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Old 11-13-2006, 05:39 AM   #1
Assistant Cook
Join Date: Nov 2006
Location: Australia
Posts: 2
Recipes for bbq sauce??

hi all,

i have just found you after HOURS of surfing the net trying to find a few recipes for BBQ sauce i can bottle for xmas presents.??
any help, advice, thoughts would be appreciated.

thanks in advance xx
p.s - please excuse any mistakes, 1st timer/real tired eyes

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Old 11-13-2006, 06:44 AM   #2
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Join Date: Jan 2006
Posts: 1,694
My family and friends love this one I make--and think I should bottle it. It is in the vein of a western North Carolina tomato based sauce popularly served here with pulled pork. It may seem relatively thin in consistency to you. You may simmer it down to a slightly thicker sauce.

You may also "customize" it with additions--cook them with the sauce.
ground onion
chipotles or other chilies
Louisiana style hot sauce (I do not recommend Tabasco--TOO hot to control small amounts) to taste
Molasses or honey

1 28-32 oz. bottle tomato catsup
1 ketchup bottle cider vinegar
3/4C brown sugar (more if you like)
3/4C prepared yellow mustard (just plain ole hot dog mustard)
3/4C Worcestershire sauce
1 TBS coarse ground black pepper
hot or sweet smoked paprika if you can get it.
Simmer for 30-45 minutes. A bit longer if you want it thicker.

If you wanted a Jack Daniels style bourbon BBQ sauce, you can add a half cup of bourbon the last 5 minutes of cooking.

I have given this sauce many times for Christmas to accompany a smoked chicken or pulled pork. There is enough acid and other "preserving" ingredients that it is not necessary to process it. I actually keep mine in the pantry cupboard with no problem, but would probably suggest refrigeration to gift recipients.
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Old 11-13-2006, 06:49 AM   #3
Assistant Cook
Join Date: Nov 2006
Location: Australia
Posts: 2
I think I'll try the Jack Daniel twist!!
Thanks again xx
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Old 11-13-2006, 08:57 AM   #4
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Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
One more for you, Meggo.

2 tbsps olive oil
2 medium (300gm) onions, sliced
2 cloves garlic, crushed
1/4 cup (60ml) red wine vinegar
1/4 cup (50gm) firmly packed brown sugar
2 tbsps Dijon mustard
2 tbsps Worcestershire sauce
410gm can tomatoes
1/4 cup (60ml) tomato paste

Heat oil in pan, add onions and garlic, cook, stirring until onions are soft. Stir in remaining ingredients. Simmer uncovered about 15 minutes or until thick. Blend or process sauce until smooth; push through sieve. Serve warm or cold. Makes about 1-1/2 cups (375ml).
The proof of the pudding is in the eating!
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Old 11-13-2006, 12:42 PM   #5
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Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
This is a dual recipe, one for the dry rub, and another for the sauce. Everyone who has tried it says it's outstanding. Hope you like it.

BBQ rub and sauce:

Dry Rub:
2 tbl sugar
1 tsp salt
1/2 tsp paprika
1/2 tsp ground turmeric
1/2 tsp celery seed
1/2 tsp dry mustard

Mix all together, sprinkle generously on meat, and rub in thoroughly.
Let stand two hours.

1/2 cup catsup
1/2 cup brown sugar, packed
3 tbl soy sauce
2 tsp ground ginger (or fresh or jarred)
1 tsp granulated garlic (or fresh or jarred)
1/2 tsp Tobasco sauce

Combine ingredients in saucepan. Cook and stir till sugar is dissolved.
Brush mixture on both sides of meat and grill until done. Heat remaining
sauce and serve on the side.

*I make up 3-4 batches of the sauce and rub at a time, storing spices in
a shaker jar in my cupboard, and the sauce in the fridge. It keeps a long time.
We get by with a little help from our friends
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