JD's BBQ SAUCE 1 medium size onion (chopped) 1 bulb (thats right) garlic (minced) 2 tbsp olive oil 1 1/2 c. catsup 1/2 c. brown sugar 3 tbsp jack daniels whiskey 1 tbsp liquid smoke 1/2 tsp dry mustard 1 tbsp of your favorite pepper sauce.  Saute the onion & garlic in the oil until tender. Combine and add the remaining ingredients. Bring to a slow boil.  Simmer for 30 minutes. Brush onto your favorite meat on the grill. Enjoy!!!!  Hint: Try 1 cup blended watermelon to this!!!

TENNESSEE BBQ SAUCE  1 c. tomato sauce(canned) 1 c. apple cider vinegar 1/3 c. worchestershire sauce 1/3 c. water 1 tbsp. butter 1 med. onion(minced) 1 1/2 tsp. salt 5-6 drops pepper sauce. Combine all ingredients in a saucepan and bring to boil. Let simmer for 30 min. stirring occasionally.

MY SECRET SAUCE  This one is for the big cookouts  6 c. ketchup 2 c. light syrup 3 tbsp. olive oil 1 large onion (minced) 2 med. size green peppers (chopped fine) 6 tbsp. hot pepper sauce 1 whole bulb garlic (minced) 6 tbsp. cider vinegar 1 c. packed brown sugar 1 c. worchestershire sauce 1/2 c. A-1 BOLD 1/2 c. water  Saute onion, garlic & peppers in oil until tender. Add remaining ingredients. Bring just to a boil. Simmer for about 20 minutes.

K.C. SAUCE  2 c. ketchup 11/2 c. brown sugar 2 tbsp. hot pepper sauce 1 onion (chopped fine) 1 green pepper (chopped fine) 5 cloves garlic (minced) 1/4 c. lemon juice 1 tsp. paprika 1/4 c. dijon mustard 2 tbsp. cider vinegar 1/4 c. worchestershire sauce.  Combine all ingredients in a saucepan. Bring to a boil. Simmer for 30 minutes stirring occasionally.

HONEY BBQ SAUCE  2 medium onions(chopped) 1/4 c. honey, 5-6 cloves garlic 2 tbsp. lemon juice 1 sm. bell pepper(chopped) 1 tsp. salt 3 tbsp. worchestershire sauce 1 c. white wine 4 tbsp. vinegar 1 tbsp. liquid smoke 2 c. catsup 1 tbsp. hot pepper sauce.  Place all ingredients in a large kettle. Bring to a boil. Simmer for about 2 hrs.

MINT BBQ SAUCE  3 c. onions(chopped) 3 cloves garlic(chopped) 1 c. sweet pepper(chopped) 1/2 c. parsley(dried) 1 c. dry white wine 3 tbsp. cider vinegar 2 c. catsup 1/4 c. honey 2 tbsp. lemon juice 1 tbsp. salt 3 tbsp. worchestershire sauce 1/2 tsp. mint(dried) 1 tbsp. liquid smoke 1/2 tbsp. hot sauce.  Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for 2 hours.

LOUISIANA HOT PEPPER SAUCE 3 c. distilled white vinegar 2 tsp. salt 2 lb cayenne or jalapenos( seeded and chopped).  Simmer vinegar, salt and peppers at least 5 minutes. Process in processor. Store in a glass bottle. Put in a dark cabinet and let age at least 3 months. Strain when ready to use.

FINGER LICKIN' SAUCE  2 c. catsup 2 tsp. A-1 steak sauce 1 tsp. whole celery seed 1 tsp. Tabasco sauce 2 tbsp. Soy sauce 2/3 c. Dark brown sugar Juice of 2 lemons 4 tbsp. Horseradish 1/2 tsp. garlic powder 1/2 tsp. Sage 1 tsp. Salt 1 c. Beer 2 sm Onions(finely chopped)  Combine all ingredients in a saucepan. Bring mixture to boil. Simmer sauce over medium-low heat, uncovered, for 5 minutes, stirring constantly.

1948 ORIGINAL BBQ SAUCE  1 me.d Onion(chopped) 2 cloves garlic( minced) 2 tbsp. Butter(melted) 1 lg can whole tomatos (14 1/2oz) 8 oz. tomato paste 1/2 c. celery(chopped) 1/3 c. cider vinegar 1/4 c. bell pepper(chopped) 2 Fresh celery leaves(chopped) 1 bay leaf 3 tbsp. Molasses 1 1/2 tsp. Salt 2 tsp. Dry mustard 2-4 tsp. Tabasco sauce 1/2 tsp Clove( ground) 1/2 tsp. allspice 2 slices fresh lemon.  Saute onion and garlic in butter in a saucepan until tender. stir in remaining ingredients; bring to boil. Reduce heat and simmer, uncovered, 30 minutes; stir occasionally. Discard bay leaf and lemon slices. Process through a food processer if desired. Use sauce for basting and as a side dish for dipping. Yield 3 cups.

