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(1) Blanton's Bar-B-Que Sauce
Add together:
1 quart of ketchup
1 pint of worcestershire sauce
1 teaspoons of spanish paprika 2 teaspoons of spanish
paprika if you like your sauce hot
1/3 cup vinegar
1 half of a onion cut up
8 bay leafs
Bring the mixture to a boil. Then add 1/4 cup of sugar and 1/4 cup of brown
sugar. Then boil this mixture for 5 to 7minutes. Stir the mixture every 20
seconds it's important not to let the sauce burn on the bottom of your pan.
After you have completed your 5 to 7 minutes take your pan off your stove
cover it and let it cool for three hours. Then take a strainer to separate
the solids from the sauce and pour it into a container. You will need a
funnel for pouring. That's It. All you need know is my mesquite wood and
it's on it's way.
(2) BBQ
Honey Mustard Dijon Chicken Baste Sauce
3/4 cup Dijon mustard
1/4 cup vegetable oil
1/4 cup honey
2 Tbsp dry mustard
Heat everything to just boiling, stirring constantly. Cool and store in jars
in the refrigerator.
(3) BBQ Chicken Baste Sauce
1 cup ketchup
1/2 cup cider vinegar
1/2 cup water
3 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
In a saucepan, combine ingredients bring to a boil. Reduce heat simmer 10
minutes. Makes about 2 cups.
(4) Herb Grilled Chicken
1 can Campbell's Condensed Chicken Broth
3 tablespoons lemon juice
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme leaves, crushed
1/8 teaspoon pepper
2 lb. chicken parts
MIX broth, lemon juice, basil, thyme and pepper. GRILL chicken turning ever
20 min and brush with broth mixture until done. Discard remaining broth
mixture.
(5) Creamy
HorseRadish Prime Rib Dip
1 (8 oz.) package cream cheese, softened
1 (8 oz.) container sour cream
1(2.25 oz.) jar or package DRIED beef, chopped
1/2 cup chopped green onion
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 Tablespoon prepared creamy horseradish
1 teaspoon lemon juice
In large bowl, beat cream cheese until fluffy; beat in sour cream. Stir in
remaining ingredients; blend well. Cover, refrigerate at least 1-2 hours to
blend flavors. Makes 2 1/2 cups
(6) Grilled Pork Chop Sauce
1/4 cup honey
1/4 cup sweet orange marmalade
1/2 teaspoon dry mustard
Mix all ingredients together. Heat the mixture and serve over your grilled
pork chops or other meats.
(7) Pork Roast Basting Sauce
1 (16 oz.) can whole berry cranberry sauce
1/4 cup lemon juice
3 tablespoons brown sugar
1 teaspoon cornstarch
Salt and pepper to taste
(8) Rotisserie
Style Chicken Sauce Baste
1/4 cup Oil
1 tablespoon Honey
1 tablespoon Lime juice
1/4 teaspoon Paprika
Salt and Pepper to taste or use your favorite Season salt
Mix all ingredients well in saucepan and warm just
to melt honey.
(9) Turkey Syringe
Inject Marinade
You will need a Syringe to inject the marinade
1 cup warm water
1 to 2 tablespoons salt
1/2 cup lemon juice
1 to 2 tablespoons garlic liquid
1 tablespoon Tabasco Sauce
Enough Marinade for a 15 pound turkey.
Inject the turkey with this marinate every 2 hours in multiple locations
with a 1/4 in. push on the syringe until it is done. A 15 pound turkey takes
about 10 hours smoking time at 250 degrees using Indirect Heat.
(10) Tartare Sauce
1 cup mayonnaise
1 hard-boiled egg, finely chopped
2 tablespoons of finely chopped sweet pickle
or sweet pickle relish
1 tablespoon of finely chopped parsley
1 tablespoon of finely chopped shallots or onion
1 tablespoon of chopped green olives
1 tablespoon lemon juice
1 teaspoon Dijon-style mustard
Salt and freshly ground pepper to taste
Combine all ingredients in a small bowl and mix well. Then refrigerate until
ready to use.
