Wyoming Wild Barbecue Sauce

Ingredients: (Wyoming Wild Barbecue Sauce)

1 cup chili sauce

1 cup ketchup

1/4 cup steak sauce

1 tablespoon Worcestershire sauce

1 tablespoon garlic finely chopped

2 tablespoons horseradish

3 tablespoons dry mustard

2 tablespoons Tabasco pepper sauce

1 tablespoon dark molasses

1 tablespoon red wine vinegar

Directions: (Wyoming Wild Barbecue Sauce)

In a medium-sized bowl, combine all ingredients. Whisk until sauce is well blended. Store in a 1-quart covered jar in the refrigerator for up to 7 days. Use with beef, chicken, pork or game.

Yellow Sauce For Pulled Pork

Ingredients: (Yellow Sauce For Pulled Pork)

4 cups cider vinegar

1/4 cup honey — (1/4 to 1/2)

1/4 cup cheap yellow prepared mustard — (not dijon)

4 tablespoons brown sugar

4 teaspoons salt

2 teaspoons ground black pepper — (coarse)

4 teaspoons red hot pepper flakes — pulverized

Directions: (Yellow Sauce For Pulled Pork)

Heat all in a sauce pan on low for approx. 30 min, whisking while heating. The honey and mustard I start with a 1/4 cup and than just add by taste. It usually ends up somewhere less than 1/2 a cup. The pepper flakes are the kind you would sprinkle on pizza. I smash them so piece doesn’t get stuck in a judges teeth and starts to burn. I use about 1/2 to 3/4 cup of finished sauce to a 6 lb. pulled butt

Yellow Sauce For Sausage Or Brisket

Ingredients: (Yellow Sauce For Sausage Or Brisket)

1 1/2 cups cheap yellow prepared mustard — (NOT Dijon)

1 1/2 cups red wine vinegar

3/4 cup brown sugar

3 tablespoons margarine

4 teaspoons salt

1 tablespoon Worcestershire sauce

2 1/2 teaspoons ground black pepper — (coarse)

1 1/2 tablespoons Franks Louisiana hot sauce — (or similar)

Directions: (Yellow Sauce For Sausage Or Brisket)

Simmer for 30 minutes on low heat, whisking while heating.

Yet Another Barbecue Sauce – 1

Ingredients: (Yet Another Barbecue Sauce – 1)

1 1/2 cups Canadian beer

1 1/2 cups Heinz ketchup

1/2 cup dark brown sugar

4 tablespoons red wine vinegar or

3 tablespoons balsamic vinegar

2 teaspoons Dijon mustard — (Grey Poupon)

2 teaspoons Worcestershire sauce

1 teaspoon dry mustard — (super fine)

1 teaspoon basil crushed

2 tablespoons red chilies — crushed or pepper sauce to taste.

2 tablespoons olive oil

3 cloves garlic crushed and chopped

1 teaspoon fresh ground black pepper

Directions: (Yet Another Barbecue Sauce – 1)

1. Combine vinegar — beer, Worcestershire in a saucepan over medium heat. Add brown sugar and stir to dissolve. Add all the rest, bring to a boil and simmer for 20 minutes. 2. Heat uncovered just before using. If you like it hot, use the red chilies liberally, and use 1 tb of black pepper added last. Note: If using pork, parboil for 10 minutes, then bake until almost done. Brush sauce on, and grill no more than 20 minutes. Note: Beef ribs benefit from a water catch pan in the grill under large rib sections; Slows the cooking. Brush sauce on last 2 turns.

Yet Another Barbecue Sauce – 2

Ingredients: (Yet Another Barbecue Sauce – 2)

1/2 gallon ketchup

1 1/2 teaspoons pork drippings — (bacon)

1/4 cup vinegar

1/2 cup sugar

1 bottle Heinz

57 sauce

1/2 tablespoon black pepper

2 tablespoons red pepper

1 tablespoon garlic salt

1/4 cup chili powder

1/4 cup Worcestershire sauce

Directions: (Yet Another Barbecue Sauce – 2)

Combine all the ingredients and simmer until thick. When you use this remember it is really a glaze, not a sauce. You can thin it with Canadian beer before use. This is not as hot as it sounds but it is spicy.

Yucatan BBQ Sauce

Ingredients: (Yucatan BBQ Sauce)

2 medium lemon peel and juice

5 medium oranges peel and juice

1 tablespoon achiote seed softened in warm water

1 teaspoon cayenne

1/2 cup powdered chile ancho

1/2 cup powdered New Mexico chile (chimayo)

1/2 cup powdered California chile

6 cloves garlic large

1 cup olive oil

3 tablespoons white wine vinegar

2 teaspoons salt

Directions: (Yucatan BBQ Sauce)

Peel the lemons and oranges to get long strips of peel. Squeeze the juice from the peeled fruits and combine it with peel and all other ingredients in a large mixing bowl, mix well. Working in batches, transfer the soupy mess to a food processor or blender and process until its chopped to a coarse sticky paste. You may freeze the sauce at this stage, as it freezes beautifully. Smear thickly on chicken of fish, let marinate in the refrigerator as long as possible, at least over overnight, before roasting, broiling or BBQing. Basting occasionally during the cooking. Covers 3-4 chickens.

