Recipe for Barbeque Sauce

Love wine and grilling? Looking for a great recipe for barbeque sauce to pair with wine? Then you’ve found the right page.

Great Recipe for Barbeque Sauce

Stock up on the napkins, it’s time to treat yourself to that long-anticipated succulent summer indulgence – known as barbeque. The fearless flavors of this category of cuisine demand a worthy companion in the wine that you choose.

Most agree that Zinfandel stands out as the favorite wine to pair with a recipe for barbeque sauce. With its deep color, full tannins, high alcohol content, and strong flavors of cherry, berry, plum, pepper, spice, and tobacco, this wine is definitely up to the challenge, especially when paired with meat.

A smoky Syrah/Shiraz or a spicy, fruity Spanish Rioja are other fine alternatives that will hold their own no matter how bold your recipe for barbeque sauce gets.

Barbeque may not sound like white wine territory, but there are some excellent pairings for barbequed chicken and pork including dry Riesling, Sauvignon Blanc, Chenin Blanc and Pinot Grigio.

Check out these sassy barbeque sauce recipes and let us know what wine you think goes best with each of them.

Big Bob Gibson’s Alabama White BBQ Sauce

http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/big-bob-gibsons-alabama-white-bbq-sauce-recipe/index.html

Makes about 2 quarts

Ingredients:
1 quart mayonnaise
3/4 quart apple cider vinegar
1/2 cup corn syrup
1/4 tablespoon cayenne pepper
Prepared horseradish
Lemon juice
Salt and freshly ground black pepper

Directions:
Place all ingredients in a very large blender or food processor. (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.) Blend for 1 minute, or until thoroughly combined and mixture is smooth. Pour sauce into a large bowl.

Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table.

Kansas City Barbeque Sauce

http://bbq.about.com/od/barbecuesauce/r/bl80922a.htm?p=1

Makes about 3 cups

Ingredients:
1 1/4 cup ketchup
1 cup water
1/3 cup cider vinegar
1/4 cup dark brown sugar
2 tablespoons molasses
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon black pepper
1 teaspoon celery salt
1 teaspoon allspice
1 teaspoon cayenne

Directions:
Combine all ingredients in a saucepan over a medium heat. Stir constantly for 5 minutes. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Sauce should be thick. Allow to cool. Store in an airtight container. Refrigerate.

Jamie Oliver’s Homemade Barbeque Sauce

http://www.foodnetwork.com/recipes/jamie-at-home/best-barbecued-meat-and-homemade-barbecue-sauce-recipe/index.html

Ingredients:
1 heaped teaspoon cumin seeds
2 tablespoons fennel seeds
5 cloves
Sea salt and freshly ground black pepper
Bunch fresh thyme or lemon thyme, leaves picked
Bunch fresh rosemary, leaves picked, a few whole sprigs reserved
1 orange, zested and juiced
1 bulb garlic, broken into cloves and peeled
4 heaped teaspoons sweet smoked paprika
6 tablespoons balsamic vinegar
1/2 cup organic tomato ketchup
8 tablespoons olive oil
10 bay leaves

Directions:
To make your marinade, grind the cumin seeds, fennel seeds and cloves in a pestle and mortar with some salt and pepper. Chop the thyme and rosemary leaves, orange zest and garlic together finely. Put into a bowl with the ground spices, then add the rest of the marinade ingredients and mix together.

Giada DiLaurentis’ Balsamic BBQ Sauce

www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-or-steak-with-balsamic-bbq-sauce-recipe/index.html

Ingredients:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

Rachel Ray’s Chunky Ginger-Mango Barbeque Sauce

Ingredients:
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 medium red onion, chopped
1 small red pepper, seeded and chopped
2 mangos, peeled and chopped
Salt and freshly ground black pepper
1/4 cup tamari sauce
2 tablespoons Worcestershire sauce
1 (1-inch) piece ginger root, peeled
1 orange, zested and juiced
1 lime, zested and juiced
1/4 cup honey
1 cup chicken stock
Hot sauce, a tablespoon or so
4 pieces boneless skinless chicken breasts or thighs
4 loin lamb chops
1 cup chopped arugula or frisee or mixed baby greens
Handful basil or tarragon leaves, shredded or torn

Directions:
Heat 1 tablespoon extra-virgin olive oil in a sauce pot or grill pan over medium-high heat. Add onions, peppers and sauté to soften 3 to 4 minutes, then add mango and season with salt and pepper. Stir in soy sauce, Worcestershire, ginger, a little zest of citrus fruits, honey, stock and hot sauce. Cook the sauce for 10 minutes, add the orange and lime juice and cook for 2 minutes more, to thicken. Remove the ginger chunk.