Apricot and Habanero Glaze
1 dried habanero pepper
1/2 teaspoon salt
1 tablespoon butter, optional
1 1/2 tablespoons dark brown sugar
12 whole golden raisins, chopped
3 tablespoons apricot preserves
1 teaspoon white wine vinegar
In a large skillet heat about a half cup water over medium heat until it begins steaming. Carefully cut small slices from the dried habanero and finely chop those to accumulate about 1/2 teaspoon or so of flakes, adjusting to your taste and heat tolerance. You might want to wear rubber gloves when touching the pepper; at least be careful and don't touch your eyes until your hands have been thoroughly washed. Add the pepper flakes with the salt and butter to the water and allow the flakes to soften and the butter to melt.Add the brown sugar; stir to dissolve. Add raisins. When the water is simmering, add the apricot preserves. Cut up any large pieces of apricot in the pan and make sure all the gelatinous matter is dissolved. Add the vinegar a little at a time, being careful not to make the mixture at all sour; the vinegar should just brighten up the taste. Allow the glaze to simmer. As it thickens, water can be added a bit at a time to keep the glaze from scorching; it should be allowed to darken a bit. Coat grilled chops or meat slices with the glaze by simmering the meats with the glaze for a couple minutes on each side. Spread a teaspoon or so on each serving plate and arrange meats on top. Mint sprigs and curls of orange peel could be used for garnish. For grilled meats, paint some of this glaze on both sides of the meat a few minutes before you remove it form the grill.
Asian Barbecue Sauce
3 cups mild barbecue sauce
3 cups smoky barbecue sauce
1 1/2 cups pineapple juice
3/4 cup hoisin sauce
1/2 cup orange marmalade
3 tablespoons teriyaki sauce
3/4 teaspoons 5 spice powder
Combine above ingredients in saucepan. Bring mixture to boil, stirring to blend thoroughly. Reduce heat to simmer for 30 minutes. Use sauce to glaze grilled meats and poultry. Allow 2 1/2 ounces for each serving of meat.
Atomic Barbeque Sauce
1 onion, chopped
2 cups orange juice
4 cups catsup
1/2 cup fresh lime juice
1/4 cup cider vinegar
1/4 cup brown sugar
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons dry mustard
2 tablespoon crushed red pepper
2 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoons Tabasco
2 tablespoons tamarind paste, available at Indian and Asian groceries
2 tablespoons honey
2 1/2 sticks 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.
Beer Barbecue Sauce
1 cup of warm beer
1 cup catsup
1/4 cup white vinegar
1/4 cup Worcestershire sauce
1 tablespoon onion powder
1 teaspoon dry mustard
1/4 cup brown sugar, packed
1/2 cup finely chopped onion
zest of 1 lemon
Once you have retrieved the ingredients, mix all but the chopped onions and lemon zest in a heavy pot and bring to a boil. Let this simmer for 10 minutes. Next add the onion and lemon zest. Simmer for 5 minutes. Blend using a mixer if you like yours chunky or a blender to puree it making it smooth and creamy. Use as you would for all types of meat.
Carolina Mustard Sauce
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.
Chipotle Barbecue Sauce
1/2 cup of your favorite barbecue sauce
1 chipotle pepper, finely diced
1 Roma tomato, diced
2 ounces chicken stock
1 tablespoon cilantro, chopped
Combine all ingredients and cook for 10 minutes over medium low heat.
Cinnamon Barbecue Sauce
1 tablespoon olive oil
1/2 onion, chopped
1/2 cup tomato paste
1/2 cup apple juice
1 tablespoon dry mustard
1/8 teaspoon cinnamon
1/4 teaspoon black pepper, ground
1/2 garlic clove, chopped
1/4 teaspoon paprika
2 tablespoons soy sauce
1/4 cup vinegar
1 tablespoon honey
Heat oil in saucepan. Add onions and cook, covered, until they are golden. Combine tomato paste and apple juice and blend well. Add this and all remaining ingredients, except honey, to the onions. Simmer for 20 minutes. If it gets too thick add a little water. The sauce should be thick at the end of cooking time. Remove from heat and stir in honey. Blend until smooth in blender or food processor.
Coca Cola Barbeque Sauce
1 12 ounce can Classic Coke
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 to 45 minutes or until sauce is thickened, stirring occasionally. Strain if desired. Season with hot pepper sauce.
