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Quality Hog Roast & BBQ Event Catering
Covering Herts,Beds, Bucks,Essex,Surrey
Spicy-Sparkly BBQ Sauce
2-1/2 cups chopped onion 2-1/2 Tablespoons allspice 1 cup sugar
1 quart chili sauce 4 cloves garlic, crushed 1-1/2 Tablespoons mace
2-1/2 Tablespoons salt 1 quart vinegar 1/2 cup salad oil
1/2 teaspoon Tabasco 2-1/2 Tablespoons pepper 28 ounces ginger ale
42 ounces tomato puree
Mix onion, garlic and oil. Cook until onions are tender. Add the rest of the ingredients, simmer for 15 minutes. Baste during last part of cooking time. Makes 1 gallon.
Apple Tarragon Marinade
1/2 gallon apple cider 8 teaspoons salt
1 cup steak sauce 2 teaspoons ground pepper
2-1/3 cups sliced green onions with tops 1-1/2 cups honey
Mix all ingredients together. Bring to a boil, simmer for 20 minutes uncovered. Chill before using. Use as a marinade or sauce. Makes 1 gallon.
1/2 gallon salad oil 1/2 gallon vermouth or dry white wine
5-1/3 Tablespoons garlic salt 5-1/3 Tablespoons onion salt
In pan heat all ingredients to boiling. Baste during the end of cooking time. Makes 1 gallon.
California's Specialty BBQ Sauce
6 cups unsweetened pineapple juice 2 pints tomato paste
3 cups packed light brown sugar 1-1/2 cups vegetable oil
3 cups cider vinegar
Mix all ingredients together. Cook over low heat, stir until sugar dissolves. Makes 1 gallon.
Uncooked Barbecue Sauce
1 quart vegetable oil 1/2 cup light brown sugar 1 cup Worcestershire sauce
4 teaspoons salt 1 quart red-wine vinegar. 2 teaspoons ground pepper
1 cup chili powder 64 ounces tomato sauce
Mix all ingredients together. Blend well. Makes 1 gallon.
Tom Stewart's Basic BBQ Sauce
2 quarts vinegar 2 cups sugar 1 quart cooking oil
1 cup salt 14 ounces tomato catsup 4 teaspoons pepper
10 ounces prepared mustard 4 teaspoons pepper 6 ounces Worcestershire sauce
In large container, mix together all ingredients. No cooking or refrigeration is needed. Pour sauce in to a tightly covered 1 gallon glass container and store in a cool, dry place. Makes 1 gallon. *Courtesy of the National Broiler Council
4 12-ounce cans frozen orange juice concentrate 2-1/2 pints water
2 teaspoons soy sauce 3 cups packed brown sugar 1 Tablespoon salt
2 pints vinegar 1 Tablespoon pepper 2 cups honey
Thaw juice. Add remaining ingredients. Mix well. Makes 1 gallon.
Easy To Make Barbeque No.2
6 cups molasses 4-1/2 cups vinegar 6 cups prepared mustard
Mix molasses and mustard. Stir in vinegar. Blend well. Cover and refrigerate. Sauce will save for several weeks. Makes 1 gallon
Hot Pork Sauce
3 quarts catsup 2 Tablespoons salt 4 cups Worcestershire sauce
12 cloves garlic, minced 3 cups cider vinegar 1 cup cooking oil
Mix all ingredients. Bring to a boil. Let simmer 20 minutes. Makes 1 gallon.
Hawaiian Style Barbeque Sauce
1 quart vegetable oil 2 cups lemon juice 6 cups pineapple juice
2-1/2 cups soy sauce 2 cups molasses 8 teaspoons ginger
Add all ingredients together. Heat and simmer five minutes. Makes 1 gallon.
Sweet and Sour Sauce
1 x64 ounce bottle cetsup 1/4 cup prepared horseradish 3 cups dry sherry or water
1/2 cup Worcestershire sauce 2 cups vinegar 2/3 cup finely chopped onion 2 cups packed brown sugar 2 teaspoons seasoned salt 1 cup soy sauce
Combine all ingredients. Bring to a boil, reduce heat and simmer uncovered for thirty minutes. Baste meat during the last fifteen minutes of cooking. Makes 1 gallon.
1/2 gallon prepared mustard 2-1/2 Tablespoons rosemary 1/2 gallon honey leaves, crushed
5-1/3 Tablespoons salt 4 teaspoons pepper
Mix all ingredients. Baste during last half of cooking time. May top with remaining sauce before serving. Makes 1 gallon.
Coffee BBQ Sauce
1/2 cup packed brown sugar 1/3 cup cider vinegar 1/2 cup Worcestershire sauce
1 cup strong coffee 1-1/2 cups catsup 1/2 cup com oil
Combine all ingredients, mix well. Allow to stand 4 hours before using. Makes 1 gallon.