegar 2 tablespoons Worcestershire sauce 1/2 cup lemon juice 4 tablespoons brown sugar 2 cups chili sauce 1 teaspoon salt 1/2 teaspoon paprika 2 teaspoons pepper 2 teaspoons mustard 28 ounces ketchup 1/2 teaspoon ground ginger 1 teaspoon ground coriander Tabasco sauce -- to taste Saut‚ 1 cup of onions in a small amount of olive oil until they are dark brown--just before they get black. Add remaining ingredients and simmer for 20 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pantry Shelf Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Worcestershire sauce 2 tablespoons vinegar 1 tablespoon butter 1/8 teaspoon Tabasco sauce Mix well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Paul Kirk's Basic Kansas City Barbecue Seasoning Or All-Purp Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cane sugar 1/2 cup garlic salt 1/3 cup paprika 1/4 cup seasoned salt 3/4 cup BBQ spice 2 tablespoons onion salt 2 tablespoons celery salt 2 tablespoons chili seasoning 2 tablespoons black pepper 1 tablespoon ground ginger 1 tablespoon lemon pepper 2 tablespoons dry mustard 1/2 teaspoon thyme 1/2 teaspoon cayenne pepper Sift all ingredients together. Store in an airtight container away from sunlight. To use, sprinkle ribs, brisket, or chicken as if you were putting on heavy salt and pepper. Yields 3 cups Source: In Smokestack Lightning: Adventures in the Heart of Barbecue Country, by Lolis Eric Elie and Frank Stewart, 1996. Posted to the BBQ list on July 17, 1998 by George Tracy The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Paul Kirk's Texas-Style Brisket Bbq Sauce Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- 1 stick 2 cups minced onion 4 centiliters 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 non-reactive saucepan over medium-high heat. Add the onions and garlic and saut‚ 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 chilies 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. Source: Paul Kirk's Championship Barbecue Sauces ISBN 1-55832-125-x Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Paul Prudhomme's Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SEASONING MIX*** 1 1/2 teaspoons black pepper 1 teaspoon onion powder 1/2 teaspoon white pepper 1 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon cayenne ***MAIN INGREDIENTS*** 1/2 pound bacon -- minced 1 1/2 cups onion -- chopped 2 cups pork -- beef, or chicken -- stock 1/2 cup chili sauce 1 cup honey 3/4 cup dry roasted pecans -- chopped 5 tablespoons orange juice 1/2 orange -- rind and pulp 2 teaspoons lemon juice 1/4 lemon -- rind and pulp 2 tablespoons garlic -- minced 1 teaspoon Tabasco sauce 4 tablespoons butter Combine the seasoning mix ingredients in a small bowl and set aside. In a 2 Qt. saucepan, fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown but not burned, about 8 to 10 min., stirring occasionally. Stir in the seasoning mix and cook about 1 min. Add the stock, chili sauce, honey, pecans, orange juice,. lemon juice, orange and lemon rinds and pulp, garlic and Tabasco, stirring well. Reduce heat to low continue cooking about 10 min. stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 more minutes to let flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 min. then pour into food processor and process until pecans and bacon are finely chopped. This sauce may be used to BBQ Chicken, pork or ribs. Makes 5 cups. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Peach Barbecue Sauce Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 3/4 ounces junior peach cobbler -- 1 jar 1/3 cup catsup 1/3 cup vinegar 1/3 cup brown sugar -- packed 1 centiliter garlic -- minced 1 tablespoon Worcestershire sauce 1/2 teaspoon ginger -- ground 1/4 teaspoon mace -- ground 1 teaspoon onion salt NOTE: If the baby food is not available, you could use the same amount of finely chopped peaches, if canned, well drained before chopping. Combine all the ingredients thoroughly. Core the hot dogs diagonally on three sides. Barbecue basting with the sauce about three times while they are cooking. You can also use this on pork or chicken or the heated sauce in a chafing dish with sliced hot dogs. Makes about 1 1/2 cups of sauce, (enough for 2 lbs. of hot dogs). Posted to BBQ List by "david klose" on Aug 17, 97 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Peaches 'n Cream Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1 each small onion -- grated 2 tablespoons dark brown sugar 1 teaspoon ground cloves 1 teaspoon ground cayenne pepper 1 each 16 oz can sliced peaches in heavy s 1/2 cup Bailey's Irish Cream 1/2 cup chopped bread and butter pickles Many a good barbeque sauce is based on fruit nowadays. Since in fact, botanically speaking, a tomato is a fruit, I suppose one could argue that fruit is the most common constituent of any barbeque sauce. Still, one based on peaches might seem to be asking a lot of taste buds primed to mediate the hot, spicy flavors of a grill. In actuality, it provides a soothing contrast to them. Melt the butter in a small stainless steel or flameproof ceramic saucepan set over low heat. Add the onion, and saut‚ until golden. Stir in the brown sugar, cloves, and cayenne pepper, mixing well. Drain the peaches, reserving the syrup. Cut the slices in half and add them to the saucepan. Lightly blend in first the Bailey's Irish Cream then the pickles. Simmer, stirring gently occasionally for 20 minutes, or until the sauce thickens nicely. Chill before serving. This entire sauce may be blenderized to give it a smooth consistency.. Source: "Where There's Smoke, There's Flavor" by Richard Langer Posted to the BBQ List by Carey Starzinger on Sep 16, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Phoenix Brand Chamionship Bbq Sauce2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Onion -- minced 3/4 cup Whiskey 1/3 cup Vinegar 1/2 cup Brown sugar -- packed 1/2 teaspoon Pepper 1/4 cup Taomato paste 1/3 teaspoon Hot sauce -- to taste 4 centiliters garlic -- minced 2 cups Ketchup 1/4 cup Worcestershire sauce 3/4 cup Molasses 1/2 tablespoon Salt 2 tablespoons Liquid Barbecue SmokeAE -- to taste Combine onion, garllic and whiskey in a 3-quart saucepan. Saute until onion and garlic are tranlucent, about 10 min. Remove from heat and light mixture, flame for 20 seconds. Add all remaining ingredients. Bring to boil, then turn down mixture to a medium simmer. Simmer 20 min., stirring constantly. Run sauce through a medium strainer to remove onion and garlic bits if you prefer a smoother sauce. Makes 4 cups. This sauce get better with age so make it a day or two before use. Keep refigerated Posted to Kitmailbox by vwbug@iadfw.net on Apr 27, 1997 Posted to MM-Recipes Digest V4 #086501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Phoenix Grand Championship Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups barbecue sauce -- (your favorite) 1/2 onion -- minced 3/4 cup whiskey 1/3 cup vinegar 1/2 cup brown sugar -- packed 1/2 teaspoon pepper 1/4 cup tomato paste 1/3 teaspoon hot sauce -- to taste 4 centiliters garlic -- minced 2 cups ketchup 1/4 cup worcestershire sauce 3/4 cup molasses 1/2 tablespoon salt 2 tablespoons liquid smoke -- (optional), to -- taste (poor choice) Combine onion, garlic and whiskey in a 3-quart saucepan. Saute until onion and garlic are translucent, about 10 min. Remove from heat and light mixture , flame for 20 seconds. Add all remaining ingredients. Bring to boil, then turn down mixture to a medium simmer. Simmer 20 min., stirring constantly. Run sauce through a medium strainer to remove onion and garlic bits if you prefer a smoother sauce. Makes 4 cups. This sauce get better with age so make it a day or two before use. Keep refrigerated. Posted to the BBQ-List by Lloyd Carver on 12 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pickling Spice Mix For Homemade Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** Take an all cotton baby sock (yes, sock) and fill it with pickling spice until you have the bottom of the sock about the size of a golf ball. Push all the spices tight into the bottom of the sock, tie off the top with a knot, cut off the excess and plop the spice sock into the sauce mix. Let it simmer in the mixture throughout the cooking process. The dill gives the sauce that little special flavor that is familiar to all but unidentifiable. The bay keeps the dill from getting out of hand and the very very slight clove hint subconsciously reminds you of baked, glazed hams and cloves without being overbearing. I got this hint from a friend of a friend of a friend who's aunt and uncle used run a pit in St. Louis during the depression. After talking with this grand old lady, she reluctantly but graciously gave me the secret and I've been using it since then. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce I Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups vinegar 10 tablespoons ketchup 1/2 cup water 1 tablespoon sugar 1/2 teaspoon cayenne 1 pinch red pepper salt and pepper Cook over low heat, stirring, until sugar dissolves. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Ii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cider vinegar 1/2 cup ketchup 1 teaspoon salt 1/8 teaspoon red pepper flakes 1 tablespoon sugar 1/2 cup water Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Iii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 st butter 1/4 cup onion -- minced 1 1/4 cups cider vinegar 1 1/4 cups ketchup 3/4 tablespoon brown sugar 1 teaspoon Worcestershire sauce 1/4 teaspoon cayenne salt and pepper Saut‚ onion in butter. Add rest and simmer 30 min. Use on pork smoked with vinegar based mop. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Iv Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons brown sugar 1 tablespoon dry mustard 1 tablespoon celery salt 1 tablespoon cayenne 1 tablespoon black pepper 1 tablespoon paprika 2 tablespoons cornstarch 1/2 teaspoon allspice 4 cups tomato juice 1 1/2 teaspoons Worcestershire sauce 1 cup white vinegar 1 tablespoon onion -- grated Prevent lumping: mix dry ingredients, add some liquid to make paste. Add all liquids . Cook 2 hrs. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Ix Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces ketchup 6 ounces Texas Pete Hot Sauce 2 ounces Tabasco sauce 2 quarts vinegar 2 ounces chile powder Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce V Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/8 teaspoon cinnamon 1/3 cup cider vinegar 1/2 cup ketchup 1/2 teaspoon chili powder 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon celery seed 1 cup water Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Vi Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups brown sugar 1/2 cup vinegar 1 st butter 1 cup ketchup 6 ounces Heinz 57 Steak Sauce 1 tablespoon celery seed 1 cup onion -- chopped 1 centiliter garlic 1 tablespoon dry mustard red pepper flakes 1. Cook sugar, butter until bubbles. Add vinegar and whisk. Add rest and cook until thick. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Vii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MARINADE*** 1 cup apple cider 1/2 teaspoon cayenne ***SAUCE*** 1/4 cup Worcestershire sauce 1/4 cup brown sugar 1/4 cup cider vinegar 1/4 cup water 1/4 cup ketchup 2 teaspoons chili powder Marinate pork shoulders in marinade before smoking. Mix sauce ingredients well; use as a dipping or a finishing sauce. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Viii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups vinegar 1 cup water 1/2 cup ketchup 2 1/2 tablespoons chili powder 1 tablespoon pepper 1 1/2 tablespoons brown sugar 1 tablespoon lemon juice 1/2 teaspoon salt Simmer briefly. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce X Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Xi Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup 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 Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Xii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup 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 Simmer until sugar dissolved. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Xiii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup ketchup 1 cup water 1/4 cup cider vinegar 1 small onion -- chopped 2 teaspoons garlic powder 2 tablespoons brown sugar 2 tablespoons molasses 2 teaspoons dry mustard 1 teaspoon chili powder Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Xiv Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 black pepper 1 onion -- chopped Simmer one hour. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Xv Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 Simmer 15 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Xvi Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 1/2 cup water Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Xvii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup honey 1/3 cup molasses 1 he garlic 2 tablespoons whole cumin seeds 3 tablespoons coriander seed 1 tablespoon peppercorns 8 dry chile peppers 2 bay leaves 3 tablespoons tomato paste 48 ounces tomatoes 4 cups white vinegar 4 cups water 1/4 cup salt 1. Cook honey-chili 30 min. Add tomatoes, cook 15 min. Add rest, simmer 2-4 min. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Xviii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup cider vinegar 3/4 cup ketchup 3/4 teaspoon red pepper flakes 1 teaspoon sugar salt and pepper 1/4 cup water Simmer until sugar dissolves. