- Food and Cooking
20 Best International BBQ Sauce Recipes (Part 2)
Travel internationally without leaving the backyard grill. Here are twenty BBQ sauce/marinades all with an authentic exotic flavor. This is Part Two of Three hubs, each with their own different twenty recipes, so be sure to browse to all of them.
Chinese Barbeque Sauce
3/4 c catsup
1/2 c brown sugar
3 tb soy sauce
1 tb ground ginger
1 tb liquid smoke
2 cloves garlic, minced
Combine all ingredients and heat until sugar is dissolved and sauce
Chinese Barbeque Sauce 2
1/2 c sherry
6 T hoisin sauce
4 cloves garlic
2 t salt
6 T soy sauce
1 1/2 t Chinese 5-spice
2 t plum sauce
1/2 c sugar
2 T black bean paste
Mix together well. Heat in double boiler - add cornstarch for
Chinese Barbeque Sauce 3
3/4 c Catsup
1/2 c Brown sugar
3 tb Soy sauce
1 tb Ground ginger
1 tb Liquid smoke
2 x Cloves garlic, minced
Combine all ingredients and heat until sugar is dissolved and bubbly.
French Barbeque Sauce
1/3 c Corn syrup
1/3 c White wine
1/4 c Corn oil
1/4 c Dijon mustard
2 tb Parsley
1 ea Garlic, clove
1 t Salt
1/8 ts Pepper
1/3 c Onion or shallots, diced
Sauté Onions or shallots in a little corn oil until cooked but not browned.
Add remaining ingredients. Simmer for 10 minutes. Cool and serve or serve
Guasacaca (Barbecue Sauce From Venezuela)
1 c Onions -- minced
2 Garlic cloves -- minced
1 Chile, habanero -- seeded,
1 lg Avocado -- peeled, pitted
2 c Tomotoes -- peeled, chopped
1 c Oil, olive
1/4 c Vinegar, wine, red
1 t Mustard, prepared
2 tb Parsley, italian -- minced
Salt -- to taste
With a mortar and pestle, mash the onion, garlic,
chile, avocado, and tomatoes into a paste. This may
need to be done in batches. Add remaining ingredients
and blend well with a fork.
This suace contains fresh avocado and therefore must
be used immediately and cannot be stored. Use to
marinate and/or baste grilled or barbecued shrimp,
beef or chicken.
Indonesian Bbq Sauce
2/3 C. light or dark corn syrup
1/4 C. creamy peanut butter
1/4 C. soy sauce
1/4 C. cider vinegar
1/4 C. thinly sliced green onion
1 Clove garlic -- minced or pressed
1 Tsp. ground ginger
1/2 Tsp. crushed dried red pepper
In small bowl, stir together corn syrup, peanut butter,
soy sauce, vinegar, onion, garlic, ginger and pepper until well
blended. Brush on chicken, pork chops, spareribs or steak
during last 20 minutes of grilling, turning and basting frequently with sauce.
Makes about 1 2/3 cups.
Jamaica-Me-Krazy BBQ Sauce Recipe
1/2 cup rum (Bacardi Superior recommended)
1/4 cup loose-packed dark brown sugar
1/2 cup orange juice concentrate
1 cup water
1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup Dat'l Do-it brand hot sauce
1/4 cup Kikkoman Lite Soy Sauce
1 Tbsp plus 1 tsp ground allspice
1/2 tsp ground cinnamon
1 tsp salt
1 rounded Tbsp fresh-grated ginger root
2 bay leaves
Combine rum and brown sugar in a nonreactive saucepan. Bring to boil and cook 3 to 5 minutes or until reduced by half. Add orange juice concentrate, water, ketchup, vinegar, hot sauce and soy sauce. Whisk in the remaining ingredients. Bring to a boil, reduce heat and simmer 20 minutes until reduced by half. Remove the bay leaves and strain the sauce. Allow to cool to room temperature. Best after 12 hours.
Yield: 2-1/4 cups
Jamaican Barbecue Sauce
2 cups Seafood stock
5 Tbl. Honey
2 Tbl. Tamarind concentrate
2 Tbl. Fresh ginger root, minced
2 Tbl. Jerk seasoning
Combine the ingredients in a saucepan and bring the mixture to a boil over high heat. Reduce the heat and simmer the sauce until it's reduced by one third, approximately 10 minutes. Serve the sauce warm.
It keeps, refrigerated, for several weeks.
