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( 33 ) Outlaw Bbq Sauce: ( 34 ) Panamanian Bbq Sauce: ( 35 ) Pecos Style Bbq Sauce: ( 36 ) Rattlesnake Club
Barbeque Sauce: ( 37 ) Mama's Red Lobster Bbq Sauce: ( 38 ) Salsa Cubano Barbecue Sauce: ( 39 ) Scallion Soy Bbq Sauce:
( 40 ) Smoke Signals Barbeque Sauce: ( 41 ) Sparerib Barbecue Sauce: ( 42 ) Spicy Barbecue Sauce: ( 43 ) Spicy Texas Barbeque
Sauce: (44 ) Swiss Chalet Bbq Sauce: ( 45 ) Tangy Barbecue Sauce: |
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( 33 ) Outlaw Bbq Sauce:
1 cup
sliced bacon
2 cups onion
2 teaspoons garlic puree
3 cups
tomato puree
2 teaspoons soy sauce
1 teaspoon kosher salt
1
teaspoon chile powder
1/4 cup dry mustard
2 teaspoons hot paprika
1/8 teaspoon cayenne
1/2 cup
dark corn syrup
1/4 cup dark brown sugar
2 bay leaf
Heat a large skillet, over a moderate
flame. Add bacon, heat and stir for 1 minute. Add onions, heat and stir for 6-8 minutes, until onions are well
softened and bacon is crisp. Add remaining ingredients, mix well bring to a boil, reduce heat, cover, and simmer for 60 minutes.
Remove from heat, cool cover and chill, use as desired. |
( 34 ) Panamanian Bbq Sauce:
4 cups catsup
1/2 cup prepared mustard
1/2 cup
vinegar
1/2 cup worcestershire sauce
2 teaspoons liquid hot pepper sauce
1/2 cup prepared horseradish
2
teaspoons salt
1 teaspoon
pepper
1 teaspoon garlic
1 teaspoon ground sage
Combine ingredients
in a saucepan, over a moderate flame heat to a boil, reduce heat, and simmer for 2 minutes use as a marinade or baste for
seafood. |
( 35 ) Pecos Style Bbq Sauce:
1/4 cup unsalted butter
1 cup
onion
1 teaspoon garlic
2 cups celery
1 cup
catsup
1/2 cup cider vinegar
1 cup
water
1/4 cup worcestershire sauce
3 bay
leaf
1 teaspoon pepper
2 teaspoons hot chile powder
Heat butter
in a saucepan, over a medium flame add onions, garlic, and celery heat and stir for 10 minutes, until well softened add remaining
ingredients-mix well bring to a boil, reduce heat, and simmer for 10 minutes remove from heat remove and discard bay leaves
let stand for 60 minutes use as desired |
( 36 ) Rattlesnake Club Barbeque Sauce:
1 1/2 cups lowcarb ketchup
1/2 cup prepared chili sauce
1/4
cup prepared steak sauce
3 tablespoons
dry mustard
2 tablespoons prepared horseradish
sweetener to taste
1 tablespoon red wine vinegar
1 tablespoon
jalapeno pepper minced
1 tablespoon
garlic juice
1 tablespoon tabasco sauce
Whisk first 10 ingredients in bowl. Add hot pepper sauce to taste. (Can be prepared
up to 1 week in advance. Cover and chill. Bring to room temperature to serve.) |
( 37 ) Mama's Red Lobster Bbq Sauce:
1/2 cup Chunky
style Prego sauce
1/2 cup Ketchup
1
tablespoon Dijon mustard
1 tablespoon Vinegar
1/8 teaspoon Dry mustard
1
teaspoon Chili powder
Combine thoroughly and refrigerate, tightly covered, to use within 90
days or freeze to thaw
and use within 1 year. Serve with chicken sandwich. |
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( 38 ) Salsa Cubano Barbecue Sauce:
1 mild White onion,
chopped
5 clove Garlic, chopped
1/2 cup Sour orange juice < OR >
1/3
cup Lime juice (see note)
1/2 ts Oregano
1/2 ts Cummin seeds
1/4
ts Salt
1/2 cup Water
Put
onions, garlic, orange juice (or lime juice) and water in a blender.
Set blender on "liquify" setting and process. Crush
all dry ingredients
togather and add them to blender. Process for one minute more.
Marinate meat (chicken, beef, pork
or fish) for at least one hour in
mixture. It is better to marinate meats overnight.
