Have a saucy summer
orchidgalore, Wikimedia Commons
Baste some delicious, tangy barbecue sauce over chicken, pork, beef or any favorite food you like to grill.
A lot of people are cooking on an outdoor grill this time of year. I haven’t had much time for grilling this year, but I do love it, especially when we have baby back ribs and grilled veggies.
Most folks have a favorite barbecue sauce, and I have several. I grew up with my dad’s barbecue sauce, which was used for all meats and garlic bread. He melted real butter, along with crushed or chopped garlic, fresh rosemary, a little parsley and some white wine, all simmered together. I still love it on a ribeye steak.
There are some companies that sell small-batch specialty barbecue sauces and marinades online, and I do have some brand favorites that are sold at grocery stores, but every once in a while, I like to make my own. Here are a few recipes you might want to try.
Honey barbecue sauce
1 cup ketchup
1/2 cup brown sugar
1/4 cup apple cider vinegar
1/4 cup honey
3/4 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon granulated garlic
1/2 teaspoon onion powder
1 teaspoon dried chopped onion
1/2 teaspoon ground black pepper
1. In a medium saucepan, combine all ingredients. Bring mixture to a boil, then simmer over low heat for about 20 minutes.
2. Remove from heat and allow barbecue sauce to cool. Can be stored in a covered container for about 2 weeks.
1 1/2 cups ketchup
2/3 cup packed brown sugar
1/4 cup Worcestershire sauce
1 tablespoon apple cider vinegar
2 teaspoons (or as desired)) liquid smoke flavoring
1 tablespoon Creole mustard (whole grain mustard)
1 tablespoon onion powder
1 teaspoon garlic powder
1/4 cup molasses
1 teaspoon Cajun seasoning
1 teaspoon ground black pepper
1/3 cup bourbon, optional
1. Combine all ingredients in a saucepan and place over medium heat. Stir well and bring to a boil.
2. Turn heat to low and simmer mixture for about 35 minutes.
3. Allow sauce to cool, then store in jars and keep in refrigerator. Will keep for at least 1 month.
Mango barbecue sauce
1 ripe, peeled mango, diced
1/4 cup ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1. Add all ingredients to a blender, and process until mixture is smooth.
2. Store in airtight container in refrigerator.
Peach barbecue sauce
2 medium peaches, peeled, pitted and sliced or chopped
1 3/4 cups ketchup
2 tablespoons dark corn syrup
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons apple cider vinegar
1 teaspoon mustard
2/3 cup packed light brown sugar
Dash cayenne pepper
1. Combine ingredients in a medium saucepan and bring to a simmer over medium heat. Reduce heat to medium-low and continue simmering for 5 to 7 minutes.
2. Cool slightly and mash with a potato masher or wooden spoon; you can also blend lightly with an immersion blender or pulse sauce a few times in a blender. Cool completely before storing in airtight container.
Tropical barbecue sauce
2/3 cup unsweetened pineapple juice
1/2 cup teriyaki sauce
1/2 cup ketchup
2 cloves garlic, minced
2 tablespoons dark brown sugar
1 1/2 teaspoons ground ginger
1/2 teaspoon cayenne pepper
4 dashes liquid smoke, optional
1. In a saucepan, combine the pineapple juice, teriyaki sauce, ketchup and garlic. Stir well.
2. Bring the sauce to a quick boil, then turn the heat to low and add the brown sugar, ground ginger and cayenne pepper; stir again.
3. Allow the sauce to simmer, stirring occasionally, for 10 minutes. Taste the sauce and add liquid smoke (optional) and/or additional cayenne pepper, brown sugar, and/or ground ginger to taste.