Summer is nearly upon us. While Memorial Day is the unofficial start of summer, the real deal, summer’s actual official start is just days away. So let’s pour a cup of coffee and chat a moment . . .
The whole idea of cooking fascinates me. I mean, just think about it for a minute. Cooking our food is one of those things that separates humans from the other animals on the planet. Why do we do it? Okay, I get it – we cook our food because we can. What led to this discovery of cooking food? Did we find the caucus of a dead animal charred by a wildfire and think “Hum, this sure beats that cold animal I ate last week.” What possessed us to taste the barbecued meat in the first place? Did it smell good? And how did we get from charred meats to the wonderful combinations that grace our tables today? What made us think Ketchup was a good idea? Or that roasted, grounded coffee beans, when steeped with hot water would produce a morning beverage? You gotta wonder, right?
Barbecue is not just a sauce or a way of cooking, but a social event. “Are you going to the barbecue?” “We are having a barbecue on Saturday, would you like to come?” The images are clear. Barbecue is an outdoor event, even if it’s just you and your significant other and maybe the offspring of that union. Heck, we’ve been known to have a barbecue for one.
What makes barbecue so special, aside from the smoked or seared hunks of meat? Quite often it’s the sauce – be it a marinade, a slop mopped onto our meats or just a tangy sauce for dipping. It’s all the flavors coming together that gets our mouths to water. Although Americans did not invent the concept of barbecue, we surely have claimed it as American as Apple Pie (remember, apples are not native to America, and we certainly were not the originators of pie).
Wouldn’t it be great to make up giant batches of barbecue sauce to hand out as parting gifts at the end of your next barbecue? The jars wouldn’t need to be huge, just a little sampling along with the recipe would be fine. Do that a few times, and you will need to start taking reservations to your events. After all, who wouldn’t want to come to a barbecue with great food, awesome company and a parting gift?
*** Barbecue Sauces for Your Consideration ****
American Basic Barbecue Sauce
Ancho Chili Barbecue Sauce
Bourbon Barbecue Sauce
Cilantro-Orange Barbecue Sauce
Coca-Cola Barbecue Sauce
Golden Eagle Barbecue Sauce
Jack Daniels Double Kick Barbecue Sauce
Smoky Bourbon Barbecue Sauce
American Basic Barbecue Sauce
2 Onions, chopped fine
2 Garlic Cloves, minced
2 Tablespoons Vegetable Oil
2 Garlic Cloves, minced
2 Teaspoons Chili Powder
½ Teaspoon Cayenne Pepper
2 ½ Cups Ketchup
¾ Cup Molasses
6 Tablespoons Apple Cider Vinegar
¼ Cup Worcestershire Sauce
¼ Cup Dijon Mustard
2 Tablespoons Red Hot Sauce
Peel and chop onions. Set aside until ready to use.
Peel and mince garlic. Set aside until ready to use.
Heat oil in a saucepan over medium heat until shimmering. Add onions and a pinch of salt. Cook until onions are softened, 5-7 minutes.
Stir in garlic, chili powder and cayenne pepper, cook until fragrant, about 30 seconds.
Whisk in ketchup, molasses, vinegar, Worcestershire sauce, mustard and hot sauce.
Bring sauce to a simmer, and cook, stirring occasionally, until thickened and reduced to 4 cups, about 15 minutes. Let cool to room temperature, adjust seasoning with salt and pepper.
Sauce can be stored in refrigerator for up to 4 days. Heat over low-heat to warm, then let sit at room temperature until ready to use.
(This is a recipe I found in a cookbook years ago – which I could remember which one!)
Ancho Chile BBQ Sauce
1 dried Ancho chili Pod
1 cup onions, minced
2 garlic cloves
Canola Oil, as needed
1 tablespoon of tomato paste
1/2 Cup Red Wine – Cabernet Sauvignon or Merlot
1/2 cup ketchup
1 teaspoon chili powder
1 tablespoon brown sugar
1 tablespoon Worcestershire Sauce
1/2 teaspoon cumin
Salt to taste
Pepper to taste
Place Ancho Chile in a large bowl. Pour boiling water over the top and let it reconstitute for about 25 minutes. Remove pod from water, retaining the water for later use. With a sharp knife, remove the stem from re-hydrated pod. For less heat, split and remove the membrane along with the seeds. For a more fiery sauce, remove membrane and some of the seeds. Chop pod into chunks and set aside.
While the chili pod is soaking, peel and mince the onions and garlic. Set aside until ready to use.
In a saucepan over medium heat, warm a couple of tablespoons of canola oil. Add onions and sauté until soft and translucent (about 5 minutes). While onions sauté, keep stirring to prevent onions from caramelizing.
Add tomato paste to the onions and continue to cook it for about 2 minutes.
Add garlic to the pan and continue to cook/stir for another minute.
Pour red wine into the saucepan. Add the reconstituted Chile pepper. Continue to cook for another 3 minutes to reduce.
Add ketchup, chili powder, brown sugar, Worcestershire Sauce and Cumin. Cook for another 5 minute.
