Western Style Barbecue Sauce For A Crowd Recipes

WESTERN NORTH CAROLINA VINEGAR BARBEQUE SAUCE

Western North Carolina Vinegar Barbeque Sauce image

This is a Southern vinegar barbeque sauce with a splash of ketchup. I transfer some of the sauce to a plastic squeeze bottle for serving, and keep the rest in a glass quart jar in the refrigerator. Be sure to let the sauce come to room temperature before serving (you can warm it in the microwave if you want.)

Provided by OGREUGLY

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time P2DT50m

Yield 32

Number Of Ingredients 11

Ingredients

4 cups cider vinegar
1 cup brown sugar
1 ⅓ cups ketchup
¼ cup butter
2 tablespoons hot pepper sauce (e.g. Tabasco™)
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons crushed red pepper flakes
2 teaspoons mustard powder
1 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 30 minutes longer, stirring occasionally. Remove from the stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.
Strain the sauce through a mesh sieve to remove the red pepper flakes. Store the sauce in the refrigerator. Bring to room temperature before serving.

Nutrition Facts : Calories 57.8 calories, Carbohydrate 10 g, Cholesterol 3.8 mg, Fat 1.6 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.9 g, Sodium 213.8 mg, Sugar 9.2 g

ULTIMATE BBQ SAUCE

Ultimate BBQ Sauce image

Smoky, sweet, zesty and savory, this homemade BBQ sauce has it all! Ready in 15 minutes with the perfect balance of flavors, it's just what your backyard barbecue needs!

Provided by Kimberly Killebrew

Categories condiment

Time 20m

Number Of Ingredients 17

Ingredients

1 1/2 cups ketchup ((I use and recommend one without high fructose corn syrup))
1/2 cup brown sugar
5 tablespoons molasses
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 teaspoons prepared yellow mustard
2 teaspoons liquid smoke ((optional but recommended))
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon smoked paprika
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper ((optional for heat))
water as needed for thinning

Steps:

Place all the ingredients in a medium saucepan and stir together. Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes. If you prefer the sauce thinner, stir in a little water. If you prefer it thicker, let it simmer a little longer. Let the sauce cool completely before storing in the fridge.This BBQ sauce can be eaten right away but for best results let it chill overnight to allow time for the flavors to meld.Store it in the fridge in sealed non-reactive container where it will keep for 2-3 weeks.Makes about 2 1/2 cups.

Nutrition Facts : ServingSize 2 tablespoons, Sodium 429 mg, Sugar 15 g, Fiber 1 g, Calories 64 kcal, SaturatedFat 1 g, Fat 1 g, Protein 1 g, Carbohydrate 17 g, UnsaturatedFat 2 g

BARBECUE PORK AND BEANS FOR A CROWD

Barbecue Pork and Beans for a Crowd image

A similar version of this barbecue bean recipe was served as a side dish at our church 4th of July picnic every year. This is a very hearty recipe and it is very popular at potlucks.

Provided by kandbhamm

Time 2h5m

Yield 40

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil, or as needed
2 cups chopped onions
2 (15 ounce) cans red kidney beans, drained
2 cups barbeque sauce
¾ cup packed brown sugar
¼ cup white vinegar
1 tablespoon liquid smoke
½ teaspoon ground black pepper
2 (15 ounce) cans black beans, drained
1 ½ pounds bacon
2 (28 ounce) cans pork and beans, drained
2 (28 ounce) cans pork and beans, undrained

Steps:

Heat oil in a Dutch oven over medium heat. Add onions and fry until translucent, about 5 minutes. Add kidney beans, barbeque sauce, brown sugar, vinegar, liquid smoke, and pepper; cook until bubbly, about 5 minutes. Reduce heat to low, cover, and simmer for 1 hour.
When the beans have simmered for about 50 minutes, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
Add black beans and chopped bacon to the Dutch oven. Cover and simmer over low heat for 30 minutes.
Add drained pork and beans and undrained pork and beans. Cover and simmer until heated through, about 15 minutes.

Nutrition Facts : Calories 200.2 calories, Carbohydrate 33 g, Cholesterol 11.7 mg, Fat 4.4 g, Fiber 6.3 g, Protein 8.8 g, SaturatedFat 1.3 g, Sodium 663.1 mg, Sugar 14.4 g