The most democratic religion in America has no chapel. Its altar is a glowing bed of briquettes and its priesthood an army of aproned suburbanites brandishing spatulas and bulb basters. Its rituals follow a pattern that has not altered for generations. From marination through the whitening of the first ash to the ceremonial flipping of the last burger, Americans are fanatical about their barbecues.
Even last summer`s reports relating outdoor grilling to carcinogenic nitrosamines hasn`t dampened the fire. Are we so devoted to the flavor of the flame that we`re willing to risk the danger of disease for its sake, or could it be that we can`t abandon the only form of home cooking in which many men who wouldn`t set foot in a kitchen willingly participate?
Not only are most men eager to cook outdoors, they often consider themselves experts, jealously harboring recipes for sauces and techniques to make their barbecue better than the next guy`s. Such culinary one-upmanship has given birth to countless barbecue sauces, which is only fitting. For unlike other forms of grilling, the art of barbecue does not depend solely on the height of the flame and the toughness of the meat. The key to a successful barbecue is in the sauce.
Every barbecue sauce provides three things: flavor, tenderness and juiciness. Flavor is the easy part. Anything from a sprinkling of seasoned salt to an exotic paste of coriander and mango can give a particular barbecue sauce a unique flavor profile.
Tenderizing depends on an addition of acid. These range from vinegar in the south to tomato up north, from citrus juice in island barbecues to yogurt in North Africa and Southwest Asia. All perform the same function. Acids denature the proteins in meat, thereby softening tough fibers.
Grilling is a harsh cooking technique and requires fat to keep meats from dehydrating. For many foods that are low in fat, like fish, shellfish and certain cuts of poultry, it is necessary to include something in the sauce to increase the perception of moistness. Usually oil is used, and by varying its type from corn to olive to walnut, a vast palate of flavors and aromas can result.
The first thing to know when mixing up a barbecue sauce is that there`s a lot more than what comes out of a bottle. Commercially prepared sauces typically have a tomato base, usually ketchup. Though these sauces range from heartburn hot to cloyingly sweet, most nationally known brands try to fall somewhere between the two extremes. Spiked with onion, garlic, vinegar, mustard, hot pepper, chili powder, molasses, brown sugar, honey and hickory smoke, these sauces all tend to taste similar. Eventually they blend into one vast ambiguous flavor memory, filed in the barbecue sauce section of the cortex, but it doesn`t have to be that way. Barbecue sauces can be as varied and as inventive as your palate and imagination.
To start you off we have devised 25 sauces. They can be used with anything you wish to barbecue. Simply brush, rub or toss the meat, seafood or poultry in the sauce, allow it to marinate for at least an hour under refrigeration and grill over moderate heat. All recipes yield enough sauce for four portions.
Traditional barbecue sauce I. Cook 1 chopped small onion and 1 minced garlic clove in 1 tablespoon of corn oil until softened. Add 2 tablespoons apple cider vinegar, 1/2 cup ketchup, 1 teaspoon each brown mustard, Worcestershire sauce, hot pepper sauce and the juice of 1/2 lemon.
Traditional barbecue sauce II. In a small sauce pan bring 3/4 cup ketchup, 1/4 cup grated onion, 2 tablespoons cider vinegar and 1 tablespoon each mustard, Worcestershire sauce, molasses and hot pepper sauce to a simmer. Simmer 5 minutes.
Traditional barbecue sauce III. Bring 1/2 cup cider vinegar mixed with 3/4 cup ketchup, 1/4 cup honey, 1 teaspoon chili powder, 1 small crumbled bay leaf and a pinch of dried oregano to a simmer. Simmer 5 minutes. Season to taste with salt and pepper.
Traditional barbecue sauce IV (spicy). Cook 1 grated medium onion and 2 minced garlic cloves, 1 minced jalapeno pepper in 1 tablespoon corn oil just until tender. Mix with 3/4 cup ketchup, 1/2 cup cider vinegar, 2 tablespoons hot sauce and 1 tablespoon Worcestershire sauce.
Traditional barbecue sauce V (super spicy). Mince 1 roasted red bell pepper and 2 seeded jalapeno peppers with 3 garlic cloves and 1/2 cup chopped onion in food processor. Simmer with 2 tablespoons cider vinegar, 1 tablespoon vegetable oil, 1/4 cup ketchup, 1 tablespoon sugar, 1/2 teaspoon ground cumin and 2 tablespoons crushed red pepper for 10 minutes. Season with plenty of salt and pepper.
Spicy horseradish barbecue sauce. Mix 1 cup ketchup with 1/2 cup hot salsa, 2 tablespoons hot mustard, 2 tablespoon prepared white horseradish, 2 tablespoons corn oil, salt and pepper to taste.
