Lunatic Singe BBQ - BBQ Sauce Recipes

Rodney Scott's BBQ Sauce

2 cups distilled vinegar
1 lemon sliced
2 tsp cayenne pepper
2 tsp black pepper
2 tsp red chili flakes
1 cup sugar or sugar substitute

Place all ingredients into a sauce pan & stir while cooking until sugar dissolves. Continue to cook until sauce cooks down by half.

Diva Q's Pork Slather

Ingredients:

2 cups brown sugar / (Splenda Brown Blend)
¾ cup ghee (clarified butter)
2 TBs Pork & Poultry Rubs
2 TBs MSG (Accent seasoning)
½ cup hot sauce
¼ cup honey
¾ cup apple juice

Instructions:

In a large bowl mix all ingredients together very well. Apply liberally to pork butt or shoulder, before wrapping, after the internal temperature has reached 155F - 165F. Then place back in smoker and continue to cook until internal temperature reaches 205F. Remove pork from smoker and rest.

Diva Q's Competition BBQ Sauce

Ingredients:

2 TBs guava paste
2 cups brown sugar
1-2 tsp hot sauce
2 cups apple cider vinegar
2 cups apple juice
4 cups ketchup
½ cup yellow mustard
½ cup honey
1 TBs sweet smoked paprika
½ tsp vanilla extract
1 TBs black pepper
1 tsp ginger powder
2 TBs granulated onion
2 TBs granulated garlic
1 tsp chipotle powder
1 tsp kosher salt

Instructions:

In a sauce pan over medium-heat, combine all ingredients. Once thoroughly mix, raise the temperature to medium-high and continue to stir intermittently until the sugars are fully dissolved and caramelized. Use a brush to apply a thick coat of sauce the meat.

Vinegar Pepper Sauce #1

Ingredients:

2 cups cider vinegar

1 cup ketchup

1/4 cup hot sauce

2 tablespoons salt

2 tablespoons black pepper

1 tablespoon cayenne pepper

1/4 cup Moscovado sugar

Instructions:

In a stockpot over medium heat, combine the vinegar, ketchup, and hot sauce. Stir together. Pour in all the remaining ingredients and stir to dissolve. Do not boil. When the spices are thoroughly dissolved, take the pot off the heat, and funnel the sauce into a bottle. The sauce will keep, refrigerated, for up to 1 year. Makes @ 3 1/2 cups.

Vinegar Pepper Sauce #2

Ingredients:

1 cup distilled white vinegar

1 cup cider vinegar

1 Tbs brown sugar

1 Tbs crushed red pepper flakes

1 Tbs hot red pepper flakes

1 Tbs Black pepper – freshly ground

1 tsp Salt

Instructions:

Mix all the dry ingredients into an empty bottle, pour in half of the vinegar, and shake very well. Add the remaining vinegar and shake very well again. Makes 2 cups.

Eastern Carolina Vinegar-based Sauce

Ingredients:

1 quart apple cider vinegar

1 pint water

1/2 cup ground cayenne

1/4 cup crushed cayenne

1 TBs black pepper

1 TBs kosher salt

2 TBs paprika

1 tsp dried mustard

Instructions:

Combine all ingredients in a saucepan and bring to a boil.

Once boiling, reduce heat and simmer for 30 minutes. It's ready to use!

Mustard-Vinegar Sauce

Ingredients:

1 & 1/2 cups cider vinegar

1/3 cup firmly packed brown sugar

1/4 cup ketchup

3/4 cup mustard

1 tablespoon hot sauce

1/2 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon fresh cracked black pepper

1/2 teaspoon Worcestershire sauce

3- 4 tablespoons whiskey

1 & 1/2 tsp cayenne pepper (optional - for hotter sauce)

2 tsp crushed red pepper flake (optional - for hotter sauce)

Instructions:

Stir together all ingredients in a medium saucepan. Bring to slow boil stirring constantly for 7 minutes or until sugar dissolves. Then reduce to medium heat and let simmer for 10 minutes - stir as needed so nothing sticks to bottom of sauce pan. Cover and chill sauce until ready to serve. Makes 2 cups.

Alabama White Sauce #1

Ingredients:

2 cup mayonnaise

1 cup white vinegar

1/2 cup apple juice

2 tsp prepared horseradish

2 tsp ground black pepper

1 tsp fresh lemon juice (@1/2 lemon)

1 tsp kosher salt

1/2 tsp cayenne pepper

Instructions:

In a large bowl, combine all of the ingredients and blend well. Use as a dipping sauce. Store refrigerated in an airtight container for up to 2 weeks.

Alabama White Sauce #2

Ingredients:

2 cups mayonnaise

Juice of 2 lemons

2 TBs Worcestershire sauce

2 TBs horseradish

Salt (to taste)

Black pepper (to taste)

Cayenne (to taste)

1/2 cup apple cider vinegar

Instructions:

in a large bowl, combine all of the ingredients and blend well. Use as a dipping sauce. Store refrigerated in an airtight container for up to 2 weeks.

Blue Cheese Dipping Sauce

Ingredients:
1 cup Mayonnaise
1 cup sour cream
3/4 cup Buttermilk
4 Minced garlic cloves
1/2 tsp black pepper
1/2 tsp ground mustard
1/2 tsp salt
1/2 tsp sugar
1 tsp Worcestershire sauce
16 oz. Blue cheese crumbles

Instructions:
1) Add mayo, sour cream, & Buttermilk to a bowl & mix well.

2) Add everything accept blue cheese & mix well.

3) Add blue cheese & mix well. Cover & place in refrigerator until ready to use.

Horseradish Dipping Sauce

Ingredients:
1 1/2 cups sour cream
1/3 cup horseradish
2 TB-spoons lemon juice & zest
Pinch of kosher salt

Instructions:
Place everything in a bowl and whisk together. Cover & place in refrigerator until ready to use.

Cranberry Relish (Keto friendly)

Ingredients:

1 Package raw cranberries

2 small pkg. cherry Jell-O

1 cup crushed pineapple

1 apple - peeled & diced

Zest & juice of a lemon

1/2 cup keto friendly sweetener

Instructions:

In a small sauce pan, add cranberries, sweetener, and enough water to cover. Bring to a boil and cook until cranberries pop open. Remove from heat and allow to cool.

Add the remaining ingredients to the cooled cranberries and mix well to combine.

Cover and store in the refrigerator until ready to use.

Chipotle Grilling Oil

Ingredients:

6 Tbs Olive oil
4 - 5 chipotles in adobo sauce OR 1 - 2 Tbs chipotle seasoning
2 Tbs honey
4 cloves minced garlic
1/2 tsp black pepper
1/2 tsp kosher salt
1/2 tsp cumin

* If using canned chipotles puree in blender before mixing with other ingredients.

Mix all ingredients together thoroughly and use as a marinade or as grilling oil to add flavor to meats