(11) Texas Dry Rub
Good on Chickens, Ribs or Briskets
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 tablespoon sugar
2 teaspoons cayenne pepper
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon ground oregano
4 tablespoons sweet paprika
1 teaspoon dry mustard
1 tablespoon celery salt
1 teaspoon Kosher salt
Combine all ingredients. Rub mixture into the meat with your fingers and
wrap it up tightly with plastic wrap and refrigerate for 8 hours or
overnight. Store leftover Rub mixture in a airtight plastic bag in the
freezer . Smoke with Mesquite Wood
(12) Parsley
Orange Baste for Lamb or Pork
1/2 cup balsamic vinegar
1/4 cup minced parsley
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon grated orange peel
Mix all of the above in a small bowl and brush mixture over lamb or pork
while it cooks on the grill with Pecan Wood or Mesquite Makes about 1 cup
enough for 4 to 6 servings of meat.
(13) Hot Sauce Baste
for Hamburgers or Ribs
1/2 cup catsup
1/4 cup water
1/4 cup onions finely chopped
3 tablespoon red wine vinegar
2 tablespoons vegetable oil
2 teaspoons brown sugar
2 teaspoons worcestershire sauce
2 teaspoons Mustard seed whole
1 teaspoon paprika
1/2 teaspoon oregano dried crushed
1/2 teaspoon chili powder
1/4 teaspoon Salt
1/8 teaspoon cloves ground
1 ea bay leaf
1 clov Garlic minced
In saucepan combine all ingredients above. Bring mixture to a boil then
reduce heat and simmer uncovered for 10 minutes. Stirring once or twice.
Discard the bay leaf. Use to baste hamburgers or ribs during the last 15
minutes of grilling.
(14) Horse Radish Sauce
2 cups of sour cream
4 tablespoons prepared grated horse-radish
2 teaspoons sugar
1/2 teaspoon salt
Mix all of the above together in a sauce bowl.
Add more horse-radish if you like it stonger
Add more sour cream and sugar if you like it milder.
(15) Honey Cinnamon Baste
1/2 cup butter
1 cup white wine
1 cup honey
3/4 teaspoon cinnamon
In a saucepan melt butter. Then add wine, honey and cinnamon. Heat on low
temperature until mixture is smooth and thin. Great on
Briskets, Hams and Turkey
(16) Pork Chop Baste
3/4 cup ketchup
3/4 cup water
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/8 teaspoon pepper
In a saucepan, combine all of the ingredients. Then bring to a boil. Reduce
heat then simmer for 5 minutes, stirring occasionally. Place chops on grill
using Direct Heat Mesquite or Pecan wood and baste on both sides until done.
Serve chops with remaining sauce. Makes 6 servings with 6 pork loin
chops 3/4 inch thick
(17) Horseradish Sauce
1/2 cup whipping cream
2 tablespoons prepared horseradish, or to taste
Salt and freshly ground pepper to taste
Whip the cream until it has thickened and about doubled in volume.
Fold in the prepared horseradish, salt, and pepper. Serve chilled.
Makes about 1 cup
(18) Dill Sauce
1 cup mayonnaise
1/4 cup chopped fresh dill
2 tablespoons chopped capers
Salt and freshly ground pepper to taste
Combine all ingredients and mix thoroughly. Serve chilled. Makes
about 1 cup
(19) Lemon Mustard Sauce
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons lemon juice
2 tablespoons Dijon-style mustard
Salt and freshly ground pepper to taste
Combine all ingredients and mix thoroughly. Serve chilled. Makes
about 1 cup
(20) BBQ Chicken Vinegar Baste
1 1/4 cup Cider vinegar
4 teaspoons Chili powder
2 1/2 teaspoons Sugar
1 teaspoon Cayenne pepper
1 teaspoon Dry mustard
1 teaspoon Paprika
1 teaspoon Black pepper
1/2 teaspoon Cumin, ground
Whisk all ingredients in small bowl and blend. Arrange chicken in shallow
glass dish. Spoon 1/4 cup baste over chicken and turn to coat evenly. Let
stand at least 20 min. turning chicken occasionally. Grill chicken with
mesquite wood Indirect Heat until cooked through, basting occasionally with
vinegar baste. Serve with remaining baste.