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pigpen's Secret Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 bo 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 habanero chili -- diced remove seeds 1 pinch kosher salt 1 pinch ground coriander Combine all ingredients and Simmer 25 minutes on low heat. Cool and refrigerate. Notes: *Recipe from REVENGE OF THE BARBEQUE QUEENS, a culinary mystery by Lou Jane Temple, with Heaven Lee, chef, Heaven Cafe. Pat Hanneman (Ed) Posted to the BBQ List by "Garry Howard" on Sep 19, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pigpen's Secret Sauce* Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 bo 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 habanero chili -- diced remove seeds 1 pinch kosher salt 1 pinch ground coriander Combine all ingredients and Simmer 25 minutes on low heat. Cool and refrigerate. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pineapple Ginger Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon minced garlic 1 teaspoon minced ginger 1 cup no-sugar-added pineapple juice 1/4 cup low sodium tamari or soy sauce 1 tablespoon cornstarch dissolved in 1 tbs. cold Saut‚ garlic and ginger in a little water in a medium non-stick skillet. After about 3 minutes add juice and soy sauce. Heat on medium high until it boils, then stir in cornstarch. Heat until it gets to your desired consistency. Posted to BBQ List by "david klose" on Aug 17, 97 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pineapple Willie's Jack Daniel's Barbecue Sauce Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 large onion -- minced 4 centiliters garlic -- minced 3/4 cup Jack Daniel's whiskey 2 cups catsup 1/3 cup vinegar 1/4 cup Worcestershire sauce 1/2 cup brown sugar -- packed 3/4 cup molasses 1/2 teaspoon black pepper 1/2 tablespoon salt 1/4 cup tomato paste 2 tablespoons liquid smoke 1/3 teaspoon tabasco Combine onion, garlic, and Jack Daniel's Whiskey in a 3-quart saucepan. Saut‚' until onion and garlic are translucent, approximately 10 minutes. Remove from heat and light mixture; flame for 20 seconds. Add all remaining ingredients. Bring to a boil, then turn down to a medium simmer. Simmer 20 minutes, stirring constantly. Run sauce through a medium strainer to remove onion and garlic bits if you prefer a smoother sauce. Cool and enjoy. NOTE: This sauce gets better with age. If time permits, keep it in the refrigerator a day or so to develop a deeper, richer taste. Posted to the BBQ List in Nov. 1998 by Rock McNelly Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pineapple Willie's Jack Daniel's Bbq Sauce Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 large onion -- minced 4 centiliters garlic -- minced 3/4 cup Jack Daniel's whiskey 2 cups catsup 1/3 cup vinegar 1/4 cup Worcestershire sauce 1/2 cup brown sugar -- packed 3/4 cup molasses 1/2 teaspoon black pepper 1/2 tablespoon salt 1/4 cup tomato paste 2 tablespoons liquid smoke 1/3 teaspoon Tabasco Combine onion, garlic, and Jack Daniel's Whiskey in a 3-quart saucepan. Saut‚' until onion and garlic are translucent, approximately 10 minutes. Remove from heat and light mixture; flame for 20 seconds. Add all remaining ingredients. Bring to a boil, then turn down to a medium simmer. Simmer 20 minutes, stirring constantly. Run sauce through a medium strainer to remove onion and garlic bits if you prefer a smoother sauce. Cool and enjoy. NOTE: This sauce gets better with age. If time permits, keep it in the refrigerator a day or so to develop a deeper, richer taste. Posted to the BBQ List by Carey Starzinger on Apr 07, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pit Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound butter 2 cups vinegar 2 cups ketchup 1/2 cup Worcestershire sauce 1 tablespoon brown sugar 1 tablespoon onion juice 1 tablespoon Tabasco sauce 1 1/2 centiliters garlic -- chopped fine 1 tablespoon salt 1/2 teaspoon black pepper 1/4 teaspoon red pepper In large pot, bring all ingredients to a boil and then simmer for about 30 minutes, stirring frequently. Great to use for pork or beef. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Plantation Hot Sauce #2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup molasses 1/2 cup prepared mustard 1/2 cup vinegar or lemon juice 1/4 cup Worcestershire sauce 2 teaspoons bottled hot pepper sauce 1 teaspoon salt Blend molasses and prepared mustard; stir in remaining ingredients. Heat to boiling. Makes enough sauce for basting 4 pounds loin back ribs or spareribs. Source: BH & G, Barbecue Book, 1965 Posted to the BBQ List by Carey Starzinger on Oct 21, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Polynesian Teriyaki Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup soy sauce 1/3 cup apricot-pineapple preserves 1/2 teaspoon ginger 1/4 teaspoon garlic powder 1 tablespoon cornstarch 1/4 cup water Combine first four ingredients in saucepan and bring to a boil slowly. While sauce is cooking, combine cornstarch and water and add to sauce. Cook until sauce thickens. Source: Best Barbeque Recipes by Mildred Fischer Posted to the BBQ List by Carey Starzinger on Aug 06, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pork Butt Kicking Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- minced 3 cups ketchup 2 tablespoons worcestershire sauce 2 teaspoons chili powder 1 teaspoon Cayenne pepper 3/4 cup sugar 1 teaspoon garlic salt 1/2 cup tarragon vinegar Combine ingredients and cook over medium-low heat, stirring frequently, for 10 minutes. NOTES: This sauce is in the style of some western North Carolina joints as you start approaching the western mountains. SOURCE: Jack Daniel's Old Time Barbecue Cookbook - ISBN 0-9624086-2-X10 Contributor: Jack Daniel's Old Time Barbecue Cookbook Posted to the AZstarnet BBQ Mailing List by gttracy@perigee.net (George Tracy) on Jun 08, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pork Red Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces crushed tomatoes 1 small onion -- (minced) 1/8 cup honey 1/4 cup molasses 1/8 cup cider vinegar -- (amber) 1 cup ketchup 1 tablespoon minced garlic 3 tablespoons lemon juice 1 tablespoon Worcestershire sauce 1 tablespoon Frank's Louisiana hot sauce 1 tablespoon chili powder 1/2 tablespoon powdered mustard 1 teaspoon salt This is a sauce that I use on pulled pork, my wife really likes it and thinks that it might be good on ribs. Another suggestions would be to get a prepared sauce and add what you think is missing (I like to add jalapenos) or, we just had some Taco bell salsa, I'd bet with a bit of molasses or honey, some salt and some jalapenos that that would make for a tasty sauce. Personally though, I wouldn't waste good BBQ on the Vikings. Bring to boil, than simmer 1 hour. Refrigerate until used. I heat it up before I mix it into the pork. Posted to BBQ List by Tom Bernhardt on Jan 02, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pork Rib Peach Glaze Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 parts of peaches 1 part cane sugar 1/2 cup peach brandy -- or Contreau one lemon per 3 cups of peaches -- juice of Take fresh whole peaches: Make a cross opposite the stem and blanch in hot water for 6 seconds. Mash up or blend with a food processor. Cook them down in a stainless pot or pan. Boil on high heat for 3O minutes stirring constantly till it thickens. OR Cover with aluminum foil and Bake in oven at 3OOF for 1-2 hours just till they jell. Peaches should be shiny. Stir in oven once every 1/2 hour. Soak your glass jars in warm water, and ladle peach glaze into jars just 1/4" from top. Wipe tops clean inside, skim inside top seal with knife to let air out and store. Posted to BBQ List by "david klose" on Aug 17, 97 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * President Lyndon B Johnson Barbecue Sauce Recipe By : Serving Size : 12 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Ketchup 1/2 cup Cider vinegar 1 teaspoon Granulated sugar 1 teaspoon Chili powder 1/2 teaspoon Salt 1 1/2 cups Water 3 Ribs celery -- chopped 3 Bay leaves 1 centiliter garlic -- minced 2 tablespoons Onion -- chopped 4 tablespoons Worcestershire sauce 1 teaspoon Paprika 1 dash Black pepper 4 tablespoons Butter Combine all ingredients in a medium saucepan. Bing mixture to a boil. Turn diown heat and simmer 15 minutes. Remove from heat and strain. Formatted by JoAnn Pellegrino Recipe by: LBJ / San Antonio Express Texas Posted to MC-Recipe Digest by J Pellegrino on May 04, 1998 Posted to MM-Recipes Digest V4 #090501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pride Of The Deer Camp Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts water 1 1/2 cups brown sugar 1 1/2 cups Worcestershire 1 1/2 cups yellow mustard 1 quart catsup 1/2 cup black pepper 1/2 cup red pepper 3 quarts red wine vinegar 1 quart white wine 1 1/2 cups salt NOTES: The larger recipe makes about 2 gallons, the smaller recipe makes about a quart. It doesn't need refrigeration. Simply mix all ingredients well in a large pot and simmer for 30 minutes. Let cool and bottle. The pepper gets rid of the gamy flavor. The kids fight over venison marinated in this stuff. Posted to the BBQ List by Bill Mathews on Sep 24, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Que Queen's Royal Jelly Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup orange juice 1/2 cup apple cider vinegar 1/2 cup pickled peach juice -- from jar 4 pickled peaches 6 centiliters roasted garlic -- to 10 cloves 1/2 cup honey mustard 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 Combine the peaches (pitted) and the roasted garlic in the food processor and puree. Add this mix to all the other ingredients in a heavy, medium saucepan and simmer 20 to 30 minutes, until the sauce has thickened and turned a golden orange. Cool and refrigerate. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Quick Little Rib Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Worcestershire Sauce 2 tablespoons brown sugar 1 teaspoon salt 1 teaspoon dry mustard 1 tablespoon paprika 1/4 teaspoon chili powder 1/4 teaspoon red pepper flakes 1 cup tomato juice 1/4 cup regular vinegar 1 1/2 cups water 1 cup ketchup Makes about 3 cups, but I like to reduce it a little ... Just throw all in a pot and simmer it for a while.. Recipe by Rick Otto on Mar 15, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ranch Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup catsup 1/3 cup Worcestershire sauce 1 teaspoon chili powder 1 teaspoon salt 1 dash Tabasco sauce 1 cup water Combine all ingredients. Heat to boiling; simmer 30 minutes. If sauce gets too thick, add small amount of water. Use to baste ribs, etc. Source: Better Homes and Gardens Barbecue Book Posted to the BBQ List by Carey Starzinger on Oct 07, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Randy's Secret Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Five-Alive 1/4 cup dark brown sugar 1/4 cup vinegar 1 tablespoon apple cider vinegar 1/2 teaspoon black pepper -- coarsely crushed 2 tablespoons wine/pepper Worcestershire sauce 1/8 teaspoon cayenne pepper 1/8 teaspoon cumin 1/4 teaspoon Tabasco sauce 1 cup ketchup Mix at room temperature and use as a finishing and dipping sauce NOTES: The Five Alive product (if you have not tried it) is a mixture of different fruits like orange lime, tangerine grapefruit and something else. Pretty tasty The Wine and Pepper sauce is excellent and is found usually near the regular Worcestershire. sauce Substations: Five Alive SUB the juice of 1 Valencia Orange Wine and Pepper SUB Worcestershire sauce Variations:(one at the time) add 1 Tablespoon Soy sauce add 1 Teaspoon Lime Increase Apple Cider Vinegar to 1/4 cup add 1 Tablespoon Sherry add a dash of Liquid Smoke Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rattlesnake Club Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups ketchup 1/2 cup prepared chili sauce 1/4 cup prepared steak sauce 3 tablespoons dry mustard 2 tablespoons prepared horseradish 1 tablespoon molasses 1 tablespoon red wine vinegar 1 tablespoon jalapeno pepper -- minced 1 tablespoon garlic juice 1 tablespoon Tabasco sauce Whisk first 10 ingredients in bowl. Add hot pepper sauce to taste. (Can be prepared up to 1 week in advance. Cover and chill. Bring to room temperature to serve.) NOTES : Perfect with any kind of meat. Makes about 3 cups. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ray Edward's North Carolina Piedmont Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup black pepper 1/2 cup chili powder 1 quart yellow mustard 1 1/2 pounds brown sugar -- (up to 2) 1 cup salt or to taste 3 quarts ketchup 1 small Texas Pete 2 ga brown vinegar This is an excellent recipe sent to me by a great cook. It makes three gallons of delicious BBQ Sauce. Bring to boil and let simmer for 15 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Really Simple Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 each onion -- finely chopped 2 tablespoons fat or cooking oil 2 tablespoons vinegar 2 tablespoons brown sugar 4 tablespoons lemon juice 1 cup catsup 3 tablespoons Worcestershire sauce 1/2 cup water 1/2 teaspoon Tabasco sauce salt to taste liquid smoke -- (optional) Brown onion in the oil and add remaining ingredients. Simmer for 30 minutes. Transfer to a blender and thoroughly blend, making a smooth sauce. Use, for beef, chicken, pork, or lamb. Posted to the BBQ List by Carey Starzinger on Jul 13, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Really, Really Smell Good Sweet Mustard Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup granulated lite brown sugar 2 teaspoons mustard powder 1/2 teaspoon celery salt 1/4 cup Worcestershire 3 tablespoons balsamic vinegar 1/4 cup clean water Mix the dry ingredients in a cup. From dry cup, then on to the liquid, measure into a small sauce pan: Bring to a boil just before serving, on account of the smell. It will be thin, so use a spoon to parcel it out to the worthy. I dribbled this over Shake and Bake Pork Chops, 3/4 inch thick, and the audience said that it would be even better over nekkid Pork Q. Posted to BBQ List by jprather@usa.net on Dec 31, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Red Chinese Rib Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons ketchup 2 tablespoons concentrated orange juice 1 tablespoon hoisin sauce 1 teaspoon fresh ginger root -- minced 1 tablespoon soy sauce 1 tablespoon rice wine Mix all the ingredients and marinate 2 lbs. of baby back ribs in the mixture for at least 2 hours. Bake at 375F for 20 min. Turn and brush with sauce and bake for 25 more minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Red Hot Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup molasses 1/4 cup prepared mustard 1/4 cup packed brown sugar 3/4 cup vinegar 1/2 cup pineapple juice 1/4 cup Worcestershire sauce 1/2 teaspoon Tabasco sauce Put molasses, mustard, and brown sugar into a small bowl; stir to mix well. Add remaining ingredients; mix well. Makes about 2 cups. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Red Plum Rib Glaze Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons red plum jelly 2 teaspoons cider vinegar 2 teaspoons Texas Pete hot sauce Mix all ingredient well. Heat in microwave until the jelly is melted. Mix again. Heat until hot. Brush over ribs as you take the ribs off the pit. Posted to the BBQ List by Wyndell Ferguson Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Red's Basting Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons chili powder 1/2 teaspoon cayenne pepper 1 pound butter 2 each onions -- peeled/thick sliced 5 centiliters garlic -- peeled and crushed 1 bunch parsley sprigs -- chopped 1 bottle beer 1 pint vegetable oil 4 each lemon -- quartered 1/4 cup Worcestershire sauce 2 bay leaves Melt the butter, add the onions and garlic, and saut‚ for 4 to 5 minutes to soften. Add the beer, squeeze in the lemon juice, and add the lemon rinds to the pot. When the foam subsides, add all of the remaining ingredients and bring to a boil. Reduce the heat to a medium low and simmer for 20 minutes. Keep baste warm, adding beer and oil as needed. By the way, you'll notice that there are no tomatoes, ketchup, or sugar in this recipe. All of those things caramelize and burn quickly, giving the meat a black color and nasty taste. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Reed Hearon's Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound smoked bacon -- sliced or cubed 1 1/2 cups bacon fat -- lard, or drippings, -- [see note] 2 medium onions -- sliced 6 centiliters garlic -- lightly roasted and -- minced 1 teaspoon black pepper 1/2 teaspoon ground cloves 2 teaspoons ground allspice 1/4 cup ground coriander seed 1 1/2 cups brown sugar 1/2 cup molasses 3 cups malt or cider vinegar 1 7 oz. can chipotle chilies in adobo -- (to taste 1 pound ham hocks or smoked bones 1 quart ketchup 2 tablespoons Worcestershire sauce 1. In a large sauce pot render the bacon on low to medium heat until it is lightly browned all over. Add the bacon fat or drippings and onions (see notes) and continue cooking until the onions begin to brown. Add in the garlic, pepper, clove, allspice and coriander and cook for one minute. Add the brown sugar and molasses and simmer for one hour (see notes). 2. Add the vinegar, chipotles and ham hocks, bring to a boil, reduce to a simmer and cook until the volume is reduced by half. 3. Add the ketchup and Worcestershire and slowly simmer for 3 to 4 hours, stirring occasionally (see notes). Strain. Note (added by Tony from notes taken while watching Reed make this sauce): 1. Drippings from a smoked brisket can (should?) be used in place of or in addition to the bacon fat. 2. Use white onions if possible instead of yellow onions. 3. Use a vinegar that will complement whatever beverage you're serving: malt vinegar with beer, wine vinegar with wine, cider vinegar with hard cider, and so on. 4. Have the butcher split the bones. They should be added to the bacon while rendering. Reed also added the garlic cloves to the bacon while rendering to roast the garlic. 5. Simmering the sauce in step 1 is done to kill the sweetness. 6. Simmering times in step 3 are a minimum; overnight is better. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Remus's Kansas City Classic Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 teaspoon allspice 1/4 teaspoon cinnamon 1/4 teaspoon mace 14 teaspoons black pepper 1/2 teaspoon curry powder -- oriental pref. 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/4 cup white vinegar 1/2 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. Yield: 2 cups Source: From Remus Powers, PhB., Originator of the Diddy-Wa-Diddy Sauce Contest. Posted to the BBQ List by Carey Starzinger on Sep 17, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rib Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons bacon drippings 1 medium Vidalia or Spanish onion -- chopped fine 1 celery stalk -- chopped fine 1 centiliter garlic -- minced 1/2 cup old coffee -- (no more than 1 day) 1/2 cup flat beer 14 ounces ketchup 1 tomato -- chopped fine 6 tablespoons Worcestershire sauce 2 tablespoons cider vinegar 1/4 cup dry white wine -- (optional) 1 teaspoon dry mustard 2 tablespoons dark brown sugar 2 tablespoons mild red chile 1 tablespoon medium red chile 3/4 teaspoon ground cumin 1/4 teaspoon ground coriander seed 1 teaspoon liquid smoke -- (optional) 1. Melt bacon drippings and saut‚ onion, celery and garlic 2. Add remaining ingredients and simmers until thick (about 1/2 hour) Note: for more spice, replace one tablespoon of hot red chile for 1 one tablespoon of mild red chile. Posted to the BBQ List on July 18, 1998 by Karl E. Moser (KE3NF) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rick's Rib Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Worcestershire Sauce 2 tablespoons brown sugar 1 teaspoon salt 1 teaspoon dry mustard 1 tablespoon paprika 1/4 teaspoon chili powder 1/4 teaspoon red pepper flakes 1 cup tomato juice 1/4 cup regular vinegar 1 1/2 cups water 1 cup ketchup Makes about 3 cups, but I like to reduce it a little. Just throw all in a pot and simmer it for a while. Posted to the BBQ List by Carey Starzinger on Sep 08, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Robert A. Slayden's Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup ketchup 1/3 cup oil 1/2 cup vinegar 1/4 cup brown sugar 1/4 cup molasses 2 teaspoons lemon juice 3 tablespoons worchestershire sauce 2 tablespoons chili powder 1/4 teaspoon ginger 1/2 teaspoon garlic powder 1/2 teaspoon dry mustard 1 teaspoon dried onion flakes 1 dash salt and pepper Add all ingredients and heat until brown sugar dissolves. We have served this bbq sauce for years and everyone loves it!! MC Formatted by Kurt Lucas Submitted to the AZstarnet BBQ Mailing List by JLipsitt@aol.com on Aug 30, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Robert's Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup ketchup 1/3 cup oil 1/2 cup vinegar 1/4 cup brown sugar 1/4 cup molasses 2 teaspoons lemon juice 3 tablespoons Worcestershire sauce 2 tablespoons chili powder 1/4 teaspoon ginger 1/2 teaspoon garlic powder 1/2 teaspoon dry mustard 1 teaspoon dried onion flakes 1 dash salt and pepper Add all ingredients and heat until brown sugar dissolves. We have served this BBQ sauce for years and everyone loves it!! Posted to the BBQ List on July 12, 1998 Jeff Lipsitt Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rock's Doctored-Up Cattleman's Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart Cattlemen's smoky barbecue sauce 1/2 cup margarine 1/2 cup brown sugar -- packed 2 teaspoons roasted garlic pepper - to taste 1 1/2 tablespoons chipotle sauce - to taste Melt butter in saucepan. Add brown sugar and stir until melted. Stir in the rest of the ingredients and simmer for 15 minutes. Can be served immediately, but best if allowed to chill over night. Note: The chipotle sauce is not the adobo kind that has been discussed on the List in the past. This is the Bufalo (their spelling) brand, "Chipotle Mexican Hot Sauce" that's made in Mexico, and distributed by the Herdez Co. out of Carlsbad, CA. It's labeled as "very hot" but don't believe it! It's pretty mild. Posted to the BBQ List by Rock McNelly. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rock's Rib Finishing Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup clover honey 1 cup yellow mustard 1/2 cup BBQ sauce 2 tablespoons butter Put the honey in a stainless steel container and put it into the pit for about 1 1/2 hours, stirring occasionally. The honey takes on a nice, smoky flavor. Then remove it from the pit and add an equal amount of yellow mustard to the honey, followed by a half a cup of BBQ sauce, and two tablespoons of butter. Heat and stir until butter melts and ingredients are mixed well. Then with a good paint brush style basting brush, coat the ribs liberally as they come out of the pit. They're hot enough to melt the mixture forming a nice, sweet and tangy glaze. Posted to BBQ List by Rock McNelly on Jan 2, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rodney's Pickle Juice Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces tomato sauce 1 quart ketchup 1 2 qt. size lemon Kool-Aid powder -- , unsweetened 1/2 cup dark brown sugar 1/2 cup honey 1/2 cup Karo syrup -- (light or dark) 12 sorghum molasses -- unsulfured 1/2 cup homemade sweet pickle juice -- store-bought won't -- cut it 2 teaspoons garlic powder 2 teaspoons onion powder 1 tablespoon Tabasco sauce 1/2 teaspoon cayenne pepper 1 tablespoon cheap mustard 1 teaspoon salt 1 teaspoon white pepper 1 tablespoon Worcestershire sauce 1 teaspoon paprika Combine all ingredients in large sauce pan, tasting often as you add the different items. Depending on the brand of ketchup, tomato sauce used, you may need to modify any or all ingredients slightly. Some tomato sauces and ketchup are sweeter than others. Bring to a low simmer, do not boil. Cook until mixture attains the desired thickness, usually about 2 hours. Yield: about 3 gallons Posted to the BBQ List on July 20, 1998 by Rodney Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rod's Rib Glaze Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons fresh squeezed orange juice 3 tablespoons honey 1/2 teaspoon dark sweet soy 1/2 teaspoon teriyaki marinade 1 tablespoon plum sauce Posted to the BBQ List by rrip@goldengate.net on Apr 5, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Routh Street Restaurant Barbecue Sauce Recipe By : Serving Size : 20 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small tomato -- quartered 1 small onion -- quartered 1 st celery 1 red bell pepper -- halved and seeded 2 wh garlic cloves 1 small turnip -- quartered 1 small dried ancho chile pepper -- halved and seeded 1 serrano pepper -- halved and seeded 2 chipotle peppers -- halved and seeded 2 cups chicken or veal stock 2 teaspoons dry mustard 1/3 cup raspberry vinegar 1/3 cup light brown sugar 1/2 cup ketchup salt to taste Smoke all vegetables and chilies for 20 minutes. Transfer the ingredients to a medium saucepan with the stock. Bring to a boil and reduce the liquid by at least one-third. Whisk in the mustard, strain and set aside. In a small saucepan, whisk together the sugar and vinegar. Bring to a boil and continue cooking until the mixture becomes syrupy, about 3 minutes. Add to the strained stock and whisk in the catsup. Strain the sauce through a fine strainer and season with salt to taste. Posted to the BBQ List by Rock McNelly on Aug 26, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Routh Street Restaurant B-B-Q Sauce Recipe By : Serving Size : 20 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small tomato -- quartered 1 small onion -- quartered 1 st celery 1 red bell pepper -- halved and seeded 2 wh garlic cloves 1 small turnip -- quartered 1 small dried ancho chile pepper -- halved and seeded 1 serrano pepper -- halved and seeded 2 chipotle peppers -- halved and seeded 2 cups chicken or veal stock 2 teaspoons dry mustard 1/3 cup raspberry vinegar 1/3 cup light brown sugar 1/2 cup ketchup salt to taste Smoke all vegetables and chiles for 20 minutes. Transfer the ingredients to a medium saucepan with the stock. Bring to a boil and reduce the liquid by at least one third. Wisk in the mustard, strain and set aside. In a small saucepan, whisk together the sugar and vinegar. Bring to a boil and continue cooking until the mixture becomes syrupy, about 3 minutes. Add to the strained stock and whisk in the catsup. Strain the sauce through a fine strainer and season with salt to taste. Submitted to the AZstarnet BBQ Mailing List by PhantomBBQ@aol.com on Aug 20, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ryland Motley's Eastern North Carolina Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 3/8 ounces cider vinegar 4 1/3 teaspoons black pepper 2 1/8 teaspoons cayenne pepper 1 1/2 ounces salt First off, the secrets are not mine. I owe Mr. Motley a debt of gratitude for sharing them, even if it was in a purchased book. He recommends using a scale to weight the dry ingredients for consistency so I'm giving both the volume and dry weight of them. He figures the yield of a Boston butt to be 60% to 65% of the original weight. This is for 6 pounds of finished meat. Put the dry ingredients in a pot and as you add the vinegar a little at a time. Do not let it come to a boil. Slowly add in the vinegar and stir to dissolve the solids as best you can. All you should see is some black pepper if it is well mixed. Vinegar has a lower boiling point than water and if you boil some of it off the ratios will change. This should be ready when you take the meat off the fire to process it. The secret is to process the meat while it is hot. The hotter the meat is, the easier it is for the seasonings to penetrate it. This allows the seasonings to penetrate better. The meat should be chopped and all the fat that is left on is, including any fat that is running out while processing. The skin should be chopped by hand until it is a mush consistency. The skin is full of flavor and smoke. Scrape all the fat off of it and start chopping. After mixing the meat and seasonings, put it in the refrigerator for about 24 hours. Then gently heat it in a double boiler. Overheating will vaporize the vinegar. Cooking the meat: Most BBQers here cook a picnic with the skin up so the fat will render and baste the meat. Ryland does his skin down so the skin is crisped up a bit and has a better flavor. Hope this helps some. It is not easy to condense a dozen pages to a few paragraphs and maintain the authenticity of the author. Posted to the BBQ List by Ed Pawlowski. