Excerpts from an article by Andrew Schloss
Special to the Washington Post, August 6, 1997

"The most democratic religion in America has no chapel. Its altar is a glowing bed of coals, its priesthood an army of aproned suburbanites brandishing spatulas and bulb basters. Most men are eager to cook outdoors and often consider themselves experts at creating great barbecue, jealously harboring recipes for sauces and indirect-heat-techniques. Such culinary one-upmanship has given birth to countless barbecue sauces, which is only fitting....Every sauce provides three things: flavor, tenderness and juiciness....Tenderizing depends on the addition of an acid, ranging from vinegar to tomato, citrus juice to yogurt, etc..... To start you off, we have devised 42 sauces (a few reproduced here) that can be used with anything you wish to barbecue. Simply brush or rub it on the meat, allow it to marinate at least an hour refrigerated, then grill over moderate heat.

All recipes yield enough for four portions."

Traditional Barbecue Sauce I

Saute 1 chopped small; onion and 1 minced garlic clove
in 1 tablespoon of corn oil until softened.
Add 2 tablespoons apple-cider vinegar, 1/2 cup ketchup,
1 teaspoon each of brown mustard, Worcestershire sauce, and
and hot pepper sauce (such as Tabasco), and the juice of 1/2 lemon.

Traditional Barbecue Sauce IV

Saute 1 grated medium onion, 2 minced garlic cloves,
and 1 (or 2) minced jalapeno chiles in 1 tablespoon corn oil until softened
Mix in 3/4 cup Ketchup, 1/2 cup cider vinegar, 2 tablespoons hot pepper sauce
(such as Tabasco), and 1 tablespoon Worcestershire sauce.

Traditional Barbecue Sauce V

In a food processor or blender, chop 1 roasted and seeded
red bell pepper with 2 seeded jalapeno chiles and 3 garlic cloves and
1/2 cup chopped onion until evenly minced. Simmer with 2 tablespoons
cider vinegar, 1 tablespoon vegetable oil, 1/4 cup ketchup, 1 tablespoon sugar,
1/2 teaspoon ground cumin, and 2 tablespoons crushed red pepper flakes for 10 minutes.
Season with plenty of salt and pepper.

Spicy Horseradish Barbecue sauce

Mix 1 cup ketchup with 1/2 cup hot salsa, 2 tablespoons hot mustard,
2 tablespoons prepared white horseradish, 2 tablespoons corn oil,
and salt and pepper to taste.

Chili Barbecue Sauce

Saute 1 chopped small onion and 3 minced pickled jalapeno chiles
with 1 tablespoon chili powder, 1 teaspoon ground cumin,
and 1/4 teaspoon dried oregano in 1 tablespoon corn oil until softened.
Add 1 cup tomato sauce, 1 tablespoon cider vinegar, and salt and pepper to taste.

Hickory Orange Barbecue Sauce

In a small skillet, cook 2 finely chopped hickory-smoked
bacon slices until crisp. Add 1 chopped small onion and cook until softened.
Mix in 1 cup orange juice, 1 teaspoon cider vinegar, 2 tablespoons
light brown sugar, and 2 teaspoons orange marmalade. Salt and pepper to taste.

Easy Mustard Barbecue Sauce

Mix 1/3 cup Dijon-style mustard with 1 teaspoon minced garlic. 2 tablespoons olive oil,
1 teaspoon white-wine vinegar, and salt and pepper to taste.

Mustard Molasses Barbecue Sauce

Mix 1/4 cup brown mustard with 2 tablespoons peanut oil, 2 teaspoons lemon juice,
and 1 tablespoon molasses.

Italian Grill Sauce

In a small skillet, combine 4 minced garlic cloves, a crumbled bay leaf,
a pinch of dried oregano, and 1/3 cup olive oil. Heat gently until the oil is warm.
Remove from heat, and add the juice of a large lemon, and salt and pepper to taste.

Chinese Chili Sauce

Mix 1/4 cup peanut oil with 2 tablespoons dark sesame oil, 1 tablespoon
Chinese Chili Paste With Garlic, 1 teaspoon honey, and 2 tablespoons soy sauce.

DISCLAIMER: These recipes are the inventions of Andrew Schloss and in no way do I lay claim to any of them. I have re-printed only a few here---Mr. Schloss' most recent book is "Cooking With Three Ingredients" (Harper-Collins)

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