Dan Cannon's Favorite Barbecue Sauce Recipes

Bbq Voodoo

Recipe courtesy Charles Owens for FoodTV.com's BBQ Sauce Championship Cook-Off Competition

Ingredients

• 1 16 ounce jar honey
• 1 16 ounce jar molasses (unsulfured)
• 2 heads garlic, sliced in half across bulb, outside paper removed
• 3 canned chipotles w/ adobo sauce
• 8 ancho chilies, stemmed & seeded
• 3 tablespoons black pepper
• 1/4 cup coarse salt
• Tie into cheesecloth:
• 1 tablespoon whole cumin seed
• 1 tablespoon coriander seed

Combine in large stockpot. Cook over medium heat 30 minutes, stirring gently often. Mixture will be thick and fragrant.

• Add:
• 2 quarts canned tomatoes (or 1 6 oz. can tomato paste)

• Add:
• 2 yellow onions, quartered
• 1 5 lb. RIPE seedless watermelon cubed
• 4 RIPE peaches, pitted and skin removed

Cook 45 minutes on medium. Cool 30 minutes. Remove large pieces of fruit, chiles, garlic, and onion and puree them in a process till smooth.

Combine the puree with the remaining mixture and pass through strainer in batches. Mixture should be smooth. Return to pot.

• Add:
• 1 quart cider vinegar
• 3 cups water
• 1 large jar store-bought BBQ sauce

Preparation

Note: Put your favorite choice in here: hot and spicy "Scott's" vinegar base, which is my favorite, or sweet, or hickory...)

Reduce heat to low, cook minimum 4 hours.

Add brown sugar to your taste.

Let sauce come to room temperature. Marinate meat in enough sauce to cover in 1 gallon bag for 24 hrs. Smoke using favorite method. Shred meat, adding enough sauce to shredded meat to coat (don't add the marinating sauce to the shredded meat unless you've boiled the sauce first).

Serve with additional sauce on side.

North Atlantic-Style Maple Bbq Sauce

Recipe courtesy Joseph Follett for FoodTV.com's BBQ Sauce Championship Cook-Off Competition

Ingredients

• 3/4 cup maple syrup
• 1/2 cup light molasses
• 1/3 cup honey
• 1/4 cup malt vinegar
• 1/2 cup white vinegar
• 2 cups of ketchup
• 1 tablespoon Worcestershire sauce
• 3 tablespoon soy sauce
• 1/4 cup fresh lemon juice
• 6 drops of Tabasco sauce
• 3 teaspoons of fenugreek
• 6 Teaspoons sweet paprika
• 2 Tbs cornstarch
• 1/4 cup water

Preparation

Add liquid ingredients, except the water, to sauce pan. Simmer these ingredients for 15 minutes or until all ingredients have blended. Sift in fenugreek and paprika. Stir while spices are blending into sauce. Bring sauce to slow rolling boil.

Then add cornstarch and water to sauce. Continue to simmer until sauce has thickened. Sauce is great on pork, beef, lamb, chicken or anything you desire.

This sauce is also a great marinade when used with citrus juice base!

Pbq Barbeque Goo

Recipe courtesy Suzanne Leedom for FoodTV.com's BBQ Sauce Championship Cook-Off Competition

Who can resist peanut butter? I like to add a little pizzazz to my recipes, especially meat dishes, by adding a dab or two of some good ole peanut butter. For some mouth appeal, I have added to this recipe some chopped pecans. This sauce goes great with chicken and beef dishes!

NOTE: All spices may be modified to your family's taste.

Ingredients

• 1/4 cup peanut butter
• 1 3/4 cup ketchup
• 3 tablespoons light brown sugar
• 3 tablespoons Worcestershire sauce
• 2 dashes light soy sauce
• 2 teaspoons dried cilantro
• 1 pinch of dried thyme
• 1 tablespoon garlic powder
• crushed red pepper, to taste
• salt and pepper to taste
• 1/4 cup finely chopped pecans

Preparation

In medium mixing bowl, combine all other ingredients. Mix well. Slowly incorporate peanut butter and mix until well blended.

Sauce will be slightly thicker than traditional BBQ sauce. Refrigerate leftover sauce in tightly sealed container.

Barbecued Mango Madness

Recipe courtesy Michael Messina 2001 for FoodTV.com's BBQ Sauce Championship Cook-Off Competition - Runner-Up

This recipe is based on taste alone. It has never been measured out. It always comes out right.

Ingredients

• ketchup
• soy sauce
• balsamic vinegar
• 1 dash lemon juice
• brown sugar
• 2 cloves garlic
• 1 onion, chopped
• 1 green pepper, chopped
• olive oil
• salt and pepper
• 2 mangos, pureed

Preparation

Simmer for a bit till nice and semi-thick in texture. Remove from heat and cool.

Mixture can either be pureed or strained before applying to chicken, which is what this recipe was created for.

Big winner at Buccaneer tailgating events.

Kaapie Braai Sous

Recipe courtesy Maureen Horvath for FoodTV.com's BBQ Sauce Championship Cook-Off Contest

Mixing fruit with spice is part of the cooking culture of the Cape, inherited from the Cape Malays, indentured servants of the Dutch East India Company in the 17th Century.

Ingredients

• 2 tablespoons ground coriander
• 2 tablespoons garam masala
• 1 tablespoon garlic powder
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon ground nutmeg
• 1 teaspoon fresh ginger,  grated
• 1 teaspoon ground cinnamon
• 1 teaspoon fennel seed
• 1 tablespoon ground cumin
• 1 tablespoon brown sugar
• 4 bay leaves
• 4 tablespoons apricot jam
• 1/2 cup apple cider vinegar
• 1/2 cup tomato ketchup
• 3 tablespoons Worcestershire sauce
• 3 cloves garlic, crushed
• several drops of Tabasco sauce

Preparation

Bring to boil the first 12 ingredients and the vinegar. Simmer for 5 minutes on low heat and then allow to cool completely.

Remove the bay leaves and add the tomato ketchup, Worcestershire sauce, crushed garlic and Tabasco drops.

Combine well and store in a plastic container in the refrigerator for future use.

Bing Bang Best Bar-B-Que Sauce

Recipe courtesy Karen Rowe for FoodTV.com's BBQ Sauce Championship Cook-Off Contest

This recipe has a unique flavor to it after we had a bumper crop of Bing cherries from our tree. Enjoy it!

Ingredients

• 5 cups finely chopped, pitted Bing cherries
• 1/4 cup light brown sugar
• 1/4 cup dark molasses
• 1/2 cup paprika
• 1/3 cup garlic salt
• 2 tablespoons onion salt
• 2 tablespoons chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cumin
• 1/2 cup apple juice
• 1/2 cup grape juice
• 1/4 cup honey

Preparation

Simmer all of the above ingredients on medium heat for 30 minutes.

Then put in an ovenproof baking dish and bake in 375 degree oven for 1 hour till thick and rich.

Use for coating meat, fish or poultry.