( 1 ) Pungent Bbq Sauce: ( 2 ) Quick Bbq Sauce: ( 3 ) Tangy Sweet Bbq Sauce: ( 4 ) All South Barbeque Rub: ( 5 ) Apple Bbq Sauce: ( 6 ) Arby's Bbq Sauce: ( 7 ) Bad Attitude Barbeque Sauce: ( 8 ) Barbecue Sauce Au Justin: ( 9 ) Bbq Sauce With Beer: ( 10 ) Big Boy Barbecue Sauce: ( 11 ) Brazilian Bbq Sauce: ( 12 ) Cajun Bbq Sauce: ( 13 ) Chicken Barbeque Sauce: ( 14 ) Chipotle Maple Barbecue Sauce: ( 15 ) Circle J Barbeque Sauce: ( 16 ) Citrus Bbq Sauce: ( 17 ) Classic Soda Pop Texas Barbecue Sauce: ( 18 ) Cranberry Bbq Sauce: ( 19 ) Dallas Texas Bbq Sauce: ( 20 ) Georgia Style Bbq Sauce: ( 21 ) Mama's Barbecue Sauce: ( 22 ) Greek Bbq Sauce: ( 23 ) He Man Barbeque Sauce: ( 24 ) Herb Rich Bbq Sauce For Poultry: ( 25 ) Honey Barbecue Sauce: ( 26 ) Indian Bbq Sauce: ( 27 ) Juicy Florida Barbecue Sauce: ( 28 ) Lemon Barbecue Sauce: ( 29 ) Louisiana Style Bbq Sauce: ( 30 ) Mango Bourbon Barbecue Sauce: ( 31 ) Mexican-Style Bbq Sauce: ( 32 ) North Carolina BBQ Sauce:

( 1 ) Pungent Bbq Sauce:   1         cup  olive oil   6         cloves  garlic  chopped   1         cup  onion  minced   1         cup  green pepper  minced   1         cup  tomatos peeled and chopped   2         stalks  celery minced   2         tablespoons  red win vinegar   2         teaspoons  pepper   1         tablespoon  basil   1         tablespoon  chili powder        1/4 cup  parsley  chopped   1         cup  red wine   1         cup  beef stock   1         cup  tomato puree   1   1/2  teaspoons  salt Saute the garlic in the oil until browned and almost crisp. Add the onions and cook until tender but not browned. Add green pepper, tomatos, celery, basil, chili powder, stock and vinegar. Cover and let simmer for 40 min., then run the mixture through a blender or food processor. Add the remaining ingredients and simmer for at least 10 min., the longer this sauce simmers the better it makes it.To serve this sauce can be used either hot or cold for basting or serving on the table. Makes 5 1/2 cups and can be stored in the refrigerator covered.

( 2 ) Quick Bbq Sauce:        1/2  cup  onion  chopped   2          tablespoons  butter        1/4  cup  brown sugar  packed   1          tablespoon  worcestershire sauce        1/8  teaspoon  tabasco sauce  to taste   3          cloves  garlic  minced   1          cup  ketchup        1/4  cup  lemon juice   1          teaspoon  mustard In a small saucepan, cook onion and garlic in a butter until tender. Add remaining ingredients , bring to boil. Reduce heat, simmer uncovered 15 to 20 min. Use as a basting sauce for Pork, Chicken or Beef.

( 3 )  Tangy Sweet Bbq Sauce:   3          large  onion   6          tablespoons  vinegar   6          tablespoons  brown sugar   1          tablespoon  worcestershire sauce   3          cups  ketchup               salt  to taste               cayenne to taste   6           tablespoons  margarine        1/2   cup  lemon juice   6           teaspoons  mustard   3           teaspoons  chili powder   1   1/2   cups  water                tabasco sauce  to taste Chop onion. Saute in margerine until lightly colored. Add all other ingredients and simmer for 30 min.

