Picnic Recipes--Camping Cooking Recipes

Barbecue-BBQ-- Main Meals Recipes

 

Barbecue-BBQ Sauce Recipes


200--Homemade Barbecue--BBQ Sauce Recipes

Below are homemade delicious BBQ sauce recipes and Barbecue Recipes for beef, chicken, fish, meatball, ham and pork.

BBQ brisket

Homemade BBQ Sauce Recipe

1 c. catsup

1 c. brown sugar

1/4 c. vinegar

1/2 tsp. garlic salt

1/4 tsp. onion salt

1/2 tsp. ground cloves

Dash allspice

1/2 tsp. prepared mustard

Mix all ingredients thoroughly.



684079 -- Barbecue sauce - Chili and Honey

2 bottles chili sauce

8 oz. honey

1/4 tsp. mustard powder

1/4 tsp. (or a little less) pepper

1 tsp. salt

1/2 tsp. Tabasco sauce

1/4 tsp. garlic powder

Mix and use with chicken, pork, whatever.

684080 -- Honey Barbecue

3/4 c. honey

1/2 c. ketchup

1/4 c. butter (1/2 stick)

1 tbsp. vinegar

2 tsp. Dijon style mustard

2 tbsp. brown sugar

1 tbsp. soy sauce

1 clove garlic, put through a press

Combine all the ingredients in a sauce pan and simmer the mixture for 5 minutes. Makes about 1 1/2 cups sauce. Leftover can be stored in the refrigerator for later use.


684081 -- Beef BAR-B-Q

3 lbs. beef stew or beef roast

3 to 4 lg. onions

1 (28 oz.) ketchup

Salt & pepper

Pinch or more of allspice, cloves &

cinnamon

1 tsp. brown sugar

Cook beef in pressure cooker for 30 minutes. Cool and pull meat apart. Brown onions and add to beef. Add ketchup plus 1 bottle of water that beef was cooked in. Add brown sugar and salt and pepper. Cook down until dry over low heat. Milford, Ohio


684082 -- Barbecue Sauce for Pork

1 bottle chili sauce

1/2 tsp. dry mustard

1 tbsp. Worcestershire sauce

1 c. brown sugar

1/2 tsp. garlic salt

Dry onions

Bring to boil, may be used in cooking or serve in bowl over meat.


684083 -- WESSON JIFFY Barbecue sauce

1/2 c. Wesson oil

3/4 c. chopped onion

3/4 c. tomato catsup

2 tbsp. prepared mustard

1/2 tsp. pepper

3/4 c. water

1/3 c. lemon juice

3 tbsp. sugar

3 tbsp. Worcestershire sauce

2 tsp. salt

Cook onion until tender in hot Wesson oil, add rest of ingredients. Simmer 15 minutes. Makes enough to baste 2 chickens. (Chili sauce will give it a tang!)


684084 -- Barbecue Sauce for Fish

1/8 tsp. garlic powder

Dash Worcestershire sauce

1/4 c. dry Vermouth

1 tbsp. dry mustard

2 tbsp. soy sauce

1 stick butter

Simmer a few minutes. Add 1/2 cup catsup. Brush over fish frequently. Excellent on salmon fillets. This is for outdoor grilling only. Yakima, WA


684085 -- Barbecue Sauce - Mustard and Ketchup

1 1/2 c. ketchup

1 1/2 c. water

1/4 c. vinegar

1/2 c. brown sugar

1 tbsp. dry mustard

1 1/2 tbsp. chili powder

Mix ingredients together and pour over meat to cook. Quick and easy.


684071 -- Chicken Barbecue Sauce

1/2 c. vegetable oil

1 c. cider vinegar

2 tbsp. salt

1 1/2 tsp. poultry seasoning

1/4 tsp. pepper

1 egg

Beat egg. Add oil; beat again. Add other ingredients and beat. Soak chicken in mixture overnight before cooking on grill. Coat pieces with mixture each time you turn chicken.


684072 -- CHUCK WAGON Barbecue Sauce

1 tbsp. vegetable oil

1 clove garlic, chopped

2 tsp. chili powder

1 1/2 c. ketchup

1/4 c. cider vinegar

1/4 c. brown sugar

1/4 c. Worcestershire sauce

In 2 quart saucepan, heat oil. Add garlic and chili powder; cook 1 minute. Stir in remaining ingredients; heat sauce to boiling. Cover pan partially and simmer sauce over low heat 15 minutes to blend flavors, stirring occasionally. Transfer sauce to serving bowl. Makes about 2 cups.


684074 -- Meatballs with Barbecue Sauce

1 lb. ground beef

1/4 c. fine dry bread crumbs

1/4 c. chopped onions

1 tsp. salt and dash of pepper

1/3 c. milk

1 egg, slightly beaten

Mix well. Form ball. Place in baking dish


Barbecue sauce:

1 c. ketchup

3/4 c. chili sauce

2 tbsp. mustard

1/4 c. brown sugar

2 cloves chopped garlic

1 tbsp. celery seed, optional

2 tbsp. Worcestershire sauce

1/2 tsp. salt

1 1/2 c. water

1 or 2 dashes Tabasco

Mix together ingredients for sauce. Pour sauce over meatballs. Bake (foil covered) at 350 degrees for 45 minutes. Serve over rice.


684075 -- BRESCIA'S Barbecue Sauce

3 tbsp. corn or olive oil

1 c. diced onions, Texas sweet is best

4 garlic cloves, finely minced

1/2 c. diced bell pepper, green, red

or yellow

1/2 c. diced celery

3 c. tomato juice or tomato sauce

2 tbsp. tomato paste

1/2 c. cider vinegar

1 tsp. crushed dried red pepper

2 tbsp. dry mustard

2/3 c. brown sugar

1 spice bag containing the following:

Rind of 1/2 lemon

4 whole cloves

24 whole black peppercorns

1 lg. bay leaf

Pinch of whole rosemary

Pinch of thyme

Pinch of oregano

Pinch of marjoram, tied in cheesecloth

Saute onions and garlic in hot oil for 2 minutes or until onions are transparent. Add bell pepper and celery; saute for 2 minutes more. Stir in tomato juice, tomato paste, vinegar, crushed red pepper, dry mustard and brown sugar. Stir constantly with a wooden spoon, bring to a rolling boil. Add the spice bag, place cover ajar and simmer for 45 minutes at low heat. Stir regularly. Take spice bag out, pour sauce into blender. Blend at high speed until smooth. Sop on brisket or ribs after cooking or while smoking them. You can keep it in the refrigerator for up to 2 weeks as it makes 1 quart.


684076 -- Barbecue Sauce - Worchestershire

1 med. onion

2 tbsp. fat (can omit)

2 tbsp. vinegar

2 tbsp. brown sugar

1/4 c. lemon juice

1 c. ketchup

3 tbsp. Worcestershire sauce

1/2 tbsp. prepared mustard

1 c. water

1/2 c. chopped celery

Salt & red pepper to taste

Brown onion in 2 tablespoons of fat. Mix all ingredients; simmer 30 minutes. Increase red pepper for tangy sauce. Can keep in refrigerator for weeks. Can double or triple recipe. This recipe is enough sauce for one 3 1/2 lb. frying chicken.


684087 -- Barbecue Sauce - Secret Ingredient

1/2 c. oil or butter

1 c. vinegar

1/4 c. water

2 tbsp. salt

1/2 tsp. pepper

1 tsp. poultry seasoning

1 tsp. garlic salt

Combine all ingredients, bring to a boil. Use on your favorite meats.


684088 -- OKLAHOMA Barbecue Sauce

8 oz. spicy V8 juice

1/2 c. water

1/4 c. red wine vinegar

1/4 c. ketchup

2 tbsp. Worcestershire sauce

2 tbsp. honey

1 tbsp. paprika

1/8 tsp. cayenne pepper

1 tsp. mustard powder

1/4 tsp. salt, opt.

1/4 tsp. chili powder, more if desired

Combine ingredients in a small non aluminum saucepan, stirring until blended. Bring mixture to boil, reduce heat and simmer for 15 minutes or until slightly thickened. Yield 1 3/4 cups.


Chicken BBQ Sauce

1/3 c. ketchup

1 tbsp. Worcestershire sauce

1 tsp. white vinegar

2 tsp. vegetable oil

2 tsp. brown sugar, packed

1/2 tsp. powdered sugar

1/2 tsp. salt

Dash of pepper

Combine all ingredients in saucepan and bring to boil. Reduce to low heat and simmer, stirring frequently for 5 to 10 minutes. Makes enough to coat 4 pieces of chicken.

684093 -- BAR-B-Q Sauce - Quick and Easy

4 tbsp. brown sugar

1/2 c. catsup

2 tsp. Worcestershire sauce

2 tsp. mustard

1/4 c. vinegar

Dash salt and pepper

Combine all ingredients and pour over meat. Simmer together. If using over chicken, pour over raw chicken and bake in oven until meat is done.

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684096 -- Barbecue Sauce fro Chicken

2/3 c. butter or margarine

2 tbsp. sugar

1 tbsp. salt

2/3 c. water or stock

Few grains of cayenne pepper

2 tbsp. chopped pickle (optional)

2 tbsp. Worcestershire sauce

1 1/2 tsp. lemon juice

1/4 c. vinegar

1/4 tsp. Tabasco sauce

2 tbsp. flour

Melt butter and combine with all dry ingredients. Stir until well blended. Remove from heat. Combine remaining ingredients and gradually stir into butter. Return to heat and cook, stirring constantly, until thick and smooth. Makes enough for 2 chickens.

684097 -- Barbecue Sauce - Sweet Pickle Relish

2 tbsp. butter

1 med. onion, chopped

1/2 c. chili sauce

2 tbsp. water

2 tsp. sugar

1 tbsp. Worcestershire sauce

1/4 c. pickle relish, sweet

Melt butter over low heat. Add onion and saute until tender and brown. Add remaining ingredients and cook over low heat about 5 minutes.


684098 -- STEVE'S Barbecue Sauce

2 lg. onions, chopped

4 cloves garlic, minced

1/2 c. vegetable oil

1 1/2 tsp. kosher salt

1 tbsp. fresh ground pepper

1/4 tsp. cayenne

1 tbsp. paprika

4 tbsp. wine vinegar

5 1/2 c. ketchup

1 c. packed brown sugar

4 tbsp. tomato paste

1/4 c. apricot jam

Hot pepper sauce to taste

1 tbsp. Worcestershire sauce

1 c. soy sauce

1/2 c. honey

1 tbsp. lemon juice

2 tbsp. Dijon mustard

Saute onions and garlic in oil over medium flame until softened. Add salt, pepper, cayenne and paprika. Continue cooking approximately 10 minutes. Add vinegar, cook another 10 minutes. Add remaining ingredients. Simmer in covered pot for 1 hour. Stir frequently.


684099 -- Texas Pete's BAR-B-Q Sauce

1 (29 oz.) tomato puree

1 (24 oz.) jar mustard

1 bottle Texas Pete hot sauce

2 pt. vinegar

1 (20 oz.) Grandma's Bar-B-Q Sauce

2 (16 oz.) Piggy Park Sauce

1/2 c. sugar

1/2 c. black pepper

Mix together and pour in small jars.


684100 -- BAR-B-QUE Sauce Recipe

1/3 c. salad oil

1/3 c. vinegar

1/3 c. Worcestershire

2 tsp. salt

1/8 tsp. hot pepper sauce

1 c. ketchup

2 tsp. dry mustard

1/2 c. brown sugar

2 or 3 bay leaves

1 tbsp. dry minced onion

Dash pepper

Blend salad oil with vinegar in saucepan. Add rest of the ingredients. Bring to a boil and simmer 5 minutes.


684104 -- NEVER FAIL Barbecue Sauce

1 c. catsup

1/4 c. brown sugar

1/4 c. onion, finely chopped

1/4 c. orange juice

1/4 c. white vinegar

2 tbsp. Worcestershire sauce

Boil for 5 minutes. Pour over chicken parts, pork chops or ribs; or marinate beef steaks in 4 hours and grill. A good all purpose Barbecue sauce.


684105 -- Barbecue Sauce - Beer

16 oz. catsup

16 oz. tomato puree

1 c. dark cider vinegar

2 c. brown sugar

2 tbsp. Worcestershire sauce

2 tbsp. Liquid "Smoke"

2 tbsp. celery seed

1 tsp. black pepper

8 oz. beer

1/8 tsp. hot powdered mustard

2 tbsp. margarine

1/8 tsp. Tabasco

Bring all ingredients to boil. Simmer for 20 minutes. Freezes well or lasts 2 weeks in refrigerator. Do not let come to a boil when reheating.


684108 -- Jenn's Barbecue Sauce

1 (28 oz.) bottle hickory smoked

Barbecue sauce

1 (14 oz.) bottle catsup

1 1/4 c. brown sugar

3/4 tsp. black pepper

1 lg. onion, chopped

2 garlic cloves, finely chopped

1/2 c. water

3/4 tsp. Worcestershire sauce

Combine all ingredients and cook until fairly thick.


684109 -- KATHERINE'S Barbecue Sauce

--------------

1 (16 oz.) jar smoke-flavored BBQ sauce

1/2 c. boiling water

1 chicken bouillon cube

1 c. catsup

1 tbsp. fresh lemon juice

1 1/2 tsp. curry powder

1/2 tsp. freshly ground pepper

1 tbsp. Worcestershire sauce

1 tsp. dry mustard

6 oz. beer

1/2 c. dark brown sugar

Place all ingredients in a large saucepan and bring to boil. Reduce to simmer; cook 10 minutes, adding more beer if needed. Makes 4 1/2 cups.


