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Best Barbecue Sauces

Updated on June 28, 2014

Three Different Sauces To Try This Summer

If the definition of barbecue, is grilling meat slowly, allowing it to cook in its own juices, then it of course, has been around since cave men discovered fire. Barbecues are much more than cooking food. They are a social gathering of multi-generations of family, friends and neighbours, eating al fresco.

Most countries have their own versions of barbecue, and here in Valencia Spain cooking outdoors is done most of the year round with Paellas and salted Sardines.

But, what is a barbeque in any country without barbecue sauces?

Here are three great sauces to accompany barbecued meats and a barbecue sardine dish from Spain.

Disfruta de la barbacoa!

Spanish Sauce
Spanish Sauce

Spanish Sauce Recipe

A rich sauce to accompany barbecue meat dishes

INGREDIENTS:

500 ml meat stock

30 grams of butter

1 teaspoon of olive oil

45 grams of flour

1 onion chopped

1 chopped carrot

1 chopped leek

1/2 cup red wine

Salt to taste

DIRECTIONS:

1. Heat the oil and butter in a pan.

2. Add all the chopped vegetables and sauté until golden brown.

3. Add the red wine and flour stir and leave 2 to 3 minutes over low heat.

4. Gradually pour in the stock, salt and let simmer for 40 minutes over low heat.

5. Once it has been cooked blend in a mixer and strain for a smooth finish.

Preparation - 10 Minutes

Cooking time - 60 minutes

Serves 4

Argentine Chimichurri
Argentine Chimichurri

Argentine Chimichurri

A spicy sauce for barbecue meats

INGREDIENTS:

Cup of olive oil.

Cup of white wine vinegar

3 garlic cloves

1/2 medium chopped onion

3 dried chillies crumbled

1 ripe tomato.

1 teaspoon of cayenne pepper

1/2 teaspoon ground black pepper

3 teaspoons of ground cumin

1 teaspoon of thyme.

3 tablespoons dried oregano

1/2 bunch chopped fresh parsley

1 teaspoon of paprika

Salt to taste

DIRECTIONS:

Put all ingredients into a blender and puree until a smooth sauce.

Passion fruit sauce recipe
Passion fruit sauce recipe

Passion fruit sauce recipe

Sweet and sour sauce to accompany barbecued meats

INGREDIENTS:

5 passion fruits

5 tablespoons of sugar.

1/2 cup balsamic vinegar

¼ cup water

Chopped fresh parsley

Salt and pepper

DIRECTIONS:

Bring the balsamic vinegar, water, sugar, parsley, salt and pepper to a boil and simmer for 3 minutes, let cool. Cut the passion fruit in half and scoop out the pulp. Puree the passion fruit in a blender with half the sugar syrup. Adjust the taste by adding more sugar syrup until a pleasant balance of sweetness and tartness is reached -- you do not want it to thicken like jam.

Strain and discard the seeds.

Refrigerate.

Sardines
Sardines

Barbecue Sardines

Sardinas a la barbacoa

Ingredients:

Sardines

4 cloves of garlic

Extra virgin olive oil

Vinegar

Salt

Parsley

Directions:

Peel the garlic cloves, cut them and place them in a mortar and pestle to a pulp. Pour a splash of oil in the mortar and mix well.

Season the sardines generously (without removing the heads and guts) with sea salt crystals, transfer them to the bowl of olive oil and garlic or coat with a brush and place on the grill or into a fish grill basket and place directly onto the heat.

Cook 3 minutes on each side. Serve on a platter and garnish with a sprig of parsley.

Note: The sardines are kept in a large bowl of sea salted water. This helps provide a fresh seaside taste to the fish.

The fish is fully cooked when the eyes turn a glossy white.

Serve with a splash of lemon juice.

Discard the bone, head, and guts.

Comments Welcome

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    • profile image

      anonymous 4 years ago

      Interesting take on barbecue. All three look very appetizing.

    • kabbalah lm profile image

      kabbalah lm 4 years ago

      I'd like to try some of these bbq sauces

    • beaworkathomemom profile image

      beaworkathomemom 4 years ago

      Delicious barbecue sauce recipe. Great variety and can easily be done.

