BBQ Sauces...........

Here are some of my favorites(Red sauces only)..I am a BIG fan of the mustard sauces and have several. These are but a few from my vast collection. I think I have more listed over at Recipe Goldmine.

Kevi's Smokin' on the Mountain BBQ Sauce

1/2 cup Ketchup
1/2 cup Red wine vinegar
1/4 cup Brown sugar
1/8 cup Molasses
1/2 teaspoon Liquid Smoke
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder

PREPARATION:
Combine all ingredients and bring to boil.
Simmer 30 minutes or till desired thickness.
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Topeka BBQ Sauce

2 cup(s) Water
3/4 cup Corn syrup, light
1 small can Tomato paste
1/2 cup Cider vinegar
3 tablespoon(s) Molasses
3 tablespoon(s) Brown sugar, dark
1 teaspoon Liquid Smoke
1/2 teaspoon Salt
1/4 teaspoon Onion powder
1/4 teaspoon Pepper
1/8 teaspoon Paprika
1/8 teaspoon Garlic powder
1 tablespoon Butter
1 tablespoon Worcestershire sauce

PREPARATION:
Combine all, except butter and Worcestshire sauce, whisking until smooth.
Bring to boil, reduce heat and simmer for 45-60 minutes.
Add butter and worcestshire.
Sauce must be refrigerated and used within one week.
DO NOT leave out at room temp.
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Dena's BBQ Sauce

1 1/4 cup(s) Ketchup
1 cup Brown sugar
1 tablespoon Cider vinegar
1/4 cup Corn syrup, light
1/2 package Mrs. Grass Onion soup
2 tablespoon(s) Yellow mustard
1/2 teaspoon Basil, dried
1/2 teaspoon Garlic powder
1 tablespoon A1 Steak Sauce
1 tablespoon Hot sauce

PREPARATION:
Combine all and simmer for 10 minutes.
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OK, here it is...this is the sauce I have been using this year for my ribs...along with the cherry yogurt and rub. It was developed for me by an English Chef who I know.

Jacqui's BBQ Sauce

1 medium Onion(s), diced
1 cup Water
1/2 Lemon(s)
1 1/2 cup(s) Ketchup
2 Bay leaf(s)
2 cup(s) Sugar
2 tablespoon(s) Pepper
1 teaspoon Tabasco
24 ounce(s) Tomato juice
2 tablespoon(s) Yellow mustard
3 tablespoon(s) Salt
4 tablespoon(s) Worcestershire sauce
1/2 cup Cider vinegar

PREPARATION:
Simmer the first 5 ingredients for 1 hour.
Put contents thru sieve. Reserve the liquid and discard the solids.
Whisk mustard with Worcestshire, add to pot.
Add remaining ingredients and simmer for 2 hours.

Hey, I must take seriously any sauce recipe posted by the cook responsible for that thick, spicy, tangy concoction known as Kevi's Miss Piggy sauce, a killer mustard sauce if I've ever tried one! I make it according to the recipe, except I substitute virgin olive oil for the butter (must be the Mediterranean influence) and increase the cayenne pepper a tad.

Keep them recipes comin', bro!

Hey Stogie --

Well, you know me, Stogie! If it ain't in black and white, it ain't in black and white!

Looking at "Jacqui's" recipe, what's the amount of lemon? Is that "Juice of 1/2 Lemon" or who?

Thanks, Stogie -- keep 'em comin'! I really do appreciate your dedication to improving everyone's abilities!

Kevi's Miss Piggy Sauce is very good indeed. The key ingredient is to use very good chili powder.
I have been using this recipe for 15 years.
I got it out of the Atlanta Journal it was called South Carolina Barbeque Sauce

Sespe!

How ya doin' bud?

Actually, it calls for 1/2 of a lemon quartered...do the math! LOL

I just cut up 1 lemon and throw it in. Squeeze it first and then throw the whole thing in the pot.

Hi KB and welcome!

Since we are in the recipe section, here is a homemade chili powder recipe. You are correct, a good chili powder is essential!

Homemade Chili Powder

4 Anchos
3 New Mexico Chiles
4 Chilis de Arbol
2 tablespoon(s) Cumin seed
2 teaspoon(s) Oregano, dried

PREPARATION:
Stem and de-seed the chiles.
Dry chiles.
Roast the cumin seed and grind.
Combine all ingredients and grind into powder.
You can add some chipotle powder for smokiness.