BBQ SAUCES

BOURBON MOPPING SAUCE FOR PORK

3/4 cup Southern Bourbon or Whiskey

3/4 cup apple juice

1/2 cup ketchup

1/2 cup cider vinegar

1/2 cup dark brown sugar

1 tablespoon lemon juice

2 teaspoons Worcestershire sauce 1 teaspoon garlic powder

2 tablespoons stone ground mustard

1/2 teaspoon salt

1/2 teaspoon pepper

BOURBON BBQ SAUCE

1/2 tsp granulated onion

1/4 tsp  granulated garlic

3/4 cup bourbon

2 cups  catsup

1/3 cup cider vinegar

1/4 cup Worcestershire sauce

1/2 cup brown sugar; packed

1/4 cup molasses

1 Tbsp  your favorite BBQ spice rub mixture

1/2 tsp black pepper

1/2 Tbsp kosher salt

1 tsp     Frank’s Red Hot sauce (or other hot sauce of your choice)

Combine all ingredients in a 3-quart saucepan. Bring to a boil, then turn down to a low simmer. Simmer 20 minutes, stirring frequently

BOURBON BBQ SAUCE #2

This basic recipe will make about 1-1/2 cups. It's sweet and lightly spicy.

3/4 cup peach preserves

1/2 cup Jack Daniels (or any sour mash bourbon)

1/3 cup raspberry or other fruit vinegar

1 tablespoon lemon juice

3/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1-2 teaspoons Crystal hot sauce( or any brand hot sauce)

1/2 teaspoon onion powder

In a small saucepan,combine all ingredients except hot sauce. Simmer over medium-low heat, stirring often, until slightly thickened,about 10 minutes. Stir in hot sauce to taste.Can be made up to a month ahead and refrigerated. Reheat before using.

OUR VERY FAVORITE HOMEMADE BARBECUE SAUCE

Super easy, nice and tangy, and with just the slightest touch of heat, this has been our go-to homemade barbecue sauce for years. Got 20 minutes? Make some!

yield: ABOUT 2 1/2 CUPS prep time: 5 MINUTES cook time: 15 MINUTES total time: 20 MINUTES

INGREDIENTS:

2 cups ketchup

3 tablespoons brown sugar

2 tablespoons soy sauce

2 tablespoons vegetarian Worcestershire sauce

2 tablespoons cider vinegar

1/8 teaspoon red pepper flakes (or more to taste)

2-3 cloves of garlic, minced (about 2 teaspoons)

DIRECTIONS:

Add all ingredients to a medium-sized saucepan. Bring to a simmer over medium-low heat, and continue simmering for 15 minutes.

Remove from heat and allow to cool. Place in an airtight container. Keeps refrigerated for up to one week.

Adapted from About.c

  

ADAM PERRY LANG'S GEORGE DICKEL NO. 12 BARBECUE SAUCE

Ingredients:

1 cup of Honey

1 cup of White Vinegar

1 cup of George Dickel Tennessee Whisky No. 12

3 cups of Your favorite Barbecue Sauce

Directions:

In a low pan, add honey, white vinegar and George Dickel Tennessee Whisky No. 12 over medium heat. Cook mixture until you hear a frying sound and alcohol is cooked off. Add barbecue sauce and stir to combine. Place back on fire and let simmer for at least 10 minutes.

CAROLINA STYLE MUSTARD/VINEGAR SAUCE

1 12 cups yellow mustard (prepared)

12 cup brown sugar (packed)

34 cup cider vinegar

34 cup beer

1 tbsp chili powder

1 tsp black pepper (freshly ground)

1 tsp ground white pepper (freshly)

12 tsp cayenne pepper

1 12 tsps worcestershire sauce

2 tbsps butter (room temperature)

1 12 tsps flavoring (liquid smoke)

1 tsp hot sauce (taste)

NORTH CAROLINA VINEGAR SAUCE

2 cups cider vinegar

3 tablespoons ketchup

2 tablespoons brown sugar

4 teaspoons coarse salt

1 tablespoon tabasco or other hot sauce

1 -2 teaspoons hot red pepper flakes, more to taste

1-2 teaspoons black pepper

Combine all ingredients in a nonreactive mixing bowl and whisk until salt and brown sugar dissolve. taste for seasoning adding hot pepper flakes as necessary

BEST ODDS PULLED PORK SAUCE

1 1/2 cups apple cider vinegar

1/2 cup hot water

2 tablespoons brown sugar

1 tablespoon paprika

1 teaspoon black pepper

1 teaspoon salt

1 teaspoon cayenne

Combine water and brown sugar and stir until dissolved. Combine with remaining ingredients. Add slowly to pulled pork while mixing. The pulled pork should be lightly and evenly coated, neither dry nor soupy.

PULL PORK FINISHING SAUCE I USE IS AS FOLLOWS:

1 Cup Cider Vinegar

2 Tablespoons Brown Sugar

1 Teaspoon Tony Chachere's Cajun Seasoning

1 Teaspoon Course Black Pepper

1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

HARRISON LEE'S BAR-B-QUE SAUCE

1 1/2 cup sugar

1/2 cup vegetable oil

1 quart white vinegar

2 tablespoons black pepper

2 tablespoons cayenne pepper

2 tablespoons salt

2 tablespoons dry mustard

2 tablespoons chili powder

2 tablespoons ketchup

Bring vinegar to a rolling boil, add dry ingredients (mixed together) and boil for 14 minutes. Use as a finishing sauce or SLOWLY parboil pork ribs, hot links or chicken prior to grilling or smoker. For the true adventurous dip a slice of bread into the sauce as it is cooking.

MATT'S CAROLINA SAUCE BY MATTHEW ARMISTEAD

1 cup yellow mustard (I used French's Prepared Mustard)

1/2 cup sugar

3/4 cup light brown sugar

3/4 cup cider vinegar

2 tablespoons chili powder

1 teaspoon black pepper

1 teaspoon white pepper

1 tbsp. Worcestershire Sauce

1/4 teaspoon cayenne

1/2 teaspoon soy sauce

3 tablespoons salted butter (not margarine)

1 tablespoon liquid smoke (hickory flavoring)

1/4 - 3/4 cup of water

Combine ingredients 1 through 9 in a medium size sauce pan. Simmer 30 minutes on medium-low heat. Add 10, 11 and 12 and simmer for 5 minutes, add water as necessary to make the sauce moderately thin, but avoid making it too thin. When squirted on pulled pork it should slide in to cracks and not pile up on top.

Modifications

If you've never had Carolina style sauce before, do not expect it to taste like what most people away from the Southeast know as "Barbecue Sauce". There's no tomato in this sauce, it will not taste like K.C Masterpiece. So prepare yourself for a sauce that will transform your pork into a juicy, tangy, wonderful meal! You owe it to yourself to try this!

This sauce has a tangy, mustardy flavor with a bit of acidity that comes through from the cider vinegar; sugar helps to moderate the acidity. It is absolutely my favorite sauce for pulled pork!.

MIKE MILLS VINEGAR BASED SAUCE - FROM PEACE LOVE AND BBQ

1 cup light corn syrup(Karo)

1 cup white vinegar

1/2 cup water

3 tablespoons ketchup

2 taplespoons sugar

1 tablesppon unsulfured molasses

1 1/2 teaspoons pectin(Sure-Jell)

2 teaspoons yellow mustard

1 teaspoon kosher salt

1 1/2 teaspoons black pepper

1 1/2 teaspoons red pepper flakes

1/2 teaspoon paprika

Blend together in saucepan over medium heat. Slowly bring to a boil. Cool and transfer to container. Keep in fridge.

NORTH CAROLINA BBQ CHICKEN SAUCE

1 cup apple cider vinegar

1/2 cup ketchup

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon butter

2 teaspoons salt

1/2 tablespoon hot pepper sauce

Mix all ingredients together in a sauce pan and let simmer for 10 minutes. Once chicken is cooked, shred and add sauce to coat.

PIEDMONT BARBECUE SAUCE

1 1/2 cup cider vinegar

1/2 cup ketchup

1/2 cup water

1 tablespoon sugar

1 teaspoon salt

1/4 teaspoon red pepper flakes

Freshly ground pepper to taste

Mix all ingredients thoroughly. Place in an airtight container and refrigerate for several days, allowing the flavors to blend. Shack before using.

