Barbecue Sauces #2

Recipe Titles:

Ham's Piquant Barbecue Sauce
Harby's Barbeque Sauce
Hard Stuff Barbeque Sauce
He Man Barbeque Sauce
Heinz Sweet &amp; Zesty Barbecue Sauce
Hobbes' North Carolina BBQ Sauce
Hollis's Watermelon Barbecue Sauce
Home-Style Inner Beauty Hot Sauce
Homestyle Barbecue Sauce
Honey BBQ Sauce
Honey Peach Sauce
Honey Spiced BBQ Sauce
Hot Barbecue Sauce
Hot Georgia BBQ Sauce
Jack Daniel's&reg; Rib Glaze
Jack Daniels&reg; BBQ Sauce
Jack Lemmon's Barbecue Sauce
Jeff's Barbecue Sauce
Jim's Teriyaki Marinade &amp; BBQ Sauce
Joe's Soak Sauce
John F. Glasser's Barbecue Sauce
Judy's Barbeque Sauce for a Crowd
Justin's BBQ Sauces
Kansas City - Style Sauce (Paul Kirk)
Kinda Karolina Sauce
Kukn Barbeque Sauce
KY Colonels Secret Pork BBQ Sauce
Lone Star Ribs &amp; BBQ Sauce
Mad Dog's BBQ Sauce
Marceia's Ol' Fashion Barbecue Sauce
Mel's Moppin' Sauce
Memphis Style Basting Sauce for Ribs
Memphis Style Sweet Sauce for Ribs
Merle's Mop Sauce
Missouri Barbeque Sauce
Molasses Orange Barbecue Sauce
Momma's &amp; Daddy's Barbecue Sauce
Mop for All Barbeque Meats
Mrs. Ludka's Homemade Barbecue Sauce
Mustard Based Central South Carolina BBQ Sauce
Mustard BBQ Sauce
My Barbeque Sauce
N.C. Basting Sauce
N.C. BBQ Sauce
New Orleans Barbeque Sauce #2
No Salt Barbeque Sauce #1
No Salt Barbeque Sauce #2
North Carolina BBQ Sauce
North Carolina-Style Barbecue Sauce
North Carolina: Eastern Rub &amp; Sauce
North Carolina: Eastern Style
North Carolina: Eastern Style Lemon Mop
North Carolina: Eastern Style Sweet &amp; Sour
North Carolina: Eastern Style Sweet &amp; Sour II
North Carolina: Eastern Style Thinned with Butter
North Carolina: Eastern Style with Butter
North Carolina: Eastern Style with Butter III
North Carolina: Eastern Style with Chili
North Carolina: Eastern Style with Herbs
North Carolina: Eastern Style with Molasses
North Carolina: Eastern Style with Onion
North Carolina: Eastern Style with Sugar
North Carolina: Eastern Style with Sugar
North Carolina: Eastern Style with Sugar &amp; Chili
North Carolina: Eastern Style with Sugar II
North Carolina: Eastern Style with Sugar III
North Carolina: Eastern Vernon's Dad's Sauce
North Carolina: Piedmont I (Smoked Pork)
North Carolina: Piedmont II
North Carolina: Piedmont III
North Carolina: Piedmont IV
North Carolina: Piedmont V
North Carolina: Piedmont VI
North Carolina: Piedmont VII
North Carolina: Piedmont VIII
North Carolina: Piedmont IX
North Carolina: Piedmont X
North Carolina: Piedmont XI
North Carolina: Piedmont XII
North Carolina: Piedmont XIV
North Carolina: Piedmont XV
North Carolina: Piedmont XVI
North Carolina: Piedmont XVII
North Carolina: Piedmont XVIII
North Carolina: Western I (Smoked Pork)
North Carolina: Western II (Smoked Pork)
North Carolina: Western III (Smoked Pork)
North Carolina: Western IV (Smoked Pork)
North Carolina: Western V
North Carolina: Western VI (Smoked Pork)
Old-Fashioned Barbeque Sauce
Oriental BBQ Sauce
Outrageous Ham Steak Sauce
Pat Fusco's Georgian Moppin' Sauce
Phoenix Brand Championship BBQ Sauce
Pineapple Barbecue Glaze
Pineapple Cranberry Barbecue Sauce
Pineapple Willie's Jack Daniel's BBQ Sauce
Pitts Secret Basting Sauce
Plum Bar-B-Que Sauce
Polynesian Teriyaki Sauce
Pop's BBQ Sauce
Pork BBQ Sauce
Prudhomme's BBQ Sauce
Pungent BBQ Sauce
Quick BBQ Sauce
Ranch Barbeque Sauce
Rattlesnake Club Barbeque Sauce
Red Hot Barbecue Sauce
Red's Basting Sauce

Recipes:
        
Ham's Piquant Barbecue Sauce

      2 md Onions, chopped                     2 t  Mustard
           Olive oil                           4 t  Extra hot chile powder
      1    Green bell pepper, chopped          1 t  Cumin
      2    Beef tomatoes, chopped              1 T  Capers, chopped
      2 t  Allspice                            1    Glass red wine

---------------------------------DIRECTIONS---------------------------------
      4    Cloves Garlic, chopped              2 t  Mild paprika
      1    Red bell pepper, Chopped            2 t  Oregano
     12 oz Tomatoes, chopped                   2 t  Olive paste
      1    Sml can concentrated tomato         1 T  Soy sauce
           -paste                                   Black pepper
      1 t  Ginger                         
 
  Sweat the onions and garlic in a saucepan with the olive oil, taking care
  not to brown (a pot with close fitting lid helps), add the sweet peppers
  cook a little longer, add the tomato, cook a little more, then chuck
  everything in and cook for another 45 minutes. Liquidize. That's it.


 Harby's Barbeque Sauce

      1 c  Water                               1 T  Soy sauce
    1/3 c  Vinegar, white                      2 t  Onion powder
      3 T  Cornstarch                      1 1/2 t  Paprika
      6 T  Sugar                             1/2 t  Garlic salt
    1/2 c  Ketchup                           1/2 t  White pepper
 
  Mix very well.  Heat in 2 quart saucepan, stirring constantly until
  thickened and clear.


 
Hard Stuff Barbeque Sauce

    3/4 c  Ketchup                           1/4 c  Bourbon - JD by choice
    1/2 c  Maple syrup                         2 tb Cider vinegar
    1/4 c  Vegetable oil                       2 tb Dijon mustard
 
  In a medium bowl, combine all ingredients.  Whisk to blend well. The recipe
  is simple - six ingredients in all, but very tasty.
  
  Source:  The Great Barbeque Companion, Mops, Sops, Sauces, and
  :          Rubs by Bruce Bjorkman. By Carey Starzinger
   on Sep 03, 1996


 
He Man Barbeque Sauce

  2 1/4 c  Ketchup                           1/2 ts Garlic powder
  2 1/4 c  Water                               2 ts Worcestershire sauce
      2 ts Instant beef broth or cubes         2 ds Liquid hot pepper
  1 1/4 ts Dry mustard                         3 tb Brown sugar
      1 tb Chile powder                        1 tb Lemon juice
      1 ts Black pepper                      1/2 ts Liquid smoke
    1/4 ts Cayenne powder                 
 
  Recipe by: Dave Frary

  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. May be frozen
  in an ice-cube tray and stored as cubes. Makes 1 quart.

 

Heinz Sweet &amp; Zesty Barbecue Sauce

    1/2 c  HEINZ Tomato Ketchup                1 tb HEINZ Worcestershire Sauce
      2 tb Honey                             1/2 t  Chili powder
      2 tb HEINZ Apple Cider Vinegar      
 
  Combine ingredients. Brush on turkey pieces several times during last 15
  minutes of grilling time.



Hobbes' North Carolina BBQ Sauce

      1 c  Apple cider vinegar                 1    Cl Garlic, crushed
      2 ts Red pepper                        2/3 ts Thyme
    3/4 c  Water                             1/2 ts Salt
      1 ds Sugar                               3 tb Peanut oil
    2/3 c  Minced onions                       1 ts Black pepper
      1    Bay leaf                       
 
  Recipe by: Hobbes 

  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.


 
Hollis's Watermelon Barbecue Sauce
 
      1 ea 6 lb Seedless Watermelon            2 c  Firmly packed brown sugar
      8 oz Tomato Paste                      1/2 c  Sherry
      1 tb Onion Powder                        2 ts Lemon juice
      1 tb Garlic Powder                       1 ts Liquid smoke
 
  Cut the melon into chunks and place in a saucepan.  Cook it uncovered over
  medium heat until the melon is the consistency of applesauce (approximately
  2-3 hours).  Stir it occasionally.  Add remaining ingredients. Simmer
  uncovered over low heat for 2 hours.  Allow to cool to room temperature
  before using.
  
