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Sauces

19TH HOLE BARBECUE SAUCE

2 tb Minced onions
1 tb Brown sugar
1 tb Whole mustard seed
2 ts Paprika
1 t Oregano -- crushed
1 t Chili powder
1 t Cracked pepper
1/2 ts Salt
1 Bay leaf
1 Clove garlic -- minced
1/4 c Salad oil
1/4 c Tarragon vinegar
2 tb Wine vinegar
2 tb Worcestershire
2-3 drops liquid smoke

Recipe by: Prodigy Food BB Export Combine all ingredients, stirring well. Simmer gently for 20-25 min. or until the consistency you like. Remove bay leaf. Makes 2 c. Excellent with roast beef or pork.

A BARBECUE SAUCE

1 Onion -- grated
1 c Beer
3 Garlic cloves -- minced
1 tb Molasses
3 tb Butter
1 tb Chili powder
1/2 c Ketchup
1/2 c Chili sauce
1/3 c Worcestershire sauce
1/2 c Cider vinegar
2 tb Brown sugar
Pinch cayenne (to taste)
Salt and pepper -- to taste
2 ts Liquid smoke flavoring -- optional

Saute onion & garlic in butter until softened. Add rest of ingredients. Bring to boil, then simmer 1/2 hour until flavors are combined. Lynn Herrick

Eastern North Carolina Sauce

1 pint cider vinegar
2 tablespoons salt
2 teaspoons ground red pepper
1 tablespoon red pepper flakes
2 tablespoons firmly packed brown sugar

Preparation: Combine all ingredients and let stand several hours before using.

Since I am in the experiment mode, I added 1/2 pint water, 1 tsp celery  seed, and a dollop (maybe 1 Tbsp) molasses. In deference to former list  member and keeper of the recipes, Tom Solomon, I also added 1 tsp nuok mam to half of this. The Nuok mam actually made a pleasant addition, rounding out the flavors nicely.

I will keep enough in the refrigerator to last for about two weeks  and freeze the rest.

MC Formatted by Kurt Lucas <kurtl@navicom.com>

FAVORITE BBQ RIB SAUCE

1/2 c Hoisin sauce
2 tb Sugar
2 Cloves garlic -- chopped
1 t Salt
1/2 ts Chinese 5-spice powder

I marinate, then bake 1 1/4 hours at 350. Just before serving I pop them on the grill.

Not Tex-Mex, but my favorite BBQ rib sauce: Richard Ross

Fiesta BBQ Sauce

1/3 c Margarine
1/2 c White wine
2 t Parsley, dried -- crushed
3/4 c Onion -- chopped fine
2 t Salt

Cook onions in margarine until soft (not browned). Slowly add and stir in wine; add salt. Bring mixture to a boil and simmer 5 minutes; remove from heat. Add parsley, mix well.

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Copyright 1998 Greater Houston BBQ Society
Last modified: July 08, 1998