Posted by Teresa on January 02, 2001 at 11:17:20:
In Reply to: Bar-B-Q posted by Kailyn on January 02, 2001 at 11:05:58:
Here are several recipes for BBQ Sauce that I really like. I usually just make whichever one I'm in the mood for!
BBQ Sauce au Justin
Recipe By : Justin wilson
Ingredients:
2 cups onion chopped
1/2 cup bell pepper chopped
1/2 cup olive oil
2 tablespoons garlic chopped
2 cups ketchup
2 tablespoons parsley dried
2 tablespoons lemon juice
1/2 cup wine vinegar
4 teaspoons salt
1/4 cup Louisiana hot sauce
1 1/2 cups dry red wine
1/2 teaspoon celery seed
1 cup steak sauce
Directions:
Saute onions and bell peppers in olive oil. Add garlic, wine and rest of ingredients. Bring to boil. Cover, then cook over a low fire for at least two hours. Use on finished BBQ, not as a basting sauce. As Justin says, this is garontee to warm the belly!
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Jack Daniels BBQ Sauce
Ingredients:
1/2 large onion -- chopped
4 cloves garlic -- chopped
2 cups ketchup
1/3 cup vinegar
1/4 cup Worcestershire sauce
1/2 cup brown sugar -- packed
3/4 cup molasses
1/2 teaspoon pepper
1/2 tablespoon salt
1/4 cup tomato paste
2 teaspoons Liquid Smoke
1/2 teaspoon Tabasco sauce -- to taste
Bourbon or whiskey -- to taste
Directions:
Combine onion, garlic and bourbon in a 3 qt saucepan. Saute until onion and garlic are translucent, about 10 minutes. Add all remaining ingredients, bring to boil. Simmer uncovered until reduced and thickened, about 15 to 25 minutes.
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North Carolina Barbecue Sauce
Ingredients:
1 cup cider vinegar
2/3 cup yellow mustard
1/2 cup firmly packed light brown sugar
2 tablespoons butter
1 teaspoon soy sauce
1 teaspoon chili powder
1/4 teaspoon crushed red pepper
1 teaspoon black pepper
Directions:
In a medium saucepan, combine all the ingredients over medium heat. Bring to a boil and continue to boil for 5 minutes, or until the sauce has thickened, stirring constantly. Serve warm.
NOTE: This is a super sauce that's good for basting or as a warm dipping sauce.
Yields: about 1 2/3 cups
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Hattie's Tart Cherry Barbecue Sauce
By Chef Jim Milliman of Hattie's Restaurant
Ingredients:
1 cup canned or frozen tart cherries
1/2 cup chopped onions
2 garlic cloves, finely chopped
1/2 cup water
3 tablespoon ketchup
1/4 cup cherry preserves
3 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon toasted cumin seeds
1/2 teaspoon ground ginger
1/4 teaspoon ground red pepper
Directions:
Combine all ingredients in a saucepan with a heavy bottom; mix well. Simmer, covered, over medium heat about 25 minutes. If desired, thicken with a bit of cornstarch dissolved in water. Adjust seasoning.
Source: www.cherrymkt.org