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.


Barbecue sauce


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.

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