Sunday, October 2, 2011

Hot Bar-B-Que!

The last days of our grilling season are here, so today I give you three delicious BBQ sauce recipes The Physicist and I created to celebrate his birthday over the summer. We like to have a variety of sauces when we have company, as our friends have a variety of tastes. Some like it sweet, some want it super spicy, and some want it tangy. We usually don't tell our guests who made which sauce, and then ask which one they liked best. Unfortunately for bragging rights, it's usually an even split.

The Physicist's Raspberry Melba BBQ Sauce

You'll need:

7 oz. Raspberry Preserves

2 Tbsp. Apple Cider Vinegar

1/8 tsp. of Onion Powder

1/4 tsp. Chili Powder

1/8 tsp. Cloves

1/4 tsp. Cayenne

1 1/2 tsp. Worcestershire Sauce

1 tsp. Horseradish

2 Tbsp. Honey

Stir and simmer all the ingredients in a small saucepan over medium heat until thick, about 15 minutes. That's it. This one is for those looking for a fruity flavor and just a little spice.

The Girl's Sweet & Spicy BBQ Sauce

You'll need:

1/2 cup Tomato Puree

1/2 cup Brown Sugar

2/3 cup Orange Juice

1 tsp. Thai Red Curry Paste

1 tsp. Sriracha

3 tsp. Hoisin

1/2 tsp. Ground Ginger

1/2 tsp. Cayenne

2 Tbsp. Maple Syrup

2 Tbsp. Lemon Juice

Stir it all together and simmer it over medium heat for 15-20 minutes, until nice and thick. This sauce has a lot of heat, particularly slow heat that sneaks up on you, but it balances nicely with the sweet.

The Girl's Mild Mustard BBQ Sauce

1/2 cup Tomato Puree

1 Tbsp. Tomato Paste

7 Tbsp. Yellow Mustard

1/4 cup Brown Sugar

1/8 tsp. Chili Powder

1 Tbsp. Lemon Juice

1/2 tsp. Onion Powder

1/4 tsp. Curry Powder

1/2 tsp. Garlic Powder

1/8 tsp. Wasabi Powder

1 tsp. Horseradish

2 Tbsp. Maple Syrup

1 Tbsp. Apple Cider Vinegar

1 tsp. Paprika

Same thing, stir it all together and simmer over medium heat until the flavors all meld and it thickens up a little, about 10 minutes. This one is VERY tangy and mustard-y, but light on spice.

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