  Options:  White vinegar may be substituted for the lemon juice.  Try mixing
  yellow tomatoes and watermelon for color variation
  
  From Hollis Harris of Porter's Catering, Portland, Oregon



Home-Style Inner Beauty Hot Sauce

     12    Fresh habanero chiles --          1/4 c  White vinegar
           Roughly chopped                     1 tb Prepared curry powder
      1    Ripe mango -- peel, pit,            1 tb Ground cumin
           Mash                                1 tb Chili powder
      1 c  Cheap yellow prepared                    Salt and freshly cracked
           Mustard                                  Black pepper -- to taste
    1/4 c  Brown sugar -- packed          
 
  This style of hot sauce, widely used in the West Indies, is basically
  habanero peppers (also known as Scotch Bonnets), fruit, and yellow mustard,
  with a few other ingredients thrown in. Use this recipe as a guideline.
  Habaneros are at the top of the chile pepper heat scale, so feel free to
  substitute other peppers of your choice.
  
  Funnel the sauce into an old pint liquor bottle, then let your imagination
  run free as to what whopper you can lay on your guests regarding its
  origins. If you're having trouble, here's a start:
  
  "One day in Jamaica I was in this dingy bar and met this old guy who..."
  and you take it from there.
  
  Mix all the ingredients together and stand back.  This will keep, covered
  and refrigerated, until the year 2018. Be careful, though: If it spills, it
  will eat a hole in your refrigerator. If you ever want to dispose of it,
  call the local toxic waste specialists.
  
  WARNING: Hottest sauce in North America. Use this to enhance dull and
  boring food. Keep away from pets, open flames, unsupervised children, and
  bad advice.  This is not a toy.  This is serious. Stand up straight, sit
  right, and stop mumbling.
  
  Be careful not to rub your nose, eyes, or mouth while working with
  habaneros.  You may actually want to wear rubber gloves while chopping and
  mixing -- these babies are powerful.
  
  Recipe By: Big Flavors Of The Hot Sun by Schlesinger &amp; Willoughby By
  capterie@netroute.net on Jun 24, 1997


 
Homestyle Barbecue Sauce

      2 tb Butter (25mL)                       2 tb Red wine vinegar (25mL)
    1/2 c  Onion; chopped (125mL)            1/4 c  Brown sugar (50mL)
    3/4 c  Ketchup (175mL)                 1 1/2 ts Dry mustard (7mL)
    1/2 c  Beef stock (125mL)              1 1/2 ts Black peppercorns; cracked
      2 tb Worcestershire Sauce (25mL)              - or black pepper (7mL)
      2 tb Lemon juice (25mL)             
 
  In saucepan, cook onion in butter until softened. Add remaining
  ingredients; bring to boil. Reduce heat and simmer 15-20 minutes. Makes 1
  1/2 cups (375mL)


 
Honey BBQ Sauce

      1 tb Vegetable oil                            Vinegar
    1/2 c  Onion -- minced                     2 tb Fresh parsley -- minced
      1    Clove garlic -- minced              1 tb Worcestershire sauce
      1    8 oz                              1/4 ts Pepper
    1/2 c  Honey                             1/8 ts Cayenne
      2 tb Cider or sherry wine                     Tomato sauce
 
  Heat oil in medium skillet. Add onion and garlic and saute on medium - high
  heat until onion is transparent. Add remaining ingredients and simmer for 5
  min. Remove from heat. Makes 1 cup.
  
  From: Big Flavors Of The Hot Sun By Chr


 
Honey Peach Sauce

      4 md Peaches ; peeled                  1/2 ts Black pepper ; cracked
      2 tb Lemon juice                         2 ts Fresh thyme
      2 tb Honey                          
 
  Recipe by: Better Homes &amp; Gardens, July 1996 

  Cut up 3 of the peaches (or use nectarines).  In a blender or food processor, 
  combine the cut-up fruit,   lemon juice, honey, and black pepper.
  Cover and blend until smooth.  Transfer mixture to a small saucepan, and
  simmer, uncovered, about 15 minutes or until slightly thickened, stirring
  occasionally.
  
  Chop remaining fruit stir into sauce with thyme (can also use 1/4 to 1/2
  teaspoon dried and crushed).  Brush sauce onto meat during the last 15
  minutes of grilling.
  
  Makes 13/4 cups of sauce, enough for 2-3 lbs of meat.
  
  Sauce may be made up to 24 hours in advance.  To serve, reheat over low
  heat, stirring occasionally.


 
Honey Spiced BBQ Sauce

  1 1/4 c  Catchup                             2 tb Dry mustard
    2/3 c  Salad oil                           3 ts Ginger, fresh grated
    3/4 c  Vinegar                             1 ea Lemon, sliced thinly
      5 tb Worcestershire sauce                3 tb Butter
      1 c  Honey                          
 
  Combine all ingredients in a saucepan and heat to blend together.
  
  Source:  Best Barbeque Recipes by Mildred Fischer


 
Hot Barbecue Sauce

  1 1/2 c  Tomato juice                        1    Garlic clove,peeled
    1/3 c  Brown sugar                       1/4 c  Cider vinegar
      1    Onion slice,thick                   1 t  Chili powder*
    1/4    Green pepper,seeded                 1 T  Prepared mustard
      1    Celery stalk                   
 
  * - more if preferred.
  
  1. Combine ingredients in a saucepan and let steam; keep just under
  simmering point for about 30 minutes. Remove and discard onion, green
  pepper, celery, and garlic.
  
  2. Brush sauce on meat or chicken during last 15 minutes of cooking. If
  desired, spoon additional sauce over cooked meat when serving.
 


Hot Georgia BBQ Sauce
 
   1/2 c  Lemon juice                       1/3 c  Vinegar'
    1/4 c  Ketchup                           1/4 c  Water
      1 tb Brown sugar                         1 ts Salt
      1 ts Dry mustard                         1 ts Paprika
    1/2 ts Pepper                            1/2 ts Cayenne
    1/2 ts Onion powder                      1/8 ts Garlic powder
      1 ts Tabasco sauce                       2 tb Butter
 
  Combine all ingredients in a saucepan. Heat to boiling point.Use for BBQing
  chicken, pork, veal, beef or lamb.
 

 
 Jack Daniel's&reg; Rib Glaze
 
     1 c  Jack Daniel's Whiskey               1 tb Lemon juice
    1/2 c  Dark brown sugar                    3 ea Cloves, garlic, minced
      1 c  Catsup                            1/2 ts Dry mustard
      1 ts Worcestershire sauce              1/4 ts Black pepper
    1/4 c  Vinegar                           1/4 ts Salt
 
  Combine all ingredients:  Mix well.  Brush ribs with a thin coating of
  glaze and place on grill.  Continue to baste when turning ribs.  Makes
  enough for 2 racks of 7 to 10 ribs each.  Also great on chicken wings.
 

 
 Jack Daniels&reg; BBQ Sauce
 
   1/2 lg Onion -- chopped                  1/2 ts Pepper
      4    Cloves garlic -- chopped          1/2 tb Salt
      2 c  Ketchup                           1/4 c  Tomato paste
    1/3 c  Vinegar                             2 ts Liquid Barbecue SmokeAE
    1/4 c  Worcestershire sauce              1/2 ts Tabasco sauce -- to taste
    1/2 c  Brown sugar -- packed                    Burbon or whisky -- to
    3/4 c  Molasses                                 Taste
 
  Combine onion, garlic and burbon in a 3 qt saucepan. Saute until onion and
  garlic are translucent, about 10 min. Flame if possible. Add all remaining
  ingredients, bring to boil, then turn down mixture to a medium simmer.
  Simmer for 20 min. stirring constantly. Run through strainer if you want a
  smooth sauce. Makes 4 cups.
 

 
 Jack Lemmon's Barbecue Sauce 

    3/4 qt Catsup                              4 tb Lemon juice
      1 ts English mustard                     1    Bay leaf
      1 ts Freshly ground black pepper         4 tb Sharp salad dressing
      1 tb Worcesteshire sauce               3/4 c  Maple syrup
      1    Clove garlic                        1 c  Butter
    1/2 md Onion                                    Chili powder
 
  Mix, bring to a boil and simmer one hour. Remove onion and bay leaf.


 
Jeff's Barbecue Sauce

    1/4 c  Bacon drippings or margarine        2 tb Chili Powder
      1 c  Ketchup                             1 ts Dry mustard
    1/2 c  Molasses                          1/2 ts Salt
      2 tb Worcestershire Sauce              1/2 ts Cayenne Pepper or Red Pepper
    1/4 c  Wine vinegar                      1/2 ts Garlic Powder
      2 c  Water                          
 
    In a saucepan, combine Bacon Drippings, Ketchup, Molasses, Worcestershire
  Sauce and Vinegar.  Begin cooking over low heat.  Slowly stir in the water.
  Add the remaining ingredients, mixing well.  Raise the temperature to
  medium high and bring the sauce to a boil.  Reduce heat and simmer for 30
  minutes.  Let sauce cool and stand at room temp. for an hour or more.
  