BOURBON & GARLIC BBQ SAUCE  1/4 c olive oil 2 tbsp. Soy Sauce 1/4 c Bourbon 5-6 cloves garlic(minced) Freshly Ground Pepper(black & white)  Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken.

APPLE BBQ SAUCE  1 c. Catsup 1/4 c. Apple cider 1/4 c Apple cider vinegar 1/4 c. Soy sauce 3-4 cloves garlic(minced) 3/4 tsp. White pepper 1/3 c. grated, peeled apple 1/4 c. onion(minced) 1/4 c. bell pepper(minced).  Combine all ingredients in a pot. Bring to a boil. Reduce heat and simmer on lowest setting possible for 25 minutes

ARKANSAS BBQ SAUCE 2 qt Water 1 1/2 c. Brown sugar 1 1/2 c. Worcestershire sauce 1 1/2 c. dijon mustard 1 qt. catsup 1/2 c. Black pepper 1/2 c. red pepper flakes 3 qt. red wine vinegar 1 qt. white wine 1 1/2 c. salt.  Bring to boil and then simmer for about 1/2 hour. do not cook or store in aluminum store in glass. Makes 2 gallons.

WATERMELON BBQ SAUCE  1 6 lb Watermelon 8 oz. Tomato Paste 1 Onion(minced) 4 cloves garlic(minced) 3 tbsp. olive oil 2 c. brown sugar 1/2 c. red wine 2 tsp. lemon juice 3 tbsp. cider vinegar 1 tsp. liquid smoke.  Cut the melon into chunks and place in a saucepan. Cook it uncovered over medium heat until the melon is the consistency of applesauce (approximately 2-3 hours). Stir it occasionally. Saute onion and garlic in oil until clear.  Combine all ingredients. Simmer uncovered over low heat for 2 hours. Allow to cool to room temperature before using.

CLASSIC BBQ RIB SAUCE  1 can tomato sauce   1 can tomato paste   2 tablespoons brown sugar   2 tablespoons vinegar   2 tablespoons olive oil  3 cloves garlic crushed   4 tablespoons minced onion   1 tablespoon Worcestershire sauce   1 teaspoon dry mustard   1 teaspoon cayenne   fresh ground pepper to taste   Cook minced onion and garlic in olive oil until onions turns opaque. Add  remaining ingredients, mix thoroughly and allow to simmer 20 minutes.  Makes about 1 1/2 cups.

BARBEQUE SAUCE WITH BEER 2    14-oz bottles catsup 1    12-oz bottle chili suace 1/2 c  Prepared mustard 1 t  Dry mustard 1 t  Salt 1 1/2 c  Brown sugar, firmly packed 2 tb Black pepper 1    5-oz bottle steak sauce 1/2 c  Worcestershire sauce 1 tb Soy sauce 1    12-oz bottle beer 2 t  Mince garlic Combine all ingredients, except garlic, in saucepan and simmer 30 minutes over medium heat.  Add minced garlic before using.  Baste meat during last 15 minutes of grilling time.

BARBECUE SAUCE FOR CHICKEN 1/2 c  Peanut oil 1/2 c  Vinegar 1 T  Sugar 2 T  Tomato paste 1 T  Mustard,prepared 3 ds Hot pepper sauce 1 t  Garlic salt* * - or plain salt if preferred. Combine ingredients and beat with a whisk until well blended. Use as baste for charcoal-broiled chicken.

MEMPHIS STYLE BASTING SAUCE FOR RIBS 1/4 c  Brown Sugar; broken up 1 1/2 tb Memphis Dry Marinade (See recipe under Marinades) 2 c  Red Wine Vinegar 2 c  Water 1/4 c  Worcestershire 1/2 ts Tabasco sauce 2   Neem leaves (Bay Leaves) Combine Well. Baste the ribs every half hour or so. This baste keeps well in a large gallon glass bottle. (Like a vinegar Bottle).