Brush meat frequently with the
sauce while cooking. |
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|
( 39 ) Scallion Soy Bbq Sauce:
1/4 cup scallions
1/3 cup soy
sauce
2 tablespoons white wine
2 tablespoons catsup
1
tablespoon peanut oil
1 teaspoon worcestershire
sauce
Combine ingredients-mix well use as a baste or dipping sauce for skewered chicken or beef. |
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( 40 ) Smoke Signals Barbeque Sauce:
3 tablespoons olive oil
1 cup minced onion
3 garlic cloves minced
1
tablespoon mild chile powder
28 ounces crushed
tomatoes with puree
12 ounces beer ( your choice
)
1 cup sugar free hot tomato salsa
1/2 cup Ketchup
1/4 cup brown sugar ( substitute by brown sugar twin )
4
chipotles in adobo sauce minced
2
tablespoons adobo sauce, from can
2
tablespoons cider vinegar
1/2 teaspoon liquid
hickory smoke flavoring
1/2 teaspoon salt
In a
heavy 3 qt saucepan, over low heat, warm the olive oil. Add the onions and garlic and cook, covered, stirring once or twice,
for 10 minutes. Stir in the chili powder and cook, covered, for 5 minutes.
Stir in the crushed tomatoes, beer, salsa,
catsup, sweetener, chipotles, adobo, vinegar, molasses, liquid smoke and salt. Cook partially covered, stirring once or twice,
until the sauce has thickened slightly and is shiny, about 30 minutes.
Cool to room temperature. If you prefer a smooth
sauce, puree in food processor. Refrigerate for several weeks or freeze up to 3 mos. in serving-size containers. |
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( 41 ) Sparerib Barbecue Sauce:
1
small onion chopped
2 tablespoons dijon
mustard
3 tablespoons oil
1 can tomato paste (6 oz.)
2
tablespoons worcestershire sauce
1/4 cup molasses
1 1/2 teaspoons salt
1/4 cup water
1/4 teaspoon pepper
In saucepan, saute onion in oil. Add remaining ingredients;
simmer 15 to 20 minutes. Baste spareribs with sauce during last 30 minutes of cooking. |
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( 42 ) Spicy Barbecue Sauce:
3/4 cup catsup
2
tablespoons worcestershire sauce
2 cups spicie
veggie sauce
1/2 cup water
6
tablespoons red wine vinegar
1
tablespoon brown sugar
1
small bay leaf
1 teaspoon
dried oregano
1 tablespoon paprika
1/2 teaspoon garlic powder
1
teaspoon chili powder (or more)
1/2 teaspoon ground
cloves
1 teaspoon cracked
black pepper
2 tablespoons whole
mustard seeds
2 teaspoons spice
islands hickory smoked
salt
2 tablespoons onion powder
Combine
liquid ingredients in small saucepan. Combine dry ingredients in bowl. Add dry ingredients to liquids and mix well. Bring
mixture to a boil, then simmer 1 hour over low heat. Covered or not; it splatters if you don't cover it but if you don't mind
cleaning up your stove the sauce thickens up more if it's uncovered. (take out the bay leaf!) |
( 43 ) Spicy Texas Barbeque Sauce:
1 cup Ketchup
1/2 cup brown sugar (substitute by brown sugar twin)
1/4 cup lime juice
2
tablespoons ground red chiles
1
tablespoon vegetable oil
1
tablespoon worcestershire sauce
1 1/2 cups chopped
onion
2 jalapenos finely chopped
2 cloves garlic finely
chopped
6 ounces tomato paste
12 ounces beer ( your choice )
+Jalapeno chiles should be seeded and finely chopped+.
Heat all ingredients to
boiling in a 2 quart saucepan; reduce heat to low. Cover and simmer 1 hour; stirring occasionally. |
(44 ) Swiss Chalet Bbq Sauce:
3 cups water
1/4 cup tomato juice
1
chicken bouillon cube
1 1/2 teaspoons paprika
1 teaspoon white sugar
1/4
teaspoon dried basil
1/4 teaspoon parsley
1/4 teaspoon poultry seasoning
1/4 teaspoon
thyme
1/4 teaspoon ground ginger
1/4 teaspoon dried mustard
1/4 teaspoon onion
powder
1 bay leaf
3/4 teaspoon worcestershire sauce
6
drops tabasco sauce
2
teaspoons lemon juice
1
tablespoon cornstarch
1
tablespoon water
1
tablespoon vegetable oil
Preparation Instructions: Pour water and tomato juice into a 1 1/2-qt. saucepan. Add all
but the last 4 ingredients. Stir with a whisk thoroughly mixing ingredients. Bring to a boil, then reduce heat and simmer
5 minutes. Remove bay leaf; stir in lemon juice. Mix cornstarch with 1 tbsp. water; stir into sauce. Cook, stirring constantly
until sauce thickens. Whisk in vegetable oil. |
( 45 ) Tangy Barbecue Sauce:
1 1/4 Cups Brown Sugar
1 Cup Catsup
1 Tablespoon Dry Mustard
2 Tablespoons Worcestershire
Sauce
2 Tablespoons Vinegar
1 Cup Strong Coffee
1/2 Cup Finely Chopped Onion
1
Teaspoon Salt
1/8 Tea Pepper
Combine
all ingredients in a heavy saucepan. Mix well and cook over medium heat 10 minutes, stirring occasionally. Reduce heat and
simmer 30 minutes. Cool sauce and store covered in refrigerator until needed. |
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Do you have a Dip recipe you would like to share? We
will post it for others to use. |
