BBQ Sauce Recipes

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Dennis Rogers Version
(Rogers is a popular columnist for the Raleigh News & Observer)

1 gallon cider vinegar
1/4 cup salt
2 tablespoon red pepper
3 tablespoon red pepper flakes
1 cup of firmly packed brown sugar or 1/2 cup molasses

Preparation: Mix them up together and let stand 4 hours.
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Traditional Eastern North Carolina Sauce 
-Elder Ward

· 1 C white vinegar
· 1 C cider vinegar
· 1 Tbs. sugar 
· 1 Tbs. cayenne pepper (or use 2 split peppers)
· 1 Tbs. Tabasco sauce
· 1 tsp. kosher salt
· 1 tsp. cracked black pepper
Makes 2 Cups

Place in a bottle with small neck that will allow you to shake it out a little at a time.

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North Carolina Piedmont style sauce
-Elder Ward

· 1 C ketchup (Hot type)
· 1 C water 
· ¼ C apple cider vinegar
· 1 onion chopped fine
· 3 cloves crushed garlic or 1 clove elephant garlic
· 2 Tbs. brown sugar
· 2 Tbs. molasses 
· 2 Tbs. dry mustard
· 1 tsp.. cayenne or one fresh cut into ringlets seeds and all.


Simmer for twenty minutes over low heat.

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The Thrill of the Grill Version

1 cup white vinegar
1 cup cider vinegar
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 tablespoon Tabasco sauce
Salt and freshly cracked black pepper to taste.

Preparation: Just mix them up together and use.
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Southern Food Version

2 cups cider vinegar
1 tablespoon peppercorns
1 teaspoon celery seeds
1 teaspoon salt
1 tablespoon hot pepper flakes
1 onion finely chopped
1 cup water

Preparation: Combine in a large saucepan. Bring to a boil, reduce heat, and simmer uncovered for an hour. Strain to remove the peppercorns if you like.

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Smoke & Spice Version

2 cups cider or white vinegar
2 tablespoons sugar or brown sugar
2 teaspoons salt
1 tablespoon fresh-ground black pepper
1 teaspoon cayenne or hot red pepper flakes

Preparation: Combine in a bowl and stir to dissolve sugar. 
Reduce heat and simmer for 10 minutes.

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Jack Daniels Old Time Barbecue Cookbook Version 1

1 cup apple-cider vinegar
2 tablespoons salt
1/2 teaspoon red pepper
1 teaspoon red pepper flakes
1 tablespoon brown sugar

Preparation: Combine all ingredients and let stand at least 4 hours, preferably 4 weeks!

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Jack Daniels Old Time Barbecue Cookbook Version 2

2 cups white vinegar
1 tablespoon cayenne pepper
1/2 teaspoon black pepper

Preparation: Combine in a saucepan and bring to a boil. 
Reduce heat and simmer for 10 minutes.

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Jack Daniels Old Time Barbecue Cookbook Version 3

1 cup white vinegar
1/2 cup water
1/4 cup ketchup
1 tablespoon sugar
1/2 teaspoon red pepper
1/2 teaspoon black pepper
1/2 teaspoon salt

Preparation: Combine all ingredients in a saucepan and bring to boil. 
Reduce heat and simmer for 10 minutes.

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Jack Daniels Old Time Barbecue Cookbook Version 4

1 cup ketchup
1 cup water
1/4 cup apple-cider vinegar
1 small onion
2 teaspoon garlic powder
2 tablespoons brown sugar
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon chili powder

Preparation: Combine all ingredients in a saucepan and simmer for 20 minutes.

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PIT Barbecue Sauce

1/2 lb. butter
1 pt. catsup
1 pt. vinegar
1 small bottle Worcestershire sauce
1 T brown sugar
1 T onion juice
1 1/2 cloves garlic, chopped fine
Dash red pepper
Dash black pepper
1 T salt

Bring all ingredients to a boil.  Add more salt if desired (I don't add 
any myself).  Refrigeration is not necessary for the part that isn't 
used.  Save it for next time.  
Yield: slightly less than 2 qts.

This is the recipe used at The Pit and was a trade secret for years.  It 
is good on beef, chicken, pork or game.  Enjoy!
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Yadkin County (NC) Homemakers Extension Club Cookbook Version

1-1/2 cups cider vinegar
1/2 cup water
1/2 cup catsup
1 teaspoon salt
1 chopped onion
2 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/8 teaspoons red pepper

Preparation: Mix all ingredients in a saucepan and boil slowly for 15 minutes.