(21) Spaghetti Sauce
1 tablespoon olive oil
1 tablespoon garlic powder (or more if you like)
1 14 1/2 oz can tomato sauce
1 14 1/2 oz can tomato puree
1 7 oz small can tomato paste
1 tablespoon sugar
SPICES: Salt, pepper, oregano and basil to taste
1 small onion chopped
3 Italian sausage links cubed
Over medium heat in a heavy saucepan, brown the garlic powder in the olive
oil this is the secret to great-tasting sauce. This happens rather quickly,
so don't let the garlic burn. Add the sauce, puree and paste, then using the
paste can, add 1 can of water. Add the sugar and the spices to your taste,
then add the onion and sausages.
Cover, turn the heat to low & let simmer at least 4 - 5 hours, stirring
occasionally.
(22) Hollandaise
Sauce
1 stick real butter
2 egg yolks
juice of 1/2 lemon
1/8 teaspoon white pepper to taste
1/8 teaspoon salt
In saute pan, cut up butter and mix in egg yolks and lemon juice over low
heat until melted. Continue cooking and whisking continuously over low heat
until thickened. Add white pepper and salt to taste. Add more lemon juice
if needed. Serve immediately. If sauce curdles, add one ice cube and
reheat, whisking until smooth.
(23) BBQ Chicken or Fish Salsa
Dip
1 cup fresh peaches
1/2 cup red onion, diced
1/4 cup fresh lemon juice
1 tablespoon cider vinegar
1 tablespoon honey
1 tablespoon zest from citrus fruit
1 tablespoon chile powder
2 tablespoon finely diced fresh jalapeno pepper
1/2 cup diced fresh tomato
1 tablespoon fresh cilantro, chiffonade
Mix all ingredients. Let stand at least 30 minutes to macerate. Serve with
grilled chicken or fish.
(24) Mustard BarBque Sauce
1 cup yellow mustard
1/2 cup white balsamic vinegar
1/3 cup brown sugar, packed
2 tablespoons butter
1 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon molasses, mild
1 teaspoon cayenne pepper
Mix all ingredients together and cook over medium heat for 30 minutes.
(25) Chuck Wagon Barbque Sauce
1 cup dry red wine
1/4 cup balsamic or red wine vinegar
1/4 cup olive oil
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 onion, coarsely chopped
1 tablespoon sugar
1 tablespoon grated orange zest
1 teaspoon ground ginger
3 to 4 cloves garlic, coarsely chopped
Combine all ingredients in an electric blender or food processor and process
until fairly smooth but still slightly chunky. Transfer to a saucepan and
bring to a boil over moderate heat. Reduce the heat and
simmer uncovered for 10 minutes.
(26) Barbque Rib Sauce
1 can tomato sauce
1 onion chopped
1 can 6 oz tomato paste
5 scallions, finely chopped
1 and 1/2 tablespoons minced fresh ginger
3 cloves garlic, minced
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
Combine tomato sauce, onion, tomato paste, scallions, ginger, garlic, salt
and cayenne. Over medium heat bring
mixture to a simmer cook 20 minutes. Cook Ribs with Indirect Heat using
Mesquite or Pecan wood and baste with Rib Sauce.
(27) Turkey
Baste
1 cup butter, softened
2 tablespoon lemon juice
2 teaspoon poultry seasoning
2 teaspoon sweet basil
2 teaspoon thyme
1 teaspoon sage
Mix all ingredients together and warm in a pan. Baste on turkey every 30
minutes after the first hour of cooking. Using Mesquite or Pecan Wood
(28) Tomato and Basil
Sauce for Fish
3 tablespoons butter
1 tablespoon olive oil
1 teaspoon minced garlic
3 large ripe tomatoes, cored, cut in half, seeded and chopped
1 medium red onion, chopped
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1/4 cup fresh basil leaves, cut into very fine strips or 1/2 to 1 tsp. dried
Heat butter and oil in heavy saucepan over medium heat. Add garlic,
tomatoes, onion, lemon juice, salt, pepper and sugar. Cook over medium high
heat, stirring occasionally, until tomatoes give up most of their water and
mixture thickens slightly, about 10 to 15 minutes. Remove from heat, stir in
basil. Makes about two cups of sauce.
(29) Boot's BBQ Sauce
3 cups Onions, chopped
1/4 cup Honey
1 tablespoon Garlic, chopped
2 tablespoons Lemon juice
1 cup Sweet pepper, chopped
1 tablespoon Salt
1/2 cup Parsley, dried
3 tablespoons Lea & Perrins
1 cup Dry white wine
1/2 teaspoon Mint, dried
3 tablespoons Vinegar
1 tablespoon Liquid smoke
2 cups Ketchup
1/2 tablespoon Louisiana hot sauce
Place all ingredients in a pot that is big enough to hold them. Bring to a
boil. Cook, covered, on low heat for 2 hours. Stir the mixture it's
important not to let the sauce burn on the bottom of your pan.
