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Three simple barbecue sauces
Jul 06, 2009 (Newsday - McClatchy-Tribune News Service via COMTEX) --
Cook beef, pork or poultry until just barely at the desired degree of doneness, then baste with the sauce and cook 2-3 minutes longer. Like most barbecue sauces, these contain sugar (in one form or another) and, if brushed on too early, will scorch before the meat or chicken is cooked through.
BARBECUE SAUCE No. 1
This is my go-to basic sauce for chicken.
1 cup ketchup
2 tablespoons molasses
1 tablespoon plus 2 teaspoons brown sugar
1 teaspoon chili powder
1 teaspoon ground cumin
{ teaspoon garlic powder
\ teaspoon ground ginger
Combine all ingredients in a small saucepan and bring to a boil over medium-high heat. Immediately reduce heat and gently simmer the sauce, stirring occasionally, until slightly thickened, about five minutes. Makes 6 servings.
Nutritional analysis per serving: 77 calories, 1 g protein, 19 g carbohydrates, 0 fiber, 0 fat,
0 saturated fat, 0 cholesterol, 454 mg sodium
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BACON HONEY MUSTARD BBQ SAUCE
3 slices bacon, chopped
1 cup chopped onion
{ cup yellow mustard
1/3 cup honey
3 tablespoons ketchup
2 tablespoons apple cider vinegar
{ teaspoon chili powder
\ teaspoon ground cumin
1. Cook the chopped bacon in a medium saucepan over medium-high heat until it begins to crisp, about 3 minutes. Stir in the onion and cook, stirring occasionally, until somewhat softened, about 3-4 minutes.
2. Add the mustard, honey, ketchup, vinegar, chili powder and cumin and bring to a boil; reduce heat to medium and simmer, stirring occasionally, until slightly thickened, about 3-4 minutes. Remove from the heat. Makes 6 servings.
Nutritional analysis per serving: 106 calories, 3 g protein, 21 g carbohydrates, 1 g fiber, 2 g fat, 1 g saturated fat, 3 g cholesterol, 389 mg sodium
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NEARLY MEMPHIS BARBECUE SAUCE
No one outside Memphis would dare call their sauce true "Memphis barbecue sauce." In fact, Memphis barbecue varies greatly, even among the most authentic recipes, but most would agree it tends to have a little more tang and layers of flavor from spices than other styles.
1 cup ketchup
\ cup apple cider vinegar
\ cup yellow mustard
\ cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
\ teaspoon cayenne
\ teaspoon black pepper
Combine all ingredients in medium saucepan and bring to a boil. Immediately reduce heat and simmer until somewhat thickened, about 6-8 minutes.
Makes 6 servings.
Nutritional analysis per
serving: 94 calories, 1 g
protein, 23 g carbohydrates,
1 g fiber, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 800 mg sodium
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TIP: Silicone basting brushes don't shed and clean up nicely in the dishwasher.
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(c) 2009, Newsday.
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