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Ingredients:

1 cup yellow mustard

1/2 cup balsamic vinegar

1/3 cup brown sugar

2 tablespoons butter

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

1 teaspoon cayenne

1.  Mix all ingredients together and simmer over a low heat for 30 minutes. If making this sauce for a whole hog multiple the ingredients by about 8.  Yield: 1 & 1/2 cups.

Ingredients:

2 cups apple cider vinegar

4 ounces tomato paste

1 1/2 tablespoons sugar

1 1/2 tablespoons peanut oil

1 1/2 tablespoons salt

3/4 tablespoon steak sauce

3/4 tablespoon Worcestershire sauce

1/2 tablespoon hot pepper sauce

1.  Mix all ingredients together in a saucepan and let simmer for 10 minutes. Marinate chicken in 2/3 of the sauce overnight. Use the other 1/3 to baste the chicken while barbecuing.  Yield: 2 cups.

Ingredients:

2 cups ketchup

2 cups chopped onion

1 cup red wine vinegar

2 cloves garlic, minced

1/4 cup yellow mustard

1/2 cup brown sugar, packed

1/2 teaspoon Louisiana hot sauce

1.  Blend together everything except the ketchup. Pour into a saucepan and add the ketchup.

2.  Simmer over low heat for 15 minutes. You can use part of this sauce as a baste during smoking. Serve on the side with ribs.  Yield: 5 - 6 cups.

Ingredients:

1 cup prepared mustard

1/2 cup molasses

1/4 cup cider vinegar

1/4 cup honey

1 tablespoon oil

1/4 teaspoon powdered oregano

1/4 teaspoon powdered thyme

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne

1.  Combine dry ingredients in a saucepan. Add enough vinegar to make a mixable paste. Mix well.

2.  Place over high heat and add remaining ingredients. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally.  Cool and refrigerate in a covered container.  Yield: 1 & 1/2 cups.

Ingredients:

1 tablespoon butter

1 tablespoon olive oil

2 cups finely chopped onion

2 cloves garlic, crushed

1/2 cup molasses

1 cup ketchup

1/4 cup red wine vinegar

1 teaspoon dry mustard

1/4 teaspoon freshly ground black pepper

2 tablespoons lemon juice

1/2 teaspoon grated lemon zest

1 tablespoon soy sauce

1 tablespoon Hungarian paprika

1/3 cup bourbon whiskey

1.  In a large, heavy saucepan, melt the butter with the oil. Sauté the onions until tender. Add the garlic and cook 2 minutes longer. Combine the molasses, ketchup, vinegar, mustard, pepper, lemon juice, zest, soy sauce, paprika, and bourbon.

2.  Stir into onion mixture. Bring to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally. Cool and refrigerate in a covered container. Yield: 2 &1/2 cups.

Ingredients:

3/4 cup ketchup

1/3 cup maple syrup

1/4 cup vegetable oil

1/4 cup bourbon

2 tablespoon cider vinegar

2 tablespoon Dijon-style mustard

1.  Mix together all ingredients.

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