Carefully pour the sauce into a blender. Blend until well-combined and “saucy”. If mixture appears too thick for your liking, thin with the chili water. Add only a tablespoon or so of the water until the sauce has reached your desired consistency.
Transfer to a bowl for immediate use or let set on the counter at room temperature. If not using the sauce that day, refrigerate and rewarm when ready to use.
Inspired by Everything Erica
Bourbon Barbecue Sauce
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
4 tablespoons brown sugar
4 tablespoons molasses
1 1/2 teaspoons fresh ground pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons ground mustard
2 tablespoons Worcestershire sauce
1/8 teaspoon cayenne (or more if desired)
Measure and dump all ingredients to a saucepan, whisk to combine.
Bring mixture to a boil over medium-high heat. Reduce heat to simmer and allow to simmer for 45 minutes-1 hour, stirring occasionally.
Remove sauce from burner and allow to cool to room temperature. If not using right away, store sauce in the refrigerator.
Original recipe as part of the But I’m Hungry collection
Cilantro-Orange Barbecue Sauce
2 Small Oranges, zested
4 tablespoons Fresh Orange Juice
1/2 cup fresh, chopped cilantro
2 cups ketchup
1/2 cup apple cider vinegar
4 teaspoons dry, ground mustard
4 tablespoons brown sugar
1 teaspoon Kosher salt
1 teaspoon pepper
Zest both small orange, set zest aside.
Split the oranges and extract 4 tablespoons of juice, set aside.
Chop cilantro and set aside.
In a small sauce pan, over medium heat, combine ketchup, apple cider vinegar, dry mustard, orange zest, orange juice and brown sugar. Stir to combine and bring to a low boil.
Reduce the heat and simmer for 5 minutes.
Season with salt and pepper and stir in fresh cilantro. Simmer 2 minutes more. Remove from heat and use to baste grilled pork chops or chicken.
Original Recipe from Mountain Mama Cooks
Coca-Cola Barbecue Sauce
1 cup Coca-Cola
1 cup ketchup
1/4 cup Worcestershire sauce
1 teaspoon liquid smoke
3 tablespoon A-1 Steak Sauce
2 teaspoons Sriracha or to taste
1 teaspoon onion flakes
1 teaspoon garlic flakes
1/2 teaspoon freshly ground black pepper
Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat.
Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by one-quarter, about 6 to 8 minutes.
Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.
Inspired by The Food Network
Golden Eagle Barbecue Sauce
1 Bottle Hunt’s Ketchup (32 oz)
2 Teaspoons Ground Pepper
1 Tablespoon Worcestershire Sauce
½ Cup Cider Vinegar
½ Cup Water
1 Tablespoon Chili Sauce
1 Tablespoon Hickory Liquid Smoke
To make barbecue sauce, combine all ingredients in a heavy sauce pan. Stir and bring to a boil. Reduce heat, cover and simmer 10 minutes. Remove from heat, let “steep” until ready to use – the longer the better. Refrigerate any unused sauce. (The empty Ketchup bottle works well, just be sure to label it “Barbecue Sauce” so no one gets a surprise on their burgers or French fries).
Original Family Recipe; to see the recipe with ribs visit my Country Ribs recipe.
Before sharing this sauce, let me just say recipes from The Slow Roasted Italian have never let me down. Their recipes are clean, clear and oh so easy to prepare. If you haven’t discovered this awesome source for all things yummy, be sure to check them out.
Jack Daniels Double Kick Barbecue Sauce
2 ½ cups ketchup
2 (8 ounce) cans tomato sauce
1 cup granulated sugar
1 cup Jack Daniels Whiskey
¾ cup molasses
2-3 tablespoons chili pepper paste
2 tablespoons unsalted butter
1 tablespoon Worcestershire sauce
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ tablespoon New Mexico chili powder
½ teaspoon kosher salt
1 teaspoon fresh ground black pepper
In a large sauce pan over medium heat combine all ingredients. Whisk to combine well.
Bring sauce to a boil. Reduce to simmer for 1 hour, stirring occasionally.
Serve and enjoy!
Original Recipe at The Slow Roasted Italian
Smoky Bourbon Barbecue Sauce
2 cups Ketchup
1/2 cup Lemon juice
4 Tablespoons Brown Sugar
4 Tablespoons Apple Cider Vinegar
2 Tablespoons Worcestershire Sauce
2 Teaspoons Dry Mustard
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Teaspoon Cayenne Powder (or heat to taste)
4 Tablespoons Honey
1 Tablespoon Liquid Smoke (or smoke to taste)
1 cup Bourbon
In a pan mix the ingredients. Bring sauce to a simmer to thicken. Keep warm until ready to use.
Original Recipe part of The BBQ Pit Boys collection
Oh to enjoy Barbecue at Twelve Oaks . . .
Happy Barbecues Everyone!
Welcome to Rosemarie's Kitchen 
Wow, thanks for sharing! I loved making sauce. Your Jack Daniels Double Kick Barbecue Sauce sounds totally like my kinda thing 🙂
LikeLike
So glad.
LikeLike