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sharky's Mustard Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon paprika 1 tablespoon ground black pepper 1 tablespoon salt 1 teaspoon garlic powder 1 cup prepared yellow mustard 1 cup packed brown sugar 1/2 cup white vinegar Combine all the ingredients in a mixing bowl; Stir until creamy. Chill for about 15 minutes before use. Source: Kansas City Barbeque by Bill Venable, Rick Welch, Bruce Daniel Posted to the BBQ List by Carey Starzinger on Aug 19, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sheila's Backyard Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Vegetable oil 1 medium onion -- peeled and slivered 4 whole cloves of garlic -- peeled and halved 1 28 oz. can peeled plum tomatoes crushed -- with juic 1 1/2 cups ketchup 1 cup fresh orange juice 6 tablespoons fresh lemon juice 6 tablespoons red wine vinegar 1/2 cup water 2 tablespoons all natural liquid smoke 1/4 cup dark brown sugar -- (packed) 3 tablespoons finely chopped crystallized ginger 2 tablespoons dark molasses 1 tablespoon Worcestershire sauce 1/4 teaspoon Tabasco sauce -- or more to taste 2 tablespoons chili powder 1 tablespoon ground coriander 1 tablespoon dry mustard 1 teaspoon salt -- or more to taste 1. Place the oil in a medium-size heavy pot. Add the onion and cook 5 to 7 minutes over medium heat until golden brown. Stir in the garlic during the last minute. 2. Add all of the remaining ingredients to the pot and combine well. 3. Bring to a boil, reduce heat to very low and cook, stirring often for 45 minutes to an hour or until the sauce thickens and has a smooth texture. 4. Remove the onion and garlic with a slotted spoon, discard. Adjust seasonings to taste. If the sauce is too thick, add a small amount of water. Cool to room temperature and refrigerate in covered containers for up to two weeks. Yield 5 cups. Posted to the BBQ List by Jeff Lipsitt on Aug 30, 1998. NOTES : Taken from Seattle Times - (Parade 1995) by Sheila Lukins. This is my absolute favorite sauce. Many ingredients, but so easy to make. Last forever in the refrigerator. Taste so fresh, coats well. Especially good on grilled chicken. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Shindig Bbq Sauce Recipe By : Serving Size : 100 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package garlic powder small bottle 1/2 can red pepper -- (or to taste) 1 pound brown sugar 1/2 can chili powder 1 can black pepper small can 1 ga white vinegar 1 package Worcestershire sauce small bottle 14 pounds ketchup -- (2 7# cans) 1/2 pound sausage Seasoning Put all ingredients except ketchup in pan. heat but do not boil. add ketchup and remove from heat. Dan Gill-- Here is a ketchup based sauce for the benefit of the poor misguided soul asking about store-bought sauces. We make up the whole recipe about once a year and pour it into the vinegar bottles to store and give to friends. I omit the sausage seasoning because I slather this on chicken more often than pork. You can always add a little sage when using on pork. It also makes a great table sauce. Developed over many years by a family in Richmond, VA that put on a lot of family shindigs. Sorry about the reference to large and small cans, etc. This was written back when most stores carried only Sauers and McCormick and cans sizes were standard. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Silver Pig Style Hot Table Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 teaspoons malt vinegar 7 teaspoons water 3 teaspoons cayenne pepper 3 teaspoons paprika 2 teaspoons nuoc nam 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 nam (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 nam. Simply combine all ingredients, shake well, and let sit. Give the bottle a good shake before using. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Six Pepper Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 each dried habaneros peppers 2 each chile de arbol peppers 2 each poblano peppers 2 each chipotle peppers 2 each ancho peppers 1 small can tomato paste 1/3 cup apple cider vinegar 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon cardamom 1 3/4 cups water 2 tablespoons chipotle sauce salt and pepper to taste Here's the recipe best as I can remember (I have a tradition of making new sauces drunk and modifying the flavors sober the next day). Place dried peppers in small sauce pan with 1 cup water. Saut‚ on low until water had reduced to about 1/4 cup. Remove peppers and place on baking sheet in 250F oven until completely dried. Grind in spice mill and add 1 Tsp. back to pepper reduction along with all other ingredients and remaining 1 cup water. Simmer on low for 20 min (or until the "bite" from the vinegar is gone). Add salt and black pepper to taste. Refrigerate overnight and correct flavors. Posted to the BBQ List in Nov. 1998 by Brian Geyer Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoke Shack Southern Style Sloppin' Sauce For Pulled Pork Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups apple cider vinegar 2 cups water 2 tablespoons salt 2 tablespoons black pepper 1 tablespoon hot sauce 1 tablespoon paprika 1 teaspoon ginger 1/2 teaspoon dry mustard powder I came up with this recipe because I just couldn't bring myself to spray apple juice on a piece of pork, which everyone seemed to be doing at the time. I was brought up to believe barbecue should taste like barbecue - not like applesauce. Here in the South, barbecue has a tangy, somewhat salty/hot flavor, and should never, under any circumstances, be sweet. Mix all the ingredients together - except for the salt* - in a stainless steel pot. Bring just to a boil, then simmer for a minute or two (this helps cut the bite of the vinegar). Add the salt, stir until dissolved, then remove from heat and allow to cool. Makes 4 cups. Use this as you would a marinade for pork or chicken. If you wish to use this as a baste, you should add oil (I add 1/2 - 3/4 cup margarine to mine for the flavor and oil) and heat thoroughly. I also add beer to the mix. You can, of course, add hot sauce to your heart's content. *Never add salt to a liquid in a stainless steel pot unless the liquid is hot/boiling. Salt will of course sink, and if it is not quickly dissolved will pit your expensive pot. Posted to the BBQ List on June 7, 1998 by Scott McDaniel Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoke Signals Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 1 cup minced onion 3 garlic cloves -- minced 1 tablespoon mild chile powder 28 ounces crushed tomatoes with puree 12 ounces amber beer -- such as Dos Equis 1 cup hot tomato salsa 1/2 cup ketchup 1/4 cup light brown sugar -- packed 4 chipotles in adobo sauce -- minced 2 tablespoons adobo sauce -- from can 2 tablespoons cider vinegar 2 tablespoons unsulfured molasses 1/2 teaspoon liquid hickory smoke flavoring 1/2 teaspoon 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, 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. NOTES : From El Paso Chile Company's TEXAS BORDER COOKBOOK Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Pheasant - 1 Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 2-lb pheasants -- quartered 2 tablespoons whiskey or water 1/2 teaspoon salt 1/2 teaspoon sugar apple barbecue sauce -- (recipe follows) ***APPLE BARBECUE SAUCE*** 1 cup applesauce 1/4 cup firmly packed light-brown sugar 2 tablespoons cider vinegar 1/2 teaspoon chili powder 1/4 teaspoon ground cloves 1. Cut pheasant legs through the joints to separate drumsticks from thighs. Set drumsticks aside; bone and skin thighs and breasts. Refrigerate remaining pheasant pieces and bones for another use. 2. Prepare smoker using fuel of your choice with mild flavor wood chips/chunks. 3. Arrange boned pheasant thighs and breasts and the drumsticks on rack in smoker or roasting pan. Brush with whiskey. Sprinkle with salt and sugar. 4. Smoke pheasant until done, 170F in deepest part of breast meat. When measuring temperature, do not hit the bone with the thermometer probe tip. DO NOT OVERCOOK. Meat will be dry. 5. Serve with Apple Barbecue Sauce, if desired. APPLE BARBEQUE SAUCE: In a heavy 1-quart saucepan, combine. Heat to boiling over high heat; reduce heat to low and cook, stirring constantly, 2 minutes. Source: Country Living Holidays Posted to BBQ List by rhurley@carbon.cudenver.edu on Dec 02, 97 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** Phil Harbison wrote: >> I like the idea of smoking the sauce but I don't want any grease in the sauce. I'm using an OK-Joe vertical smoker. Would a second pan filled with sauce placed on the top rack interfere with the cooking process? This sounds like a good way to make a weak form of liquid smoke. That might be good in some recipes.>> My dad did that for as long as I can remember. Scott takes the idea one step farther, letting meat juice drip in. With Scott's method, you'll probably want to refrigerate it so the fat will harden and be easy to remove. What I do is make my sauce, but keep it a little on the thin side. I pour it into a Pyrex dish, and set it off to the side on the smoker for the last few hours. You'll get a blackish film that forms on the surface. Just stir that in every half your or so, until you get the flavor you want. Much better than using liquid smoke. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Short Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds beef plate short ribs ***SAUCE*** 10 1/2 ounces condensed tomato soup 3/4 cup dry red wine 1/4 cup finely chopped onion 2 tablespoons cooking oil 1 tablespoon prepared mustard 2 teaspoons chili powder 1 teaspoon paprika 1/2 teaspoon celery seed Soak wood chips (Mesquite or Hickory) in enough water to cover about an hour before cooking time. Drain chips. In covered grill place SLOW coals on both sides of drip pan. Sprinkle coals with some dampened wood chips. Place ribs, bone side down on grill. Replace cover. Cook ribs till done, about 1 1/2-2 hours, adding more wood chips every half hour. Meanwhile, in saucepan mix tomato soup, wine, onion, cooking oil, mustard, chili powder, paprika, celery seed and 1/4 tsp. salt. Heat sauce at side of grill. Brush ribs with sauce. Grill, uncovered, about 20 minutes more, brush ribs frequently with sauce. By "Carey W. Starzinger" on Jul 06, 1997. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sonny Bryan's Barbecue Sauce Recipe By : Serving Size : 64 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil -- (bacon drippings) 1 medium onion -- slivered 4 centiliters garlic -- chopped 28 fluid ounces crushed tomatoes 1 1/2 cups ketchup 1 cup fresh orange juice 6 tablespoons fresh lemon juice 6 tablespoons red wine vinegar 1/2 cup water 2 tablespoons liquid smoke flavoring 1/4 cup honey 1/2 cup brown sugar -- packed 3 tablespoons crystallized ginger -- finely chopped 2 tablespoons dark molasses 1 tablespoon Worcestershire sauce 1/4 teaspoon Tabasco 2 tablespoons chili powder 1 tablespoon coriander -- ground 1 tablespoon dry mustard 1 teaspoon salt Saut‚ onion until golden brown. Add garlic for one minute. Add remaining ingredients. Bring to boil. Reduce heat and simmer 45 minutes, stirring frequently. Posted to the BBQ List by Rock McNelly on Aug 26, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sourghum Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup blackstrap molasses 1 cup apple cider vinegar 1 cup balsamic vinegar 2 cups chopped onions 1 cup chipotles in adobo 2 he garlic 1 tablespoon black pepper sweet spices -- (cinnamon, allspice, -- e Stir fry the onions a bit in their own moisture, then add the rest, cook for a few hours, cool, blend. Makes a great marinade, and the leftovers can be used for sauce. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Carolina Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup yellow prepared mustard 1/2 cup white sugar 1/4 cup light brown sugar 1 cup cider vinegar 2 tablespoons chili powder 1 teaspoon black pepper 1 teaspoon white pepper 1/4 teaspoon cayenne pepper 4 drops Tabasco sauce 1/2 teaspoon soy sauce 2 tablespoons butter Combine all ingredients except soy sauce and butter in saucepan and simmer 10 minutes. Remove from heat. Stir in soy sauce and butter. May be used as a basting sauce for barbecue meat or as a condiment when served with grilled pork, beef or chicken. Posted to the BBQ List on July 18, 1998 by kshort Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Carolina Mustard Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup yellow mustard 1/2 cup sugar 1 cup cider vinegar 2 tablespoons chili powder 1 teaspoon black pepper 1 teaspoon white pepper 1/4 teaspoon cayenne pepper 5 dashes Tabasco -- or to taste 1/2 teaspoon soy sauce 2 tablespoons butter Combine all ingredients except soy sauce and butter in a saucepan and simmer for 10 minutes. Remove from heat. Stir in soy sauce and butter. Use as a basting sauce for barbecuing or as a condiment for grilled pork or chicken. Posted to the BBQ List on July 18, 1998 by kshort Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Carolina Mustard Dipping And Finishing Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup apple cider vinegar 1 cup cheap yellow mustard 1/4 cup ketchup 1/4 cup sweet molasses 1 tablespoon Worcestershire hot sauce to taste Mix all ingredients and bring to a boil for 2 or 3 minutes. Refrigerate overnight. This stuff is wonderful on anything you can grill or barbecue. Posted to the BBQ List by George Tracy gttracy@perigee.net Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Carolina Mustard Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup prepared mustard 3/4 cup red wine vinegar 1 1/2 tablespoons margarine 2 teaspoons salt 1/4 teaspoon black pepper 1/2 teaspoon Tabasco sauce 1/2 tablespoon Worcestershire sauce 1/4 cup granulated sugar Combine all ingredients in a medium saucepan. Mix well. Simmer on low heat for 10-15 minutes, let stand at room temperature for one hour before serving. By ncorley@usa.net (Norm Corley) on Dec 28, 1997. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Carolina Style Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 1/4 cup minced onion 1 tablespoon minced garlic 1/3 cup commercial yellow mustard -- (like French's) 3 tablespoons ketchup 2 tablespoons light brown sugar 1/2 cup distilled white vinegar 1/4 cup water 2 teaspoons lemon juice 1/8 teaspoon ground black pepper 1/8 teaspoon ground cayenne pepper 1 tablespoon coarse salt 1. Heat the vegetable oil over moderate heat. Add the onion and garlic and cook for 5 minutes, or until slightly soft. 2. Add all the remaining ingredients, and simmer sauce, uncovered, for 20 minutes. (The sauce will thicken slightly.) Posted to the BBQ List by Jeff Lipsitt on Aug 30, 1998. NOTES : The Carolina story gets even more complicated when you consider South Carolina. There, as in Georgia, yellow barbecue sauce, made with lots of commercial mustard, is often the sauce of choice. We're not too crazy about the flavor of French's mustard, but the following medium-thick, yellow, authentic sauce does add delicious layers of flavors to the mustardy core. We find it especially delicious with something quite un-barbecue-like grilled shrimp. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Central Carolina Baste/Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons peanut oil 2 centiliters garlic 1 onion -- minced 1/2 cup ketchup 1/3 cup cider vinegar 2 tablespoons lemon juice 2 tablespoons honey 1 tablespoon brown sugar 2 tablespoons dry mustard 1 teaspoon ginger salt Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Central Carolina Gold Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups mustard 5 tablespoons brown sugar 4 tablespoons tomato paste 3 tablespoons apple cider vinegar 1 tablespoon Worcestershire sauce 1/2 teaspoon cayenne 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1. Combine and simmer for about 5 minutes to. dissolve sugar. Important tip: Don't overcook. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Central Carolina Gold Ii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white vinegar 3/4 cup mustard 1/2 cup onion -- chopped 1/3 cup water 1/4 cup tomato puree 1 tablespoon paprika 6 centiliters garlic -- minced 1 1/2 teaspoons salt 2/3 teaspoon cayenne 1/2 teaspoon black pepper 1. Simmer 30 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Central Carolina Gold Iii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces Worcestershire sauce 6 ounces Tabasco sauce 1/2 ga vinegar 1/2 ga ketchup 1 1/2 ounces black pepper 1 1/2 lemons -- juice of 12 ounces yellow mustard 3/4 pound butter or margarine 1 tablespoon sugar 48 ounces canned tomatoes 4 Vidalia onions -- chopped Mix ingredients well. Simmer for 30 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Central Carolina Gold Iv Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup mustard 1/2 cup sugar 1/4 cup brown sugar 1 cup cider vinegar 2 tablespoons chili powder 1 teaspoon black pepper 1 teaspoon white pepper 1/4 teaspoon cayenne 5 drops Tabasco sauce 1/2 teaspoon soy sauce 2 tablespoons butter 1. Mix all but soy sauce, butter and simmer 15 min. Stir in soy, butter. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Central Carolina Gold V Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup mustard 3/4 cup red wine vinegar 1/4 cup sugar 1 1/2 tablespoons butter 2 teaspoons salt 1 tablespoon Worcestershire sauce 1 1/2 teaspoons black pepper 1/2 teaspoon Tabasco sauce Simmer 30 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Central Carolina Gold With Margarine Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup mustard 3/4 cup red wine vinegar 1 1/2 tablespoons margarine 2 teaspoons salt 1 1/4 teaspoons black pepper 1/2 teaspoon Tabasco sauce 1/2 teaspoon Worcestershire sauce 1/4 cup granulated sugar Simmer 10-15 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Southern Style Barbecued Rib Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SECRET SAUCE*** 1 32 oz. bottle ketchup 2/3 small jar prepared yellow mustard -- (i.e. French's) 1/2 pound dark brown sugar 1/3 large onion -- chopped coarsely 3 tablespoons distilled white vinegar 2 large lemons -- sliced Tabasco hot sauce to taste -- (3 drops to 1/2 -- tsp. ground black pepper to taste -- (lots of it) no salt plenty in the ketchup) Simmer the sauce, stirring until the sugar is melted. Then, stir occasionally for a few minutes while the oil is drawn out of the lemon. Do not allow to scorch. Remove from heat and set aside. Posted to the BBQ List by Carey Starzinger on May 02, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Southern Style Grilling Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup ketchup 1/2 cup cider vinegar 1/2 cup brown sugar 3 tablespoons Worcestershire sauce 3 tablespoons vegetable oil 2 tablespoons fresh lemon juice 2 1/2 tablespoons chili powder 2 teaspoons Dijon-style mustard 1/2 teaspoon Tabasco sauce 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 small onion -- minced 2 centiliters garlic -- minced In medium bowl, mix all ingredients and refrigerate overnight before using. Makes approximately 2 cups Posted to the BBQ List on July 12, 1998 Jeff Lipsitt Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spareribs With Mustard Sauce Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds spareribs 1 cup salt 1 cup cumin 1 cup black pepper 1/3 cup cayenne pepper ***Creole Mustard*** 1/3 cup ground horseradish 1/3 cup yellow mustard 1/4 cup white wine ***Mustard Sauce*** 1/3 cup minced garlic 1 cup brown sugar ***Glaze*** 1 cup honey Dry Rub Seasonings: Combine salt, cumin, black pepper and cayenne pepper and mix well. Rub over entire surface of the spareribs. Creole Mustard: Combine horseradish, yellow mustard and white wine. This will keep refrigerated for several months. Mustard Sauce: Combine minced garlic, brown sugar and Creole Mustard in a bowl and mix well. Grill ribs bone side down, glazing with mustard sauce as it cooks. Turn several times to avoid burning, adding sauce to the upper side. Glaze ribs with the honey near the end of the cooking time (approx. 15 min) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spicy Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup sugar 1 medium onion -- finely chopped 1/2 cup boiling water 6 ounces tomato paste 1/4 cup Worcestershire sauce 1/4 cup vinegar 1/2 teaspoon chili powder 1 teaspoon dry mustard 1/4 teaspoon salt In a medium saucepan, cook sugar over medium heat until beings to melt, shaking pan occasionally (do not stir). Reduce heat to low and add onion. Cook and stir 5 minutes until sugar is golden brown. Carefully and gradually, add the boiling water, stirring constantly. Whisk in remaining ingredients. bring to a boil, reduce heat, and simmer, uncovered for 10-15 minutes or until desired consistency. Brush sauce onto both sides of ribs during the last 10 minutes of grilling. Posted to the BBQ List by Carey Starzinger on Jul 19, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spicy Basting Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup orange juice 1/2 cup lemon juice 1/4 cup soy sauce 1/4 cup packed brown sugar 1 teaspoon curry powder 1 teaspoon black pepper 1/2 teaspoon ginger 1/4 teaspoon mace Combine all ingredients thoroughly. Use to baste turkeys or chickens during last 30 minutes of cooking. Makes 2 cups sauce. Source: Kikkoman International, Inc. Posted to the BBQ List by Carey Starzinger on Aug 14, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spicy Hot Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil 2 large garlic cloves -- minced 1 cup ketchup 1/3 cup red wine vinegar 1 medium onion -- chopped 1 cup dry red wine 1 tablespoon Worcestershire sauce 2 tablespoons hoisin sauce 1 tablespoon hot chile paste fresh lemon juice -- to taste salt and pepper -- to taste In medium saucepan, heat the oil and saut‚' the garlic until it is translucent. Add the ketchup, vinegar, onion, red wine, Worcestershire, Hoisin and Chili paste. Add lemon juice, salt and pepper to taste, cover and let simmer over low heat for an hour or two. Stir occasionally and sample it's progress. The Hoisin and Hot Chili paste are available in International markets. I certainly wouldn't call it an ultimate sauce but it ain't bad. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spicy Texas Barbeque Sauce Recipe By : Serving Size : 10 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup ketchup 1/2 cup brown sugar -- firmly packed 1/4 cup lime juice 2 tablespoons ground red chilies 1 tablespoon vegetable oil 1 tablespoon Worcestershire sauce 1 1/2 cups chopped onion 2 jalapenos -- seeded, finely -- chopped 2 centiliters garlic -- finely chopped 12 ounces tomato paste 12 ounces beer -- any brand Combine ingredients in a 2 quart saucepan and heat to boiling in a saucepan; reduce heat to low. Cover and simmer 1 hour; stirring occasionally. Makes about 5 cups of sauce. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Stephane's Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups tomato ketchup 2 tablespoons wine vinegar 2 tablespoons soy sauce 1 tablespoon brown sugar 1 dash Tabasco sauce Combine ingredients in a saucepan. Bring to a boil over moderate heat, stirring constantly. Reduce heat and simmer for 10 minutes. Serve hot or cold. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Steve's All Purpose Barbecue Sauce And Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup salad oil 2 tablespoons soy sauce 1/4 cup bourbon -- sherry, or wine 1 teaspoon garlic powder 1 freshly ground pepper Combine all ingredients and pour over meat. Marinate meat in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Super Smoking Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound corn oil margarine 2/3 cup sherry or red wine 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce 2 centiliters garlic -- minced 1/2 cup chopped parsley 2 teaspoons salt 1 cup water Combine in heavy saucepan and boil. Lower heat and simmer for 30 minutes. Paint on meat surfaces before, once during, and at end of smoking. Keeps indefinitely in refrigerator. To smoke turkey, have 1 10 lb. turkey. Rinse and pat dry. Rub with oil. Place 1 onion, 2 bay leaves and 1/2 cup white wine in with 4 quarts water in water pan. Place dome on smoker and do not remove for 3 hrs. Paint thickly with sauce. Smoke another 3 hrs. or until done and paint again with sauce and smoke 15 min. longer. Use 10 lbs. charcoal. Chickens (4) cook 3-4 hrs. NOTES : Enough for 16 chickens or 2 turkeys Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sweet And Sour Eastern North Carolina Bbq Sauce - 1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cider vinegar 1 cup brown sugar 1 cup mustard 1/2 teaspoon cayenne pepper 1 1/2 teaspoons pepper 1/2 teaspoon salt 1 tablespoon Worcestershire sauce 1 teaspoon Tabasco sauce Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sweet And Sour Eastern North Carolina Bbq Sauce - 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ga cider vinegar 3/4 cup salt 2 tablespoons cayenne 3 tablespoons red pepper flakes 1 cup brown sugar Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sweet And Sour Polynesian Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup pineapple juice 1/4 cup honey 3 tablespoons Worcestershire sauce 1 1/2 teaspoons ground ginger 1 teaspoon salt 1/2 teaspoon garlic powder Combine all ingredients and use to brush over ribs, chicken or pork during the last 15 minutes of cooking. Makes one cup sauce. Source: "Best Barbeque Recipes" by Mildred Fischer Posted to the BBQ List by Carey Starzinger on Sep 25, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sweet And Spicy Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups brown sugar 1 15 oz tomato sauce 1 cup cider vinegar 1 large onion -- chopped 6 tablespoons Dijon mustard 1 1/3 tablespoons thyme -- dried, crumbled 1 teaspoon salt 1 teaspoon cayenne pepper Combine all in medium saucepan. Simmer 15 minutes to blend flavors. Season with pepper to taste. (Can be made two days ahead. Cover, chill.) Source: Bon Appetite - Nov. 1992 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sweet Mustard Sauce Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup granulated lite brown sugar 1 1/3 tablespoons mustard powder 1 teaspoon celery salt 1/2 cup Worcestershire sauce 3/8 cup balsamic vinegar 1/2 cup clean water Add liquids to a sauce pan and stir in dry ingredients. Bring to a boil just before serving, on account of the smell. It will be thin so use a spoon to parcel it out to the worthy. I dribbled this over Shake and Bake Pork Chops, 3/4 inch thick, and the audience said that it would be even better over nekkid Pork Q. Source: jprather@usa.net By on Dec 31, 1997. