ISO: ISO T&T BBQ sauce. We like one that has more of a tomato
- Thread starter julieinva
- Start date
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dawn_mo
Well-known member
This are a couple of my favorite recipes REC: Alice's BBQ Sauce and Pineapple BBQ Sauce
I hesitated to post them because of the vinegar and the heat, but you could cut back on those to taste, since you probably won't be canning these.
Using the dried onions gives it a certain flavor that fresh ones just don't have.
* Exported from MasterCook *
Alice's Barbecue Sauce (small batch)
Recipe By :Alice Matthews
Serving Size : 4 Preparation Time :0:00
Categories : Dawn's Recipe Sauces
Amount Measure Ingredient -- Preparation Method
4 cups ketchup
2 cups water
1 1/3 cups cider vinegar
1/2 cup lemon juice -- bottled
3/4 cup brown sugar
1/2 cup dried onions -- chopped
2 tablespoons salt
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/3 cup dry mustard
In a small bowl combine mustard with 1/3 C hot water and stir until smooth (let stand for at least 10 minutes before adding to sauce). Combine other ingredients in a large pot. Bring to a boil. Simmer for 10 minutes. Ladle into pint or half-pint jars, and process for 20 minutes. May also be frozen or refrigerated.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Pineapple BBQ Sauce (small batch)
Recipe By
awn
Serving Size : 4 Preparation Time :0:00
Categories : Dawn's Recipe Sauces
Amount Measure Ingredient -- Preparation Method28 ounces tomato sauce
1/3 cup dried onions -- chopped
28 ounces crushed pineapple in juice
1 3/4 cups sugar
1 1/8 cups white vinegar
1/2 cup Worcestershire sauce
3 1/2 tablespoons lemon juice -- bottled
1 teaspoon coarsely ground pepper
1 teaspoon cayenne pepper
1 1/3 teaspoons garlic powder
4 tablespoons dry mustard
In a small bowl mix mustard with 4 tablespoons hot water until smooth. Let stand 10 minutes before adding to rest of ingredients. In a very large heavy pot, combine all ingredients, except mustard. Bring to a boil. Simmer for 10 minutes. Add mustard, stirring well. Ladle into pint or half-pint jars, and process for 20 minutes. This may also be refrigerated or frozen. - - - - - - - - - - - - - - - - - - -
I hesitated to post them because of the vinegar and the heat, but you could cut back on those to taste, since you probably won't be canning these.
Using the dried onions gives it a certain flavor that fresh ones just don't have.
* Exported from MasterCook *
Alice's Barbecue Sauce (small batch)
Recipe By :Alice Matthews
Serving Size : 4 Preparation Time :0:00
Categories : Dawn's Recipe Sauces
Amount Measure Ingredient -- Preparation Method
4 cups ketchup
2 cups water
1 1/3 cups cider vinegar
1/2 cup lemon juice -- bottled
3/4 cup brown sugar
1/2 cup dried onions -- chopped
2 tablespoons salt
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/3 cup dry mustard
In a small bowl combine mustard with 1/3 C hot water and stir until smooth (let stand for at least 10 minutes before adding to sauce). Combine other ingredients in a large pot. Bring to a boil. Simmer for 10 minutes. Ladle into pint or half-pint jars, and process for 20 minutes. May also be frozen or refrigerated.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Pineapple BBQ Sauce (small batch)
Recipe By
awnServing Size : 4 Preparation Time :0:00
Categories : Dawn's Recipe Sauces
Amount Measure Ingredient -- Preparation Method28 ounces tomato sauce
1/3 cup dried onions -- chopped
28 ounces crushed pineapple in juice
1 3/4 cups sugar
1 1/8 cups white vinegar
1/2 cup Worcestershire sauce
3 1/2 tablespoons lemon juice -- bottled
1 teaspoon coarsely ground pepper
1 teaspoon cayenne pepper
1 1/3 teaspoons garlic powder
4 tablespoons dry mustard
In a small bowl mix mustard with 4 tablespoons hot water until smooth. Let stand 10 minutes before adding to rest of ingredients. In a very large heavy pot, combine all ingredients, except mustard. Bring to a boil. Simmer for 10 minutes. Add mustard, stirring well. Ladle into pint or half-pint jars, and process for 20 minutes. This may also be refrigerated or frozen. - - - - - - - - - - - - - - - - - - -
julie-r-wa
Well-known member
Hmm. I think I'd try the Hot Peach Grilling sauce and add some tomato paste & balsamic...
I think it would make a terrific BBQ sauce if with some tomato and vinegar added!
You can get to the recipe in a couple of places.
At RecipeZaar:
Hot Peach and Ginger Grilling Sauce
and
The T&T forum:
Hot Peach and Ginger Grilling Sauce
http://www.recipezaar.com/27218
I think it would make a terrific BBQ sauce if with some tomato and vinegar added!
You can get to the recipe in a couple of places.
