Barbecue Sauce Recipes.
The first one makes a tomato based Hickory Smoke flavored, spicy sauce that is excellent on grilled or baked chicken, and boiled shrimp.
The second recipe is vinegar based, the famous "Lexington Style" BBQ Sauce from North Carolina.
My husband used this recipe in his "Pig Pickin" catering business in the 1970s.
It is best served on cooked (preferably smoked) pork.
Mix all ingredients together except Liquid Hickory Smoke, in a large saucepan.
Cook on medium heat until it comes to a boil stirring occasionally.
Reduce to low heat and simmer while stirring until thickened to the consistency you prefer in your favorite barbecue sauce.
Remove from heat and stir in Liquid Hickory Smoke.
Makes 4-4 1/2 cups
Mix all together and shake well before serving.
DO NOT cook this sauce.
This sauce is usually bottled and served cold over sliced or chopped (minced) pork that has been cooked over Hickory Wood or coals in a barbecue pit.
At home use your regular outdoor grill for cooking the pork.
Most often the barbecue is served on round hamburger buns topped with chopped onions and Homemade Coleslaw to which some of the sauce has been added.
This makes a juicy, delicious sandwich and is the most popular of my Barbecue Sauce Recipes!
The last recipe is also a North Carolina style recipe. Some regions of North Carolina have slightly different recipes but all that I am experienced with contain a prominent vinegar ratio to mustards.
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste, undiluted
1/3 cup apple cider vinegar
3 tablespoons pure honey
2 tablespoons virgin olive oil
2 tablespoons Worcestershire sauce
1 tablespoon minced onion
2 teaspoons dry mustard
2 teaspoons liquid hickory smoke
Combine all ingredients except hickory smoke in a medium saucepan.
Heat and stir on medium heat until it comes to a boil.
Lower temperature to low and continue to heat until the thickness you desire.
Remove from heat and stir in liquid smoke.
Let cool and store in refrigerator until ready to use.
Can be brushed on baked roasted or grilled chicken and pork ribs.
Add more sauce when serving, if desired.
Note: If going to add barbecue sauce to your chicken or pork before they have finished cooking, stop cooking your sauce before it gets very thick to allow for the additional cooking time.