Variation: If you want to pair the sauce with chicken, a delicious combination, substitute chicken stock for the seafood stock. To make the sauce hotter, in true Jamaican fashion, add part of a minced Habanero or Scotch bonnet chile. Proceed cautiously, though, because these are the most blistering chiles known.
Jamaican Barbecue Sauce Recipe
2 c Seafood stock
5 tb Honey
2 tb Tamarind concentrate
2 tb Fresh ginger root, minced
2 tb Jerk seasoning
Combine the ingredients in a saucepan and bring the mixture to a boil over high heat. Reduce the heat and simmer the sauce until it's reduced by one third, approximately 10 minutes. Serve the sauce warm. It keeps, refrigerated, for several days. * Variation: If you want to pair the sauce with chicken, a delicious combination, substitute chicken stock for the seafood stock. To make the sauce hotter, in true Jamaican fashion, add part of a minced Habanero or Scotch bonnet chile. Proceed cautiously, though, because these are the most blistering chiles known. ~
Japanese Style Garlic Peanut Sauce
1 tablespoon butter
1 (or more to taste) clove garlic, crushed
2 shallots, diced finely
1 cup warm water
2 tablespoons soy sauce
5 tablespoons smooth peanut butter
1 teaspoon grated ginger
hot chili sauce, to taste
Heat butter in a medium saucepan until melted. Add garlic and shallots and sauté until tender but not brown. Pour in water, soy sauce, peanut butter and ginger. Bring to a boil and add as much chili sauce as desired. Reduce heat and simmer until it thickens. Serve at room temperature. This is a great dipping sauce for grilled beef, but most any meat will go well.
Kang-Ped Bhet-Yang - Thai Roast Duck Red Curry
----------------------RED CURRY PASTE----------------------
5 Dry Hot Chili Peppers
1 tb Lemon Grass (Sliced)
2 sl Galanga
1 tb Coriander Seeds
2 ts Cumin
1 ts Fennel Seed
1/4 Ground Nutmeg
3 Small Onions
5 Cloves of Garlic
1 ts Shrimp Paste
3 Coriander Roots
Zest from 1/4 Sm Kaffir Lime
1 1/2 ts Black Peppers
1/2 ts Salt
1 Roast Duck
5 Plum Tomatoes
1/2 c * Small Thai Eggplants
4 Fresh Med.Hot Chili Peppers
4 Kaffir Lime Leaves
1/2 bn Thai Basils (Horapha)
1 ts Coconut Sugar
3 c Coconut "Cream"
5 c Coconut "Milk"
* Small Thai "eggplants" belongs to the eggplant
family, but doesn't resemble any eggplants found here
in the US. These are about the size of large green
peas, and look pretty much the same. Regular green
peas may be used as substitute.
Put the ingredients for the red curry paste into a
mortar and pound until well mixed into a paste. NOTE:
You may use commercially available paste, if
available. Adjust the amount to taste.
Debone the roast duck, and cut up the meat into
bite-size rectangular pieces (leaving the skin on).
Cut the neck and wing into pieces.
Place the coconut milk in a large saucepan and heat
till boiling. Add duck pieces and cook till tender.
Put the coconut cream into a frying pan, add red curry
paste. Heat over fairly high heat, stiring
constantly, till all the paste have mixed in and
thoroughly heated. Add Kaffir Lime leaves, fish sauce
(to taste), coconut sugar, and continue to heat (keep
stiring all the time to prevent burning) until red oil
starts to form on the surface of the "sauce".
Add the "sauce" to the saucepan of duck and coconut
milk, and bring back to a boil. Add all remaining
ingredients except the basils, which is to be added
when the curry starts to boil. Remove from heat and
serve with plain boiled white rice.
Korean Barbecue - Bulgogi
2 lb lean beef tenderloin
1/2 c light soy sauce
1/4 c dark soy sauce
1/2 c water
3 tb finely chopped green onion
3 ts crushed garlic
2 ts finely minced fresh ginger
1/2 ts black pepper
1 tb sugar
2 tb white sesame seeds, toasted
- and gr; ound
1 tb sesame oil
Bulgogi or Bulgalbi, broiled (grilled) beef strips and
beef ribs respectively, exemplify an age-old tradition
of cooking on a curved iron hotplate - a tradition
that is matched in northern China and neighboring
Mongolia as introduced by the Manchurians. Today this
has been streamlined for table service, with specially
built cone-shaped hotplates fitted over tabletop
burners, to provide an enjoyable and intimate eating
experience. Meats of all kinds, including mutton, pork
and poultry, offal and seafood, are cooked in this
way, being first marinated in a spicy mixture
encompassing the characteristic seasonings: soy sauce,
sesame oil, garlic, ginger, pepper or chili, toasted
sesame seeds and green onions. The meat is marinated
well in advance so that the flavor is intense. Cooking
time is minimal - just enough to cook through and seal
the surface. Serve Bulgogi with white rice and
yangnyum kanjang sauce, together with a selection of
accompaniments such as kim chee (chili pickled
cabbage) and jeot khal (spiced whitefish).
