Seminole Gold Barbecue Sauce Recipes

Steps:

• In a large skillet over medium heat, combine the onion, garlic and whiskey and saute for 10 minutes, or until onion is translucent.
• Add the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar and hot pepper sauce.
• Mix well and bring to a boil.
• Reduce heat to medium low and simmer for 20 minutes.
• Run sauce through a strainer if you prefer a smooth sauce.

Steps:

• In a pot over medium heat, whisk the mustard, honey, molasses, vinegar, hot sauce and Worcestershire.
• Bring to a simmer and cook for 10 to 12 minutes.

Steps:

• In a heavy non-reactive saucepan, combine mustard, brown sugar, vinegar and beer.
• Season with chili powder, black, white and cayenne pepper.
• Bring to a simmer over medium high heat.
• DO NOT BOIL, or you will scorch the sugar and peppers.
• Reduce heat and simmer for about 20 minutes.
• Mix in the Worcestershire sauce, butter, and liquid smoke.
• Simmer for another 15 to 20 minutes.
• Add a few dashes of the hot sauce to taste.
• Pour into an airtight jar and refrigerate over night to allow flavors to blend.
• This will keep in fridge for a couple of weeks.

Steps:

• Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth.
• Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

Steps:

• In saucepan, whisk together all dry ingredients.
• Add mustard, tomato paste, and molasses.
• Slowly add vinegar, whisking till blended.
• Add water and whisk to blend.
• Heat over medium-low heat till hot; lower to simmer and simmer 30-45 minutes.
• Cool, then pour into glass bottle or other non-reactive container.
• Refrigerate, if desired.
• Our favorite way to use this sauce (1) poured over chopped pork on buns or (2) to baste bone-in chicken when grilling.
• The sooner you baste, the more browned the chicken gets, and we like it browned and charred (not burned), so we baste early and frequently.