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10 exotic BBQ Sauce recipes that will tingle your taste buds (Pt. 1)

Updated on September 9, 2012

The grilling season is upon us and it's so easy to get stuck in a grilling rut. If you'd like to perk up your backyard barbecuing with some exotic, but wonderful tasting, sauces, marinades, and glazes then read on. There something for everyone here, from sweet to fruity, from Kentucky to Asia.

After you finish if you want more I encourage you to browse over to Part II where I have ten more sauces that are sure to tickle your taste buds. Or, you can just enjoy some of the "different" recipes that I've posted.

Thai-Style Barbecue Sauce

1/4 C. each: soy sauce, packed light brown sugar

3 cloves garlic, minced

2 T. each Asian fish sauce, lime juice, Asian sesame oil

1 1/2 T. grated fresh ginger

1/4 C. Thai chili paste (nam prik pao) or chili garlic sauce

1/4 C. grapeseed or vegetable oil

Combine soy sauce, brown sugar, garlic, fish sauce, lime juice, sesame oil, ginger, chili paste and oil in a large plastic bag. Add meat; seal bag. Refrigerate 4 to 6 hours, turning bag occasionally.

Honey-mint BBQ Sauce

3 c onion, chopped

1/4 c honey

1 tb garlic, chopped

2 tb lemon juice

1 c sweet pepper, chopped

1 tb salt

1/2 c parsley, dried

3 tb Worcestershire sauce

1 c dry white wine

1/2 ts mint, dried

3 tb vinegar

1 tb liquid Bar-B-Que Smoke

2 c ketchup

1/2 tb Louisiana hot sauce

Place all ingredients in a pot that is big enough to hold them.

Bring to boil. Cook covered, on low heat for several hours.

Japanese Dipping Sauce

1/4 c. dry mustard

2 tbsp. cold water

3 tbsp. heavy cream

1/4 tbsp. soy sauce

1 tbsp. toasted sesame seeds, crushed

1 tsp. grated lemon rind

Mix mustard with water and cream. Add soy sauce, seeds, and lemon rind. Mix

until smooth. Good for dipping sauce.

Kentucky Black Sauce

1 c Worcestershire sauce

1 c White vinegar

2 T Brown sugar

2 T Fresh lemon juice

1 T Plus one tsp. Ground pepper

2 Cloves garlic, minced

1/2 t Ground Allspice

Combine the ingredients together in a saucepan and heat over medium heat. Simmer the mixture for about 10 minutes. Serve the sauce hot or at room temperature.

Australian Jackaroo Sauce

2 Garlic cloves

1 Small shallot

2 T Lemon juice

2 T Cider vinegar

1 1/2 t Fresh parsley; chopped

3/4 t Fresh oregano; chopped

1/2 t Fresh thyme; chopped

2 1/2 t Hungarian sweet paprika

1 T Unprocessed bran

2 t Lightly toasted wheat germ

1/2 t Salt

1 t Sugar

1/2 c Vegetable oil

1 ds Hot pepper sauce

Combine all ingredients in the container of a food processor or blender. Process until fairly smooth. Makes about 1 cup.

Cranberry Lemon Barbecue Glaze

1 cn Cranberry sauce,

1/2 ts Lemon peel, finely shredded

2 tb Lemon juice

1/8 ts Rosemary, dried, crushed

In saucepan, combine all ingredients. Bring to a boil. Use to baste lamb or pork last 15 minutes of grilling.

Apple Pepper Glaze

Let's get started...

Collect the following ingredients:

1/2 cup apple jelly

1/2 cup fruity white wine

1 Tbs Dijon mustard

1 Tbs cornstarch

1 small jalapeƱo pepper

1/4 teaspoon ground nutmeg

Heat the ingredients in saucepan. Cook and stir over medium heat until sauce thickens and boils. Strain out pepper and serve over chicken or pork loin roast.

Hint: When cooking the meat, use applewood chips on hot coals for more great flavor.

Coconut BBQ Sauce

1 cup Cream of Coconut

1 cup bottled barbecue sauce

1 teaspoon cornstarch

Combine ingredients; mix well. Use to baste ribs, chicken, pork or beef during last 30 minutes of cooking. Heat remaining sauce thoroughly; serve with meat. Refrigerate leftovers. Sounds a bit odd, but once you try it you'll love it.

Philippine Marinade

1/2 C. PHILIPPINE soy sauce - do not substitute with Kikomann

2-3 cloves garlic, minced or mashed

1 Tbs. fresh grated ginger

2-3 leaves of fresh lemon grass, chopped into 1/2" lengths

1 orange, zest and juice

2 lemons or lime, zest and juice

Marinate for up to 2 hours before cooking meat. Discard marinade. Grill until moist and tender, but not over cooked. Enjoy!

Maple Barbecue Sauce

This sauce is excellent on beef, pork or poultry.

3/4 cup maple syrup

2 Tbs chili sauce

2 Tbs cider vinegar

1 1/2 Tbs chopped onions

1 Tbs Worcestershire sauce

1 tsp salt

1/2 tsp dry mustard

1/2 tsp black pepper

1 Combine all ingredients and brush on top of 3 pounds of beef, pork or poultry.

2 Baste frequently with sauce while baking.

Here are many more recipes for your enjoyment...


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