BBQ and Chilli Sauces

 Adobo (Mexican Chili) Sauce

Makes about 3 cups

• 1/2 cup ancho chili powder
• 1-1/2 cups boiling water
• 1 cup unseasoned diced tomatoes with juice
• 1/4 cup apple cider vinegar
• 3 minced garlic cloves
• 2 Tbsp brown sugar
• 1 tsp oregano
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp cinnamon
• 1/4 tsp black pepper
• 1/4 tsp allspice
• 3 Tbsp canola oil

1. Put chili powder in food processor bowl.
2. Pour in boiling water, let sit with lid on, 5 minutes.
3. Add the rest of the ingredients except for the oil, pulse to combine.
4. In a pot, on medium-high,  heat 3 Tbsp canola oil.
5. Pour chili mixture from the food processor bowl into the oil, stirring.
6. Bring to a boil, reduce heat to simmer 20 minutes uncovered.
7. Use in recipe or cool and refrigerate.

Blueberry Bourbon BBQ Sauce for Chicken

We haven't made this yet, it uses a whole 1/4 cup of bourbon. 

To avoid charring, wait to brush BBQ sauce on chicken during the last 10 minutes of grilling, flipping to baste the other side after 5 minutes.

• 1 Tbsp olive oil
• 1 cup finely chopped red onion
• 1 seeded, finely chopped jalapeno pepper
• 4 cloves minced garlic
• 1/4 cup bourbon
• 2 cups blueberries
• 1/2 cup ketchup
• 2 Tbsp maple syrup
• 2 Tbsp cider vinegar
• 1/4 tsp grated nutmeg
• 1/8 tsp allspice

1. In a bowl, use a potato masher to slightly mash the blueberries and set aside.
2. Heat the 1 Tbsp olive oil in a skillet over medium heat.
3. Add the onion, stir and cook 5 minutes.
4. Add jalapeno peppers and garlic, cook 1 minute.
5. Remove from heat and stir in the bourbon.
6. Return to heat, bring to a boil.
7. Stir in the mashed blueberries, ketchup, maple syrup, vinegar, nutmeg and allspice.
8. Bring back to a boil, then reduce heat and simmer, uncovered, about 20 minutes.
9. When mixture has thickened, transfer to a blender.

Blend until smooth.

Cajun Beer BBQ Sauce

• 1/4 cup chopped yellow onion
• 1/4 cup chopped red sweet pepper
• 1 Tbsp vegetable oil
• 1/2 cup beer
• 1/2 cup cold water
• 1 Tbsp Cajun seasoning
• 1/4 tsp crushed red pepper
• 1/4 tsp salt

1. Heat the oil in a small saucepan over medium heat.
2. Add chopped onion and pepper, cook 4 minutes or till tender.
3. In a bowl, stir beer, water, seasoning, pepper and salt.
4. Add beer mixture to onion mixture in the pan.
5. Cook, stirring, until mixture thickens and bubbles, then cook 2 minutes more.

Nashville BBQ Sauce 

• 3 Tbsp butter
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 3 Tbsp molasses
• 3 Tbsp dark-brown sugar
• 2 Tbsp Worcestershire sauce
• 1 Tbsp mustard
• 1 Tbsp salt
• Tabasco sauce to taste

Melt butter in a medium pot over medium heat.

Add remaining ingredients, stir to combine.

Reduce heat to low and simmer, stirring occasionally, 5-8 minutes.

Big Smoky Johnson's Nashville BBQ Sauce

• 3 Tbsp butter
• 1 cup ketchup
• 2 Tbsp freshly ground pepper
• 1/2 cup apple-cider vinegar
• 3 Tbsp molasses
• 3 Tbsp dark-brown sugar
• 2 Tbsp Worcestershire sauce
• 1 Tbsp mustard
• 1 Tbsp Tabasco sauce

Melt butter in a medium pot over medium heat.

Add remaining ingredients, stir to combine.

Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes.

To use on baked chicken: After chicken pieces have baked 30 minutes at 300 degrees F, brush sauce on liberally, increase heat to 400 degrees F and continue baking about 20 minutes more until largest piece of chicken is 165 degrees F in thickest part and skin is brown and caramelized.

BBQ Sauce: Kansas City (Slow Style)

Use to baste meat on the BBQ during last 2 minutes of cooking.

Serve meat with remaining sauce.

This quantity will baste 8 servings (8 oz each, 1" thick)

In a medium saucepan on medium, heat:

• 2 Tbsp olive oil

Add and cook, stirring occasionally until tender:

• 1 small finely chopped onion
• 1/2 tsp kosher salt
• 1/2 tsp grated pepper

Stir in and cook 1 minute more:

• 2 large cloves garlic, finely chopped

Add and cook 2 minutes more:

• 1 Tbsp tomato paste

Add and mix to combine:

• 1 cup ketchup
• 1/4 cup molasses
• 1/4 cup cider vinegar
• 2 Tbsp packed dark brown sugar
• 1 Tbsp chili powder
• 2 tsp Worcestershire sauce
• 1 tsp dry mustard
• 1/2 tsp cayenne pepper
• 1/8 tsp allspice

Simmer, stirring, 3-5 minutes until thickened.

Remove from heat.

BBQ Sauce:  Kansas City Quick

Just mix up in a large bowl, doesn't need to be pre-cooked.

Whisk together:

• 2 cups ketchup
• 1/2 cup apple cider vinegar
• 2 tsp fresh lemon juice

Add and whisk until smooth:

• 1/4 cup white granulated sugar
• 1 Tbsp chili powder
• 1-1/2 tsp kosher salt
• 1 tsp celery seed
• 1 tsp cayenne pepper
• 1 tsp garlic powder

Store in an airtight container in the fridge up to 1 week.

Mango-Lime BBQ Sauce for chicken

• 1-1/2 cups peeled & chopped ripe mango
• 2/3 cup packed brown sugar
• 2/3 cup chopped onion
• 1/3 cup lime juice
• 1/4 cup olive oil
• 1/4 cup guava paste
• 3 Tbsp honey
• 2 Tbsp tomato paste
• 2 cloves mince garlic
• 3/4 tsp ground cumin

Combine all ingredients in a saucepan.

Bring to a boil then reduce heat and cover.

Simmer 15 minutes.

Transfer to a blender and blend.

BBQ Sauce: Texas Style

In a medium saucepan, whisk together;

• 1-1/2 cups ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup packed light brown sugar
• 2 Tbsp Worcestershire sauce
• 1 Tbsp chili powder
• 1 Tbsp ground cumin
• 2 tsp kosher salt
• 1 tsp black pepper

Whisking occasionally to mix, cook over medium heat just until sauce starts to simmer, about 2-3 minutes.

Cool to room temperature, about 30 minutes.

Store in an airtight container in fridge, up to 3 weeks.

Optional: just before serving, stir in:

• up to 1 cup beef broth or brisket drippings