Salt Lick BBQ Sauce Recipe

Salt Lick BBQ Sauce Recipe
Yield:
Approx. 2 cups
BBQ SAUCE
Ingredients:
1 cup finished sweet and sour dressing (see below)

1/3 cup prepared mustard
1/3 cup Worcestershire sauce
1 tbsp hot sauce (carrot based preferred) – adjust to taste
1 tsp salt
1/2 tsp fresh cracked black pepper
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chinese five spice
1-2 tbsp honey
1-2 tbsp brown sugar
1-2 tbsp white sugar
Directions:
1. Place sweet and sour dressing, mustard, worchestershire sauce and all spices from salt to
chinese five spice in a large pot. Bring to boil. Simmer over medium heat for 30 minutes.
2. Take off heat and add honey, brown sugar, white sugar and hot sauce. Stir until well
incorporated.
3. Bring to room temperature before use, or pour hot when canning.
Sweet and sour dressing

Don’t worry, it only takes 1/2 cup apple cider vinegar, 1/2 cup brown sugar, 1/3 cup pineapple
juice, 1 teaspoon ginger, 1 clove fresh garlic, crushed, 1 tablespoon corn starch, 1 tablespoon
water, and 1/4 cup oil to prepare one cup of the sweet and sour dressing. First, all the ingredients
except the water, oil and cornstarch are mixed together, cooking over medium heat.
This mixture is cooked for 10 minutes. During the simmering, mix the water and cornstarch.
Add this slurry to the sauce and mix well while cooking. Take off the heat and let the mixture
cool down. Once it is cooled, blend the dressing and add a drizzle of oil.
Layne’s Chicken Sauce
3/4 c. Mayo
1/4 c. Ketchup
5 tsp. Worcestershire sauce
1/2 tsp. Black Pepper
1/2 tsp. Garlic powder
Combine all ingredients well and refridgerate for at least 72 hours before serving.
Alternative:
3/4 cup of mayonnaise

1/4 cup of ketchup
5-6 tsp Worcestershire sauce
1/2 tsp garlic powder
1 1/2 tsp fresh ground pepper (possibly even more)
1/4 tsp salt
1 tsp paprika
Chuy's Creamy Jalapeno Cilantro Dip Dressing
Ingredients
 3/4 cup Sour Cream
 3/4 cup Mayonnaise (if you prefer less mayonnaise, you may use 1 cup of sour cream and 1/2 cup
mayonnaise)
 1 packet 1 oz Dry Ranch Dip
 1/4 teaspoon Garlic Salt
 1/2 cup Cilantro (tightly packed, may add more for fresh flavor)
 3/4 cup Pickled Jalapenos (plus juice from a jar (may add up to 1 cup depending on heat preference)
 1/2 cup Buttermilk (if you want it to be thinner, add more buttermilk)
 2 Tomatillos optional
 2 teaspoons Fresh Lime Juice optional
Instruction
 In a medium mixing bowl, stir together sour cream, mayonnaise, ranch dip packet, and garlic salt.
 In blender or food processor, puree cilantro and pickled jalapenos with a little juice. (If using tomatillos, blend
with jalapenos and cilantro).
 Add cilantro jalapeno puree to mayo mixture.
 Stir in buttermilk until you reach desired consistency. Add fresh lime juice, if using.
 Refrigerate until ready to serve.
Franklin BBQ Sauce
Classic Barbecue Sauce, by Aaron Franklin
Makes about 3 cups
1 3/4 cups ketchup

1/2 cup plus 2 tablespoons water
1/4 cup plus 1 tablespoon cider vinegar
1/4 cup plus 1 tablespoon white vinegar
1/4 tablespoons plus 11/2 teaspoons brown sugar
2 tablespoons plus 11/2 teaspoons
Worcestershire sauce
1 tablespoon chile powder
1 tablespoon ground cumin
1 1/2 teaspoons kosher salt
1 1/2 teaspoons coarse black pepper
Combine all of the ingredients in a saucepan and warm gently over medium heat,
stirring occasionally. There is no need to bring the mixture to a boil, as the idea is just to
warm it enough to melt and integrate the ingredients. Once you have done that, remove
from the heat and let cool. Transfer to a jar, bottle, squeeze bottle, or however you want
to store it. Store in the refrigerator for up to 1 month.
Espresso Barbecue Sauce, by Aaron Franklin
Makes about 2 cups
1 1/2 cups ketchup

1/2 cup white vinegar
1/2 cup cider vinegar
1/4 cup dark soy sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 cup brown sugar
3 tablespoons (1 1/2 ounces) freshly pulled espresso
Brisket drippings, for flavoring
Mix the ketchup, both vinegars, the soy sauce, garlic and onion powders, and sugar
together in a saucepan and bring to a simmer over medium heat, stirring occasionally.
Remove from the heat, stir in the espresso, and then add the brisket drippings to taste.
Let cool, then transfer to a jar, bottle, squeeze bottle, or however you want to store it.
Store in the refrigerator for up to 2 weeks.

Salt Lick BBQ Sauce Recipe

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Salt Lick BBQ Sauce Recipe

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Salt Lick BBQ Sauce Recipe

1 cup finished sweet and sour dressing (see below)

Sweet and sour dressing

3/4 cup of mayonnaise

Makes about 3 cups

1 3/4 cups ketchup

Espresso Barbecue Sauce, by Aaron Franklin

Makes about 2 cups

1 1/2 cups ketchup

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