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Swiss Chalet Barbecue Sauce - Copycat Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 1/4 cup tomato juice 1 chicken bouillon cube 1 1/2 teaspoons paprika 1 teaspoon sugar -- granulated 3/4 teaspoon salt 1/4 teaspoon basil -- dried 1/4 teaspoon parsley 1/4 teaspoon poultry seasoning 1/4 teaspoon thyme 1/4 teaspoon ginger -- ground 1/4 teaspoon dry mustard 1/4 teaspoon onion powder 1 bay leaf 3/4 teaspoon Worcestershire sauce 6 drops Tabasco sauce 2 teaspoons lemon juice 1 tablespoon cornstarch 1 tablespoon water 1 tablespoon vegetable oil "This recipe appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet's barbecue sauce. Home economist Kay Spicer created the winning recipe." Anne's note: Swiss Chalet is a chain of Canadian chicken restaurants. This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in. Pour cups of water and tomato juice into 1 1/2 qt saucepan. Add bouillon cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard, onion powder, bay leaf, Worcestershire sauce and Tabasco. Stir well or whisk to mix. Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf. Stir in lemon juice. Mix cornstarch and 1 Tbs. water to smooth paste. Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens. Whisk in oil. MAKES: ABOUT 3 CUPS SOURCE: The Toronto Star posted by Anne MacLellan Posted to the BBQ List by Carey Starzinger on Jun 12, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sylvia's World-Famous Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces Red Devil Hot Sauce 2 1/2 teaspoons red pepper flakes 1 small onion -- sliced 1 small celery -- sliced 3 cups tomato puree 1 1/2 cups water 1 1/2 cups sugar 1 lemon -- sliced Combine all the ingredients in a heavy pot and heat till just hot. Don't bring to a boil or the sauce will turn dark and become thin. Cool the sauce to room temperature, strain it and store it in a tightly covered jar in the refrigerator. Makes 5 cups. NOTES : Source: Sylvia's Soul Food--Recipes from Harlem's World Famous Restaurant Asbury Park Press 2/3/93 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * T.g.i. Friday's Jack Daniels Grill Glaze Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 he 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 Daniel's Whiskey 1 tablespoon crushed pineapple 1/4 teaspoon cayenne pepper 1. 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 325F oven for 1 hour. Remove garlic and let it cool until you can handle it. 2. 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. 3. 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. 4. 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. NOTES : Here's a recipe that you won't find in any books. The producers of the Oprah Winfrey Show asked me to crack this one just for the show that airs sometime in June. Introduced in April of 1997Introduced in April of 1997, this glaze has become one of Friday's best-selling new items. This versatile sweet-and-slightly-spicy sauce can be ordered on salmon, baby back ribs, steak, chicken, pork chops...even on chicken wings. 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. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * T.g.i. Friday's Jack Daniel's Grill Glaze Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 he 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 Daniel's whiskey 1 tablespoon crushed pineapple 1/4 teaspoon cayenne pepper 1. 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 325ø oven for 1 hour. Remove garlic and let it cool until you can handle it. 2. 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. 3. 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. 4. 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. NOTES : Here's a recipe that you won't find in any books. The producers of the Oprah Winfrey Show asked me to crack this one just for the show that airs sometime in June. Introduced in April of 1997, this glaze has become one of Friday's best-selling new items. This versatile sweet-and-slightly-spicy sauce can be ordered on salmon, baby back ribs, steak, chicken, pork chops...even on chicken wings. 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. Posted to the BBQ List in Nov. 1998 by Rock McNelly Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tangy Honey Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup catsup 1/4 cup honey 1 tablespoon prepared mustard 1/2 teaspoon nutmeg -- ground Combine all ingredients; mix thoroughly. Spread on meat loaf, pork loin, ribs or chicken pieces during last 1/2 hours of grilling or barbequing. May be used as a dipping sauce. Posted to the BBQ List by Carey Starzinger on Oct 09, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tangy Sweet Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large onion 6 tablespoons vinegar 6 tablespoons brown sugar 1 tablespoon Worcestershire sauce 3 cups ketchup salt -- to taste cayenne -- to taste 6 tablespoons margarine 1/2 cup lemon juice 6 teaspoons mustard 3 teaspoons chili powder 1 1/2 cups water Tabasco sauce -- to taste Chop onion. Saut‚ in margarine until lightly colored. Add all other ingredients and simmer for 30 min. makes 7 cups. Posted to the BBQ List by Carey Starzinger on May 06, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tarragon-Cider Basting Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup apple cider or juice 1/4 cup vinegar 1/4 cup sliced green onions 2 tablespoons butter 2 tablespoons steak sauce 2 tablespoons honey 1 teaspoon salt 1 teaspoon tarragon -- dried 1/4 teaspoon pepper -- fresh cracked In a 1 1/2 quart saucepan combine cider, vinegar, onion, butter, steak sauce, honey, salt, tarragon, and pepper. Bring to boiling; Simmer; uncovered, for 20 minutes, stirring mixture occasionally. Use as a meat marinade or use to baste chicken, beef, pork, or fish during last 15 to 20 minutes of barbequing. Heat and pass the remaining sauce. Makes about 3/4 cup of sauce Source: BH&G All Time Favorite Barbecue Recipes By "Carey W. Starzinger" on Jul 05, 1997. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tennessee Barbeque Sauce Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped fine 1 centiliter garlic -- minced 2 tablespoons vegetable oil 1 1/2 cups ketchup 1/4 cup brown sugar 2 tablespoons Jack Daniel's whiskey 1 teaspoon liquid smoke 2 1/2 tablespoons cider vinegar 1/2 teaspoon dry mustard 2 dashes hot pepper sauce Saut‚ onion and garlic in vegetable oil until tender. Stir in remaining ingredients and bring to a boil over medium heat. Reduce heat and simmer for 10 minutes. (Makes about two cups) NOTES : Ideal for chicken, pork, and beef. Posted to the BBQ List in Nov. 1998 by Rock McNelly Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Texas Barbecue Sauce Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces Worcestershire sauce 2 cups water 1 cup apple cider vinegar 3/4 cup lemon juice 1/4 cup vegetable oil 1/4 cup brown sugar -- firmly packed 2 teaspoons salt 1 teaspoon garlic salt 1/2 teaspoon black pepper -- ground Combine all the ingredients in a medium saucepan and bring to the boiling point. Reduce the heat and simmer, uncovered, for 10 minutes. Cool and pour into a tightly covered container. This sauce will keep, refrigerated, for several weeks. Use for chicken, hamburgers or steak. Makes 4 cups of sauce Posted to the BBQ List by Carey Starzinger on Apr 24, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Texas Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tomato ketchup 1/2 cup cider vinegar 1 teaspoon sugar 1 teaspoon chili powder 1/8 teaspoon salt 1 1/2 cups water 3 st celery -- chopped 3 bay leaves 1 centiliter garlic 2 tablespoons onion -- chopped 4 tablespoons butter 4 tablespoons Worcestershire sauce 1 teaspoon paprika 1 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. Posted to the BBQ List by Jeff Lipsitt. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Texas Style Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound pickling spices 1 teaspoon whole cloves 1 each medium onion -- chopped 2 each stalks celery -- chopped 36 ounces ketchup 1/2 cup chili sauce 1 quart water 1/2 cup cider vinegar 1 tablespoon dry mustard 1/2 cup Worcestershire Sauce 1/2 cup light brown sugar -- packed 1/4 tablespoon garlic -- powder 1 tablespoon salt -- to taste 1 tablespoon tabasco 2 tablespoons lemon juice Tie pickling spices and cloves loosely in cheesecloth bag. Combine all ingredients in a heavy pot; heat to a boil. Reduce heat and simmer slowly, about 1 1/2 hours. Remove from heat; cool partially. Remove spice bag. Pour mixture into blender and blend until smooth. Cover until ready to serve. Source: "The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs" by Bruce Bjorkman Posted to the BBQ List by Carey Starzinger on Jul 14, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Texas Table Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup cider vinegar 3/4 cup warm water 1 tablespoon salt 1 teaspoon coarsely ground black pepper 1 teaspoon Hungarian paprika 2 tablespoons dark brown sugar 1 tablespoon dark molasses 3 tablespoons dry mustard 1/2 cup ketchup 1/4 cup chile sauce 3 tablespoons Worcestershire sauce 1 centiliter garlic -- pressed 2 tablespoons onion -- finely minced 1 cup butter If you are barbecuing with a dry seasoning and/or with the mop sauce you may still wish to serve a sauce at the table. The way I get that good Smokey flavor in the table sauce is to cook it on the edge of the grill for an hour or so while the barbecue is going. I have a personal aversion to bottled smoke, but do like the table sauce Smokey. Cooking the sauce outside will produce the desired effect. You may notice a few ashes floating up into the sauce, So what? Stir them in. If you wish to make this sauce inside, add a little artificial smoke if you like, but don't compare it to that cooked outside. This sauce will keep well in the refrigerator. You can use it for oven barbecuing if you keep the temperature low, say about 275F, and cover the meat, but never use this sauce for outside barbecuing. It will char meat because it contains both sugar and tomatoes. In a 2-cup measure, combine vinegar and water. Stir in salt, pepper, paprika, brown sugar, molasses, and dry mustard. Set aside to steep. Combine catsup, chili sauce, Worcestershire sauce, garlic, onion, and butter in medium-sized saucepan. Raise to a boil over medium-low heat. Stir in vinegar water. Transfer to outside cooker and simmer uncovered for 1 hour or so, stirring from time to time. (If cooked indoors, simmer about 30 minutes.) Store covered in refrigerator. Serve hot with barbecue. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Texas True Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups ketchup 1/2 medium onion -- minced 2 centiliters garlic -- 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 pepper sauce 1/2 teaspoon thyme Combine all of the ingredients in a medium non-reactive 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. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * The Baron's Sweet & Spicy Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DRY INGREDIENTS 1/4 cup brown sugar -- firmly packed 3/4 teaspoon chile powder 1/4 tablespoon pepper 1/4 tablespoon salt 1/4 tablespoon garlic granules 1/2 teaspoon onion granules 1/4 teaspoon allspice 1/4 teaspoon cayenne 1/8 teaspoon cloves 1/8 teaspoon mace 1/8 teaspoon bay leaf LIQUID INGREDIENTS 1/4 cup molasses 1/4 cup clover honey 1/3 cup white vinegar 2 tablespoons Worcestershire sauce 1/2 teaspoon liquid smoke 1 teaspoon jalapeno pepper juice 1/2 cup ketchup 4 ounces tomato paste 1/2 cup water Put the dry ingredients in a large saucepan. Add all of the liquid ingredients, except ketchup, tomato paste and water. Over medium heat, stir all ingredients until they dissolve. Blend in ketchup, tomato paste, and water, then bring mixture to a boil. Reduce heat and simmer for thirty minutes. Use this sauce at room temperature. Yield: about 3 1/2 cups NOTES : Original recipe by Paul Kirk, the Baron of BBQ, Shawnee Mission, Kansas Source: The Great Barbecue Companion by Bruce Bjorkman Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tommy Bowen's Pulled Pork Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces cheap ketchup 2/3 cup apple cider vinegar 1 cup sugar 1 st margarine 1 cup lemon juice 2 teaspoons black pepper 2 tablespoons crushed red pepper -- (red pepper flakes) Put in a pot and bring to a boil. Keeps for weeks (months even) in the refrigerator. Good stuff. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tony Roma's Carolina Honey Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup ketchup 1 cup vinegar 1/2 cup molasses 1/2 cup honey 1 teaspoon liquid smoke 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon Tabasco 1. Combine all of the ingredients for the barbecue sauce in a saucepan over high heat. Blend the ingredients with a whisk until smooth. 2. When the mixture comes to a boil, reduce the heat and simmer uncovered. 