Chef Time!

Chef Time!

Monday, August 8, 2011

Barbecue Spices and Sauces

There is nothing more satisfying when a person barbecues, than when they are using their own special (or secret) spices or sauces to make the food tastes really great.

Don't have a recipe of your own?


If you don't have a recipe of your own, don't worry none. I have a couple of recipes that are looking for some good homes (and stomachs) that are available for adoption. You are more than welcome to use, alter, tweak and enjoy these recipes.

Cocoa Barbecue Seasoning:
This recipe is primarily a rub, that you apply to the meat and wrap in plastic then refrigerate overnight. Or you can refrigerate for just an hour or two, but it is best if you allow it to sit overnight.

1/4 c. sugar
1 tsp. dry mustard
1/8 tsp. cinnamon
1 tbsp. paprika
1 tsp. cocoa powder
1/4 c. chili powder
1 tbsp. cumin
2 tsp. black pepper
1 1/2 tbsp. Kosher salt

Mix all the ingredients together, place in a sealed container for storage. Shake container before using, to ensure the ingredients are thoroughly mix before rubbing onto the meat.

Cajun Barbecue Sauce:
This sauce is almost guaranteed to give the barbecue a whole new taste.

1 c. tomato sauce
1/4 c. brown sugar, packed
1/2 tsp. celery seed, grounded
1/8 tsp. salt
1/4 c. white wine vinegar
1/2 clove of garlic, minced
1 tbsp. Worcestershire
Dash of Tabasco  or other hot pepper sauce

Mix all ingredients into a saucepan and simmer for about 30 minutes.

Spicy Barbecue Sauce:


1/2 c. ketchup
1/2 c. orange juice
1/2 c. peanut butter, creamy
2 tbsp. finely minced onion
2 tbsp. dry mustard
2 tbsp. soy sauce
1 tbsp. Worcestershire
1/2 tsp. Tabasco or other hot pepper sauce

In a blender, combine all ingredients until smooth, Place mixture into a saucepan and bring to a boil, then simmer for 5-10 minutes. Remove from the heat and allow to cool to room temperature.

Sweet and Sour Barbecue Sauce:


16 oz, jellied cranberry sauce
3 garlic cloves, minced
1/2 c. peanut butter, creamy
1/2 c. strong coffee

Combine all ingredients in a blender until smooth. Place mixture into a saucepan, bring to a boil and then simmer for 5-10 minutes, Remove from heat and allow to cool to room temperature.

Tangy Barbecue Sauce:


1 c. ketchup
2/3 c. brown sugar, packed
2 tsp. dry mustard
1/2 tsp. nutmeg

In a small bowl. combine all ingredients and mix well. It is best, to use this sauce as a basting sauce when grilling meats.

Watermelon Barbecue Sauce:
This sauce will need to be prepared well ahead of time.


1-6 lb. seedless watermelon, cut into pieces
8 oz. tomato paste
1 tbsp. onion powder
1 tbsp. garlic powder
2 c. brown sugar, packed
1/2 c. cooking sherry
2 tsp. lemon juice
1 tsp. liquid smoke

Cut the melon into pieces and place into a saucepan. Cook uncovered over medium heat until the melon becomes the consistency of applesauce (approximately 2-3 hours). Stir occasionally. Add remaining ingredients. Simmer uncovered over low heat for 2 hours. Allow to cool to room temperature before using.


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