There are plenty of ready-made barbecue sauces on grocery store shelves, but many have added spice, artificial smoke flavor, or other ingredients that may not please everyone at the dinner table. But if you want to improve your barbecue, maybe it’s a good idea to try some of these homemade sauces that we gather in this article. Enjoy!
Before you choose which recipe to cook, let’s just highlight another important component for a great barbecue: the charcoal. BOB- Q’s Lump Charcoal is currently one of the best available on the market, this hardwood lump charcoal is used in most of Brazilian Rodizio Steakhouses. It is a Super Premium product that will provide you with a unique experience on your barbecue.
Alabama white barbecue sauce (chicken)
This traditional Alabama white barbecue sauce is unlike any other barbecue sauce you might be familiar with. First of all, it’s white, rather than red, and not made with a tomato or fruit base, but mayonnaise instead. It’s creamy, tangy, peppery, and slightly sweet if sugar is added with a rich flavor that is a great addition to most grilled foods.
- 2 cups mayonnaise;
- 1 cup apple cider vinegar;
- 2 tablespoons lemon juice;
- 1/4 teaspoon to 1 tablespoon black pepper (coarsely ground, to taste);
- 1 teaspoon salt;
- 1/2 teaspoon cayenne pepper.
Optional: 1 clove garlic (minced)
Optional: 1 tablespoon spicy brown mustard
Optional: 1 teaspoon sugar
Optional: 2 teaspoons horseradish
Steps to Make It.
- In a medium bowl, whisk together mayonnaise, cider vinegar, and lemon juice until creamy and smooth. If you do not want the sauce quite as tart, use half the amount of apple cider vinegar.
- Stir in black pepper, salt, cayenne pepper, and optional garlic, mustard, sugar, and horseradish. Cover and refrigerate for at least 30 minutes before using.
- Brush lightly over chicken, turkey, or pork during the last few minutes of grilling. Since this sauce also is great as a dipping sauce to serve at the table, set some aside before you start grilling the meat.
Spicy chicken sauce
Simple yet delicious, this barbecue chicken sauce is easy to make, and packed with flavor.
- 1 cup ketchup;
- 1/4 cup white vinegar;
- 1/4 cup brown sugar;
- 2 tablespoons paprika;
- 1 tablespoon olive oil;
- 1 tablespoon chili powder;
- 2 teaspoons garlic powder;
- 1/2 teaspoon cayenne powder (use less or omit if desired).
Steps to Make It.
- Gather the ingredients.
- Combine all ingredients in a medium saucepan. Allow mixture to simmer for 5 to 8 minutes.
- Remove from heat and allow to cool completely before using.
- Brush it on the chicken before putting it on the grill.
Moroccan lamb sauce
This is a very tasty barbecue sauce with characteristically Moroccan spices. It has an incomparable sweet and spicy flavor that will surprise you.
- 3/4 cup honey;
- 1/2 cup fresh cilantro sprigs;
- 1/3 cup lemon juice;
- 1/4 cup rice vinegar;
- 1/4 cup ketchup;
- 1/4 cup soy sauce;
- 1 clove garlic;
- 1 whole star anise;
- 1 cinnamon stick (3 in. long, broken into pieces);
- 3/4 teaspoon black peppercorns;
- 1/4 teaspoon each ground ginger;
- Whole cloves, hot chile flakes, and salt according to your taste.
Steps to Make It
- Gather all ingredients in a medium pan.
- Bring to a simmer over medium-high heat.
- Cook, stirring occasionally, until sauce is reduced for about 15 minutes.
- Pour through a fine strainer into a bowl. Makes about 1 1/4 cups.
- Place on top of the lamb meat before serving.
Chimichurri beef sauce
This tangy Argentinian sauce makes an impressive pair with flank steak, complementing its hearty flavor with the herbal notes of fresh parsley and olive oil.
- 1 cup packed fresh parsley, washed and dried;
- 5 medium cloves garlic, peeled;
- 2 tablespoons fresh oregano leaves;
- 1/2 cup extra-virgin olive oil;
- 1/4 cup red wine vinegar;
- 1 teaspoon kosher salt; for table salt, use about half as much by volume or the same weight;
- 1/4 teaspoon red pepper flakes.
Steps to Make It
- Place parsley, garlic, and oregano in the work bowl of a food processor. Pulse until finely chopped, stopping to scrape down the sides of the bowl as necessary.
- Transfer to a medium bowl and whisk in oil, vinegar, salt, and red pepper flakes. Use immediately or store in the refrigerator for up to 2 days.
Lebanese garlic sauce for beef
Toum is both a sauce, a condiment, and a dip, loaded with pungent raw garlic, which gives it both its kick and the necessary emulsifiers to keep it stable. It’s perfect for grilled meat and kebabs or as a bold (and egg-free) alternative to mayonnaise.
- 1 cup cloves garlic;
- 2 teaspoons kosher salt (for table salt, use 1 teaspoon);
- 1/4 cup fresh juice from about 2 lemons;
- 1/4 cup ice water;
- 3 cups neutral oil, such as grapeseed or canola;
Steps to Make It
- Using a paring knife, split each garlic clove in half lengthwise. With the tip of the knife, remove the germ from each garlic clove half.
- Place the degermed garlic and kosher salt in the bowl of a food processor. Pulse garlic in short bursts, occasionally removing the lid to scrape down the sides of the bowl with a flexible rubber spatula, until finely minced. Add 1 tablespoon lemon juice and continue processing until a paste begins to form. Add another tablespoon lemon juice and process until completely smooth and slightly fluffy.
- With the food processor running, slowly drizzle in 1/2 cup oil in a very thin stream, followed by 1 tablespoon lemon juice. Repeat with another 1/2 cup oil and remaining 1 tablespoon lemon juice. Continue the process, alternating 1/2 cup oil and 1 tablespoon water, until all the oil and water have been incorporated. Transfer toum to a container and store in the fridge for up to 1 month.
Now it’s time to cook! Make your sauce, bake the meat and don’t forget that for a restaurant-style result, use BOBQ’s Lump Charcoal.