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Winning BBQ Sauce Recipes for the June Members' Banquet

Congratulations to our winners -

  1. Evelyn Penrod: Barbecue Sauce

  2. Rebecca Kary: Citrus Barbecue Sauce

  3. Marguerite Hartill: Mom’s Barbeque Sauce

1st place—Evelyn Penrod’s recipe

Barbecue Sauce

4 cups ketchup

2 cups water

4 ounces butter

1/3 cup balsamic vinegar

1/2 teaspoon coriander

10 basil leaves, cut up

1 tablespoons rosemary, fresh ground

2 tablespoons brown sugar

1 bay leaf

2 teaspoons sea salt

1 1/2 tablespoons Worcestershire sauce

1 teaspoon paprika

1 teaspoon granulated garlic

1/2 teaspoon cayenne

2 teaspoons dry mustard

1 1/2 teaspoon dill

Crushed black pepper to taste

 

Mix all ingredients in a sauce pan and simmer.

 

 

2nd place—Rebecca Kary’s recipe

Citrus Barbecue Sauce

2 medium onions, finely chopped

1 tablespoon ground dried pasilla chiles

¼ teaspoon ground dried red cayenne chile

1 fresh ancho chile, seeded and finely chopped

2 tablespoons olive oil

1 cup orange juice, freshly squeezed

1/2 cup lime juice, freshly squeezed

2 tablespoon lemon juice, freshly squeezed

1 teaspoon salt

¼ cup fresh cilantro, chopped

 

Sauté onion, ground red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes.

Stir in remaining ingredients, except for cilantro. Heat to boiling, reduce heat to low. Simmer uncovered, about 10 minutes, stirring occasionally. Add cilantro right before serving.

Makes about 2 1/3 cups of sauce.

 

 

3rd place—Marguerite Hartill

Mom’s Barbeque Sauce

¼ cup canola oil

1 small onion (diced)

2 teaspoons fresh onion chives (chopped)

1/2 cup Worcestershire sauce

1 cup ketchup

2 teaspoons chili powder (more if you like it spicy)

1 teaspoon dry mustard

2 tablespoons sugar

2 tablespoons brown

1/4 cup white vinegar

Salt and pepper to taste

1/4 cup water

 

Sauté onion and chives in oil. Add remaining ingredients and simmer for about half an hour. Serve on your choice of meat.

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