Barbecue Sauce
Damsel in dis Dress
while I was growing up. It's very thin. You use it to form a light glaze
on the food, not a thick layer of glop. I use it mostly on grilled chicken
breasts or country style ribs. Brush it on during the last few minutes of
cooking.
What's your favorite barbecue sauce?
* Exported from MasterCook *
Barbecue Sauce
Recipe By :Damsel's Heirloom Recipes
Serving Size : 0 Preparation Time :0:00
Categories : sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups vinegar
1/2 medium garlic clove -- mashed
1 tablespoon worcestershire sauce
2 tablespoons dry mustard
1/4 teaspoon tabasco sauce
1 cup sugar
2 cups ketchup
1 1/2 tablespoons salt
Combine ingredients and simmer for 10 minutes.
Source:
"Riverside Lodge Restaurant"
Yield:
"4 1/2 cups"
- - - - - - - - - - - - - - - - - - -
--
Damsel's Unofficial Web Home of RFC:
http://home.att.net/~edible-complex/
Culinary FAQs, RFC Cook-Ins, Birthdays,
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Jack Schidt
"Damsel in dis Dress" <damsel-in...@att.net.invalid> wrote in message
news:66o3kus4ise8qe8q2...@4ax.com...
Mine's pureed anchos, vinegar, brown sugar and garlic
Jack Vegematic
Arri London
>
> This is my favorite barbecue sauce. Probably because it's what Mom made
> while I was growing up. It's very thin. You use it to form a light glaze
> on the food, not a thick layer of glop. I use it mostly on grilled chicken
> breasts or country style ribs. Brush it on during the last few minutes of
> cooking.
>
> What's your favorite barbecue sauce?
<snip recipe>
>
Don't have a recipe for it, but my current favourite is made
and sold by a local barbeque place. It's the only sauce I've
had so far in the US that isn't too sweet for my taste.
It's very dark brown, rather than red and there are some
undercurrents there I haven't identified yet.
Alan Zelt
>
Hey Carol, an interesting recipe. Enough elements in it to see some
resemblance to NC and SC sauces. Will try it out.
--
Alan
"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener
Alan Zelt
>
> while I was growing up. It's very thin. You use it to form a light glaze
> on the food, not a thick layer of glop. I use it mostly on grilled chicken
> breasts or country style ribs. Brush it on during the last few minutes of
> cooking.
>
> What's your favorite barbecue sauce?
>
>
This is my favorite barbecue sauce. It's from Burk's Cafe in Ballard.
Ballard is a very Scandinavian fishing neighborhood in Seattle. They are
a Cajun restaurant, but just happen to like some very good barbecue,
too. Go figure. Anyway, I make enough to freeze up a couple of batches
to pull out in a hurry.
* Exported from MasterCook *
Burk's Cafe Spicy Molasses Tomato Sauce
Recipe By : Burke's Cafe(Ballard)
Serving Size : 8 Preparation Time :0:00
Categories : Barbeque Dinner
Lunch Meats
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp garlic -- minced
1/2 c onion -- chopped
32 oz tomato sauce
1/4 c beer
1/2 cup molasses
2 tbsp red wine vinegar
2 tbsp lemon juice
2 tbsp dijon mustard
1 1/2 tsp ground cumin
1 1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp cayenne pepper
1 tsp ground coriander
1/2 tsp nutmeg
1/2 tsp paprika
1/2 tsp black pepper
1/2 tsp white pepper
Puree garlic and onions in food processor.
Place in heavy bottomed saucepan with the remaining ingredients.
Simmer over low heat for about 2 hours, stirring often to avoid
scorching. Sauce will cook down and darken in color.
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Serving Ideas : over beef, pork, hot sausages
Sue Hokana
"Alan Zelt" <alz...@worldnet.att.netFINNFAN> wrote in message
news:3D42274F...@worldnet.att.netFINNFAN...
Ah, a lower sugar BBQ sauce which I've been looking for! Will try this
recipe and maybe cut down on the molasses a bit. I've gotten to the
point that I never order BBQ foods in restaurants anymore because they
are about as sweet as desserts -- yuck. My father suggested using the
spicy salt but that didn't seem appetizing either. Sue
Billy
> Pulled Pork is the big exception and requires a vinegar and
>chile flake based sauce that's as thin as water and certainly not
>sweet.
But don't overlook the mustard vinegar sauces from the Carolinas. They are
terrific!
* Exported from MasterCook *
SOUTH CAROLINA BARBEQUE SAUCE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 c Yellow prepared mustard
1/2 c White sugar
1/4 c Light brown sugar
1 c Cider vinegar
2 tb Chili powder
1 t Black pepper
1 t White pepper
1/4 ts Cayenne pepper
4 dr Tabasco sauce
1/2 ts Soy sauce
2 tb Butter
Combine all ingredients except soy sauce and butter in
saucepan and simmer 10 minutes. Remove from heat.
Stir in soy sauce and butter. May be used as a
basting sauce for barbecue meat or as a condiment when
served with grilled pork, beef or chicken.
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Mustard BBQ Sauce #30613
posted by Kim1 6/10/2002
This a a wonderful sauce that goes well on ribs. You can also pour in on to ham.
