Collected Barbecue Sauce Recipes

Ingredients:
1 Tbsp oil, preferably canola or corn
1 medium onion, chopped
2 garlic cloves, minced
1 cup tomato puree
3/4 cup cider vinegar
3/4 cup water
6 Tbsp brown sugar
6 Tbsp chili powder
1/4 cup tomato paste
3 Tbsp Worcestershire
3-4 tsp celery salt
1 Tbsp prepared yellow mustard
1 Tbsp freshly ground black pepper
1 Tbsp corn syrup
1 Tbsp pure liquid hickory smoke (optional!)

Instructions:
In a saucepan, warm the oil over medium heat. Add the onion and garlic and saute until they are softened, about 5 minutes. Mix in the remaining ingredients, reduce the heat to low, and cook the mixture until it thickens, approximately 30 minutes. Stir frequently. If the consistency is thicker than you prefer, add a little water. Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks.

Makes two cups.

Ingredients:
3/4 cup water
1 6-oz can tomato paste
1/4 cup white vinegar
1/2 medium onion, minced
1 Tbsp brown sugar
1-2 Tbsp prepared horseradish (optional)
1 tsp ground allspice
1 tsp celery salt
1 garlic clove, minced
1/2 tsp ground anise seeds
1/2 tsp freshly ground black pepper
1/4 tsp cinnamon
1/8 tsp cayenne

Instructions:
Mix the ingredients in a saucepan and bring the liquid to a simmer. Reduce the heat to low and cook until the onions are tender and the mixture thickens, 25 to 30 minutes.

Refrigerate the sauce overnight to allow the flavors to mingle and mellow.

Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks.

Makes two cups.

Ingredients:
3/4 cup cider vinegar
3/4 cup warm water
1 Tbsp salt
1 tsp coarsely ground pepper
1 tsp Hungarian paprika
2 Tbsp dark brown sugar
1 Tbsp dark molasses
3 Tbsp dry mustard
1/2 cup catsup
1/4 cup chili sauce
3 Tbsp Worcestershire sauce
1 clove garlic, pressed
2 Tbsp onion, minced very fine
1 cup butter

Instructions:
In a 2 cup measure, combine vinegar and water. Stir in salt, pepper, paprika, brown sugar, molasses, and dry mustard. Set aside to steep. Combine catsup, chili sauce, Worcestershire sauce, garlic, onion, and butter in mediom-sized saucepan. Taise to a boil over medium-low heat. Stir in vinegar water. Transfer to outside cooker (smoker) and simmer uncovered for 1 hour or so, stirring from time to time. (This adds natural smoke flavoring to the sauce. If cooked indoors, simmer about 30 minutes.) Store uncovered in refrigerator. Serve hot with barbecue.

Makes enough for 6 pounds of meat.

Ingredients:
1 cup tomato ketchup
1/2 cup water
1/4 cup vinegar
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons instant flour
2 teaspoons charcoal flavored salt
1/2-teaspoon red pepper flakes

Instructions:
In a small saucepan, combine the ketchup, water, vinegar, sauce, sugar, flour, salt and pepper. Stir together and simmer 1 minute.

Yield: 6 servings or 2 cups.

Original Quantities:
3 Tbsp celery salt
2 Tbsp garlic powder
2 Tbsp allspice
3 cups brown sugar
1 1/2 (bottles? cups?) Worcestershire sauce
1/2 cup vinegar
3 cans or bags of ketchup (1 gal each)

Modified Quantities:
1 1/2 tsp celery salt
1 tsp garlic powder
1 tsp allspice
1/2 cup brown sugar
1/3 cup Worcestershire sauce
4 tsp vinegar (cider preferred, malt or wine based OK)
64-oz bottle of ketchup

Instructions:
Mix all ingredients except ketchup in a mixer until dissolved. Mix with ketchup. After using bags, add a small amount of water, shake, and add to sauce.

Original makes a pail full of sauce! Modified list makes a bit more than 2 quarts.