Let's Grill Out!
Barbeque Sauces and Marinades
 Hot Mustard
Tomato Butter
Dr. Pepper Barbeque Sauce
Best Ever Barbeque Glaze
Barbeque Baste
Lemony Dill Sauce for GrilledMeats
California Marinade
Muscarella Marinade
Lisa's Teriyaki Marinade

1 c. powdered (dry) mustard
1 c. vinegar
2 eggs, slightly beaten
1 c. sugar
1 tsp. salt
2-3 tsp. Tabasco
  Mix mustard and vinegar together and refrigerate overnight then add remaining ingredients and mix well.  Cook over medium heat until thick and refrigerate again until chilled.  Keeps a long time in the refrigerator.  This is an excellent mustard for oriental food or even German sausage that you grill on the Barbeque.

7 lbs. tomatoes
3 lbs. sugar
1 pt. vinegar
1 tbsp. ground cloves
2 tbsp. cinnamon
1 tsp. celery seed
   Cook slowly until smooth and thick as wanted. Will keep without being refrigerated.  This was my grandmother Blair's recipe.  It's like a cross between barbeque sauce and ketchup.  Tastes great on cooked greens (turnips, cabbage, etc.).  Also as a great flavoring for baked beans.

2 c. sugar
2 c. catsup
Juice of 3 lemons
Dash of liquid smoke
2 king size Dr. Pepper
2 sm. onions, chopped
Dash of Tabasco (optional)
   Combine all ingredients in large boiler. Bring to a rolling boil and simmer until onions are tender and sauce is thickened.  This barbeque sauce is delicious on all meats and can be frozen.

1 env. (1.25 oz.) onion soup mix
1 bottle (8 oz.) Russian dressing
1 jar (12 oz.) apricot preserves
   Blend all ingredients in small bowl.  Use as a glaze on chicken, ribs, kabobs, or hamburgers prepared on the gas grill.  Brush on during last half of cooking.  Makes about 2 1/2 cups glaze.

1 tbsp. paprika
2/3 tsp. seasoned salt
2/3 tsp. pepper
1 tsp. garlic powder
1/2 tsp. cayenne pepper
1/2 tsp. ground oregano
1/2 tsp. dry mustard
1/2 tsp. chili powder
1/4 c. brown sugar, packed
1 c. red wine vinegar
1/2 c. white vinegar
1/2 c. whiskey
1/4 c. Worcestershire sauce
1/2 tbsp. lemon juice
1/4 c. catsup
1/2 tsp. Tabasco sauce
1 s. bay leaf
   Mix first 8 ingredients, then mix other ingredients.  Simmer 20-30 minutes or mix a day ahead.  Cover and refrigerate.  Bake ribs 30 minutes at 425 degrees, then sear meat on grill on both sides.  Lower heat and baste with sauce for 40 minutes.

3 tbsp. mayonnaise
2 tbsp. Dijon style mustard
2 tbsp. lemon juice
2 tsp. snipped fresh dill weed or 1/2
   tsp. dried dill
  In mixing bowl, stir together mayonnaise, mustard, lemon juice and dill weed.  Brush sauce on one side of meat 1 minute before removing from grill.  Makes 1/2 cup of sauce.  (Enough for 4 pork chops or lamb chops.)

2 tbsp. oil
3/4 c. chili sauce
1/4 c. hot catsup
1/4 c. wine vinegar
1 tsp. minced garlic
1 tbsp. brown sugar
2 tbsp. honey
2 tsp. dry mustard
  Combine above ingredients with 1 cup water.  Use large piece of beef, 2 inches thick, sirloin tip, London Broil, top round, boneless rump, etc.  Tenderize meat if necessary with meat tenderizer, 1/2 teaspoon per side.  Place meat in marinade for at least 1 hour and preferably overnight.  Grill on charcoal grill.

Chicken, steak, pork, ribs1-2 cloves crushed garlic
1 tsp. mustard (hot, sweet, Dijon)
1 1/2 tbsp. brown sugar
1/8 c. vinegar
1/8 c. oil
1/8 c. water
1 tsp. basil
1 tsp. oregano
1 tsp. black pepper
1 tbsp. Worcestershire sauce
Salt to taste
  Mix all ingredients well and place poultry/meat in marinade.  Marinate for 2 hours, turning meat or poultry pieces occasionally.  Grill or bake as desired. May increase recipe ingredients according to quantity that is being marinated.

2 (8 oz.) cans Dole crushed pineapple
   (heavy syrup)
1 cup soy sauce
3/4 c. sugar
2/3 c. light brown sugar, packed
1 1/4 c. water
4 cloves garlic, minced
  This recipe is for 8 to 10 persons, if you need a smaller amount of marinade, simply reduce the ingredients by one half.    Pour marinade over steaks or chicken, cover and let set for about 6 to 8 hours in the refrigerator.  Turn the steaks or chicken over once during the marinade process.    Take the steaks or chicken out of the marinade (reserve marinade) and grill on the barbeque until done.  While you are grilling, put the reserved marinade into a heavy sauce pan and cook on medium heat, stirring constantly so it does not burn.  Cook for approximately 15 minutes or until liquid starts to thicken.  Add 2 tablespoons corn starch and 1/4 cup water to sauce and stir constantly until thick.  Pour a small amount of sauce over grilled steaks or chicken and serve remaining sauce in a gravy dish.

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