I had a bunch (and I do mean a bunch!) of ham leftover from cooking a big ham on my Char-Broil Big Easy. I could’ve made more sandwiches. Or I could dice up some ham for omlets. Instead, I decided to warm up some nice thick slices and top them with this wonderful pepper onion beer sauce. It looks like your pretty standard vegetable topping, but with a twist: orange marmalade. Whoa! I wasn’t expecting that! This pepper onion beer sauce really goes well with ham, but I also think it’d compliment grilled chicken just as well. Don’t like orange marmalade? I bet you could substitute your favorite marmalade or preserves.
Oh, what a wonderful BBQ sauce this hot pepper jelly sauce is. It has the perfect consistency. Not too runny, not too gloppy. A small bit of heat and a little tang from vinegar and mustard. Perfect for any pork BBQ dish. For me that means smoked baby back ribs. You can substitute any kind of jelly for the hot pepper jelly, really. But don’t be afraid of hot pepper jelly. Out of the jar, sure, it’s got some kick. But in this sauce that heat gets a little mellowed. You still get great pepper flavor though. It’s still a great sauce!
I was busy. Way too busy to even think about making a lunch that took more than 5 minutes of my time. Desperate times call for desperate measures, so I heated up some pre-made chicken nuggets. Don’t judge me, I had to do it. Plus, truth be told, I like them. I can’t help it. But I wasn’t just going to dip them in ketchup or mustard. No, I took an extra 30 seconds and whisked up a copycat of the Chick-fil-A dipping sauce and tossed it into the fridge so that the flavors got happy while the chicken was heating. For a nice twist on this Chick-fil-A sauce swap out a spicy BBQ sauce for the smoky hickory BBQ sauce. Or just add a few splashes of hot sauce to the recipe below.
I have a bit of an addiction to buying pre-made BBQ sauces. Mostly the obscure ones that you can’t get in stores. The ones you have to order directly from the BBQ joint that makes them. Well, that’s not the cheapest hobby in the world, so I set out to make my own basic BBQ sauce (based on one from Myron Mixon) and I’m very happy with the results. It’s not a complicated or fancy sauce, but it has the perfect consistency and taste. I can add more hot sauce for a spicy version, or I can add more liquid smoke for a more hickory-flavored sauce. I’m going to call this sauce ‘done’. It’s my go-to basic sauce for everything from pulled pork to ribs to brisket to chicken or my favorite, rib tips. I have also been known to slather it on my grilled hot dogs and hamburgers. It’s also fantastic on BBQ chicken pizza!
Also try my basic BBQ rub. Like this sauce, it’s great as is or use it as a base for your own flavors.
Oh my goodness. I wasn’t even looking for another BBQ sauce to add to my list of homemade, fantastically-good sauces. I actually made this apricot BBQ sauce only because I found a jar of apricot preserves in the back of the pantry that needed to be used up. I now take it as a sign because this is one of the top BBQ sauces I’ve ever made or tasted. The perfect combination of sweet and heat and just the right consistency to stick to a rack of St. Louis-style smoked ribs without being too gloppy or too thin. The apricot preserves add a light fruity flavor but it’s there in the back with lots of other great flavors and isn’t so in-your-face. Now, if you want to have a more apricot-like sauce, feel free to add more. You might want to if you’re using the sauce for pork, because apricot (or peach for that matter) goes great with pork. But if you’re using this sauce on say chicken, you might want to use a little less.
I do love a fresh peach BBQ sauce. Nothing screams winter is over like fresh peaches being available in our local grocery store. I’ve made a great peach BBQ sauce before, but this time I was looking for something a bit different Something with a smoky flavor and a little sweetness. My original peach BBQ sauce was more like a traditional Kansas City sauce. This one brings a little kick to any grilled meat, like the split chicken breasts I made recently on my Char-Broil Big Easy. As with any BBQ sauce, don’t apply this peach BBQ sauce until your food is basically done grilling. Any sooner and the molasses and peach nectar may start to burn. Just put it on and let the food grill a bit longer until the sauce has set. Then enjoy! And if you prefer the flavor of apricot over peach, try out my apricot BBQ sauce.
I’m always on the lookout for a different sauce for my smoked ribs, pulled pork, or whatever meats I’m cooking on my smoker. It’s not because I don’t already have a good collection of sauces that I love, but because sometimes you just want something different. This smokehouse BBQ sauce intrigued me when I first saw it because it had both chile peppers and lemon juice. I thought, well, that’s new. So I made it and it came out great on a nice big rack of smoked spare ribs! Thick but not too thick, this sauce has a hint of spiciness, a hint of smokiness, and a slight vinegar kick. In a ways it’s a combination of many BBQ sauces, from Kansas City to Memphis to the Carolinas. Different, but different in a good way.
How do you make a great hot dog better? Yes, you wrap it in bacon. Crispy, yummy bacon. But you’re not done yet. Then you add a good helping of a thick, sweet-heat sauce that makes mustard and ketchup boring. These bacon-wrapped hot dogs with Fire-Eater dog sauce are a great way to change up your everyday dogs. You can add more of your favorite toppings if you like, but don’t bury that great bacon flavor. The Fire-Eater dog sauce is also perfect on hamburgers and fries, so make an extra big batch and keep it on hand in the fridge. To make a great smoky version use a hickory BBQ sauce. For an even spicier version use a hot BBQ sauce and add a few splashes of your favorite hot sauce.