does anyone know some barbeque sauce recipes?
Im having a barbegue and would like to know of any good family recipes because I would rather make something than go by it at the store
Thick and Sticky Barbecue Sauce
Makes about 3 ½ cups
This is a Kansas City-style sauce that comes straight from the master. Remember: this is strictly for dabbing on once your ribs or chicken are done cooking, not for slathering over the meat while it cooks.
You’ll need:
* 2 cups ketchup
* 1 cup dark molasses
* ½ cup white vinegar
* 1 teaspoon chili powder
* 1 teaspoon paprika
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* ½ teaspoon ground allspice
* ½ teaspoon ground cinnamon
* ½ teaspoon ground mace
* ½ teaspoon freshly ground black pepper
* ¼ teaspoon liquid smoke
Combine all the ingredients in a saucepan over low heat. As soon as the molasses dissolves, you’re done. Store in a covered glass jar or plastic container in the refrigerator for up to a month.
To finish off his barbecued meats, Dr. BBQ takes a couple cups of Thick and Sticky BBQ Sauce, adds about a half-cup of honey and a big jolt of hot sauce, and lets the mix simmer in a saucepan for about 10 or 15 minutes. As the meat comes off the grill, use a pair of tongs to dip it in this very sweet, very sticky, very tasty concoction. If you like sweet with your meat, you’ll fall in love with this.
* 1 cup ketchup
* 1 tablespoon mustard
* 3 tablespoons Worcestershire sauce
* 2 tablespoons vinegar
* 1 tablespoon lemon juice
* 3 tablespoons brown sugar
* 1 tablespoon black pepper
Mix all the above in a bowl and that’s it. If possible, let the sauce age overnight in the fridge. If you don’t like sweet sauces on your meat, omit the brown sugar.
Smoky BBQ Sauce
1 bottle chili sauce (12 ounces)
1/4 cup water
1 tablespoon mustard
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
3 tablespoons vinegar
2 teaspoon liquid smoke
Again, mix it all up in a bowl and let stand in the fridge overnight. Omit the sugar if you want. Using either of the above as a base, experiment as you wish with other ingredients. How about a little onion and garlic powder? Sure! Maybe some minced ginger or garlic? Why not! How about a big dollop of grainy mustard or a shot of hot sauce?
Chipotle Bbq Sauce
1 tablespoon canola oil
2 cups diced yellow onion
7 cloves garlic, minced
1 cup ketchup
1 cup chipotle red chile paste, recipe follows
1/2 cup Worcestershire sauce
1/2 cup strong coffee
1/3 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons Dijon mustard
2 teaspoons kosher salt
In a large, heavy saucepan heat the oil over medium heat and add the onion and garlic. Saute until they begin to wilt. Add the ketchup and chile paste and saute for 4 minutes. Add all of the remaining ingredients stir and let simmer for 30 to 40 minutes. As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow it to cool. Place the sauce in a blender and puree. Store in the refrigerator.
I always buy my own, easier on me, but try this site:
http://lifehacker.com/software/cooking/make-your-own-barbeque-sauce-290896.php
References :
Ryan. I just posted a homemade bbq sauce recipe. It is really good. And really old lol. Check it out.
References :
Thick and Sticky Barbecue Sauce
Makes about 3 ½ cups
This is a Kansas City-style sauce that comes straight from the master. Remember: this is strictly for dabbing on once your ribs or chicken are done cooking, not for slathering over the meat while it cooks.
You’ll need:
* 2 cups ketchup
* 1 cup dark molasses
* ½ cup white vinegar
* 1 teaspoon chili powder
* 1 teaspoon paprika
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* ½ teaspoon ground allspice
* ½ teaspoon ground cinnamon
* ½ teaspoon ground mace
* ½ teaspoon freshly ground black pepper
* ¼ teaspoon liquid smoke
Combine all the ingredients in a saucepan over low heat. As soon as the molasses dissolves, you’re done. Store in a covered glass jar or plastic container in the refrigerator for up to a month.
To finish off his barbecued meats, Dr. BBQ takes a couple cups of Thick and Sticky BBQ Sauce, adds about a half-cup of honey and a big jolt of hot sauce, and lets the mix simmer in a saucepan for about 10 or 15 minutes. As the meat comes off the grill, use a pair of tongs to dip it in this very sweet, very sticky, very tasty concoction. If you like sweet with your meat, you’ll fall in love with this.
