BBQ Sauces – Which Is Right For You?

Everyone loves a good BBQ! Cooks, grill masters, and weekend pit masters can be very passionate about their craft. We all know that a great sauce can be that final flavor oomph for your favorite Q.

Living in Seattle, I make mine slow simmered with loads of spices. But the best part and my little secret is the addition of some strong brewed coffee added in for a “Red Eye” BBQ Sauce (red eye is a term for adding coffee to pan drippings gravy).


Photo from Food Network.

But BBQ sauces come in lots of regional variations. There is white sauce, red sauce, and one of my favorites is a yellow one – South Carolina Mustard Spiked BBQ Sauce – based on yellow mustard, sugar and vinegar. This tangy, sweet and sour sauce is perfect to paint on ribs or chicken.

Whether you make it or buy it, there are a lot of tasty options out there. You may even find BBQ mixed in a Bloody Mary these days – yes it came with a rib garnish! –Kathy

“Red Eye” BBQ Sauce
Makes 2 1/4 cups

1 Tbsp olive oil
1/3 cup 1/4-inch-chopped yellow onion
1/2 tsp black pepper
1/8 tsp celery seed
1/4 tsp ground coriander
1/4 tsp ground cumin
3/4 tsp dry mustard
1 Tbsp minced garlic
1/4 cup apple cider vinegar
1/2 cup brewed coffee
5 Tbsps Worcestershire sauce
3 Tbsps molasses
1/3 cup packed dark brown sugar
1 cup ketchup
3/4 tsp Tabasco Hot Sauce
1 1/2 tsp soy sauce
1/8 tsp salt

Heat the oil in a heavy saucepan over medium-high heat. Add the onion and sprinkle the black pepper and other dry spices on top. Stir and sauté until the onions are glossy, about 3 minutes. Add the garlic and continue to sauté about 1 more minute.

When the onions are translucent, whisk in the remaining ingredients. Bring to a low boil, then reduce the heat and simmer 30 minutes, stirring frequently to prevent scorching. If not using the sauce right away, cool and store, refrigerated, for up to 10 days.

Recipe by Kathy Casey Food Studios®.

South Carolina Mustard Spiked BBQ Sauce
Makes 1 3/4 cups
1/2 cup prepared yellow mustard
1/2 cup brown sugar
1/2 cup cider vinegar
1/2 cup beer
1 Tbsp Worcestershire sauce
2 tsp hot sauce
1 tsp chili powder
1/2 tsp black pepper
1 tsp liquid smoke

Whisk all ingredients together. Store refrigerated.

To use: Paint sauce on ribs or chicken frequently (about every 10 minutes) during cooking or pre-marinate pork roasts overnight before roasting.

Recipe by Kathy Casey Food Studios.

Posted by Kathy Casey on July 10th, 2014  |  Add Comment |  Posted in KOMO Radio, other, Recipes

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