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[R96]Recipes For Barbecue Sauce

by Bill Anderson, Bil

This is another one of my favorite bbq sauces because it's a sauce that is great for bbq competitions. You see, most people prefer a sweet barbecue sauce and competition judges are people too! When we first started cooking ribs for competition, this was one of the recipes we developed. You can substitute your favorite bourbon for the Wild Turkey. This sauce gives the ribs a real nice color… and the taste ain't bad neither! This sauce is excellent to use with the professional rib cooking techniques found in our book, “Competition BBQ Secrets”...

Chatham Artillery BBQ Team's Bourbon Barbecue Sauce:

1/4 cup Wild Turkey Bourbon
2 cups ketchup
1 cup Brown sugar
1/2 cup Apple cider vinegar
1/4 cup Pineapple juice
3 teaspoon Molasses
2 teaspoon Worcestershire sauce
2 teaspoon Olive oil
1 teaspoon Lemon juice
1 teaspoon Salt

Mix all ingredients and simmer on stove until sauce thickens.

Imagine that you are a bbq competition judge... tasting the same old bbq sauces over and over again. The first thing the judges do is look at your ribs and give it a presentation score. Then they pick up a rib and tug on it to see how tender it is. Your rib meat should pull clean from the bone, but not fall off the bone. After that, they take a small bite and taste your ribs. Now what do you think will score higher... the same old sauce that they already tasted 100 times that morning, or something new that dances on their tongue and surprises them with a unique flavor that they have never tasted before?

Well... I think you know which of the bbq sauces the judge will score higher - the unique one. The Wild Turkey sauce with apple cider and pineapple flavors. Your family and friends will love a unique sauce recipe too. KC Masterpiece is a great sauce, but don't you think they have all tasted that before? Give them what they want... a sauce with a bold, unique flavor.

Though it can be taken along with any food, it is usually topped over cooked meat or used during barbecuing, grilling, or baking. Traditionally it has been a favored sauce for ribs and chicken. In some occasions, it may be used for dipping items like fries, and sometimes replaces tomato sauce in barbecue-style pizzas.

Barbecue sauce enhances the flavor of any kind of meat, whether barbecued on an open grill outdoors or cooked in the oven. It can also be used in all kinds of recipes or as a condiment for burgers and sandwiches.

Barbecue sauces may contain sour, sweet, or spicy ingredients or be of a particular flavor alone. The ingredients may vary, but some items like tomato paste, vinegar, spices, and sweeteners are common. These variations are often due to regional traditions and recipes.

A good barbecue sauce can serve a host of functions in the kitchen. Different geographical areas have their particular style of preparing barbecue sauces and the taste varies accordingly. For example, vinegar and mustard-based barbecue sauces are popular in the southern United States, while ketchup and corn syrup-based sauce are common in Asian countries.

Mexican salsa can also be used as a base for barbecue sauces. In China, hoi sin sauce serves as a base ingredient in the many recipes of the Chinese barbecue sauces. A simple blend of tomato sauce and worcestershire sauce makes up a barbecue sauce in Australia.

Barbecue sauces are sometimes sweet and spicy, as it is in St. Louis, which is prepared generally with tomatoes and vinegar. It is not as sweet and thick as in Kansas City. Varieties of sauces are sold in the market from fruity to brown sauce.

Making barbeque sauces are quite simple though some may take a long time to prepare. A quick and simple sauce can be made by combining primary flavors with some dipping and basting. There are also other recipes that take a lot of time and produce a complex layering of flavors. The flavors may be complex, but it is not necessary for the procedure to be complex.

Homemade sauces can be prepared according to ones own taste and flavor. Also, homemade sauces are much lower in sodium than the commercial ones. It can be made in advance, in large quantities also. Once prepared, they can be placed in a glass jar or heat-proof plastic container and are covered and refrigerated for up to a month.

Or the sauce can be frozen in small quantities for up to a year, and can be defrosted as and when needed in a microwave or in a saucepan over the stove. Slow open grilling and simmering is the usual way of preparing Barbecue Sauces but some best sauces can stand up to direct cooking for 10 minutes but not more than that.

Barbecue sauces date back to some hundreds of years and have are now regarded as a BBQ essential.

Article Source : Cooking Guide 1 475

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Both Bill Anderson & Peter Finch are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.

Bill Anderson has sinced written about articles on various topics from Cooking Tips, Food And Drink and Cooking Tips. . Bill Anderson's top article generates over 4400 views. to your Favourites.

Peter Finch has sinced written about articles on various topics from Puppies Dogs, Culture and Society and Romance Love. Ex Hotel General Manager and culinary expert, Peter Finch, hosts a site dedicated to one of his favorite forms of cookery - barbecue. If you are looking for information on. Peter Finch's top article generates over 823000 views. to your Favourites.