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10 exotic BBQ Sauce recipes that will tingle your taste buds (Pt. 2)

Updated on September 9, 2012

This continues the BBQ sauces, marinades, and glazes recipes from Part 1. Again, the empahsis is on something a little different... certainly something that your family and friends won't say "Oh, that again."

After you finish if you want more I encourage you to browse over to Part I if you haven't been there already 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.

Apricot Basting Sauce

1/2 cup apricot jam

1/4 cup of dried apricots, finely chopped

1/4 cup dry white wine

1 Tbsp honey

1 tsp Worcestershire sauce

Mix and heat all ingredients over a medium heat until jam has been

melted. Use it over chicken, pork, and lamb.

Bacon Basting Sauce for Barbecue

1/2 c butter

1 ts salt

1/2 c bacon drippings

1 ts pepper

3 tb lemon juice

2 ts chili powder

1 tb Worcestershire sauce

2 c water

1 ts garlic powder

In a saucepan, combine margarine, bacon drippings, lemon juice and

Worcestershire Sauce. Cook over low heat until butter margarine

melts. Dissolve Chili Powder, Salt, Pepper and Garlic Powder in

water and add to margarine mixture. Bring to a boil. Lower heat

and simmer for 15 minutes.

Makes 3 1/2 cups. Will serve to baste 6 lbs. brisket.

Smoky Vanilla BBQ Sauce

For the Sauce

1 tablespoon butter

1 tablespoon garlic, chopped

1 tablespoon canned chipotle

chilies with sauce, chopped

2 tablespoons brown sugar

2 tablespoons red wine

vinegar

1 teaspoon Worcestershire

sauce

1 cup catsup

1 tablespoon dark molasses

1 tablespoon Pure

Vanilla or Vanilla Bean Paste

Melt butter in a heavy saucepan. Add garlic and saute until soft. Add remaining ingredients and simmer, stirring occasionally, 45-60 minutes. Makes 1-1/2 cups.

Chinese Five-Spice Marinade

1/4 cup soy sauce

1/4 cup dry sherry

1/2 cup minced onion

2 tablespoons grated fresh ginger root

2 teaspoons five-spice powder

2 tablespoons chili oil

1 teaspoon sesame oil

Combine all ingredients in a self-sealing bag. Add 4 pork chops to bag, seal and refrigerate overnight.

Cocoa-y Barbeque Sauce

1 c ketchup

6 oz can of tomato paste

1 1/2 c honey

1 1/2 ts olive oil

2 ts Tabasco

1 ts Cayenne pepper

1 tb Worcestershire sauce

1 tb cocoa powder

1 ts lemon juice

1/2 tb soy sauce

1/2 ts fresh black pepper

1 1/2 tb curry powder

1 tb paprika

2 cloves garlic crushed

Stir everything together and simmer for 20 minutes.

Mushroom Bbq Sauce

16 oz can no-salt tomato sauce

4 oz can of sliced mushrooms (or a double handful of fresh)

2 tblsp honey

generous amount of chopped garlic

1 tsp chili powder

1 tblsp basil

1 tblsp oregano

1 teaspoon of any other spice you

Mix well and add to meat before you cook it. It also works really

well for baked chicken.

Olive Barbecue Sauce

2 tb Butter Or Margarine

1 Onion; Large, Chopped

1 c Chili Sauce

1/2 c Beer; Any Brand

1/2 c Stuffed Olives; Sliced

Combine all the ingredients in a saucepan and simmer for 5 minutes or

until the flavors are blended.

Makes about 1 1/2 cups of the sauce

Southwestern Old Styled BBQ Sauce

1/2c ketchup

1-1/2T liquid smoke

1-1/2T apple vinegar

1-1/2T worchester sauce

1/2t chili powder

1/2t onion powder

Blend all ingredients together. Refrigerate 4 hours. Transfer mixture to saucepan and heat on low for 15 minutes. Sauce can be used as a topping, during cooking or to baste beef.

Pineapple Cranberry Barbecue Sauce

1 12 oz jar of pineapple preserves

1/2 c Cranberry sauce, whole, canned

1/2 c Chili sauce

1/3 c Vinegar

Combine all ingredients.

Use to baste pork, poultry or sweet potatoes last 15 minutes of

grilling. Heat and pass remainder.

Tui'S Kalbi (Korean Barbecue)

Ingredients

3/4 c soy sauce

3/4 c sugar; or honey

3/4 c water

1 piece sliced fresh ginger; -(3-inch)

1 clove garlic; minced

1 tb sesame oil

Mix together well, marinade meat for up to overnight. Be very careful because with the honey the sauce will burn and blacken if exposed to too high of direct heat.

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