Classic Barbecue Sauce Recipes

Memphis Magic BBQ Sauce

A sweet, vinegary Memphis style sauce.

Recipe From : Smoke and Spice by Cheryl and Bill Jamison

The center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat, and everything else except taste.

Ingredients

• 3 tablespoons butter
• 1/4 cup minced onion
• 1 cup white vinegar
• 1 cup tomato sauce
• 1/4 cup Worcestershire sauce
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/8 teaspoon cayenne
• 1 dash Tabasco sauce

Preparation

In a saucepan, melt the butter over medium heat. Add the onions and sauté for 6 to 8 minutes, or until the onions begin to turn golden.

Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently.

Use the sauce warm. It keeps, refrigerated, for a couple of weeks.

Chris Schlesinger's Basic All American BBQ Sauce

Recipe By : The Thrill of the Grill by Chris Schlesinger

An excellent all-around sauce for grilling and barbecue

Ingredients

• 4 large onions, chopped
• 3 tablespoons vegetable oil, for sautéing
• 1 28 ounce can tomato puree
• 3 28 ounce cans tomatoes, with juice
• 2 1/2 cups white vinegar
• 4 tablespoons packed dark brown sugar
• 4 tablespoons granulated sugar
• 2 tablespoons salt
• 2 tablespoons black pepper, freshly cracked
• 2 tablespoons paprika
• 2 tablespoons chili powder
• 4 tablespoons molasses
• 1 cup orange juice
• 2 tablespoons Liquid Smoke
• 8 tablespoons brown mustard, Dijon-style

Preparation

In a large, heavy-bottomed saucepan, sauté the onion in the oil over medium-high heat until golden brown, about 7 to 10 minutes. Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours. (This long cooking removes as much acidity as possible from the tomatoes.)

Puree sauce in 2, 3, or more batches to prevent it from spilling out of your food processor or blender.

Will keep 2 weeks, covered, in the refrigerator.

Remus's Kansas City Classic Sauce

Most popular commercial bottled sauces are Kansas City Style. This is a good basic KC sauce.

Recipe By : Remus Powers Originator of the Diddy-Wa-Diddy Sauce contest.

Ingredients

• 1/4 teaspoon allspice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon mace
• 1/4 teaspoons black pepper
• 1/2 teaspoon curry powder*
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 cup white vinegar
• 1/2 teaspoon hot pepper sauce
• 1 cup ketchup
• 1/3 cup dark molasses

* preferably Asian style

Preparation

Place all of the dry ingredients into a bowl. Add vinegar and stir.

Add remaining ingredients and stir until mixture is thoroughly blended.

This sauce may be served room temperature or heated.

Yield: 2 cups

Jack Daniel's Barbecue Sauce

Recipe from "The Jack Daniel's Barbecue Cookbook"

Ingredients

• 1/2 large onion -- chopped
• 4 cloves garlic -- chopped
• 2 cups ketchup
• 1/3 cup vinegar
• 1/4 cup Worcestershire sauce
• 1/2 cup brown sugar, packed
• 3/4 cup molasses
• 1/2 teaspoon pepper
• 1/2 tablespoon salt
• 1/4 cup tomato paste
• 2 teaspoons Liquid Smoke
• 1/2 teaspoon Tabasco sauce, to taste
• 1/4 cup Jack Daniel's whiskey

Preparation

Combine onion, garlic and bourbon in a 3 qt saucepan.

Sauté until onion and garlic are translucent, about 10 min. Flame if possible.

Add all remaining ingredients, bring to boil, then turn down mixture to a medium simmer.

Simmer for 20 minutes stirring constantly. Run through strainer if you want a smooth sauce.

Makes 4 cups.