( 4 ) All South Barbeque Rub:   2           tablespoons salt   1           teaspoon sugar twin   1           teaspoon brown sugar twin   2           tablespoons ground cumin   2           tablespoons chile powder   2           tablespoons freshly cracked black pepper   1           tablespoon cayenne pepper   4           tablespoons paprika The rub is the second most important part of the BBQ process, next to the smoking technique. There are two main concepts to keep in mind when formulating your rub. The proportion of salt should be great enough to trigger osmosis and begin to draw the moisture from the surface of the meat, and (some may disagree with this) the proportion of sugar should not be excessive because it will caramelize and burn during smoking leaving a bitter taste. However, since sugar contributes to osmosis, it is an important component and shouldn't be eliminated. Beyond that, your rub should only be limited by your imagination. Other ingredients to consider can include paprika, cumin, garlic powder, onion powder, black pepper, cayenne pepper, chile powder, oregano, sage or whatever sounds good to you. I like to keep my rub in a shaker for easy application. Rub should be applied at least the night before smoking. Anything longer, up to three days, is better. Shake the rub over the entire surface of the meat to be smoked. Use a generous amount at first and then, as it starts to get moist and adhere, add more. I don't think it's necessary to "rub" it in. I find that that only results in uneven distribution, and besides, it stains your hands. Wrap the meat loosely in butcher paper and leave in the fridge until a couple of hours before smoking. I find rubs to be far more useful than marinades especially for large pieces of meat such as briskets and pork butts. For cuts such as these, the internal and external fat melt through the meat during cooking to keep it moist. I believe that the texture of the meat is improved by drawing out excess moisture, before cooking, through osmosis. The dry surface of the meat and the rub itself combine to produce a flavorful and attractive crust on the finished product. Unless it is thoroughly blotted dry on the surface, marinated meat won't color properly. Now enjoy your BBQ!

( 5 ) Apple Bbq Sauce:   1           cup Catsup        1/4   cup Apple juice/cider        1/4   cup Apple cider vinegar        1/4   cup Soy sauce        3/4   ts    Garlic powder        3/4   ts     White pepper        1/3   cup  Grated, peeled apple        1/4   cup  Grated onion    2          ts     Grated green pepper Bring to a boil. Reduce heat and simmer 15 minutes. Rub meat with 1 Tpepper, 1 T paprika, 2 t chili powder, 1/2 t celery salt, 1/2 t ground red pepper and 1/4 t dry mustard before cooking. Baste with 1/2 c apple juice while cooking. Add sauce last 15 minutes.

( 6 ) Arby's Bbq Sauce:   1           Cup ketchup   2           Teaspoons  water        1/4   Teaspoon garlic powder        1/4   Teaspoon onion powder        1/4   Teaspoon pepper        1/4   Teaspoon salt        1/2   Teaspoon Tabasco pepper sauce Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes. Remove the sauce from the heat. Cover and allow to cool. Pour into a covered container for storage in your refrigerator.

( 7 ) Bad Attitude Barbeque Sauce:   8           canned chipotles in adobo sauce   2           tablespoons peanut oil   1           medium onion finely chopped   4           cloves garlic  minced   4           cups Ketchup   1           tablespoon chile powder        1/2   tablespoon cumin        1/3   cup malt vinegar        1/4   cup worcestershire sauce        1/4   cup yellow mustard   6           ounces  Beer Finely chop chiles. Heat the oil and cook onion and garlic until soft. Add the remaining ingredients. Bring to a gentle boil stirring constantly. Then turn down and let simmer until thick.

( 8 ) Barbecue Sauce Au Justin:   2            cups onion chopped        1/2    cup   wine vinegar        1/2    cup   bell pepper  chopped   4            teaspoons  salt        1/2    cup   olive oil        1/4    cup   louisiana hot sauce   2            tablespoons  garlic  chopped   1   1/2    cups  dry red wine   2            cups  ketchup        1/2    teaspoon  celery seed   2            tablespoons  parsley dried   1            cup   steak sauce   2            tablespoons  lemon juice Saute onions and bell pepper in olive oil. Add garlic, wine and the rest of the ingredients. Bring to a boil. Cover, then cook over a low fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING SAUCE. This will warm the belly.

( 9 ) Bbq Sauce With Beer:   2            cups ketchup        1/2    cup viegar        1/2    cup honey   2            tablespoons  soy sauce   2            tablespoons brown sugar        1/2    cup  beer  (may be flat)   1            dash tabasco sauce  to taste   1            dash ground lemon pepper  to taste Mix all ingredients. Can be used as a marinade, use some of sauce to marinade over night. Then grill and baste with left over sauce.

( 10 ) Big Boy Barbecue Sauce:    28          Ounces Ketchup    12          Ounces Chili Sauce        1/3     Cup Prepared Mustard     1           Tablespoon Dry Mustard     1 1/2     Cups Brown Sugar Firmly Packed     2           Tablespoons Freshly Ground Black Pepper     1 1/2    Cups Wine Vinegar     1           Cup Fresh Lemon Juice        1/2    Cup Bottled Steak Sauce Thick                  Dash Tabasco Sauce To Taste        1/4    Cup Worcestershire Sauce     1           Tablespoon  Soy Sauce     2           Tablespoons Salad Oil    12          Ounces  Beer                  Minced Garlic If Desired Combine all ingredients except the garlic and mix well.  Pour into pint jars  to store. The sauce may be stored for several weeks in the refrigerator. For  longer storage, freeze in freezer. About an hour before using the sauce, add the garlic if desired.

