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Barbecue Sauce And Marinade Recipes

My home made barbecue sauce and marinade recipes will add distinction and individuality to your meats, fish and poultry. Marinades are used to tenderize and flavor less tender cuts of meats. When basting either with a sauce or marinade take into account that if the baste or sauce has sugar in it the food can be charred if the fire is too hot.


Fast Barbecue Sauce (Pork, Beef, or Poultry)
Combine together 1 1/2 cups ketchup, 1 tsp. dry crushed red pepper, 1/4 cup lemon juice, 1 tsp. Dijon style mustard, 2 tsp. cracked pepper, 1 Tbsp. Worcestershire sauce, 1 tsp. minced garlic, 1/4 tsp. onion juice.
Fast Ginger Baste and Marinade (Pork)

Combine 1 cup soy sauce, 1/2 cup sherry, 1/2 cup ketchup, 1 Tbsp. olive oil, 2 tsp. prepared minced garlic.

Fast Tarragon and Garlic Marinade (Poultry)

Combine 1/4 cup virgin olive oil, 3 Tbsp. prepared minced garlic, 2 Tbsp. crumbled dried tarragon. 1 tsp. kosher salt.

Fast Tequila, Garlic and Lime Marinade (Steak)

1/2 cup Tequila, 2 Tbsps. virgin olive oil, 1/4 cup lime juice, 2 tsps. prepared minced garlic.

Fast Orange Garlic Marinade (Pork)

Combine 1 cup orange juice, 1/3 cup soy sauce, 3 Tbsp.olive oil, 2 tbsp. dried rosemary, 3 tsp. prepared minced garlic.

Teriyaki Marinade or Baste (Pork, Beef, Chicken, Salmon, Halibut, Swordfish)
1 cup soy sauce, 1/4 cup sherry or sake, 1 tsp. prepared minced garlic, 1/4 tsp. dried ginger, 1/2 tsp. sugar.

 

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Hoisin Glaze (Pork)

In large bow mix 1 cup ketchup, 3/4 cup hoisin sauce, 1/2 cup honey, 6Tbsps. soy sauce, 6Tbsps. sherry or sake, 1/3 cup rice wine vinegar, 3 Tbsps. prepared minced garlic, 3 Tbsp. sesame oil,1 tsp. coriander, 1 tsp. cumin 1 tsp. crushed red pepper, 1 tsp. cinnamon, 1Tbsp. chili powder.

South of the Border Basting Sauce (Meats and Fish)

1 cup virgin olive oil, 1/2 cup white vinegar, 1/4 cup finely minced green onions, 1/4 cup finely minced cilantro, 1 cup tomato juice, 2 tsp. oregano, 2 Tbsp. chili powder, 2 tsps. prepared minced garlic, 1 Tbsp. Kosher salt. Bring to a boil, reduce the heat to simmer for 10 minutes. Cover and refrigerate, will keep for up to two weeks.

Beer and onion Marinade (Chuck Steak)

2 cups onions thinly sliced, 1 cups dark beer, 1/4 cup virgin olive oil, 1/4 cup balsamic vinegar, 2 tsps. prepared minced garlic, 2 bay leaves, 1 Tbsp. dry mustard, 1 tsp. basil, 1 tsp. thyme, 1 tsp. oregano, 1 tsp. cracked pepper. Use on a less tender cut of beef 7 to 9 pounds such as chuck steak, marinate covered tightly in the refrigerator for at least 2 days.

Cooked Barbecue Sauce ( Meat or Poultry)

In a medium saucepan combine 5 tsp. of prepared minced garlic and 1/3 cup of olive oil saute until garlic is golden. Add 1/2 cup of red wine, bring to a boil reduce heat and simmer for three minutes. Add 2 Tbsp. brown sugar, 2 Tbsp. Dijon style mustard, 1 tsp. kosher salt, 1 tsp.dried oregano, 1 cup beef bullion, 4 oz. tomato paste, 1 tsp. hot sauce, return to a boil then reduce heat and simmer for 20 minutes. Makes about two cups.

New Orleans Barbecue Sauce (Meat or Fish)

In a medium saucepan saute 1 coarsely chopped onion, 2 Tbsp. prepared minced ginger,
1 seeded and coarsely chopped green pepper, 1 coarsely chopped stalk of celery until lightly browned.
Add 16oz. canned tomatoes, 4oz. tomato paste, 6oz. of water, 4oz. brown sugar, 1 tsp. dried crushed red pepper, 1 tsp. kosher salt and 2 tsp. cracked pepper. Bring to a boil reduce heat simmer for 20 minutes. Correct the seasoning to your taste. (can be refrigerated up to two weeks).

Apple Juice Marinade Ribs (Pork, Chicken)

3/4 cup apple juice, 1/4 cup soy sauce, 1/4 cup brown sugar, 1/2 cup salad oil, 1 tsp. dried ginger, 1/4 tsp. dried mustard 1/2 tsp. garlic powder.

Fast Garlic Lime Marinade (Poultry)

Combine 3/4 cup lime juice, 1/2 cup chopped cilantro, 1/3 cup virgin olive oil, 4 tsp. prepared minced garlic.

Italian Marinade (Fish)

Combine 2 Tbsp. virgin olive oil, 1/2 cup white wine vinegar, 1 tsp. minced garlic, 1/3 cup chopped parsley, 1 tsp.marjoram, 1/4 teaspoon Kosher salt.

Italian Marinade (Beef)

Combine 1 cup dry red wine, 3 Tbsps. virgin olive oil, 2 Tbsps. minced garlic, 1 tsp. oregano, 1 tsp. basil, 1/2 tsp. Kosher salt, 1/2 tsp.course ground pepper.

Rosemary Marinade (chicken, beef, pork, lamb)

In a 8 ounce jar combine: 1/2 cup cannola or virgin olive oil, 3 Tbsps. red wine vinegar, 1 tsp. grated lemon rind, 2 Tbsps. lemon juice, 1 Tbsp. chopped fresh rosemary, 1 tsp. kosher salt, 2 tsps. Dijon mustard, 1/4 tsp. black pepper. Shake until blended and let stand one hour for seasonings to meld until using.

Kahlua Zesty Barbecue Sauce (ribs & chicken)

Ingredients: 1 tablespoon butter, 1/3 cup minced onion, ¾ cup chili sauce, ¼ cup Kahlua, 2 tablespoons packed brown sugar, 1 tablespoon Worcestershire sauce, ¼ teaspoon salt, 4 to 5 teaspoons Tabasco sauce.

In a small sauce pan, melt butter and sauté onions until translucent. Blend in next six ingredients. Simmer 5 minutes stirring several times.