Frank Boyer's Favorite Barbecue Sauce Recipes

Honey-Dijon Barbecue Sauce

A simple yet delicious sauce that is excellent on chicken or pork.

Ingredients

• 2 parts honey
• 1 part Dijon mustard
• granulated garlic
• onion
• barbecue rub
• apple juice

Preparation

Mix everything in a sauce pan.

Simmer till just boiling. That's it.

I usually add some granulated garlic, and onion, rub, and apple juice.

Taste and adjust accordingly.

Note: use only Grey Poupon brand Dijon Mustard

Bills notes: I sent this recipe to an old friend of mine who is not experienced on the backyard grill. For a party, he cooked a pork loin on the rotisserie of his gas grill. He painted on this sauce the last 15 minutes of cooking. He removed the loin when it reached 155F internal temperature and became the instant BBQ guru of his retirement community.

Jamaican Jerk Sauce

Like that Caribbean heat? Try this sauce as a marinade to make Jamaican Jerk Chicken.

Ingredients

• 6 scallion greens, thinly sliced
• 2 large shallots
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger root, minced
• 1/2 scotch bonnet pepper, minced
• 1 tablespoon allspice
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon fresh thyme
• 1 teaspoon coarse salt
• 1 tablespoon dark brown sugar
• 1/2 cup fresh orange juice
• 1/2 cup rice wine vinegar
• 1/4 cup red wine vinegar
• 1/4 cup soy sauce
• 1/4 cup olive oil

Preparation

Combine scallions, shallots, garlic, ginger, chili. Set aside.

In another bowl, combine spices, thyme, salt, sugar. Into the spices, whisk the orange juice, both vinegars, and soy sauce.

Slowly drizzle in oil, while whisking constantly. Add the scallion mixture and stir.

Let rest 1 hr. before marinating meat or poultry.

Makes 2 1/2 cups.

Make Jerk Chicken by marinating chicken in sauce overnight, then roasting and basting in oven till cooked (or grill, if possible). Also great for ribs.

Honey Dijon Glaze

Ingredients

• 1/2 cup honey
• 1/2 cup Dijon mustard

Preparation

Mix together. Use as a glaze when grilling, baking or broiling chicken.

Paint it on the last 10 minutes of cooking.

Makes about 1 cup.

Use only Grey Poupon brand mustard.

Sometimes I add some garlic paste to add some flavor.