684111 -- BAR-B-Q Sauce - Easy

1 1/2 c. catsup

5 cloves garlic

2 tbsp. cider vinegar

2 tbsp. honey

1 tbsp. Worcestershire sauce


684112 -- BAR-B-Q Sauce - Brown Sugar

1 (32 oz.) catsup

1 1/2 c. dark brown sugar

1-2 tsp. Worcestershire sauce

1-2 tsp. liquid smoke

1 tsp. lemon juice

1-2 tsp. red pepper

Simmer 30 minutes. Season to taste.


684113 -- Barbecue Sauce - Family Favorite

1 lg. onion

1 1/2 c. catsup

Garlic powder or salt to taste

1/4 c. Worcestershire sauce

2 tbsp. sugar

1 tbsp. butter

1 c. hot water

Stir all ingredients together and heat thoroughly.


684116 -- BAR-B-Q Chicken

--White sauce (for one chicken):--

Juice 2 lemons

2 1/2 tbsp. vinegar

1/4 c. melted butter

3 tbsp. mayonnaise

Salt, pepper to taste

Mix melted butter, mayonnaise together. Add lemon juice, vinegar; add salt, black pepper to taste. Baste with sauce as you grill chicken.


684120 -- OZARK BAR-B-QUE sauce

1 pt. cooked or canned tomatoes rubbed

through colander

1 tbsp. red pepper or Tabasco

2 tbsp. ground horseradish

1 c. chopped onion

1/4 c. chopped green peppers

1/4 c. vinegar

1/4 c. butter, shortening, or oil

1 tbsp. sugar

2 tsp. salt

1/2 tsp. black pepper

1 tsp. cinnamon

4 cloves garlic, minced or ground

1 bottle catsup and 1 tablespoon Worcestershire sauce may be added to this recipe for further zest and tang. Cook slowly over low heat for 30 minutes.


684121 -- Barbecue Sauce - Award winning

1 bottle catsup (14 oz.)

1 bottle Worcestershire (5 oz.)

1/2 c. vinegar

1/2 c. brown sugar

1/2 c. white sugar or honey

1 tbsp. garlic salt

2 tbsp. mustard (dry)

1 tbsp. paprika

1 tbsp. salt

1 tbsp. chili powder

Cook together until sugar melts.


684128 -- VENISON Barbecue Sauce

1 bottle teriyaki sauce

3 tbsp. ginger, finely chopped

3 tbsp. butter

2 tbsp. meat tenderizer or 3/4 c.

fresh pineapple, or papaya, crushed

1/4 c. sesame seeds

3 cloves crushed garlic

Heat sauce to a boil in a pan or in microwave. Cool to lukewarm and soak steaks, shish kabobs, or wild fowl in mixture 45 minutes or more then remove to grill. Use left over sauce to baste cooking meat.


684129 -- BAR-B-QUE Sauce for Ribs

2 lbs. Country ribs

1 tbsp. brown sugar

1 tbsp. soy sauce

1 tbsp. vinegar

1/2 c. ketchup

1 c. hot water

1/2 tsp. Worcestershire sauce

1/2 tsp. chili powder

Brown and salt ribs. Drain off excess fat. Pour sauce over ribs. Bake 1 1/2 hours in moderate oven. Baste often. For more ribs double or triple sauce.


684130 -- TING TOWN BAR-B-Q sauce

1/4 c. butter

1 green pepper, chopped

1 onion, finely chopped

1/4 c. sugar

1 tsp. salt

2 tsp. paprika

1 tsp. Worcestershire sauce

3 (8 oz.) cans tomato sauce

3 c. ketchup

1 c. wine or cider vinegar

2 tsp. celery seed

2 tsp. dry mustard

1/2 tsp. pepper

Mix all together and simmer for 2 hours; stir. Good with ham, beef or pork roasts, for sandwiches.


684134 -- OUTDOOR BAR-B-QUING CREOLE SEASONING

1 (26 oz.) Morton salt

1 1/2oz. box black pepper

2 oz. box ground red pepper

1 oz. bottle pure garlic powder

1 oz. jar chili powder

1 oz. Accent

Mix well and use on all foods. As you would use salt. Store in airtight container. Anquilla, Mississippi


684135 -- CORNELL Barbecue Sauce

1/2 c. cooking oil

1 c. cider vinegar

2 tbsp. salt

1 1/2 tsp. poultry seasoning

1/4 tsp. white pepper

1 egg

Combine ingredients and marinate about 6 chicken halves. Use also as a baste.


684141 -- BARBECUED HAM

5 lb. sliced ham

1 1/2 c. catsup

1/2 c. chopped onion

1/2 c. chopped green pepper

1/4 lb. margarine

6 tsp. brown sugar

6 tbsp. mustard with horseradish

1 tsp. Worcestershire sauce

Mix all ingredients except ham. Simmer sauce for 15 minutes. Add ham and simmer 1 hour. Serve on buns. Serves 10-15.


684146 -- MY MOST REQUESTED Barbecue Sauce

1/2 c. catsup

2 tbsp. brown sugar

1/4 c. vinegar

2 tbsp. Worcestershire sauce

1/2 tsp. chili powder

1/2 tsp. salt (opt.)

Dash black pepper

2-3 drops red pepper sauce

Add more zip with more pepper and extra hot sauce.


684147 -- UNCLE URIA'S BAR-B-Q sauce

2 tbsp. fat

1 med. onion

1/2 tsp. salt

1/2 tsp. mustard

1/2 c. water

1 (8 oz.) tomato sauce (I use ketchup)

1 tbsp. vinegar

2 tbsp. brown sugar

1 tbsp. Worcestershire sauce

Brown onion in fat. Add rest of ingredients and simmer, stirring well. Baste chicken while barbecuing or pour over chicken and bake. Also good on spareribs or hamburgers.


684152 -- BOURBON Barbecue Sauce

1 c. ketchup

1/3 c. bourbon

1/4 c. molasses

1/4 c. vinegar

1 tbsp. Worcestershire sauce

2 tsp. soy sauce

1/2 tsp. dry mustard

1/4 tsp. pepper

2 cloves garlic, crushed

1 tbsp. lemon juice

Mix well, let stand several hours.


684156 -- MAD OKIE BAR-B-Q sauce

2 1/2 cloves garlic

1 lg. onion

2 tbsp. shortening

1 sm. bottle ketchup

1/3 c. Worcestershire sauce

1/4 c. vinegar or juice of 1 lemon

1/4 c. Mad Okie picante sauce

1/2 c. brown sugar

2 tbsp. mustard

1 tbsp. liquid smoke

In large skillet, chop up onion and garlic and fry in the shortening. Now mix remaining ingredients in and bring to a boil, after it reaches a boil, remove from heat.


684162 -- BAR-B-QUE BEEF

1 (3 lb.) roast beef

1 c. catsup

2 c. water

1/2 c. Worcestershire sauce

1 tsp. chili powder

2 dashes soy sauce

1 onion

Bake meat until well done the day before using. Slice. Heat all other ingredients and pour over meat in roaster. Heat slowly.


684163 -- BAR-B-QUE HAMBURGER

2 lb. ground beef

1 c. celery, cut up

1 pepper, cut up

2 lg. onions, diced

2 tbsp. vinegar

1/2 tsp. dry mustard

2 tbsp. Worcestershire sauce

1 (14 oz.) bottle ketchup

1/3 bottle water, use ketchup bottle

Salt to taste

Pepper to taste

Garlic salt to taste

Celery Salt to taste

Brown meat. Pour all ingredients over meat. Add water. Simmer about an hour.

684169 -- THE HOME SHOW Barbecue Sauce

1/2 c. chopped onion

1/3 c. chopped green pepper

1/3 c. chopped celery

3 tbsp. oil

1 tbsp. garlic powder

1 tbsp. chili powder

1 tbsp. cocoa

1 tsp. cinnamon

1 tsp. salt

1/2 tsp. pepper

1 c. catsup

1/2 c. cider vinegar

1/3 c. packed brown sugar

1/3 c. molasses

1/2 c. water

1 tbsp. horseradish

1 tsp. Tabasco sauce

Saute vegetables in oil until soft. Add all other ingredients and simmer until sauce is dark red-brown.


684170 -- SIMPLE HONOLULU BAR-B-Q sauce

Melt 1 tablespoon butter. Add and heat: 1/4 c. orange juice

1/4 c. ketchup (or 1/2 c.)

1/4 c. lemon juice

1 or 2 tbsp. honey

1/2 tsp. ginger

2 tbsp. tamar sauce (soy sauce)

Thicken with cornstarch if you want.

 


684179

1 sm. bottle catsup

1 sm. jar mustard

1 c. sugar

1 bottle Worcestershire sauce

1 bay leaf

1 stick oleo

Put in saucepan and simmer over heat for 30 minutes. Saucepan should be covered. Remove bay leaf before using.


684180 -- Barbecue Sauce - Hot

3 tbsp. ketchup

3 tbsp. vinegar

3 tbsp. butter

3 tbsp. Worcestershire sauce

3 tbsp. lemon juice

5 tsp. prepared mustard

4 1/2 tsp. salt

4 tsp. paprika

1 tsp. cayenne pepper

2 1/2 tsp. chili powder

1/8 tsp. liquid smoke

6 tbsp. water

Mix all ingredients in a sauce pan. Simmer on low heat for 20 to 30 minutes. Makes approximately 1 1/2 cups. This will keep in refrigerator for several weeks.


684181 -- JOAN'S Barbecue Sauce

1 qt. tomato juice

1 pt. vinegar, dark

1 med. bottle ketchup

1 clove garlic

Pepper

1 stick oleo

1 bottle Worcestershire sauce

2 to 3 onions, chunked

1/2 lb. brown sugar (taste)

Tabasco sauce

Simmer about 30 minutes.


684182 -- MICHAUDS "FAMOUS" Barbecue Sauce

1 lg. can tomato puree

1/2 can water

1 sm. onion, chopped fine

6 tbsp. vinegar

4 tbsp. Worcestershire sauce

2 tsp. salt

2 tsp. paprika

2 tsp. chili powder

1 tsp. pepper

1/2 tsp. cinnamon

1/4 tsp ground cloves

Heat all ingredients in a medium saucepan to boiling. Then simmer sauce for about 1/2 hour. Accts. Rec.


684184 -- Ham

1/2 c. salad oil

1/2 c. ketchup

4 tbsp. brown sugar

1 tsp. mustard

1/4 tsp. pepper

1/2 tsp. garlic salt

1 tbsp. Worcestershire sauce

1/2 lb. chipped ham


684185-

1 med. onion

4 tbsp. lemon juice

2 tbsp. margarine

1 c. catsup

2 tbsp. vinegar

3 tbsp. Worcestershire sauce

2 tbsp. brown sugar

Brown onion in margarine; add other ingredients - simmer.


684186 -- HOMEMADE BAR-B-Q sauce

1 tbsp. butter

Dash of garlic powder

1/2 c. ketchup

1/3 c. Barbecue sauce

2 tbsp. brown sugar

2 tbsp. chopped onion

1 tbsp. Worcestershire sauce

1 tbsp. mustard

1/4 tsp. salt

Dash of lemon juice

Blend all ingredients together and simmer on stove for 15 minutes.


684188 -- CHICKEN BAR-B-QUE

Juice of 9 lemons

1 pt. mayonnaise

1 pt. mustard

1 lg. frozen apple juice

Lemon pepper

Salt to taste

1 tsp. powdered garlic

1/4 lb. butter

Mix all ingredients into large boiler. Heat over medium heat, stir well. Bring to a simmer. Do not boil.


Barbecue sauce

1/4 c. catsup

2 tbsp. vinegar

1 tsp. Worcestershire

1/2 tsp. chili powder

1 tbsp. chopped onion

Mix and pour over pheasant, chicken, ribs or whatever. Bake.


684190 -- BBQ'S Leftovers

Use this recipe with any leftover sliced meat - chicken, beef or pork, to make a sandwich. 1/2 c. ketchup

1/2 c. water

1/4 clove garlic, or garlic powder to

taste

1 tsp. prepared mustard

1 tsp. chili powder

1/2 tsp. Worcestershire

1-2 tsp. sugar

Mix and heat in frying pan. Add meat. Serve warm on buns.


684191 -- BAR-B-Q SUPREME

3 tbsp. brown sugar

2 tbsp. Worcestershire sauce

1/2 tbsp. prepared mustard

1/2 c. vinegar

1/2 c. ketchup

1/4 c. butter

1 tsp. salt

1/2 tsp. pepper (red)

1 tsp. paprika

Thicken a little with cornstarch

Heat to boil.


684192 -- BAR-B-Q Sauce

2 qts. ketchup

1 1/4 c. Wesson oil

1 (10 oz.) bottle Scott's Bar-B-Q

Sauce

1 (3 oz.) Texas Pete

2 tbsp. onion salt

16 oz. vinegar

1 tbsp. sugar

1 tbsp. crushed red pepper

Mix all ingredients and simmer. Do not boil. Can refrigerate and use as needed. Use with chicken, pork or beef.