( 11 ) Brazilian Bbq Sauce:    3           cups  red wine vinegar    8           dried red chile    1           cup  onion    2           teaspoons  parsley    2           teaspoons  garlic puree    1           teaspoon  sugar    1           teaspoon  kosher salt    1           teaspoon  basil    1           teaspoon  marjoram    1           teaspoon  rosemary    1           teaspoon  thyme Combine ingredients, mix well, cover and chill for 1 hour or more, use as a basting or dipping sauce.

( 12 ) Cajun Bbq Sauce:    1           teaspoon  black pepper    1           teaspoon  kosher salt    1           teaspoon  onion powder    1           teaspoon  garlic powder        1/2    teaspoon  white pepper        1/2    teaspoon  cayenne        1/2    pound  sliced bacon    1           cup  onion    2           cups  beef stock    1           cup  chili sauce    1           cup  honey    5           teaspoons  fresh orange juice    1           teaspoon  orange zest    2           teaspoons  fresh lemon juice    1           teaspoon  lemon zest    2           teaspoons  garlic puree        1/4    cup  unsalted butter Combine salt, peppers, onion powder, and garlic powder-mix well and set aside cook bacon until crisp add onions, cover, and cook until browned, without burning add dry spice mixture, heat and stir for 1 minute add remaining ingredients heat and stir for 20 to 25 minutes pour into a food processor process to a smooth puree use as a mopping sauce serve hot or warm as a dipping sauce.

( 13 ) Chicken Barbeque Sauce:    3           cups German Lowcarb Ketchup    1           cup minced onion    1           cup dry red wine    3           large garlic cloves  minced    2           tablespoons ginger grated    2           tablespoons worcestershire sauce    2           tablespoons dijon mustard       1/2     cup soy sauce       1/2     cup brown sugar (substitute by brown sugar twin)    1           cup oyster sauce    1           teaspoon tabasco sauce    1           teaspoon ground coriander                 black pepper to taste Combine all ingredients and simmer for 20 minutes. Cool and serve on the side. This freezes well.

( 14 ) Chipotle Maple Barbecue Sauce:    2           Tablespoons vegetable oil    1           Medium onion (4 ounces) diced    4           Cloves garlic  peeled, minced    1           Cup ancho chili puree    1           Cup New Mexican chili puree    5           Cups tomato puree    6           Tablespoons pure maple syrup    2           Tablespoons chipotle chili puree    3           Tablespoons minced cilantro    1           Teaspoon Mexican oregano    1           Teaspoon salt or to taste In skillet, heat oil; saute onion and garlic 5 minutes. Add ancho and New Mexican chile purees; cook 5 minutes more. Add tomato puree, maple syrup and chipotle puree; simmer for 20 minutes. Add cilantro, oregano and salt to taste. Use as dip or salsa, or as marinade or basting sauce for chicken or pork.

( 15 ) Circle J Barbeque Sauce:    1            clove garlic minced    1            small onion minced        3/4     teaspoon prepared mustard    1            tablespoon grated fresh horseradish    1            tablespoon mixed thyme, marjoram, parsley    2            tablespoons vinegar    3            cups water    1            tablespoon worcestershire sauce        2/3     cup butter        1/2     cup German Lowcarb Ketchup        1/2     teaspoon juice from bottled tabasco peppers                   sweetener to taste        3/4     teaspoon chili powder        1/4     teaspoon black pepper        3/4     teaspoon salt Combine all ingredients and cook slowly for 45 minutes. Use to baste meat or fish while cooking, or dip slices or chunks of hot cooked meet into the heated sauce before serving..

( 16 ) Citrus Bbq Sauce:    1            cup  onion    1            teaspoon  crushed red chiles        1/4     teaspoon  cayenne    1            dried ancho chiles    1            teaspoon  corn oil    1            cup  fresh orange juice        1/2     cup  fresh lime juice    2            teaspoons  sugar    2            teaspoons  fresh lemon juice    1            teaspoon  cilantro    1            teaspoon  kosher salt Heat oil in a large skillet, over a medium flame add onions, red chiles, cayenne, and ancho chiles heat and stir for 5 minutes, until onions have softened stir in remaining ingredients heat to a boil, reduce heat, and simmer for 10 minutes, stirring often remove from heat use as desired..