Korean BBQ Sauce
1 green onion -- finely chopped
1/2 cup soy sauce -- regular strength
2 tablespoons brown sugar, packed
2 tablespoons dark sesame oil -- or less
1 1/2 tsp sesame seeds -- ground
1 clove minced garlic -- or crushed
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/4 teaspoon fresh ginger root -- minced
1/8 teaspoon msg -- optional
-Use mortar and pestle to grind seeds and peppers together to release oils. Grind minced (dry) garlic; or use (wet) crushed. Place all ingredients in a container with the meat you are gpoing to use. Mix well. Makes about 3/4 cup. Marinate, covered, in refrigerator from 24 to 48 hours.
-Grill on gas grill, basting with sauce. About 20 minutes maximum. Expect to char the meat. Use grill's cover but check for fire often.
Serve with a fragrant rice (Jasmine or basmati); steamed shredded vegetables (zucchini and carrots); Thai cucumbers (1 Tbsp sweet vinegar and 2 ice cubes, pinch of mint, chilled).
Summer tradition! DOUBLE the sauce for standard package of ribs and baste and turn often. The longer the marinating time, the better.
Greek Mavrodaphne Barbeque Sauce
I have to confess that I am particularly enchanted by a wine that evokes for me ancient evenings on the Aegean, gazing out over the dark sea and drinking wine nearly as dark.
Sporadically available outside of Greece, Mavrodaphne is a rich, dark dessert wine, similar to a port. This romantic wine has a romantic story to match.
Supposedly, a German winemaker owned some vineyards in Greece, where the crop was primarily the Mavro variety of grapes. Almost against his will, he found himself falling in love with one of the grape pickers he employed, a beautiful Greek maiden named Daphne. Before he could make up his mind to tell her of his love, the girl sickened and died. Heartbroken, the vintner named his wine after the two things he most loved - the Mavro grapes, and the maiden Daphne.
I was once gifted with a case of Mavrodaphne, and in the face of this abundance I even began to use it in cooking. If you're lucky enough to obtain some, or if your habitation in Greece has cooking facilities, try this barbecue sauce. I've simplified the ingredients and provided alternatives to make it easy to reproduce - I carry soy sauce packets in my luggage, but not everyone does!
1 cup Mavrodaphne
3/4 cup sugar
Two tablespoons soy sauce or salt to taste
One teaspoon hot sauce or chopped hot peppers to taste.
Six cloves garlic, finely chopped, or 1 tablespoon garlic powder (not garlic salt)
Two green onions, cut into small pieces, or three tablespoons chopped onion.
Place the mavrodaphne in a small pot and add the sugar while stirring over a low heat. When the sugar is dissolved, add the other ingredients. The end result is a fragrant, tasty sauce similar to that used for Chinese spareribs. It goes well with almost any meat, but is especially good with pork and lamb.
Mediterranean Marinade for Chicken
All marinades have an astringent ingredient, like vinegar, wine or lemon juice, or even just salt. Most also contain herbs (dried or fresh), which make the meat's flavor more colorful.
This is a quick and easy marinade that uses fresh rosemary and lemon to bring the taste of summer to your grilled chicken. If you can do this early in the day, that's ideal; if not, one hour of marinating can give you that extra flavor.
6 pieces of chicken on the bone (breasts, thighs and/or legs)
5 sprigs fresh rosemary (or 2 tsp. dried)
1 cup olive oil
2 cloves garlic
Salt and pepper to taste
Trim any extra skin or fat off the chicken and put them in a one gallon ziplock bag. Measure out the olive oil and pour into a small bowl. Strip the rosemary leaves off the twigs, and do a "rough chop" (you want them to be about 1/2-inch in length); set 1 tablespoon of the rosemary aside (1/2 teaspoon if using dried).