MEMPHIS STYLE SWEET SAUCE FOR RIBS 8 oz Tomato Sauce 1/2 c  Spicy Honey Mustard 1 c  Catsup 1 c  Red Wine Vinegar 1 c  Water 1/4 c  Worcestershire; smoked 1/4 c  Worcestershire Sauce;regular 1/4 c  Oil 2 tb Tabasco Sauce 1 tb Lemon Juice 2 tb Brown Sugar 1 tb Paprika; Hungarian, mild 1 tb Seasoned Salt 1 1/2 tb Garlic Powder; or 5 cloves fresh garlic, minced fine 1/8 ts Chili Powder 1/8 ts Chili/cayenne 1/8 ts White Pepper Black Pepper; freshly ground 1/8 ts Chili Powder 1    Neem leaf; crushed or Bay Combine ingredients in a large heavy weight Dutch oven. Bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally. I like to serve this sauce at the table and not baste the ribs with it while they are on the grill. If you paint this sauce on while the ribs are hot but off from the fire they will glaze and very slightly brown. Baste the ribs with this marinade only during the last half hour of cooking, to glaze the ribs and make them slightly brown... If this sauce is put on the ribs too early the sugar will blacken the outside of the ribs and be unpleasant looking but not bad tasting.... The goal is NOT to blacken the outside of the ribs at all, so I usually serve the sauce at the table near the ribs..... Enjoy this sauce.

WESTERN STYLE BBQ 1 c  Ketchup, 1/2 c  Lemon juice, 1/4 c  Onion ; minced 1 ts Hot pepper 1 ts Worcestershire sauce. Place all ingredients in saucepan.  Bring to a boil and simmer 30 minutes or until slightly thickened.

HOUSE BBQ SAUCE 1/2 Cup A-1 Sauce  2 Cups Ketchup  1/2 Cup Brown Sugar  1 Tbsp. Soy Sauce  1/4 Cup Honey  1 Tsp. Garlic Minced or 1/2 Tsp. Granulated Dry Garlic  1 Tsp. Lemon Juice  Blend all ingredients together. For Oriental: Add 1 Cup Plum or Hoisin Sauce. For Cajun: Add 2 Tbsp. Cajun Seasoning. For Texas Style: Add 2 Tbsp. Chili Powder. For Sweet & Sour: Add I Tbsp. Cider Vinegar & 3/4 Cup Crushed Pineapple.

Coffee Flavored Barbecue Sauce a/k/a "Texas Blackjack Sauce" Combine the following:  1 c. strong coffee 1 c. worcestershire 1 c. catsup 1/2 c. vinegar 1/2 c. brown sugar 3 T. chili powder 2 c. chopped onion 6 cloves garlic, crushed 2 t. salt Simmer for 25 minutes.

SPICY MARINADE WITH BEER  1 c. beer 1 c. beef broth 1 tsp. fresh thyme leaves 3 tomatoes (chopped) 3 tsp worchestershire sauce 2 tsp hot pepper sauce 2-3 bay leaves (crushed), 1 tsp black peppercorns 1/4 c. fresh parsley (chopped), 1 tbsp lemon juice. Combine all ingredients in a plastic bowl. Use for filet mignon, sirloin steaks, a whole pork loin or pork chops.

MAPLE WHISKEY MARINADE  1 c. maple syrup 3/4 c. whiskey 1/2 c. tarragon vinegar 1/2 c. orange juice 1 tbsp. grated zest of orange 2 tbsp. dark brown sugar 3 tbsp dijon mustard 1/2 c. teryaki sauce. Combine all ingredients in a plastic or glass bowl.  This can be used for chicken, pork or ribs.

TRY THIS MARINADE  1 1/2 c. olive oil, 3/4 c. soy sauce, 1/4 c. worchestershire sauce, 2 tbsp. dry mustard, 2 tsp salt, 1 tbsp ground black pepper, 1/2 c. wine vinegar, 1/3 c. lemon juice, 1 1/2 tsp. parsley, 2 cl. minced garlic, 2 tbsp. minced onions, 1 tsp tarragon Combine all ingredients, put beef, poultry, or pork in there and let marinate overnight. Cook on the grill or in the oven. This is great no matter what you use.

MARINADE FOR BEEF, FISH OR TURKEY JERKY  1 c. liquid smoke, 4 c. soy sauce, 2 c. teryaki sauce, 1 lb. dark brown sugar, 1 tbsp. fresh ground pepper(optional), 1 tsp. garlic powder.  Mix all ingredients until sugar is dissolved, slice meat into thin strips, place meat in the marinade and let soak in refrigerator for 2 hrs. Put meat in dehydrator for 36-48 hrs, or put in an oven at the lowest setting with the door open a bit overnite or for 24 hrs.  This marinade will soak 8 lbs. of meat.

