BBQ SAUCE

BBQ SAUCE RECIPE

The following ingredients are from "secret" recipes so some experimentation is necessary to find the right combination, hope this is of some help.

• 1/4 cup water
• 2 tablespoons hot sauce
• 2 cups tomato sauce
  
• 3 to 6 peeled finely crushed garlic
  
• 1/4 cup honey
• 2 tablespoons molasses
• 2 tablespoons brown sugar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1 teaspoon coarse kosher salt or celery salt
  
• 2 tablespoons Cajun seasoning
• 1 pinch paprika
• 1 pinch crushed red pepper
• 1 pinch ground white pepper
• 1 pinch ground black pepper
• 2 tablespoons cornstarch
• 3 tablespoons fresh lemon juice
  
• 1/2 cup butter
• 1 small white or brown onion finely grated
• 1/4 cup apple cider vinegar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon finely shredded fresh ginger
• 1 tsp. zest orange peel

HOW TO START YOUR COALS

This is an easy step instruction to starting your BBQ fire using Charcoal and/or Mesquite Charcoal.
INGREDIENTS & TOOLS
Charcoal, and or Mesquite Charcoal.
A charcoal starter or chimney.
A wire brush.
Long Tongs.
Long BBQ Fork.
Wood chips (wood type) See "Wood Choices"

#1 Place the charcoal starter on your grill cooking surface or other safe location that will not burn, keep BBQ lid open or off. Place charcoal in the starter's top chamber. Insert 2 full pages of newspaper lightly crumpled into the lower chamber.
#2 Start the coals by lighting fire to 2 the newspaper under the charcoal in the lower chamber, in about 20 minutes the charcoal will be turning white and flames will be jumping from the top.
#3 Using a wet towel or glove to protect your hand, dump entire charcoal load into a neat pile on one side of your grill, avoid charcoal making contact with the walls of your BBQ grill, then add a layer of Mesquite charcoal if desired on top of the hot coals. ( Mesquite charcoal will allow for longer cooking time and add Mesquite flavor.
#4 After another 10 to 15 minutes your mesquite coals should be ready to go. The coals should be 50% to 80% white.
#5 Clean your grill surface with a wire brush, also the heat will help sanitize. Take a very wet towel and wipe the grill to clean. Take your tongs and place a folded piece of paper towel dipped in cooking oil and wipe the grill surface, this will help cure new grills and make it a non-stick surface.
#6 Add your pre-seasoned meats on the side of the grill without the coals (neutral side), this minimizes burning and flare-ups.
#7 Close your door.
#9 Add pre-soaked wood chips (soak in water or your favorite fruit juice for 10 to 60 minutes) Add a handful of wood chips every 20-30 minutes for the entire cooking time up to about 5 hours . Dry chips burn faster, deliver faster smoke and is good for suppressing flare-ups from fat and juices dropping on the hot coals during the cooking process.
#10 TURN YOUR meat over about twice during the cooking process.

COOK TIMES VARY WITH EQUIPMENT AND HEAT (Based on a charcoal starter load)
SALMON: 7 TO 15 MINUTES.
Whole Chicken: 90 minutes to 2 hours cooking time.
STEAKS : 10 to 20 depending on the cut.