Basic and Smoky BBQ Sauce

Basic Homemade BBQ Sauce Recipe

• 1 Cup Ketchup
• 1 tbsp Mustard
• 3 tbsp Worcestershire Sauce
• 2 tbsp Vinegar
• 1 tbsp Lemon Juice
• 3 tbsp Brown Sugar
• 1 tbsp Black Pepper

Simply mix all the ingredients in a bowl and you are done. You can use the BBQ sauce right away but the flavors will blend together better if you prepare it the night before and it stand in the refrigerator overnight.

This is a great base sauce that you can add your own flavors too. Try various types of mustard or adding a small amt of maple syrup or perhaps apricot liquor.

Smoky Flavored Homemade BBQ Sauce Recipe

• 1 Bottle of Chili Sauce (12 ounce)
• 1/4 cup Water
• 1 tbsp Mustard
• 3 tbsp Brown Sugar
• 1 tbsp Worcestershire sauce
• 3 tbsp Vinegar
• 2 tsp Liquid Smoke

Mix all the ingredients into a bowl and you are done. You can use the BBQ sauce right away but the flavors will blend together better if you prepare it the night before and let the BBQ sauce stand in the refrigerator overnight .

If you are not familiar with liquid smoke, you should be able to find it in most grocery stores in the BBQ sauce section. If you do not like too strong of a smoky flavor, reduce it by half.

Basic White Sauce

Basic white sauce is the mainstay of many delicious sauces for a savy cook.You do not have to be a savy cook however to make this very easy sauce base. Once made you can refridgerate it for use another time. (it will keep tightly covered in the back coldest part of your fridge for 2 weeks)

INGREDIENTS:

2 tablespoons butter

2 tablespoons all-purpose flour

1/8 teaspoon salt

1 dash white pepper

1 cup milk

DIRECTIONS:
In a saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk.Bring to a boil; cook and stir for 2 minutes or until thickened.

Use immediately or refrigerate.

Suggested uses:

Cheese Sauce: To the hot basic white sauce, add 1/2 cup of your favorite grated cheese (or a combination of several cheeses equalling 1/2 cup.)

Mustard Sauce: Add 2 Tblsp of brown spicy mustard to the sauce,stir well.
(More if you desire a stronger mustard taste)

White Wine Sauce: Substitute the milk for 1 cup white wine, and add 1 tsp chopped fresh parsley. Perfect for pouring over chicken.

Creamy Garlic Sauce: Add 1 tsp chopped fresh garlic and 1 tsp freshly chopped parsley. Salt and pepper to taste.

Creamy Alfredo Sauce: Substitute 1/2 the milk with 1/2 cup chicken broth, add 1/4 cup romano cheese and 4 oz cream cheese, cubed.

Honey Mustard Meatloaf

1 1/2 pounds lean ground beef or combination of beef and turkey
1/3 cup dry bread crumbs, plain or seasoned
2 eggs 1/2 cup chopped onion
1 teaspoon chopped dried leaf basil, or less if bread crumbs are seasoned
1/2 teaspoon seasoned or plain salt
1/4 teaspoon pepper
3 tablespoons Dijon style mustard
3 tablespoons honey
2 tablespoons finely chopped green onion

Preheat oven to 350°. Combine ground beef, bread crumbs, onions, basil, salt, and pepper. Stir in eggs, mixing gently but thoroughly. Shape into loaf. Place loaf in baking pan. Combine honey and mustard, brush half of the mixture on loaf.

Bake at 350° for 30 minutes. Brush with remaining honey and mustard mixture. Bake for 30 to 45 minutes longer. Remove from oven and sprinkle chopped green onion. Serves 6 to 8.

Apple Smoked Barbecue Ribs

2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips

barbecue sauce (recipe below)

Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of ribs. Place ribs on wire rack on baking pan. Bake for 3 hours until tender.

Soak wood chips in water for 30 minutes. Prepare grill. Place apple wood chips directly in the center of hot barbecue coals. Baste ribs and place on grill above wood chips. Cover, grill and cook for 10 minutes. Turn ribs, baste again and cook another 10 minutes or until ribs are browned but still moist.

Barbecue Sauce:
2−15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar

Combine all ingredients except vinegar in saucepan. Simmer, covered, on low heat for 1 hour, stirring occasionally. Add vinegar to taste and simmer for another 15 minutes. Chill at least 24 hours, or until ready to use.

Beer Barbecue Sauce

1 cup Prepared barbecue sauce
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped

In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic and onions.

Place food in marinade and let stand at room tepmerature for up to 2 hours or in refrigerator overnight.

When ready to cook, remove food and place marinade in saucepan and cook for 10 minutes or until thickened. Use as sauce for basting or serving with cooked food.

Recipe ~ Baked Potato Soup

3 T butter
1/3 c flour

Melt butter over medium heat in a heavy saucepan. Add flour and stir with wire whisk rapidly till well mixed. Turn heat down slightly and slowly add 1 can of evaporated milk making a thick white sauce. (This MUST be evaporated milk or it will separate and look curdled)

Continue to stir and add 1 can of water. Keep heat high enough to cook the sauce so it thickens. Make sure it gets very thick. This will take time and patience and lots of stirring so you do not have a lumpy soup!

Once it is a thick consistancy, similar to a thick gravy, add:
a 1/2" 'slab' of Velveeta cheese
1 T Parmesan cheese
a scant 1/8 tsp of garlic salt
1 T of brown spicy mustard
3 T bacon bits

Stir till cheese is melted. Add bite sized peeled chunks of left over baked potatoes. Very well baked ones with lots of flavor are best. Cover and put in oven on very low or in a crock pot on low. Heat for about an hour till potatoes are thoroughly heated.

Serve with chunks of cheddar cheese or any favorite cheese on top.

This is enough for generous portions for 4 people.