BBQ sauces

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costre
Blue Jay

Joined: 30 Mar 2006
Gender: Male
Posts: 80

29 Apr 2006, 8:48 am

Well, tomorrow it's time for the big two-six.
I'm turning 26 years old, and lacking a garden or lawn of my own, I have arranged a BBQ at my parents house. It's supposed to be sunny, but we'll see. If worst comes to worst we can always cook the steaks on the porch and eat inside ...

Anyway, I am looking for recepies for BBQ sauces. Anything home-made, no pre-fabricated american brands.
Spicy or mild, exotic or plain, fatty or healthy, anything goes.
Improvisation is key!

I'm going to try this one, to start things off:

x) Squashed tomatoes
x) Tomato puré
x) Tabasco, Habanero-style
x) Mustard
x) Garlic
x) Salt and pepper

Simple enough? Mix into a delicious sauce. Add as much tabasco as you like, to add spicyness.

Well? You must have thrown something together at some point, and said "Man, this would make a perfect BBQ-sauce"?

wobbegong
Veteran
Veteran

Joined: 19 Apr 2006
Gender: Female
Posts: 718

29 Apr 2006, 9:50 am

I'll bite - I like cooking

Though I don't usually mess with steak while it is on the bbq.

marinades - red wine (one you're prepared to drink) and garlic and olive oil - leave steak in for around 30mins before cooking

for chicken - mix white wine, olive oil and garlic
or
white wine, honey and orange juice - I really like this one. Try to use runny honey - zap it in the microwave if you have to - about equal quantities of each - or you can get way with all honey. It makes the chicken go black but its YUMMY.

honey and soy sauce - or hoisin sauce if you can't be bothered mixing your own.

I also do heinz ketchup ie tomato sauce,by the way, we sometimes call it dead horse - rhyming slang for ~, good if you don't want to share...

Mix that in equal parts with home made mayo - makes the best seafood thousand island style accompliment.

I have heard about bbq rib sauces but I'm no expert there - I suppose I'd start off with ketchup, garlic, worchestershire (wooster) sauce, and something to make it hot/spicy - real chillies made into paste?

And then there are pestos - lots of basil, parmezan, pinenuts, olive oil - crushed together.

but for parties - I like to keep things simple.

Mum likes making hollandaise, I like eating it - but that involves risk of curdling eggs - or is that bernaise, anyway I know I'd end up with the hated scrambled egg instead of sauce.

Oh and something that I made up that was easy - shop puff pastry - etch a line all the way round a slice - about 1cm inside the edge, not all the way through. then coat with olive oil, and decorate with little bits of capsicum, cherry tomatoes sliced, olives pitted, chopped spanish onion and fetta cheese, cubed - kind of like pizza only different. I can't remember if it involved a layer of pesto or not or tomato paste - maybe. but only very thin. Put this in oven till pastry crisps up and then cut into squares and hand around - but is also good cold. It is good to experiment with toppings - you could probaby do the same pastry base and layer up with sliced apple, sultanas and cinammon, for a dessert effect.

Have fun.