Mary Shivers
Ada, OK

KC Creole BBQ Sauce

Ingredients:
1/2 cup canola oil
2 large onions, chopped
1 medium green bell pepper, seeded and chopped
1 teaspoon minced garlic
1/2 cup thinly sliced celery
2 cups Ketschup
2 tablespoons brown sugar
1 teaspoon prepared mustard
2 teaspoons Worcestershire Sauce

Directions:
Heat oil in a large skillet over medium heat.  Add next four ingredients.  Saute for 6-8 minutes until onion begins to brown.  Drain well.  Return to skillet.  Stir in remaining ingredients.  Cook over low heat for 30-45 minutes, stirring often.  Serve on steakburgers.

Is there any aroma that makes stomaches growl more
than that of roasting meat mixed with the scent of a piquant
sauce?  Nothing compares to a whiff of that perfume
against the backdrop of a cool October evening.

Today and tomorrow will be dedicated to barbecue sauces
sent to us by our customers.  Many contain a sweet component,
such as brown or white sugar; tomato is another popular ingredient
used in these barbecue sauce recipes.  Because sugars and tomatoes
both scorch easily it’s best to apply those types of sauces near the
end of the cooking time, and to also move the meat away from
direct heat.  Enjoy!

Devon Delaney
Princeton, NJ

Java Lava BBQ Sauce

Ingredients:
1/2 cup very strong black coffee, espresso preferred
1 cup ketchup
1/2 cup red wine vinegar
1/2 cup firmly packed dark brown sugar
1 onion, peeled and chopped – about 1 cup
2 cloves garlic, peeled and crushed
2 tablespoons dark molasses
3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded (about 2 ounces or 4 to 5 tablespoons)
2 tablespoons Dijon
2 tablespoons Worcestershire sauce
2 tablespoons ground cumin seed
2 tablespoons ancho chili powder

Directions:  Combine all ingredients in a saucepan and simmer over low heat for 20 minutes.  Cool, then puree in a blender or food processor until smooth and strain.  Sauce can be stored in the refrigerator in a covered container.