Secrets of the Secret Barbecue Sauces


For Tomato Base Kansas City Sauce:
1 28 oz can of tomato sauce
1 small can of tomato paste
2 tbs of red wine vinegar
2 tbs olive oil
2 tbs brown sugar
3 large cloves of garlic crushed
1 small minced onion
1 tea spoon dry mustard (we like colemans)
1 tea spoon cayenne
2 tbs liquid smoke
kosher salt to taste
fresh ground black pepper to taste
For South Carolina Mustard Sauce:
1 cup yellow mustard
1/3 cup brown sugar
1 cup balsamic vinegar
1/2 stick of butter
1 tbs Worcestershire sauce
1 tbs lemon juice
1tbs cayenne pepper
kosher salt and fresh cracked black pepper to taste
For East Carolina Vinegar Sauce:
1 and 1/2 cups apple cider vinegar
1/2 cup hot water
2 tbs brown sugar
1 tbs paprika
1 tbs crushed red pepper flakes
kosher salt and fresh cracked black pepper to taste.
For Lonesome Dove Sauce:
1/3 cup corn oil
1/2 cup finely chopped Spanish onion
4 large cloves of garlic peeled and finely minced (more if you like garlic)
3 tbs chili powder(if you have dried whole chilies grind them yourself)
1 tbs dry mustard (colemans)
1 and1/4 teaspoons dried thyme, crumbled
1 and 1/4 teaspoons ground ginger (you can substitute fresh)
1 teaspoon ground cumin (preferably from toasted seeds)
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed hot red pepper flakes
2 large bay leaves
1 and 3/4 cups ketchup
1 cup fresh orange juice
1/4 cup fresh lemon juice(do not use bottled)
1/4 cup unsulfured molasses
2 tbs Worcestershire sauce
2 tbs soy sauce
1 teaspoon hot pepper sauce
Good Barbecue sauce is a matter of personal taste. Every recipe can be improved. Half of the fun of whipping up sauces from scratch is the Mr.Wizard effect of pouring in ingredients not covered in any written recipe.
One technique is to just fiddle around with the proportions in these recipes; a little more cayenne pepper and you can bring out the sweat beads on your guests’ foreheads, a little more honey and you can lull them into a false sense of security. But more fun is to adopt a trademark secret ingredient that will add a distinctive character to your sauce. These are 4 distinctively different sauces. Feel free to experiment.

Tomato Base Kansas City Sauce:


  • Saute onion and garlic in olive oil until translucent. Take care not to burn the garlic.
  • Add all other ingredients and thoroughly combine.
  • Simmer for one hour, then allow the sauce to return to room temperature
  • To give this sauce a Texas twist add chipolte chilies and half a stick of butter.
  • Mix well and use to baste or as a table sauce.

South Carolina Mustard Sauce:


  • Combine all ingredients in heavy bottomed sauce pan.
  • Bring up heat slowly and simmer gently for one hour.
  • Season with salt and pepper.
  • Use as a basting or table sauce.

East Carolina Vinegar Sauce:


  • Combine all ingredients in a large bowl or sauce pan and mix well.
  • Use as a table or basting sauce.

Lonesome Dove Sauce:

This sauce has a lot of ingredients. If you assemble you ingredients in advance the preparation will go must faster.


  • In a medium, heavy saucepan over low heat, warm the oil. Add the onions, garlic, powdered chilies, mustard, thyme, ginger, cumin, black pepper, crushed red pepper, and bay leaves.
  • Cover and cook, stirring occasionally, for 10 minutes.
  • Add ketchup, orange juice, lemon juice, molasses, Worcestershire sauce, soy sauce, and hot pepper sauce, and bring to a simmer.
  • Cook, uncovered, stiring often as the sauce begins to thicken, for 30 minutes. Never bring sauce above a simmer.
  • Remove from the heat and refrigerate for at least 24 hours to allow the flavors to marry.
  • Before using bring to room temperature and discard the bay leaves before using.
  • Secret Ingredient. Add two shot glasses of silver tequila.
  • Use as a basting or table sauce.


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