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Sauces,

The natural flavors of cooking woods and charcoal will get you a long way, but sauces and marniades let you drive the taste sensaion into the End Zone. Here are a few we've found that should make your outdoor barbecue cooking more memorable.

BBQ Sauce ala Texarcana

Ingredients

  • 1/2 cup cider vinegar
  • 1 tsp sugar
  • 1 tsp chili powder
  • 1/8 tsp salt
  • 3 stalks celery, chopped
  • 3 bay leaves
  • 1 clove garlic
  • 2 Tbsp onion, chopped
  • 4 Tbsp butter
  • 4 Tbsp Worcestershire sauce
  • 1 tsp paprika
  • dash black pepper
  • 1 cup tomato ketchup
  • 1 1/2 cups water

Combine all the ingredients and bring to a boil. Simmer about 15 minutes. Remove from heat and strain. Toss the celery pieces on top of the meat when it's served. You'll see why.

Southern BBQ Sauce

Ingredients
  • 1/4 Cup minced onion
  • 1/4 Cup worcestershire sauce
  • 3 Tablespoons butter
  • 2 Teaspoons sugar
  • 1 Teaspoon salt
  • ½ Teaspoon fresh ground black pepper
  • 1/8 Teaspoon cayenne
  • 1 Cup white vinegar
  • 1 Cup tomato sauce
  • Dash tabasco sauce

In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently.

Use the sauce warm. You can keep it for a couple of weeks if it's refrigerated.

The Great American Barbecue Sauce

Ingredients
  • 4 Large onions - chopped
  • 4 Tablespoons packed dark brown sugar
  • 4 Tablespoons granulated sugar
  • 2 Tablespoons salt
  • 2 Tablespoons freshly cracked black pepper
  • 2 Tablespoons paprika
  • 2 Tablespoons chili powder
  • 4 Tablespoons molasses
  • 3 Tablespoons vegetable oil -- for sautéing
  • 1 28 Oz Can tomato puree
  • 3 28 Oz Cans tomatoes -- with juice
  • 2 1/2 Cups white vinegar
  • 1 Cup orange juice
  • 2 Tablespoons Liquid Barbecue Smoke
  • 8 Tablespoons brown mustard -- Dijon-style

Sauté the onion using a large, heavy saucepan, in the oil over medium-high heat until golden brown, about 7 to 10 minutes.

Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours to reduce acid and create a base for the sauce.

Puree sauce in 2, 3, or more batches to prevent it from spilling out of your food processor or blender.

If kept covered in the refrigerator, this BBQ sauce should last up to 2 weeks.


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BBQ recipes to use with your charcoal barbecue grille and charcoal smokers
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Charcoal Island Barbecue Grilles is an American manufacturer of high quality convenient to use charcoal fired island style barbecue grilles. Our product line is for the barbecue users everywhere who want convenient operation, low maintenance, and easy cleanup of their bbq grill and barbecue accessories. Interior designers, pool and patio contractors, home decorators and landscape architects frequently specify our island style barbecue grills as part of their project for the pride of appearance homeowner.