Smokie Barbecue Sauce Recipes

SWEET AND SMOKY BARBEQUE SAUCE

Steps:

• Mix vinegar, brown sugar, molasses, honey, Worcestershire sauce, rum, mustard, liquid smoke, ground chile, black pepper, garlic powder, and allspice together in a heavy saucepan over medium heat. Bring to a boil, reduce heat, and simmer until sauce is smooth and brown sugar is dissolved, about 5 minutes.
• Stir ketchup into sauce and bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce is dark and thickened, about 30 minutes.

LITTLE SMOKIES

Steps:

• Stir together barbecue sauce, brown sugar, ketchup, Worcestershire sauce, onion, and wieners in the bowl of a slow cooker. Cook on LOW for 2 hours, or until ready to serve.

SMOKY BARBECUE SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.

SMOKEY BBQ SAUCE

Steps:

• In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently for about 1 hour.

SMOKY-SWEET BARBECUE SAUCE RECIPE BY TASTY

Steps:

• Combine tomatoes, onion, and garlic in a large stock pot and bring to a boil; lower heat and simmer 30 minutes or until vegetables are very soft. Working in batches, puree vegetables until smooth with Harvest Pro food mill or in the bowl of a food processor.
• Return tomato mixture to the pot and add remaining ingredients, bring to a boil over high heat, stirring frequently. Lower heat and simmer until thickened and darker in color, about 1½-2 hours, stirring occasionally to prevent scorching.
• Prepare boiling water canner while sauce is cooking. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set aside with bands.
• Ladle hot BBQ sauce into a hot jar leaving a ½-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band; adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Process jars for 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal. They should not flex when center is pressed.
• Enjoy!

SPICY SMOKY BARBECUE SAUCE

Steps:

• Add the oil, onions and garlic to a heavy-bottomed stockpot (to help prevent scorching) over medium low heat.
• Cook for 10-15 minutes, stirring frequently, until the onions are softened and mostly translucent. Do not brown the onions and garlic.
• Stir in the remaining ingredients.
• Bring to a simmer (gently bubbling state) and cook, uncovered, over low heat for 30 minutes.
• Remove the pan from the heat and let cool slightly before blending until smooth, using either a stick (immersion) blender or a standard blender.
• You can either split into 1-cup portions to freeze, transfer to a jar with a tight fitting lid for refrigerator storage, or proceed on to canning the sauce....
• To Boiling Water Bath Can the Sauce for Shelf Storage:.
• Fill sterile canning jars to within 1/4-inch of the top.
• Wipe the rims with a paper towel dipped in vinegar.
• Lay clean, new lids on the jars and screw on the rings to finger-tip tightness.
• Place in a canner with water to cover the lids by 2-inches.
• Bring to a boil, with the lid in place, and boil for 30 minutes for pint jars and 40 minutes for quarts.
• Turn off the heat and let the jars rest in the water for 5 minutes before carefully transferring jars to a cooling rack to rest for 24 hours.
• Remove rings, wipe jars, label and store in a cool, dry place for up to a year.
• To Pressure Can the Sauce for Shelf Storage:.
• Fill sterile canning jars to within 1-inch of the top.
• Wipe rims with a paper towel dipped in vinegar.
• Place lids on jars and screw on rings to finger-tip tightness.
• Place in a pressure canner according to your manufacturer's instructions.
• Process at 10 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.
• Allow the pressure canner to come back to atmosphere naturally. (Do not cool canner by pouring water over it.).
• Transfer the jars to a cooling rack to rest for 24 hour hours.
• Remove rings, wipe jars, label and store in a cool, dry place for up to a year.