On this page you will find some sauce recipes that I have tried and liked. As I find more I will update the page, so check back from time to time. I like to try different sauces and rubs all the time. Some of these I know you will like and others you just kind of have to have a taste for.

My Spicy Sauce    Sorry but this recipe is no longer available.   Brisket ready for the judges.   Recipe for Leftover Pork   After the big pig roast is over and the good time friends have gone away, there is the after party blues. The clean up of the mess can be, well, a disaster. You will have leftovers. Some people don’t like leftovers and that’s ok, but I always find something to do with them. First and foremost you must store leftovers properly. For the pork that I have left you with you have a few options.   1. Remove the meat from the aluminum pan with in 24 hours and place in a glass or plastic container (preferably glass), keep covered in the frigid and it will be safe for 5-7 days.   2. Freezing: To freeze just wrap in plastic wrap or if you have a vacuum bagger, that is even better for long term storage. If wrapped in plastic it will keep for a month or so and longer if vacuum packed.   This is a basic recipe that anyone can put together. You should have most of the ingredients in your kitchen right now. I didn’t try to keep it simple; it just turned out that way. But I did want to have a basic recipe to offer for people who have leftovers. You could however just put the meat in the microwave and cover with sauce and make a sandwich, and that’s fine but to make a dish is better.   ·       3 cans diced tomatoes ·       12 oz. can V-8 juice ·       2 cups Uncle Bens rice ·       1 cup cream or half & half or milk (cream works best) ·       3 cups water ·       1 to 2 tsp. garlic powder or dried minced garlic ·       1 tsp. black pepper (fresh grind if you have it) ·       a few pinches of salt to taste ·       4 cups leftover roasted pork (plain) ·       1 tsp. chipotle or more if you like   In a non-reactive pan add tomatoes, V-8, pork, cream, water, Bring mixture to a light boil and add the pepper, chipotle and garlic and stir. Then add rice and stir. Add a few pinches of salt if you wish, keep in mind you may want check the taste before you add the salt because the V-8 and the canned tomatoes have sodium already. Stir the whole thing up, reduce heat to a simmer and cover. Simmer to let the rice soak up the liquid, about 20 minutes. But keep a watchful eye and stir occasionally.   When done it can be served as is. You can get creative and top with cheese or crackers. You can also sauté onions and garlic to be added in the beginning. Use your imagination, add mushrooms, olives….     Country Chili   This is my Country Chili recipe. It can be made with any meat; the first time I made it I used leftover turkey from 2005 Thanksgiving. It is a mild chili with just a little bite a few minutes into eating it. But if you want to kick up the heat feel free to add some cayenne, jalapeño or habanero, hell use all three. Also try different meat, I have even used just plain old burger meat, and don’t just limit yourself, try mushrooms, black olives or what ever you have on hand. After all that is what “country cooking” is all about.   3 packages McCormick® Chili seasoning (1.25oz each) 4 cans Goya® beans, drained 1 can each pink, red, white and black. (15.5oz each) 1 jar Ragu® chunky sauce, tomato & garlic (2lbs. 13oz) 2 cans Del Monte® diced tomatoes, drained (14.5oz) 1 onion, diced 6 cloves garlic, minced 2-3lbs. meat of choice, diced Olive oil   Start with some olive oil and sauté onion about 4 minutes Then add diced tomato and sauce Now the meat and garlic In the empty sauce jar pour the 3 packs of chili seasoning and add about a cup of hot water, put the lid on and shake well, Pour mixture in the pan and rinse the jar to get all chili seasoning out. Bring the whole mixture to a boil, reduce heat and simmer uncovered for about 5 minutes. Now stir in the beans and simmer on low heat, covered for about for about 2 hours. Stir occasionally, keep the heat low, just enough to make the pot simmer.   Serve with some grated cheese and roasted garlic bread toast.   Cranberry Pineapple BBQ Sauce   I love this sauce on pork, chicken and yes turkey. The cranberries and pineapple do stand right out in the taste because it is a ketchup based sauce but you know their in there. 2 tablespoons vegetable oil 1/2 cup minced onions one garlic clove smashed 1 16oz. can whole berry cranberry sauce 1 8oz. can crushed pineapple with juice 1 cup ketchup 1 cup brown sugar packed 1/4 cup soy sauce 1/4 cup white vinegar 1 teaspoon ground ginger 1 teaspoon white pepper 1 teaspoon salt Heat the oil in a non-reactive (not aluminum it reacts with vinegar) sauce pan over med. heat. Add the onions and garlic and saute' until transparent (not brown) about 4 minutes. Add the remaining ingredients and blend well. Simmer the mixture while stirring occasionally, for 15-20 min. Let stand and cool. How to use: I use it cold or warm. Works as a good dipping sauce as well as a finishing sauce. Apple Mint Relish   Ok I know this is not a sauce, but this goes good with pork or smoked lamb. 1 pound Granny Smith apples, peeled 1/4 cup apricot jam 2 tablespoons fresh lemon juice 2 tablespoons fresh minced spearmint 1 teaspoon peeled, grated, and minced fresh ginger root 1/2 teaspoon salt 1/4 teaspoon white pepper First heat the jam a little to make it easier to mix. Grate the apples, and combine immediately with the remaining ingredients in a glass or plastic bowl. Mix well. Taste and adjust your seasonings, I like to add a little more white pepper. I let this chill for 1-2 hours and it gives time for the flavors to mix. How to use: This relish goes good with pork, lamb or beef. I like to put it on top of smoked top round beef.  