BBQ Sauce Recipes

Chef Paul Kirk's

Kansas City

Baron of Barbecue

BBQ Sauce Recipes ...

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Special MOJO Sauce With a Kick

8 cloves smoke roasted garlic cloves

1/2 cup fresh orange juice

1/2 cup fresh lemon juice

1 teaspoon kosher salt

1 teaspoon toasted cumin, ground

1/2 teaspoon black pepper

1/2 teaspoon ground cayenne

3/4 to 1 cup olive oil

Combine the garlic, orange juice, lemon juice, salt, cumin, pepper and cayenne in a blender cup with a steel blade and process until smooth. Add the olive oil, in a steady stream thorough the top of the blender and process until sauce is thick. Yields about 2 cups. Refrigerate when not using.

Enjoy!

I have gotten several requests for glazes to use on chicken and pork tenderloin so here area couple I think you might like.

"HONEY CHIPOTLE GLAZE"

¼ cup red onions, minced

1 orange, juice of

½ cup chicken broth

¼ cup clover honey

2 tablespoons white wine vinegar

2 chipotle peppers in adobo sauce, minced

1-tablespoon adobo sauce

Combine the onions, orange juice, chicken broth, honey, vinegar, peppers and adobo sauce in a saucepan stirring to blend. Bring to a boil. Reduce heat and simmer until the sauce has reduced to half. About 20 minutes or until it reaches the thickness you desire. Brush on pork or chicken the last half hour of cooking. Glaze every 10 minutes for a delicious and thick glaze.

"APRICOT AND HABANERO GLAZE"

½ cup water

1 small dried habanero pepper

½ teaspoon salt

1-tablespoon butter

1 ½ tablespoon brown sugar

12 whole golden raisins, minced

¼ cup apricot preserves

1 tablespoon white wine vinegar

Using rubber gloves, crush the habanero pepper into flakes. Add water to a saucepan and bring to a boil. Add ½ teaspoon pepper flakes or to taste and heat that you desire. Add the butter and salt to the water allowing the flakes to soften and the butter melted. Add the brown sugar, stirring until dissolved and raisins. With the water simmering, add the apricot preserves. Remove and mince any large size apricots. Dissolve the gelatinous apricot juice. Add vinegar a little at a time, being careful not to make the mixture at all sour; the vinegar should just brighten up the taste. Simmer the glaze until it thickens being careful not to let it scorch. The glaze will darken some.

Enjoy!

Apple Barbecue Sauce

1/2 cup apple jelly

1-8 ounce can tomato sauce

1/4 cup sweet rice wine vinegar

tablespoons light brown sugar

2 tablespoons apple juice

1 teaspoon grated fresh ginger

1 teaspoon Louisiana hot sauce

1/2-teaspoon sea salt

Place all of the ingredients in a small saucepan; bring to a boil, stirring until smooth. Reduce heat, and simmer, stirring occasionally for 20 to 25 minutes. Cool.

Makes 1 1/2 cups.

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