Barbecue Sauces
We hear that the secret for a great barbecue is in the sauce. What is a barbecue chicken, a rack of barbecue ribs or a t-bone steak without an accompaining sauce? We’re sure this can spark a debate among different schools of thought about the need for sauce, but our own personal experience has lead us to believe that the secret is definitely in the sauce. We live in the south where barbecue rules and is a way of life. We enjoy all types of barbecue and have come to the conclusion that anybody can do it. We think the reason people like certain barbecue joints over another is the sauce. Meat is Meat and the sauce can make or break a Good Barbecue.
Let me share with you four simple barbecue sauce recipes and you will be the judge!
Simple Pork Barbecue Sauce
2/3 c. catsup
1/3 c. brown sugar
1 tbsp. Worcestershire
Hot sauce to taste
Rosemary (crumbled) to taste
Mix all ingredients together. A good brand of hot sauce for flavor is Louisiana hot sauce. Brush on pork spare ribs, steaks, or chops while barbequeing or baking.
Honey Tomato Barbecue Sauce
1 pkg. taco seasoning
1/2 c. tomato sauce
2 tbsp. butter
1/2 tsp. salt
1-2 tbsp. soy sauce
1/8 tsp. oregano
1/4 tsp. pepper
1 sm. onion, diced
Saute onions in butter until soft, about 5 minutes. Add all other ingredients and simmer another 5 minutes. Adds a little “zing” to your chicken or meat on the grill.
Easy Barbecue Sauce
1 tsp. Worcestershire sauce
3 tbsp. vinegar
1/4 c. catsup
1/8 tsp. pepper
4 tbsp. sugar
1/4 c. chopped onion
Mix together and cook over low heat 5 minutes. Easily doubled.
Barbeque Sauce with a Spicy Kick
1/2 tsp. garlic powder
1/2 tsp. pepper
Dash of cayenne
1 tbsp. Worcestershire sauce
1 tsp. onion salt
2 tbsp. vinegar
1 tsp. sugar
2 tbsp. water
Red pepper
1/3 c. butter
Heat all ingredients, stirring frequently until butter is melted.
Youl be the judge. Pick the one that best suits your barbecue venture and enjoy!
Fiery Rib Eye Steaks
Fiery Peppercorn Steaks have become very popular. Here’s a recipe we think will capture those flavors. This is a simple recipe that can be done in the backyard or on a camping trip. The Steak Rub can also be sprinkled on hamburgers and blackened or mixed in the meat while forming patties. Yum! We like the heat.
1 tbsp Crushed Peppercorns
2 tsp Chili Powder
1 tsp Kosher Salt
1 tsp Light Brown Sugar
1/4 tsp Garlic Powder
1 1/4 tsp Onion Powder
1/2 C Ketchup
1 tbsp Worcestershire Sauce
1 tbsp Red Wine Vinegar
1 tbsp Dark Brown Sugar
1/4 tsp Pepper
1/4 C water
4 (3/4 lb) Rib Eye Steaks (1 inch thick)
Olive oil
Let the steaks stand at room temperature 30 minutes prior to grilling.
Mix the peppercorns, 1 tsp chili powder, salt, light brown sugar, garlic powder and 1/4 tsp onion powder together well in a mixing bowl. Coat both sides of the steak with the peppercorn mixture being sure to press into the meat. Lightly brush or spray both sides of the steaks with the olive oil.
Prepare your charcoal for a high temperature.
In a saucepan over low heat simmer together the ketchup, Worcestershire sauce, wine vinegar, dark brown sugar, 1 tsp chili powder, 1 tsp onion powder, pepper and water. Allow to simmer 10 minutes being sure to stir often to insure the brown sugar dissolves completely.
Grill the steaks 12 minutes, 6 minutes on each side for medium turning once during grilling time. Allow steaks to rest 10 minutes before serving. Pour the sauce over the steaks before serving or use as a dip on the side.
Using kosher salt will insure that the salt cooks into the food instead of being washed away by the juices as would regular table salt. If you would like to use regular table salt reduce the amount by half.
The sauce for the steaks could be made in a small Dutch Oven inside your grill or in a fire pan with a few charcoals around it.
Try some Grill Spuds next to your steak for a complete meal.