Coconut Five Spice Barbeque Sauce
1 quart barbeque sauce
1 8 ounce can coconut milk
1/4 cup five spice powder
2 cups sweet soy
2 cups soy
2 cups pineapple juice
Combine all the ingredients and simmer over a low flame until the liquid is reduced by 1/4. This usually takes 1 to 1 1/2 hours.
Stir often so the liquid doesn't burn on the bottom. The sweet soy, five spice and coconut milk can be found at any Asian grocery store or market.
Ginger Plum Barbecue Sauce
2 tablespoons dark molasses syrup
1 cup ketchup
1/4 cup brown sugar
24 ounces ripe plums, pitted
1/4 cup + 2 tablespoons soy sauce
2 tablespoons ginger, grated
1 teaspoons orange zest
14/ cup fresh orange juice
1/4 cup honey
2 tablespoons fresh lemon juice
2 tablespoons rice vinegar
2 large cloves garlic, minced
4 scallions, both white and green parts, trimmed and finely chopped
2 hot chiles, seeded; for hotter sauce, leave seeds in
Combine all the ingredients in a heavy, nonreactive saucepan and bring to boil over medium heat. Reduce the heat to medium low and simmer, uncovered, until the plums are very soft, about 5 minutes. Transfer the mixture to a blender to process to a puree, then return to the pan. Taste for seasoning, adding more soy sauce, honey or lemon juice as necessary. The sauce should be sweet, sour and spicy. If too thick, thin with a little water. Makes about 3 1/2 cups of sauce. Recipe serves about 4 to 6 people.
Honey Barbecue Sauce
2 tablespoons olive oil
1 1/2 cup onions, finely chopped
2 tablespoons garlic, finely chopped
1 28 ounce can tomatoes, crushed
1 6 ounce can tomato paste
1/2 cup red wine vinegar
1/4 cup Worcestershire sauce
1 tablespoons chili powder
1 tablespoons coriander, ground
3 tablespoons lemon juice
1/4 teaspoon red pepper flakes
1 tablespoons Tabasco sauce
2 tablespoons fresh oregano fresh or 1 tablespoon dried
2 teaspoons cumin, ground
2 bay leaves
4 fresh thyme sprigs or 1 teaspoon dry
1 tablespoon black pepper, freshly ground
4 tablespoons honey
salt to taste
Heat the oil in a saucepan and add the onions. Cook, stirring until wilted. Add the garlic, cook briefly and add the remaining ingredients. Bring to a simmer and cook, stirring often, about 30 minutes. Let the sauce cool and use for basting. Refrigerates well. Makes 5 cups.
Jack Daniels BBQ Sauce
1 tablespoon shallots, minced
1 teaspoon garlic, minced
1/2 bottle Worcestershire sauce
2 ounces Jack Daniels whiskey
4 ounces cold butter
1 teaspoon parsley, chopped
pinch black pepper
Saute 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.
Kansas City Barbecue Sauce
1 teaspoon salt
3 cups canned beef broth
1/4 cup white vinegar
1/2 cup Worcestershire sauce
1 cup tomato paste
1/2 cup brown sugar
1/2 cup honey
1 tablespoons chili powder
3 tablespoons paprika
1 tablespoon sage
1 1/2 teaspoons cayenne pepper
1 teaspoon tumeric
3 cloves garlic, crushed
Blend all together in a large saucepan and simmer for 1 1/2 hours.
Lemon Butter Barbecue Sauce
4 ounces margarine
1 small onion, grated
1 tablespoon Worcestershire sauce
1/3 cup lemon juice
1 teaspoon prepared mustard
Melt margarine in small skillet. Saute onion; add remaining ingredients. Heat thoroughly. Baste chicken or steaks over hot coals.
Mango Scotch Bonnet Caribbean Barbecue Sauce
2 tablespoons peanut oil
4 ripe mangoes, peeled, pitted and cut into 1/2 inch dice
I white onion, peeled and cut into 1/4 inch dice
I carrot, peeled and cut Into 1/4 inch dice
1 fresh orange Scotch bonnet chile, seeded and finely minced
1/2 cup champagne vinegar
1/2 cup ketchup
l/4 cup sugar
salt to taste
In a saucepan, heat the peanut oil and saute the mangoes, onion, carrot and Scotch bonnet for 10 minutes over medium heat or until the onions are soft and translucent. Deglaze the saucepan with the vinegar and add the ketchup and sugar. Bring to a slow boil, reduce heat and simmer for 35 to 45 minutes. Remove pan from heat and season with salt. Transfer to a food processor or blender and pulse. Strain through a medium sieve; if the sauce is too thick, add a little water to thin. Use as a barbecue sauce with grilled seafood such as lobster, crab and scallops and with pork. can be brushed on as a glaze during cooking. Holds well for weeks in the refrigerator. Makes about 3 cups
Maple Apple Barbecue Sauce
2/3 cup chicken broth
1/3 cup applesauce
2 tablespoons maple syrup
2 tablespoons balsamic or apple cider vinegar
1 tablespoon cornstarch
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1 1/2 teaspoons imitation maple flavor
In a small saucepan, combine all ingredients except maple flavor. Bring to a boil while stirring with a whisk. Continue to cook 10 minutes. Remove from heat and stir in maple flavor. Use immediately or store in refrigerator up to 2 weeks.
Memphis Barbecue Sauce
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
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.
Peach Barbecue Sauce
32 ounces canned peaches
1 1/2 cups vinegar
1 cup oil
1/2 teaspoon garlic cloves, crushed
2 tablespoons Dijon mustard
1 teaspoon cinnamon
3 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon ginger, ground
1/2 teaspoon black pepper
3/4 cup maple syrup
1 cup brown sugar
2 tablespoons cornstarch
Puree peaches. Mix cornstarch with a little water. Combine all ingredients in large saucepan and heat to low boil, stirring occasionally. Continue to simmer 30 minutes, stirring frequently. Sauce may be thin, so at end of cooking time, if necessary, add sufficient water/cornstarch mixture to thicken.
Pineapple Barbecue Glaze
2 tablespoons whole cloves
1/2 cup pineapple juice
1 cup brown sugar
4 teaspoons prepared mustard
3 tablespoons lemon juice
In a saucepan, stir together whole cloves, pineapple juice, brown sugar, prepared mustard and lemon juice. Bring to a boil and cook until thickened. Strain; remove the whole cloves and reserve. When baking ham: Remove the ham from the oven 30 minutes before the end of the baking time. Score the ham and stuff with the whole cloves. Spoon 1/3 of the glaze on top and brush with the remaining glaze at 10 minute intervals. Makes about 1 1/2 cups sauce.
Rattlesnake Club Barbecue Sauce
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 minced jalapeno chile pepper
1 tablespoon garlic juice or use fresh garlic
1 tablespoon Tabasco sauce, if desired
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. Makes about 3 cups.
Southern Barbecue Sauce
16 ounces hot sauce
2 1/2 teaspoons red pepper flakes, crushed
1 small onion, sliced
1 celery stalk, 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 just till 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.
Sweet and Zesty Barbecue Sauce
1/2 cup ketchup
2 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon chili powder
Combine ingredients. Brush on grilled meat several times during last 15 minutes of grilling time.
Teriyaki Barbecue Sauce
3/4 cup soy sauce
1 tablespoon sake or other wine
1/2 cup sugar
1 teaspoon grated or ground ginger
1 clove garlic or 1/8 teaspoon garlic powder
1/2 teaspoon Accent, optional
Combine all ingredients in a resealable bag. Marinate meat in sauce for at least an hour before cooking. Broil or charcoal chicken, shrimp, beef, fish, ribs as desired. Serve with extra sauce heated.
Three Mustard Barbecue Sauce
2 tablespoons vegetable oil
3 celery ribs, finely diced
1 red bell pepper, seeded and finely diced
1 green bell pepper, seeded and finely diced
1 yellow bell pepper, seeded and finely diced
1 onion, finely diced
1 clove garlic, minced
2 cups firmly packed dark brown sugar
1 cup Dijon mustard
1 cup whole grain mustard
1 cup prepared yellow mustard
juice of 1/2 lemon
2 tablespoons Worcestershire sauce
1 tablespoon ground ginger
1 teaspoon chili powder
1 teaspoon cayenne pepper
salt and freshly ground black pepper to taste
In a large saucepan, heat the oil over medium high heat. Add the celery, bell peppers, onion and garlic. Cook, stirring, until they start to become soft, about 3 to 5 minutes. Add the brown sugar and stir until it is dissolved. Stir in the three mustards and reduce the heat to low. Simmer for 10 minutes, stirring occasionally. Add the remaining ingredients except for the salt and pepper and simmer 10 minutes longer, stirring frequently. Taste and check the seasoning, adding salt and pepper if needed. Let cool, place in an airtight container and refrigerate. It will keep for several months.
Yucatan Barbecue Sauce
2 lemons, 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
1/2 cup powdered California chile
6 cloves 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 overnight, before roasting, broiling or grilling. Baste occasionally during the cooking. Covers 3 to 4 chickens.
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