Making Delicious Barbecue Sauces

What you cook and how you cook it are only part of the story when using a grill. A good barbecue sauce makes the meal even more delicious. Forget about buying sauce off the shelf because the taste does not come close to that of homemade sauce. Here are two excellent barbecue sauce recipes that will make a grilled meal a winner.

Sweet, Hot Barbecue Sauce ingredients:

• 1 cup canned tomato sauce
• 1 cup carbonated cola beverage (not diet cola)
• 1 six-ounce can tomato paste
• ½ cup cider vinegar
• ½ cup molasses
• ½ cup brown sugar, packed
• ½ cup Worcestershire sauce
• ¼ cup butter
• 1 ½ tablespoons steak sauce
• 2 ½ teaspoons balsamic vinegar
• 1 tablespoon chili powder
• 1 tablespoon yellow mustard
• 1 teaspoon hot pepper sauce
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• 1 teaspoon dried savory
• Mixing spoon
• Large saucepan

Step 1: Mix the tomato sauce, cola, tomato paste, Worcestershire sauce, butter, molasses, brown sugar, two vinegars, mustard, and steak sauce in the saucepan.

Step 2: Season with the garlic salt, onion powder, savory, hot pepper sauce, and chili powder, then stir to blend ingredients.

Step 3: Cook on a burner set to low heat, occasionally stirring, until the sauce thickens enough to coat the back of the spoon.

Tropical, Spicy Barbecue Sauce ingredients:

• 1 cup ketchup
• 1 cup water
• ½ cup orange juice concentrate
• ½ cup rum
• ¼ cup dark brown sugar, loose packed
• ¼ cup light soy sauce
• ¼ cup apple cider vinegar
• ¼ cup hot sauce
• 1 tablespoon and 1 teaspoon ground allspice
• 1 rounded teaspoon of grated ginger root
• 1 teaspoon salt
• 2 bay leaves
• ½ teaspoon cinnamon
• Nonreactive saucepan
• Mixing spoon
• Whisk
• Strainer

Step 1: Combine the brown sugar and rum in the saucepan. Bring to boil on the stove and cook until reduced by half, approximately 3 to 5 minutes.

Step 2: Add the soy sauce, hot sauce, vinegar, ketchup, water, and orange juice concentrate. Whisk in the ginger, salt, cinnamon, bay leaves, and allspice. Bring the ingredients to boiling, reduce the heat, and simmer until reduced by half, approximately 20 minutes.

Step 3: Remove bay leaves. Run the sauce through the strainer. Allow sauce to cool. It is best to wait 12 hours before serving.

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