SOUTHERN VINEGAR SAUCE

1/2 pound margarine

1/2 cup vinegar

juice of 1 lemon

1 1/2 tablespoons Worcestershire sauce

1 tablespoon honey

2 teaspoons salt

1 teaspoon black pepper

Melt margarine in a sauce pan. Add lemon juice, Worcestershire sauce, honey, salt and pepper. Bring to a boil. Remove from heat. Stir in vinegar and allow to cool.

TAR-HEEL BBQ SAUCE

1 quart cider vinegar

1/4 pound melted butter

1/3 cup onion minced

1/3 cup tomato paste

2 tablespoon Worcestershire sauce

2 tablespoon soy sauce

2 cloves garlic, minced

1 teaspoon black pepper fresh ground

Mix the ingredients together in a sauce pan over a low heat. Stir and cook for 15 minutes. Remove from heat. Use as a basting sauce for grilled or smoked meats and as a dipping sauce when serving the meats.

WICKER'S BBQ SAUCE

1 1/4 cups cider vinegar

1 teaspoon black pepper

2 1/2 teaspoons salt

1 1/2 teaspoons sugar

4 teaspoons chili powder

1 teaspoon dry mustard

1 teaspoon paprika

1/2 teaspoon ground cumin

Combine all ingredients and cook for 5-10 minutes to dissolve spices. Use as a marinade and basting with your favorite BBQ recipe.

WHITT'S VINEGAR BASED BBQ SAUCE

2 cups cider vinegar

1 cup water

1 cup ketchup

1 cup sugar

1/2 cup cooking oil

1 teaspoon ground cayenne pepper

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon ground black pepper

Bring all ingredients to a boil stirring constantly, reduce heat and simmer 10 minutes stirring occasionally.

Dissolve 3 tablespoons of cornstarch in 1/4 cup of cold water and mix into a paste.

Slowly stir cornstarch paste into sauce and simmer to thicken to desired consistency.

Makes about 1 1/2 quarts.

TN RED SAUCE

1qt cider vinegar

12+ oz SBR sauce

1/3 c pkd brown sugar

1 Tbsp crushed red

1 tsp salt

1 tsp course bk pepp

1 tsp celery seed

2 Tbsp Worcestershir

Juice of 1 lemon

1 Tbsp Chipotle powder

1 tsp dry mustard

1 Tbsp onion powder

Boil then simmer 10-15

MR. GEORGE DAVIS’ MOP SAUCE

1 pint tomato Juice

16 oz catsup

8 oz mustard

1 Large chopped onion

4-5 crushed bay leaves

2/3 cup cooking oil

½ Pint cider vinegar

¼ cup honey

1 teaspoon garlic salt

Juice of 2 lemons

1lb dark brown sugar

Crushed red pepper to taste

Mix all and bring to a Simmer, then cover and remove from heat. Let steep for at least one hour. Even better overnight.

ROXIES MUSTARD VINEGAR SAUCE

1 cup apple cider vinegar

1/2 cup Yellow mustard

1/4 cup onion finely minced

2 cloves garlic pureed

1/2 teaspoon black pepper

1 tablespoon Worcestershire sauce

1/2 cup brown sugar

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon Tabasco sauce

Combine ingredients and simmer for 15 minutes, stirring occasionally.

For a smoother sauce, blend on high for a few minutes

COOKS COUNTRY CAROLINA GERMAN MUSTARD SAUCE

sweet and simple

1/2 cup mustard

1/2 cup brown sugar

1/4 cup white vinegar

2 tbsp worchester

1 tbsp hot sauce

1 tsp salt and pepper

KEITH'S FAMOUS PULLED PORK FINISHING AND DIPPING SAUCE

1 cup apple cider vinegar

1 cup catsup ( I use all natural- no corn syrup)

TB red pepper flakes

TS worstershire sauce

1/4 cup brown sugar

TS salt

TS cayenne pepper

Simmer after you make it and again before serving.

1/2 for the pull

SHACK ATTACK BBQ SAUCE RECIPE

Here is a delicious version of an old VA BBQ sauce inspired by a VA BBQ man named Shack. I drink this stuff straight, that's how good it is. It has no sugar in it, so sweet sauce fans may want to stay away.
1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of your favorite hot sauce
1 Tablespoon (TBS) Paprika
1 TBS Black Pepper
1 TBS Kitchen Salt
2 TBS Yellow Mustard (French)
Mix well, let sit for at least 24 to 48 hours before serving for best results. I blend it in my Ninja, that's why it's about 16 ounces total.

