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1 Can Tomato sauce, 8 Ounce can
1/2 Cup Molasses, light
1/2 Cup Vinegar
1/2 Cup Brown sugar, packed
1/4 Cup Vegetable oil
1 Tablespoon Minced onion, instant
1 Tablespoon Seasoned salt
1 Tablespoon Dry mustard
1 Tablespoon Worcestershire sauce
1 Tablespoon Orange peel, finely shredded
1−1/2 Teaspoon Paprika
1/2 Teaspoon Pepper, black
1/4 Teaspoon Garlic powder
In a saucepan, combine all ingredients. Bring to a boil; reduce heat and
simmer uncovered fo 20 minutes. Use to baste beef or poultry last
15 minutes of grilling.
1/2 Cup Vinegar
1/4 Cup Worcestershire sauce
2 Cup Water
1 Onions, chopped
1/2 Cup Brown sugar
1 Teaspoon Celery seed
1/2 Teaspoon Salt
Combine ingredients in small saucepan and bring to boil. Simmer until
reduced to thick sauce, stirring occasionally
8 Ounces Tomato Paste
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
2 Cups Firmly packed brown sugar
1/2 Cup Sherry
2 Teaspoons Lemon juice
1 Teaspoon Liquid smoke
Cut the melon into pieces and place in a saucepan. Cook it uncovered over
medium heat until the melon is the consistency of applesauce (approximately
2−3 hours). Stir it occasionally. Add remaining ingredients. Simmer
uncovered over low heat for 2 hours. Allow to cool to room temperature
before using.
2/3 Cup Salad oil
3/4 Cup Vinegar
5 Tablespoons Worcestershire sauce
1 Cup Honey
2 Tablespoon Dry mustard
3 Teaspoon Ginger, fresh grated
1 Lemon, sliced thinly
3 Tablespoons Butter
Combine all ingredients in a saucepan and heat to blend together.
Remove lemon peel before basting.
 Really Raw Honey |
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped
In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice,
vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic
and onions. Place food in marinade and let stand at room tepmerature for
up to 2 hours or in refrigerator overnight. When ready to cook, remove food
and place marinade in saucepan and cook for 10 minutes or until thickened.
Use as sauce for basting or serving with cooked food.