( 17 ) Classic Soda Pop Texas Barbecue Sauce:    1             cup  Coca Cola or Pepsi ( do not use Diet )    1             cup  ketchup        1/4      cup  Worcestershire sauce        1/4      cup  A 1 Steak Sauce        1/2      teaspoon  onion powder        1/2      teaspoon  garlic powder    1             tablespoon  white vinegar        1/2      teaspoon  liquid smoke Combine all ingredients except liquid smoke in a medium, heavy saucepan over medium-high heat. Stir to mix and bring to a gently boil. Cook until sauce has thickened slightly, 8 to 10 minutes. Remove from heat, cool, and stir in liquid smoke. (If not using immediately, cover and refrigerate. Sauce will keep for 2 weeks.) Brush on grilled chicken, pork, or beef during the last 5 minutes of cooking. Pass extra sauce separately. Note: Use this spicy sauce as a glaze for meat or chicken in the final minutes of grilling. It is best used in this way because the sugar in the sauce will burn if place on the meat early in the cooking.

( 18 ) Cranberry Bbq Sauce:    8             ounces  cranberry sauce    3             teaspoons  honey    1             teaspoon  vegetable oil    1             teaspoon  apple cider vinegar    1             teaspoon  kosher salt        1/2      teaspoon  ground cinnamon Combine ingredients-mix well cover and chill for 1 hour or more and use as desired.

( 19 ) Dallas Texas Bbq Sauce:    1             cup  onion    1             cup  catsup        1/2      cup  water        1/4      cup  fresh lemon juice        1/4      cup  red wine vinegar        1/4      cup  worcestershire sauce    2             teaspoons  brown sugar    1             teaspoon  prepared mustard        1/2      teaspoon  ground cumin        1/2      teaspoon  kosher salt        1/4      teaspoon  liquid hot pepper sauce        1/2      teaspoon  black pepper Combine ingredients in a saucepot, over a medium flame bring to a boil, reduce heat, and simmer for 1 to 2 hours, until reduced by about one-third and thickened remove from heat, cool cover and chill for 4 hours or more.

( 20 ) Georgia Style Bbq Sauce:   1              cup  catsup   1              cup  cider vinegar        2/3      cup  peanut oil        1/3      cup  worcestershire sauce        1/2      cup  dark brown sugar   3              teaspoons  prepared mustard        1/3      cup  garlic   1              lemon Combine catsup, vinegar, oil, worcestershire, brown sugar, mustard, and garlic in a saucepan, over a low flame squeeze the juice of half a lemon into saucepan heat and stir for 30 to 45 minutes add additional lemon to taste use as a marinade.

( 21 ) Mama's Barbecue Sauce:    2              cups ketchup        1/4       pound unsalted butter        1/4       cup worcestershire sauce    1              tablespoon garlic finely chopped        1/2       cup dark brown sugar packed    1              lemon halved and seeded                    salt to taste                    freshly ground black pepper  to taste    1              tablespoon fresh ginger grated                    tabasco sauce  to taste Combine all ingredients in a medium sized saucepan and bring to boiling, stirring until the sugar dissolves. Grill Chicken or Spareribs until almost done, then baste with the sauce during the last 15 to 30 minutes of grilling.

( 22 ) Greek Bbq Sauce:    2              cups red wine        3/4       cup fresh lemon juice        1/2       cup onion    2              teaspoons garlic        1/4       cup parsley        1/4       cup celery leaves    2              teaspoons kosher salt        1/2       teaspoon black pepper    1              teaspoon oregano Combine ingredients and mix well, use as a marinade or basting sauce.

( 23 ) He Man Barbeque Sauce:    2   1/4      cups Ketchup    2   1/4      cups water    2              teaspoons instant beef broth or cubes    1   1/4      teaspoons dry mustard    1              tablespoon chile powder    1              teaspoon black pepper         1/4      teaspoon cayenne powder         1/2      teaspoon garlic powder    2              teaspoons worcestershire sauce    2              dashes liquid hot pepper    3              tablespoons brown sugar    1              tablespoon lemon juice         1/2      teaspoon liquid smoke Bring all ingredients to a boil. Reduce heat to low and simmer, stirring occasionally, for 15 minutes. If not using immediately, cool and refrigerate. Will keep several weeks.

( 24 ) Herb Rich Bbq Sauce For Poultry:   1                egg   1                cup peanut oil   2                cups  cider vinegar   1                teaspoon  kosher salt   1                teaspoon  poultry seasoning        1/2        teaspoon  white pepper        1/4        teaspoon  ground sage        1/4        teaspoon  savory Combine ingredients-mix well use as a marinade for chicken or turkey.