NORTH CAROLINA BBQ CHICKEN SAUCE

1 cup apple cider vinegar

1/2 cup ketchup

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon butter

2 teaspoons salt

1/2 tablespoon hot pepper sauce

Mix all ingredients together in a sauce pan and let simmer for 10 minutes. Once chicken is cooked, shred and add sauce to coat.

 PIEDMONT BARBECUE SAUCE

1 1/2 cup cider vinegar

1/2 cup ketchup

1/2 cup water

1 tablespoon sugar

1 teaspoon salt

1/4 teaspoon red pepper flakes

Freshly ground pepper to taste

Mix all ingredients thoroughly. Place in an airtight container and refrigerate for several days, allowing the flavors to blend. Shack before using.

SOUTHERN VINEGAR SAUCE

1/2 pound margarine

1/2 cup vinegar

juice of 1 lemon

1 1/2 tablespoons Worcestershire sauce

1 tablespoon honey

2 teaspoons salt

1 teaspoon black pepper

Melt margarine in a sauce pan. Add lemon juice, Worcestershire sauce, honey, salt and pepper. Bring to a boil. Remove from heat. Stir in vinegar and allow to cool.

 TAR-HEEL BBQ SAUCE

1 quart cider vinegar

1/4 pound melted butter

1/3 cup onion minced

1/3 cup tomato paste

2 tablespoon Worcestershire sauce

2 tablespoon soy sauce

2 cloves garlic, minced

1 teaspoon black pepper fresh ground

Mix the ingredients together in a sauce pan over a low heat. Stir and cook for 15 minutes. Remove from heat. Use as a basting sauce for grilled or smoked meats and as a dipping sauce when serving the meats.

MR. GEORGE DAVIS’ MOP SAUCE

1 pint tomato Juice

16 oz catsup

8 oz mustard

1 Large chopped onion

4-5 crushed bay leaves

2/3 cup cooking oil

½ Pint cider vinegar

¼ cup honey

1 teaspoon garlic salt

Juice of 2 lemons

1lb dark brown sugar

Crushed red pepper to taste

Mix all and bring to a Simmer, then cover and remove from heat. Let steep for at least one hour. Even better overnight.

ROXIES MUSTARD VINEGAR SAUCE

1 cup apple cider vinegar

1/2 cup Yellow mustard

1/4 cup onion finely minced

2 cloves garlic pureed

1/2 teaspoon black pepper

1 tablespoon Worcestershire sauce

1/2 cup brown sugar

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon Tabasco sauce

Combine ingredients and simmer for 15 minutes, stirring occasionally.

For a smoother sauce, blend on high for a few minutes

COOKS COUNTRY CAROLINA GERMAN MUSTARD SAUCE

sweet and simple

1/2 cup mustard

1/2 cup brown sugar

1/4 cup white vinegar

2 tbsp worchester

1 tbsp hot sauce

1 tsp salt and pepper

KEITH'S FAMOUS PULLED PORK FINISHING AND DIPPING SAUCE

1 cup apple cider vinegar

1 cup catsup ( I use all natural- no corn syrup)

TB red pepper flakes

TS worstershire sauce

1/4 cup brown sugar

TS salt

TS cayenne pepper

Simmer after you make it and again before serving.

1/2 for the pull

HAWK'S BAR ROOM PICKLED EGGS AND SAUSAGE

2 cups white vinegar

1 cup water

3 tablespoons picklng spice

1 teaspoon salt

1 tablespoon crushed red pepper

6 to 7 squirts Frank's Red Hot Sauce (optional for color or you can use beet juice)

1 tablespoon crushed garlic or powder

1 tablespoon dried onion

Hard boil 18 eggs and boil , then 3 packages Polish sausage until they float. Arrange eggs and sausage in layers, pack to top. take shells of ,Take care not to split eggs. Combine all other ingedients in a medium sauce pan and simmer for 5 minutes.

While still hot, carefully pour brine until full. Put lid on tight shake to mix for 3 days and enjoy