BBQ SAUCE RECIPES

TEXAS BBQ SAUCE RECIPES

TEXAS BBQ SAUCE RECIPES FOR YOUR HYBRID GRILL

#1 Texas BBQ Sauce

5 dried red Mexican chile peppers (no stems or seeds)
1 Fresh Jalapeno Pepper (no stems or seeds)
1/2 cup commercial "chili" sauce (Heinz works good)
1 large white onion, chopped
2 cloves garlic, chopped
2 tablespoons bacon drippings or vegetable oil
1 cup catsup
5 tablespoons distilled white vinegar
4 tablespoons brown sugar
2 teaspoons dry mustard
2 teaspoons Worcestershire sauce
2 teaspoons Liquid Smoke

Cover the peppers with hot water and let them sit for an hour until softened. In a blender, purée the chiles with 1 cup of the water they were soaked in until smooth.

Sauté onion and garlic in the oil until soft. Add remaining ingredients. Bring to a boil, reduce the heat, and simmer for 30 minutes. Let cool and puree in a blender or food processor.

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#2 Texas BBQ Sauce

3/4 c Vinegar

1 Grated lemon peel

1 Tbs Worchestershire

1/2 Cup Catsup

1 Large onion, diced

1/2 tsp Texas Pete's hot pepper sauce

2 Cloves garlic, pressed or Diced fine

1 Tbs Salt

1/2 tsp Chili powder

1 Juice of one lemon

1 dash Sage

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# 3 Texas Barbecue Sauce

1 1/2 tsp Black pepper
1 tsp Salt
1 tsp Onion powder
1 tsp Garlic powder
1/2 tsp White pepper
1/2 tsp Ground cayenne pepper
Sauce Ingredients
1/2 lb Bacon, minced
1 1/2 cup Chopped onions
2 cup Pork, beef or chicken stock
1 1/2 cup Bottled chili sauce
1 cup Honey
3/4 cup Dry roasted pecans, chopped
5 Tbsp Orange juice (1/2 orange)
1 Rind & pulp from 1/2 orange
2 Tbsp Lemon juice (1/4 lemon)
1 Rind & pulp from 1/4 lemon
2 Tbsp Minced garlic
1 tsp Tabasco sauce
4 Tbsp Unsalted butter
Combine the seasoning mix ingredients in a small bowl and set aside. In a 2 quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tabasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups.