Hot and Spicy Barbecue Recipes


Signs of Spring are showing up in Mississippi; trees budding, grass and weeds starting to peek out and occasional southerly breezes encourage folks to get out and start barbecuing. I just got a pork loin today to make jerk pork barbecue on the smoker. Here are some spicy barbecue recipes that you can try as soon as your weather permits, and several good barbecue links.

RATTLESNAKE CLUB BARBECUE SAUCE
Perfect with any kind of meat. Makes about 3 cups.

  • 1-1/2 cups ketchup
  • 1/2 cup prepared chili sauce
  • 1/4 cup prepared steak sauce
  • 3 Tbsp. dry mustard
  • 2 Tbsp. prepared horseradish
  • 1 Tbsp. molasses
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. minced jalapeno chile pepper
  • 1 Tbsp. garlic juice (or use fresh garlic)
  • 1 Tbsp. Tabasco sauce, if desired

Whisk first 10 ingredients in bowl. Add hot pepper sauce to taste. (Can be prepared up to 1 week in advance. Cover and chill. Bring to room temperature to serve.)

SMOKE SIGNALS BARBECUE SAUCE
(From El Paso Chile Company's TEXAS BORDER COOKBOOK)

  • 3 Tbsp olive oil
  • 1 cup minced onion
  • 3 garlic cloves, peeled and minced
  • 1 Tbsp mild chile powder
  • 1 (28 oz) can crushed tomatoes with puree
  • 1 (12 oz) bottle amber beer, such as Dos Equis
  • 1 cup tomato-based hot salsa
  • 1/2 cup catsup
  • 1/4 cup packed light brown sugar
  • 4 chipotles in adobo sauce, minced
  • 2 Tbsp adobo from can
  • 2 Tbsp cider vinegar
  • 2 Tbsp unsulfured molasses
  • 1/2 tsp liquid hickory smoke flavoring
  • 1/2 tsp salt

In a heavy 3 qt saucepan, over low heat, warm the olive oil. Add the onions and garlic and cook, covered, stirring once or twice, for 10 minutes. Stir in the chili powder and cook, covered, for 5 minutes.

Stir in the crushed tomatoes, beer, salsa, catsup, sugar, chipotles, adobo, vinegar, molasses, liquid smoke and salt. Cook partially covered, stirring once or twice, until the sauce has thickened slightly and is shiny, about 30 minutes.

Cool to room temperature. If you prefer a smooth sauce, puree in food processor. Refrigerate for several weeks or freeze up to 3 mos. in serving-size containers.

DEM BONES BBQ SAUCE
By Mikey Cain

  • 4 32oz. bottles store-bought ketchup
  • 1 lb. blackstrap molasses
  • 1 cup blackberry jelly
  • 2 cups vinegar
  • 3 tbs. ground red pepper
  • 5 fresh habs (whole)
  • 2 white onions (chopped)
  • 2 med. bell peppers (chopped)
  • cloves garlic (chopped)
  • 1 lb. lt. brown sugar
  • ½ cup pickling spice IMPORTANT
  • 1 white cotton baby's sock (preferrably unused)
  • 2 tsp. celery salt
Put the ketchup and vinegar on a medium-low heat until good and hot, then slowly add molasses, brown sugar and jelly, stirring all the time until they liquefy with the hot mixture.
The copyright of the article Hot and Spicy Barbecue Recipes in Spicy Cuisine is owned by Judy Howle. Permission to republish Hot and Spicy Barbecue Recipes in print or online must be granted by the author in writing.

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