684193

Mix in saucepan: 1/2 c. vinegar

1 c. water

4 tbsp. sugar

2 tbsp. mustard

1 tsp. pepper

2 tsp. salt

1/2 tsp. cayenne pepper

2 thick lemon slices

2 onions, peeled & sliced

1/2 c. butter or margarine or salad

oil

Simmer 20 minutes, uncovered. Add: 1 c. ketchup

4 tbsp. Worcestershire sauce

Bring to boil. Makes 3 1/2 cups.


684194 -- Barbecue Chicken Sauce

1 tbsp. Worcestershire sauce

2 tbsp. mustard

1 tbsp. salt

1 tbsp. Texas Pete sauce

1/2 stick margarine or butter

3 tbsp. catsup

3 tbsp. brown sugar

1 tbsp. chili powder

2 tbsp. water

Bake at 250 degrees for 2 1/2 hours. Mix ingredients in saucepan and bring to boil. Line pan with foil and cover chicken with sauce. Then cover dish with foil and bake when about done. Last 15 minutes, uncover and pour off excess sauce and brown.


684197 -- BBQ Sauce

1/2 lb. brown sugar

1/2 of small bottle of Heinz ketchup

Onion Barbecue Sauce

1/2 lemon and a sprinkle of garlic

powder

Worcestershire sauce

Should be thick so add sauce slowly to sugar.


684198

2 tbsp. butter or oleo

2 tbsp. chopped onion

1 c. catsup

1 tsp. salt

1 tsp. celery seed

2 tbsp. brown sugar

2 tsp. dry mustard

1 c. water

Brown onions in butter or oleo until soft. Add other ingredients and simmer about 15 minutes. Pour over ribs and bake or add to ground beef.


684200 -- Barbecue Sauce FOR RIBS, STEAK, AND CHICKEN

4 to 5 lbs. ribs, steak or chicken

3 c. water

1 c. red wine vinegar

1 1/2 c. soy sauce

1 c. brown sugar

3 tbsp. garlic, chopped

6 green onions, chopped

3 tbsp. sesame oil

2 to 3 tbsp. minced fresh ginger

1 to 2 tbsp. honey

2 tsp. Tabasco sauce

Combine all the ingredients in a large bowl. Stir well. Arrange ribs, steak or chicken in a shallow glass or ceramic pan. Do not use a m metallic pan. Pour the marinade over the meat. Cover and refrigerate 24 to 48 hours. Lift the meat from the marinade and place on hot grill. Use marinade to baste the meat while it is cooking.

684203

2 tbsp. oil

1 sm. onion

1 clove garlic

1 (6 oz.) can tomato paste

1/2 c. vinegar

1/2 c. water

1 tsp. dry mustard

1 tbsp. A-1 sauce or Worcestershire

sauce

Combine oil, onion, and garlic in small saucepan. Simmer low for 5 minutes. Add dry mustard and remaining ingredients. Simmer 10 minutes.


684206

1 (32 oz.) ketchup

1 tbsp. mustard

1 c. brown sugar

2 caps Worcestershire sauce

1 cap liquid smoke

Onions, if desired

2 tsp. garlic powder or salt (use 1

tsp. salt if you use garlic powder)


684207 -- Barbecue Sauce for Spare Ribs or Chicken

2 cans tomato soup

1 soup can water

1/4 c. sugar

1 med. onion chopped very fine

Salt and pepper to taste

Roast meat in the oven until almost done to taste (I like the meat to fall off the bones). Pour on the sauce and continue roasting for about 1/2 hour. Can baste occasionally.

684209 Beer Barbecue Sauce

1/4 c. oil

1 sm. onion, peeled & chopped

1 clove garlic, peeled & chopped

6 tbsp. lemon juice

2 c. beer

2 c. chili sauce

1 tbsp. Worcestershire sauce

1 tsp. salt

Heat oil and saute onion and garlic until soft. Add lemon juice, beef, chili sauce, Worcestershire sauce and salt. Cook over medium heat for about 5 minutes or until sauce bubbles. Use sauce to brush on meat during grilling or as a delicious marinade. Cover thick chuck or round steaks completely with sauce and let stand for several hours, in refrigerator.

684210 -- FOR 5 POUNDS RIBS

8 oz. catsup

1/2 c. brown sugar

1/2 tsp. garlic salt

1/2 tsp. salt

1/8 c. soy sauce

1/2 tbsp. liquid smoke

1/2 tbsp. Worcestershire sauce

1/2 tsp. pepper

Boil ribs for 1 1/2 hours. Bake 1 hour then add sauce and bake 1/2 hour longer.


684214 -- MYRTLE'S B-B-Q sauce

2 c. catsup

1 c. water

1 c. apple cider vinegar

1/4 tsp. cayenne pepper

1/4 tsp. black pepper

1/3 c. brown sugar

1/3 c. white sugar

3 tsp. Liquid Smoke

Simmer uncovered until it cooks down to half; stir occasionally.


684215 -- Homemade BBQ

1 c. ketchup

1 sm. onion

1 tbsp. Worcestershire sauce

2 cloves garlic

1/4 c. brown sugar

1 tbsp. dried parsley

1/2 c. water

2 tbsp. vinegar

Put all in blender until very well mixed.


684216

Mix together: 1 (28 oz.) bottle Open Pit brand

original Barbecue sauce

1/2 green pepper, chopped fine

1/2 lg. sweet onion, chopped fine

1/4 c. sweet pickle juice (from any

jar of sweet pickles)

1 tbsp. lemon juice

1 1/2 c. brown sugar

1 tsp. dry mustard (or about a soup

spoon of prepared mustard)

1 tbsp. spicy brown mustard

1/8 tsp. chili powder

1/8 tsp. cloves

1/4 tsp. celery seed


684217 -- PORK BAR-B-Q

1 tsp. dry mustard

1 tsp. vinegar

1 tsp. horseradish

1 tsp. Worcestershire sauce

3/4 - 1 c. catsup

1/4 c. brown sugar

1/2 - 3/4 c. water

1/2 c. onions, chopped

1/2 c. celery, chopped

2 carrots, chopped

2 tbsp. Barbecue sauce

Simmer for 1 hour. Add cut up or sliced pork roast (cooked) and simmer awhile longer. Serves 8.


684218

1 1/2 c. catsup

1 1/2 c. water

2 tbsp. vinegar

4 tbsp. Worcestershire sauce

2 tbsp. smoke sauce

1 c. brown sugar

2 tsp. salt

2 tsp. paprika

2 tsp. chili powder

1/2 tsp. black pepper

1 tsp. garlic powder

Red pepper - pinch (if you want hot)

Combine all ingredients together in quart jar and store in refrigerator. Use on all types of meats.


684219 -- BLACKNIGHT BBQ Sauce

1 c. strong black coffee

1 1/2 c. Worcestershire sauce

1 c. catsup

1/2 c. butter or margarine

1/4 c. lemon juice

2 tbsp. sugar

1 tbsp. salt

2 tsp. cayenne pepper (optional)

Combine ingredients. Simmer for 30 minutes over low heat. Stir once or twice. Serve with beef or ribs.


684220

1 c. cider vinegar

2 tbsp. sugar

2 tbsp. Worcestershire sauce

1/2 c. ketchup

1 tsp. salt

1 tsp. dry mustard

1 tsp. paprika

Pinch ground black pepper

1 clove garlic, peeled and minced

In a sauce pan, combine ingredients. Cover and simmer for 15 minutes. Use on spareribs, steak or chicken.


684222 -- Sweet and Hot

1/2 c. honey

2 tbsp. vinegar

1/2 c. ketchup

1 lg. tbsp. dark mustard

Salt to taste

1/8 tsp. pepper

1/4 tsp. cayenne pepper

1 1/2 tbsp. brown sugar

1 tsp. garlic powder

Mix well.


684223 -- For Pork Chops or Chicken

1 c. ketchup

1 c. brown sugar

1 tbsp. vinegar

1 tsp. Italian seasoning

1/2 tsp. garlic salt

1/4 tsp. black pepper

Mix above well. Brush on chicken or pork chops. Bake at 375 degrees for 45 minutes, turning once after 25 minutes (draining off any excess liquid). Brush with sauce. Finish baking.


684225 -- "DOWN HOME" Barbecue Sauce - Tomato Soup

Recipe

1 (10 3/4 oz.) can Campbell's tomato

soup

1/3 c. Worcestershire sauce

3 tbsp. vinegar

1 sm. onion, chopped

2 tbsp. brown sugar

In a quart saucepan over medium heat, heat all ingredients to boiling. Reduce heat to low. Simmer 10 minutes. Makes 1 3/4 cups.


684226

1 c. bottled BBQ sauce

1/2 c. chili sauce

1 tbsp. garlic powder

1/2 c. ketchup

1/4 c. Worcestershire sauce

Tabasco sauce, to taste

Mix all ingredients well and add a small amount of water to thin a little. Heat to boiling. Good on chicken, pork ribs and beef ribs. Very good with dirty rice recipe.


684227 -- HOT

4 sheets of bacon

4 onions

1/2 lb. oleo

2 bunches celery

4 c. flour

2 c. mustard

3 oz. salt

2/3 pt. soy sauce

3 gal. ketchup

2/3 gal. red vinegar

1/2 oz. cayenne

2 lbs. brown sugar

1/2 c. lemon juice

3 oz. white pepper

1 oz. garlic

6 oz. dry mustard

Dash basil

1 pt. molasses

3/4 c. liquid smoke

1 c. crystal sauce (hot sauce)

(This will have to be cut down for individual use).

684228 -- HOT & HEAVENLY

Simmer together 5 minutes: 1 (8 oz.) can tomato sauce

1/4 c. Worcestershire sauce

1/4 c. butter

2 tsp. sugar

2 tsp. salt

1 tsp. black pepper

1 tsp. instant coffee

Onions, green peppers or garnish of your choice may be added.

684229 -- PAPA'S Barbecue Sauce

1 c. chili sauce

1/3 c. ketchup

1 tsp. Worcestershire sauce

1/4 tsp. garlic powder

1/4 tsp. onion powder or 1/4 c. diced

onions

1/4 c. brown sugar

1 tsp. yellow mustard

Salt and pepper to taste

1 tsp. chili powder

Mix well. Spread on chicken or pork ribs and grill! Also good on hamburgers. You'll never use bottled again!


684230 -- INCREDIBLE Barbecue Sauce

32 oz. catsup

32 oz. water

2 tbsp. celery seed

2 tsp. ground red pepper

1/4 c. lemon juice

3 med. onions, chopped

2 tsp. ground garlic

1 1/2 c. sugar

Bring to boil, then simmer 3 hours.


684231 -- TEXAS Barbecue Sauce

1 1/2 c. butter

3/4 c. sugar

2 cloves garlic, crushed

1 tsp. paprika

1/2 c. tarragon vinegar

3 c. ketchup

2 tbsp. Worcestershire sauce

1 1/2 tsp. mustard

1/2 tsp. pepper

2 tsp. chili powder

Combine all ingredients and simmer for 20 minutes. This goes well on anything cooked on the grill. It makes a lot but it stores well and can be frozen.


684232 -- BAR-B-QUE FOR RIBS OR BACKBONE

2 c. strong coffee

2 c. catsup

3 tbsp. Worcestershire sauce

3 tbsp. vinegar

1/2 c. sugar

1 tbsp. minced onion

1/2 tsp. salt

1/8 tsp. pepper

Mix together and pour over meat. Bake at 350 degrees until tender. Turn meat several times during cooking time.


684233 -- BAR-B-QUE sauce

2 (14 oz.) bottles catsup

3 tsp. Worcestershire sauce

1 c. sugar

1 1/3 c. white vinegar

1 tbsp. butter

1/2 tsp. salt

1 tsp. red pepper

Bring to boil. Simmer 5 minutes. Store in refrigerator.

684235 -- EASY and QUICK BAR-B-QUE

1 (14 oz.) hot style catsup

3/4 tsp. garlic powder

3 tbsp. vinegar

1 tsp. paprika

Combine catsup, vinegar, paprika, and garlic powder. Cover and chill several hours.


684237

1/2 c. vinegar

1/2 c. molasses

1/4 c. mustard

1/2 c. lemon juice

1 tbsp. Tamari or soy sauce

1/2 tsp. hot sauce

1/2 tsp. salt

1/2 tsp. pepper

Boil 10 minutes. Use over meat on the grill as a baste.


684238 -

1/2 c. vinegar

2 tbsp. sugar

1 tbsp. mustard

1 tbsp. Worcestershire sauce

1 tsp. pepper

Hot pepper (optional)

1/4 c. catsup

1 tbsp. salt

1 tsp. onion salt

Boil and pour over chicken and bake at 350 degrees for one hour.


684239 -- JIM'S BBQ

1/2 box brown sugar

1 lg. bottle ketchup

1/4 c. Worcestershire sauce

2 tbsp. mustard

1/8 c. vinegar

Lemon pepper

1/4 c. hot sauce

Garlic salt


684240

1 stick (1/2 c.) butter

1 c. catsup

1/4 c. brown sugar

1/4 c. mustard with horseradish

1/4 c. soy sauce

1/4 c. Worcestershire sauce

1/4 c. A-1 sauce

Liquid smoke according to taste

Mix together.


684241 -- JERKY

1 tsp. liquid smoke

1 tsp. Accent

1 tsp. onion powder

1/3 tsp. garlic powder

1/3 tsp. pepper

1/4 c. soy sauce

1/4 c. Worcestershire sauce

Combine mix and pour over thinly sliced meat on a cookie sheet. Marinate overnight in refrigerator turning occasionally. Drain and pat dry with paper towel. Roast at lowest temperature in oven about 3 hours with door ajar.


684242 -- EASY

1/4 c. chopped white onions

4 tbsp. sugar

1/8 tsp. pepper

1/4 c. catsup

3 tbsp. vinegar

1 tsp. Worcestershire sauce (optional)

Mix together all ingredients and cook over low heat for 5 minutes, stirring occasionally. Excellent on ribs.


684243 -- MARK'S FAVORITE Barbecue Sauce

1/4 c. oil

3 med. onions

3 c. tomato sauce (can use ketchup)

1 1/2 c. packed brown sugar

3/4 c. white vinegar

3 tbsp. Worcestershire sauce

4 tbsp. chili powder

2 tbsp. salt (can be cut back)

1/4 tsp. dry mustard

In hot oil cook onions until tender. Add remaining ingredients. Heat to boiling stirring constantly. Reduce heat, cover and simmer for 30 minutes. Is excellent with pork ribs, but is also good with chicken.


684244 -- CAROLINE'S Barbecue Sauce

1 c.ketchup

1 c. firmly packed brown sugar

1/2 c. lemon juice

3 tbsp. margarine

1/4 tsp. minced onion

1 tsp. hot pepper sauce

1 tsp. Worcestershire sauce

Place all ingredients in saucepan. Bring to a boil and simmer 30 minutes. Makes 1 1/2 cups. Delicious over pork ribs or pork roast.


684245

1 qt. chili sauce

1/2 bottle (18 oz.) Kraft Hickory

smoked Barbecue sauce

3 tbsp. minced onion (dry)

1 c. brown sugar

Simmer 15-20 minutes.


684247

1 stick oleo

1 med. onion, chopped fine

Cook in oleo while you mix the other ingredients in a bowl. 1 tbsp. white sugar

1 tbsp. brown sugar

1 c. catsup

1/2 c. water

1 tbsp. vinegar

4 tbsp. lemon juice

4 tbsp. Worcestershire

1/2 tsp. Tabasco

1/4 tsp. mustard

A little salt and pepper

Add to onions and oleo and simmer a few minutes. This is good on almost any meat.


684248

3 tbsp. butter or oil

2 slice minced onion

1 c. ketchup

1/3 c. vinegar or lemon juice

2 tbsp. brown sugar

1/2 c. water

2 tsp. prepared mustard

2 tbsp. Worcestershire sauce

1/8 tsp. salt

1 clove garlic

Saute onion in butter or oil. When lightly colored, add remaining ingredients. Simmer covered 10 minutes.


684251 -- BACON WRAPPED WATER CHESTNUTS

1 can water chestnuts (whole)

1/3 c. catsup

Bacon strips

1/2 c. white sugar

Wrap strips of bacon around water chestnuts (held with toothpick). Bake bacon wrapped chestnuts at 300 degrees for 1 hour. Take out and drain. Mix catsup and sugar. Spoon over chestnuts. Bake at 300 degrees for 1 more hour. (Watch closely so they don't burn.)

 

684254

1 (15 oz.) can tomato sauce

1 c. brown sugar

4 tbsp. catsup

2 tbsp. prepare mustard

1 tsp. onion powder

2 tbsp. lemon juice

1 tbsp. Worcestershire sauce

2 tbsp. liquid smoke

Combine all in saucepan. Bring to a boil for 1 minute. Store in refrigerator.


684255 -- Barbecue Sauce

1/2 c. ketchup

1/2 c. sugar

1/4 c. vinegar

1/2 c. onion, chopped

1/2 tsp. pepper

Put in saucepan. Cook on low for 15 minutes, stir occasionally. Works on anything that needs Barbecue on grill or in the oven.


684254

1 (15 oz.) can tomato sauce

1 c. brown sugar

4 tbsp. catsup

2 tbsp. prepare mustard

1 tsp. onion powder

2 tbsp. lemon juice

1 tbsp. Worcestershire sauce

2 tbsp. liquid smoke

Combine all in saucepan. Bring to a boil for 1 minute. Store in refrigerator.


684255

1/2 c. ketchup

1/2 c. sugar

1/4 c. vinegar

1/2 c. onion, chopped

1/2 tsp. pepper

Put in saucepan. Cook on low for 15 minutes, stir occasionally. Works on anything that needs Barbecue on grill or in the oven.


684258 -- HAWAIIAN BAR-B-Q SAUCE

1 (32 oz.) catsup

1 can (2 c.) crushed pineapple

1 lg. can frozen orange juice

1 c. brown sugar

1 bottle A-1 sauce

In large saucepan, put catsup, pineapple and frozen orange juice; bring to a boil. Add brown sugar. Stir to dissolve. Simmer 15 minutes. Take from heat and add A-1 sauce. Cool and use by dipping chicken in sauce or spoon over meat. Great on ribs, pork chops and chicken.


684259

4 qt. tomato juice

1 tbsp. brown sugar

1/4 tsp. pepper (scant)

1/2 tsp. salt

1/4 tsp. chili powder

1/4 c. Worcestershire sauce

1/4 c. catsup

2 tsp. white distilled vinegar

1/2 tsp. liquid smoke

1 tsp. finely chopped onion

Boil tomato juice and onion on medium heat until consistency of catsup. Add all other ingredients and boil 5 minutes more. Stir frequently during entire time scraping bottom often. Freezes well until needed. Pan size: 5 quart heavy pan.


684260 -- HOMEMADE Barbecue Sauce

2 onions, cut up

2 tbsp. vinegar

2 tbsp. Worcestershire sauce

1 tsp. salt

1 tsp. paprika

1/2 tsp. pepper

1 tsp. chili powder

2 tbsp. brown sugar

3/4 c. ketchup

3/4 c. water

Mix all ingredients together.


684261

1/2 stick butter or margarine

/2 c. chopped onion

1/2 c. ketchup

1/4 c. brown sugar, packed

1 1/2 tsp. chili powder (this much

makes it hot)

3 tbsp. Worcestershire sauce

1 tsp. salt

1/8 tsp. pepper

Dash of Tabasco sauce

Mix all ingredients and simmer 5 minutes. Pour over desired meat and continue to simmer until ready to serve.


684262

1/4 c. vinegar

1/2 c. water

2 tbsp. sugar

1 tbsp. mustard

1/2 tsp. pepper

1 1/2 tsp. salt

Sm. onion, chopped

1/4 c. butter

Simmer 20 minutes. Add 1/2 cup ketchup and 2 tablespoons Worcestershire sauce to about 1 pint of meat and simmer.


684265

2/3 c. catsup

3 tbsp. mustard

2 tbsp. vinegar

2 tbsp. Heinz 57 sauce

2 tbsp. brown sugar

1 finely chopped onion, browned in oil

Mix together and put over pork or beef roast, chopped. Simmer.


684266 -- CORNELL UNIVERSITY Barbecue Sauce

--Recipe FOR 5 PEOPLE:--

1/4 pt. cooking oil

1/2 pt. cider vinegar

5 tsp. salt

1/4 tsp. pepper

1 1/2 tsp. poultry seasoning

1 egg, well-beaten

--Recipe FOR 10 PEOPLE:--

1/2 pt. cooking oil

1 pt. cider vinegar

3 tbsp. salt

1/2 tsp. pepper

3 tsp. poultry seasoning

1 egg, well-beaten

--Recipe FOR 25 PEOPLE:--

1 pt. cooking oil

1 qt. cider vinegar

1/2 c. salt

1 1/4 tsp. pepper

7 tsp. poultry seasoning

3 eggs, well-beaten

Brush on grilling chicken generously until done.


684267

1/2 - 1 whole onion (depends on size)

1/2 - 2/3 c. tomato soup (some water)

1 - 2 tbsp. Worcestershire sauce

2 tbsp. brown sugar

1 tsp. prepared mustard

Bacon grease

Saute onion in bacon grease. Add soup, Worcestershire sauce, brown sugar, and mustard. Simmer awhile on low heat. This sauce can be used with wieners (whole, small pieces, or chunks). A good all-around sauce, has many uses. Yummy.


684271

5 oz. A-1 sauce

1/4 c. brown sugar

1 1/2 c. ketchup

Simmer for 20 minutes and use. May be kept in the refrigerator.


684272 -- SUGAR-FREE BBQ Sauce

2 med. onions, chopped

1 can tomato sauce

3/4 c. water

3 tbsp. vinegar

2 tbsp. Lea & Perrins

1 tsp. salt

1/4 tsp. paprika

1/4 tsp. pepper

1/4 tsp. cinnamon

1/8 tsp. cloves

Simmer 20 minutes.


684276 -- F.'S BBQ Sauce

1 qt. vinegar

1 lb. margarine

1 tbsp. Tabasco

1 tsp. onion powder

2 tsp. garlic powder or 1 garlic clove

2 tsp. crushed red pepper

Salt to taste

1 tbsp. Worcestershire

1 tbsp. paprika

1/2 bottle Texas Pete or 6 tbsp.

Mix all ingredients in a large saucepan and bring to a boil. This is for 5 whole chickens or 10 halves.


684277 -- SOY

1 lg. bottle lite so sauce

1/4 c. salad oil

1/2 c. lemon juice

1 clove garlic, finely crushed

Combine all ingredients. Let stand for about 2 hours. Pour over meat and leave in refrigerator overnight and cook as usual.


684287 -- ROAST BEEF BAR-B-QUE

5 lb. rump, rolled or sirloin tip roast

1 tbsp. liquid smoke

2 beef bouillon cubes

2 lg. onions, chopped

2 c. water

1 lg. jar Ken Davis Barbecue sauce

Roast in the oven 6-8 hours covered at 250 degrees. After cooking, cool. Remove from juice. Shred meat and return to juice. Serve on large buns.


684287 -- ROAST BEEF BAR-B-QUE

5 lb. rump, rolled or sirloin tip roast

1 tbsp. liquid smoke

2 beef bouillon cubes

2 lg. onions, chopped

2 c. water

1 lg. jar Ken Davis Barbecue sauce

Roast in the oven 6-8 hours covered at 250 degrees. After cooking, cool. Remove from juice. Shred meat and return to juice. Serve on large buns.


684289 -- THE BEST Barbecue Sauce

Combine: 3/4 c.

water 2 tbsp.

vinegar 2 tbsp.

Worcestershire sauce 1 tsp.

chili powder 1 tsp.

salt 1/2 tsp.

red pepper 1/2

tsp. black pepper 1/4 c.

sugar

Cook over low, simmering heat for about 20 minutes. Gives you enough sauce for covering 5 pounds of chicken several times during cooking with a cup to spare.

684290 -- EASY and HOT

2 qt. apple vinegar

2 (14 oz.) bottles ketchup

1 (303 size) can tomato juice

1 tbsp. hot sauce

1 tbsp. cayenne pepper

1 tbsp. black pepper

1/2 c. salt

Mix all ingredients well. Store in a glass jar. Does not have to be refrigerated and keeps well.


684291

1 tbsp. liquid smoke

1 tsp. garlic salt

Salt & pepper

1 tbsp. Worcestershire sauce

1/2-1 c. brown sugar

14 oz. ketchup

Dash soy sauce

Mix together and simmer on stove.


684292

1/2 c. brown sugar

1 tbsp. mustard

1 tbsp. vinegar

1 /2 c. catsup

Mix together. Then add: 1 stick butter 3 tbsp. liquid smoke 1 tbsp. Tabasco sauce 1 1/2 tsp. garlic powder Bring to a good boil, stirring continuously. Does not need refrigeration.


684294 -

2 tbsp. butter

1 sm. onion, chopped

1/4 c. lemon juice

1 tbsp. Worcestershire sauce

1/2 c. water

Dash of salt & pepper

2 tbsp. vinegar

1 1/2 c. brown sugar

1 c. chili sauce (bottled in store)

Brown butter and onion, stirring constantly. Mix remaining ingredients with onion mixture. Cook slowly over medium heat for 20 minutes. Sauce may be thin but thickens as it cools. This is good over ribs, wieners and pork chops. Bake at 350 degrees for time needed for meat.


684295 -- MOM'S BAR-B-Q SAUCE

1/2 c. catsup

1/2 c. water

1/4 garlic or onion

1 tsp. chili powder

1/2 tsp. Worcestershire sauce

1/4 c. sugar

1 tsp. mustard

Mix and cook slowly for 10 minutes. Add to meat and simmer for a while. This makes a small amount.


684296

2 tbsp. margarine

1 med. onion, chopped

1 clove garlic, minced

1/2 c. catsup

1 tsp. dry mustard

2 tbsp. vinegar

1/2 tsp. Tabasco

1 tbsp. brown sugar

1 tsp. salt

1/4 c. water

Melt margarine in saucepan. In blender, combine onion, garlic, catsup, vinegar, Tabasco, brown sugar, salt, dry mustard and water. Add to margarine in saucepan, bring to boil. Terrific for chicken and ribs on the grill.

684298 -- BAR-B-Q SAUCE FOR RED MEAT

1 bottle Hunt's hickory brand barbecue

sauce

3/4 c. honey

1 tsp. soy sauce

1/4 tsp. teriyaki sauce

1 1/2 c. Kraft Zesty Italian salad

dressing

1 tsp. garlic powder

1/4 tsp. oregano

Pour all ingredients into bowl and mix. Dip meat in sauces and barbecue.

684299 -- BAR-B-Q SAUCE FOR POULTRY

1 bottle Hunt's Cajun

Brand Barbecue sauce

1 c. honey

1 3/4 c. Kraft Zesty Italian salad

dressing

1/4 c. pancake syrup

2 tbsp. molasses

1/2 tsp. teriyaki sauce

1/2 tsp. garlic powder

1 tsp. soy sauce

Pour all ingredients into bowl and mix. Glaze poultry with brush 1/2 hour before taking off grill.

684300 -- ALL-AMERICAN Barbecue Sauce

1/2 c. chili sauce

1/2 c. finely chopped onions

1/4 c. water

2 tbsp. brown sugar

1 tbsp. Worcestershire sauce

1 tbsp. apple cider vinegar

1 tsp. chili powder

1/2 tsp. celery seed

1/4 tsp. hot pepper sauce

Combine ingredients in small saucepan; simmer 10 to 12 minutes or until thickened, stirring occasionally. Use as a Barbecue sauce for chicken, ribs or pork chops. Makes 3/4 cup. **For zestier sauce, increase hot pepper sauce to 1/2 teaspoon.


684302 -- TRACY'S BAR-B-Q SAUCE

1 c. tomato catsup

2-3 drops hot sauce

3 tbsp. brown sugar

2 drops Worcestershire sauce

1 tbsp. lemon juice

1 tbsp. margarine

1 c. vinegar

1 tsp. mustard

1 tsp. paprika

Salt & pepper

2 tbsp. sugar

Mix well and simmer about 15 minutes.


684303 -- SPICY BAR-B-Q SAUCE

3/4 c. chopped onions

1/2 c. salad oil

3/4 c. catsup

3/4 c. water

1/3 c. lemon juice

3 tbsp. sugar

3 tbsp. Worcestershire sauce

2 tbsp. prepared mustard

2 tsp. salt

1/2 tsp. pepper

Cook onion in salad oil until tender but not brown. Add remaining ingredients. Simmer 15 minutes. Use as basting sauce and to serve with the meat.


684304 -- LEXINGTON NORTH CAROLINA BAR-B-QUE sauce

12 lg. lemons

1 lb. sugar

1/4 box salt

1/2 med. size container coarse ground

red pepper

1/2 med. size container coarse ground

black pepper

1 gallon apple cider vinegar

1/4 bottle hot sauce (add more if you

like it hot)

Halve each lemon, then squeeze and strain the pulp and juice into a large container. Add the remaining ingredients and stir. Refrigerate mixture for at least 24 hours. Sauce tastes best if removed from the refrigerator and left at room temperature 24 hours before using. Makes approximately 1 gallon. This traditional eastern North Carolina Barbecue sauce is ideal for basting chicken or pork over an open flame for a delicious pit cooked Barbecue flavor.


684305 -- BAR-B-Q sauce

1/2 med. onion, chopped

1/2 c. oleo = 1 stick

1 can tomato paste

1 can tomato sauce

3 tbsp. Worcestershire sauce

2 sliced lemons

Garlic salt to taste

1/4 c. catsup

1/2 c. brown sugar

1/4 c. white sugar

2 tbsp. vinegar

1/2 c. water

1 tsp. dry mustard

1/2 tsp. chili powder

Saute onions in oleo. Add all of the other ingredients after the onions turn clear. Simmer about 30 minutes.


684306

1 c. catsup

1 c. water

1/4 c. brown sugar

1/4 c. Worcestershire sauce

1/4 c. vinegar

1 tsp. salt

1/8 tsp. pepper

Combine all ingredients and bring to a boil. Simmer 15 minutes.


684307 -- CLIFF'S Barbecue Sauce

2 Bottles of BBQ Sauce

1 (16 oz.) ketchup

10 lb. spare ribs or kalbassi

Parboil ribs. Drain then place in roaster. Mix ingredients. Pour over ribs and bake at 350 degrees until tender.


684308 -- BAR-B-QUE FOR CHICKEN

3-1/2 c. vinegar

1 c. oil

2-1/2 tbsp. garlic salt

1 tbsp. thyme

1 tbsp. oregano

1-1/2 tbsp. poultry seasoning

1 tbsp. rosemary leaves

1-1/2 tbsp. salt

1 tbsp. pepper

1-1/2 tbsp. savory


684309

1 stick butter melted in pan

1 c. white vinegar

2 c. tomato ketchup

1 tbsp. Worcestershire sauce

1 tbsp. Tabasco sauce

1 tbsp. salt

3 tbsp. mustard

2 tbsp. lemon juice (fresh)

Bring all ingredients to a boil. Then let it simmer for 10 to 20 minutes.


684310

2 tbsp. margarine

1/2 c. chopped onion

1 clove garlic

1 c. maple syrup

1 c. catsup

1 tbsp. Worcestershire sauce

1/4 c. lemon juice

2 tsp. horseradish

1 tsp. salt

1/4 tsp. pepper

Simmer 10 minutes. Makes 3 cups.


684311

1/2 c. brown sugar

1/4 c. vinegar

1 tbsp. Worcestershire sauce

4 tsp. chili powder

1 tsp. salt

1/4 tsp. dry mustard

In saucepan saute 1 chopped onion in salad oil until tender. Add other ingredients. Cook, stirring constantly and let sauce boil for one minute.


684312

4 c. catsup

4 c. water

4 c. vinegar

6 tsp. chili powder

6 tbsp. salt

6 tbsp. sugar

6 tbsp. pepper

1 lg. onion, chopped

4 tbsp. seasoning salt

Mix all ingredients and boil (slow) until thick for about 1 hour.


684313

1/2 lb. margarine

1 tsp. salt

1 tsp. pepper

1 tsp. garlic salt

1 tsp. vinegar

1 tsp. soy sauce

1 tsp. seasoning salt

Melt margarine. Add remaining ingredients. Cook over low heat about 5 minutes.


684315

1/2 c. catsup

1 tbsp. Worcestershire sauce

1 tbsp. vinegar

1/2 c. water

Mix together. Pour over pork or beef ribs.


684316

1 (14 oz.) bottle ketchup

1 c. brown sugar

1 tbsp. liquid smoke

1 tbsp. Worcestershire sauce

1 tbsp. garlic salt

1/2 tbsp. salt

1 tsp. pepper

5 dashes soy sauce

Mix above ingredients together. Good on pork chops on grill.


684318

2/3 c. catsup

1/3 c. red currant jelly

2 tbsp. Worcestershire sauce

1/4 tsp. hot sauce

Simmer 10 minutes.


684319 -- BEEF Barbecue

1 lb. ground meat

1 lg. onion

1/2 c. sugar

1 c. catsup

1 c. water

1 tbsp. vinegar

1 tbsp. Worcestershire sauce

Cook ground meat until cooked. Add remaining ingredients; simmer. This recipe goes a long way!


684320 -- CHUCK'S BAR-B-Q SAUCE

2 c. catsup

2 tbsp. hot sauce

1/4 c. Worcestershire sauce

1 tbsp. garlic powder

1/2 c. brown sugar

Stir well and bring to a boil for 2 minutes. Let cool until thick.


684321

1 c. cooking oil

1 pt. cider vinegar

3 tbsp. salt

1 tbsp. poultry seasoning

1 tsp. pepper

1 egg

Lemon juice of 1/2 lemon

Beat the egg, then add the oil and beat again. Add other ingredients and stir. Enough for 10 halves or 5 whole chickens.


684322

1/4 c. butter

2/3 c. vinegar

1/4 c. brown sugar

2 c. catsup

6 tbsp. Worcestershire sauce

1 tbsp. prepared mustard

1 c. water

1 sm. onion, finely chopped

Combine and boil for about 2-3 minutes. Cover meat and cook according to meat time.

684327

1/3 c. catsup

1/4 c. oil

1/3 c. chili sauce or salsa

2 tbsp. water

Salt to taste

Pepper to taste

Garlic powder to taste

Mix well and store overnight in a jar for better results. Makes about 1 1/2 cups.

684328

3/4 c. crushed pineapple

1/2 c. vinegar

1 1/4 c. brown sugar

1 c. catsup

1 tbsp. lemon juice

1 c. BBQ sauce (Open Pit with onions)

Salt

Pepper

Mix all ingredients together in saucepan. Cook over medium temperature to boil, then simmer to cook off vinegar.

>

684329

1/2 c. brown sugar

1 c. ketchup

2 tsp. mustard

2/3 c. vinegar

2 tsp. salt

1/3 c. molasses

1 onion

Pepper

Mix all above.


684330 -- RITA'S BAR-B-Q (FOR RIBS)

1/2 c. water

2 tbsp. vinegar

2 tsp. Worcestershire sauce

1 tsp. salt

2 tsp. sugar

2 drops Tabasco sauce

3/4 tsp. paprika

3/4 tsp. chili powder.

Add ingredients and bring to boil and simmer 5 minutes. Bake ribs with cut up onions. Put on sauce about 1/2 hour before serving.


684331

1/4 c. water

1/2 c. catsup

1 sm. minced onion

1 tsp. mustard

1 tsp. lemon

1 tbsp. brown sugar

1 tbsp. Worcestershire

Combine all ingredients in saucepan and cook until well heated. Use on desired meat.


684332

1 c. catsup

1 tsp. liquid smoke

1 tbsp. oil

1/2 c. brown sugar

1 tsp. Worcestershire sauce

1/2 tsp. salt

Great on ribs, chicken, hamburgers, hot dogs. For chicken and ribs, bake covered in the oven for 45 minutes at 350 degrees. Put a little butter on chicken. Next put on grill and add sauce. Grill until sauce browns. Won't take long as meat is already done. Enjoy!


684333

1/2 c. ketchup

1 tsp. salt

1 tsp. chili powder

1 c. water

1 tsp. dry mustard

1 tbsp. brown sugar

Stir all ingredients together and pour over meat such as pork or beef ribs. Very good on venison. I especially like it on country style pork ribs. Bake about 2 hours in 350 degree oven. I usually remove cover to brown the meat the last 20 to 30 minutes. If meat begins to dry out, add a little more water.


684334

3 (14 oz.) bottles catsup

1 bottle Woody's Bar-B-Que Sauce

3 tbsp. liquid smoke

3 tbsp. Worcestershire sauce

3 tbsp. lemon juice

3/4 lb. brown sugar

1/2 lb. butter

Simmer slowly, stirring well until butter is melted.


684335

1/2 c. onions, chopped

3 tbsp. butter

1 c. catsup

1/3 c. vinegar or lemon juice

1/2 c. brown sugar

1/2 c. water

2 tsp. prepared mustard

1 tbsp. Worcestershire sauce

1/8 tsp. pepper

1/2 tsp. salt

Slowly cook onion with butter in a pan until onion is tender. Add remaining ingredients. Cover. Simmer 15 minutes. Delicious when served over spare ribs.


684336

2 tbsp. flour

2 tbsp. mustard

3/4 c. catsup

1 chopped onion

1/2 c. sugar

1/2 c. water

1/2 c. vinegar

1/4 tsp. allspice

1/4 tsp. cloves

1/4 tsp. cinnamon

Make paste of flour and mustard. Mix with remaining ingredients. Brown meat (pork, beef, or chicken) drain fat and debone. Place in a baking dish and cover all pieces with sauce. Bake at 275-300 degrees until meat is tender, basting frequently with sauce.


684337

1/2 c. onion, chopped

1/3 c. green pepper, chopped

1/2 c. celery, chopped

3 tbsp. oil

1 tbsp. garlic powder

1 tbsp. chili powder

1 tbsp. cocoa

1 tsp. cinnamon

1 tsp. salt

1 c. catsup

1/2 c. cider vinegar

1/3 c. brown sugar

1/3 c. molasses

1/2 c. water

1 tbsp. horseradish

1 tbsp. Tabasco sauce

Saute onion, green pepper and celery in oil. Add remaining ingredients and simmer 20 minutes until turns a nice brown.


-----------------------

684339 -- CHICKEN BAR-B-Q 1

1 egg

3/4 c. oil

3/4 c. vinegar

1 tsp. salt

1/2 tsp. paprika

2 tsp. poultry seasoning

Dash of pepper

Mix together well. Brush on as you cook. There is about enough for about 12 pieces. Cook 1 hour or until done.


684340 -- FOR RIBS

1 c. Open Pit Barbecue sauce

1/2 c. Western dressing

1/2 c. ketchup


684341

1 c. ketchup

5 tbsp. butter

1/4 c. strong black coffee

3 tbsp. Worcestershire sauce

1/4 to 1 tsp. chili powder

1 tbsp. dark brown sugar, packed

Put in saucepan and simmer about 10 to 15 minutes. Makes enough sauce for one chicken. Bake cut up chicken for 50 minutes at 350 degrees. Put on grill and brown on each side. Put chicken back in pan and pour BBQ sauce over. Great on other meats.


684342 -- MILD

1 c. catsup

1/2 tsp. chili powder

3 tbsp. brown sugar

1/3 c. water

Mix, heat and pour over meat. Bake or simmer in sauce for 1/2 hour or more.


684343

1 med. onion, chopped

1 tbsp. butter or margarine

1 tbsp. mustard

1 tbsp. brown sugar

3 tbsp. Worcestershire sauce

1/2 c. water

1/2 c. parsley (opt.)

4 tbsp. lemon juice

1 tbsp. vinegar

Salt

1 c. catsup

Brown onions in butter. Add remaining ingredients. Simmer 30 minutes. Use with pork or beef. I also use stew meat.


684344 -- AUNT V'S NEW YORK Barbecue Sauce

1 egg

1 c. salad oil

2 c. vinegar

4 tbsp. salt

1 tbsp. poultry seasoning

1 tbsp. parsley flakes

1 tbsp. basil leaves

1/2 tbsp. oregano

1 tsp. pepper

In blender, beat egg. Add oil, beat. Add remaining ingredients, beat. Best on chicken. Left over sauce can be used for dipping. Also can be refrigerated for future use.


684345 -- J.W.'S Barbecue Sauce

6 large onions

5-6 cloves garlic

6 lemons, cut thin

1 bottle kitchen bouquet

1 1/4 c. Worcestershire sauce

10 bay leaves

3/4 c. cumin seed

2 cans-24 oz. tomato puree

2 cans (24 oz.) tomato sauce

(Daddy made this sauce all of my life and cooked on the brick Barbecue between the 2 houses. Smoking beef, vineson, turkey hot links and chicken. It's great!)


684347

1 med. onion, chopped

2/3 c. ketchup

2 tbsp. tomato paste

2 tbsp. butter

2 tbsp. soy sauce

2 tbsp. vinegar

1 tbsp. worcestershire sauce

3 tbsp. brown sugar

2 tsp. dry mustard

Coarsely chop onion. In small saucepan combine all ingredients. Bring to a boil over medium-high heat, stirring until well blended. Remove from heat.


684348

1 tbsp. mustard

2 tbsp. brown sugar

1 tbsp. vinegar

2 tbsp. Worcestershire sauce

2 tbsp. water

2 tbsp. Crisco oil

1/2 c. catsup

2 tbsp. finely chopped onion

Blend all ingredients. Heat slowly, until it reaches a boil. Great for grilled chicken.


684362 -- BASIC

1/2 c. packed brown sugar

1/3 c. cider vinegar

1/2 c. Worcestershire sauce

1 c. strong coffee

1 1/2 c. ketchup

1/2 c. corn oil

In a medium saucepan off the heat, mix the brown sugar, cider vinegar, Worcestershire sauce and coffee. Whisk in the ketchup and corn oil. Bring the sauce to a boil and simmer uncovered for 5 minutes to blend flavors. Cool and store refrigerated indefinitely; warm the sauce before using to baste. Makes 4 cups.

 


684404 e

1 (10 oz.) can tomato soup with pieces

1/2 c. chopped onion

1/4 c. cider vinegar

1 tbsp. minced green pepper

1 tbsp. bar-b-q spice (I use sauce)

1 tsp. brown sugar

2 tsp. dry mustard

1/8 tsp. red pepper

1/4 tsp. hot sauce

Combine all ingredients in saucepan, bring to a boil. Reduce heat and simmer 45 minutes, uncovered.


684405 -- MRS. HOPALONG'S CHINESE BARBECUED PORK

1/2 tsp. MSG (optional)

1/2 c. soy sauce

1/4 c. granulated sugar

1/2 tsp. garlic powder

1 lb. pork tenderloin

2 tbsp. ketchup

1/4 tsp. salt

Sesame seeds

Hot mustard

Mix all ingredients except pork, sesame seeds and mustard together. Slice pork into 2 strips and marinate for at least 3 hours in sauce, turning frequently. Drain and place in a roasting pan with rack and place in oven. Roast at 350 degrees for 40 minutes, turning every 10 minutes. Slice into 1/4 inch thick pieces and sprinkle with toasted sesame seeds. Hot mustard or soy sauce dip are optional. Great for a snack or in sandwiches. You can easily double the recipe and it keeps well in refrigerator for days.


684409

1 bottle catsup

1 bottle chili sauce

1/2 c. brown sugar

1/4 c. vinegar

1 tbsp. Worcestershire sauce

1/2 tsp. chili powder

Few drops liquid smoke

Combine ingredients and cook until desired thickness.


684412 -- BEEF BBQ

1 lb. hamburger

2 onions

3/4 c. catsup

1 tbsp. sugar

2 tbsp. vinegar

1/2 tsp. dry mustard

Pepper to taste

2 tbsp. Worcestershire sauce

Brown hamburger and onions. In separate pan, cook other ingredients together for 10 minutes. Combine meat and sauce and simmer for 10 minutes. Makes 10 sandwiches.


684413 - CORNED BEEF

1 1/2 lbs. ground beef

1 can corned beef

1/2 c. water

1 chopped onion

1 (14 oz.) bottle ketchup

3 tbsp. brown sugar

3 tbsp. flour

Brown beef and onion - add corned beef and mash into beef. Add ketchup - rinse bottle with water and add to mixture. Add brown sugar - add flour - bring to boil stirring constantly. Remove from fire. Serve on buns.


684414

1 lb. ground beef or turkey

1 c. finely chopped onions

1 c. finely chopped green pepper

1 tbsp. sugar

1 tbsp. mustard

2 tbsp. vinegar

1 tsp. salt

1/4 tsp. ground cloves

1 c. catsup


684417 -- BBQ LIVER

1/2 c. tomato juice

1/4 c. water

2 tbsp. vinegar

2 tbsp. ketchup

1 tbsp. Worcestershire sauce

1 tbsp. brown sugar

1/2 tsp. salt

1/2 tsp. dry mustard

1/8 tsp. chili powder

Combine above ingredients in saucepan and simmer 15 minutes. Take 1 pound beef liver and remove any membranes or veins; cut into thin strips. Saute liver strips in 2 tablespoons bacon drippings until no longer pink. DO NOT OVER COOK! Add the liver to the sauce and simmer until hot. Serve over rice or mashed potatoes.


684418 -- BBQ MEATBALLS

1 1/2 lbs. ground beef

2 eggs, slightly beaten

1/2 c. bread crumbs

1 tsp. onion salt

1/8 tsp. pepper

3/4 tsp. dill seed

1/8 tsp. nutmeg

1/8 tsp. cinnamon

1 3/4 tsp. salt

1/4 tsp. allspice

1/8 tsp. cardamom

In a large bowl combine eggs, milk and bread crumbs. Add to ground beef, salt, pepper, etc. Mix well to combine. Refrigerate 1 hour. Shape into meatballs each 1 inch in diameter. Fry until brown. Place cooked meatballs in large pan and add 1 bottle Bar-B-Q sauce. Heat until hot. Do not boil as it may cause meatballs to fall apart.


684419 -- BARBECUED CATFISH

1 lemon, sliced

1/4 c. oil

2 tbsp. mustard

1 tbsp. hot sauce

1/2 c. tomato sauce

2 lbs. catfish fillets

Mix together oil, mustard, hot sauce and tomato sauce in 13x9 pan. Add lemon slices and catfish (turning to coat). Marinate catfish one hour, turning once. Grill until done, basting with marinade if desired.


684420 -- BARBECUED CHICKEN CASSEROLE

Early in day, dip pieces of 3 1/2 pound chicken in 1/2 cup flour and 2 teaspoons salt. Brown in 1/2 cup fat. Pour over:1 c. catsup

1/4 c. minced pepper

1/2 c. chopped celery

2 tbsp. Worcestershire sauce

2 tbsp. brown sugar

1/2 tsp. pepper


684421 -- Barbecue CHICKEN MARINADE

1-2 cloves garlic, minced

1/4 c. oil

1/4 c. soy sauce

1 tbsp. onion or 1/2 chopped onion

1 tsp. sugar

1/4 tsp. curry powder

Marinate 4-6 pieces of chicken in above for at least 24 hours. Then BBQ.


684422

2 med. onions, chopped

1 tbsp. vinegar

1 tbsp. Worcestershire sauce

1 tbsp. salt

1 tsp. pepper

1 tsp. chili powder

3/4 c. catsup

3/4 c. water

1 tbsp. brown sugar

Simmer for 5 minutes. Use on pork ribs, baste with sauce as they bake.


684423 -- BBQ RUB

1/2 c. sugar

1 tbsp. garlic powder

1 tbsp. chili powder

1/4 tsp. black pepper

2 tsp. seasoned salt

1/2 tsp. paprika

1 tbsp. brown sugar

1 tsp. red pepper

1 tsp. white pepper


684424

1 lb. spiced ham

1 c. sweet pickles

1 c. catsup

1 tbsp. mustard

Grind meat and pickles in a food grinder. Add catsup and mustard, stirring well. Simmer for 20 minutes, serve on buns. May be stored in refrigerator. Just take out and simmer for 20 minutes before serving.


684426 -- FRANCES' BAR-B-QUE SAUCE

1 (6 oz.) jar horseradish mustard

1 1/2 sticks margarine

1 c. vinegar

1 tbsp. salt

3/4 c. Worcestershire sauce

1 tbsp. chili powder

1 c. water

Mix ingredients and bring to a boil; boil 5 minutes. Store in refrigerator. Warm when needed. Very good on chicken and pork. Will not burn when used on grill.


684427

1 c. white vinegar

1 c. water

1 (14 oz.) catsup

1/3 c. sugar

2 tbsp. dry mustard

3 tbsp. Worcestershire sauce

2 tbsp. soy sauce

2 cloves garlic, split

Mix all ingredients together in saucepan. Bring to boil for 20 to 30 minutes. When cool, store in plastic container. Will keep for weeks. Refrigerate.


684428 -- SPICY

1 tsp. sugar

1 tsp. onion salt

1/2 tsp. garlic powder

1/2 tsp. pepper

Dash of cayenne

Red pepper

1/3 c. butter

2 tbsp. water

2 tbsp. vinegar

1 tbsp. Worcestershire sauce

Heat all ingredients, stirring frequently until butter is melted.


684429 -- HAM

3/4 c. brown sugar, packed

1/4 c. pineapple juice

1/4 tsp. powdered garlic

1/2 c. apricot nectar

3 tbsp. vinegar

1/4 tsp. powdered cloves


-

684432

1 c. water

1/2 c. vinegar

3/4 tsp. Worcestershire

2 tbsp. salt

1 1/2 tsp. sugar

Pepper

1st coat chicken with Parkay. Baste often.


684438 -- DELUXE

1 stick oleo

1 bottle Kraft Bar-B-Q sauce

1 bottle chili sauce

1 chopped onion

Juice of one lemon

1/3 of pt. of vinegar

8 tbsp. Lea & Perrins

1/2 tsp. chili powder

1/2 c. catsup

1 c. brown sugar

1 tsp. McCormick seafood seasoning,

hot

1 tsp. salt

1 tsp. black pepper

Dash red pepper

Dash cayenne pepper

1 tsp. La Red Hot

2 bay leaves

1/2 tsp. garlic salt

1 c. water

Mix and cook for 10 minutes.


684439 - LARGE GROUP

4 lg. bottles Worcestershire sauce

2 gal. tomato juice

1 lemon (cut up)

1 lb. oleo

4 pods garlic (chopped)

6 onions

4 (32 oz.) ketchup

1 lb. brown sugar

1 sm. jar mustard

Salt and pepper to taste

Mix all ingredients in large pot and simmer for 4-6 hours. Serves 200-250 people.


684440 -- RICHARD'S Barbecue Sauce

1 stick oleo

Juice of 1 lemon

1 tsp. dry mustard

1/4 tsp. ground camino seed

1 lg. onion, chopped

1/3 c. tomato catsup

1/2 c. Worcestershire sauce

1/4 c. A-1 sauce

3 bay leaves

Mix all ingredients except dry mustard and simmer for 15 minutes. Mix mustard with small amount of water making a paste. Mix this with hot ingredients and let simmer for 5 minutes. Remove from heat at once.


684441 --

1 qt. tomato juice

1 qt. vinegar

1/2 lb. brown sugar

1/4 c. Worcestershire sauce

16 oz. bottle French salad dressing

1/2 lg. bottle tomato catsup

1/4 c. mustard

1 stick margarine per chicken

Mix all ingredients and heat until all ingredients are dissolved.


684443 -- CROCK POT

14 oz. ketchup

4 tbsp. Worcestershire sauce

3 tbsp. brown sugar

2 tbsp. mustard

2 tbsp. liquid smoke

1 (10 oz.) can Diet Coke

Mix all ingredients together. For roast: Cook roast in a 200 degree oven overnight. Pour sauce over shredded meat. Cook in crock pot as long as desired.


684444

3/4 c. water

1/3 c. Worcestershire sauce

1/3 c. catsup

1 tbsp. brown sugar

1/4 c. wine vinegar

1/3 c. wine or cooking sherry

1 tbsp. mustard

This is good on chicken or roast beef.


684445

3/4 c. chopped onion

1/2 c. vegetable oil

3/4 c. catsup

3/4 c. water

1/3 c. lemon juice

3 tbsp. sugar

3 tbsp. Worcestershire sauce

2 tbsp. mustard

2 tsp. salt

1/2 tsp. pepper

Cook onion in oil until tender. But not brown. Add remaining ingredients. Simmer 15 to 20 minutes. Good with chicken, ribs, burgers, etc.


684446

1 c. catsup

1 c. brown sugar

2 tsp. dry mustard

2/3 c. vinegar

1/3 c. molasses


684447

1 c. ketchup

1/4 c. packed brown sugar

1/4 c. vinegar

1/4 c. Worcestershire sauce

1 tsp. chili powder

Tabasco to taste

Mix all ingredients and heat slowly.


684448 - LARGE GROUP

1 qt. water (4 c.)

1 pt. vinegar (2 c.)

1/8 c. sugar

1/2 c. salt

1 tbsp. pepper

1 lb. margarine

1/2 oz. garlic (1 tbsp.)

1/2 oz. Worcestershire sauce

Mix and heat. DO NOT BOIL. Enough for 8 chickens.


684449

1 tbsp. butter

1 onion, sliced

1 tbsp. sugar

1 tsp. mustard

1 tsp. celery salt or seed

1 tsp. paprika

1/2 c. tomato catsup

1/4 c. vinegar

3/4 c. water

A few cloves

Broil or fry ribs. Saute onions in butter. Add the rest of the ingredients. Simmer a few minutes, then pour over meat. Bake at 300 degrees. This sauce is good over hot dogs, too.

684450e

1/4 c. oil

3/4 c. chopped onion

1 clove garlic

1 c. honey

1 c. catsup

1 c. vinegar

1/2 c. Worcestershire sauce

1 tbsp. dry mustard

1 1/2 tsp. salt

1 tsp. oregano

1 tsp. black pepper

1/2 tsp. thyme

1/4 c. brown sugar

Heat oil in pan. Add onion and garlic. Cook until tender. Add remaining ingredients. Cook to a boil, stirring constantly. Reduce heat and cook slowly another 15 minutes. Use with chicken, beef or pork. Keeps well in refrigerator for further use.

684451 -- Barbecue sauce

14 oz. bottle ketchup

2 cloves garlic, crushed

1 tbsp. salt

2 tbsp. honey

2 tbsp. sugar

2 tbsp. A-1 sauce or Heinz 57 sauce

1/4 c. soy sauce or Worcestershire

sauce

Mix all ingredients well. Delicious on spareribs and chicken.


684452 -- HONEY TOMATO BAR-B-Q sauce

1 sm. onion, diced

1/4 tsp. pepper

1/8 tsp. oregano

1-2 tbsp. soy sauce

1/2 tsp. salt

2 tbsp. butter

1/2 c. tomato sauce

1 pkg. taco seasoning

Saute onions in butter until soft, about 5 minutes. Add all other ingredients and simmer another 5 minutes. Adds a little "zing" to your chicken or meat on the grill. Enjoy!


684453

1/4 c. brown sugar

1 tbsp. chili powder

1 c. tomato sauce

1/2 tsp. thyme

1/2 tsp. oregano

1 tbsp. salt

1 tsp. paprika

1 tbsp. liquid smoke

1/2 clove garlic mashed

1 tbsp. celery seed

1/4 c. vinegar

1/2 tsp. mustard

Mix all ingredients in saucepan and simmer for 30 minutes.


684454 -- JIFFY Barbecue sauce

1/2 c. Wesson oil

3/4 c. chopped onion

3/4 c. ketchup

3/4 c. water

1/3 c. lemon juice

3 tbsp. sugar

3 tbsp. Worcestershire sauce

3 tbsp. prepared mustard

2 tbsp. salt

1/2 tsp. black pepper

Cook onion until soft in hot Wesson oil. Add remaining ingredients. Simmer 15 minutes. Use to baste. Excellent on chicken.


684455

1/2 c. honey or molasses

16 oz. tomato sauce

2 tbsp. Worcestershire sauce

1/2 c. onion, chopped

2 tbsp. vinegar

1 tsp. garlic salt

1 tsp. pepper

Mix all ingredients. Pour over ribs or chicken and bake at 350 degrees until done, about 1 hour.


684456

6 tbsp. brown sugar

3 tbsp. paprika

3 tsp. salt

3 tsp. dry mustard

3/4 tsp. chili powder

1/8 tsp. cayenne pepper

6 tbsp. Worcestershire sauce

3 c. tomato juice

3/4 c. chili sauce

3/4 c. vinegar

1 1/2 c. chopped onion

Bring to a boil and simmer for 15 minutes.


684460

1 (7 oz.) red currant jelly

1 (10 oz.) Heinz hot ketchup

3 tbsp. cornstarch

Simmer until smooth. Cut up 2 pounds wieners or use small meatballs which have been baked for 20 minutes on a cookie sheet. Put meat in baking dish. Add sauce and bake at 200 degrees for 2 hours.


684461 -- JAMAICAN Barbecue Sauce

1 1/2 c. cider vinegar

4 tsp. lemon juice

3 tbsp. Worcestershire

2 tsp. brown sugar

1 tbsp. prepared mustard

1 c. catsup

1 tbsp. liquid smoke (Colgin - not

Wright's, too salty)

1 tsp. garlic powder

1 tsp. cayenne pepper

1/2 c. tomato puree (paste)

Minced dry onion (optional)

Mix ingredients together in order listed in an airtight container (mayonnaise jar), using a wire whip to blend. Do Not Cook. Can be heated to use as a basting sauce. Can be used in meatloaf or sloppy joes. Can be used hot or cold. Will "keep" 3+ months in refrigerator.


684462

1/4 c. salad oil

1 tsp. poultry seasoning

1/2 tsp. garlic powder or 1 garlic

clove, crushed

1/2 tsp. pepper

1 c. vinegar

2 tbsp. salt

Combine and mix all ingredients. Pour over chicken. Let stand for several hours. Cook on outdoor grill.


684463 -- RED'S FAMOUS Barbecue Sauce

1 1/4 c. salad oil

1 1/2 c. brown sugar

1 1/2 c. catsup

5 tbsp. soy sauce

2 tbsp. Italian seasoning

1 tbsp. sweet basil leaves

1 tbsp. liquid smoke

1 tsp. salt

3 cloves garlic, minced (or 1 tsp.

garlic juice)

Mix all ingredients together. Let set overnight.


BBQ Recipe 684465

2 (6 oz.) cans tomato paste

2 (6 oz.) cans water

1/2 c. sugar

1/2 c. Worcestershire

1/3 c. vinegar

3/4 tsp. salt

1/4 tsp. garlic powder

1/8 tsp. pepper

Can add hot sauce

Combine all, simmer to thicken slightly. Easily doubled, tripled or more. Will keep in refrigerator for months. I make a gallon at a time.


684466 -- McNAIR'S "DIET" BAR-B-Q sauce

2 c. catsup

1 c. vinegar

1/2 c. Kraft Hickory Smoke BBQ Sauce

1 tbsp. Worcestershire Sauce

1/2 tbsp. Tabasco Sauce

2 tbsp. A-1 Steak Sauce

1 stick margarine (or BUTTER)

1. Mix all ingredients and bring to BOIL.
2. After margarine (or BUTTER) melts, take off heat.
3. When cooled, put in refrigerator and use as needed.
4. Sauce will keep for a long time..can use over and over.

NOTE: This recipe is good for all BBQ'd meats! Especially good with BBQ chicken. Best if chicken is thoroughly cooked first on open BBQ grill. DO NOT apply sauce to chicken while cooking. Cook chicken until "WELL-DONE" and beginning to separate from bone. Remove from grill and "DIP" pieces of chicken into sauce for a few seconds after cooking. This allows the fat and greases to cook and drain from the chicken first. It will then "accept" the sauce much better! Note: This recipe makes approximately 1 quart sauce. Double quantities if more needed! **Compliments of Bill McNair, Treasurer: CANTRELL ROD & GUN CLUB.


BBQ Recipe 684467 --

3 tbsp. vegetable oil

1 1/2 c. onion, chopped fine

2 cloves garlic, chopped fine

1 c. catsup

1/2 c. wine vinegar

1/3 c. lemon juice

1/4 c. Worcestershire sauce

1/4 c. brown sugar, packed

4 tsp. chili powder

2 tsp. celery seed

1 tsp. ground cumin

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Heat oil. Saute onion until soft then add garlic. Add all other ingredients. Bring to a boil. Lower heat and simmer uncovered for 30 minutes. 2 cups.


684468 -- CU'S Barbecue Sauce

1 tsp. crushed garlic

3/4 c. white vinegar

1 (6 oz.) can tomato paste

1/4 c. dark molasses

1/4 c. light molasses

1/4 c. water

2 tbsp. orange marmalade

1 1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. ginger

1/2 tsp. ground mustard

1/2 tsp. allspice

1/4 tsp. celery seed

1/4 tsp. cayenne pepper

1 sm. bay leaf

1 tbsp. liquid smoke

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In a medium-sized saucepan combine all ingredients except the liquid smoke. Bring to a boil. Reduce heat and simmer gently, uncovered, for 20 minutes, stirring occasionally. Remove from heat. Add liquid smoke; stir.


684469 -- CITRUS

2 c. frozen orange juice concentrate,

reconstituted

1/4 c. cider vinegar

2 tbsp. prepared mustard

1 c. firmly packed brown sugar

1 tbsp. cornstarch

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Mix orange juice according to directions. Combine juice, vinegar, mustard and brown sugar in a medium saucepan. Heat over medium heat until sauce comes to a boil. Reduce heat and simmer 20 minutes or until sauce is reduced to 2 cups. Remove 1/2 cup of sauce to a small bowl and add cornstarch stirring until dissolved. Add cornstarch mixture back to sauce and continue heating until thick and bubbly. Makes 2 cups.


684470 -- CHIP CHOP

1/4 c. cider vinegar

2 tbsp. dark jelly

1/2 tsp. paprika

1/2 tsp. dry mustard

2 tbsp. brown sugar

9 oz. catsup

2 tbsp. water

1 lb. chip chop

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Mix first 5 ingredients in pan and stir over low heat until jelly melts. Add catsup and water. Warm and stir. Then add chip chop and cook together for about 10 or 15 minutes. I serve on hamburg buns.


BBQ Recipe 684471

4 tbsp. minced onion

1 1/2 lbs. hamburg

1 sm. can tomato sauce

3/4 c. water

3 tbsp. vinegar

2 tbsp. Worcestershire sauce

1 tsp. salt

1 tsp. paprika

1 tsp. chili powder

1/2 tsp. pepper

1/4 tsp. cinnamon

Dash ground cloves

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Fry hamburger and onions together until brown. Combine all other ingredients in order listed. Heat to boiling and add to hamburger and onions.


684472 -- TASTY APRICOT Barbecue Sauce

1 env. Knorr tomato instant soup

1/2 c. dark brown sugar

1 (12 oz.) jar apricot preserves

1/2 c. Wishbone Italian dressing

1 tsp. garlic salt

1 tbsp. Worcestershire sauce

1/2 tsp. black pepper

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Prepare tomato soup mix as directed on box. Pour into bowl over brown sugar. Stir until well blended. Add the rest of ingredients until mixed through. Use on chicken, pork, whatever you are barbequing.


684473 -- BARBECUED HAM

1/2 onion, chopped

3/4 c. catsup

3/4 c. water

1/2 tsp. vinegar

1 tbsp. brown sugar

2 tbsp. lemon juice

2 tbsp. Worcestershire sauce

1/4 tsp. mustard

1 tbsp. relish

1 lb. chipped, chopped ham, torn in pieces

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Saute onion in little oil, add remaining ingredients and simmer 45 minutes. Serve in warm bun.


BBQ Recipe 684476

1 sm. catsup

1 lg. Worcestershire sauce

Red pepper, to taste

Sugar, to taste

1 c. vinegar

Lemon (optional)

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Pour catsup and Worcestershire sauce in saucepan at medium heat. Add vinegar and pepper and sugar. Simmer 30 minutes. (To make your sauces thinner add more vinegar and to make it thicker add more catsup to your sauce).


BBQ Recipe 684477

1 med. onion, finely chopped

4 tbsp. bacon grease (or 3 slices

finely chopped bacon)

1/2 c. Southern Comfort

1 pt. spicy catsup

Lemon juice (squeeze 1 lemon)

1/3 c. brown sugar

1 tsp. salt

1/2 tsp. chili powder

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Lightly brown onion in bacon grease or cook with chopped bacon strips. Remove from heat, add catsup and Southern Comfort; stir. Add remaining ingredients and simmer slowly for 10 minutes.


684479 -- HOMEMADE BAR-B-QUE SAUCE

1 c. ketchup

1 c. white wine

1 1/2 - 2 tsp. Worcestershire sauce

1/4 tsp. oregano

Lg. pinch rosemary, grind between your fingers

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Mix well into a liquid tight round container. Use on steak, hamburgers, chicken, ribs, pork.


BBQ Recipe 684480

1 tbsp. butter

3/4 c. ketchup

1/3 c. lemon juice

2 tbsp. mustard

2 tsp. salt

3/4 c. chopped onion

3/4 c. water

2 tbsp. sugar

2 tbsp. Worcestershire sauce

1/2 tsp. pepper

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Brown onion in butter. Mix mustard and ketchup together and add water in a bowl. Pour into pot with onions and add the rest of the ingredients. Simmer. If you desire a thicker BBQ sauce you can add more ketchup.


684481 -- EASY AND QUICK Barbecue Sauce

1/4 c. chopped onion

4 tbsp. sugar

1/8 tsp. pepper

1/4 c. catsup

3 tbsp. vinegar

1 tsp. Worcestershire sauce

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Mix together and cook over low heat 5 minutes. Easily doubled.


684482 -- BAR-B-QUE

1 can tomato sauce

1 chopped onion

1/4 c. honey

2 tbsp. cinnamon

1/2 c. Worcestershire sauce

3 tbsp. mustard

1 bottle generic Barbecue sauce

(optional)

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Mix together and pour over favorite meat.