35 minutes (15 min prep, 20 min cooking)
1 cup chicken broth or beef broth
1 cup prepared mustard
1/2 cup red wine vinegar
1/3 cup brown sugar, packed
3 tablespoons butter
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 tablespoons molasses
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon pepper
Combine all ingredients cook for 20 minutes.
The Fine Art of Cooking involves personal choice. Many preferences,
ingredients, and procedures may not be consistent with what you
know to be true. As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit! © W. H. Stoneman
Sue Hokana
"BubbaBob" <rnorton@_removethis_gbronline.com> wrote in message
news:Xns925872E785C...@216.166.71.233...
> "Sue Hokana" <hok...@solardata.net> wrote:
>
> > I never order BBQ foods in restaurants anymore because they
> > are about as sweet as desserts -- yuck. My father suggested
> > using the spicy salt but that didn't seem appetizing either.
> > Sue
> >
>
> even making real barbecue. Real barbecuers are proud of the way their
> meats taste without sauce. The sauces, at least the thick catsup
> based ones, are just for the foolish customers who don't understand
> "Q". Pulled Pork is the big exception and requires a vinegar and
> chile flake based sauce that's as thin as water and certainly not
> sweet.
Guess ordering the barbecue "dry" makes me think that it's not that much
different than what my husband does normally at home, so why pay big
bucks at a restaurant?
Will try to find that Pulled Pork sauce because I love vinegar-based
foods. Shouldn't be too hard because my Home Cookin' program lists 1984
barbecue recipes in it; I must have downloaded some since installing the
program and forgot about them. Thanks, Sue
modom
Mine is an amalgam of orange juice, ginger, cinnamon, chili powder,
fish sauce and lemon juice. Sometimes there's molasses in there,
sometimes brown sugar, sometimes kecap sambal, sometimes not.
modom
"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."
--Robb Walsh, Legends of Texas Barbecue Cookbook
MH
news:3D42274F...@worldnet.att.netFINNFAN...
> >
> > This is my favorite barbecue sauce. Probably because it's what Mom made
> > while I was growing up. It's very thin. You use it to form a light
glaze
> > on the food, not a thick layer of glop. I use it mostly on grilled
chicken
> > breasts or country style ribs. Brush it on during the last few minutes
of
> > cooking.
> >
> > What's your favorite barbecue sauce?
> >
> >
>
> This is my favorite barbecue sauce. It's from Burk's Cafe in Ballard.
> Ballard is a very Scandinavian fishing neighborhood in Seattle. They are
> a Cajun restaurant, but just happen to like some very good barbecue,
> too. Go figure. Anyway, I make enough to freeze up a couple of batches
> to pull out in a hurry.
>
McPhee's!!!
--
Martha
BAST music magazine
www.bastmagazine.com under reconstruction
Cayuga Critters
Beer BBQ Sauce
~~~~~~~~~~~
2 cups ketchup
1 bottle beer
1 cup brown sugar
3 tbs. lemon juice
2 tbs. horseradish
1 tsp garlic salt
2 tsp. worstershire sauce
Bring to a boil and then simmer for at least an hour.
I usually double the horseradish, worster and then add a few cloves of fresh
chopped garlic to add a kick. I usually make 3 batches of the stuff a month.
Yummy on chicken, London Broil and gooey on ribs!!
Cayuga
modom <mo...@koyote.com> wrote in message
news:1bs5kusd6sck1f3p5...@4ax.com...
Arri London
> >
>
> Ah, a lower sugar BBQ sauce which I've been looking for! Will try this
> recipe and maybe cut down on the molasses a bit. I've gotten to the
> point that I never order BBQ foods in restaurants anymore because they
> are about as sweet as desserts -- yuck. My father suggested using the
> spicy salt but that didn't seem appetizing either. Sue
Glad I'm not the only one who hates sweet barbeque.
Fortunately the place closest to us doesn't make it so
sweet.
Arri London
>
> Arri London <bio...@ic.ac.uk> wrote:
>
> > Glad I'm not the only one who hates sweet barbeque.
> > Fortunately the place closest to us doesn't make it so
> > sweet.
> >
> >
>
> I'd like Powdrell's BBQ a lot better if I could get them to bring it
> to the table "dry" but they always seem to forget. They must use the
> sweetest sauce in the business. Ugh. Wish Johnson's Rib Hut was still
> in existence but it closed down after Mama Johnson had her final and
> terminal stroke. You can't eat BBQ three meals a day for much more
> than 70 years, I guess.
Powdrell's indeed. They bring it without sauce when we ask.
I disagree *completely* that their sauce is the sweetest in
the business. It's far less sweet than any other place in
town we tried so far: Quarters, Rudy's and Dicky's. It's
very much less sweet than barbeque I've eaten in other
states around the US.
If you've got a better place within the city limits let's
hear it.
Sue Hokana
>
> It's the meat and time and the Qing technique that you should be
> paying the bucks for, not some too-sweet glop that covers a lack of
> technique or authenticity.
>
> Does he grill or actually barbecue?
OK, you caught me! He only does grill.