    When ready to serve, reheat.  Serve warm over barbecued meats.  Sauce
  will keep refrigerated for several weeks.
  
  Enjoy!   Jeff Duke


 
Jim's Teriyaki Marinade &amp; BBQ Sauce

      1 c  Soy Sauce                         1/2 ts Powdered Ginger
      1 c  Water                             1/2 ts Garlic Powder
      2 tb Vinegar                             1 ts Hot Pepper Sauce, opt'l
      2 tb Brown Sugar                         2 tb Corn Starch
      1 ts Dry Mustard                    
 
  Whisk together all the ingredients except the corn starch. Marinade the
  meat long enough to flavor and tenderize- 1 hr for young chicken breasts or
  fish, overnight for round steak and up to 5 days for some game cuts.
  
  BBQ and baste with the marinade. Make a slurry of the starch and a little
  water and whisk into the marinade. Bring to a boil, stirring as the sauce
  thickens. Serve with the BBQ'd meat.
  
  Real garlic and ginger only improves this dish. The amount of pepper sauce
  can be varied from mild to fiery. You can substitute wine, sherry, orange
  or pineapple juice for some or all of the water to vary the flavor.
  Pineapple juice has an enzyme that provides additional tenderizing power to
  the vinegar and mustard.


 
Joe's Soak Sauce

      4    Dried new mexico red chilies    1 1/2 ts Sea salt
      4    Dried chipotles                   1/4 c  Straight bourbon
      2    Fresh habanero ; stemmed,see        2 c  Red wine vinegar
      6 md Garlic cloves                     1/4 c  Fresh lemon juice
    1/3 c  Fresh rosemary ; loosely pac      1/4 c  Onion ; chopped
 
  Recipe by: Sue Hutt 

  Preparation Time: 0:25 Preheat oven 250 degrees. Dry
  roast the dried chilies until you smell them, about 3 minutes. Submerge
  them in a pot of hot water and soak them until soft, about 20 minutes. Put
  all ingredients in blender and give it hell for 3-4 minutes.  Pour into
  mason jar.  Joe's soak sauce improves with age and will last several weeks.
  I have also frozen it.


 
John F. Glasser's Barbecue Sauce

    1/4 c  Ketchup                             1 ts Paprika
      1 c  Tomato juice                      1/8 ts Ground cayenne pepper
    1/4 c  Vinegar                             1 ts Dry mustard
    1/2 c  Water                               1 ts Salt
      2 ts Worcestershire sauce                2 ts Brown sugar
    1/4 ts Chili powder                      1/2 c  Chopped onion
    1/4 ts Garlic salt                    
 
  Combine all ingredients and simmer 15 minutes.
  
  Sufficient for 3 lbs. of ribs.
  
  Sauce was the creation of my late father-in-law.
  
  Enjoy! - Jeff Duke



Judy's Barbeque Sauce for a Crowd

     54 oz Bullseye or KC Masterpiece          7    Lemons; juiced
           Barbeque sauce, hickory smok        2 tb Worcestershire sauce
  3 1/2 qt Tomato sauce                      1/2 c  White kayo syrup
      4 ts Dry mustard                         1 tb Black pepper
      2 tb Garlic powder                       1 ts Cayenne pepper
      2 tb Onion powder                        4 tb Oil or margarine
      1 c  Brown sugar                    
 
  Recipe by: Judy Howle 

  Mix all ingredients and heat thoroughly to blend
  flavors, maybe 15 min on lowest heat. Cool. Baste on meat last 10 minutes
  only, or serve with meat. Keeps well in fridge.
 

 
 Justin's BBQ Sauces
 
     3 c  Onion -- chopped                  1/4 c  Honey
      1 tb Garlic -- chopped                   2 tb Lemon juice
      1 c  Sweet pepper -- chopped             1 tb Salt
    1/2 c  Parsley -- dried                    3 tb Worcestershire sauce
      1 c  Dry white wine                    1/2 ts Mint -- dried
      3 tb Vinegar                             1 tb Liquid Bar-B-Que Smoke&reg;
      2 c  Ketchup                           1/2 tb Louisiana hot sauce
 
  Place all ingredients in a pot that is big enough to hold them. Bring to
  boil. Cook covered., on low heat for several hours.
  
 
 
 Kansas City - Style Sauce (Paul Kirk)
 
   3/4 c  Light brown sugar, packed         1/4 ts Mace, ground
      1 ea 1 1/4 oz package regular          1/4 ts Black peppper, fresh ground
           -flavor chili seasoning             1 c  White distilled vinegar
      2 ts Dry mustard                       1/4 c  Molasses
      1 ts Ginger, ground                    1/4 c  Water
    1/2 ts Allspice, ground                   32 oz Ketchup
    1/4 ts Cayenne pepper                      3 ts Liquid smoke (optional)
 
  In a large saucepan, combine the brown sugar, chili seasoning, mustard,
  ginger, allspice, cayenne, mace, and black pepper.  Add the vinegar,
  molasses, water, and liquid smoke, if using.  Stri until dry ingredients
  are dissolved.  Add the ketchup and stir to mix.
  
  Bring to a boil over high heat, stirring constantly to avoid spattering.
  Reduce the heat to low, cover, and simmer for 30 minutes.  Remove from the
  heat and let cool to room temperature.  Use immediately or cool to room
  temperature, cover, and refrigerate for up to 1 week.
  
  Source:  John Willingham's World Champion Bar-B-Q
 

 
 Kinda Karolina Sauce
 
     1 c  Prepared mustard                  1/4 c  Salt
      1 c  Vinegar                             1 c  Water
    1/4 c  Ground red pepper              
 
  Bring to a boil.  Pour over anything that isn't moving or mooing...
  
  Source:  Kansas City Barbeque by Bill Venable, Rick Welch, Bruce Daniel
 

 
 Kukn Barbeque Sauce
 
    12 oz Chili sauce                         1 tb Worcestershire sauce
      2 c  Brown sugar                         1 ts Dry mustard
      1 x  Lemon juice; half                   1 ds Tobasco
 
  Combine ingredients in sauce pan.   Bring to boil, and reduce to simmer for
  at least 1/2 hour.    Tastes great on chicken, pork, or sausages. KUKN is a
  new radio station in our city, so that's where the name comes from. Hope
  you like it! FROM:    LINNETT VOGEL (DTNR09C)
 

 
 KY Colonels Secret Pork BBQ Sauce
 
 2 1/2 c  Water                               1    Clove garlic, minced
    1/4 c  Vinegar                             1 ts Red pepper
      1 tb Sugar                               2 ts Chili powder
      3 ts Pepper                              1 ts Red pepper sauce
      2 tb Butter                              1 ts Dry mustard powder
      3 ts Salt                                3 tb Worcestershire sauce
    1/4    Chopped onion                  
    Combine all ingredients in a saucepan. Bring to a boil, stirring
  constantly. Reduce heat and simmer for 5 minutes. Cool overnight, warm
  before using. Start basting meat with this at the beginning of the cooking
  process. Baste and turn until pork registers 170 degrees on a meat
  thermometer (takes about 20 minutes for country ribs.)
 

 
 Lone Star Ribs &amp; BBQ Sauce
 
     3 lb Small pork ribs                 2 1/2 ts Paprika
      1    Part                            1 1/2 ts Pepper
      1    Part                            1 1/2 ts Chili powder
      3    Parts                               1 tb Prepared mustard
           ***SAUCE***                     1 1/2 ts Liquid Barbecue SmokeAE
      1 pt Ketchup                             1 c  Worcestershire sauce
  1 1/2 pt Water                                    Black pepper
    1/3 c  Flour                                    Paprika
      1 tb Salt                                     Salt
      4 ts Sugar                          
 
  Season the ribs with above mixture. Place ribs on the grill in any type of
  covered smoker or BBQ pit, keeping away from direct heat so that the smoke
  does the cooking. Cook very slowly for 1 1/2 to 2 hours or until meat comes
  away from bone easily. during the last 15 min. baste both sides of ribs
  with sauce. Cut ribs and serve.
  
  To make sauce, combine ketchup and water in a large pot and bring to boil.
  Mix dry ingredients. Add mustard, liquid smoke, and half the worcestershire
  sauce. Stir into paste; then add the remainder of worcestershire sauce.
  Pour this into heated mixture and boil slowly for 20 min. Refrigerate any
  unused portion. Keeps for several weeks. Makes about 1qrt.
  