At RecipeZaar:
Hot Peach and Ginger Grilling Sauce
and
The T&T forum:
Hot Peach and Ginger Grilling Sauce
http://www.recipezaar.com/27218
Julie - I have some for you...
That sounds like a good idea, though, to tweak the hot peach grilling sauce... let me know how that works.
Here are 2 I have tried and liked a lot - the first one is my favorite and what I usually do for bbq. The last one I haven't tried yet, but it sounds good:
Sparerib Sauce (just my name -- one my daughter passed on to me)
2/3 cup dark brown sugar
2 tbl cornstarch
2 tsp dry mustard
2/3 cup cider vinegar
8.5 oz crushed, drained pineapple
1/2 cup catsup
1/2 cup water
1/4 cup finely chopped onion
2 tbl. soy sauce
Mix all together in a small saucepan and heat through until onion is translucent.
"Ole' Virginny" Barbeque Sauce
from Family Circle Magazine, 5/8/1984
Originally published 50 years ago (1934) by the Baptist Church of Alexandria, VA
Makes about 3-1/4 cups
2 med. onions, finely chopped
2 tbl olive oil
2 cloves garlic, finely chopped
1/2 tbl finely chopped fresh gingerroot
1 14-oz. can whole plum tomatoes
1 cup prepared chili sauce (the mild kind in the bottle)
1/3 cup soy sauce
1/4 cup catsup
1/4 cup dark brown sugar
1/4 cup dry sherry
5 tbl honey
1 tbl chili powder
1/8 tsp ground cayenne pepper
1/8 tsp oregano, crumbled
dash of liquid smoke, optional
Saute onions in oil over med-low heat 1 min. Add garlic and ginger and saute 3 min. Stir in rest of ingredients; bring to a boil; lower heat and simmer 30 min, stirring occasionally.
Refrigerate cooled bbq sauce in tightly covered container up to 2 weeks.
Spicy-Salsa Barbecue Sauce
Low fat recipe from Woman's Day, 11/1/1995
1 29-oz. can tomato puree
1-1/2 cups prepared salsa
1/2 cup finely chopped onions
1/2 cup packed light brown sugar
1 tbl minced garlic
1 cup orange juice
3/4 cup cider vinegar
1/4 cup Worcestershire Sauce
1/4 cup corn syrup
1-1/2 tsp salt
1-1/2 tsp ground black pepper
1 tsp. EACH chili powder and cumin
1/2 tsp. ground cayenne pepper
Bring all ingredients to a boil in a large heavy saucepan. Reduce heat and simmer, uncovered, stirring often, for 30 min. or until sauce has thickened. Cool. Ladle into clean jars, cover, and refrigerate.
That sounds like a good idea, though, to tweak the hot peach grilling sauce... let me know how that works.
Here are 2 I have tried and liked a lot - the first one is my favorite and what I usually do for bbq. The last one I haven't tried yet, but it sounds good:
Sparerib Sauce (just my name -- one my daughter passed on to me)
2/3 cup dark brown sugar
2 tbl cornstarch
2 tsp dry mustard
2/3 cup cider vinegar
8.5 oz crushed, drained pineapple
1/2 cup catsup
1/2 cup water
1/4 cup finely chopped onion
2 tbl. soy sauce
Mix all together in a small saucepan and heat through until onion is translucent.
"Ole' Virginny" Barbeque Sauce
from Family Circle Magazine, 5/8/1984
Originally published 50 years ago (1934) by the Baptist Church of Alexandria, VA
Makes about 3-1/4 cups
2 med. onions, finely chopped
2 tbl olive oil
2 cloves garlic, finely chopped
1/2 tbl finely chopped fresh gingerroot
1 14-oz. can whole plum tomatoes
1 cup prepared chili sauce (the mild kind in the bottle)
1/3 cup soy sauce
1/4 cup catsup
1/4 cup dark brown sugar
1/4 cup dry sherry
5 tbl honey
1 tbl chili powder
1/8 tsp ground cayenne pepper
1/8 tsp oregano, crumbled
dash of liquid smoke, optional
Saute onions in oil over med-low heat 1 min. Add garlic and ginger and saute 3 min. Stir in rest of ingredients; bring to a boil; lower heat and simmer 30 min, stirring occasionally.
Refrigerate cooled bbq sauce in tightly covered container up to 2 weeks.
Spicy-Salsa Barbecue Sauce
Low fat recipe from Woman's Day, 11/1/1995
1 29-oz. can tomato puree
1-1/2 cups prepared salsa
1/2 cup finely chopped onions
1/2 cup packed light brown sugar
1 tbl minced garlic
1 cup orange juice
3/4 cup cider vinegar
1/4 cup Worcestershire Sauce
1/4 cup corn syrup
1-1/2 tsp salt
1-1/2 tsp ground black pepper
1 tsp. EACH chili powder and cumin
1/2 tsp. ground cayenne pepper
Bring all ingredients to a boil in a large heavy saucepan. Reduce heat and simmer, uncovered, stirring often, for 30 min. or until sauce has thickened. Cool. Ladle into clean jars, cover, and refrigerate.