Barbecue Sauces-can give individuality, and distinction, to simply grilled, roasted, broiled, braised, or rotisserie cooked meat, fish, or poultry. All the barbecue sauces can also be used as a dip.Refer also to Barbeque in Volume 1- Section4= Chapter 1- Some Cooking Terms and Methods Defined
Uncooked Barbecue SauceMix together 1 ½ cups ketchup, 1 dry chilli pepper, soaked in water until soft and finely diced, ¼ cup lemon juice, 1 teaspoon each of prepared mustard and freshly ground black pepper, and 1 tablespoon Worcestershire sauce. Add 1 garlic clove split, 1 onion, halved, and 1 bay leaf. For meat or poultry.
Two Basic Barbecue Sauces In a saucepan heat 3 tablespoons bacon drippings, and stir in 1/4 cup grated onion and 1garlic clove, mashed. Cook the mixture over medium heat for 2 minutes, stirring constantly, until meat begins to brown.
In a bowl, mix 1cup tomato ketchup, ¼ cup each cider vinegar and Worcestershire sauce. 1 tablespoon prepared mustard, 2 teaspoons paprika, 1 teaspoon each of Tabasco and chilli powder, and 1/2 teaspoon salt. Add this to the saucepan and cook the sauce, stirring constantly, over low heat until it thickens. Simmer the sauce gently for 10 minutes and serve it very hot, with any barbecued meat or fowl.
OR
Saute 5 garlic cloves, diced. In 1/3 cup olive oil until the garlic is golden. Add ½ cup red wine, Bring he wine to a boil, and simmer for 2 minutes. Add ¼ cup A.1. Sauce, 2 tablespoons brown sugar, 1 teaspoon each of salt, pepper, mustard, and oregano, 1 cup brown stock, and ½ cup tomato paste and simmer over low heat for 15 minutes Correct the seasoning to taste with a dash of Tabasco and lemon juice. For meat, game, or poultry.
General Purpose Basting Sauce Combine 1 ½ cups olive oil, 1 cup red wine, ¼ cup vinegar, 1 teaspoon minced parsley, 1 tablespoon salt, 2 garlic cloves, crushed, and ¼ teaspoon freshly ground black pepper.
OR
Combine 1 cup tomato ketchup, ½ cup butter, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, the juice of 1 lemon, and 4 thin slices of lemon. Simmer the mixture for 10 minutes. For all meats and poultry.
Dry Spicy Barbecue Rub-This mix can be used for meat, poultry, fish, or vegetables, and is especially good on potato chips.
Dry Rub Mix
ground cumin
paprika
garlic powder
onion powder
chilli powder
salt
cayenne pepper
black pepper
white pepper
crushed red pepper
brown sugar
In a large bowl, combine 1/4 cup each of cumin paprika, garlic powder, onion powder, chilli powder, salt, ground pepper and crushed red pepper. Add 1/2 cup dark brown sugar.
Mix all ingredients together well.
Store in clean zip-loc freezer bags until ready to use.
To Use- Pour out amount required. Rub and press the mix over the meat. Wrap meat in foil and store in refrigerator overnight. Use a greased pan, to cook.
Aussie Style Barbecue Sauce 1 onion, minced very finely
1/4 cup water
1/2 cup ketchup
1/4 cup red wine or good beef stock
1/4 cup Worcestershire sauce
2 Tbsps. vinegar
1 Tbsp. instant coffee.
1/4 cup brown sugar, packed
1 oz. margarine
2 tsp. lemon juice
1. Saute, do not fry, onions in margarine until golden and add all other ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15 minutes
2. This sauce is great with ribs, chicken, or meatloaf
To Use:
Depending on size, after a meatloaf has cooked for about 30 minutes, pour half of the sauce over the meat, and bake 45 minutes more basting often with remaining sauce. All other meats should be half to three- quarters cooked before basting with sauce.
Brazilian Barbecue Sauce Saute 2 cups coarsely diced Spanish onions in ¼ cup butter until they are transparent. Add 1garlic clove, finely diced ½ teaspoon oregano, the juice of 1 large lime, and salt and pepper to taste. Cook the mixture over low heat for 3 to 4 minutes, add 2 cups red wine, and bring the sauce to a boil. Reduce the heat and simmer the sauce gently for 5 minutes. Just before serving, add ½ cup each of butter and minced parsley. Serve with steak or hamburgers.