Western North Carolina Style BBQ Sauce II

Ingredients: (Western North Carolina Style BBQ Sauce II)

12 ounces canned tomatoes

2 cups water

6 ounces tomato paste

2 medium dried chile peppers

1/2 cup ketchup

2 tablespoons Worcestershire sauce

2 teaspoons chili powder

2 medium juice of two lemons

1/4 cup wine vinegar

2 1/2 teaspoons salt

1/4 teaspoon Tabasco sauce

2 tablespoons black pepper

1 medium Onion — chopped

1 clove garlic

2 pieces bay leaves

1/2 pound butter

2 teaspoons dry mustard

Directions: (Western North Carolina Style BBQ Sauce II)

1. Simmer all 30 minutes. Strain and cool.

Willingham’s Hot Bar-B-Que Sauce

Ingredients: (Willingham’s Hot Bar-B-Que Sauce)

4 cups tomato sauce

1 1/2 cups cola or beer

1 1/2 cups cider vinegar

1 1/2 cups chili sauce — (mild)

1/4 cup yellow mustard

1/2 cup bottled steak sauce — (a-1 sauce)

2 medium juice from

2 lemons

1/2 cup Worcestershire sauce

2 tablespoons vegetable oil

1 tablespoon soy sauce

2 teaspoons to

3 Tabasco sauce

1 1/2 cups brown sugar — packed

2 tablespoons black pepper — freshly ground

2 tablespoons garlic salt

1 tablespoon dry mustard

Directions: (Willingham’s Hot Bar-B-Que Sauce)

In a sauce pan, combine the tomato sauce, cola, vinegar, chili sauce, mustard, steak sauce, lemon juice, Worcestershire sauce, oil, soy sauce and Tabasco sauce. Stir well and bring to a simmer over medium heat. In a small bowl or glass jar with a lid, combine the brown sugar, pepper, garlic salt and mustard. Stir or shake to blend. Add the dry ingredients to the sauce in the pan and stir well. Increase heat to medium high and bring to a brisk simmer, stirring frequently. Cook for about 20 minutes or longer for a thicker, more intensely-flavored sauce. Cover the pan and reduce heat to low. Cook for about 30 minutes until flavors are well blended. Use immediately or cool and store in refrigerator. Flavor improves after standing in refrigerator for 24 hours.

Western North Carolina Style BBQ Sauce III

Ingredients: (Western North Carolina Style BBQ Sauce III)

1 cup tomato sauce

1/4 cup ketchup

1/4 cup white vinegar

1/4 cup water

2 tablespoons brown sugar

1 tablespoon paprika

2 tablespoons Worcestershire sauce

1 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon chili powder

1/8 teaspoon cayenne pepper

Directions: (Western North Carolina Style BBQ Sauce III)

1. Simmer for 10 minutes. Refrigerate for at least 12 hours before using.

Willingham’s Mild Bar-B-Que Sauce

Ingredients: (Willingham’s Mild Bar-B-Que Sauce)

4 cups tomato sauce

1 1/2 cups cola or beer

1 1/2 cups cider vinegar

1 1/2 cups chili sauce — (mild)

1/4 cup yellow mustard

1/2 cup bottled steak sauce — (a-1 sauce)

2 medium juice from 2 lemons

1/2 cup Worcestershire sauce

2 tablespoons vegetable oil

1 tablespoon soy sauce

1/2 teaspoon Tabasco sauce

1 1/2 cups brown sugar — packed

2 tablespoons black pepper — freshly ground

2 tablespoons garlic salt

1 tablespoon dry mustard

Directions: (Willingham’s Mild Bar-B-Que Sauce)

In a sauce pan, combine the tomato sauce, cola, vinegar, chili sauce, mustard, steak sauce, lemon juice, Worcestershire sauce, oil, soy sauce and Tabasco sauce. Stir well and bring to a simmer over medium heat. In a small bowl or glass jar with a lid, combine the brown sugar, pepper, garlic salt and mustard. Stir or shake to blend. Add the dry ingredients to the sauce in the pan and stir well. Increase heat to medium high and bring to a brisk simmer, stirring frequently. Cook for about 20 minutes or longer for a thicker, more intensely-flavored sauce. Cover the pan and reduce heat to low. Cook for about 30 minutes until flavors are well blended. Use immediately or cool and store in refrigerator. Flavor improves after standing in refrigerator for 24 hours.