 
 
 Mad Dog's BBQ Sauce
 
     1 ea Large onion, chopped finely       1/4 c  White vinegar
      2 tb Olive oil                         1/2 c  Molasses
      2 tb Brown sugar                       1/4 c  Worcestershire sauce
      4 ea Cloves garlic, mashed               1 tb Dry mustard
      2 c  Tomato paste                        1 tb Oregano
      1 c  Tomato sauce                        1 ts Thyme
 
  Chip the onion fine and simmer in olive oil until transparent. Mince the
  garlic and add to the onion; simmer for another minute. Stir in the
  remaining ingredients and bring to a boil. Simmer for about 15 minutes.
  Store in the refrigerator. Use on any barbeque specialty..
  
  Source:  Kansas City Barbeque By Carey Starzinger  on
  Sep 19, 1996
 

 
Marceia's Ol' Fashion Barbecue Sauce

      1    Stick butter                      1/4 c  Chili powder
      3    Cloves garlic -- minced           1/4 c  Vinegar
      1    Onion -- chopped                    1 lg Can
      1    Lemon -- diced                           Salt -- to taste
    1/2 c  Worcestershire sauce                     Pepper -- to taste
    1/2 c  Brown sugar                              Tomato juice
      4 c  Catsup                                   V-8 vegetable juice
      1 lg Can                            
 
  Ed Cernoch and his ORIGINAL COOKERS barbecue team won the title of "Grand
  Reserve World Champion Barbecuer" at the Houston Astrodome in 1981. Here is
  the prize-winning sauce recipe courtesy of Marceia, Ed's wife.
  
  Saute garlic, onion and lemon in butter until tender, then add remaining
  ingredients. Simmer about 2 hours or until sauce thickens.
  
  Mrs. Ed Cernoch
  
  Recipe By     : Texas on the Halfshell - ISBN: 0-385-17904-9
  


Mel's Moppin' Sauce

      1 c  Cider vinegar                            - peel on
      5 tb Worcestershire Sauce                3 ea Cloves garlic, minced
    2/3 c  Vegetable oil                       3 tb Ginger, grated
      3 tb Butter                              2 tb Dry mustard
      1 ea Lemon, thinly slices, with     
 
  Combine all ingredients in a saucepan and heat until flavors are nicely
  blended, about 15 minutes.  After it cools, strain the lemon slices out.
  
  Source:  The Great Barbeque Companion, mops, sops, sauces and rubs by Bruce
  Bjorkman. By Carey Starzinger  on Sep 03, 1996


 
Memphis Style Basting Sauce for Ribs

    1/4 c  Brown Sugar; broken up            1/4 c  Worcestershire
  1 1/2 tb Memphis Dry Marinade              1/2 ts Tabasco sauce
      2 c  Red Wine Vinegar                    2 x  Neem leaves
      2 c  Water                          
 
  :       Combine Well. Baste the ribs every half hour or so. This baste
  keeps well in a large gallon glass bottle. (Like a vinegar Bottle).
   Mikenote: This recipe along with the following recipes will provide you
  with the most mouth watering ribs you ever locked a lip on....
  :       Memphis Style Method
  :       Memphis Style Dry Marinade
  :       Memphis Style Basting Sauce
  :       Memphis Style Sweet BBQ Sauce


 
Memphis Style Sweet Sauce for Ribs

      8 oz Tomato Sauce                        1 tb Paprika; Hungarian, mild
    1/2 c  Spicy Honey Mustard                 1 tb Seasoned Salt
      1 c  Catsup                          1 1/2 tb Garlic Powder; or 5 cloves
      1 c  Red Wine Vinegar                         -fresh garlic, minced fine
        c  Water                             1/8 ts Chili Powder
    1/4 c  Worcestershire; smoked            1/8 ts Anaheim Chili/cayenne
    1/4 c  Worcestershire Sauce;regular      1/8 ts White Pepper
    1/4 c  Oil                                      Black Pepper; freshly ground
      2 tb Tabasco Sauce                     1/8 ts Numex Chili Powder
      1 tb Lemon Juice                         1    Neem leaf; crushed or Bay
      2 tb Brown Sugar                    
 
  :       Combine ingredients in a large heavy weight Dutch oven. Bring to a
  boil, reduce heat and simmer 30 minutes, stirring occasionally.
  :       I like to serve this sauce at the table and not baste the ribs with
  it while they are on the grill. If you paint this sauce on while the ribs
  are hot but off from the fire they will glaze and very slightly brown.
   Baste the ribs with this marinade only during the last half hour of
  cooking, to glaze the ribs and make them slightly brown...
   If this sauce is put on the ribs too early the sugar will blacken the
  outside of the ribs and be unpleasant looking but not bad tasting....
   The goal is NOT to blacken the outside of the ribs at all, so I usually
  serve the sauce at the table near the ribs..... Enjoy this sauce.
   Mikenote: This recipe along with the following recipes will provide you
  with the most mouth watering ribs you ever locked a lip on....
  :       Memphis Style Method
  :       Memphis Style Dry Marinade
  :       Memphis Style Basting Sauce
  :       Memphis Style Sweet BBQ Sauce


 
Merle's Mop Sauce

      1 c  Vinegar, cider or wine              1 ea Lemon, thinly sliced
      5 tb Worcestershire sauce                3 ea Cloves, crushed
    2/3 c  Salad oil                           2 tb Ginger, grated
      3 tb Butter                              2 tb Dry mustard
 
  Combine all ingredients in a saucepan and heat until flavors are nicely
  blended.  Use to baste any meat or poultry.


 
Missouri Barbeque Sauce

      2 tb Oil                                 1 tb Chili powder
    3/4 c  Cider vinegar                       1 ts Dry mustard
      1 ts Garlic; finely minced               1 ts Paprika
    1/2 ts Sugar                             1/2 ts Ground cumin
 
  Combine all ingredients, heat to boiling and allow to cool.  Let set for at
  least one hour for flavors to blend.


 
Molasses Orange Barbecue Sauce

      1 cn Tomato soup, condensed              1 tb Seasoned salt
           -10 3/4 oz size                     1 tb Dry mustard
      1 cn Tomato sauce, 8 oz can              1 tb Worcestershire sauce
    1/2 c  Molasses, light                     1 tb Orange peel, finely shredded
    1/2 c  Vinegar                         1 1/2 ts Paprika
    1/2 c  Brown sugar, packed               1/2 ts Pepper, black
    1/4 c  Vegetable oil                     1/4 ts Garlic powder
      1 tb Minced onion, instant          
 
  In a saucepan, combine all ingredients. Bring to a boil; reduce heat and
  simmer uncovered fo 20 minutes. Use to baste beef or poultry last 15
  minutes of grilling.


 
Momma's &amp; Daddy's Barbecue Sauce

      1    #10 can                             1 ts Louisiana Hot sauce
     12 c  Water                               1 c  Brown sugar
      6 ts Celery salt                         1 c  Worcestershire sauce
      1    Head garlic -- peeled and           6 tb Fresh lemon juice
           Crushed                                  Zest from the lemons
      6 ts Salt                                3 tb Apple cider vinegar
      2 ts Ground black pepper                      Catsup -- (about 12 cups)
 
  Combine ingredients, stirring to blend.  Simmer for about an hour before
  using or canning to allow it to thicken.  Charcoal broil or cook in a pit
  meat or chicken until done.  Cover with sauce and keep warm until ready to
  serve.  Is best if meat can marinate for at least 30 minutes before
  serving.
  
  Note:  You can get pretty comparable results from a Weber grill and
  mesquite chips, as Bill's Barbecue was always smoked with mequite. Daddy
  always said that you had to use Lea and Perrins Worcestershire Sauce --
  other brands made the sauce taste funny. This recipe made my parents a fine
  living for many years before they retired, in the highly competitive world
  of Texas Barbecue. Rosilyn H. Overton
  


 Mop for All Barbeque Meats

      3 tb Salt                                1 qt Worcestershire sauce
      3 tb Dry mustard                         1 pt Vinegar
      2 tb Garlic powder                       4 qt Beef bone stock
      2 tb Chili powder                        1 pt Vegetable oil
      3 tb Paprika                             3 tb Msg (optional)
      2 tb Hot pepper sauce (tabasco)     
 
  To make bone stock, but stout beef bones and boil them.  Add all the other
  ingredients to bone stock and let stand overnight in the refrigerator
  before using.
  
  Use this mop to rub over meats or to baste them while cooking.  The flavor
  will change and improve during use, for you ar constatnly transferring
  smoth and grease from the meats back to the mop concoction.  Keep leftover
  mop refrigerated.
  
  Source:  Walter Jetton's LBJ Barbeque Cook Book


 
Mrs. Ludka's Homemade Barbecue Sauce

    1/4 c  Chopped onion; sauteed            1/4 c  Lemon juice
      1 tb Cooking oil or butter               2 tb Brown sugar
    1/2 c  ;Water                              1    Bottle Heinz Chili Sauce
      2 tb Vinegar                           1/2 ts Salt
      1 tb Worcestershire sauce              1/4 ts Paprika
 
  Saute onions in cooking oil or butter.  Add remaining ingredients; cook
  until thick.
  
  The poster wrote:  "This is yummy on baked chicken, ribs, beef or a pork
  roast.  It is especially good when used on outdoor barbecues. Fourth of
  July at our house always offered a rotisseried pork roast, prepared over
  hot coals...my father brushed the sauce on the pork as it cooked. Extra
  sauce was always served on the side.
  
  "This has been in our family for over 40 years.  My mom got it from a
  neighbor when she first got married...said she smelled the aroma in her
  apartment hallway and knocked on the neighbor's door to get the recipe."
  

 
Mustard Based Central South Carolina BBQ Sauce

      3 T  Peanut Oil                          2 T  Honey
      2 ea Minced Garlic Cloves                1 T  Brown Sugar
      1 ea Minced Onion                        2 t  Dry Mustard
    1/2 c  Catsup                              1 t  Ginger
    1/3 c  Apple Cider Vinegar                 1 pn Salt
      2 T  Lemon Juice                    
 
  Combine ingredients and set aside.  Grill meat (do not add anything).
  During the last 4-10 minutes baste with this sauce.  Boil the remaining
  sauce and spoon 2 T's onto each plate, adding the meat portion.


 
Mustard BBQ Sauce

      2 tb Oil                                 1 tb Tabasco sauce
      1 lg Onion -- chopped                  1/2 ts Pepper
      4    Cloves garlic -- minced           1/2 ts Malagueta pepper
      1 c  Tomato sauce                      1/4    Seeded lemon -- chopped
    1/4 c  Vinegar                             1 ts Cumin
      2 tb Maple syrup                         1 ts Coriander
      2 tb Molasses                          1/2 ts Ginger'
    1/2 c  Dijon mustard                     1/4 ts Paprika
      2 tb Worcestershire sauce           
 
  Saute onions and garlic in oil over low heat for 5 min. Add remaining
  ingredients and cook for 10 more min. Spread on meat during last 10-15 min.
  of grilling or broiling or last 20-25 min. of baking. Makes 2 1/2 to 3
  cups.
  

 
My Barbeque Sauce
 
  1/2 c Oil (Canola) 1/3 c Vinegar (Apple Cider) 1/2 c Ketchup 1/2 c Fruit
  juices 1/4 c Onion 1 ea Hot pepper 1/4 ts Oregeno 2 ea Garlic cloves
  
  Combine all ingredients except oil in blender. Blend until smooth. Place
  blended ingredients and oil in saucepan. Boil for 7 to eight minutes.
  
  Source: The Home Book of Barbecue Cooking. Fawcett Publications, 1963.
 


N.C. Basting Sauce

2 c  Vinegar, cider                      1 tb Worcestershire sauce
1 tb Tabasco sauce                       1 tb Chili powder
2 tb Paprika                             1 c  Water
3 tb Salt

Combine all ingredients and let sit for an hour or more at room temperature
to let flavors combine and mature.



N.C. BBQ Sauce

2 c  Vinegar                             1 tb Pepper
1 c  Water                           1 1/2 tb Brown sugar
1/2 c  Ketchup                             1 tb Lemon juice
2 1/2 tb Chili powder                      1/2 ts Salt

Bring vinegar and water just to simmer. Add other ingredients and stir well



New Orleans Barbeque Sauce #2
1 ea Onion, large, chopped               3 c  Tomato puree
3 tb Oil                               1/2 c  New Orleans Molasses
3 ea Cloves garlic, minced             1/4 c  Vinegar
1 ts Dry mustard                         1 ds Angostura bitters
1 ts Thyme                               2 tb Worcestershire sauce
1 ts Oregano                             1 tb Salt
1/2 c  Water                               3 tb Brown sugar
1/4 c  Sweet pickle, chopped

Cook onion in oil over moderate heat until transparent.  Add minced garlic
and cook 1/2 minute.  Add remaining ingredients and bring to a boil. Simmer
10 minutes.  Makes an excellent sauce for chicken, spareribs, or
hamburgers.  Any leftover sauce can be stored in the refrigerator for later
use.

Note:  Angostura is a brand name of a type of bitters.  It is available in
many supermarkets OR many liquor stores. By Carey Starzinger
 on Oct 17, 1996



No Salt Barbeque Sauce #1

From:  Gaye Levy                  1/4 c  Vinegar
1 c  Hunts no salt tomato sauce          1 ts Sugar or 2 packets of equal
1 tb Worcestershire sauce                1 ts Celery seed
3 ds Tabasco                             1 ts Dried onion
1 c  Water                             1/4 ts Liquid smoke

Combine all ingredients.  Heat to boiling, then simmer 30 minutes.
Optional:  add a squeeze or two of lime juice.



No Salt Barbeque Sauce #2

From:  Gaye Levy                1 1/2 ts Fresh lemon juice
1 tb Vegetable oil                       1 ts Liquid smoke
1    Sm Onion, coarsely chopped          1 ts Garlic powder
2 c  No-salt tomato sauce              1/2 ts Cayenne pepper
1/2 c  Light molasses                    1/4 ts Tabasco
1/4 c  Cider vinegar                       3 pn Allspice
1/4 c  Dijon mustard

Heat oil is a heavy medium skillet over med-high heat. Add onion and cook
until translucent, stirring occasionally. This should take about 8 minutes.
Add all remaining ingredients and simmer until thickened, about 15 minutes.
Stir frequently. Makes 3 cups.



North Carolina BBQ Sauce

1 1/2 c  Brown sugar                         1 c  Onion, chopped
1/2 c  Butter                              1 cl Garlic
1 c  Ketchup                           1/2 c  Vinegar
1 sm Heinz 57 Sauce                      1 tb Dry Mustard
1 tb Celery seed                              Red pepper flakes

Caramel butter and sugar until bubbly.  Add vinegar and whisk until lumps
are gone.  Add all other ingredients and cook over low heat until
thickened. More garlic may be added to taste. Red pepper flakes can be
added to taste.



North Carolina-Style Barbecue Sauce

1 c  White vinegar                       1 c  Cider vinegar
1 tb Sugar                               1 tb Red pepper flakes, crushed
1 tb Tabasco sauce                            Salt; to taste
Black pepper

In a non-corrosive container, combine all ingredients and mix well.



North Carolina: Eastern Rub &amp; Sauce

------------------------------------RUB------------------------------------
2 ts Salt                                2 ts Black pepper
2 ts Brown sugar                         1 ts Cayenne pepper
2 ts Cumin                             1/4 c  Paprika
2 ts Chile powder

-----------------------------------SAUCE-----------------------------------
1 c  White vinegar                       1 tb Red pepper flakes
1 c  Cider vinegar                       1 tb Tabasco      
1 tb Sugar                                    1 tb Black pepper

Use rub on meat and allow to set until rub looks moist.  For sauce, blend
all ingredients and allow flavors to blend. By cstarz@teleport.com (Carey
Starzinger) on Jun 27, 1996



North Carolina: Eastern Style

4 c  Cider Vinegar                       1 tb Red pepper flakes
1/4 c  Brown sugar                     1 1/2 ts Cayenne pepper
3 tb Salt                                1 ts Black pepper

Mix thoroughly.  Allow flavors to blend.



North Carolina: Eastern Style Lemon Mop

1 c  Cider vinegar                       1 ts Cayenne
1/2 c  Water                               2 ts Tabasco
3 tb Lemon juice                         2 tb Worcestershire Sauce
3 tb Butter                              2 tb Sugar

Mix thoroughly and allow time for flavors to blend.



North Carolina: Eastern Style Sweet &amp; Sour

2 c  Cider vinegar                   1 1/2 ts Black pepper
1 c  Brown sugar                       1/2 ts Salt
1 c  Mustard                             1 tb Worcestershire Sauce
1/2 ts Cayenne pepper                      1 ts Tabasco Sauce

Mix thoroughly and allow time for flavors to blend.



North Carolina: Eastern Style Sweet &amp; Sour II

1 g  Cider vinegar                       3 tb Red pepper flakes
3/4 c  Salt                                1 c  Brown sugar
2 tb Cayenne

Mix thoroughly and allow flavors to blend.



North Carolina: Eastern Style Thinned with Butter

1/2 c  Vinegar                             1 tb Tabasco
1 ts Mustard                             1 tb Chili powder
1/4 ts Cayenne, more to taste              1 tb Black pepper
1 ts Paprika                           1/2 ea Juice of lemon
2 tb Sugar                               1 ea Clove garlic
2 ts Salt                                8 tb Butter
1 tb Worcestershire sauce

Cook all but butter 15 minutes.  Strain.  Add butter and sit 30 minutes.



North Carolina: Eastern Style with Butter

8 tb Mustard                             1 c  Cider vinegar
1 ts Black pepper                      1/2 ts Soy sauce
6 tb Sugar                               2 ts Chili powder
1 ts White pepper                        2 tb Butter

Combine all but soy and butter, heat 10 minutes.  Add soy sauce and butter
at end.



