• Andy

Barbecue Sauces

Updated: Apr 27, 2020

Just like the compound butters Barbecue sauce is endless. I tend just to whip on up on the stop based on what I have on hand at the time. They all have a similar start: honey, corn syrup or Molasses, Vinegar, brown or raw sugar, and lots of spice blends. Here are a few of my tried and true once I make quite often. You will need either Vitamix or a large Cuisinart: I like the Vitamix since it with puree the fruits better.

Apricot BBQ Sauce

Okay, this one you will need meat drippings, I usually make this with my pulled pork, but if you do not have, just reduce down any meat stock you have on hand.

Place all of the following in a large sauce pan

2 cup pitted, dried Apricots

1 cup honey

1/2 cup reduced stock or meat drippings

1/4 cup Veggie paste - from the tube

1/4 raw sugar

1/4 cup white balsamic vinegar

3 tablespoons Worcestershire sauce

2 tablespoons of the following ground cumin, paprika, ground ginger

1 teaspoon smoked salt

1/2 teaspoon red pepper flakes or dried Chili of choice

1/2 teaspoon dried oregano

Bring to a boil, reduce and simmer until desired thickness.

Cool a bit, puree and return to sauce pan, bring to a boil again, then turn off and let to cool.

Now this will work with Peaches as well.

Blueberry BBQ Sauce

Same as above just switch out the apricots of blueberries and change the vinegar to a dark balsamic and switch out the oregano for dried thyme.

Plum BBQ Sauce

Same as Blueberry only switch out the honey with Molasses and change all the dried spice and herbs (except dried Chili) to Chinese 5 spice

Orange BBQ Sauce

Place all of the following in a large sauce pan

4 cups orange juice

1 cup honey

1/2 sliced ginger

1/3 raw sugar

1/3 cup rice wine vinegar

3 tablespoon orange rind zest,

2 tablespoons Dijon Mustard

2 tablespoons of the following ground turmeric, ground cinnamon, ground ginger

1 teaspoon smoked salt

1/2 to a full teaspoon of wasabi powder

1/4 teaspoon mace

Bring to a boil, reduce to a simmer until desired thickness. About 5 minutes before it is done remove sliced ginger.

Herb BBQ Sauce

Place in the Cuisinart a cup of Almonds (or any nut of choice), pulse to a powder.

Then place 2 cups of the following chopped herbs




Garlic Scapes

Celery Leaves

green onion tops

Now Pulse until finely chopped, you will need to add 3 to 4 tablespoons of olive oil to the CuisinArt to help with the process. Place in a large bowl and set aside.

In a large sauce pan add the following,

1 cup Honey

1 cup dry white wine

1/2 cup Agave syrup

1/3 cup fresh lemon juice

1/4 white wine vinegar

3 shallots, minced

4 cloves or garlic, minced

3 tablespoon lemon zest

1 teaspoon of vanilla salt

1 teaspoon of ground seeds of paradise

Bring to a boil, reduce and simmer until desired thickness, remove and let cool for about 10 minutes

Whisk the contents of the sauce pan to the herb pesto until combined well.

I use this on chicken, oily fish like salmon or sword fish, it is also great on pork. Now it may not be salty enough for most, so adjust the seasoning to taste.

Peach BBQ Sauce

In a large saucepan add

5 to 6 large peaches, pitted, skins on

1/2 cup maple syrup

1/2 cup dry white wine

1/4 cup white balsamic vinegar

1/4 cup agave syrup

2 shallots, minced

4 cloves of garlic minced

3 tablespoons Dijon Mustard

3 tablespoons horseradish, ground

3 tablespoons sesame seeds

1 teaspoon Wasabi powder

salt & pepper to taste.

Bring to a boil, reduce and simmer to desired thickness

Remove and puree, and place in a bowl and add a hand-full of chopped fresh dill.

I use this on Salmon, Mackerel, Red Snapper

Barbecue Sauce - the red stuff

Place all of the following in a large sauce pan

2 cup Molasses

1 cup dark honey

1 cup red dry wine

5 6oz cans tomato paste

1 cup minced onions

1 cup minced red Italian peppers

1 cup reduced stock or meat drippings

1/2 cup white balsamic vinegar

8 garlic cloves, minced

1/3 cup raw sugar

1/4 cup anchovy paste - from the tube

6 tablespoons Worcestershire sauce

3 tablespoons of the following ground cumin, paprika, smoked paprika, ground ginger, ground turmeric, ground cinnamon

2 teaspoons chipotle chili

2 teaspoon smoked salt

2 teaspoon ground black pepper

1/2 teaspoon of the following ground cardamom, ground coriander, sumac, ground nigella kalonji

1/4 teaspoon mace

Hand-fulls of fresh herbs, minced, oregano, and Italian Parsley

Bring to boil, reduce, and simmer until desired thickness. I usually use it as is, but you could puree it if you wish. I test this sauce through the process and adjust sweet to sour and seasonings.

These are just a few for my BBQ Sauces, play, and create your own.

Photo from Barbecuesaucereview.com

#peaches #apricots #blueberries #onoins #peppers #spices #mace #paprika #celery #honey #molasses #vinegar #barbecuesauces #herbs #Plum #Orange #Ginger #VariationsonCooking

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