TOMATO BASIL MARINADE  1/3 c. fresh basil(chopped), 5 tomatoes(chopped-seeds removed), 1/3 c. olive oil, 1/4 c. cider vinegar, 1/3 c. fresh scallions(chopped), 4-5 cloves garlic(minced), salt & pepper to taste.  Combine all ingredients and marinate fish steaks for 2- 4 hours.

MEXICAN SMOKED CHILI MARINADE  3 Oranges( juice), 1 Lime( juice), 2 chipotle chiles(canned), 3 cloves garlic(finely chopped), 2 tsp. oregano(crushed), 1 tsp. cumin seeds, 1 tsp. black pepper, 2 tbsp. cider vinegar, 1 tsp. salt.  Combine orange and lime juices, chiles garlic, oregano, cumin, black pepper, vinegar and salt in blender. Puree until smooth. Makes enough marinade for l l/2 to 2 pounds meat or chicken.

ITALIAN HERB & WINE MARINADE 1/2 cup white wine  Juice from one Lemon  1 teaspoon lemon zest  1tablespoon chopped fresh parsley  1/2 tablespoon chopped fresh oregano  1/2 tablespoon chopped fresh rosemary  1/2 tablespoon chopped fresh thyme  3 cloves garlic, finely chopped  2 tablespoons chopped onion  1 teaspoon salt  1 teaspoon black pepper  1 teaspoon paprika  2 tablespoons olive oil

BEER GARDEN MARINADE 1 cup beer  1/2 tablespoon dried oregano  1/2 tablespoon dried thyme  3 cloves garlic, finely chopped  1 teaspoon granulated garlic/garlic powder  1 teaspoon granulated onion/onion powder  1 teaspoon black pepper  1 teaspoon brown sugar  1 teaspoon paprika  2 tablespoons vegetable oil

BLOODY MARY MARINADE FOR POULTRY, PORK, FISH   3/4 c  V-8 juice 1/4 c  Vodka 1 t  Prepared horseradish 1 t  Lemon juice 1/2 t  Soy sauce 1 ds Hot pepper sauce Combine all ingredients in a bowl. Makes about 1 cup

MEMPHIS STYLE DRY MARINADE FOR RIBS 3 tb Paprika; Hungarian, mild 2 ts Seasoned Salt 2 ts Black Pepper; freshly ground 2 ts Garlic Powder 1 ts Cayenne; not too hot 1 ts Oregano 1 ts Dry Mustard; S&B Sunbird 1/2 ts Chili Powder; or more 1 ts Thyme 1 ts Coriander 2 ts Green Peppercorns; dried 1 ts Allspice; Jamaican powdered Grind ingredients until fine and combine well. Hand rub this dry marinade on washed and dried spareribs several hours up to several days before smoking or cooking. This recipe will provide you with the most mouth watering ribs you ever locked a lip on.

SOUTHERN BARBEQUE RUB  Rub this into the meat and let refrigerate overnite before smoking your ribs.  1/2 c. brown sugar, 2-3 tbsp. salt,1/4 c. cracked peppercorns,1/4 c. paprika, 1 tsp. dry mustard, 1 tbsp. onion powder, 2 tbsp garlic powder, 2 tsp cayenne pepper.  Combine all ingredients in a plastic or glass bowl.

BASIC DRY RUB 2 c. kosher salt, 1 c. packed brown sugar, 2 oz. curing salt, 5 tbsp. fresh gound pepper. Comine ingredients and rub into meat.

FISH DRY RUB  2 c. kosher salt, 1/4 c. sugar, 1 tbsp pepper, 1 tsp. dry dill, 1 tsp. dry oregano. Combine ingredients and rub into fish.

RACK OF RIB RUB  1 tbsp. paprika, 1 tbsp. salt, 1 tsp. black pepper, 1 tsp. crushed red pepper, 2 tsp. garlic powder, 1 tsp. cayenne pepper, 1 tsp. onion powder, 1/2 tsp. dry mustard, 1/4 tsp. celery salt, 1/4 tsp. chili powder, 1/4 tsp. dry cumin. Combine all ingredients. Rub into ribs.

PEPPERCORN BEEF RUB 4 tbsp. black peppercorns(crushed) 4 tbsp. white peppercorns(crushed) 4 tbsp. pink peppercorns(crushed) 4 tbsp. green peppercorns(crushed) 2 tbsp. mustard seeds(crushed) 3 tsp. garlic powder 2 tsp. salt, 1 tsp. onion powder.  Combine all ingredients and rub into your favorite cut of beef. Let stand refrigerated for 4-5 hrs.

