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Monday, October 18, 2010

Mark's Basic BBQ Sauce

I've  always thought competition grilling was fascinating. Just think, Memphis in May -  oh yeah! That would be nice. A couple of my friends from work have attempted competition cooking, and they were nice enough to share the sauce recipe that "placed" them two years at Ribberfest in Mt. Carmel. (How cool?) I really like the variations that you can do with the basic sauce - Cajun, Ancho Chili and Five Pepperoni. I'll have to share them with you later. For now, read on to how Mark puts together a really good basic BBQ sauce.

Mark's Basic BBQ sauce
1/2 cup packed brown sugar
1/3 cup cider vinegar
1/2 cup Worcestershire sauce
1 cup strong coffee
1-1/2 cups ketchup
1/2 cup corn oil

Preparation -
In medium saucepan (off heat), mix brown sugar, cider vinegar, Worcestershire sauce and coffee. Whisk in ketchup and corn oil. Bring sauce to a boil and simmer uncovered for 5 minutes to blend flavors. Cool and store in refrigerator indefinitely. Warm sauce before using.
Can be used with - ribs, hot dogs, hamburgers, beef, fish, seafood, pork, poultry or lamb.
Note: Good base for other variations.
Makes 4 cups.

Cajun Sauce
2 cups basic sauce
2 t. minced garlic
1 t. oregano
1 t. basil
2 t. rosemary
2 bay leaves
1 T. paprika
1/2-1 t. cayenne
1 T. crushed black pepper
1 t. salt
1 T. lemon juice

In small pan, mix basic sauce with Cajun spices listed above and bring to boil. Simmer covered, 5 minutes to blend flavors. Refrigerate until needed and use as marinade or basting sauce. Makes 2 cups.

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