Serve with Hush Puppies , Black-eyed Pea Fritters, Fried
or Baked Chicken or Fish, or Tempura. Or, cook a pot
roast or pork tenderloin roast, shred the meat, and serve the sauce on top of the meat on
a bun. Some southern recipes include coleslaw
on top of their BBQ sandwiches. We are chileheads, so "to taste" usually
means more than is indicated in these recipes!
1. Shirley's BBQ
3/4+ cp water
1 Jalapeno pepper or more to taste, diced, or whatever is on hand (fresh or dried)
1 t dried pepper flakes, or to taste
3/4 cp catsup (approximate)
1/2 cp Heinz chili sauce
1/4 cp butter or vegetable oil
4 T brown sugar, or to taste
Juice from 1/2 lemon
2 T Worcestershire, or to taste
2 T jalapeno jelly, or substitute other tart jelly (crabapple, quince)
1 t Tabasco sauce
1/2 Onion or 3 bunch onions, sliced
2-3 drops liquid smoke, to taste
1. Saute onions lightly in 1-2 T oil.
2. Mix remaining ingredients in and simmer slowly for a minimum of 10 minutes. The
longer you cook the sauce, the better it tastes. Keep adding water if it cooks down too
2. Craig's BBQ Sauce (with ham)
Note: This recipe is taken from notes at a cooking demo at the 1997 Smithsonion
Folk Festival. 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. They definitely enhance the flavor, and probably add some nutrients as well.
White vinegar (red OK)
2 parts ketchup
1 part mustard (prepared)-- I use 1/2 that amount
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.
3. Justin's BBQ
Note: Adapted from 3 recipes in 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 recipe 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.
4. South florida citrus sauce
Note: Good on chicken, pork, shrimp and meaty white fish (e.g., snapper). Keeps refrigerated for weeks.
1/2 cp butter
1 cp cider vinegar
1 cp tomato puree
5 T prepared horseradish, or less to taste
juice of 4 limes
juice of 1 medium orange
3 T brown sugar
1 T Worcestershire sauce
1 t salt
Bring all ingredients just to a boiling point. Reduce heat and simmer til thickens,
minutes, stirring frequently.
Washington Post, 1994, Bill and Cheryl Jamison