Copycat St Hubert Bbq Sauce Recipes

COPYCAT ST-HUBERT BBQ SAUCE

Copycat St-Hubert BBQ Sauce image

This Canadian Copycat BBQ Sauce recipe from St-Hubert is one of the best sauces I have ever used to baste my chicken on the grill. A must try!

Provided by Chef Rodney

Categories Condiments, Sauces & Dry Rubs

Time 30m

Number Of Ingredients 20

Ingredients

3 Cups Water
1/4 cup Tomato Juice
1 Tsp Better Than Bouillon Chicken Flavor (or 1 chicken bouillon cube)
1 1/2 Tsp Paprika
1 Tbsp White Sugar
3/4 Tsp Salt
1/4 Tsp Dried Basil
1/4 Tsp Dried Parsley Flakes
1/4 Tsp Poultry Seasoning
1/4 Tsp Ground Thyme
1/4 Tsp Ground Ginger
1/4 Tsp Ground Dry Mustard
1/4 Tsp Onion Powder
1 Bay Leaf
3/4 Tsp Worcestershire Sauce
1/2 Tsp Tabasco Sauce (or to taste)
2 Tsp Fresh Lemon Juice
2 Tbsp Cornstarch
2 Tbsp Water
1 Tbsp Vegetable Oil

Steps:

In a large saucepan, whisk in the water and tomato juice.
Add the better than bouillon (or bouillon cube), paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard, onion powder, bay leaf, Worcestershire sauce and Tabasco. Whisk until all the ingredients are well combined.
Bring the mixture to a boil, then reduce the heat and let simmer for about 5 minutes. Remove the bay leaf and stir in the lemon juice.
In a small bowl, mix the cornstarch and water. Add to the saucepan and cook over medium-high heat, stirring constantly, about 5 minutes or until the sauce slightly thickens. The sauce will continue to thicken as it cools down.
Once the BBQ sauce has thickened and cooled, whisk in the oil.

Nutrition Facts : Calories 15 kcal, Carbohydrate 3 g, Protein 0.2 g, Fat 0.1 g, SaturatedFat 0.02 g, Cholesterol 0.03 mg, Sodium 238 mg, Fiber 0.2 g, Sugar 2 g, UnsaturatedFat 0.07 g, ServingSize 1 serving

COPYCAT SWISS CHALET BBQ SAUCE

Copycat Swiss Chalet BBQ Sauce image

This recipe appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet's barbecue sauce. Home economist Kay Spicer created the winning recipe. Anne's note: Swiss Chalet is a chain of Canadian chicken restaurants. This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in. My note: This comes together quickly if you have all of your ingredients ready and at-hand. Divide the sauce...use at least 1 cup for basting (rotisserie method is best) and the rest for dipping. This is as close the real thing as you can get. Saving to 'Zaar for safe-keeping. Enjoy!

Provided by KP in Canada

Categories Sauces

Time 9m

Yield 3 Cups, 6-8 serving(s)

Number Of Ingredients 20

Ingredients

3 cups water
1/4 cup tomato juice
1 chicken bouillon cube
1 1/2 teaspoons paprika
1 tablespoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon parsley
1/4 teaspoon poultry seasoning
1/4 teaspoon thyme
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1 bay leaf
3/4 teaspoon Worcestershire sauce
6 drops Tabasco sauce
2 teaspoons lemon juice
1 1/2 tablespoons cornstarch
1 1/2 tablespoons water
1 tablespoon vegetable oil

Steps:

Pour cups of water and tomato juice into 1 1/2 qt saucepan. Add bouillon
cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard, onion powder, bay leaf, Worcestershire sauce and Tabasco.
Stir well or whisk to mix. Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf. Stir in lemon juice.
Mix cornstarch and water to smooth paste. Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens. Whisk in oil.

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