North Carolina: Eastern Style with Butter III

2/3 c  Mustard                             1 ts White pepper
1/2 c  White sugar                       1/2 ts Cayenne pepper
1/4 c  Brown sugar                         5 dr Tabasco
1 c  Cider vinegar                     1/2 ts Soy Sauce
2 tb Chili powder                        2 tb Butter
1 ts Black pepper

Mix all ingredients except soy and butter.  Simmer 10 minutes.  
Remove from  heat and stir in soy and butter.



North Carolina: Eastern Style with Chili

2 c  Cider vinegar                       1 tb Worcestershire sauce
1 tb Tabasco                             1 tb Chili powder
2 tb Paprika                             3 tb Black pepper
3 tb Salt                                1 c  Water

Mix thoroughly, allow flavors to blend



North Carolina: Eastern Style with Herbs

1 c  Cider vinegar                       1 ts Sugar
1/2 c  Water                               1 ea Bay leaf
2/3 c  Minced onion                      2/3 ts Thyme
1 ea Clove garlic                        3 tb Peanut oil
1 ts Pepper                              3 ts Dry mustard
1/2 ts Salt                                1 ts Cold water
2 ts Red pepper flakes

Boil all but the last two ingredients for five minutes.  Dissolve mustard
in water and add.



North Carolina: Eastern Style with Molasses

1 g  Cider vinegar                       3 tb Red pepper flakes
1/2 c  Salt                              1/2 c  Molasses
2 tb Red pepper

Mix thoroughly and allow time for flavors to blend.



North Carolina: Eastern Style with Onion

2 c  Cider vinegar                       1 tb Hot pepper flakes
1 tb Peppercorns                         1 ea Onion, grated
1 ts Celery seeds                        1 c  Water
1 ts Salt

Saute onion until translucent in a small amount of oil.  Mix all
ingredients and allow time for flavors to blend.



North Carolina: Eastern Style with Sugar

1 c  White vinegar                       1 tb Sugar
1 c  Cider vinegar                       1 ts Tabasco
1 tb Red pepper flakes                        -Salt and pepper to taste

Mix thoroughly and allow flavors to blend.



North Carolina: Eastern Style with Sugar &amp; Butter IV

2 ts Salt                                1 ts Black pepper
1 tb Paprika                           2/3 c  Water
2 tb Sugar                             1/4 c  Worcestershire sauce
1/2 ts Cayenne                           2/3 c  Red wine vinegar
1/2 ts Dry mustard                       1/2 c  Butter

Boil dry ingredients in water.  Remove from heat and stir in the remaining
ingredients.



North Carolina: Eastern Style with Sugar &amp; Chili

8 c  Cider vinegar                       6 tb Red pepper flakes
4 c  Water                              12 tb Black pepper
4 tb Worcestershire sauce                6 tb Salt
4 tb Chili powder                        4 tb Sugar
6 tb Paprika

Mix thoroughly and allow time for flavors to blend.



North Carolina: Eastern Style with Sugar II

2 c  Cider vinegar                       2 ts Red pepper flakes
2 tb Salt                                2 tb Brown sugar

Mix Thoroughly and allow flavors to blend



North Carolina: Eastern Style with Sugar III

1 c  Cider vinegar                       1 ts Red pepper flakes
2 tb Salt                                1 tb Brown sugar
1/2 ts Red pepper

Mix thoroughly and allow flavors to blend.



North Carolina: Eastern Vernon's Dad's Sauce

1 g  Cider vinegar                      10 oz Worcestershire sauce
6 oz Texas Pete                      1 1/4 oz Crushed Red Pepper

Age at least 1 day.  Marinate items overnight and serve extra sauce with
meal.



North Carolina: Piedmont  I (Smoked Pork)

1 1/2 c  Cider vinegar                     1/2 ts Cayenne
10 tb Ketchup                             1 pn Red pepper
1/2 c  Water                                    -Salt and pepper to taste
1 tb Sugar

Simmer:  Cook, stirring until sugar dissolves.  Allow time for flavors to
blend.



North Carolina: Piedmont II

1 1/2 c  Cider vinegar                     1/8 ts Red pepper flakes
1/2 c  Ketchup                             1 tb Sugar
1 ts Salt                              1/2 c  Water

Mix thoroughly and allow time for flavors to blend.



North Carolina: Piedmont III

1/2 ea Stick butter                      3/4 c  Brown sugar
1/4 c  Minced onion                        1 ts Worcestershire Sauce
1 1/4 c  Cider vinegar                     1/4 ts Cayenne pepper
1 1/4 c  Ketchup                                  -Salt and pepper to taste

Saute onion in butter.  Add rest of ingredients and simmer 30 minutes. Use
on pork smoked with vinegar based mop.



North Carolina: Piedmont IV

2 tb Brown sugar                         2 tb Cornstarch
1 tb Dry mustard                       1/2 ts Allspice
1 tb Celery salt                         4 c  Tomato juice
1 tb Cayenne                         1 1/2 ts Worcestershire sauce
1 tb Black pepper                        1 c  White vinegar
1 tb Paprika                             1 tb Grated onion

Prevent lumping.  Mix dry ingredients, add some liquid to make a paste. Add
remaining liquids.  Cook on simmer for 2 hours.



North Carolina: Piedmont V

1/8 ts Cinnamon                            1 ts Salt
1/3 c  Cider vinegar                       1 ts Celery seed
1/2 c  Ketchup                             1 c  Water
1/2 ts Nutmeg

Mix thoroughly and allow time for flavors to blend.



North Carolina: Piedmont VI

1 1/2 c  Brown sugar                         1 tb Celery seed
1/2 c  Cider vinegar                       1 c  Onion, chopped
1 ea Stick butter                        1 ea Clove garlic
1 c  Ketchup                             1 tb Dry mustard
6 oz Heinz '57' sauce                         -Red pepper flakes to taste

Cook sugar, butter until bubbly.  Add vinegar and whisk.  Add rest of
ingredients and cook until thick.



North Carolina: Piedmont VII

----------------------------------MARINADE----------------------------------
1 c  Apple cider                       1/2 ts Cayenne

-----------------------------------SAUCE-----------------------------------
1/4 c  Worcestershire Sauce              1/4 c  Water
1/4 c  Brown sugar                       1/4 c  Ketchup
1/4 c  Cider vinegar                       2 ts Chili powder

Mix thoroughly and allow flavors to blend.



North Carolina: Piedmont VIII

2 c  Vinegar                             1 tb Black pepper
1 c  Water                               1 tb Lemon juice
1/2 c  Ketchup                         1 1/2 tb Brown sugar
2 1/2 tb Chili powder                      1/2 ts Salt

Mix thoroughly and allow flavors to blend.



North Carolina: Piedmont IX

32 oz Ketchup                             2 qt Vinegar
6 oz Texas Pete                          2 oz Chili powder
2 oz Tabasco

Mix thoroughly and allow time for flavors to blend.



North Carolina: Piedmont X

1 c  White vinegar                     1/2 ts Red pepper
1/2 c  Water                             1/2 ts Black pepper
1/4 c  Ketchup                           1/2 ts Salt
1 tb Sugar

Mix thoroughly and allow flavors to blend.



North Carolina: Piedmont XI

1 c  Cider vinegar                     1/2 ts Chili powder
1 ts Salt                              1/8 ts Nutmeg
1 tb Celery salt                       1/2 ts Brown sugar
1/2 c  Ketchup                             1 c  Water

Mix thoroughly and allow time for flavors to blend.



North Carolina: Piedmont XII

1/4 c  Cider vinegar                       2 tb Brown sugar
1 c  Water                               2 tb Molasses
2 tb Garlic powder                       2 ts Dry mustard
1 c  Ketchup                             1 ea Small onion, finely chopped
1 ts Chili powder

Combine all ingredients and allow time for flavors to blend.



North Carolina: Piedmont XIV

1/2 c  Water                               1 tb Worcestershire Sauce
1/2 c  Cider vinegar                       1 tb Tabasco
1 c  Ketchup                           1/2 ts Black pepper
1 ts Salt                                1 ea Onion, chopped
1 tb Sugar

Combine all ingredients and simmer for a minimum of 1 hour.



North Carolina: Piedmont XV

1 1/2 c  Cider vinegar                       1 ea Onion, chopped
1/2 c  Water                               2 tb Brown sugar
1/2 c  Ketchup                             1 tb Worcestershire sauce
1 ts Salt                              1/8 ts Red pepper

Combine all ingredients and simmer 15 minutes.  Allow time for flavors to
blend.



North Carolina: Piedmont XVI

1 1/2 c  Cider vinegar                     1/8 tb Red pepper flakes
1/2 c  Ketchup                             1 tb Sugar
1 ts Salt                              1/2 c  Water
1/2 ts Ground red pepper

Mix thoroughly and allow time for flavors to blend.