Cajun Barbecue Sauce Heat 2 tablespoons butter over low heat until it foams and saute 1 green pepper, 1 small onion, and ½ small garlic clove, all finely diced, until they are golden brown. Stir in 1 tablespoon flour and blend well. Stir in 2 cups tomato puree and cook the mixture until it thickens, stirring constantly from the bottom of the pan. Add 1/4 cup minced celery tops 3 tablespoons Worcestershire sauce, 1tablespoon each of finely minced parsley and chives, 2 teaspoons chilli powder, and ½ teaspoon salt. Simmer the sauce gently over very low heat, or place an asbestos mat under the saucepan, until the vegetables are tender. If the sauce seems too thick, add a little stock or hot water.
Chinese Barbecue Sauce Mix 6 teaspoons dry mustard with enough white wine to make a fairly thick paste. Add 6 preserved Kumquats, very finely diced, and 1 tablespoon of the syrup in which they were preserved. Blend thoroughly with 2 to 3 tablespoons soy sauce. For any barbequed meat.
Chinese Ginger Barbeque Sauce Mix together 1 cup soy sauce, 2 garlic cloves crushed, 1 tablespoon grated fresh ginger, and ½ cup each of Sherry and Tomato ketchup. Use as a marinade for spareribs and other pork cuts and for basting the meat.
Sweet and Sour Barbeque Sauce In a saucepan mix 1cup each of red-wine vinegar, water, and brown sugar. Add 3 tablespoons ketchup, 1 tablespoon soy sauce, 1 teaspoon dry mustard, 1 cup pineapple chunks, fresh or frozen, 1 green pepper, seeded and cut into strips, and 2 tomatoes, peeled and cut into wedges. Bring the sauce to a boil and simmer it gently for 10 minutes. Stir in 1½ tablespoons cornstarch, mixed to a smooth paste with ¼ cup cold water and cook the sauce, stirring, until it is clear and thickened. For chicken, shrimps, roast pork, or spareribs
Fish Barbeque Sauce Saute ½ cup onions, finely diced, in ¼ cup olive oil until the onions are golden but not brown. Add 1 cup tomato paste, 2 tablespoons Worcestershire sauce, ½ cup strained honey, and 1 teaspoon each of basil and salt. Simmer the sauce for 5 minutes, stirring constantly, and add ½ cup red wine Strain the sauce through a fine sieve and use it for basting grilled fish.
French Barbeque Sauce 1/3 cup corn syrup
1/3 cup white wine
¼ cup corn oil
¼ cup Dijon mustard
2 Tbsp. parsley, c hopped
1 garlic clove, crushed
1 tsp. salt
1/8 tsp pepper
1/3 cup onion or shallots, diced
Saute onions or shallots in a little corn oil until cooked but not browned. Add remaining ingredients. Simmer for 10 minutes. Cool and serve or serve hot.
Leman Butter Barbeque Sauce In a saucepan combine 1 cup butter with ¼ cup each of lemon and Sherry, 1 teaspoon Worcestershire sauce, 1 garlic clove, 1 teaspoon minced parsley, and ½ teaspoon salt. Bring the mixture to the boiling point but do not cook it. Use for basting grilled meats and poultry.
Mexican Barbeque Sauce Combine 1 cup olive oil, ½ cup vinegar, 3 tablespoons each or finely minced shallot and green pepper, 1 cup tomato juice, 1 teaspoon oregano, 1 tablespoon chilli powder, 4 garlic cloves, crushed, and 1 tablespoon salt. Simmer the mixture for 10 minutes. Use for basting meats and fish.
Orange Barbeque Sauce In 1 cup olive oil, saute 4 garlic cloves, crushed, and ¾ cup diced onions until they are golden but not brown. Add 1 cup each of ripe olives and tomatoes, both finely diced, 1 cup red wine, 2 tablespoons Worcestershire sauce, ½ cup each of orange juice and brown sugar, the juice of 1 lemon, the grated zest of 1 orange, 1 teaspoon rosemary, 3 tablespoons diced green pepper, and ¼ cup minced parsley. Bring the mixture to a boil and simmer it gently for 20 minutes. Strain and use for basting grilled meats and poultry. .