Smoky sweet apple barbecue. In a small skillet cook 2 chopped bacon slices until crisp. Add 1 chopped small onion and 1 diced, peeled apple and cook until softened. Mix with 1 cup apple cider, 1 teaspoon cider vinegar, 2 tablespoons brown sugar and 2 teaspoons molasses. Season with salt and pepper to taste.
Chilied barbecue sauce. Cook 1 chopped small onion and 3 minced pickled jalapeno peppers, 1 tablespoon chili powder, 1 teaspoon ground cumin and 1/4 teaspoon dried oregano in 1 tablespoon corn oil until softened. Add 1 cup tomato sauce, 1 tablespoon cider vinegar and salt and pepper to taste.
Hickory orange barbecue sauce. In a small skillet cook 2 finely chopped hickory-smoked bacon slices until crisp. Add 1 chopped small onion and cook until softened. Mix with 1 cup orange juice, 1 teaspoon cider vinegar, 2 tablespoons light brown sugar and 2 teaspoons sweet orange marmalade. Season with salt and pepper to taste.
Sweet and pungent fruit sauce. Cook 1 finely chopped small onion and 1 minced garlic clove in 1 tablespoon vegetable oil until tender. Mix with 1 cup apple, peach or apricot butter, 3 tablespoons lemon juice, 6 drops hot pepper sauce, 1 1/2 tablespoons soy sauce and salt and pepper to taste.
Peachy honey mustard barbecue. Mix together 1/3 cup honey mustard, 3 tablespoons peach preserves, 3 tablespoons peanut oil, 3 tablespoons lemon juice, 1/2 teaspoon minced garlic and salt and pepper to taste.
Easy mustard barbecue sauce. Mix 1/3 cup Dijon mustard with 1 teaspoon minced garlic, 2 tablespoons olive oil, 1 teaspoon white wine vinegar and salt and pepper to taste.
Tarragon mustard sauce. Follow the preceding recipe substituting tarragon vinegar for the wine vinegar and adding 1 teaspoon dried tarragon to the sauce.
Mustard molasses barbecue paste. Mix 1/4 cup brown mustard with 2 tablespoons peanut oil, 2 teaspoons lemon juice and 1 tablespoon molasses.
Lemon, mint and olive oil. Rub meat, seafood or poultry all over with 2 tablespoons dried mint leaves mixed with salt and pepper to taste. Mix 1/3 cup virgin olive oil with the juice of 1 lemon and pour over seasoned ingredients.
Orange walnut barbecue. Mix together 1/3 cup walnut oil, the juices of 1/2 lemon and 1 large orange, 1 minced garlic clove and salt and pepper to taste.
Italian grill sauce. In a small saucepan combine 4 minced cloves of garlic, a crumbled bay leaf, a pinch of dried oregano and 1/3 cup olive oil. Heat gently until the oil is warm. Remove from heat and add the juice of a large lemon and salt and pepper to taste.
Tomato and basil grilling sauce. Follow the preceding recipe substituting 1/4 cup chopped fresh basil leaves for the oregano and add 1 tablespoon tomato paste along with the olive oil.
Immensely easy Italian grill. Rub meat, poultry or seafood with salt and pepper to taste and marinate in 1 1/2 cups bottled Italian Dressing for 1 hour.
Creamy herb barbecue sauce. Mix 2 tablespoons of chopped fresh herbs (any type) with 6 tablespoons mayonnaise, 1 tablespoon wine vinegar and salt and pepper to taste.
Chinese chili sauce. Mix 1/4 cup peanut oil with 2 tablespoons dark sesame oil, 1 tablespoon Oriental chili paste with garlic and 1 teaspoon honey and 2 tablespoons soy sauce.
Teriyaki barbecue sauce. Heat 1/4 cup each soy sauce, rice wine vinegar, honey and water with 1 tablespoon grated fresh ginger until honey dissolves.
Hoisin apple glaze. Mix 1/4 cup hoisin sauce with 1/3 cup defrosted apple juice concentrate and 1 teaspoon dark sesame oil.
Black bean barbecue sauce. Wash 1 tablespoon fermented black beans in several changes of cold water. Mash with a fork and mix with 2 minced garlic cloves, 2 teaspoons grated fresh ginger, 2 teaspoons hoisin sauce, pinch of cayenne pepper, black pepper to taste, 2 teaspoons sesame oil and 1/4 cup ketchup. Thin with several tablespoons water to fluid consistency.
Oyster sauce with lime and garlic. In a small bowl mix together 1/4 cup oyster sauce, juice of a large lime, 1/2 teaspoon minced garlic, 1 teaspoon minced fresh ginger, 1/3 cup dry sherry, 1 teaspoon sesame oil and salt and pepper to taste.
