Just like the compound butters Barbecue sauce is endless. I tend just to whip on up on the stop based on what I have on hand at the time. They all have a similar start: honey, corn syrup or Molasses, Vinegar, brown or raw sugar, and lots of spice blends. Here are a few of my tried and true once I make quite often. You will need either Vitamix or a large Cuisinart: I like the Vitamix since it with puree the fruits better.
Apricot BBQ Sauce
Okay, this one you will need meat drippings, I usually make this with my pulled pork, but if you do not have, just reduce down any meat stock you have on hand.
Place all of the following in a large sauce pan
2 cup pitted, dried Apricots
1 cup honey
1/2 cup reduced stock or meat drippings
1/4 cup Veggie paste - from the tube
1/4 raw sugar
1/4 cup white balsamic vinegar
3 tablespoons Worcestershire sauce
2 tablespoons of the following ground cumin, paprika, ground ginger
1 teaspoon smoked salt
1/2 teaspoon red pepper flakes or dried Chili of choice
1/2 teaspoon dried oregano
Bring to a boil, reduce and simmer until desired thickness.
Cool a bit, puree and return to sauce pan, bring to a boil again, then turn off and let to cool.
Now this will work with Peaches as well.
Blueberry BBQ Sauce
Same as above just switch out the apricots of blueberries and change the vinegar to a dark balsamic and switch out the oregano for dried thyme.
Plum BBQ Sauce
Same as Blueberry only switch out the honey with Molasses and change all the dried spice and herbs (except dried Chili) to Chinese 5 spice
Orange BBQ Sauce
Place all of the following in a large sauce pan
4 cups orange juice
1 cup honey
1/2 sliced ginger
1/3 raw sugar
1/3 cup rice wine vinegar
3 tablespoon orange rind zest,
2 tablespoons Dijon Mustard
2 tablespoons of the following ground turmeric, ground cinnamon, ground ginger
1 teaspoon smoked salt
1/2 to a full teaspoon of wasabi powder
1/4 teaspoon mace
Bring to a boil, reduce to a simmer until desired thickness. About 5 minutes before it is done remove sliced ginger.
Herb BBQ Sauce
Place in the Cuisinart a cup of Almonds (or any nut of choice), pulse to a powder.
Then place 2 cups of the following chopped herbs
Basil
Parsley
Lovage
Garlic Scapes
Celery Leaves
green onion tops
Now Pulse until finely chopped, you will need to add 3 to 4 tablespoons of olive oil to the CuisinArt to help with the process. Place in a large bowl and set aside.
In a large sauce pan add the following,
1 cup Honey
1 cup dry white wine
1/2 cup Agave syrup
1/3 cup fresh lemon juice
1/4 white wine vinegar
3 shallots, minced
4 cloves or garlic, minced
3 tablespoon lemon zest
1 teaspoon of vanilla salt
1 teaspoon of ground seeds of paradise
Bring to a boil, reduce and simmer until desired thickness, remove and let cool for about 10 minutes
Whisk the contents of the sauce pan to the herb pesto until combined well.
I use this on chicken, oily fish like salmon or sword fish, it is also great on pork. Now it may not be salty enough for most, so adjust the seasoning to taste.
Peach BBQ Sauce
In a large saucepan add
5 to 6 large peaches, pitted, skins on
1/2 cup maple syrup
1/2 cup dry white wine
1/4 cup white balsamic vinegar
1/4 cup agave syrup
2 shallots, minced
4 cloves of garlic minced
3 tablespoons Dijon Mustard
3 tablespoons horseradish, ground
3 tablespoons sesame seeds
1 teaspoon Wasabi powder
salt & pepper to taste.
Bring to a boil, reduce and simmer to desired thickness
Remove and puree, and place in a bowl and add a hand-full of chopped fresh dill.
I use this on Salmon, Mackerel, Red Snapper
Barbecue Sauce - the red stuff
Place all of the following in a large sauce pan
2 cup Molasses
1 cup dark honey
1 cup red dry wine
5 6oz cans tomato paste
1 cup minced onions
1 cup minced red Italian peppers
1 cup reduced stock or meat drippings
1/2 cup white balsamic vinegar
8 garlic cloves, minced
1/3 cup raw sugar
1/4 cup anchovy paste - from the tube
6 tablespoons Worcestershire sauce
3 tablespoons of the following ground cumin, paprika, smoked paprika, ground ginger, ground turmeric, ground cinnamon
2 teaspoons chipotle chili
2 teaspoon smoked salt
2 teaspoon ground black pepper
1/2 teaspoon of the following ground cardamom, ground coriander, sumac, ground nigella kalonji
1/4 teaspoon mace
Hand-fulls of fresh herbs, minced, oregano, and Italian Parsley
Bring to boil, reduce, and simmer until desired thickness. I usually use it as is, but you could puree it if you wish. I test this sauce through the process and adjust sweet to sour and seasonings.
These are just a few for my BBQ Sauces, play, and create your own.
Photo from Barbecuesaucereview.com