3. In 30 to 45 minutes, when the mixture thickens, remove it from the heat. If you overcook it and make the sauce too thick, thin it with more vinegar. Posted to the BBQ List on June 16, 1998 by Harry Jones" Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tony Roma's Original Baby Back Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup ketchup 1 cup vinegar 1/2 cup dark corn syrup 2 teaspoons sugar 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon Tabasco 1. Combine all of the ingredients for the barbecue sauce in a saucepan over high heat. Use a whisk to blend the ingredients until smooth. 2. When the mixture comes to a boil, reduce the heat and simmer uncovered. 3. In 30 to 45 minutes, when the mixture thickens, remove it from the heat. If you want a thicker sauce, heat it longer. If you make the sauce too thick, thin it with more vinegar. Posted to the BBQ List on June 16, 1998 by Harry Jones" Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tony Roma's Red Hot Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup ketchup 1 cup vinegar 1/2 cup dark corn syrup 2 tablespoons molasses 1/2 teaspoon red bell pepper -- finely diced 2 teaspoons sugar 1 teaspoon liquid smoke 1/2 teaspoon salt 1/2 teaspoon red pepper flakes -- crushed 1/2 teaspoon Tabasco 1/4 teaspoon cayenne pepper 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1. Combine all of the ingredients for the barbecue sauce in a saucepan over high heat. Use a whisk to blend the ingredients until smooth. 2. When the mixture comes to a boil, reduce the heat and simmer uncovered. 3. In 30 to 45 minutes, when the mixture thickens, remove it from the heat. If you want a thicker sauce, cook it longer. If you make the sauce too thick; thin it with more vinegar. Posted to the BBQ List on June 16, 1998 by Harry Jones Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Top Secret Recipes -- Tony Roma's Blue Ridge Smoky Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup ketchup 1 cup red wine vinegar 1/2 cup brown sugar 1/4 cup molasses 1 1/2 teaspoons liquid smoke 1/2 teaspoon salt rounded 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1. Combine all of the ingredients in a medium saucepan over high heat, and whisk until smooth. 2. Bring sauce to a boil, then reduce heat and simmer uncovered for 30-40 minutes or until sauce has thickened. Use on pork spareribs -- as cooked with the method from the book Top Secret Restaurant Recipes -- or any of your beef, pork or chicken recipes. Of the four famous barbecue sauces served on those delicious, tender ribs at Tony Roma's, this is the only one that wasn't cloned in the third book, Top Secret Restaurant Recipes. This sweet, smoky sauce is great on pork spareribs cooked with the technique found on page 298 of the book, or you can use it on a recipe of your own that includes pork or beef ribs, even chicken. Now Tony Roma's sells each of its four barbecue sauces at the restaurant chain, separately, or in gift sets of four. But if you don't have a Tony Roma's near you, this is the only way to get that one-of-a-kind barbecue taste at home. (http://www.topsecretrecipes.com) Makes 1 1/2 cups. Posted to the BBQ List on June 9, 1998 by Harry Jones Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Triple L Bar-B-Que Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound margarine -- or less 3 small bottle Durkee's sauce 2 tablespoons prepared mustard 3 lemons 3/4 cup sweet pickle vinegar 2 tablespoons sugar salt and pepper to taste 1 tablespoon Worcestershire sauce 1 tablespoon ketchup 3 bottles water -- use Durkee bottles 1/4 cup mayonnaise Mix all together. Cut lemons in half add to other ingredients and heat on low, stirring often, until margarine is melted and everything is well blended. Dip chicken or pork into sauce the last 15 minutes of grilling. Save some for "dipping" at the table. Of all the recipes I have made this one receives the most praise. One lady said "it taste so good, it makes you want to get up and dance." Posted to the BBQ List on July 12, 1998 Jeff Lipsitt Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tropical Barbeque Sauce Recipe By : Serving Size : 10 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1 cup brown sugar 3 tablespoons catsup 1 tablespoon soy sauce 1 teaspoon dry mustard 1 cup pineapple -- crushed 1 tablespoon arrowroot 1/4 cup water -- cold Mix together 1 cup water and brown sugar. Add catsup, soy sauce, dry mustard and pineapple. Bring to a boil; simmer ten minutes. Dissolve arrowroot in 1/4 cup water; add to sauce and cook until sauce thickens. Posted to the BBQ List by Carey Starzinger on Apr 01, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Truman Family Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tomato sauce 1 cup apple cider vinegar 2/3 cup sugar -- (brown), packed 2 garlic -- crushed 1/2 cup worcestershire sauce 1/3 cup water 1 medium onion -- chopped 1/2 teaspoon paprika 1 teaspoon Cayenne pepper Combine in a saucepan and bring to a boil. Simmer on low for 10 minutes. Kansas City is where the smoke meets the sauce. This particular Kansas City-style sauce is supposed to be as sweet as Bess Truman and as sharp as Harry's tongue. SOURCE: Jack Daniel's Old Time Barbecue Cookbook - ISBN 0-9624086-2-X10 Contributor: Jack Daniel's Old Time Barbecue Cookbook Posted to the AZstarnet BBQ Mailing List by gttracy@perigee.net (George Tracy) on Jun 19, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Uncle Ho's Most Decidedly Eastern Finishing Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces apple cider vinegar 1 tablespoon red pepper flakes 1 1/2 tablespoons Phu Quoc brand nuoc nam 1 teaspoon ground cayenne pepper 1/2 teaspoon black pepper As a long time aficionado of Eastern North Carolina style barbeque, I have been intrigued by the origins of the vinegar/red pepper sauce used by the pit masters in that region. It is unique among all barbeque finishing or dipping sauces in that in contains no tomato extracts--owing to the fact that, at the time of it's origins in the 1600s and 1700s, tomatoes were thought to be poisonous. What was used instead was "English Ketchup", a concoction containing cider vinegar, red peppers, spices, and oysters. This basic blend is in use to this day with one notable exception--the oysters have been discarded. Well, I got to wondering what that original barbeque might have tasted like, seasoned with the English Ketchup of the time. Having no reference and no clue as to how oysters were incorporated into the original mix, I instead decided to substitute nuoc nam--a Vietnamese fish sauce made from fish extract, water, and salt. While I cannot say this is an exact replication of the nation's original barbeque finishing and dipping sauce, it is in all likelihood a pretty decent semblance of what our colonial ancestors seasoned their barbeque with. In addition, it's also pretty damn tasty, IMHO--complementing, rather than masking, the smoky rich sweetness of slow cooked barbeque. Simply combine all ingredients, and let alone to marry for one or two days before using. If you use it as a finishing sauce, add about 12 ounces of the sauce to roughly three pounds of smoked and pulled pork barbeque in a cast iron pan, add water to cover, and simmer on medium heat, stirring frequently, until the sauce *just* barely oozes over the barbeque when pressed down upon with a spatula. Or, just mix with smoked and pulled pork barbeque before serving if using as a dip. Enjoy! NOTES : It is very important to use authentic Vietnamese nuoc nam in this recipe--that is, a nuoc nam made in Vietnam, with Phu Quoc brand being considered the best brand widely available. Nuoc nam made in Thailand tends to be too coarse and salty in taste to blend well with the other ingredients, and thus produces too much of a pronounced fish and salt taste to suit fine barbeque. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Uncle Shels Badlands Bushwaker Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon orange-habanero-chipotle oil 1/2 cup onion -- chopped 1/2 teaspoon garlic -- fine chop 32 ounces tomato sauce 1 cup lightly packed brown sugar 1/4 cup cider vinegar + 1 tablespoon cider vinegar 1/4 cup Wrights Liquid smoke 2 teaspoons honey 3 tablespoons Jack Daniel's or other bourbon 2 teaspoons juice of lemon or lime ***SPICE BLEND*** 1 teaspoon whole white peppercorns 1 teaspoon whole black pepper corns 1 teaspoon whole coriander seeds 1/2 teaspoon whole cumin seed 1/8 teaspoon whole fennel seed 4 small dried chipotles 1 ancho stemmed but with seeds 20 chilpetin or wild piquin pods 1 centiliter garlic 1/4 teaspoon dried habanero -- ground 2 teaspoons Hot or sweet Hungarian paprika 1/2 teaspoon cayenne Saut‚ the onion in the oil over medium- high heat until translucent, add the minced garlic, reduce heat to medium and continue cooking for another min. or two. Add the tomato sauce and stir well to mix. Add the remaining ingredients, one at a time, down to and including the honey, stir after each ingredients. Add the spice blend ingredients to a spice grinder down to and including the clove. Grind up all the ingredients until you get a medium fine, somewhat grainy result. Add the habanero and the paprika and blend together. Stir in the spice mixture to the sauce, 1 teaspoon at a time until you find the heat/flavor level you like (about 4-5 average). Add the cayenne (optional) and stir. After a min. or so add the bourbon and the lemon juice and let the sauce heat for another five minute or so, stirring every now and again. Turn off heat let sauce steep for at least 1/2 hour or more to let flavors meld. Taste and adjust your spice mixture. Serve as a hot table sauce. This is not a marinade or a cooking sauce, although you might add a light brushing to your meat or chicken about 15 min. before removing from grill. Orange-Habanero-Chipotle oil 3-4 Chipotle dried peppers, 1 dried habanero, 2-3 tbs. dried orange peel minced, 2 cups canola oil. In a spice mill combine the dry ingredients and grind fine. Combine the spice mix with the canola oil in a clean GLASS jar with a non-reactive top. let the mixture sit in a cool place away from sunlight, for 2-3 days, shaking the jar 2-3 times per day. Filter the oil through a paper coffee filter into a clean glass jar. Can be stored in the fridge up to 6 months. Note: It may take some time for the oil to run through the filter completely. Posted to the BBQ List by Carey Starzinger on Apr 23, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Unique Peach Barbecue Sauce Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces peach halves -- drained 1/2 cup packed brown sugar 1/3 cup catsup 1/3 cup vinegar 2 tablespoons soy sauce 2 garlic cloves -- chopped 2 teaspoons fresh ginger root -- chopped 1 teaspoon salt 1 dash black pepper -- fresh * Use a 16-ounce can of peaches, in syrup or in its own juice for a less sweet sauce. Put all the ingredients in a blender and run on high speed until smooth. Spoon sauce over meat, basting every 15 minutes with the drippings in pan. If used for outdoor grilling, baste after meat is about half cooked. Continue basting until meat is done. Recipe By : Jo Anne Merrill Posted to BBQ List by "david klose" on Aug 17, 97 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Vaunted Vinegar Sauce (For Pulled Pork) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white vinegar 1 tablespoon sugar 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon cayenne or red pepper flakes For slaw, mix all and refrigerate for at least 30 minutes. For sauce, mix all until sugar dissolves. Pile portions of pork, slaw, and sauce on bun and squish together. Devour. Posted to BBQ List by Jeff Lipsitt on Aug 4, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Vernon's Dad's Eastern Nc Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ga cider vinegar 6 ounces Texas Pete Sauce 10 ounces Worcestershire sauce 1 1/4 ounces crushed red pepper mustard to thicken -- (optional) Age at least 1 day. Marinate items overnight and serve extra sauce with meal. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Vinegar Based Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white vinegar 1 cup cider vinegar 1 teaspoon sugar 1 teaspoon red pepper flakes 1 teaspoon Tabasco Mix thoroughly. This is the Southern style of vinegar based BBQ sauces. Just mop it on as you are grilling. Posted to the BBQ List by Carey Starzinger on Apr 24, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Walter Jetton's Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tomato ketchup 1/2 cup cider vinegar 1 teaspoon sugar 1 teaspoon chili powder 1/8 teaspoon salt 1 1/2 cups water 3 st celery -- chopped 3 bay leaves 1 centiliter garlic 2 tablespoons chopped onion 4 tablespoons butter 4 tablespoons Worcestershire sauce 1 teaspoon paprika 1 dash black pepper Combine all the ingredients and bring to a boil. Simmer about 15 minutes. Remove from the heat and strain. (note - the celery pieces that you strain out from the sauce are among the most delicious things I have ever tasted - really wonderful. In fact, I sometimes made the sauce just to have some of the yummy celery. - Bruce) NOTES : This is the secret of the ages I am giving you here, and I would not be surprised if wars have been fought over less. Use this as a plate or table sauce with beef, chicken, pork or almost anything else. Don't cook things in it. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Warren's Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup catsup 1 tablespoon Worcestershire sauce 3 dashes Tabasco hot sauce 1 cup water 1/4 cup vinegar 1 tablespoon sugar 1 teaspoon salt 1 teaspoon celery seed Combine all ingredients. Heat to boiling. Let simmer 30 minutes. Makes enough sauce for basting 4 pounds loin back ribs. Source: BH & G Barbecue Book, 1965 Posted to the BBQ List by Carey Starzinger on Oct 26, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Wauhatchie Stump Jumper's Yellow Carolina Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cider vinegar -- (amber) 1/4 cup honey 1/4 cup cheap yellow mustard -- (French's, etc 4 tablespoons brown sugar 4 tablespoons salt 4 tablespoons crushed red pepper flakes 2 tablespoons black pepper -- (coarsely ground) Simmer all for 15, 20 minutes, DON'T BOIL! Stir constantly. Use about 1/2, 3/4 cup per butt. You don't want to over-power the meat--just give it a hint of additional flavor. Posted to the BBQ List on July 19, 1998 by Don Martin Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Weber Tangy Barbeque Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 3 tablespoons onion -- chopped 1/2 cup celery 2 tablespoons granulated sugar 2 tablespoons vinegar 1 tablespoon Worcestershire sauce 1/4 cup lemon juice 1 teaspoon dry mustard 1 cup ketchup salt and pepper to taste Melt butter in a skillet. Saut‚ onions and celery until tender. Add remaining ingredients and cook about 15 to 20 minutes so flavors blend. (Makes 1 1/2 cups) Source: Weber-Stephen Products Company Posted to the BBQ List by Carey Starzinger on Sep 23, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * West Nc Bbq Sauce Recipe By : Serving Size : 0 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup catsup 1 cup brown sugar 1 1/4 cups apple cider vinegar 2 large lemons -- juice of 1 teaspoon pepper flakes 1 teaspoon black cracked pepper 1 small onion minced 2 teaspoons texas pete 1 teaspoon Worcestershire sauce Whisk and Microwave on high 7 min. Use as both mop sauce and serving sauce. Don't knock it until you try it! Longer it sits the better it gets!!!!! The recipe came from my ex mother in law in Davidson Co NC. She used the butter version. I don't! MC Formatted by Kurt Lucas Recipe from by "H. WHITED ENGRAVING" on Mar 30, 1998, converted by MC_Buster. NOTES : Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * West Nc Bbq Sauce - Edna's Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup catsup 1 cup brown sugar 1 1/4 cups apple cider vinegar 2 large lemons -- juice of 1 teaspoon pepper flakes 1 teaspoon black cracked pepper 1 small onion minced 2 teaspoons Texas Pete 1 teaspoon Worcestershire sauce Whisk and Microwave on high 7 min. Use as both mop sauce and serving sauce. Don't knock it until you try it! Longer it sits the better it gets! The recipe came from my ex mother in law in Davidson Co NC. She used the butter version. I don't! Recipe by "H. WHITED ENGRAVING" on Mar 30, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * West Nc Bbq Sauce! Davidson County Version! Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Catsup 1 cup Brown sugar 1 1/4 cups Apple cider vinegar 2 large Lemons -- juice of 1 teaspoon Pepper flakes 1 teaspoon Black cracked pepper 1 small Onion minced 2 teaspoons Texas pete 1 teaspoon Worcestershire sauce Some people put melted butter in al don't Whisk and Microwave on high 7 min. Use as both mop sauce and serving sauce. Don't knock it until you try it! Longer it sits the better it gets!!!!! The recipe came from my ex mother in law in Davidson Co NC. She used the butter version. I don't! Posted to bbq-digest by "H. WHITED ENGRAVING" on Mar 30, 1998 Posted to MM-Recipes Digest V4 #121001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Western Kentucky Pork Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups water 1 cup ketchup 3/4 cup Worcestershire sauce 2 teaspoons paprika 1 1/2 teaspoons black pepper 1 1/2 teaspoons garlic powder 1 1/2 teaspoons cayenne pepper 2 teaspoons dry mustard 5 teaspoons onion powder 3 tablespoons salt Mix all ingredients and boil for five minutes, stirring frequently. Source: "Best Barbeque Recipes" by Mildred Fischer Posted to the BBQ List by Carey Starzinger on Jul 30, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Western Kentucky-Style Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups Water 1 cup Plus 2 tablespoons catsup 1/3 cup Worcestershire sauce 1 1/2 teaspoons Ground red pepper 1 teaspoon Paprika 1 teaspoon Dry mustard 3/4 teaspoon Garlic salt 3/4 teaspoon Onion powder 3/4 teaspoon Pepper Combine all ingredients in a saucepan. Cook over medium heat 20 minutes. Use to baste chicken or ribs. Makes 3 cups Scanned & Proofed by Gene Johnston (ejohnston@mailexcite.com) Recipe by: Meco Barbecue & Smoker Cookbook Posted to MC-Recipe Digest V1 #893 by "Eugene Johnston" on Nov 09, 1997 Posted to MM-Recipes Digest V4 #121001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Western Kentucky-Style Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup brown sugar 1/2 cup ketchup 1 teaspoon garlic powder 1 teaspoon onion powder 4 dashes cracked black pepper 2 teaspoons soy sauce 3 tablespoons Worcestershire sauce 1 pinch oregano 1 tablespoon lemon juice 1/2 teaspoon black pepper 3 dashes paprika 3 dashes chili powder Combine ingredients and serve as a finishing sauce. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Western North Carolina Style Bbq Sauce I Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup ketchup 1 cup packed brown sugar 1/2 cup lemon juice 1/4 cup butter 1/4 cup onion -- minced 1 teaspoon pepper sauce 1 teaspoon Worcestershire sauce Simmer for 30 minutes. Use as a dipping sauce. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Western North Carolina Style Bbq Sauce Ii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces canned tomatoes 2 cups water 6 ounces tomato paste 2 dried chile peppers 1/2 cup ketchup 2 tablespoons Worcestershire sauce 2 teaspoons chili powder two lemons -- juice of 1/4 cup wine vinegar 2 1/2 teaspoons salt 1/4 teaspoon Tabasco sauce 2 tablespoons black pepper 1 onion -- chopped 1 centiliter garlic 2 bay leaves 1/2 pound butter 2 teaspoons dry mustard 1. Simmer all 30 minutes. Strain and cool. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Western North Carolina Style Bbq Sauce Iii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tomato sauce 1/4 cup ketchup 1/4 cup white vinegar 1/4 cup water 2 tablespoons brown sugar 1 tablespoon paprika 2 tablespoons Worcestershire sauce 1 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon chili powder 1/8 teaspoon cayenne pepper 1. Simmer for 10 minutes. Refrigerate for at least 12 hours before using. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Western North Carolina Style Bbq Sauce Iv Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons brown sugar 1/4 teaspoon chili powder 1/2 teaspoon salt 2 tablespoons Worcestershire sauce 1 cup tomato sauce 1/4 cup water 1 tablespoon paprika 1 teaspoon dry mustard 1/8 teaspoon cayenne 1/2 cup white vinegar 1/4 cup ketchup 1. Simmer 10 minutes and refrigerate overnight. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Western North Carolina Style Bbq Sauce V Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup cider vinegar 1 teaspoon salt 1 teaspoon celery seed 1/2 teaspoon cinnamon 1/2 cup ketchup 1/2 teaspoon chili powder 1/8 teaspoon nutmeg 1/2 teaspoon brown sugar 1 cup water Simmer briefly. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Western North Carolina Style Bbq Sauce Vi Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups brown sugar 1/2 cup butter 1 cup ketchup 8 ounces Heinz 57 Steak Sauce 1 tablespoon celery seed 1 cup onion -- chopped 2 centiliters garlic -- minced 1/2 cup vinegar 1 tablespoon dry mustard red pepper flakes 1. Caramelize butter and sugar until bubbly. Add vinegar and whisk. Add rest until thickened. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Western North Carolina-Style Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup apple cider vinegar 1 teaspoon salt 1 teaspoon celery seed 1/2 teaspoon cinnamon 1/2 cup ketchup 1/2 teaspoon chili powder 1/8 teaspoon nutmeg 1/2 teaspoon brown sugar Mix all ingredients together in a saucepan, bring to a boil, and remove from heat. Pour over meat. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Western South Carolina-Style Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 1/2 medium onion -- minced 2 medium garlic cloves -- minced 1/2 cup cider vinegar 1/2 cup Worcestershire sauce 1 tablespoon dry mustard 1 tablespoon dark brown sugar 1 tablespoon paprika 1 teaspoon salt 1 teaspoon cayenne pepper 1 cup ketchup Heat oil in 2-quart saucepan over medium heat. Add onion and garlic; saut‚ until softened, 4-5 minutes. Stir in all the remaining ingredients except ketchup; bring to a boil. Reduce heat to low, then add ketchup. Cook, stirring occasionally, until thickened, about 15 minutes. Served originally at Mama Rosa's, a long-time barbecue pit restaurant in North Philadelphia, this recipe is adapted from Jim Tarantino's outstanding book "Marinades" (Crossing Press, 1992). Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Whiskey-Flavored Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pint Jack Daniel's or Crown whiskey 1 can tomato soup 2 teaspoons Worcestershire sauce other seasonings at your desecratio Take 1/2 of the whiskey and Worcestershire and marinate chicken tenders in it for a minimum of 2 hours. Place them in a non-stick skillet and pour the rest of the ingredients over and simmer until done. Great served with rice. Posted to the BBQ List on July 12, 1998 Jeff Lipsitt Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * White Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Mayonnaise 1 teaspoon Coarsely ground pepper 3 tablespoons Vinegar Combine all ingredients, stirring well. Use as a basting sauce for grilled chicken. Yield: 1 cup. Posted to recipelu-digest by "bunny" on Feb 26, 1998 Posted to MM-Recipes Digest V4 #121001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * White Trash Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup brown sugar 2 lemons 1 cup vinegar 3 centiliters garlic 2 tablespoons ketchup 3 tablespoons prepared mustard 1 large onion -- chopped 3 st bacon 2 tablespoons Worcestershire sauce 1 cup water 1/2 teaspoon salt 1 dash liquid smoke flavoring pepper to taste Fry bacon until deep gold, add onions and finish frying until the onions start getting brown. Add garlic and everything else in the recipe and bring to a boil. Turn fire down and simmer until sauce thickens. Posted to the BBQ List by Randy & JoAnne Dewberry NOTES : This BBQ sauce recipe is from a cook book titled "White Trash Cooking" by Ernest Matthew Mickle. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Wine Glazed Ham Steaks Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound center-cut ham slice 1"thick ***SAUCE*** 1/2 cup dry white wine 1/4 cup orange juice 1/4 cup maple syrup 1 tablespoon cornstarch -- dissolved in 2 teaspoons white wine vinegar 1/2 teaspoon dry mustard 1/4 teaspoon ground ginger Combine all ingredients except ham in saucepan. Bring the sauce to a slow boil, stirring constantly, then reduce heat and simmer for a few minutes. Grill ham over mesquite coals. Brush frequently with sauce on both sides, allowing 10 minutes of cooking time for each side. When done, place ham on serving dish, and pour remaining sauce over entire dish. Posted to the BBQ List by Carey Starzinger on Oct 13, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Yellow Sauce For Pulled Pork Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cider vinegar 1/4 cup honey -- (1/4 to 1/2) 1/4 cup cheap yellow prepared mustard -- (NOT Dijon) 4 tablespoons brown sugar 4 teaspoons salt 2 teaspoons ground black pepper -- (coarse) 4 teaspoons red hot pepper flakes -- pulverized Heat all in a sauce pan on low for approx. 30 min, whisking while heating. The honey and mustard I start with a 1/4 cup and than just add by taste. It usually ends up somewhere less than 1/2 a cup. The pepper flakes are the kind you would sprinkle on pizza. I smash them so piece doesn't get stuck in a judges teeth and starts to burn. I use about 1/2 to 3/4 cup of finished sauce to a 6 lb. pulled butt. Posted to the BBQ List by ncorley@usa.net (Norm Corley) on Dec 28, 1997. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Yellow Sauce For Sausage Or Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cheap yellow prepared mustard -- (NOT Dijon) 1 1/2 cups red wine vinegar 3/4 cup brown sugar 3 tablespoons margarine 4 teaspoons salt 1 tablespoon Worcestershire sauce 2 1/2 teaspoons ground black pepper -- (coarse) 1 1/2 tablespoons Franks Louisiana hot sauce -- (or similar) Simmer for 30 minutes on low heat, whisking while heating. Posted to the BBQ List by ncorley@usa.net (Norm Corley) on Dec 28, 1997. NOTES : Dr. Barbecues Carolina Mustard Sauce (from the April issue of "On The Grill").' Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Yucatan Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lemon peel and juice 5 oranges peel and juice 1 tablespoon achiote seed softened in warm water 1 teaspoon cayenne 1/2 cup powdered chile ancho 1/2 cup powdered New Mexico chile (chimayo) 1/2 cup powdered California chile 6 centiliters garlic large 1 cup olive oil 3 tablespoons white wine vinegar 2 teaspoons salt Peel the lemons and oranges to get long strips of peel. Squeeze the juice from the peeled fruits and combine it with peel and all other ingredients in a large mixing bowl, mix well. Working in batches, transfer the soupy mess to a food processor or blender and process until its chopped to a coarse sticky paste. You may freeze the sauce at this stage, as it freezes beautifully. Smear thickly on chicken of fish, let marinate in the refrigerator as long as possible, at least over overnight, before roasting, broiling or BBQing. Basting occasionally during the cooking. Covers 3-4 chickens. Posted to the BBQ List by Carey Starzinger on Apr 26, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -