Replies to post #742 on Bar-B-Que Board-Smokin, Jokin, Grillin and Chillin (BBQ)

[HabaneroDog]

ALL PURPOSE BARBECUE SAUCE
==========================
(Servings: 4)

Ingredients:
------------
1/4 c Salad oil
2 tb lsp Soy sauce
1/4 c Bourbon, sherry, or wine
1 tsp Garlic powder
1 Pepper, freshly ground

Instructions:
-------------
Combine all ingredients and pour over meat. Marinate in refrigerator.
Also use to baste meat as you cook it. Good on red meat, fish or
chicken.

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From: [e-mail] (Steven Frank)

BARBECUE SAUCE - NORINE JUENGER - LENZBURG
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(Servings: 3)

Ingredients:
------------
16 oz Tomato Sauce
2 tblsp Brown Sugar
1/4 cup Vinegar
2 tblsp Worcestershire Sauce
1 tsp Salt
1 tblsp Paprika
1 tsp Dry mustard
1 tsp Chili Powder
2 tblsp Chopped Green Onion Tops
1/8 tsp Cayenne Pepper

Instructions:
-------------
Simmer 15 minutes, stirring occasionally. Serve hot. Makes 2 1/2 cups.
***** 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.

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From: [e-mail] (Stephanie da Silva)

BARBECUE SAUCE
==============

Ingredients:
------------
2 cups tomato catsup
2 tblsp wine vinegar
2 tblsp soy sauce
1 tblsp brown sugar
dash of Tabasco sauce

Instructions:
-------------
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.

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From: [e-mail] (Steven Frank)

Source: "Taste of Home" Magazine but recipe from "Barbecuing and Sausage-
Making Secrets" book. Posted by: Debbie Carlson - Cooking Echo

BARBECUE SAUCE WITH MUSTARD
===========================
(Servings: 6)

Ingredients:
------------
1/2 cup Sugar
1/4 tsp Ground oregano
1/2 tsp Ground thyme
1 tsp Salt
1/2 tsp Pepper
1/8 tsp Cayenne pepper
1/2 tsp Cornstarch
1/2 cup Vinegar
1 cup Molasses
1 cup Ketchup
1 cup Prepared mustard
2 tblsp Oil

Instructions:
-------------
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.

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From: [e-mail] (Little red-headed girl)

BBQ SAUCE
=========

Ingredients:
------------
1 16 oz can of no-salt tomato sauce
1 4 oz can of sliced mushrooms (or a double handful of fresh)
2 tblsp honey
generous amount of chopped garlic
1 tsp chili powder
1 tblsp basil
1 tblsp oregano
at least a teaspoon of any other spice you like except black pepper
(it clashes with the chili powder)

Instructions:
-------------
Mix well and add to meat before you cook it. It also works really well
for baked chicken.

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From: [e-mail] (Martha J. Dennison)

BBQ-SAUCE
=========
(Servings: 6)

Ingredients:
------------
1 cup Ketchup
1 6 oz can of tomato paste
1 1/2 cup Honey
1 1/2 tsp Olive oil
2 tsp Tabasco
1 tsp Cayenne pepper
1 tblsp Worcestershire sauce
1 tblsp Cocoa powder
1 tsp Juice of lemon
1/2 tblsp Soy Sauce
1/2 tsp Fresh black pepper
1 1/2 tblsp Curry powder
1 tblsp Paprika
2 cloves garlic crushed

Instructions:
-------------
Stir everything together and simmer for 20 minutes.

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From: [e-mail] (Steven Frank)

CITRUS BARBECUE SAUCE
=====================
(Servings: 5)

Ingredients:
------------
1 Onion; Large, Finely Chopped
1 tblsp Ground Red Chiles
1/4 tsp Ground Red Pepper
1 Ancho Chile; seeded and finely chopped
1 tblsp Vegetable Oil
1 cup Orange Juice
1/2 cup Lime Juice
2 tblsp Sugar
2 tblsp Lemon Juice
1 tblsp Fresh Cilantro; Snipped
1 tsp Salt

Instructions:
-------------
Cook onion, ground red chiles, red pepper and ancho chile in oil,
stirring frequently, until onion is tender, about 5 minutes. Stir in
remaining ingredients. Heat to boiling, reduce heat to low. Simmer
uncovered, about 10 minutes, stirring occasionally. Makes about 2 1/3
cups of sauce.

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From: [e-mail] (Stephanie da Silva)

DIPPING SAUCE FOR BBQ CHICKEN
=============================

Ingredients:
------------
1/2 tsp dried chili flakes or cayenne
2 cloves garlic, coarsely chopped
1 tblsp brown sugar
1/4 tsp salt
1/2 cup chinese red rice vinegar
a thinly sliced green onion
1 tblsp coarsely chopped cilantro leaves

Instructions:
-------------
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.

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From: [e-mail] (Steven Frank)

Source: The Home Book of Barbecue Cooking. Fawcett Publications, 1963.

MY BARBEQUE SAUCE
=================
(Servings: 1)

Ingredients:
------------
1/2 cup Oil (Canola)
1/3 cup Vinegar (Apple Cider)
1/2 cup Ketchup
1/2 cup Fruit juices
1/4 cup Onion
1 ea Hot pepper
1/4 tsp Oregeno
2 ea Garlic cloves

Instructions:
-------------
Combine all ingredients except oil in blender. Blend until smooth.
Place blended ingredients and oil in saucepan. Boil for 7 to eight
minutes.

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From: [e-mail] (Steven Frank)

ORANGE BARBEQUE SAUCE
=====================
(Servings: 12)

Ingredients:
------------
6 oz Chili sauce
1/4 c Orange juice
1/4 c Soy sauce
1/4 c Molasses
2 tblsp Vinegar, chinese black
2 tblsp Onion, grated
1/2 tsp Ginger, grated
2 tsp Sauce, hot pepper

Instructions:
-------------
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.

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From: [e-mail] (Steven Frank)

Source: Sylvia's Soul Food--Recipes from Harlem's World Famous Restaurant
Asbury Park Press 2/3/93 Shared By: Pat Stockett

SYLVIA'S WORLD-FAMOUS BARBEQUE SAUCE
====================================
(Servings: 5)

Ingredients:
------------
16 ounces Red Devil Hot Sauce
2 1/2 tsp crushed red pepper flakes
1 small onion, sliced
1 small stalk celery, sliced
3 cups tomato puree
1 1/2 cups water
1 1/2 cups sugar
1 lemon, sliced

Instructions:
-------------
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.

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