Special Sicilian BBQ Sauce Recipe &
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BBQ began in the late 1800's during cattle drives out West.  The men had to be fed (cowboys) and the boss (cattle baron) didn't want to feed them the good meat. So, other disposable cuts were used to feed the men. The main choice for this was Brisket, which is a very tough, stringy piece of meat.  However, the cowboys learnt that if you left this brisket to cook for a long period of time (5-7 hours) at approximately 200 degrees (although I don't know how they  knew the temperature over a fire?) that wha-la!  A super yummie meal was to be had.  Besides Brisket,  other meats that they found to BBQ well, were pork butt, pork ribs, beef ribs, venison and goat.

I grew up in a home where the aroma's of my Grandfather, Rossario Licare, bar-be-quing filled the entire neighborhood. All you had to do was to stick your head out the window and smell. It woud make you so hungry. He had big patch of peppermint and he used to baste the ribs, steaks, fish, pork, or chicken with with his special sauce.My Grandfather's sauce was thin, I remember, and he use it to baste throughout the cooking process. When there was a flame, he would throw white vinegar on it steaming the meat and tenderizing it at the same time. Here's this great recipe. Enjoy!

Kieto's Sicilian Style Barbeque Sauce

2 cup Ketchup
8 oz tomato sauce
8 oz white vinegar
1 large bunch of mint (washed and bottom tied)
1 tablespoon olive oil
1 cup Onion; grated
4 Cloves Garlic; fine chop
12 oz Beer
1/2 cup Brown sugar; firm packed
1 teaspoon Worcestershire sauce
1 tablespoon hot sauce

Heat all ingredients to boiling in a 2 quart pan, reduce heat to low and simmer for an hour stirring occaisionally.

Tie a loop in the string you used to tie the mint and tie one end onto a wooden spoon. This way, you don't have to fish out the mint. You could grab a pair of tongs and leave the mint in there, then use it as baster.

Cover and cook for 30 minutes and remove lid and cook for another 10. Stir often

Here's a little secret. If you have a patch of peppermint growing, you can grab a bunch of it, wash it and tie the bottom together. Then, baste your meat with it.

It will naturally flavor the sauce to your taste.

Other Great Sauces

Basic BBQ Sauce
Regular Barbeque Sauce - Marinade
Barbeque Sauce for Fish
Barbeque Sauce with Beer
Barbeque Sauce with Chipotles
Barbequed Chicken Vinegar Basting Sauce
Grandpa's Apple BBQ Sauce
Pop's 'nobody's lookin' BBQ Sauce
Texas BBQ Sauce
Spicy Texas BBQ Sauce II

Basic Barbeque Sauce - Marinade

1 Part A-1 Sauce
1 Part Favorite barbeque sauce
1 Part honey

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This quick barbeque sauce is used to baste meat or poultry during broiling or barbequeing. Dilute with appropriate white or red wine for marinating steaks or other meats.

Regular BBQ Sauce and Marinade

1 md Onion; chopped
2 clove Garlic; minced
2 tb Butter; melted
1 lg Can whole tomatos (14 1/2oz)
8 oz Tomato paste
1/2 c Celery; chopped
1/3 c Vinegar
1/4 c Green pepper; chopped
2 Fresh celery leaves; chopped
1 Bay leaf
3 tb Molasses
1 1/2 ts Salt
2 ts Dry mustard
2 ts Tabasco sauce; to taste
1/2 ts Clove; ground
1/2 ts Allspice; ground
2 sl Lemon

Saute onion and garlic in butter in a saucepan until tender. Stir in remaining ingredients; bring to boil. Reduce heat and simmer, uncovered, 30 minutes; stir occasionally. Discard bay leaf and lemon slices. Process through a food processer if desired. Use sauce for basting and as a side dish for dipping. Yield 3 cups.
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Barbeque Sauce for Fish

1 ea Thick lemon slice
1 ea Onion, sliced
1/4 c White vinegar
1 1/2 ts Salt
1 tb Prepared mustard
1/2 ts Pepper
2 tb Sugar
1/4 ts Cayenne (red) pepper
2 tb Butter

Simmer first set of ingredients for 20 minutes, then add the secondary ingredients.

