BBQ Sauce Recipe for Water Bath Canning

All-American Barbecue Sauce Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 10 pounds firm ripe tomatoes -- cored, peeled, and chopped 2 large onions -- finely chopped 3 garlic cloves -- minced 1 tablespoon crushed red pepper 1 tablespoon celery seed 1 1/2 cups brown sugar 1 tablespoon dry mustard 2 teaspoons salt 1 1/2 teaspoons mace 1 teaspoon ginger 1 teaspoon cinnamon 1 cup vinegar, 5% acidity 1/3 cup lemon juice Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. Combine tomatoes, onions, garlic, red pepper and celery seed in a large saucepot. Simmer, covered, until vegetables are soft, about 30 minutes. Press tomato mixture through a fine sieve or food mill; discard seeds. Return tomato mixture to the saucepot and add the remaining ingredients. Cook over low heat until mixture thickens, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process 20 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation. This recipe yields about 3 pints.

© 2008 canning-recipes.com

Ponderosa Burgers by Big Mo at Ponderosa BBQ in Des Moines, Iowa

PONDEROSA BBQ in Des Moines, IOWA
BIG MO recipe.
CHECK out his facebook page.....amazing!!!
GO there and eat.....great food.

Grilling Sauce

http://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/blackbears-grillin-sauce.html

Blackbear's Grillin Sauce

Prep Time:	25 Min
Cook Time:	2 Hr

Ingredients

1/2	medium green pepper, chopped
1	large onion, chopped
3	cloves garlic, minced
4 Tbsp	olive oil, extra virgin
1 tsp	sea salt and freshly ground gourmet peppercorns
1/2 tsp	smoked paprika
2 tsp	dark chili powder
2 tsp	dry mustard
4 Tbsp	brown sugar
1 c	ketchup
6	chipotle peppers in adobo sauce, diced
1 c	low sodium spicy v8 juice! (so much better than the tomato juice he used in original recipe)
1/2 c	reduced sodium worcestershire sauce
2 Tbsp	lemon juice
	16-18 ounces of beer of choice  (lager or pilsner

Directions

1

 The above ingredients will be enough for 10-14 pounds of chosen meat. However you can grill smaller batches of meat and put the remaining sauce in the frig.

2

 Marinate pork and chicken in beer over night. Steaks marinate in worcestershire sauce with some onion and garlic powder for 4-8 hours. This part of the recipe has nothing to do with the ingredients I have posted. Use enough marinade to cover meat completely or flip half way for uniform absorption. For the steaks - prior to grilling I coated them with a blackened seasoning but this is optional).

3

 To make the sauce: (This is where the ingredient list comes into play). Heat the oil in a 2 quart saucepan on medium heat. Add the green peppers, garlic and onions; cook until tender. Next combine salt, pepper, chipotle peppers, dry mustard, brown sugar, chili powder and ketchup in a medium size bowl. Add beer, tomato juice, worcestershire sauce and lemon juice. Blend well. Pour mixture into saucepan with onions, peppers and garlic. Simmer until sauce has reduced to 1 quart. Stir to keep from burning. Chill and refrigerate. Use and enjoy the next day and there after.

4

 Note: This sauce can be a little spicy so if you don't like "hot" then either reduce or eliminate the peppers. You will still have a great tasting sauce without the heat.

BBQ SAUCE RECIPES

Photograph by Andrew Purcell


Memphis-Style Barbecue Sauce

PREP TIME:     10 minutes
COOK TIME:   20 minutes
Makes about 1 quart

Ingredients

2 tablespoons vegetable oil
1 cup chopped onion
2 cloves garlic, smashed
3 cups ketchup
1/2 cup apple cider vinegar
1/4 cup packed dark brown sugar
1/4 cup steak sauce
1/4 cup Worcestershire sauce
3 tablespoons molasses
3 tablespoons yellow mustard
1/2 teaspoon ground celery seed
Kosher salt
1 to 2 teaspoons liquid smoke

Directions

Heat the vegetable oil in a medium pot over medium heat. Add the onion and garlic and cook until the onion is golden, 6 to 7 minutes. Stir in the ketchup, 1 cup water, the vinegar, brown sugar, steak sauce, Worcestershire sauce, molasses, mustard, celery seed and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 15 minutes. Stir in the liquid smoke. Strain the sauce, pressing on the solids to extract any liquid.

Photograph by Andrew Purcell

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/memphis-style-barbecue-sauce-recipe/index.html?oc=linkback

Photograph by Andrew Purcell

Texas-Style Barbecue Sauce

PREP TIME:       1 HOUR
COOK  TIME:    15 minutes

Ingredients

1 1/2 cups beef stock or broth
1/2 cup ketchup
1/2 small onion, finely chopped
2 tablespoons bacon drippings or unsalted butter
Kosher salt and freshly ground pepper

Directions

Combine the beef stock, ketchup, onion, bacon drippings, 1/4 teaspoon salt and 1/2 to 1 teaspoon pepper in a medium pot. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 10 minutes. Remove from the heat and set aside to let the flavors develop, at least 1 hour. Reheat the sauce before serving.

