Mom’s BBQ Sauces

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G. and I always wonder why we don’t have barbecue up North. It’s everywhere in the South; the other night, we had great barbecued short rib tacos at a little place in Smyrna, called Crooked Tree Cafe. The tacos came with Brunswick stew, which is basically a soup with leftover barbecued meat and some vegetables.

My mom makes great barbecue. She marinades it in a basting sauce, roasts the meat, shreds it and adds barbecue sauce. Below are the recipes she originally used, followed by the lower-in-sugar variations she eventually created.

Eastern Carolina Basting Sauce

1/2 gallon vinegar
1 tablespoon red pepper, chopped
2 tablespoons red pepper flakes
1 cup brown sugar

Mix well, and allow to stand at least 4 hours. Use the sauce to baste the meat while cooking the pork roast.

Mom’s Basting Sauce

2 cups vinegar
1 tablespoon red pepper, chopped
1/2 teaspoons red pepper flakes

Mix ingredients and use like the basting sauce above.

Western Carolina BBQ Sauce I
1 cup brown sugar
1/2 cup lemon juice
1/2 stick of butter
1/2 cup minced onion
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce

Melt butter, and sauté onion. Add the rest of the ingredients. Simmer for 30 minutes.

Western Carolina BBQ Sauce II
24 ounces ketchup
1 cup sugar
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 onion
2 tablespoons grape jelly
1/4 teaspoon garlic sauce
1/4 cup tarragon vinegar

Cook in a crockpot for 3 hours.

Mom’s BBQ Sauce
2 tablespoons butter
3 tablespoons onion, chopped
1/2 cup celery
3 garlic cloves, chopped
3 tablespoons honey
1 tablespoon mustard (or mustard seed)
2 tablespoons vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 cup lemon juice
1 teaspoon Tabasco sauce
1 cup ketchup

Melt butter in a pan and sauté onion, celery and garlic. Mix in the honey and mustard and cook for three minutes. Stir in the rest of the ingredients and cook for another 15 minutes.

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