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Barbecued Ribs, Smoked Butts and Other Great Feeds Version

1 pint cider vinegar
2 tablespoons salt
2 teaspoons ground red pepper
1 tablespoon red pepper flakes
2 tablespoons firmly packed brown sugar

Preparation: Combine all ingredients and let stand several hours before using.

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Lexington Barbecue #1

1 gallon water
1 qt. ketchup
1 qt. vinegar (amber 4% acidity)
10 oz sugar
8 oz salt
4 oz black pepper
4 oz crushed red pepper
Pinch of ground red pepper (cayenne)

Preparation: "Combine all ingredients into a 1.5 gallon stock pot and bring to a boil, stirring occasionally. Spoon the piping hot dip onto the prepared meat just prior to serving. This is a very thin sauce, but it is the same formula that has been used around here for generations." Allen Hege, 

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Smoke & Spice Version

1-1/2 cups cider vinegar
1/2 cup ketchup
1/2 teaspoon cayenne or hot red pepper flakes
1 tablespoon sugar
1 teaspoons salt

Preparation: Combine in a bowl and stir to dissolve sugar. 
Reduce heat and simmer for 10 minutes.

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Barbecued Ribs, Smoked Butts and Other Great Feeds Version

1-1/2 cups cider vinegar
1/2 cup catsup
1 teaspoon salt
1/2 teaspoons ground red pepper
1/8 tablespoon red pepper flakes
1 tablespoon granulated sugar
1/2 cup water

Preparation: Combine all ingredients in a saucepan. 
Bring to a boil, then simmer and stir sugar until dissolved.

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The Westport Neighbor's Club Cookbook Version
(On Lake Norman in Denver, NC)

1/2 cup water
1/2 cups cider vinegar
1 cup catsup
1 teaspoon salt
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco sauce
1/2 teaspoons pepper
1 chopped onion

Preparation: Mix all ingredients in a saucepan and simmer for one hour.

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Vinegar Sauce

  • 3 Cups cider vinegar

  • 2 Teaspoons salt

  • 1/4 Cup brown sugar

  • 1Tablespoon peppercorns or 1 1/2 teaspoons coarse ground pepper

  • 1Tablespoon or more to taste of red pepper flakes

  • 1 Tablespoon minced garlic

  • 1 Teaspoon onion powder

Place all ingredients in a saucepan and bring to simmer -- cool to room temperature.

Mid-South Carolina Mustard Sauce

  • 1 cup cider vinegar

  • 6 tablespoons Dijon mustard

  • 2 tablespoons maple syrup or honey

  • 4 teaspoons Worcestershire sauce

  • 1 teaspoon hot red pepper sauce Texas Pete or Tabasco

  • 1 cup vegetable oil

  • 2 teaspoons salt

  • 1 dash ground black pepper

Mix all ingredients, including pepper to taste, in medium bowl.

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BARBECUE SAUCE
 -- Mrs. Lyndon B. Johnson 

1/4 cup butter 1/4 cup vinegar 1/4 cup catsup 1/4 cup lemon juice 1/4 cup Worcestershire sauce pepper, salt, Tabasco Sauce, red pepper to taste Sometimes add garlic or onion for variety. Melt butter in saucepan, add lemon juice, vinegar, catsup, Worcestershire sauce. Bring to boil and pour over meat to be barbecued. If barbecuing chicken -- cut in quarters, wash, drain, salt, pepper and place in pan large enough not to have any chicken on top of each other - place under flame to brown to a golden brown on all sides. Add barbecue sauce and cook uncovered in oven for about 1 hour or until nice and tender. Baste often.


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Old South Barbecue Sauce
©2002, The Naked Whiz

 

This recipe was given to me by Vi Roberts, a great guy who knew how to cook brisket! I have, of course, twiddled it a little bit and here is the result. A sauce with flavor, character, texture and some kick!

Ingredients:

     

  • 24 ounces of tomato sauce
  • 18 ounces of water
  • 2 Tbsp sugar
  • 2 Tbsp salt
  • 1 Tsp dried basil
  • 1 Tbsp FRESHLY ground black pepper, ground fairly coarse
  • 2 large cloves crushed garlic
  • 2 Tbsp brown sugar
  • 4 Tbsp apple cider vinegar (see notes)
  • 1 pinch ground cloves
  • 1 pinch ground cinammon
  • 1 pinch ground nutmeg
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp mustard (cheap, yellow)
  • Hot sauce or cayenne pepper to taste

Preparation Directions:

    Mix all ingredients in a sauce pan. Bring to a boil over medium heat. Reduce heat to low and simmer at least 30 minutes.

Special Instructions:

  • You may wish to leave out the vinegar and taste the sauce first. Add the vinegar as desired up to the indicated amount.
 
BBQ Sauce Links
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