3 Easy Barbecue Sauce Recipes to Up Your Grilling Game

first_img6 sliced scallions1 cup pear juice1 cup hot pepper paste (gochujang)1/2 cup makgeolli1/2 cup mirin1/2 cup soy sauce1/2 cup sugar1/2 cup Korean chili flakes (gochugaru)1/2 cup corn syrup1/2 cup toasted white sesame seeds3 tbsp sesame oil3 tbsp minced garlic2 tbsp minced ginger1 tbsp black pepperMethod:Sweat the sliced scallions, garlic, and ginger together with cooking oil.Add the makgeolli and mirin. Let the liquid reduce by half then add the remaining ingredients.Stir well and make sure all ingredients are combined, then simmer for 10 minutes. 10 Classic Vodka Cocktail Recipes You Can Mix at Home 5 Classic Whiskey Cocktails You Should Know How to Make 7 Fall Cocktail Recipes to Enjoy With Cooler Weather Grilling season is upon us, and we’re prepping by giving our grills a good scrub and stocking the pantry with things like dry rubs and seasoning salts. And while we always love a good homemade meat glaze, there is no shame in going out and buying a bottle of barbecue sauce when you’re strapped for time. Or maybe you’re simply feeling a little bit lazy. Don’t worry, we’re not judging. There are plenty of top-notch bottled barbecue sauces on the market these days, many of which are made without high-fructose corn syrup or artificial flavors. But making a grilling sauce from scratch doesn’t have to be a big production.We turned to three chefs across the country to get their easy barbecue sauce recipes that don’t require a lot of time to put together. Though the ingredient lists can look a little daunting at first, it’s likely you have most of the components in your pantry already. Plus, after stocking up on the rest of the ingredients, you can make these delicious meat glazes all season long. Whip up these big batch recipes, store them in the fridge, and reach for them anytime you break out the grill.South Texas Mustard Base BBQ SauceAnastassios Mentis/Getty Images(By Jason Dady, owner of Shuck Shack, Tre Trattoria, Two Bros. BBQ Market, B&D Ice House, and The Bin Tapas Bar)“This is a classic South Texas mustard base barbecue sauce,” Dady says. “It is the Texan staple, from brisket to ribs, turkey to cabrito. It’s a tried and true Texas barbecue sauce. I love using the Maille mustards because of their finesse and sharp flavors.”Ingredients:3 medium yellow onions, chopped1 lb fresh peaches, diced6 garlic cloves, finely chopped1/2 cup ketchup1/2 cup Maille dijon mustard1/2 cup Maille Old Style1/4 cup molasses1/4 cup tomato sauce1/4 cup red wine vinegar1/8 cup Worcestershire1/8 cup fresh lemon juice1/8 cup brown sugar1/4 cup coarse black pepper2 tbsp Cholula hot sauce2 tbsp kosher salt1 tbsp dry mustardMethod: In a medium saucepan over medium heat, sweat onions, garlic, and peaches until soft.Stir in remaining ingredients and simmer for 1 hour over low heat, being careful not to scorch.Puree and strain. Chill immediately and use as needed.Cherry BBQ Saucemphillips007/Getty Images(By Justin Cucci, owner of Root Down, Linger, El Five, Ophelia’s Electric Soapbox, and Vital Root)“Cherries are life-changing moments for me, especially Rainer,” Cucci says. “To add them to a smoky barbecue sauce, it’s a whole new thing. Tart, sweet, and fleshy, they change barbecue to a more refined flavor and really make grilling meats, chicken, and even veggies into a true seasonal summer event.”Ingredients:2.5 lbs fresh Bing or Rainier cherries1 lb brown sugar5 cloves fresh garlic, peeled8 oz organic ketchup8 oz tamari soy sauce8 oz tomato paste8 oz Cholula hot sauce6 oz apple cider vinegar4 oz yellow onion4 oz Worcestershire dauce1/4 cup chili powder2 tbsp smoked paprika powder1 tbsp hickory liquid smoke seasoning1 tbsp kosher salt2 tsp black pepper1 tsp cayenne chili1 tsp chipotle chili powderMethod:Pit the cherries and blend in a blender until smooth.In a large saucepan, sweat the onion and garlic until translucent in color.Add the tomato paste and ketchup and cook for 10 minutes.Add all the remaining ingredients, including the cherry puree, and cook for 30 minutes.Cool the sauce and then blend until very smooth in a blender.Check and adjust seasoning.Korean Rib GlazeNatapetrovich/Getty Images(By Brandon Kirksey, owner and chef of Foxsister)“This is the perfect sauce for glazing baby back ribs hot off the grill,” Kirksey says. “It also works great for barbecue chicken or grilled tofu!”Note: If you can’t find Makgeolli (Korean unfiltered rice beer, which you can learn more about here) you can substitute sake.Ingredients:center_img Editors’ Recommendations 10 Reasons Why Yuzu Should Be Your New Favorite Cocktail Ingredient The Peached Tortilla’s Fried Rice Recipe Is Just Plain Deliciouslast_img

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