( 25 ) Honey Barbecue Sauce:        3/4        cup Honey        1/2        cup ketchup        1/4        cup butter    1               T    vinegar    2               t     dijon style mustard    2               T    brown sugar    1               T    soy sauce    1               clove garlic put thru a press Combine all ingredients in a sauce pan and simmer for 5 min. Leftovers can be stored in the fridge.

( 26 ) Indian Bbq Sauce:   1               pound  tomato   1               pound  white onion        1/2       teaspoon  crushed red chiles   3               teaspoons  garlic   2               clove   6               black peppercorns   2               teaspoons  kosher salt        1/4       cup  fresh lime juice                    cider vinegar Combine ingredients in a sterile 16oz jar fill to within 1/2-inch of top with vinegar cover tightly store in a cool, dry, dark place for 7 days, then use as desired.

( 27 ) Juicy Florida Barbecue Sauce:   24              oz   Bottle Ketchup    1               lb    Dark Brown Sugar        1/2        tb    Prepared Mustard    1               tb    Black Pepper        1/2        cup Onion Juice        3/4        cup Fl. Orange Juice        3/4        cup Pineapple Juice        3/4        cup Mango Juice    4               tb   Corn Starch Combine all ingreadients in a 1 gallon non-metal container. Mix well. Pour into a Dutch oven or Kettle. Cook over low heat until mixture begins to thicken. If to thin add more cornstarch. When cool pour into squeeze bottles with large hole in tip. Makes 1 1/2 Quarts.

( 28 ) Lemon Barbecue Sauce:   1               small clov garlic        1/2       teaspoon  salt        1/2       cup oil        1/2       cup lemon juice   2               tablespoons  chopped onion        1/2       teaspoon black pepper        1/2       teaspoon dried thyme. Mash garlic clove with salt in a bowl. Stir in remaining ingredients. If possible, allow sauce to stand at least an hour to blend flavors.

( 29 ) Louisiana Style Bbq Sauce:        1/2       cup olive oil   1               cup onion   1               cup green bell pepper   1               cup celery   8               ounces tomato sauce        3/4       cup catsup   1               teaspoon creole mustard   1               teaspoon apple cider vinegar        1/4       teaspoon liquid smoke        1/8       teaspoon liquid hot pepper sauce Saute onions, bell peppers, and celery in oils for 5 minutes add remaining ingredients-mix well heat to a boil, reduce heat, and simmer for 15 minutes use as a sauce with shellfish and rice.

( 30 ) Mango Bourbon Barbecue Sauce:   1              tablespoon  vegetable oil   6              ounces  onion  minced   5              garlic cloves chopped   1              pint  ketchup   8              ounces  chicken stock   8              ounces  mango diced   4              fluid ounces  hoisin sauce   4              fluid ounces  cider vinegar   2              fluid ounces  bourbon   2              chiles  stemmed, seeded, chopped   2              tablespoons  brown sugar   2              tablespoons  lemon juice   1              tablespoon  worcestershire sauce   1              teaspoon  lemon zest        1/2      teaspoon  mixed seasoning        1/2      teaspoon  black pepper Heat the oil over medium-high heat. Add the onions and garlic and saute for about 6 minutes, or until the onions are tender and have a sweet aroma. Add the rest of the ingredients and simmer for one hour. Puree the barbecue sauce in a blender until very smooth. It is ready for use, or it can be cooled and stored in the refrigerator until needed. NOTE: Well suited to seafood, chicken and pork.

( 31 ) Mexican-Style Bbq Sauce:        1/2     cup  olive oil   1             cup  onion   1             teaspoon  garlic   20           ounces  canned tomatoes   1             teaspoon  kosher salt        1/2     teaspoon  cayenne   2             teaspoons  chile powder        1/4     cup  cider vinegar Heat 2 tablespoons oil in a skillet, over a medium flame add onions and saute for 1 minute add garlic and saute for 8-10 minutes, until onions are lightly browned add remaining ingredients, except vinegar bring to a boil, reduce heat, and simmer for 20 minutes stir in vinegar and simmer for another 10 minutes use as a marinade or baste for pork or, add pork and simmer until tender.

( 32 ) North Carolina BBQ Sauce:    1            cup apple cider vinegar    2            teaspoons red pepper        3/4     cup water    1            dash sugar        2/3     cup minced onions    1            bay leaf    1            clove garlic, crushed        2/3     teaspoon thyme        1/2     teaspoon salt    3            tablespoons peanut oil    1            teaspoon black pepper Combine all the ingredients in a small saucepan. Bring to a rapid boil, then simmer for 5 minutes. Remove from heat, cool, and store your bottle in the frig. You can play around with the ingredients but the vinegar and red pepper are the main jewels.

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