ROSEMARY RUB  1/4 c. fresh chopped rosemary 1 tbsp. salt 2 tbsp. black peppercorns(crushed) 1 tbsp. white peppercorns(crushed) 1/2 tsp. cayenne pepper 2 tsp. dry mustard powder 1 tbsp. oregano 1 tbsp. garlic powder.  Combine all ingredients and use on seafood steaks, chicken, lamb or pork.

BRISKET RUB  1/4 c. dark brown sugar 2 tbsp. salt 1/4 c. black peppercorns(crushed) 1/4 c. paprika 1 tbsp. dry mustard 1 tbsp. onion powder 2 tbsp. garlic powder 2 tsp. cayenne pepper.  Combine all ingredients, rub into brisket and refrigerate overnight. It can also be used for ribs and steak.

ALL SOUTH BBQ RUB 2 tbsp. Salt 2 tbsp. Sugar 2 tbsp. Brown sugar 2 tbsp. Ground cumin 2 tbsp. Chili powder 2 tbsp. Black pepper 1 tbsp. Cayenne pepper 4 tbsp. Paprika.  Combine all ingredients and blend in a blender.

CARRIBBEAN RUB  1 bulb garlic 1 Onion 3 Chive bunches 1 bell pepper 1/2 red bell pepper 1 celery stalk 1 Jabanero pepper(seeded) 1 tbsp. dried thyme 1 tbsp. dried Marjoram 1/2 c. lime juice  Coarsely puree the garlic, onion, bell peppers, celery, chili peppers, chives, herbs and lime juice in a food processor or blender.  This can be rubbed under the skin of a whole chicken, left to rest in the refrerator for 12-24 hours then roasted. It can also be used to marinate pork, fish or shrimp.

DERRICK'S HOT RIB RUB 1 cup hot chili powder  2 tablespoons cayenne  2 tablespoons fresh ground pepper  4 tablespoons garlic powder  Mix all ingredients together. Apply to every inch of meat.

PORKERS' RIB SEASONING 2 cups paprika  3/4 cup lemon pepper  1/4 cup coarse ground black pepper  1/4 cup white pepper  1/4 cup onion salt  1/4 cup granulated garlic  1/4 cup chili powder  3/4 cup brown sugar  Mix all ingredients and store in an air tight container.

SIMPLE RUB A good simple rub for good, simple barbecuing. 1 teaspoon salt  1 teaspoon black pepper  1 teaspoon paprika

HOT CITRUS RUB  1 tablespoon lemon zest  1 tablespoon orange zest  1 teaspoon sugar  1 teaspoon salt  2 teaspoons granulated garlic  1 teaspoon cayenne pepper

RUB FOR PORK 1 teaspoon salt  1/2 teaspoon brown sugar  1 teaspoon paprika  1 teaspoon onion powder/granulated onion  1/2 teaspoon black pepper  1/2 teaspoon caraway seeds  1/2 teaspoon ground ginger

BRINE FOR DUCK OR CHICKEN  1 gallon water 1 1/2 c. salt 1 c. sugar 1/2 c. soy sauce 1 tsp. chinese 5 spice 1/4 tsp. ground ginger. Combine all ingredients, put duck or chicken in there and refrigerate for 2 days before smoking.

BRINE FOR SMOKED VENISON  1 gallon water 1 1/4 c. salt 1/2 c. soy sauce 1 c. sugar 2 tbsp. mustard seeds 6 whole peppercorns 1 tbsp. dried savory 2 tbsp. fresh minced garlic.  Combine all ingredients. Place venison it there and refrigerate for 2 days before smoking.

FISH BRINE  1 gallon water 1 1/2 c. salt 1/2 c. soy sauce 1 c. sugar 2 bay leaves 1 tsp. dried dill weed Zest of 2 lemons.  Combine all ingredients . This brine can be used with any fresh or salt water fish. You only need to soak the fish for about 18-24 hrs. Depending on the amout of fish you are going to soak.

SPORTSMAN'S BRINE FOR WILD FOWL  1 gal Water 1 c Soy Sauce 1 c Dry White Wine 1 c Brown Sugar 5 tbsp Onion Powder 5 tbsp Garlic Powder 2 tbsp Ground Ginger 1 1/2 c salt.  Combine all ingredients in a large container. Place birds in cool brine 24-36 hrs. Rinse and dry on paper towels for 1 hour. Smoke with choice of wood, hickory, etc., 30 minutes per pound.