From Southern Living
This sauce's fresh, tangy taste highlights the versatility of barbecue and its affinity for a broad range of flavors.

1/2 pounds green tomatoes, coarsely chopped
1 1/2 pounds tomatillos, husked and coarsely chopped
2 garlic cloves, pressed
1/2 to 1 cup sugar
1 cup white vinegar
1 large sweet onion, coarsely chopped (about 1 1/2 cups)
1 tablespoon dry mustard
1 teaspoon salt
1/2 teaspoon dried crushed red pepper

Cook all ingredients in a large stockpot over medium-low heat 2 hours or until green tomatoes and tomatillos are tender. Cool.
Process mixtrue, in batches, in a food processor or blender until smooth, stopping to scrape down sides. Serve over grilled chicken, fish, or shrimp.

Yield: 3 cups

From Southern Living

This is a sweeter,slightly thicker version of a tradtional South Carolina sauce.

1 cup cider vinegar
2/3 cup prepared mustard
1/2 cup sugar
2 tablespoons chili powder
1 teaspoon white pepper
1 teaspoon black pepper
1/4 teaspoon ground red pepper
1/2 teaspoon hot sauce
2 tablespoons butter or margarine
1/2 teaspoon soy sauce

Stir together first 8 ingredients in a saucepan over medium heat; bring to a boil, reduce heat, and simmer 10 minutes.
Remove from heat, and stir in butter and soy sauce.

Yield: about 2 cups

From Southern Living


The first nationally branded barbecue sauces were likely based on a Kansas City-style sauce like this one--thick, tomatoey,and sweet,with just a hint of hot.

3/4 cup cider vinegar
1/2 cup ketchup
1/4 cup Worcestershire sauce
1 garlic clove,minced
1/4 cup chili sauce
2 tablespoons chopped onion
1 tablespoon brown sugar
1 teaspoon lemon juice
1/2 teaspoon dry mustard
Dash of ground red pepper

Stir together all ingredients in a medium saucepan over medium heat; bring to a boil. reduce heat; simmer, stirring occasionally, 40 minutes.
Divide sauce into separate containers for basting and serving at the table. (Basting brushes used on raw food should not be dipped into table sauce.) Use as a basting sauce during the last 10 minutes of cooking for steak, pork, burgers, or chicken. Discard any remaining basting sauce, and refrigerate leftover table sauce.

Yield: makes 1 1/4 cups

From Southern Living
For a flavorful glaze, brush this sauce on ribs, pork chops or chicken during the last 15 minutes of cooking time.



For a flavorful glaze, brush this sauce on ribs, pork chops, or chicken the last 15 minutes of cooking time.

1 (8-ounce) can tomato sauce
3/4 cup steak sauce
1/2 to 3/4 cup sorghum
1/4 cup ketchup
1/4 cup lemon juice
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 to 4 dashes hot sauce
Dash of seasoned salt
2 tablespoons pineapple marmalade (optional)

Cook first 9 ingredients and, if desired, marmalade in a medium saucepan over low heat, stirring occasionally, 10 minutes or until thoroughly heated.


Yield: about 3 cups

From Southern Living
This tangy North Alabama favorite is traditionally used to dress chicken, but is delicious on pulled pork sandwiches and grilled fish as well.


Prep: 5 min. If you prefer a thicker sauce, omit the water.

1 1/2 cups mayonnaise
1/4 cup water
1/4 cup white wine vinegar
1 tablespoon coarsely ground pepper
1 tablespoon Creole mustard
1 teaspoon salt
1 teaspoon sugar
2 garlic cloves, minced
2 teaspoons prepared horseradish

Whisk together all ingredients until blended. Store in the refrigerator up to 1 week.

Yield: Makes 2 cups

From Southern Living


This recipe goes with Traditional Brisket

1 1/2 cups apple cider vinegar
1 cup ketchup
1/2 teaspoon ground red pepper
1/4 cup Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 tablespoon garlic powder
1/2 tablespoon ground cumin
2 tablespoons unsalted butter, melted
1/2 cup firmly packed brown sugar

Stir together all ingredients until blended. Serve sauce heated or at room temperature.


Yield: Makes 3 1/2 cups