BBQ sauce

[bergere]

Does anyone have really good recipes for BBQ sauce?

I tried to make some the other day and it bombed.

[Deleted]

What "type" of BBQ sauce? Firey hot... warm & sweet.... tangy??? What type do you prefer?

Kaza

[bergere]

Tend to like... Medium to mild...to sweet... just depends on what I am putting it on.

Would like to try one of each of those. ;D

[Deleted]

Dreamland BBQ Sauce
Ingredients
1 can (28 oz.) tomato puree
1/3 cup yellow mustard
3 cups water
1 ½ cups cider vinegar
1/4 dark corn syrup
2 tablespoons lemon juice
2 tablespoons sugar
2 tablespoons packed brown sugar
2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon paprika
2 teaspoons ground red pepper
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon garlic powder
In large saucepan, whisk together the tomato puree and mustard until smooth. Stir in remaining ingredients. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Serve warm. Will store covered in the fridge for 2 weeks.



There ya go for starters... a yummy, in the middle sorta recipe.

Kaza

[bergere]

Thank you! Am printing it up now. Sounds really good.

[Deleted]

Sweet and Sour Barbecue Sauce


3 tablespoons vegetable oil
1 medium onion, finely chopped
1 large celery rib, finely chopped
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 teaspoon paprika
2 cups chili sauce
1/3 cup honey
1/4 cup cider vinegar
1 cup apple cider or apple juice
2 tablespoons Worcestershire sauce
2 tablespoons dark rum
1/2 to 1 teaspoon hot pepper sauce, or to taste
Heat the oil in a medium nonreactive saucepan. Add the onion, celery and garlic and cook over medium heat until softened, about 3 minutes. Stir in the ginger and paprika and cook 30 seconds. Add the chili sauce, honey, vinegar, cider, Worcestershire and rum. Bring to a boil, reduce the heat to medium-low, and simmer uncovered, stirring occasionally, until slightly thickened, about 30 minutes. Season to taste with hot pepper sauce. Use immediately or refrigerate up to 4 weeks.
Makes about 3 cups.