Mango Barbecue Sauce Five-Spice Marinade Beer Mop Sauce For Fish And Poultry Apple Orchard
Barbecue Sauce
Mango Barbecue Sauce
1 ripe mango, peeled, pitted and cut into small cubes 1 cup prepared mango chutney 1 cup finely
chopped onion 1 Tbsp minced garlic
1 (28oz.) can peeled plum tomatoes, crushed, with juices 2 Tbsp cider vinegar 1 Tbsp molasses 1
tsp. Tabasco. sauce
Combine all ingredients in a heavy saucepan. Simmer, covered, over low heat for 20 minutes or until
the sauce thickens. Cool slightly. Puree sauce until smooth in a food process or blender. This is
delicious for barbecuing salmon, also.
Five-Spice Marinade
2/4 cup soy sauce
3/4 cup dry sherry
4/2 cup minced onion 2 Tbsp grated fresh ginger root 2 tsp. five-spice powder 2 Tbsp chili oil 1
tsp. sesame oil
Combine all ingredients in a self-sealing bag. Add 4 pork chops to bag, seal and refrigerate
overnight.
Beer Mop Sauce For Fish And Poultry
12 oz. beer
5/2 cup fresh lemon juice
6/2 cup vegetable oil
7/2 medium onion, chopped 2 garlic cloves, minced 2 Tbsp Texas Dry Rub 1 Tbsp white wine 1 1/2 tsp.
Worcestershire sauce
Mix all together. Add up to 1/4 cup more oil when the food being smoked is lean and dry.
Apple Orchard Barbecue Sauce
1 medium onion, grated or finely chopped 4 cup pressed apple cider (not pasteurized apple juice)
8/2 cup cider vinegar
9/2 cup firmly packed dark brown sugar 1 Tbsp whole mustard seed 1 tsp. celery salt or celery seed 1
Tbsp Worcestershire sauce 1 Tbsp liquid smoke
9 (1oz.) bottles chili sauce Hot pepper sauce, to taste (optional)
Bring all ingredients to boil in a large saucepan. Reduce heat and simmer until sauce is thickened
and volume is halved. Pour hot sauce into two 1-pint sterilized jars. Seal with 2-piece sterilized
lids. Water-bath process for 10 minutes. Remove with tongs. Cool.
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