All Purpose Grilling Sauce Recipes

PWWB ALL-PURPOSE GRILLING MARINADE

PWWB All-Purpose Grilling Marinade image

Equal parts zesty, sweet & spicy, this All-Purpose Marinade recipe hits all of the right notes! Pantry spices like chili powder & smoked paprika add just the right amount of kick to this homemade marinade, while brown sugar lends the perfect amount of sweetness, creating an absolutely crave-worthy caramelized crust on whatever you're grilling. This easy grill marinade is an all-purpose solution for grilling more flavorful chicken, steak, pork, seafood, veggies, & more!

Provided by Jess Larson

Time 5m

Number Of Ingredients 12

Ingredients

2 pounds meat or veggies of choice
¼ cup olive oil
¼ cup brown sugar, loosely packed
2 tablespoons apple cider vinegar
2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
2 tablespoons Worcestershire sauce (see Recipe Notes, below)
3 cloves garlic, smashed
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
optional: pinch cayenne pepper
kosher salt & ground black pepper, to season

Steps:

Add the olive oil, brown sugar, soy sauce, Worcestershire sauce, apple cider vinegar, chili powder, paprika, & a pinch of cayenne pepper, if using, to a bowl or jar. Season with 2 teaspoons kosher salt & ground black pepper as desired. Whisk or shake to combine.
Pour the all-purpose marinade over your meat or veggies of choice. Marinate for at least 6 hours or up to overnight.
as desired. Enjoy!

ALL-AMERICAN BARBECUE SAUCE

All-American Barbecue Sauce image

I'm very excited to show you my take on America's most popular style of barbecue sauce--which of course originated in and around Kansas City. After you make a batch of this and taste just how incredible it is, I don't think you'll ever buy that stuff from the store again. Sauce may be used right away, but for best results, wrap and refrigerate for a day or two before using to allow the flavors to develop.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 5m

Yield 24

Number Of Ingredients 11

Ingredients

2 cups ketchup
⅓ cup packed brown sugar
⅓ cup dark molasses
½ cup white distilled vinegar
½ teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon cayenne powder, or to taste
½ teaspoon freshly ground black pepper
¼ teaspoon ground allspice
¼ teaspoon ground coriander
¼ teaspoon ground cumin

Steps:

Combine ketchup, brown sugar, molasses, vinegar, paprika, chili powder, cayenne, black pepper, allspice, coriander, and cumin in a mixing bowl and whisk thoroughly.

Nutrition Facts : Calories 45 calories, Carbohydrate 11.6 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 226 mg, Sugar 10.1 g

ALL PURPOSE BBQ SAUCE

All Purpose BBQ Sauce image

This is my all purpose BBQ sauce--for brisket, ribs, etc. It is a pretty traditional sauce, a little sweet and a little tangy! (It is also included in my brisket recipe.)

Provided by Dwynnie

Categories Sauces

Time 35m

Yield 2 cups

Number Of Ingredients 8

Ingredients

1 cup ketchup
1/2 cup brown sugar
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons soy sauce
2 tablespoons molasses

Steps:

Mix ingredients together.
Cook over low for approximately 30 minutes.
Serve warm or at room temperature.

Nutrition Facts : Calories 553.4, Fat 1.5, SaturatedFat 0.1, Sodium 2889.4, Carbohydrate 140.2, Fiber 1.6, Sugar 129, Protein 5.3

ALL-PURPOSE GRILLING SAUCE

All-Purpose Grilling Sauce image

As its name implies, this sauce is extremely versatile-you can brush it on chicken (whole or parts), ribs, steak, even vegetables. A small amount of butter is added at the end for a smooth finish; feel free to leave it out, especially if you're using the sauce with a particularly fatty piece of meat.

Yield Makes about 3 cups

Number Of Ingredients 18

Ingredients

2 tablespoons sunflower or other neutral-tasting oil
1 medium yellow onion, cut into small dice
3 garlic cloves, crushed and peeled
1 1/2 cups tomato juice
1 can (8 ounces) tomato sauce
1/2 cup distilled white vinegar
1/2 cup water
2 tablespoons unsulfured molasses
1 tablespoon ancho chile powder
1 teaspoon mustard powder
2 tablespoons Worcestershire sauce
2 tablespoons packed dark-brown sugar
1/2 teaspoon toasted cumin seeds, finely ground
1/2 teaspoon dried oregano, preferably Mexican
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 jalapeño chile, halved lengthwise (remove ribs and seeds for less heat)
2 tablespoons unsalted butter, room temperature (optional)

Steps:

HEAT THE OIL in a medium saucepan over medium heat. Cook onion until softened, stirring occasionally, about 3 minutes; add garlic and cook until fragrant. Add remaining ingredients except butter; stir several times to blend. Bring to a simmer; partially cover and cook over low heat until thick, about 1 hour.
Remove and discard jalapeño. Puree sauce (with butter, if desired) in a food processor or blender until smooth. Serve warm or at room temperature. The sauce can be refrigerated in an airtight container up to 1 week.

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