Coffee Barbecue Sauce

1/2 cups Strong Brewed Coffee
1 cup Ketchup
3/4 cups Firmly Packed Brown Sugar
1/2 cups Apple Cider Vinegar
1/2 cups Finely Chopped Shallots
1/2 cups Sweet Red Chili Sauce
2 cloves Garlic, Grated
2 Tablespoons Soy Sauce
2 Tablespoons Ground Cumin
2 Tablespoons Chili Powder
1 teaspoon Sriracha Or Tabasco Sauce

Stir all ingredients in a medium sauce pan. Bring to simmer then reduce the heat to low until flavor melds, about 40 minutes, occasionally stirring the sauce. Cool to room temperature and serve. Will keep for about 2 weeks or more in the refrigerator.

Makes about 2 1/2 cups.

Alabama White Barbecue Sauce

1 cup mayonnaise
1 tablespoon creole mustard
1 teaspoon prepared horseradish
1 clove garlic, minced
1/2 teaspoon ground black pepper (or more to taste)
1/4 cup white vinegar
1/4 teaspoon salt
1/4 teaspoon paprika

Combine the ingredients in a medium bowl. Refrigerate at least 1 hour to allow the flavors to develop. Keep refrigerated in an airtight container for a week.

This sauce is perfect as a baste (just use near the end of cooking) or even as a dipping sauce for chicken, turkey, or pork. It’s great on a pulled pork sandwich, too!

South Carolina Mustard Barbecue

1 tablespoon olive oil or vegetable oil
1/4 cup minced onion
3 cloves garlic, minced
1 cup yellow ballpark-style mustard, like French’s
1 teaspoon dry mustard
1/4 cup ketchup
2 tablespoons sugar
1 teaspoon chili powder
1 tablespoon Worcestershire sauce
1 tablespoon freshly ground pepper
1 tablespoon red pepper flakes
3/4 cup water

Sauté onions and garlic in olive oil on low heat until soft and transparent. Whisk in remaining ingredients, cook on low heat for 30 minutes stirring often. Thin sauce if necessary with additional water. Add more red pepper flakes if you want it spicier. Cool then refrigerate

Use on ribs, chicken, or pulled pork.

Minimalist Barbecue Sauce

1 generously heaped tablespoon ketchup
1 tablespoon molasses
1 tablespoon apple cider vinegar
1 teaspoon hot sauce of your choice, such as Sriracha or Tabasco, plus more to taste
1 teaspoon Worcestershire or fish sauce, plus more to taste
Salt and pepper to taste

Whisk everything in a bowl, taste, add more of ingredients to taste, and seasoning as needed. More ketchup, for example, will make for a less intense sauce that’s closer to what you’d have in a bottle from a grocery store. The amount above makes 1/4 cup; scale it up as needed.

To make chicken skewers, cut 2 1/2 pounds of large, thick chicken breast cutlets into large chunks (about 1 to 2 inches). In a bowl, pour 1/4 cup of the sauce over it, just to thinly coat each piece. Thread them on skewers and grill on a very hot grill, rotating only when lightly charred underneath on each side, and continuing to rotate until they cooked evenly, about 7 to 10 minutes total, brushing occasionally with another tablespoon or so of sauce as they cook.

To make “fake baked beans”: Mince 1/4 of a onion and sauté slowly in 1 tablespoon of oil in the bottom of a medium saucepan, until soft. Add one 15-ounce can (1 3/4 cups) small white navy beans, drained and rinsed, plus the ingredients for one yield of the sauce above. Add 2 to 3 tablespoons of water and gently simmer the mixture together for 10 minutes, stirring occasionally, adding more water if it gets to dry, and adjusting seasonings to taste.