TEXAS TABLE SAUCE FOR BARBECUE

3/4 cup cider vinegar 
3 tablespoons dry mustard 
3/4 cup warm water 
½ cup ketchup 
1 tablespoon salt 
1/4 cup chile sauce 
1 teaspoon coarsely ground pepper 
3 tablespoons Soya sauce 
1 teaspoon Hungarian ground paprika 
1 clove garlic, pressed 
2 tablespoon dark brown sugar 
2 tablespoons minced onion 
1 tablespoon dark molasses 
1 cup butter 

Combine vinegar and water in a medium saucepan. Stir in salt, pepper, paprika, brown sugar, molasses and dry mustard. Bring to a boil.  Reduce heat and simmer for a hour.  Use with any meat, fowl or game.  Can be used as a great marinade. 
 

BASTING SAUCE

2 cups cider vinegar 
1 tablespoon cayenne pepper 
1 tablespoon black pepper 
1 tablespoon vegetable oil 

Combine all ingredients in a bowl and mix well. Allow flavors to mellow at least 1 hour at room temperature. 

TOFU VINEGAR BASTING SAUCE

1 1/4 cup cider vinegar 
1 teaspoon dry mustard 
4 teaspoons chili powder 
1 teaspoon paprika 
4 teaspoons sugar 
1 teaspoon cayenne pepper 

Mixl ingredients in small bowl to blend. Arrange tofu slices in shallow glass dish. Spoon 1/4 cup sauce over top. Turn to coat. Let stand 20 minutes, turning occasionally. 

Grill tofu, basting occasionally with another 1/4 cup sauce. Serve with remaining sauce. 
 

KIRA'S BEER BARBECUE SAUCE

2 tablespoons butter 
½ cup beer 
1 onion, chopped 
1/3 cup stuffed olives, minced 
1 cup chili sauce 

Combine all the ingredients in a saucepan and simmer for 5 minutes or until the flavors are blended. Makes about 1 ½ cups of sauce. 
 

BARBECUE SAUCE FOR ANYTHING

½ cup peanut oil 
1 tablespoon mustard, prepared 
½ cup vinegar 
3 dashes hot pepper sauce 
1 tablespoon sugar 
1 teaspoon garlic salt or plain salt 
2 tablespoons tomato paste 

Combine ingredients and beat with a whisk until well blended. Use as baste for tofu, burgers, etc. 
 

BOURBON SAUCE

½ cup dark brown sugar 
½ cup blended bourbon 
½ cup ketchup 
2 teaspoon liquid smoke 
2 cloves garlic, minced 
1 small minced onion 

Put all ingredients in a small saucepan.  Bring to a boil.  Reduce heat and simmer for 20 minutes.  Use as a basting sauce for BBQs. 
 

BARBEQUE SAUCE WITH BEER

2 cups ketchup 
1 cup chili sauce 
2 tablespoons black pepper 
5-oz bottle steak sauce 
½ cup prepared mustard 
½ cup Soya sauce 
1 teaspoon salt 
12-oz bottle beer 
1 ½ cup brown sugar, firmly packed 
2 teaspoons minced garlic 

Combine all ingredients, except garlic, bring to a boil, reduce heat and simmer 30 minutes. Remove from heat and add garlic.  Let stand a half hour or so before using.  Baste during last 15 minutes of grilling time. 
 

COCA-Q SAUCE

2 tablespoons butter 
6 little green onions, chopped finely with tails 
4 cloves garlic, crushed 
1  6-oz can tomato paste 
3/4 cup molasses 
3/4 cup Coca-Cola 
1/4 cup cider vinegar 
2 tablespoons Soya sauce 
1 tablespoon Tabasco sauce 

Melt the butter in a saucepan.  Add onions and cook till onions are soft.  Add everything else.  Bleand well and  simmer, uncovered, stirring occasionally, for 30 minutes or until pleasantly thick. 
 

PEACH BOURBON BARBECUE SAUCE

3 tablespoons oil 
3 tablespoons shallots 
1 tablespoon chopped garlic 
4 peaches peeled and chopped 
1 teaspoon red chili flakes 
2 tablespoons honey 
½ cup bourbon 
3 cups vegetable stock
salt and pepper 

Saute shallots and garlic in oil until tender.  Add remaining ingredients and bring to a boil. Cool.  Place in blender and  puree until smooth. Salt and pepper to taste. Makes 4 cups. 
 

