Madawaska County Bbq Dipping Sauce Recipes

MADAWASKA COUNTY BBQ DIPPING SAUCE

Madawaska County BBQ Dipping Sauce image

This BBQ sauce is very common and well liked in the Madawaska County of Northern Maine US and New Brunswick Canada. It is most commonly used as a side dipping sauce for chicken, but is also used as a dressing for coleslaw instead of the typical creamy or vinegar ones we are used to seeing.

Provided by Chef Rocky

Categories Sauces

Time 1h

Yield 600 ml, 10 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup ketchup
1/2 cup vinegar
1/2 cup sugar
3/4 vegetable oil
1 (284 ml) can condensed tomato soup
3 garlic cloves, minced
1 1/2 tablespoons ground black pepper
2 tablesspoons Worcestershire sauce
1/2 teaspoon salt

Steps:

Combine all the ingredients in a small pot on low heat.
Stir until the mixture is well blended and it is nice and hot. Do not let boil, the sauce will not stay blended properly, or that's what my grandmother told us. :-)
Once the sauce is hot remove from heat and let cool. Pour into a container and refrigerate. Enjoy with your next chicken dinner.

Nutrition Facts : Calories 74.3, Fat 0.2, SaturatedFat 0.1, Sodium 365.9, Carbohydrate 18, Fiber 0.7, Sugar 15.2, Protein 0.8

CREAMY BBQ DIPPING SAUCE

Creamy BBQ Dipping Sauce image

This sauce is great for dipping with my Recipe #245645 or raw veggies and it's quick and easy to prepare. It will keep in the refrigerator up to two weeks.

Provided by GREG IN SAN DIEGO

Categories Lunch/Snacks

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

3/4 cup mayonnaise
1/4 cup barbecue sauce
1 garlic clove, minced
3 tablespoons cider vinegar
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

Combine all ingredients.
Serve.

Nutrition Facts : Calories 187.4, Fat 15, SaturatedFat 2.2, Cholesterol 11.5, Sodium 514, Carbohydrate 13, Fiber 0.2, Sugar 3.5, Protein 0.7

SPORTSMAN'S MARINADE / BBQ / DIPPING SAUCE

Sportsman's Marinade / Bbq / Dipping Sauce image

This was in the little cook booklet that came with my Brinkman Smoker. Naturally I jimmied it about to suit my taste, I'm probably not through changing it but it's wonderful as it now is. I buy steaks on sale, cut them into serving size portions, put them into individual zip lock bags with some of this marinade and freeze them. Take as many as needed from the freezer the night before and let them thaw overnight in the fridge, when evening comes they will be properly marinated and ready to grill or broil or even pan fry. I don't discard the used marinade. I remove the meat and boil the the marinade while grilling the meat then pour the now safe marinade over the meat and serve.

Provided by Pierre Dance

Categories Sauces

Time 50m

Yield 4-5 cups

Number Of Ingredients 13

Ingredients

2 cups tomato sauce (home made is by far the best, #76752)
1/4 cup Worcestershire sauce
2 limes, juice of (if Key Limes use 8)
1 (12 ounce) bottle hot ketchup (regular is OK)
1/2 cup ghee (Clarified butter #71031)
2 teaspoons hot sauce (Cholula or Tapatio , I use 2 teaspoons)
2 teaspoons chili powder
1 1/2 cups onions, finely chopped
4 cloves garlic, finely minced
1 (12 ounce) bottle brown ale or 1 (12 ounce) bottle red ale
1 tablespoon Kitchen Bouquet, sauce
1 tablespoon coleman dry mustard
1 teaspoon fresh ground black pepper

Steps:

Combine all the ingredients in a sauce pan.
Bring to a boil, reduce heat, simmer 20 minutes.
Pour into a blender or use a wand to puree.
Return the pan to heat, simmer 10 minutes more.
Use as a marinade and/or a mop and/or a dipping sauce.

Nutrition Facts : Calories 415.2, Fat 27.7, SaturatedFat 16.4, Cholesterol 66.8, Sodium 1836.6, Carbohydrate 44.4, Fiber 4.1, Sugar 29.5, Protein 4.9

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