Anyone got a recipe for a nice barbecue sauce?
Super – Level 5 asked:
On meat, vegetable, etc.
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October 27th, 2008 at 3:49 pm
Yeah, Kraft!
October 30th, 2008 at 11:09 am
It depends on the flavor you want. I like to mix ketchup, tomato paste, molasses, worchesire sauce, garlic, onions, lemon juice, cayenne pepper, salt, pepper, and sugar. It usually comes out sweet and spicy on the food when it’s being grilled. Enjoy
October 31st, 2008 at 7:02 am
Barbeque Sauce
4c vinegar
2c brown sugar
2c soy sauce
3c catsup
½ tsp salt
1 ½ tsp garlic powder
Boil in sauce pan, stirring to prevent sticking. Let boil about 3 min. (Until it starts to thicken a little.) Mix 1/2c water and ½ c cornstarch and thicken.
November 2nd, 2008 at 10:39 am
You should go out and buy ” Chef Ann’s Tequila Lime BBQ sauce “. I think it’s made locally in BC Canada, so I’m not sure if it’s available else where in Canada or the States, but it is so good and worth trying. Jack Daniel’s is also good in a BBQ sauce.
Or you can try whiskey, soy sauce, maple syrup, brown sugar and green onions. It’s a wonderful glaze!
November 5th, 2008 at 3:15 pm
the easiest one you’ll find. find Pato Sauce. in the Hispanic section of your grocery store. (little yellow can with a duck) and add brown sugar to taste.
November 8th, 2008 at 1:09 pm
Quick Barbeque Sauce
2 tablespoons vegetable oil, like soy, corn or peanut
1/2 medium Spanish onion, chopped
6 cloves garlic, minced
Pinch of crushed red pepper
1 tablespoon tomato paste
1 (28-ounce) can whole, peeled tomatoes (with puree), pureed in a blender
1 cup plus 2 tablespoons red wine vinegar
1 cup firmly packed light brown sugar
1 1/2 teaspoon kosher salt
Freshly ground black pepper
Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.
Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper to taste. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.