CHINESE BARBEQUE SAUCE

3/4 cups catsup 
½ cup brown sugar 
3 tablespoons soy sauce 
1 tablespoon ground ginger 
1 tablespoon liquid smoke 
2 cloves garlic, minced 

Combine all ingredients and heat until sugar is dissolved and sauce is thickened. 
 

WHISKEY SAUCE

1/4 cup butter 
1/4 cup corn oil 
2 medium onions, minced 
3/4 cup whiskey 
2/3 cup chili sauce 
½ cup white vinegar 
½ cup fresh orange juice 
½ cup pure maple syrup 
1/3 cup  dark molasses 
2 tablespoons Soya sauce 
1 teaspoon fresh ground pepper 
½ teaspoon salt 

In a saucepan, melt the butter with the oil over medium heat. Add the onions and saute for about 5 minutes or until they begin to turn golden. Mix in the remaining ingredients, reduce the heat to low and cook the mixture until it thickens.  Stir frequently. Serve the sauce warm. It keeps, refrigerated for a couple weeks. 
 

KIRA’S BARBECUE SAUCE

½ cup water 
1/8 cup black pepper 
½ cup dark brown sugar 
1/4 cup dark molasses 
2 tablespoons red pepper flakes 
1/3 cup Soya sauce 
4 cups red wine vinegar 
1/3 cup  yellow mustard 
2 cups white wine 
1/4 cup ketchup 
3 tablespoons salt 

Bring to a boil and then simmer for about ½ hour. Do not cook or store in aluminum. Store in glass. 
 

JAMAICAN JERK MARINADE

2 large onions chopped 
1 teaspoon salt 
5 teaspoons all spice 
1 teaspoon nutmeg 
1 teaspoon cinnamon 
5 jalapeno peppers finely chopped 
1 teaspoon black pepper 
6 garlic cloves minced 
2 tablespoons freshly grated ginger root 
2 tablespoons lime juice 
1/4 cup olive oil 
1/4 cup white vinegar
4 tablespoons soy sauce 
5 tablespoon dark rum 
3 tablespoons brown sugar 

Blend all ingredients together in blender. Put meat in a shallow pan. Put marinade over tofu. Turn tofu several times so both sides are well coated. Marinate tofu overnight. 
 

CRANBERRY LEMON BARBECUE BASTE

8 oz can cranberry sauce 
1/8 white pepper 
2 tablespoon lemon juice 
½ teaspoon lemon peel, finely shredded 

Combine all ingredients in a pot and bring to a rolling boil.  Remove from heat immediately.  Good on anything at all.
 

CHIPOTLE BARBEQUE SAUCE

5-8 canned Chipotle Chiles in Adobo Sauce 
3 tablespoons oil 
1 large onion, chopped 
2 cloves garlic 
28 oz ketchup 
1/3 cup firmly packed brown sugar 
1/3 cup red wine vinegar 
1/4 cup Soya sauce 
1/4 cup yellow prepared mustard 

Finely chop chiles in sauce. Heat the oil and cook onion and garlic until soft and clearing. Add the remaining ingredients, bring to a gently boil, stirring constantly and then turn down and let simmer about 15 minutes. Transfer to a blender and thoroughly blend. Season to taste with salt and pepper. 
 

GRAMPA’S BEST BASTING SAUCE

2 cups cider vinegar 
1 tablespoon Tabasco sauce 
2 tablespoons Hot Hungarian paprika 
3 tablespoons salt 
1 tablespoon Soya sauce 
1 tablespoon chili powder 
3 tablespoons ground pepper 
1 cup water 

Combine all ingredients and let sit for an hour or more at room temperature to let flavors combine and mature.  Baste whatever you’re fixin’.  It’s a hot one.
 

FRESH CITRUS BARBECUE SAUCE

1/3 cup chopped onion 
3 tablespoons butter 
1/3 cup honey 
3 tablespoons fresh squeezed lemon juice 
3 tablespoons soy sauce 
1 tablespoon fresh grated orange peel 
1 teaspoon salt 
3/4 cup fresh orange juice 
1 ½ tablespoons cornstarch 

In small pan, saute onion in butter until tender. Add honey, lemon juice, soy sauce, orange peel and salt. Gradually blend orange juice into cornstarch; add to onion mixture. Heat, stirring constantly until thickened. Makes about 1 ½ cups.