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.

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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.