Pierre Franeys Barbecue Sauce Recipes

BETTY TALMADGE'S COUNTRY BARBECUE SAUCE

Steps:

• Combine all of the ingredients in a saucepan and bring to the boil, stirring. Use to baste chicken as it cooks over hot charcoal. Or use for fresh pork shoulder during the last two hours as it cooks over hot charcoal.
• Serve any unused sauce on the side.

RON SCHER'S BARBECUE SAUCE

Steps:

• Combine all the ingredients, except the butter, in a saucepan. Bring to a boil and let simmer for 20 minutes. The sauce should have the consistency of ketchup.
• Strain the sauce through a sieve, using a plastic spatula to push the solids through. Swirl in the butter.

RON SCHER'S OCEAN RIDGE BARBECUE

Steps:

• Combine the orange or tangerine rind and peppercorns in the container of an electric blender, coffee mill or spice mill. Blend until thoroughly pulverized.
• Add the salt, sugar and paprika, and blend thoroughly. Rub the spareribs with this mixture about six hours before grilling. Let meat stand in a cool place until ready to grill.
• Break the bay leaves lengthwise down the center, and remove and discard the tough, slender stem that runs top to bottom. Crumble the bay leaves and put the pieces into the container of an electric blender, coffee mill or spice mill. Pulverize as finely as possible. Add the peppercorns and blend thoroughly.
• Add the garlic powder, paprika, mustard and salt, if desired, and blend well. Rub the poultry with this mixture about six hours before grilling. Let meat stand in a cool place until ready to grill.
• Put the bones in a kettle and add cold water to cover. Bring to a boil. Drain and run the bones under cold running water until chilled. Drain.
• Return the bones to a clean kettle and add the salt, mustard, garlic powder, bay leaf, chili powder, paprika, hot sauce, Worcestershire sauce, vinegar, oil and water. Bring to a boil. Let simmer, uncovered, at least six hours, skimming the surface as necessary.
• Strain the liquid. There should be about three and one-half quarts. If desired, the meat from the bones may be used for barbecued beef sandwiches. Discard the bones.

THAI BEEF MARINADE FOR BBQ

Steps:

• Blend all the ingredients except for the meat.
• Reserve 1/3 of the total mixture and put it in the refrigerator.
• Put the meat in the rest of the marinade and refrigerate overnight.
• Turn meat on grill every 5 minutes. Should take 20-35 minutes to be grilled.
• Cut meat on the bias and serve with warmed reserved marinade and any juices from cooking.
• Serve at room temperature.

PIERRE FRANEY'S BARBECUE SAUCE

Steps:

• Combine all the ingredients in a saucepan. Blend well, bring to a boil and remove from heat.

BARBECUE SAUCE WITH HONEY

Steps:

• Heat the oil in a saucepan and add the onions. Cook, stirring, until wilted. Add the garlic, cook briefly and add the remaining ingredients. Bring to a simmer and cook, stirring often, about 30 minutes. Let the sauce cool and use for basting. This sauce is good for any barbecued meat and keeps very well refrigerated.