(30) Blackberry BBQ Sauce
1/2 cup blackberry preserves
1 1/2 cups ketchup
1/8 cup packed brown sugar
1/8 teaspoon cayenne pepper
1/4 teaspoon mustard powder
2 tablespoons red wine vinegar
In a medium mixing bowl, mix together blackberry jam, ketchup, brown sugar,
cayenne, mustard powder, and red wine vinegar. Brush on ribs or chicken for
one tasty barbeque. Cooked with Mesquite Wood.
(31) Maple Syrup BBQ
Sauce
1 cup maple syrup
1 cup ketchup
1 cup finely chopped onion
1/4 cup firmly packed brown sugar
1/4 cup apple cider vinegar
1/4 cup lemon juice
1/4 cup water
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 teaspoons minced garlic
2 teaspoons grated lemon peel
1 teaspoon salt
1/4 teaspoon hot sauce or more to taste
Combine all ingredients in a saucepan. Bring to a boil and reduce heat and
simmer 20 minutes. Let Cool then
pour mixture into an electric blender container and process until smooth.
Refrigerate sauce up to one month. Great on Chicken and Turkey Cooked with
Mesquite Wood..
(32) Oriental BBQ Sauce
Good for 4-6 pounds of ribs
1/4 cup of soy sauce
2/3 cup of wine vinegar
1/2 cup pineapple juice
1/2 teaspoon ground ginger
Combine all the ingredients and brush ribs generously and frequently while
grilling with Mesquite or Pecan Wood.
(33) Onion Sauce
This sauce will dress up any grilled or broiled steaks or chops, and
is great on noodles, vegetables, and rice.
4 Tablespoons butter
6 cups thinly sliced onions
1/2 cup dry white wine or vermouth
3 Tablespoons all-purpose flour
2 and 1/2 cups chicken stock
Salt and freshly ground pepper to taste
Heat the butter in a large deep skillet over medium to low heat and saute
the onions, stirring occasionally, until deep brown, about 30 to 40 minutes.
Stir in the wine and allow to boil for 2 to 3 minutes. Stir in the flour and
cook for 5 minutes. Stir in the chicken stock 1/2 cup at a time. Season with
salt and pepper and continue cooking, stirring frequently, until the sauce
has thickened.
(34) Citrus and Garlic
Sauce
Serve this quick and easy sauce over grilled chicken breasts, steamed fish
fillets, or practically any vegetable. If you don't have one of the fruits
on hand, simply substitute an equal amount of one of the others.
1 lemon
1 orange, peeled and cut into sections
1 grapefruit, peeled and cut into sections
2 to 4 cloves garlic, finely chopped
1/2 cup dry white wine
1 Tablespoon extra-virgin olive oil
1/2 teaspoon dried thyme leaves, or 1 teaspoon of fresh
Salt and freshly ground pepper to taste
Peel the lemon (yellow part only) and chop finely. Peel the remaining white
pith from the lemon and cut into sections. Combine the lemon sections with
the orange and grapefruit sections and set aside. Combine the remaining
ingredients in a small saucepan and bring to a boil over moderate heat.
Reduce the heat to low and simmer uncovered for about 10 minutes, until
reduced by half. Stir in the lemon zest and the citrus sections and stir
just until heated through, about 30 seconds.
(35) BBQ Glazing Sauce
3 cloves garlic, chopped
1/4 cup olive oil
1 teaspoon salt
1 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1 Tablespoon fresh basil leaves, chopped
1-1/2 cups pureed tomatoes
1/4 cup honey
1/2 cup red wine
juice of 2 Limes
1/4 cup fresh parsley, chopped
Instructions:
In a pot saute the garlic in the olive oil. Add the salt, cayenne pepper,
basil, pureed tomatoes and honey.
Simmer for 15 minutes. Add the lime juice and red wine and blend well and
simmer for 10 minutes.
Add the chopped parsley.
Use on Beef, Chicken, Ribs and Lamb during and after Grilling.
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