BBQ season is coming

So spring is here and summer won't be far behind. I've always been interested in trying new ideas for my BBQ as we normally just get burnt sausages and burgers!! I've done some research on the humble BBQ sauce. Have a look and give it go when you get your BBQ out this season.

History of Barbecue Sauce

The precise origin of barbecue sauce is unclear. Some trace it to the end of the 15th century, when Christopher Columbus brought a primitive sauce used for cooking Alpaca meat back from Hispaniola, while others place it at the formation of the first American colonies in the 17th century. References to the substance start occurring in both English and French literature over the next two hundred years.

It does seem clear that the art of barbecuing meets was introduced to the Europeans by native tribes of North and South America.  Specifically, there are pictures showing the Native Americans slow cooking meats which is traditionally what barbecue is as compared to grilling which is cooking at much higher temperatures and very quickly.

The 4 Basic styles are:

Vinegar and Pepper

Mustard

Light Tomato (most popular)

Heavy Tomato

Basic Tomato Based BBQ Sauce:

1 onion finely chopped

1 tablespoons tomato purée

2 tablespoons wine vinegar

2 tablespoons soft brown sugar

1 heaped teaspoon mustard powder

2 tablespoons Worcestershire sauce

1/2 cup water

Pour the oil into a saucepan, add the onions and fry for 3-4 minutes until the onions are translucent. Stir in the tomato purée (this ensures a smooth sauce) and then add the rest of the ingredients.  Bring the mixture to the boil and simmer for 10 – 15 minutes.

Basic Vinegar and Pepper Based BBQ Sauce:

1 cup white wine vinegar

2 tablespoons brown sugar

1/4 cup of water

2 teaspoons Worcestershire sauce

1 teaspoon Tabasco sauce

1 teaspoon of dried chilli flakes

Throw all the ingredients into a saucepan, warm over a gentle heat and stir until all the sugar has melted.

Basic Mustard Based BBQ Sauce: 
(This sauce has traditionally been best for pork)

200ml / 8 fl oz mustard

100ml / 4 fl oz balsamic vinegar

5 tablespoons brown sugar

2 tablespoons butter

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

1 teaspoon cayenne pepper

Just mix the ingredients together in a saucepan and simmer for approximately 30 minutes.

Now to illustrate two well known regional styles we'll compare a traditional Kansas City BBQ Sauce with a St. Louis Barbecue Sauce recipe. This variation of the traditional Kansas City BBQ Sauce is a thick sweet sauce with a touch of heat to give it a little kick.

Traditional Kansas City BBQ Sauce: 

1 1/4 cup ketchup

1 cup water

1/3 cup cider vinegar

1/4 cup dark brown sugar

2 tablespoons molasses

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon black pepper

teaspoon celery salt

1 teaspoon allspice

1 teaspoon cayenne

Combine all ingredients in a saucepan over a medium heat.  Stir constantly for 5 minutes. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Sauce should be thick. Allow to cool. Store in an airtight container.  Refrigerate.

The St. Louis Barbecue Sauce is thinner and has more of a tangy flavor than its Kansas City cousin. Being at the crossroads, St. Louis style barbecue has many influences, so there are a number of ways of making this style sauce.

St. Louis Barbecue Sauce: 

2 cups ketchup

1/2 cup water

1/2 cup apple cider vinegar

1/4 cup brown sugar

3 tablespoon yellow mustard

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon cayenne

Combine all ingredients in a saucepan over a low heat.  Stirring occasionally and simmer for 20 minutes. Sauce should be thin, but not watery. Allow to cool. Store in an airtight container and refrigerate. Sauce is better if allow to sit for a day.

 

Different ideas for BBQ…

Leg of Lamb butterflied with rosemary, garlic, sun blushed tomatoes. This will take about an 1 hour and 15 minutes to cook

Jerk salmon

• 1/2 cup ground allspice berries
• 1/2 cup packed brown sugar
• 6 to 8 garlic cloves
• 4 to 6 Scotch bonnet peppers, seeded and cored (wear gloves!)
• 1 Tablespoon ground thyme or 2 Tablespoons thyme leaves
• 2 bunches spring onions
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt and black pepper to taste
• 2 Tablespoons soy sauce to moisten
• Simply put all the ingredients into a food processer and blitz to a paste and rub on the salmon. you could also use this recipe on beef...

BBQ Baby back ribs use the basic tomato base bbq sauce

Tandoori chicken kebabs

Lamb kofta – minced lamb with garlic, cumin, coriander

Pork apple and sage burgers

Moroccan chicken (breast) – cumin, coriander seeds, lemon zest only, saffron, chilli flakes & fresh coriander

Cous cous salad

Garlic new potatoes

BBQ sweet corn smoked paprika

BBQ tofu kebabs….marinade with lemon, chilli, garlic peppers & aubergine

Sea bass & Salsa

If you need any help with any of these ideas just add a comment and I will answer for you...

Happy cooking people!!