North Carolina: Piedmont XVII

1/3 c  Honey                               2 ea Bay leaf
1/3 c  Molasses                            3 tb Tomato paste
1 ea Head of garlic, minced             48 oz Tomato sauce
2 tb Whole cumin seed                    4 c  White vinegar
3 tb Coriander seed                      4 c  Water
1 tb Peppercorns                       1/4 c  Salt
8 ea Dried chilis

Cook honey-chilis 30 minutes.  Add tomato sauce, cook an additional 15
minutes.  Add rest of ingredients, simmer 10 minutes.



North Carolina: Piedmont XVIII

3/4 c  Cider vinegar                       1 ts Sugar
3/4 c  Ketchup                           1/4 c  Water
3/4 ts Red pepper flakes                        -Salt and pepper to taste

Simmer all ingredients gently until sugar is thoroughly dissolved.  Allow
to set for flavors to blend.



North Carolina: Western I (Smoked Pork)

1 c  Ketchup                           1/4 c  Onion, minced
1 c  Brown sugar, packed                 1 ts Pepper Sauce
1/2 c  Lemon juice                         1 ts Worcestershire sauce
1/4 c  Butter

Combine all ingredients and simmer for 30 minutes.  Reduce heat and simmer
for another 30 minutes.  Use as a dipping sauce.



North Carolina: Western II (Smoked Pork)

1 cn Tomato sauce                    2 1/2 ts Salt
2 c  Water                             1/4 ts Tabasco
1 ea 6oz tomato paste                    2 tb Pepper
2 ea Dried chilis                        1 ea Onion, finely chopped
1/2 c  Ketchup                             1 ea Clove garlic, minced
2 tb Worcestershire Sauce                2 ea Bay leaf
2 ts Chili powder                      1/2 lb Butter
1 ea Juice of two lemons                 2 ts Dry mustard
1/4 c  Red wine vinegar

Simmer all ingredients 30 minutes.  Strain and cool.



North Carolina: Western III (Smoked Pork)

1 c  Tomato sauce                        2 tb Worcestershire Sauce
1/4 c  Ketchup                             1 ts Dry mustard
1/4 c  White vinegar                     1/2 ts Salt
1/4 c  Water                             1/4 ts Chili Powder
2 tb Brown sugar                       1/8 ts Cayenne Pepper
1 tb Paprika

Simmer for 10 minutes.  Refrigerate for at least 12 hours before using.



North Carolina: Western IV (Smoked Pork)

2 tb Brown sugar                         1 tb Paprika
1/4 ts Chili powder                        1 ts Dry mustard
1/2 ts Salt                              1/8 ts Cayenne
2 tb Worcestershire Sauce              1/2 c  White Vinegar  
 1 c  Tomato sauce                      1/4 c  Ketchup
1/4 c  Water

Simmer 10 minutes and refrigerate overnight prior to using.



North Carolina: Western V

1/3 c  Cider vinegar                     1/2 ts Chili powder
1 ts Salt                              1/8 ts Nutmeg
1 ts Celery seed                       1/2 ts Brown sugar
1/2 ts Cinnamon                            1 c  Water
1/2 c  Ketchup

Simmer briefly and allow time for flavors to blend.



North Carolina: Western VI (Smoked Pork)

1 1/2 c  Brown sugar                         1 c  Onion, finely chopped
1/2 c  Butter                              2 ea Cloves garlic, minced
1 c  Ketchup                           1/2 c  Vinegar
1 ea Small bottle Heinz 57 Sauce         1 tb Dry mustard
1 tb Celery seed                              -Red Pepper Flakes to taste

Caramelize butter and sugar until bubbly.  Add vinegar and whisk.  Add rest
of ingredients and simmer until thickened.



Old-Fashioned Barbeque Sauce

4 c  Ketchup                           1/2 c  Horseradish
1/2 c  Mustard, ground                     2 ts Salt
1/2 c  Cider vinegar                       1 ts Black pepper, fresh ground
1/8 c  Honey                               1 tb Sugar
1/2 c  Worcestershire sauce                1 ea Garlic, clove, crushed
2 tb Tabasco sauce                       1 ts Sage

Combine all ingredients in a saucepan.  Bring to a boil while stirring
constantly.  Set aside and let cool to room temperature. Use for basting
spareribs and as a general-purpose barbeque sauce for hamburgers, pork,
etc.

Source:  Mesquite Cookery by John 'Boog' Powell By Carey Starzinger
 on Sep 20, 1996



Oriental BBQ Sauce

4 T  Toasted sesame seeds              1/3 c  Oil
1 T  Peanut butter                     1/3 c  Sherry
4 T  Brown sugar                         1 t  Grated ginger (amount ??)
2 T  Curry powder                        1 T  Minced garlic
1/2 c  Soy sauce                           4    Green onions chopped, white
1 T  Pepper                                   -only

Place first 8 items in blender and blend 45 seconds.  Stir into bowl with
ginger, garlic &amp; onions.  Use to marinate chicken.



Outrageous Ham Steak Sauce

3/4 c  Ketchup                              2 T  Mustard, Prepared
1/4 c  Cider vinegar                     1/4 c  Sugar, dark brown
2 t  Worcestershire sauce              1/2 t  Salt
1/2 t  Hot pepper sauce

Cook sauce uncovered for 15 minutes.  Marinate ham in sauce for 1/2 hour or
longer, grill, broil, or fry ham steak basting with the sauce as needed.
Very Good!!



Pat Fusco's Georgian Moppin' Sauce

----------------------------FOR POULTRY AND PORK----------------------------
1 t  Salt                              1/3 c  Water
1 T  Hungarian sweet paprika             2 T  Worcestershire sauce
1/4 t  Cayenne pepper                    1/3 c  Red wine vinegar
1/4 t  Dry mustard                       1/4 c  Unsalted butter; cut in bits
1/2 t  Freshly ground pepper

In a medium saucepan, combine the dry ingredients with the water. Heat to
boiling; remove from heat. Add the Worcestershire sauce and vinegar. Stir
in the butter. Makes about 1-1/4 cups.



Phoenix Brand Championship BBQ Sauce

1/2    Onion -- minced                     4    Cloves garlic -- minced
3/4 c  Whiskey                             2 c  Ketchup
1/3 c  Vinegar                           1/4 c  Worcestershire sauce
1/2 c  Brown sugar -- packed             3/4 c  Molasses
1/2 ts Pepper                            1/2 tb Salt
1/4 c  Tomato paste                       2 tb Liquid Barbecue SmokeAE --
1/3 ts Hot sauce -- to taste                    To taste

Combine onion, garlic and whiskey in a 3-quart saucepan. Saute until onion
and garlic are translucent, about 10 min. Remove from heat and light
mixture, flame for 20 seconds. Add all remaining ingredients. Bring to
boil, then turn down mixture to a medium simmer. Simmer 20 min., stirring
constantly. Run sauce through a medium strainer to remove onion and garlic
bits if you prefer a smoother sauce. Makes 4 cups. This sauce get better
with age so make it a day or two before use. Keep refrigerated



Pineapple Barbecue Glaze

3 oz Pineapple juice, frozen           1/4 c  Orange marmalade
-concentrate                        2 tb A-1 (tm) Steak Sauce

In a saucepan, combine all ingredients. Bring to boiling. Use to baste
poultry or pork, last 10 minutes of grilling.



Pineapple Cranberry Barbecue Sauce

1 ea 12 oz jar of pineapple                   -canned
-preserves                        1/2 c  Chili sauce
1/2 c  Cranberry sauce, whole,           1/3 c  Vinegar

Combine all ingredients. Use to baste pork, poultry or sweet potatoes last
15 minutes of grilling. Heat and pass remainder.



Pineapple Willie's Jack Daniel's BBQ Sauce

1/2 lg Onion, minced                     3/4 c  Molasses
4    Cloves Garlic, minced             1/2 ts Black Pepper
3/4 c  Jack Daniel's Whiskey             1/2 tb Salt
2 c  Catsup                            1/4 c  Tomato Paste
1/3 c  Vinegar                             2 tb Liquid Smoke
1/4 c  Worcestershire Sauce              1/3 ts Tabasco
1/2 c  Brown Sugar, packed

Combine onion, garlic, and Jack Daniel's Whiskey in a 3-quart saucepan.
Saute' until onion and garlic are translucent, approximately 10 minutes.
Remove from heat and light mixture; flame for 20 seconds. Add all remaining
ingredients.  Bring to a boil, then turn down to a medium simmer. Simmer 20
minutes, stirring constantly. Run sauce through a medium strainer to remove
onion and garlic bits if you prefer a smoother sauce. Cool and enjoy. NOTE:
This sauce gets better with age.  If time permits, keep it in the
refrigerator a day or so to develop a deeper, richer taste.



