1. Shirley's BBQ
Note: This recipe has evolved with time. The base is Craig's Sauce below, but with less mustard. After rave reviews and requests for the recipe from our recent family BBQ, it is finally FINAL. . . except for one minor change: lots of coarsely ground coriander. Really makes a difference!
See Pulled Pork or use on any type of meat. Accompaniments: Carolina Coleslaw or Yankee Baked Beans for starters.1 cp water
Note: This recipe is taken from notes at a cooking demo at the 1997 Smithsonion Folk
The theme of the festival was Cajun culture and the cook was from Duvall, Arkansas. He uses
the sauce for a ham roast, but he said it could be used with meat or fish. (The editor
suggests reducing the mustard by at least 75% for meat or fish.) His wife started the
tradition of adding the peels and vegetable cores.
White vinegar (red OK)
2 Parts ketchup
1 Part mustard (prepared)-- I use 1/2 that
red pepper to taste
Add following to sauce when cooking:
Cabbage slaw core
Cook 7 hours for a large ham. 155 F (Note taking breaks down here! This could be the
internal temperature of the ham, or it could be the oven roasting temperature.) Turn every 1/2
hour. Wait till 1/4 done till basting ham.
Note: Adapted from Justin Wilson's "Outdoor Cooking With Inside Help." These proportions may need some massaging. BBQ au Justin' uses red wine and steak sauce. Only one of his recipes called for liquid smoke. 'Comforting BBQ' uses Southern Comfort Liquor and is "mighty fine for soppin."
1 cp onion, chopped
1/4 cp bell pepper, chopped
1 T garlic, chopped
3 T honey
1/4 t celery seed
1 T tabasco, or "Louisiana" sauce
dried pepper flakes to taste
1 1/2 cps ketchup
1/4 cp vegetable oil (JW uses peanut and olive oil)
1 cp dry red wine, or 1/4 (?) cp Southern Comfort
3 T vinegar
2 T lemon juice
1 T Lea Perrins (Worcestershire sauce)
2 T parsley
1. In a large skillet, saute onions, celery, bell pepper and parsley in till onions are
2. Add garlic and cook a little longer.
3. Add remaining ingredients and salt to taste.
4. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours. This sauce can be stored in the refrigerator for several weeks.