Seminole Garnet Barbecue Sauce Recipes

SEMINOLE GOLD BARBECUE SAUCE

Steps:

• In a heavy non-reactive saucepan, combine mustard, brown sugar, vinegar and beer.
• Season with chili powder, black, white and cayenne pepper.
• Bring to a simmer over medium high heat.
• DO NOT BOIL, or you will scorch the sugar and peppers.
• Reduce heat and simmer for about 20 minutes.
• Mix in the Worcestershire sauce, butter, and liquid smoke.
• Simmer for another 15 to 20 minutes.
• Add a few dashes of the hot sauce to taste.
• Pour into an airtight jar and refrigerate over night to allow flavors to blend.
• This will keep in fridge for a couple of weeks.

BAREFOOT CONTESSA'S BARBECUE SAUCE

Steps:

• In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned.
• Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes.
• Use immediately or store in the refrigerator.
• The Contessa recommends using this with about 2 1/2 to 3 pounds of chicken. Just marinate it in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator, then slap it on the grill. Serve it with the extra sauce on the side!

SMOKY TEX-MEX BARBECUE SAUCE

Steps:

• In a saucepan, heat the oil over medium heat; fry the garlic and onion, stirring occasionally, until softened, about 3 minutes.
• Add the ketchup, water, vinegar, sugar, chili powder, oregano, Worcestershire sauce, cumin, mustard, salt and liquid smoke; bring to a boil.
• Reduce the heat and simmer until slightly thickened, about 3 minutes.
• Let cool before using for marinating or basting. If using as a dipping sauce, measure off the required amount, reheat and thin with a little water.