Quick Job Search
Enter Keyword(s):
Enter a City:  

Select a State:

Select a Category:
  - Advanced Job Search
  - Search by Company

BARBECUE SAUCE RECIPES

Tomato Barbecue Sauce
(from dining/discoversouthcarolina.com)

Ingredients:
tablespoons brown sugar
tablespoon dry mustard
1 tablespoon celery salt
1 tablespoon cayenne
1 tablespoon pepper
1 tablespoon paprika
2 tablespoons cornstarch
1/2 teaspoon Allspice
4 cups tomato juice
1/2 teaspoon Worcestershire sauce
1 cup white vinegar
1 tablespoon grated onion

Combine all ingredients in a small pot and stir until well mixed.
Cook over low heat for 2 hours.

Mustard BBQ Sauce
Lake E. High Jr., president of South Carolina Barbeque Association

Ingredients:
3 cups Kraft Yellow Mustard (Heinz is too sharp)
1 1/3 cups Karo Syrup (dark if you have it)
1 1/3 cups ketchup
1 cup white vinegar
3 teaspoons dill weed
3 teaspoons ground Allspice
3 teaspoons hot pepper sauce
1 1/2 teaspoons black pepper
1 1/2 tablespoons liquid smoke
1 tablespoon sorghum
1 tablespoon Lea & Perrins Worcestershire Sauce

(Yields a batch that you can keep in the refrigerator for a few weeks)

*For one-time use, one-third of each ingredient listed above*

Thick-and-Robust Barbecue Sauce
Scott Jones, executive food editor, Southern Living

Ingredients:
(Makes 1 1/4 cups)
3/4 cup cider vinegar
1/2 cup ketchup
1/4 cup Worcestershire sauce
1 garlic clove, minced
1/4 cup chili sauce
2 tablespoons chopped onion
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon dry mustard
Dash of ground red pepper

Stir together all ingredients in a medium saucepan over medium heat; bring to a boil over medium heat, stirring occasionally. Reduce heat, and simmer, stirring occasionally, 40 minutes. Divide sauce into separate containers for basting and serving at the table. (Basting brushes used on raw food should not be dipped into table sauce.) Use as a basting sauce during the last 10 minutes of cooking. Refrigerate leftover table sauce, and discard any remaining basting sauce.

Smoke Shack Southern Style Sloppin' Sauce For Pulled Pork
Smoke Shack Barbecue Team and Garland Hudgins, marshal and master barbecue judge for SCBA and 2008 Beach, Boogie and BBQ

Ingredients: (Makes 4 cups)
2 cups apple cider vinegar
2 cups water
2 tablespoons salt*
2 tablespoons black pepper
1 tablespoon hot sauce
1 tablespoon paprika
1 teaspoon ginger
1/2 teaspoon dry mustard powder

Mix all ingredients (except for salt) together in a stainless steel pot. Bring just to a boil, then simmer for a minute or two (this helps cut the bite of the vinegar). Add the salt, stir until dissolved, then remove from heat and allow to cool. Use this as you would a marinade for pork or chicken. If you wish to use this as a baste, you should add oil and heat thoroughly. You can also add beer to the mix. And you can, of course, add hot sauce to your heart's content.

*Never add salt to a liquid in a stainless steel pot unless the liquid is hot/boiling. Salt will, of course, sink, and if it is not quickly dissolved, will pit your expensive pot.