684483 - HAMBRGER

2 tbsp. butter

1 med. onion, chopped

2 tbsp. vinegar

2 tbsp. brown sugar

12 oz. ketchup

3 tbsp. Worcestershire sauce

1 tsp. prepared mustard

1/2 c. water

1/2 c. celery, chopped

1 1/2 lbs. seasoned browned hamburger

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Works great in a crock pot! Combine first 9 ingredients together and simmer for 4 hours. Add browned hamburger. Serves 10-12.


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684485

1 med. onion, chopped

2 tbsp. butter

1/2 tsp. prepared mustard

1/2 c. water

1 tbsp. vinegar

1 tbsp. Worcestershire sauce

2 tbsp. brown sugar

1 c. ketchup

Salt and pepper

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Saute onions in butter until transparent. Add remaining ingredients and simmer for 1/2 hour. This makes enough for 4 pounds of meat.


Recipe 684487

2 tbsp. oleo

1 med. onion

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Saute until clear; cook slowly. Add: 1/2 c. water 2 tbsp. brown sugar 2 tbsp. vinegar 3 tbsp. Worcestershire sauce 1 tsp. mustard 1/2 tsp. salt Pepper to taste Cook slowly for 30 minutes then add to 3-4 pounds of meat.


684488

1/3 c. chopped onions

1 can tomato soup

2 tbsp. oil

2 tbsp. Worcestershire sauce

2 tbsp. brown sugar

1 tbsp. mustard

1 tbsp. vinegar

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Add to leftover roast and cook 15 minutes.


684489

1/2 c. vinegar

1/2 c. sugar

Sm. bottle catsup

1/2 tsp. chili powder

2 tbsp. Worcestershire sauce

Paprika

Garlic salt - to taste

Salt and pepper - to taste

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Mix all ingredients together. Great on ribs and chicken.


684490 -- HONEY SOY BAR-B-QUE SAUCE

1/2 c. soy sauce

3/4 c. ketchup

3/4 c. honey

3 cloves garlic pressed

1/4 tsp. Tabasco


684491

1/2 c. chopped onion

2 tbsp. butter

2 (8 oz.) cans tomato soup

1/2 c. brown sugar

1/3 c. Worcestershire sauce

1 tbsp. mustard

1 tbsp. vinegar

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Saute' onion in margarine until tender. Stir in remaining ingredients. Simmer for 5 minutes, stirring often. Makes 3 1/2 cups.


684492 -- JOHN'S Barbecue Sauce

6

450 lbs. of meat

4 gal. of vinegar

4 gal. catsup

5 bottles Worcestershire sauce

3 bottles red hot

10 lbs. salt

2 lbs. black pepper

8 lbs. butter

Mix together.


684493 -- FOR PORK OR CHICKEN

1 can tomato soup

1/2 c. finely chopped onion

3 tbsp. brown sugar

2 tbsp. margarine

1 clove garlic, finely chopped

1 tbsp. vinegar

2 tbsp. Worcestershire sauce

1 tsp. prepared mustard

1/4 c. honey

1/2 stalk finely chopped celery

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Saute in 2 tablespoons oleo, 1/2 cup finely chopped onion, 1 clove very fine chopped garlic and 1/2 stalk chopped celery until transparent. Add 1 can tomato soup, vinegar, Worcestershire sauce, brown sugar, prepared mustard and honey. Simmer 15 to 30 minutes, if too thick add 1 to 2 tablespoons water.


684494 -- (For Chicken)

3/4 c. salad oil

1/4 c. oleo

1/4 c. catsup

1 tbsp. salt

1 tbsp. mustard

2 tsp. onion

1/4 tsp. Tabasco

2 tbsp. brown sugar

1 tsp. Worcestershire sauce

2 cloves garlic

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Mix all ingredients. Let stand at least 4 hours at room temperature. Marinate chicken in sauce overnight in refrigerator. Cook over charcoal.


684495

4 tbsp. diced onions

1 c. catsup

3/4 c. water

3 tbsp. vinegar

3 tbsp. Worcestershire sauce

1 tbsp. paprika

1/4 tbsp. cinnamon

Dash cloves

1 tbsp. salt

3/4 tbsp. chili powder

1/2 c. brown sugar

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Mix all together and bring to a boil. Pour over ribs and bake 1 1/2 to 2 hours at 350 degrees.


684497 -- BAR-B-QUE DELIGHT

18 oz. Kraft regular bar-b-que sauce

6 oz. orange juice concentrate

4 oz. honey

Warm honey in microwave in bowl, add bar-b-que sauce and orange juice concentrate. Use spread on any meat. Extra sauce serve at table.


684499

2 qts. White House apple cider vinegar

1 c. sugar

1/4 c. salt

2 tbsp. black pepper

3 tbsp. crushed red pepper seeds (add

more seeds for hotter sauce)

2 qts. catsup

2 qts. water

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Mix all ingredients in a 2 1/2 gallon pot. Boil mixture until it begins to thicken. Makes approximately 6 quarts. Place sauce in bottles for future use. Especially good with charcoaled chicken and pork. Does not require refrigeration.

684500 -- PORK

2/3 c. catsup

1/3 c. brown sugar

1 tbsp. Worcestershire

Hot sauce to taste

Rosemary (crumbled) to taste

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Mix all ingredients together. A good brand of hot sauce for flavor is Louisiana hot sauce. Brush on pork spare ribs, steaks, or chops while barbecuing or baking.


684501

2 qts. vinegar

5 oz. Worcestershire sauce

3 oz. black pepper

2 oz. crushed red pepper

1 tsp. ground mustard

1 tsp. garlic powder

2 tbsp. minced onion (dried)

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Mix all of the above in large jar. Keep refrigerated.


684502 e

1/2 c. Barbecue sauce

1/8 c. prepared canned mild salsa

1/2 tsp. black pepper

1/4 tsp. oregano (opt.)

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NOTE: Good on baked chicken or pork chops. Mix all ingredients as listed.


684503 -- GRANDMA'S RECIPE

1 c. catsup

1/4 c. vinegar

1/4 tsp. savor salt

1/4 tsp. celery salt

1/4 tsp. onion salt

1/4 tsp. garlic salt

1 tbsp. chili powder

1 tbsp. Worcestershire sauce

Tabasco (if desired)

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To the catsup, add vinegar and the four different salts (you can substitute the powders for salts if less salt is desired). Blend well with whisk, then add chili powder and Worcestershire sauce.


684504 -- CHICKEN

1/2 c. Wesson oil

3/4 c. onion, chopped

3/4 c. ketchup

3/4 c. water

1/2 c. lemon juice

3 tbsp. sugar

3 tbsp. Worcestershire sauce

2 tbsp. mustard

2 tsp. salt

1/2 tsp. pepper

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Heat oil, add onions. Saute, mix remaining ingredients in a bowl. Add to onion, simmer. Grill chicken slowly. Baste with sauce when chicken is nearly done.


684505 -- HARRY'S BAR-B-Q SAUCE

1/2 pt. tomato juice

1 pt. cider vinegar

1 stick butter

1 tsp. salt

1 tbsp. red pepper or to taste

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Melt butter, mix all ingredients. Do not boil. For chicken, this sauce covers 12 quarters. Slowly cook chicken over medium coals, applying sauce as needed.


684507 -- CHINESE

1 (6 oz.) jar damson plum jelly

1/3 c. Karo dark

1/3 c. soy sauce

1/4 c. chopped green onion

2 cloves garlic, minced

2 tsp. ground ginger

2 lbs. spareribs, cut into serving pieces


684508

1 bottle Barbecue sauce (any kind)

1/4 c. brown sugar

Pepper to taste

1/2 can beer

1/2 lemon juice

Salt to taste

Red chilies (opt.)


684509 -- EXPERIMENTAL

1 lg. or 2 med. yellow onions

1 (12 oz.) bottle Reese Bar-B-Q sauce

1 (18 oz.) bottle Open Pit regular

sauce

1 (18 oz.) bottle Whitmore's gourmet

cooking sauce

1 (5 oz.) jar Take Home Brand

horseradish

1 c. dark brown sugar

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Thinly slice onion and combine all other items mentioned above. Bring to a boil, reduce heat and simmer about 1/2 hour. Stir frequently. Apply to meat only when thoroughly cook and about 10 minutes before serving. Apply sauce 3 or 4 times turning meat until ready to serve. Keep extra sauce tableside for those who like extra sauce.


684510 -- GRANDPA MICKAN'S BBQ SAUCE

1/2 c. tallow (beef fat)

2 c. water

1 lg. onion, chopped

2 sticks butter

2 lemons

2 c. ketchup

1/2 c. Worcestershire sauce

1 tbsp. paprika

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Add all ingredients in saucepan, boil a while slowly. Remove tallow and simmer. Add salt and pepper to taste.


684511

1 c. catsup

1/3 c. white vinegar

1 tbsp. dry mustard

1 tbsp. liquid smoke

1 c. sugar

1 tbsp. soy sauce

1 tbsp. minced onion

2 garlic cloves, chopped fine

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Combine all ingredients and cook over medium heat for 1 hour; stir often. Use with any meat. Cook meat first and then add sauce. Keep at low heat because this mixture will burn easily under direct heat or flame.


684512

3 c. mayonnaise

1/2 c. sugar

1/2 c. Worcestershire sauce

8 tsp. salt (or less to taste)

1 c. lemon juice

1/2 c. vinegar

1/4 c. pepper (or less to taste)

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Mix all ingredients. Allow to blend at room temperature for 15 minutes before use. Taste to adjust seasonings. Brush on chicken pieces several times during the last 15 minutes of cooking time. Store any leftover sauce in the refrigerator.


684513

1 1/2 c. water

1 lg. onion, diced

2 1/2 c. ketchup

4 tsp. salt (to taste)

1/2 c. brown sugar

1/2 c. vinegar

3 tbsp. Worcestershire sauce or A-1

sauce

2 tsp. prepared mustard

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Simmer in saucepan, add water as needed.


684514

1 med. onion

1 c. 1 c. catsup

1 c. water

1/4 c. lemon juice

2 tbsp. brown sugar

2 tbsp. white sugar

3 tbsp. Worcestershire sauce

2 tbsp. vinegar

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Bake at 325 degrees for 1 hour 15 minutes. Brown meat in small amount of oil. Pour sauce over meat and simmer for 10 minutes. Place in oven and bake in uncovered dish.


684515 -- CHICKEN

1 egg

1/2 c. oil

1 c. vinegar

3 tsp. salt

1/4 tsp. pepper

1 1/2 tsp. poultry seasoning

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Beat egg, add remaining ingredients and mix well. Marinate chicken for an hour or two. Cook over grill about 1 hour.


684516 e

1/2 c. beer

1/2 c. catsup

1/4 c. mustard

1/2 c. onion

Salt & pepper to taste

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Mix until mustard is completely mixed in. Bring to a boil, simmer for 5 minutes. Good on steaks, hamburger and hot dogs.


684517 -- Barbecue FRANKS

8 hot dogs

3 tbsp. oil

1/4 c. chopped onion

2 tsp. sugar

3/4 tsp. paprika

1/8 tsp. pepper

1/3 c. catsup

1/3 c. water

1 tbsp. vinegar

2 tsp. Worcestershire sauce

Few drops Tabasco sauce

1/2 tsp. salt

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Place franks in greased baking dish. Combine onion, sugar, paprika, salt, pepper, catsup, water, vinegar, Worcestershire sauce and Tabasco sauce. Pour over hot dogs. Bake in 400 degree oven for 30 minutes or cook in rock pot for several hours.


684518

3 tbsp. catsup

3 tbsp. vinegar

2 tbsp. water

3 tbsp. brown sugar

3 tbsp. prepared mustard

1 tsp. salt

1 tbsp. butter

1 tsp. chili powder

3 tbsp. Worcestershire sauce

Juice of 1/2 lemon

1 tsp. crushed red pepper


684520

1 c. ketchup

1/3 c. light molasses

2 tbsp. cider vinegar

1 tbsp. Worcestershire sauce

Garlic powder

Onion powder or salt

Finely chopped onions

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Combine ingredients. Tastes even better if made several hours before using.


684521 -- BEST

1/2 tsp. bulk pepper

1 tsp. dry mustard

1 tsp. chili powder

1 tbsp. Worcestershire sauce

1/2 c. ketchup

1/2 c. vinegar

1/2 c. water

1 tbsp. flour

1 tbsp. molasses

1/4 tsp. red pepper

Put all together; whisk around until no lumps. Put in microwave until bubbly and stir until thick.

   

GRANDMA'S Barbecue sauce

1 c. catsup

1/4 c. vinegar

1/4 tsp. savor salt

1/4 tsp. celery salt

1/4 tsp. onion salt

1/4 tsp. garlic salt

1 tbsp. chili powder

1 tbsp. Worcestershire sauce

Tabasco (if desired)

To the catsup, add vinegar and the four different salts (you can substitute the powders for salts if less salt is desired). Blend well with whisk, then add chili powder and Worcestershire sauce.

 

RED'S FAMOUS Barbecue Sauce

1 1/4 c. salad oil

1 1/2 c. brown sugar

1 1/2 c. catsup

5 tbsp. soy sauce

2 tbsp. Italian seasoning

1 tbsp. sweet basil leaves

1 tbsp. liquid smoke

1 tsp. salt

3 cloves garlic, minced (or 1 tsp. garlic juice)

Mix all ingredients together. Let set overnight.

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