Kansas City sweet sauce is the most popular barbecue sauce style. It has a sweet-tart tomato base enhanced by molasses or brown sugar and vinegar. Liquid smoke is a common ingredient in this variety, giving a charcoal flavor to even meats prepared indoors. Kansas City style sauces are used as a finishing sauce because it is too thick to penetrate meats. It may burn easily on the grill; so these sauces are used at the last minute to flavor meats that have been thoroughly cooked prior to flash finishing on the barbecue.

South Carolina mustard sauce has a distinct flavor all its own. Rather than the tomato sauce favored in many regions, South Carolina sauces use tangy mustard as the base of their barbecue. This style evolved from the German immigrants that settled the region, and their names continue to grace the most popular brands of this barbecue sauce genre.

East Carolina mop-sauce is a unique barbecue style that has no heavy tomato or mustard base. This sauce is made from vinegar mixed with hot pepper flakes and seasonings and used to “mop” the meat as it cooks. The flavors of East Carolina mop-sauce penetrate deep down into the meat, rather than sitting atop it. This style of barbecue sauce is not sweet, as it uses very little sugar if any at all. Lexington dip sauces come from the western reaches of North Carolina. This variety combines the best of East Carolina mop-sauce with a hint of tomato sauce or ketchup for added body and sweetness. These are less tart than the East Carolina varieties and are more popular for this reason.

Texas mop-sauce is similar to Lexington’s version but tends to be much spicier due to heavy Mexican influence. Cumin, hot sauce, onion, chili powder and cumin are common in this vinegar-based sauce, which only uses traces of tomato sauce or ketchup. The success of Kansas City style barbecue has caused a recent trend in sweetness for Texas mop-sauce.

Louisiana hot sauce is different from spicy Texas mops. While both contain hot sauce, it is the base of Louisiana barbecue. Chili peppers, mustard, peppercorns, mix with Creole seasonings to make a unique barbecue sauce. Tomatoes are used to finish and round the flavors of the spicy sauces, so Louisiana sauces have a brighter red color than what is found in molasses varieties.

Memphis dry rub, while not a sauce, must be included in a barbecue discussion. Second only to Kansas City, Memphis a town known for excellent barbecue. In this region, sauce is replaced with a blend of spices and sugars. Meats absorb these flavors for up to 24 hours before being smoked or grilled on the barbecue.

The author of this post is Sara Woods, who writes for Coupon Croc. Spend a lot of time in the kitchen? Visit us and grab a discount code to save on kitchen appliances, tools and more.

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INGREDIENTS:

1 cup sugar
1 cup water
1 12-ounce package Fresh or Frozen Cranberries, rinsed and drained

DIRECTIONS:

Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.

Makes 2 1/4 cups.

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To start with you will need a pan large enough to hold all of your ingredients with some room to spare to allow the BBQ sauce to bubble gently without overflowing onto your cooker, and now add the following ingredients;

500ml of #10 ketchup
50ml cider vinegar
1 large onion coarsely chopped
2 large garlic gloves, finely chopped
1 thumb sized piece of ginger, finely sliced
1 tsp Tabasco sauce
1 tbs passion-fruit syrup
1 tsp coriander powder
1 tsp cumin powder
2 finely chopped seeded hot red chillies
1 tbs brown sugar
Salt to taste

Once you have all of the ingredients in the pan, stir until thoroughly combined and raise the temperature of the pan until it achieves a boil, then immediately reduce the heat so that the mixture is just simmering very gently around the edges of the pan.

Do not cover the pan and stir occasionally with a plastic or wooden spoon, checking for any sauce that may have start to stick to the bottom of the pan. If the sauce begins to stick, reduce the heat a little, stir, and check again in a few minutes. Refrain from adding water during cooking as this will only serve to prolong the reduction process.

The reduction process can take up to 4 hours depending on your ingredients and desired sauce consistency. Allow plenty of time for making your homemade barbecue sauce prior to use, preferably allowing 24 hours for the sauce to cool properly and allow the ingredients to finally combine and stabilize the flavors before use.

Your BBQ sauce can be prepared and refrigerated ahead of use using a sterilised jar or suitable air-tight jar making it ideal for continued use if you are going to have several barbecues during the week. Your homemade barbecue sauce will be at its best for up to a week if stored in the refrigerator.