Crush the garlic with the side of a knife or the heel of your hand. Grate the lemon on a box- or hand-grater, reserving the rest of the lemon.
Add the rosemary, garlic, and lemon peel to the olive oil, pour in with the chicken, press out air bubbles, and seal the bag. Put the bag in a small dish with sides and keep in the fridge until ready (this minimizes the risk of contaminating the rest of the fridge).
As the grill heats up, mince the reserved rosemary so that it is a little smaller, maybe 1/4 inch.
Take the chicken out of the marinade and brush off most of the rosemary, garlic and lemon peel, leaving a few pieces clinging to the meat (a little bit of burned, crunchy rosemary goes a long way).
Lay the chicken out on the pan and salt and pepper both sides. Cover the pan with plastic wrap and microwave the chicken until it just starts to cook (3 minutes on high, depending on your machine)--this fights chicken's nasty habit of staying raw inside even when the outside is burnt.
Take the chicken out of the microwave, brush with a little additional marinade, and grill until done, cooking each side twice.
For extra flavor, toss the rosemary twigs onto the fire just before you take the chicken off the grill--the smoke adds a great smell.) Before serving, sprinkle the chopped rosemary and spritz a little lemon juice over the chicken.
Here's a great marinade from a Mexican friend of mine. For every 12oz. can of beer add 1/3cp white vinegar, 1 tablespoon salt, 1 clove crushed garlic clove, a small chopped hot pepper( optional according to taste), and a sprig of freshly copped cilantro. He marinated chicken in this mixture for at least 4 hours, overnight is better! We eat this chicken with roasted Italian peppers( they look like a banana pepper, but are a little hot) rapped in tortillas.
Moroccan Fish Marinade (Chermoula)
Although mostly used with fish, this thick marinade also spices up various meats, such as lamb and rabbit, before they are grilled.
- 1 cup fresh cilantro
- 4 cloves garlic, peeled
- 2 tablespoons vinegar
- Juice of 1 lemon or lime
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1/2 teaspoon crushed hot red chile, such as piquin
- 2 tablespoons olive oil (or more)
- Salt to taste
- Cayenne powder to taste
Combine the ingredients in a food processor or blender and purée to a fine paste. Adjust the consistency by adding more olive oil; the chermoula should be fairly thick.
Moroccan Spiced Lemon Marinade
Use this complex but gentle marinade on game hens, chicken, swordfish, tuna or jumbo shrimp (with or without the shells). For extra taste, loosen the poultry skin with your fingers and rub the marinade under the skin.
1/2 cup lemon juice
3 tbsp. olive oil
4 garlic cloves, minced
1 tbsp. grated lemon peel
2 tsp. black pepper
2 tsp. dried thyme
2 tsp. dried oregano
2 tsp. dried rosemary
1 tsp. ground cardamom
1 tsp. ground cumin
1/2 tsp. salt
In a small bowl, whisk together all the ingredients. Place poultry or seafood in a glass or ceramic dish and add marinade. Turn to coat. Cover and refrigerate, turning occasionally, 30 minutes for seafood and up to 1 hour for poultry. Makes about 3/4 cup.
Thai Nam Jim Kiga (Tasty Dip for Barbeque Style Foods)
6 tbl prik ki nu (green birdseye chili), thinly sliced
6 tbl prik ki nu daeng (red birdseye chili), thinly sliced
4 tbl hom daeng (shallots), thinly sliced
3 tbl phak chi (coriander, including root), minced
2 tbl kratiem (garlic), thinly sliced
1 tbl nam manao, (lime juice)
1 tbl nam pla, (fish sauce)
Sautee the chilis, shallots and garlic in a little hot oil.
After cooling puree the mixture in a food processor of mortar and pestle.
If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator.
Swiss Norine Juenger - Lenzburg Barbecue Sauce
16 oz Tomato Sauce
2 tb Brown Sugar
1/4 c Vinegar
2 tb Worcestershire Sauce
1 ts Salt
1 tb Paprika
1 ts Dry mustard
1 ts Chili Powder
2 tb Chopped Green Onion Tops
1/8 ts Cayenne Pepper
salt, paprika, mustard, chili powder and cayenne pepper. Simmer 15
minutes, stirring occasionally. Serve hot. Makes 2 1/2 cups. *****
While there was no indication, I would expect that this is best with
Pork, since the idea of 'BBQ' in that area was nearly always pork.