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.

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.

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.

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.

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.

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

Western North Carolina-Style Sauce

Ingredients: (Western North Carolina-Style Sauce)

1/2 cup apple cider vinegar

1 teaspoon salt

1 teaspoon celery seed

1/2 teaspoon cinnamon

1/2 cup ketchup

1/2 teaspoon chili powder

1/8 teaspoon nutmeg

1/2 teaspoon brown sugar

Directions: (Western North Carolina-Style Sauce)

Mix all ingredients together in a saucepan, bring to a boil, and remove from heat. Pour over meat.

Worcestershire sauce

Ingredients: (Worcestershire sauce)

1 medium chopped onion

2 cloves garlic crushed

1 piece

1/4 in thick slice of ginger

3 tablespoons yellow mustard seeds

1 teaspoon peppercorns

1/2 teaspoon red pepper flakes

1 pieces cinnamon stick 2 in long

1 teaspoon cloves whole

1/2 teaspoon cardamom pods

2 cups vinegar 1/2 cup molasses

1/2 cup dark soy sauce

1/4 cup tamarind pulp

3 tablespoons salt

1/2 teaspoon curry powder

1 fillet crushed anchovy

1/2 cup water

Directions: (Worcestershire sauce)

Place the onion, the garlic, the mustard seeds, the red pepper flakes, the peppercorns, the ginger, the cinnamon, the cloves and the cardamom on a large piece of cheesecloth and tie in a little bag. In a large saucepan, combine the spice bag with the vinegar, the molasses, the soy sauce and the tamarind. Bring to a boil, lower the heat and let simmer for 45 minutes. Mix together the salt, the curry powder, the anchovy and the water. Add to the liquid in the saucepan. Remove from heat. Pour the contents of the saucepan (including the spice bag) into a stainless or glass container. Cover tightly and place in the refrigerator for two weeks, mixing from time to time and squeezing the spice bag. After the two weeks, remove the spice bag and bottle the sauce. Keep in the refrigerator and shake well before use.

Western North Carolina Style BBQ Sauce VI

Ingredients: (Western North Carolina Style BBQ Sauce VI)

1 1/2 cups brown sugar

1/2 cup butter 1 cup ketchup

8 ounces Heinz 57 Steak Sauce

1 tablespoon celery seed

1 cup onion — chopped

2 cloves garlic

1/2 cup vinegar

1 tablespoon dry mustard

1 tablespoon red pepper flakes

Directions: (Western North Carolina Style BBQ Sauce VI)

1. Caramelize butter and sugar until bubbly. Add vinegar and whisk. Add rest until thickened.

Wine Glazed Ham Steaks

Ingredients: (Wine Glazed Ham Steaks)

1 pound center-cut ham slice

1 inchthick —SAUCE—

1/2 cup dry white wine

1/4 cup orange juice

1/4 cup maple syrup

1 tablespoon cornstarch — dissolved in

2 teaspoons white wine vinegar

1/2 teaspoon dry mustard

1/4 teaspoon ground ginger

Directions: (Wine Glazed Ham Steaks)

Combine all ingredients except ham in saucepan. Bring the sauce to a slow boil, stirring constantly, then reduce heat and simmer for a few minutes. Grill ham over mesquite coals. Brush frequently with sauce on both sides, allowing 10 minutes of cooking time for each side. When done, place ham on serving dish, and pour remaining sauce over entire dish.