>
> If you post a request for EASTERN North Carolina sauces on
> alt.food.barbecue, you'll get a load of them from the best
> barbecuers on the net. Or at least pointers to them. <snip>
Found nine pulled pork recipes in the barbecue chapter in my Home
Cookin' program and one of them is an Eastern version. It has a rub
mix, sauce (1 cup sugar to 3 cups of vinegar for a six pound shoulder
roast which still seems pretty sweet) and mentions the coleslaw and
bread -- but no RC cola or habaneros ;). Actually right now I am
working on vegan tofu recipes so talk about a world of difference!
Thanks, Sue
Alan Zelt
Trust me. Don't lower the molasses. I first made them as Burke dictated
it to me. It does need the extra.
A Modern Caveman
There is no place in a bbq sauce for ketchup.
Everything you need to know about women
http://www.cybersheet.com/library.html
Alan Ladd
>There is no place in a bbq sauce for
>ketchup.
Hmm and this is coming from the same person who BUYS bottled bbq sauce
and BOILS his ribs.
Alan
--
The closest I ever got to a 4.0 in college, was my blood alcohol level.
PENMART01
Ketcup IS barbecue sauce.
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."
Steve Calvin
I got this along time ago while in Hawaii. It took alot of begging and
groveling but eventually I wore the s.o.b. down ;-) It's not cheap to
make and it's definitely different but worth a try.
1 large can frozen orange juice - don't add any water
1 cup brown sugar
1/2 cup ketchup (yes it's got ketchup in it, but hey, it's not my
recipe, and yes I use Hienz ;-) )
1/2 cup of mustard (regular yellow, not dry)
1/2 cup of whiskey (anything that ya got, cheap stuff works fine)
1/4 cup soy sauce (optional)
1/2 cup worcestershire sauce (I recomment L&P)
Grated onion and garlic to taste (I wouldn't advise using dried)
dump everything in a blender and mix
(I add a touch of coarse salt and fresh ground pepper but that's not
in the original... I just can't follow a recipe)
Another variation, depending on what I'm looking for is some chipotle
peppers or tabasco, etc.
Freezes well.
--
Steve
Alan Zelt
Sure there is. Bend over!
blake murphy
<rnorton@_removethis_gbronline.com> wrote:
>. Wish Johnson's Rib Hut was still
>in existence but it closed down after Mama Johnson had her final and
>terminal stroke. You can't eat BBQ three meals a day for much more
>than 70 years, I guess.
but you can try.
your pal,
blake
Unknown
<cal...@TRASHoptonline.net> wrote:
><snip>
>
>I got this along time ago while in Hawaii. It took alot of begging and
>groveling but eventually I wore the s.o.b. down ;-) It's not cheap to
>make and it's definitely different but worth a try.
>
>1 large can frozen orange juice - don't add any water
>1 cup brown sugar
>1/2 cup ketchup (yes it's got ketchup in it, but hey, it's not my
> recipe, and yes I use Hienz ;-) )
>
>1/2 cup of mustard (regular yellow, not dry)
>1/2 cup of whiskey (anything that ya got, cheap stuff works fine)
>1/4 cup soy sauce (optional)
>1/2 cup worcestershire sauce (I recomment L&P)
I'd never use a half cup of worcestershire on anything, unless I was
cooking for an army. I found out long ago that that stuff just
overpowers anything it comes into contact with. Especially beef of any
sort. But the other ingredients are strong as well, so I suppose they
can "outpower" the worcestershire...
Steve Calvin
> On Fri, 02 Aug 2002 16:13:47 -0400, Steve Calvin
> <cal...@TRASHoptonline.net> wrote:
>
>
>><snip>
>>
>>I got this along time ago while in Hawaii. It took alot of begging and
>>groveling but eventually I wore the s.o.b. down ;-) It's not cheap to
>>make and it's definitely different but worth a try.
>>
>>1 large can frozen orange juice - don't add any water
>>1 cup brown sugar
>>1/2 cup ketchup (yes it's got ketchup in it, but hey, it's not my
>> recipe, and yes I use Hienz ;-) )
>>
>>1/2 cup of mustard (regular yellow, not dry)
>>1/2 cup of whiskey (anything that ya got, cheap stuff works fine)
>>1/4 cup soy sauce (optional)
>>1/2 cup worcestershire sauce (I recomment L&P)
>
>
> I'd never use a half cup of worcestershire on anything, unless I was
> cooking for an army. I found out long ago that that stuff just
> overpowers anything it comes into contact with. Especially beef of any
> sort. But the other ingredients are strong as well, so I suppose they
> can "outpower" the worcestershire...
Well, I'd suggest that you try it before you draw opinions, or would
that be asking too much?
--
Steve
Unknown
<cal...@TRASHoptonline.net> wrote:
I think it would be asking too much, since I can offer an opinion
about worcestershire sauce here for free. I'm sure the recipe is fine,
I was mostly making a comment about the worcestershire itself. No need
to be so touchy!
candeh
Steve Calvin
Honestly, it's good stuff. Try it. I didn't believe it either when I
say the rec. but man it's like you're in the islands.
--
Steve