Category: BBQ sauce

couzan billy’s remoulade sauce

Couzan Billy’s Remoulade Sauce

From the kitchen of Kevin Taylor, the BBQ Guru

1/4 cup Creole mustard
2 tablespoons paprika
1 teaspoon cayenne pepper
1 tablespoon salt
1/2 cup tarragon vinegar
1 1/2 cups scallions, minced
1/2 cup celery, minced
1/2 cup fresh parsley, chopped
1 1/3 cups olive oil

Combine all ingredients except oil in food processor. Process for 30 seconds. With motor still running, slowly add oil. Cover bowl and let stand for 4 hours at ROOM TEMP.

spiced mustard sauce

Spiced Mustard Sauce

From the kitchen of Kevin Taylor, the BBQ Guru

Another unique flavor with the thyme and oregano added. Also a little on the hot side!

1/4 cup granulated sugar
1/2 teaspoon thyme, dried
1/4 teaspoon oregano, dried
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1/4 cup vinegar
1/2 cup ketchup
1 cup mustard
2 tablespoons oil

Combine first 6 ingredients and add enough vinegar to form a paste.

Combine remaining ingredients and add to paste. Bring to boil. Simmer for 10 minutes.

Cool and refrigerate. Will keep up to 3 months.

grandpa cheese vinegar sauce

Grandpa Cheese Vinegar Sauce

From the kitchen of Kevin Taylor, the BBQ Guru

OK, I have one Eastern Carolina vinegar based sauce. This goes great with any pork but especially with a nice pulled pork sammich.

1 cup cider vinegar
1/8 cup brown sugar, dark
1 tablespoon sea salt
2 teaspoons red pepper, crushed
1/2 teaspoon cayenne pepper

Combine all ingredients in a jar and shake till mixed.

habanero bbq sauce

Habanero BBQ Sauce

From the kitchen of Kevin Taylor, the BBQ Guru

OK, I had to do something with my 100 home-grown habs!! I serve this with my briskets.

3 Habanero chiles, minced fine
1 small onion, minced
1 cup ketchup
1 cup water
1/2 cup cider vinegar
1 tablespoon garlic powder
1 tablespoon Worcestershire sauce
1/8 cup molasses
2 tablespoons hot sauce

I use a mini-food processor to chop the habs and onions.

Brown onion and habs in some oil. This will help to intensify the heat of the habs.

Add remaining ingredients. Simmer for 30 minutes.

herbed mustard sauce

Herbed Mustard Sauce

From the kitchen of Kevin Taylor, the BBQ Guru

This is a really easy one that is quite unique. There is no cooking required and the thyme and tarragon add a distinct taste.

1/4 cup olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 cup brown sugar
1/3 cup cider vinegar
1/3 cup Dijon mustard
1/3 cup mustard, coarse ground
2 tablespoons honey
2 teaspoons thyme, dried
2 teaspoons tarragon, dry

No cooking needed.

kevi’s miss piggy mustard sauce

Kevi’s Miss Piggy Mustard Sauce

From the kitchen of Kevin Taylor, the BBQ Guru

My personal favorite…it’s pretty hot and very thick. To thin, just add more vinegar. To cut the heat, just adjust the hot sauce and the cayenne.

1 cup mustard
1/2 cup sugar
1/2 cup cider vinegar
1/4 cup brown sugar, light
2 tablespoons chili powder
1 teaspoon pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 tablespoon hot sauce
1 teaspoon soy sauce, dark
2 tablespoons butter

Combine all ingredients except soy sauce and butter. Add the vinegar last. Add to your desired thickness.

Simmer for 10 minutes.

Remove from heat and add butter and soy sauce.

kevi’s smokin’ on the mountain bbq sauce

Kevi’s Smokin’ on the Mountain BBQ Sauce

From the kitchen of Kevin Taylor, the BBQGuru

This is the one I use the most. It is sweet and has a nice smoky flavor to it.

1/2 cup ketchup
1/2 cup red wine vinegar
1/4 cup brown sugar
1/8 cup molasses
1/2 teaspoon Liquid Smoke
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Combine all ingredients and bring to boil. Simmer 30 minutes or till desired thickness.

piggy park bbq sauce

Piggy Park BBQ Sauce

From the kitchen of Kevin Taylor, the BBQ Guru

This is the sweetest one I have in the mustard sauces. Plus, no heat!!

1/2 cup yellow mustard
1/2 cup honey
1/4 cup brown sugar, light
1/4 cup white vinegar
Salt and pepper to taste

Whisk together and simmer for about 5 minutes.

original greek coney sauce

Original Greek Coney Sauce

From the kitchen of Kevin Taylor, the BBQ Guru

I am a Coney dog aficionado. More than once I have opted for a Coney dog over a nice steak. I have tried dozens of Coney sauces and this one is by far my favorite. Our house always has a good supply of this in the freezer…even Kate likes this one!

1 pound ground beef
1 cup shortening
1 medium onion, diced
1/3 cup chili powder
2 teaspoons paprika
1 teaspoon black pepper, coarsely ground
1 teaspoon garlic powder
1 teaspoon cumin powder
1 teaspoon allspice
1 teaspoon basil, dried
1 teaspoon salt
1/2 teaspoon dried oregano

Brown beef, onion and shortening. Add remaining ingredients. Simmer for 2 hours. You may have to add some water. This freezes well.

rosy rosemary beef paste

Rosy Rosemary Beef Paste

From the kitchen of Kevin Taylor, the BBQ Guru

2 tablespoons whole-grain mustard
2 tablespoons Country Bob’s All Purpose Sauce or Steak sauce
2 tablespoons virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh rosemary, finely chopped or
    2 teaspoons dried, crushed rosemary

Mix all together.

Rub into roast, wrap and refrigerate for up to 12 hours.