Best Florida Barbecue Sauce Recipes

Seminole Gold Barbecue Sauce image

Provided by johnvac52

Categories Sauces

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 cups prepared mustard
1/2 cup packed brown sugar
3/4 cup cider vinegar
1/2 cup beer
1 tablespoon chili powder
1 teaspoon fresh ground black pepper
1 teaspoon fresh ground white pepper
1/2 teaspoon ground cayenne pepper
1 1/2 teaspoons Worcestershire sauce
2 tablespoons butter, room temperature
1 1/2 teaspoons liquid smoke flavoring
1 teaspoon louisiana hot sauce

Steps:

In a heavy non-reactive saucepan, combine mustard, brown sugar, vinegar and beer.
Season with chili powder, black, white and cayenne pepper.
Bring to a simmer over medium high heat.
DO NOT BOIL, or you will scorch the sugar and peppers.
Reduce heat and simmer for about 20 minutes.
Mix in the Worcestershire sauce, butter, and liquid smoke.
Simmer for another 15 to 20 minutes.
Add a few dashes of the hot sauce to taste.
Pour into an airtight jar and refrigerate over night to allow flavors to blend.
This will keep in fridge for a couple of weeks.

Nutrition Facts : Calories 83.3, Fat 3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 392.1, Carbohydrate 12.6, Fiber 1.3, Sugar 9.9, Protein 1.4

Florida Barbecue Sauce image

Provided by Penny Hawkins

Time 40m

Number Of Ingredients 8

1 stick unsalted butter
1 c cider vinegar
1 c catsup or ketchup
1 jar(s) 5 to 6 oz. prepared horseradish, not the creamy kind.
6 juice of lemons or limes, your choice
1 tsp salt
1 Tbsp worcestershire sauce
1 tsp hot pepper sauce

Steps:

1. In a medium size stainless or enamelware saucepan, melt butter. Add remaining ingredients. Bring to a boil and simmer uncovered 20 to 25 mins. Use as basting sauce on pork, chicken, beef and serve as a table sauce. Left over sauce can be refrigerated and kept up to 2 or 3 weeks.
2. Yield:3 1/2 cups. Note: If using this sauce on chicken, lemons are better than limes; limes give a sharp tang that suits pork or beef to T.