Pork Loin Wrap Tomato & Basil   This is a quick and easy idea more than a recipe. You will fine tune this to meet your own taste. Wraps are quick and easy and they handle like a sandwich. Furthermore I have found that the sun dried tomato & basil flavor married with the smoked loin is something you’re not expecting. It takes bbq down a different road and gives it more a flavor one would find in a bistro or good café.  First you start with fresh smoked pork loin. I like to soak the loin in brine for 24 hours prior to smoking. This will give you a taste somewhere between fresh pork and ham. Use your own technique for the spices and smoking method, although I prefer to use fruit woods like apple or cheery, and for this I use loins that have been smoked with just rub, no sauce. For lunch sandwiches the pork will need to be sliced thin, I use a meat slicer. If you do not have a slicer find someone who does. Before I had my Hobart, I would go down to the local deli and ask if they would slice the loin. Most times they are more than willing to do this for a regular customer and of course a taste of that fine meat.  Using a meat slicer to get nice even thin slice will give your sandwich more flavor then thick slices, and it is easier to eat. We start with a gourmet wrap. A “sun dried tomato & basil” is what we will be using. The cheese: let’s go with a mozzarella. We will also be using some fresh sun dried tomatoes that are chopped fine. Some fresh (but dried will do) basil chopped fine as well. You can also do the quick version with the sun dried tomato & basil and use the pre-flavored cheese. And of course you will add any other items, such as lettuce and onion ect…   You can make the wrap 2 different ways.   Cold: For the cold version, first mix the sun dried tomato & basil with your mayo and proceed. I like assemble the wrap with pork, cheese, mayo and a small amount of spring mix. I do not over load the wrap with other stuff because the taste I am going for is the meat & cheese. Easy on the mayo as well, too much fat on the taste buds will deaden the flavor.   Warm: Same as above, but I leave out the mayo. The warm meat will give more of a smoke flavor. I like to warm the meat in a pan on the stove top, and then add the cheese, tomato and basil. Heat till meat is warm and cheese is nicely melted. I also warm the wrap so it is a little crispy. This can then be served open faced or wrapped. Now as you have noticed I have not given any measurements for the ingredients, that’s because this is more of an idea then a recipe so feel free to mix it up.       Blueberry BBQ Sauce   Don’t let the name fool you. This is in my opinion an awesome recipe if you are looking for a sweet fruity sauce. I came across this old recipe and worked it over to suit my taste. I have used it on chicken and pork, both loin and ribs. And if it is heat you want you can juke it up with white pepper.   Strawberry or Blueberry BBQ Sauce ·       3 cups fresh blueberries or strawberries, crushed ·       1 ½ cups white vinegar ·       ½ cup brown sugar ·       2 tablespoons. Worcestershire sauce ·       1 teaspoon white pepper ·       1 teaspoon black pepper ·       1 teaspoon salt ·       ½ teaspoon ground cloves ·       ½ teaspoon red pepper ·       1 bay leaf   Start off with the vinegar and berries and bring to a boil, then start adding the rest of the ingredients and simmer on low heat for 15 minutes. If you want to thicken the sauce I suggest arrow root, this will thicken while keeping the sauce clear.     Jack Daniels Back Woods BBQ Sauce 1/2 Cup Jack Daniels Whiskey 1/2 Cup Apple Cider Vinegar 2 Cup Hinze Ketchup 3/4 Cup Brown Sugar 1/2 Cup Flat Beer 2 Tbls. Worcestershire Sauce 1 Medium Onion Minced 1/2 Cup V-8 Juice 2 Cloves Garlic 4 Tbls. Bbq Spice #1 2 Tbls. Gouldens Mustard 2 Tbls. Chili Powder 1/2 Stick unsalted butter 1 Tbls. Fresh ground black pepper. In a non-reactive sauce pan melt butter and saute’ onions and garlic about 4 min. until onions are translucent looking. Then add all ingredients but Jack & ketchup. Bring mixture to a boil and simmer about 3 min. Then add ketchup. Bring mixture to a light simmer for about 15 min. I have found that adding the Jack at the end of cooking gives more flavor and the Jack will not evaporate. Start by adding 1/8-1/4 cup and work up to the taste you like.  This sauce can be used on pork ribs, pork butt, pork steaks, beef brisket and can be used on chicken if you want a real backwoods flavor. As always brush on meat about ½ hour before end of cooking time for smoker and about 5 min. if grilling.