Pitts Secret Basting Sauce

1 c  Texas beer                        1/4 c  Wine vinegar
2 tb Liquid smoke                      1/4 ts Tabasco
2 tb Soy Sauce

Mix all ingredients in a shaker-type bottle.  Shake liberally on ribs,
chops, etc. while cooking.

From the kitchen of Kathy Pitts Bryan, TX



Plum Bar-B-Que Sauce

1/4 c  Onion; Chopped -- 1 small      16 1/2 oz Purple Plums; 1 cn -- *
1/4 c  Butter Or Margarine                 6 oz Frozen Lemonade; Thawed -- 1
1/4 c  Chile Sauce                              Cn
2 ts Mustard -- Dijon-style

*  Plums should be drained, pitted and finely chopped.
~-------------------------------------------------------------------------
Cook onion in margarine in 2-quart saucepan stirring occasionally, until
tender, about 2 minutes.  Stir in remaining ingredients.  Heat to boiling;
reduce heat to low.  Simmer, uncovered, 15 minutes, stirring occasionally.
Makes about 2 cups of sauce.



Polynesian Teriyaki Sauce

1/2 c  Soy Sauce                         1/4 ts Garlic powder
1/3 c  Apricot-Pineapple preserves         1 tb Cornstarch
1/2 ts Ginger                            1/4 c  Water

Combine first four ingredients in saucepan and bring to a boil slowly.
While sauce is cooking, combine cornstarch and water and add to sauce. Cook
until sauce thickens.

Source:  Best Barbeque Recipes by Mildred Fischer



Pop's BBQ Sauce

Pop's BBQ Sauce                     1 ts Dried oregano leaves,
Xxxxx xxx xxxxx                          -crushed
2 tb Corn oil                            1 c  Catsup
2 c  Chopped onion                       1 c  Chili sauce
6-10 cloves garlic, minced        1/2 c  Unsulphured molasses
3 tb Worcestershire sauce                2 tb Cider vinegar
1 ts Cracked black pepper                     6-10 drops red-pepper sauce

In medium saucepan heat oil over medium heat.  Add onion and garlic, reduce
heat to low and cook about 10 minutes, stirring frequently. Add
Worcestershire sauce, pepper and oregano; simmer 10 additional minutes,
stirring frequently.  In bowl mix catsup, chili sauce, molasses and
vinegar; blend into onion mixture and simmer 30-40 minutes, stirring
frequently. Blend in red-pepper sauce. Apply to meats during last 5-10
minutes of grilling. Use immediately or cool and refrigerate up to four
weeks.



Pork BBQ Sauce

1 c  Onion, finely minced                2 tb Worcestershire sauce
3/4 c  Garlic, finely minced           2 1/2 tb Mustard
2 tb Tiger sauce

Blend together all ingredients.  The technique used was to stab large holes
in a pork roast, massage the sauce into the holes produced and marinate
overnight.



Prudhomme's BBQ Sauce

***SEASONING MIX ***              3/4 c  Dry roasted pecans --
1 1/2 ts Black pepper                             Chopped
1 ts Onion powder                        5 tb Orange juice
1/2 ts White pepper                      1/2    Orange
1 ts Salt                                2 ts Lemon juice
1 ts Garlic powder                     1/4    Lemon
1/2 ts Cayenne                             2 tb Garlic -- minced
1/2 lb Bacon -- minced                     1 ts Tabasco sauce
1 1/2 c  Onions -- chopped                   4 tb Butter
2 c  Pork, beef or chicken stock              Rind and pulp
1 1/2 c  Chili sauce                              Rind and pulp
1 c  Honey

Combine the seasoning mix ingredients in a small bowl and set aside. In a 2
Qt. saucepan, fry the bacon over high heat until crisp. Stir in the onions,
cover pan, and continue cooking until onions are dark brown but not burned,
about 8 to 10 min., stirring occasionally. Stir in the seasoning mix and
cook about 1 min. Add the stock, chili sauce, honey, pecans, orange juice,.
lemon juice, orange and lemon rinds and pulp, garlic and Tabasco, stirring
well. Reduce heat to low continue cooking about 10 min. stirring frequently.
Remove orange and lemon rinds. Continue cooking and stirring about 15 more
min.to let flavors marry. Add the butter and stir until melted. Remove from
heat. Let cool about 30 min. then pour into food processor and process
until pecans and bacon are finely chopped. This sauce may be used to BBQ
Chicken, pork or ribs. Makes 5 cups.



Pungent BBQ Sauce

1 c  Olive oil                           1 tb Basil
6    Cl Garlic; chopped                  1 tb Chili powder
1 c  Onion; minced                     1/4 c  Parsley; chopped
1 c  Green pepper; minced                1 c  Red wine
1 c  Tomatoes peeled and chopped          1 c  Beef stock
2    Celery; minced                      1 c  Tomato puree
2 tb Red win vinegar                 1 1/2 ts Salt
2 ts Pepper

Saute the garlic in the oil until browned and almost crisp. Add the onions
and cook until tender but not browned. Add green pepper, tomatoes, 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.



Quick BBQ Sauce

1/4 c  Onion -- finely chopped                  Chopped
2 tb Butter                              1 c  Ketchup
1/4 c  Brown sugar                       1/4 c  Lemon juice
1 tb Worcestershire sauce                1 ts Mustard
1    Clove garlic -- finely            1/2 ts Tabasco sauce -- to taste

In a small saucepan, cook onion and garlic in butter until tender. Add
remaining ingredients bring to boil. Reduce heat, simmer uncovered 15 to 20
min. Use as a basting sauce for chicken, pork or beef. Can be made in
microwave.



Ranch Barbeque Sauce

1 c  Catsup                              1 ts Salt
1/3 c  Worcestershire sauce                1 ds Tabasco sauce
1 ts Chili powder                        1 c  Water

Combine all ingredients.  Heat to boiling; simmer 30 minutes. If sauce gets
too thick, add small amount of water.  Use to baste ribs, etc.

Source:  Better Homes and Gardens Barbecue Book By Carey Starzinger
 on Oct 07, 1996



Rattlesnake Club Barbeque Sauce

1 1/2 c  Ketchup                             1 tb Molasses
1/2 c  Prepared chili sauce                1 tb Red wine vinegar
1/4 c  Prepared steak sauce                1 tb Jalapeno pepper; minced
3 tb Dry mustard                         1 tb Garlic juice
2 tb Prepared horseradish                1 tb Tabasco sauce

Recipe by: Steve 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.) I have also made a great brisket that I got
general directions for from my cousin in TX who competes in brisket
cook-offs.  I ate his once and it was fantastic, melted in your mouth. I
have tried to duplicate it and have come close. Here it is:

Mix together apple juice, Italian dressing, liquid smoke and inject into
brisket (or poke holes in it and marinate in stuff overnight)  When you
smoke it, wrap it in aluminum foil for at least the first half of smoking
time.  This is the secret to being tender.  Unwrap for the last hour or two
to brown.  Serve with barbecue sauce.



Really Simple Barbeque Sauce

1 ea Onion, finely chopped               3 tb Worcestershire sauce
2 tb Fat or cooking oil                1/2 c  Water
2 tb Vinegar                           1/2 ts Tabasco sauce
2 tb Brown sugar                              -salt to taste
4 tb Lemon juice                              -Liquid Smoke may be added
1 c  Catsup                                   If desired

Brown onion in the oil and add remaining ingredients.  Simmer for 30
minutes.  Transfer to a blender and thoroughly blend, making a smooth sauce,
ready for beef, chicken, pork, or little fuzzy lambs...



Red Hot Barbecue Sauce

1/4 c  Molasses                          1/2 c  Pineapple juice
1/4 c  Prepared mustard                  1/4 c  Worcestershire sauce
1/4 c  Packed brown sugar                1/2 ts Tabasco sauce
3/4 c  Vinegar

Put molasses, mustard, and brown sugar into a small bowl; stir to mix well.
Add remaining ingredients; mix well. Makes about 2 cups.

By Tom Kelly  on Apr 16, 1997



Red's Basting Sauce

2 tb Chili powder                        1    Beer
1/2 ts Cayenne pepper                      1 pt Vegetable oil
1 lb Butter                              4    Lemon ; quartered
2    Onions ; peeled/thick sliced      1/4 c  Worcestershire sauce
5    Cl Garlic ; peeled and crush        2    Bay leaves
1 bn Parsley sprigs ; chopped

Recipe by: Chile Pepper Magazine - Sep/Oct 1990 Melt the butter, add the
onions and garlic, and saute for 4 to 5 minutes to soften. Add the beer,
squeeze in the lemon juice, and add the lemon rinds t the pot. When the
foam subsides, add all of the remaining ingredients and bring to a boil.
Reduce the heat to a medium low and simmer for 20 minutes. Keep baste warm,
adding beer and oil as needed.

By the way, you'll notice that there are no tomatoes, ketchup, or sugar in
this recipe. All of these things caramelize and burn quickly, giving the
meat a nasty taste.