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2 Large bananas

½ cup honey

1/2 cup chopped Pecans

¼ cup hot water

¼ cup white sugar

1/5 cup brown sugar

Salt and pepper

½ tsp pure vanilla extract

Directions:

Mash bananas in a bowl and add the rest of the ingredients. Stir well.
In a small sauce pan cook on low heat just until sauce bubbles slightly.
Be careful not to over cook.

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A roux is simply a cooked mixture of flour and fat (butter). It is used as a thickening agent for many French mother sauces. The fat is heated in a pot or pan, melting it if necessary, then the flour is added. The mixture is stirred until the flour is incorporated and then cooked until at least the point where a raw flour taste is no longer apparent and until desired color has been reached. The final results can range from the nearly white to the nearly black, depending on the length of time it is over the heat, and its intended use. The end result is a thickening and flavoring agent.

Light (or “white”) roux provides little flavor other than a characteristic richness to a dish, and is used in French cooking and some gravies or pastries throughout the world. Darker roux, sometimes referred to as “blond”, “peanut-butter”, or “chocolate” roux depending on the color achieved, add a distinct nutty flavor to a dish.

As an alternative to roux, which is high in fat and very energy-dense, some Creole chefs have experimented with toasting flour without oil in a hot pan as an addition to gumbo.

How to Make a Roux:

1.

Pour about ¼ c. of the oil in a small sturdy pan and place it over medium-low heat.

2.

When the oil is warm but not too hot, start stirring in flour with the wooden spoon until the mixture is thick – about the texture of wet concrete or plaster of Paris. Add more oil or flour until it’s right.

3.

Stir continually with the wooden spoon over the heat so the roux cooks. The flour will gradually begin to brown. The roux can be used when the flour is light golden in color. The darker you cook the roux, the more flavor it will add to the sauce. Don’t cook it past a mahogany color, though.
4.

Transfer the roux to another container to cool.
5.

Store roux in the refrigerator for a week, or freeze it in tablespoon-size wafers.

6.

To thicken a sauce with roux, let it cool so it won’t splatter and whisk it in to your boiling sauce base, like broth or pan drippings.

7.
Lower the heat to a simmer and continue to whisk until all the roux has been absorbed.

8.
Simmer for at least 20 minutes to allow it the sauce to thicken and become smooth.

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Mushrooms in Tomato Sauce Recipe

Ingredients

• 6 Tbs extra-virgin olive oil
• 1 onion, finely chopped
• 1 pound tomatoes, skinned and chopped
• 3 garlic cloves, crushed
• 1 Tbs fresh oregano, chopped (or 1 tsp dried oregano)
• salt
• freshly ground, black pepper
• 1 pound small white mushrooms
• Parmesan cheese, thinly shaved

Directions

1. Heat half the olive oil in a large skillet and heat over medium heat.
2. Gently cook the onion until it just starts to turn gold.
3. Add the tomatoes, garlic, oregano, salt, and pepper.
4. Simmer gently for 10 minutes.
5. Add the mushrooms and cook gently in the sauce for 5 minutes (until they are just tender).
6. Remove from heat and stir i the remaining olive oil.
7. Place in a shallow serving dish and chill for 3-4 hours.
8. Place thin shavings of Parmesan cheese over the mushrooms just before serving.

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Ingredients:

* 3 cups fresh basil leaves
* 1 1/2 cups chopped walnuts
* 4 cloves garlic, peeled
* 1/4 cup grated Parmesan cheese
* 1 cup olive oil
* salt and pepper to taste

Directions:

1. In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

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* 1/4 cup butter
* 1 cup heavy cream
* 1 clove garlic, crushed
* 1 1/2 cups freshly grated Parmesan cheese
* 1/4 cup chopped fresh parsley

DIRECTIONS:

1. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

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1 (10.75 OZ) can cream of mushroom soup
1/4 cup creamed cooking sherry
1/2 cup beef stock/broth
2 TBSP fresh thyme leaves
1/2 Tsp salt
1 TBSP course black pepper.

Directions:

In a sauce pan, whisk together soup, sherry and beef stock. Bring to simmer for about 10 minutes until thick and bubbly. (Whisking frequently) Add salt, pepper and thyme. stir until spices are incorporated. Serve !

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