Basic BBQ Sauce
* 1 cup ketchup
* 1 tablespoon mustard
* 3 tablespoons Worcestershire sauce
* 2 tablespoons vinegar
* 1 tablespoon lemon juice
* 3 tablespoons brown sugar
* 1 tablespoon black pepper
Mix all the above in a bowl and that’s it. If possible, let the sauce age overnight in the fridge. If you don’t like sweet sauces on your meat, omit the brown sugar.
Smoky BBQ Sauce
1 bottle chili sauce (12 ounces)
1/4 cup water
1 tablespoon mustard
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
3 tablespoons vinegar
2 teaspoon liquid smoke
Again, mix it all up in a bowl and let stand in the fridge overnight. Omit the sugar if you want. Using either of the above as a base, experiment as you wish with other ingredients. How about a little onion and garlic powder? Sure! Maybe some minced ginger or garlic? Why not! How about a big dollop of grainy mustard or a shot of hot sauce?
Chipotle Bbq Sauce
1 tablespoon canola oil
2 cups diced yellow onion
7 cloves garlic, minced
1 cup ketchup
1 cup chipotle red chile paste, recipe follows
1/2 cup Worcestershire sauce
1/2 cup strong coffee
1/3 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons Dijon mustard
2 teaspoons kosher salt
In a large, heavy saucepan heat the oil over medium heat and add the onion and garlic. Saute until they begin to wilt. Add the ketchup and chile paste and saute for 4 minutes. Add all of the remaining ingredients stir and let simmer for 30 to 40 minutes. As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow it to cool. Place the sauce in a blender and puree. Store in the refrigerator.
References :
Emeril Lagasse’s recipe.
2 tablespoons olive oil
1 cup chopped yellow onions
1 tablespoon minced garlic
3 tablespoons chopped chipotle chiles in adobo, with adobo sauce
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
4 cups tomato sauce
1/2 cup molasses
2 teaspoons dry mustard
2 bay leaves
1/2 teaspoon salt
In a medium saucepan, heat the oil over medium-high heat. Add the onions and cook until the onions are lightly caramelized, 4 to 5 minutes. Add the garlic and chiles, and cook for 1 minute. Deglaze the pan with the vinegar and lime juice and cook until the liquid is reduced by half, 1 to 2 minutes. Add the adobo sauce, tomato sauce, molasses, mustard, bay leaves and salt. Bring to a simmer and cook until thick, stirring occasionally, 15 to 20 minutes. Remove from the heat and strain.
References :
http://www.foodnetwork.com
My sister in law makes one that rocks.
It’s all by taste and a drop here adn glob there so add small amounts of everything and then taste and continue from there.
So here is the basic list:
Ketchup
One of the following: honey, maple syup, corn syrup, brown sugar, molasses etc…
Dash of mustard
Chili powder
salt and pepper
garlic salt
cumin
liquid smoke-add this seriously a drop at a time it doesn’t take much to really over power what you are making.
I however really like this recipe as well. It’s different and versatile but I really like it with the rhubarb.
Rhubarb B-B-Q—I understand not everyone has rhubarb on hand but this is good for future wings or what ever.
Ingredients:
1 heaping cup chopped fresh or frozen rhubarb
2/3 cup water
1 medium onion, finely chopped
1 teaspoon canola oil
1 garlic clove, minced
3/4 cup ketchup
1/2 cup packed brown sugar
1/2 cup dark corn syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 1/2 teaspoons hot pepper sauce
1/4 teaspoon salt
In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender. Remove from the heat; cool slightly.
Place rhubarb in a blender or food processor; cover and process until smooth. Set aside.
In the same saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the remaining ingredients.
Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator. Yield: 2-1/3 cups.
References :
heres an easy way thats 1/2 home made but makes all the differance 2 diffarent bottles of bbq sauce what ever brand you like then add 1/2 cup brown sugar, 3 tablespoons katchup, squirt mustard, 3 tablespoons syrup, and the same for the honey, clove of garlic and some warshtashire sauce mix all together and marrinate your meat and baste while grilling
References :