Backyard Bbq Sauce Recipes
HOMEMADE BBQ SAUCE
This easy homemade BBQ Sauce Recipe is tantalizingly tangy with delicious hints of both smokey and sweet flavors. It's wonderful on chicken, beef, and pork and also delicious as a dip, a marinade, or a unique seasoning for veggies. It's the perfect addition to all your go-to summer staples!
Provided by Trish - Mom On Timeout
Categories Condiment
Number Of Ingredients 14
Steps:
- In a medium saucepan over medium heat, combine the tomato sauce, apple cider vinegar, honey, brown sugar, Worcestershire sauce, smoked paprika, garlic and onion powder, ground pepper, and salt. Whisk until combined.
- Simmer barbecue sauce, uncovered, for 15 to 20 minutes or until the sauce has thickened to your liking. Cook it for a bit longer if you prefer a thicker sauce. Test for seasoning keeping in mind that flavors will deepen as the sauce has a chance to cool.
- Store barbecue sauce in an airtight container in the fridge for up to one week.
Nutrition Facts : Calories 37 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 187 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
BACKYARD BBQ SAUCE
From the Veganomicon. Excellent for BBQ Seitan Steaks in the summertime. This takes awhile to simmer, but it makes a lot, so it can be made early in the season then kept in the freezer for later use.
Provided by Eat Your Vegetables
Categories Sauces
Time 40m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Preheat a saucepan over medium heat. Place the onions in the pan and saute in oil until browned (about 7 min). Add the garlic and saute for another minute. Add all the other ingredients except the mustard and liquid smoke, and cook for at least 30 minutes and up to 1 hour, uncovered, stirring occasionally.
- Lower the heat if the sauce begins to splatter everywhere. Add the mustard and liquid smoke and taste for sweetness/sourness. Adjust the flavors if you think it's necessary, and cook for 5 more minutes. If you like a smooth BBQ sauce then puree it, but thats not entirely necessary.
Nutrition Facts : Calories 220.4, Fat 4.1, SaturatedFat 0.6, Sodium 421.4, Carbohydrate 45.7, Fiber 4.4, Sugar 23.2, Protein 3.8
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5/5 (1)Category Side DishCuisine AmericanTotal Time 1 hr 50 mins
- In a large skillet on medium heat, cook the sausage for 5 minutes, breaking up any large pieces as it cooks. Add in the diced onion and stir to combine the ingredients. Continue to cook, stirring every so often for an additional 15 minutes.
- While the sausage and onion are cooking, combine all the sauce ingredients and whisk to combine. In a large bowl, combine the beans and the tomatoes. Stir in the sauce.
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- Planning Your Cookout. The BBQ is a great American tradition, where food is cooked outside, shared, and eaten in a most casual of fashions, whether a gathering in a backyard, a park, the beach—even a parking lot or a rooftop.
- Steaks. Because of their hefty price tag, steaks are not at every BBQ party, but people sure do get excited when they see cuts of beef sizzling on the grill.
- Burgers. When cooking burgers on the grill, the golden rule is to leave them alone. Don't flip them over and over, and definitely don't squash them with the spatula—when you press down on the meat, you're pressing out the juiciness.
- Pork. Real BBQ is a regional thing. What flies in North Carolina (some form of pork) won't look even remotely familiar in Texas, where beef brisket is usually slow-cooking on the grill.
- Hot Dogs and Sausages. Hot dogs are always a favorite at BBQ parties, but after the first few cookouts of the season, they can get a bit tiresome. For a change of pace, pop bratwurst on the grill, set up a condiment station, and a basket of buns, and call your work over.
- Chicken. Chicken is usually a safe bet when it comes to feeding a crowd, but too often grilled chicken gets overcooked (for fear of serving it uncooked) and dry.
- Kebabs. Kebabs provide a great way to feed a crowd with minimal fuss (especially if you have some small hands around that will help thread the skewers).
- Fish. Something about live fire and fresh fish is magical. While a whole side of salmon on the grill is a visually stunning delight and easy to cook (just put it skin-down, cover the grill, and remove when cooked—there is absolutely no need to flip it!)
- Shellfish. You may not think of grilling shellfish, but this cooking method is actually ideal for this type of seafood. Their shells protect their sweet insides from the heat, the fire adds flavor, and cooking them outside minimizes the mess.
- Coleslaw. A ubiquitous side dish on any barbecue buffet table, coleslaw is classically made with hearty green cabbage and a creamy dressing. When eaten alongside grilled meats, it seems as if it were made for summertime cookouts.
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