Comments on: Good Barbeque Sauce Recipe minus Mustard and Worcestershire sauce?

By: Teddy Bear

Teddy Bear — Thu, 15 Apr 2010 07:22:38 +0000

Hawaiian BBQ Sauce
Ingredients:
1 med. onion, chopped
2 tbsp. oil
1 (6 oz.) can tomato paste
1 c. water
1 tbsp. sugar
1/2 tsp. salt
1 tsp. Tabasco sauce
1 (8 1/4 oz.) can crushed pineapple
1/4 c. packed brown sugar
2 tbsp. vinegar
1 tsp. ginger
Directions:
Saute onion in oil. Add tomato sauce, water, sugar, salt, and Tabasco sauce; mix well. Simmer 15 minutes, stirring occasionally. Add crushed pineapple, brown sugar, vinegar, and ginger; mix well. Simmer 15 minutes.

By: volleynug_11

volleynug_11 — Thu, 15 Apr 2010 06:52:07 +0000

try mixing ketchup, vinegar, brown sugar, and cayenne pepper together to make an o.k. bbq sauce. if it is the vinegar you are allergic to i really cant help you………………….. sorry.

By: samantha

samantha — Thu, 15 Apr 2010 06:31:24 +0000

I make a barbeque sauce over pork chops just using tomato sauce and brown sugar. Tastes totally barbequed and I bake the chops with the sauce over them. The sauce would work on other things.

By: baa912

baa912 — Thu, 15 Apr 2010 06:21:21 +0000

This is a vinegar based sauce which is popular in South & North Carolina, USA….

Ingredients:
1 cup distilled white vinegar
1 cup cider vinegar
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 tablespoon hot red pepper flakes
Salt and ground pepper to taste

Directions:

Mix all ingredients, including salt and pepper, to taste, in medium bowl.

For more information, visit http://www.bbq-book.com or http://www.bbq-recipes.net

By: Just Ducky

Just Ducky — Thu, 15 Apr 2010 06:03:32 +0000

Catsup mixed with grape jelly. (or strawberry jelly) Easy and very good:

1 cup ketchup
1/3 cup lemon juice (optional)
1/3 cup grape jelly

And here’s another easy one:

1bottle chili sauce mixed with 1 can jellied cranberry sauce.

By: Wrld Trvlr

Wrld Trvlr — Thu, 15 Apr 2010 05:25:25 +0000

This is a killer recipe and you can eliminate the mustard without affecting it.

MANGO & SCOTCH BONNET BARBECUE SAUCE

2 green bell peppers, halved, cored and seeded
2 red bell peppers, halved, cored and seeded
4 ripe tomatoes, peeled, seeded and halved
3 ripe mangoes, peeled, seeded and chopped
1 large sweet onion, chopped
2 T. minced garlic
2 Scotch Bonnet chilies, halved
¾ c. cider vinegar
1 ¼ c. packed, light brown sugar
1/4 c. molasses
1/4 c. Dijon mustard
1.4 c. tamarind paste
2 T cinnamon
1 T. ground cumin
1 T. fresh thyme leaves
1 T. fresh marjoram leaves
Salt and freshly ground pepper

Light a home smoker and smoke bell peppers and tomatoes 30 minutes over oak chips. Or line the bottom and cover of a wok with foil and place 2 T. each of rice, brown sugar and black tea leaves in bottom of wok. Place wok, covered, over medium heat. When smoking, put peppers and tomatoes on a rack in wok and smoke 30 minutes.

Chop vegetables and transfer them to a 5-qt. Saucepan.

Add remaining ingredients with 1 c. water. Bring to boil, reduce heat and simmer 1 hour. Allow to cool.

Puree mixture in food processor. Refrigerate until ready to use.

By: Anniebunny

Anniebunny — Thu, 15 Apr 2010 04:29:51 +0000

Concentrated tomato soup, powdered garlic and onion, a little ketchup and some vinegar. Add water as needed. I know this sounds odd, but we use it with chicken or beef in the slow cooker. My son can’t have worcestershire sauce because of a seafood allergy.