BBQ (cont)
After taking a look at yesterday’s post, you know what materials you need for you barbecue, but many claim it’s the sauce that can make or break your entire meal.
If you choose to marinade your meat beforehand and don’t want to get too fancy, you can simply sprinkle each side with salt and pepper, rub in some minced garlic (or use garlic powder), and then cover with A1 or whatever your favorite steak sauce is.
For poultry, you can do the same or try salt and pepper, a sprinkle of parsley flakes, followed by some Italian salad dressing. Cover tightly with aluminum foil or plastic wrap and place it in the refrigerator for at least one hour and at most, overnight.
For those of you daring enough to attempt making your own barbecue sauce, and willing to toss the bottle aside, try this recipe. (It will make about 1 quart or 32 oz of sauce.) Go wild and change the recipe to what you think will make the perfect sauce (just be sure to try it before you slather it all over your meat).
- 10 oz [1 1/4 cup] ketchup
- 4 oz [1/2 cup] chili sauce
- 4 oz [1/2 cup] red wine vinegar
- 2 oz lemon juice [1/4 cup] (preferably freshly squeezed, but the bottled kind works too)
- 2 T steak sauce (that’s Tablespoon for you non-cookers)
- 1 T Worcestershire sauce
- 1 T mustard
- 4 oz [1/2 cup] brown sugar
- 1 t soy sauce (that’s teaspoon aka the smaller one)
- 2 t olive oil (canola oil will also work)
- 1 t black pepper
- 1 crushed garlic clove (you can always use more garlic)
- optional: 4 oz [1/2 cup] beer
Mix all of the above ingredients with a whisk until smooth. Apply as liberally or sparingly as you wish to meat while cooking on the grill and/or after being fully cooked.