The Sauces

With any of the sauces, the key is to brush it on first one side then the other, alternatively. There's no such thing as too much from what I could glean.

• 2 cups butter (please use only butter)
• 1/2 large bottle ketchup
• 2 tbsp mustard
• 1 tbsp Tabasco sauce
• 1/2 large bottle of Worcestershire sauce
• 1/2 cup white vinegar
• 2 tsp chile powder (or less)

• Yields: 4 - 5 cups

• 8 cups ketchup
• 1/2 stick margarine or butter
• 1/2 cup mustard
• 1/2 cup soy
• Juice of a lemon
• 1/2 cup chopped onion
• 1/2 cup firmly packed brown sugar
• 6 drops Tabasco
• salt and black pepper to taste

• Yields: about 2 quarts

• 1 cup minced onion
• 1 stick butter
• 4 cloves garlic, minced
• 1/2 cup white vinegar
• 2 tsp dry mustard
• 1 tbsp Chinese chili paste
• 1 tbsp Sambal Oelek
• 5 tbsp Worcestershire sauce
• juice of two limes
• 1 tbsp Tabasco sauce
• 2 bay leaves
• 1/4 cup firmly packed brown sugar
• 2 cups dark beer (or use chicken stock)

• Yields: about 3 cups

I don't know about the rest of you but I suddenly have a craving for bar-be-cue. Gotta go get me some brisket started!!

Let me know how your own experiments worked out. And if you have a secret rub or sauce recipe you'd like to share, feel free. I'm always looking for something new!!

TTFN!!