    • profile image

      anonymous 5 years ago

      Barbecue sardines sounds delicious.

    • Mark Shearman profile image
      Author

      Mark Shearman 5 years ago from Alicante Spain

      @junecampbell: Hi, nice to meet you thank you.

    • junecampbell profile image

      June Campbell 5 years ago from North Vancouver, BC, Canada

      Great array of sauces. I think the passion fruit one is the one I would try first.

    • Mark Shearman profile image
      Author

      Mark Shearman 5 years ago from Alicante Spain

      @Gypzeerose: Thank you, you have bloomed a smile and made my day.

    • Mark Shearman profile image
      Author

      Mark Shearman 5 years ago from Alicante Spain

      @tjustleft: Thank you it's great to hear from a fellow Artist.

    • Mark Shearman profile image
      Author

      Mark Shearman 5 years ago from Alicante Spain

      @soaringsis: Spanish eat the sardines whole as long as the sardines were kept alive long enough to empty their bowls they are good to go thanks. Nice to meet you and I look forward to reading you lenses.

    • Gypzeerose profile image

      Rose Jones 5 years ago

      Enough good sauces here to really make a nice barbeque.

    • tjustleft profile image

      tjustleft 5 years ago

      The Chimichurri sauce sounds delicious! I have got to try some soon :)

    • profile image

      soaringsis 5 years ago

      I suppose the sardines are fresh,raw,sounds good to me.

    • Mark Shearman profile image
      Author

      Mark Shearman 5 years ago from Alicante Spain

      @KateHonebrink: Thank you kateHon I hope you enjoy and Harmony the sardines less the salt of course.

    • IMKZRNU2 profile image

      IMKZRNU2 5 years ago from Pacific Northwest

      These sauces sound really good and I will have to try them. I may even have to try the sardines too Can't say I have ever tried them before but they sound interesting. Gratz on making the Monster Boards!

    • KateHonebrink profile image

      KateHonebrink 5 years ago

      Okay, the sauces look AMAZING! But I'm not too sure about the sardines. I'll have to think about that some more, although, Harmony, the tabby cat, is more than willing to dig right in! Great job on this delicious lens! Congrats on making the BBQ monsterboard!

    • Mark Shearman profile image
      Author

      Mark Shearman 5 years ago from Alicante Spain

      @IMKZRNU2: Thank you I enjoyed your lens...

      Frenchies A Big Dog Trapped in a Little Dog's Body

    • Mark Shearman profile image
      Author

      Mark Shearman 5 years ago from Alicante Spain

      @anonymous: Thank you TeamSTM. Iâve just glanced at your lenses and canât wait to start reading.

    • profile image

      anonymous 5 years ago

      Wow, a New Sause to Try! Yummy!

    • Mark Shearman profile image
      Author

      Mark Shearman 5 years ago from Alicante Spain

      @Brandi Bush: Thank you mamabush. I look forward to reading your squidmama blog.

    • Brandi Bush profile image

      Brandi 5 years ago from Maryland

      Wow, these sauces sound amazing! :)

    • Mark Shearman profile image
      Author

      Mark Shearman 5 years ago from Alicante Spain

      @anonymous: Hi DonnaDM, thanks for the kind words.

    • profile image

      anonymous 5 years ago

      All the recipes look yummy. Thanks for putting them out for everyone to read.

    • Mark Shearman profile image
      Author

      Mark Shearman 5 years ago from Alicante Spain

      @bossypants: Thanks for the comment. What a great name bossypants

    • Mark Shearman profile image
      Author

      Mark Shearman 5 years ago from Alicante Spain

      @SusanDeppner: Susan thank you for your comments much appreciated.

    • bossypants profile image

      bossypants 5 years ago from America's Dairyland

      I'm afraid I'll have to pass on the sardines, but I'm looking forward to trying your sauces!

    • SusanDeppner profile image

      Susan Deppner 5 years ago from Arkansas USA

      What a great selection of sauces. Yum! I might even be talked into trying the sardines.