Authentic Arawak Bar B Q Sauce Recipes

AUTHENTIC ARAWAK BAR-B-Q SAUCE

Steps:

• In a medium bowl, combine green onions, shallots, garlic, ginger, allspice, black pepper, chile peppers, cinnamon, nutmeg, salt, brown sugar, orange juice, vinegar, wine, soy sauce, oil, and molasses.
• Mix well, cover, and allow to sit for 1 hour.
• Stir again before using with fish or meat.
• This should make enough for about 2 different meals.
• Discard any remaining sauce after marinading meat.

ORIENTAL BAR-B-Q PORK TENDERLOIN

Steps:

• Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill.
• Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger is not not clumping.
• Place pork into marinade and place in refrigerator for 6 to 8 hours (over- night if you prefer).
• Remove pork from marinade and place on covered grill.
• Add wet wood to grill firepan to insure adequate supply of smoke.
• Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well.
• Serve over sliced pork tenderloins.

BAR-B-Q SAUCE

Steps:

• 1. In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
• 2. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.
• My Note: It's thick, sweet and spicy and beautiful in color! To try it out.first I cut the servings to 12. I followed the scaled measurements except only used a pinch of cayenne and chili powder. Concern was it may be too spicy for kids. I did not have celery seed, so I had to leave it out. If you like a sweet and spicy sauce you must try this recipe. I will use this on chicken, pulled pork and ribs. UPDATE: I've made this again using the celery seed and think I like the taste without it. Also for a nice thick sauce it is necessary to simmer on low for at least 20 minutes. And advice to anyone wanting to make it, don't leave out the liquid smoke! I didn't have any, so I was just going to leave it out, but then my son offered to buy me some and when we added it it was SO much better and really added to the flavor. Only suggestions are that oil can be substituted for the butter or left out alltogether, the molasses can be reduced and it's still sweet, and the chili powder, cayenne, and pepper should probably be doubled. Red pepper is also wonderful for the flavor.
• I am helping in catering a wedding reception the end of this month and needed a sauce I could call my own, so my kitchen was tore up from the floor up! I measured the spices and saved them for later, then I mixed up the liquids over a slow flame, I did not have any red wine vinegar, but I did have some marsala I mixed 1/4c. and the balance I used of white vinegar, I did not add the butter, I figured the fat from the meat would be enough and I wanted it to have some table time. The sauce tasted good but it had no depth, I only used 3 teaspoons of liquid smoke, and let it simmer for a while. Once I added the spices it was the bomb! This is the best sauce I have ever tasted. The spices are fantastic! Whoever thought cinnamon would work in a bbq sauce? I told my husband, we have to go get a piece of meat to go with the sauce. Thanks for sharing, this is great! I also simmered it for about 1 1/2 hours to thicken, Uuummm finger licken good! I will serve it with pulled pork and baked chicken, I am sure you could serve this with fingernails, and toe-jams.
• I made just as is (but halved the recipe= 1 1/2 C) and I simmered it for about 50 minutes. The next day it was nice and thick. The liquid smoke is a great flavor in this (a must!), and mellows out by the next day. I also used a pinch of cayenne, so the kids could eat it. I used this on some pulled pork, next it'll go on grilled chicken. Next time I'll make the full batch to keep on hand.