Second set of ingredients

1/2 c Catsup
2 tb Worcestershire Sauce
1 ts Liquid smoke

Remove lemon slice and baste fish and barbeque, basting with the sauce as needed.
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Barbeque Sauce with Beer

2 14-oz bottles catsup
1 12-oz bottle chili suace
1/2 c Prepared mustard
1 ts Dry mustard
1 ts Salt
1 1/2 c Brown sugar, firmly packed
2 tb Black pepper
1 5-oz bottle steak sauce
1/2 c Worcestershire sauce
1 tb Soy sauce
1 12-oz bottle beer
2 ts Mince garlic

Combine all ingredients, except garlic, in saucepan and simmer 30 minutes over medium heat. Add minced garlic before using. Baste meat during last 15 minutes of grilling time.
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Barbeque Sauce with Chipotles

6 Chipolte chiles
1 c Boiling water
2 tb Butter
1 Onion, diced
4 Garlic cloves, minced
1 1/2 ts Groun cumin
1 1/2 ts Ground thyme
1 -12 oz. cn tomato paste
1/2 c Brn sugar
1 1/2 c Cider vinegar
1 1/2 ts Dry mustard (Coleman's)
1 1/2 c Water
1 tb Soy sauce
1 ts Tabasco sauce

Combine chiles and boiling water. Soak for 1 hr. Then remove the stems and seeds and chop. In large nonaluminum saucepan, melt butter. Saute onion, garlic, cumin, and thyme oveer low hea until onions are soft and translucent, abt. 5 min.

Add the chiles, soaking water, and remaining ingredients. Bring to boil. Partially cover and simmer for 1 hr.Taste and adjust the seasonings. Can be stored in 'fridge for 3 wks. Freezes well.
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Barbequed Chicken Vinegar Basting Sauce

1 1/4 c Cider vinegar
4 ts Chili powder
2 1/2 ts Sugar
1 ts Cayenne pepper
1 ts Dry mustard
1 ts Paprika
1 ts Black pepper
1/2 ts Cumin, ground

Whisk all ingredients in small bowl to blend. Arrange chicken in shallow glass dish. Spoon 1/4 cup sauce over; turn to coat evenly. Let stand at least 10 minues and up to 20 minutes, turning chicken occasionally.

Grill chicken until just cooked through, basting occasionally with another 1/4 cup sauce.

Serve with remaining sauce.
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Grandpa's Apple BBQ Sauce

1 c Catsup
1/4 c Apple juice/cider
1/4 c Apple cider vinegar
1/4 c Soy sauce
3/4 ts Garlic powder
3/4 ts White pepper
1/3 c Grated, peeled apple
1/4 c Grated onion
2 ts Grated green pepper

Bring to a boil. Reduce heat and simmer 15 minutes. Rub meat with 1 T pepper, 1 T paprika, 2 t chili powder, 1/2 t celery salt, 1/2 t ground red pepper and 1/4 t dry mustard before cooking. Baste with 1/2 c apple juice while cooking. Add sauce last 15 minutes.
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Pop's 'nobody's lookin' BBQ Sauce

1/4 c Salad Oil
2 tb Soy Sauce
1/4 c Bourbon, Sherry, Or Wine
1 ts Garlic Powder
Freshly Ground Pepper

Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken.
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Texas BBQ Sauce

1 c Catsup
1/2 c Brown Sugar; Firmly Packed
1/4 c Lime Juice
2 tb Ground Red Chiles; To Taste
1 tb Vegetable Oil
1 tb Worcestershire Sauce
1 1/2 c Onion; Chopped, 3 Medium
2 ea Jalapeno Chiles; *
2 ea Cloves Garlic;Finely Chopped
12 oz Tomato Paste; 1 cn
12 oz Beer; Any Brand

Jalapeno chiles should be seeded and finely chopped.

Heat all ingredients to boiling in a 2 quart saucepan; reduce heat to low. Cover and simmer 1 hour; stirring occasionally. Makes about 5 cups of sauce.
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Spicy Texas BBQ Sauce II

1 c Ketchup
1/4 c Lime juice
1 ts Veg oil
1 1/2 c Onion; chopped
2 Clove Garlic; fine chop
12 oz Beer
1/2 c Brown sugar; firm packed
2 ts Red chiles; to taste
1 ts Worcestershire sauce
2 Jalapeno; seeded and chopped
12 oz Tomato paste

Heat all ingredients to boiling in a 2 quart pan, reduce heat to low and cover for 30 minutes.

Makes 5 cups sauce.



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