Bill Wight's Favorite Barbecue Sauce Recipes

Kansas City - Style Sauce

Recipe By : Paul Kirk - modified slightly by Bill Wight

This sauce is good on just about anything, even gives Spam a real kick. This is my stock barbecue sauce.

Ingredients

• 1 cup light brown sugar -- packed
• 3 tablespoons mild chile powder
• 1 tablespoon dry mustard
• 1 1/4 teaspoons ginger -- ground
• 3/4 teaspoon allspice -- ground
• 1/3 teaspoon cayenne pepper
• 1/3 teaspoon mace -- ground
• 1/3 teaspoon black pepper -- freshly ground
• 1 1/4 cups white distilled vinegar
• 1/3 cup molasses
• 40 ounces ketchup

Preparation

In a large saucepan, combine the brown sugar, chili seasoning, mustard, ginger, allspice, cayenne, mace, and black pepper. Add the vinegar, molasses, water, and liquid smoke, if using. Stir until dry ingredients are dissolved. Add the ketchup and stir to mix.

Bring to a boil over high heat, stirring constantly to avoid spattering. Reduce the heat to low, cover, and simmer for 30 minutes.

Remove from the heat and let cool to room temperature.

Let stand in refrigerator 24 hours before using.

Store in refrigerator for up to 2 months.

Bill's notes: I have made this sauce many times and I have found that it always tastes a little 'metallic' at the time I make it. After 24 hours in the refrigerator, it has mellowed and tastes great.

Asian-Style Hoisin Barbecue Sauce

This sauce is good on shrimp, pork and chicken, whenever you want to have an Asian-style flavor.

Ingredients

• 1 1/4 cup hoisin sauce
• 1 tablespoon Asian hot chili sauce
• 1/4 cup plum wine
• 1 teaspoon garlic puree
• 1 tablespoon ginger powder
• 1 teaspoon Asian sesame oil

Preparation

Combine ingredients in a small sauce pan and bring to a boil. Remove from heat and cool.

Hoisin sauce is available in the Asian section of supermarkets.  The chile sauce I like best comes in a clear plastic squeeze bottle with a rooster on the label and called Tuong Ot Sriracha.

Bill's Spicy and Tangy BBQ Sauce

This sauce is great for pulled pork sandwiches.

Ingredients

• 1/4 cup Worcestershire sauce


• 1 teaspoon black pepper, freshly ground
• 2 teaspoons seasoned salt
• 2 tablespoons lemon juice, freshly squeezed
• 1/2 cup turbinado raw or dark brown sugar
• 1/4 cup yellow mustard
• 1 cup ketchup
• 1/2 cup white vinegar
• 1/2 teaspoon habanero hot sauce* -- to taste

* I use one called "Hotter Than Hell Hot Sauce"

Preparation

Combine all ingredients in a sauce pan and bring to a slow boil.

Whisk well to mix in the mustard.

Simmer for 15 minutes.