Carolina Honey Bbq Sauce Recipes

Steps:

• Stir hot water and chicken bouillon granules together in a 2-quart stock pot to dissolve the granules completely; add tomato sauce, vinegar, barbeque sauce, honey, ketchup, brown sugar, onion powder, garlic powder, paprika, and mustard.
• Stir mixture and bring to a boil. Reduce heat to medium-low and simmer until the sauce is thickened, about 1 hour.

Steps:

• Combine all the ingredients in a saucepan over high heat.
• Blend with a whisk until smooth.
• When the mixture comes to a boil, reduce the heat and simmer uncovered.
• In 30-45 minutes when the mixture thickens, remove from heat.
• If it becomes to thick you can thin it with more vinegar.

Steps:

• Combine all ingredients in a saucepan over medium/high heat.
• Whisk until smooth.
• Bring mixture to a boil, reduce heat and simmer uncovered for 30 minutes or until mixture thickens.
• Remove from heat and serve with your favorite meat or seafood.

Steps:

• sautee onions in butter until tender, about 5 minutes.
• Add spices and stir.
• Add all other ingredients.
• Bring to a soft boil, then turn down heat and simmer for 20 minutes.
• Serve warm or cool.

Steps:

• Combine the mustard, honey, sugar and vinegar in a saucepan and whisk to mix.
• Bring to a simmer over low heat and cook gently, uncovered, until richly flaovred, about 5 minutes, whisking from time to time.
• Remove from heat and season to taste with salt and pepper.
• Transfer to a serving bowl and serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for several weeks.

Steps:

• Combine the cider vinegar, apple cider, brown sugar, mustard seed, Dijon mustard, tomato paste, salt, black pepper, and neck bones in a heavy-bottomed saucepan over medium heat; simmer until the sauce thickens, 30 to 40 minutes. Skim any foam from the surface of the liquid and discard. Remove and discard the neck bones. Cool the sauce to room temperature or use immediately.

Steps:

• In a mixing bowl combine sugar, black pepper, chili powder, crushed red pepper, and hot sauce to make a paste. Add the BBQ sauce, followed by vinegar; stir well to combine. The final consistency should be quite fluid, rather than thick. Keeps in a covered container at room temperature for several months. Makes about 2 cups.

Steps:

• In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
• Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.