Basic Barbecue Sauce
- 4 Large onions chopped
- 3 Tablespoons vegetable oil
- 1 28 Oz Can tomato puree
- 3 28 Oz Cans tomatoes -- with juice
- 2 1/2 Cups white vinegar
- 4 Tablespoons packed dark brown sugar
- 4 Tablespoons granulated sugar
- 3 Tablespoons salt
- 2 Tablespoons freshly cracked black pepper
- 2 Tablespoons paprika
- 3 Tablespoons chili powder
- 4 Tablespoons molasses
- 1 Cup orange juice concentrate
- 2 Tablespoons Liquid Barbecue Smoke
- 7 Tablespoons brown mustard Dijon-style
In a large, heavy-bottomed saucepan, cook the onion in the oil over medium-high heat until golden brown, about 7 to 10 minutes.
Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours.
Puree sauce in your food processor or blender.
Will keep 2 weeks in the refrigerator.
Paul Kirk's Kansas City-Style Barbecue Sauce
- 3/4 cup light brown sugar packed
- 1 tablespoon chili powder
- 2 teaspoons dry mustard
- 1 teaspoon ginger ground
- 1/2 teaspoon allspice ground
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon mace ground
- 1/4 teaspoon black pepper freshly ground
- 1 cup white distilled vinegar
- 1/4 cup molasses
- 1/4 cup water
- 32 ounces ketchup
- 3 teaspoons liquid smoke (optional)
Mix all the ingredients in a pot and simmer for 30 min.
Will keep 2 weeks in the refrigerator.
Belly's "Kick-Ass" Barbecue Sauce Texas Style
- 1 quart V8 Juice
- 1 quart beef stock (de-greased)
- 1/2 cup yellow mustard
- 1/2 cup apple cider
- 1 cup dark molasses
- 1/3 cup black pepper
- 1/3 cup Hungarian sweet paprika, fresh
- 1/4 cup yellow onion minced
- 1 big Worcestershire Sauce
- 1 cup Hatch NM chilies or any mild chilies roasted and peeled, minced 1/2 cup pressed garlic
Mix together V8 juice and beef stock. Then add mustard, cider, molasses, black pepper and paprika as you stir the sauce. Put mixture on stove to simmer.
After 1/2 hour, add Worcestershire sauce, minced yellow onion, chilies, and garlic. Let the sauce simmer for about 2 hours in your smoker to pick up the good smoke taste. Stir and taste often as it simmers. After about three hours total simmering time, taste and add some salt if needed. If you want it hotter, add some Louisiana Hot Sauce. You can put it in a blender to smooth it out. Let the sauce cool and put it in a gallon jug and let age at least a week in the refrigerator before using. Serve on the side with brisket, ribs, chicken or over steak.
Memphis style BBQ Sauce
- 4 Tablespoons butter
- 1 medium minced onion
- 1 Cup white vinegar
- 1 Cup tomato sauce
- 1/4 Cup worcestershire sauce
- 1 Tablespoon sugar
- 2 Teaspoon salt
- 1/2 Teaspoon fresh ground black pepper
- 1/8 Teaspoon cayenne
- Dash tabasco sauce
The heart of Southern barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat, and everything else except taste.
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. Mix 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 2 weeks.
Classic Kansas City Style Sauce
- 1/4 Teaspoon Allspice
- 1/4 Teaspoon Cinnamon
- 1/4 Teaspoon Mace
- 1/4 Teaspoon Black pepper
- 1 Teaspoon Curry powder
- 1/2 Teaspoon Chili powder
- 1Teaspoon Paprika
- 1/4 Cup White vinegar
- 1/2 Teaspoon Hot pepper sauce
- 1 Cup Ketchup
- 1/3 Cup Dark molasses
Place all of the dry ingredients into a bowl. Add vinegar and stir. Add remaining ingredients and stir until mixture is thoroughly blended. This sauce may be served room temperature or heated.
Yield: 2 cups
Lexington-Style Finishing Sauce
- 2 cups white vinegar
- 2 cups apple cider vinegar
- 2 cups water
- 1/3 cup ketchup
- 1/8 cup Texas Pete Hot Sauce
- 2 tablespoon sugar
- 1 tablespoon red pepper flakes
- 2 teaspoons kosher salt
Mix together and serve with pulled pork.
Slap Your Ass South Carolina Mustard Sauce
- 1 cup cider vinegar
- 6 tablespoons yellow mustard
- 2 tablespoons maple syrup or honey
- 4 teaspoons Worcestershire sauce
- 1 teaspoon hot red pepper sauce Texas Pete or Tabasco
- 1 cup vegetable oil
- 1 tablespoon salt
- 1 teaspoon ground black pepper
Mix all ingredients, including pepper to taste, in medium bowl. Pulled pork tossed in this mustard sauce is da bomb.
Western South Carolina-Style Barbecue Sauce
- 1 tablespoon vegetable oil
- 1/2 medium onion minced
- 4 medium garlic cloves minced
- 1/2 cup cider vinegar
- 1/2 cup Worcestershire sauce
- 1 tablespoon dry mustard
- 1 tablespoon dark brown sugar
- 1 tablespoon paprika
- 2 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 cup ketchup
Heat oil in 2-quart saucepan over medium heat. Add onion and garlic; sauté until softened, 4-5 minutes. Stir in all the remaining ingredients except ketchup; bring to a boil. Reduce heat to low, then add ketchup. Cook, stirring occasionally, until thickened, about 15 minutes.