Photograph by Andrew Purcell

North Carolina-Style Vinegar Barbecue Sauce

PREP TIME:    5 minutes

COOK TIME:   35 minutes

1 quart

Ingredients

4 ounces applewood-smoked bacon (in one piece), cut into large chunks
3/4 cup beef stock or broth
1 1/2 cups apple cider vinegar
1/2 cup white vinegar
1/4 cup packed dark brown sugar
1/4 cup ketchup
2 teaspoons red pepper flakes
1 teaspoon chipotle chile powder
Kosher salt

Directions

Combine the bacon, beef stock, cider vinegar, white vinegar, brown sugar, ketchup, red pepper flakes, chile powder and 1 tablespoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer until the bacon renders its fat, about 15 minutes. Remove from the heat; set aside to let the flavors develop, 20 minutes. Remove the bacon. Reheat the sauce before serving.

http://www.foodnetwork.com/recipes/food-network-kitchens/memphis-style-barbecue-sauce-recipe/index.html

BBQ SAUCE RECIPES

BOTTOM left going clockwise:

1. Peach-Mustard BBQ Sauce

2. Kansas City-Style BBQ Sauce

3. Sweet & Sour BBQ Sauce

4. Chile-Coffee BBQ Sauce

5. Cola BBQ Sauce
 http://www.foodnetwork.com/recipes-and-cooking/5-great-barbecue-sauces/index.html?oc=linkback

Kansas City-Style BBQ Sauce

PREP TIME: 15 Minutes

COOK TIME: 35 Minutes

Makes about 1 quart

Ingredients

2 tablespoons neutral-tasting oil, such as grapeseed or vegetable
6 cloves garlic, smashed
2 tablespoons tomato paste
1 slightly heaping tablespoon chili powder
1 tablespoon paprika
1 teaspoon crushed red pepper
1/4 teaspoon ground allspice
Pinch ground cloves
2 cups ketchup
2 cups water
1/2 cup cider vinegar
1/4 cup dark molasses
1/4 cup firmly packed dark brown sugar
1 tablespoon kosher salt
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons English-style dried mustard
1 teaspoon freshly ground black pepper
1 bay leaf

Directions

Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.

Cola Barbecue Sauce

PREP TIME: 10 minutes

COOK TIME: 50 minutes

2  CUPS

Ingredients

4 cloves garlic, peeled
1/4 teaspoon kosher salt, plus a generous pinch for the garlic
3 cups cola
1 1/2 cups ketchup
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
1 slightly heaping tablespoon chili powder
1 teaspoon freshly ground black pepper, plus additional for seasoning
1/2 teaspoon hot sauce, plus additional for seasoning
1/4 teaspoon ground allspice
1 1/2 tablespoons freshly squeezed lime juice

Directions

Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste.

Stir garlic paste, the 1/4 teaspoon salt, cola, ketchup, vinegar, Worcestershire, chili powder, 1 teaspoon black pepper, 1/2 teaspoon hot sauce, and allspice together in a small saucepan. Bring to a boil, reduce heat, and simmer until thickened, about 45 minutes. Allow to cool slightly, stir in the lime juice, and season with black pepper and hot sauce, to taste.

Know-How: Barbecue sauces are all about balance: a sweet note offset by sour with a jolt of spice, all of which flourish in a cloud of smoke. There are lots of ways to work this magic-thick, thin, and in-between. Concocting a signature sauce is compulsory in some barbecue circles. Start with this basic riff and play with variations to suit your style.

Chili-Coffee BBQ Sauce

PREP TIME:    45 minutes

COOK TIME: 15 minutes

1 Quart

Ingredients

3 guajillo chiles
3 mulato chiles
1/2 medium onion, cut into wedges
6 cloves garlic, unpeeled
2 tablespoons corn oil
1 cup tomato puree
1 cup strong black coffee
1/4 cup turbinado sugar
1 tablespoon kosher salt, plus additional for seasoning
1 teaspoon dried oregano, preferably Mexican
Pinch ground cloves
Pinch cumin
2 teaspoons cider vinegar

Directions

Split, stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes. Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes. Drain, reserve soaking liquid, chop chiles roughly, and set aside.

While the chiles soak, char the onion and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin, about 8 minutes. Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down.

Heat the oil in the skillet over medium-high heat. Add the chile mixture and cook, stirring, until thick and fragrant, about 4 minutes. Add the tomato puree, coffee, sugar, 1 tablespoon salt, oregano, cloves, and cumin. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.

Stir in vinegar and season with salt to taste.

Cook's Note: For this recipe, we prefer Mexican oregano. It's stronger than Italian oregano, so it can hold its own with the other assertive flavors in this sauce

Sweet & Sour BBQ Sauce-Asian
PREP TIME:      5 minutes

COOK TIME:  7 minutes

1   3/4 CUPS

Ingredients

2 tablespoons peanut oil
2 cloves garlic, chopped
2 tablespoons finely grated peeled fresh ginger
1/2 cup dry sherry
1/2 cup hoisin sauce
1/2 cup ketchup
1 1/2 teaspoons Vietnamese chili-garlic sauce
2 teaspoons soy sauce
2 teaspoons dark sesame oil

Directions

Heat the oil in a small saucepan over high heat. Add the garlic and ginger and cook over high heat until fragrant, about 2 minutes. Whisk in the sherry, hoisin sauce, ketchup, chili-garlic sauce, soy sauce, and sesame oil and bring to a boil. Remove from heat and let cool. 

Peach-Mustard BBQ Sauce

PREP TIME:      10 minutes

COOK TIME:      8 minutes

1    1/4 CUP

Ingredients

3 tablespoons unsalted butter
2 tablespoons minced onion
2 cloves garlic, minced
3 tablespoons cider vinegar
1/2 cup whole-grain mustard
1/4 cup Dijon mustard
3/4 cup peach jam or preserves
1 tablespoon bourbon
1/2 teaspoon kosher salt

Directions

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.

Cook's Note: The bourbon is stirred in at the end—uncooked—to give a genuine jolt to the sauce. This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.

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