Chairman Mao’s People’s BBQ Sauce

• 32-36 oz Heinz ketchup (just buy whichever bottle is about that size err on the smaller size)
• 3/4 cup white granulated sugar (baker’s sugar preferred)
• 1 large white onion (grated)
• 1 medium yellow onion (chopped)
• 5/8 cup Rice Wine vinegar (it’s important to get a good vinegar)
• 2 tsp Turmeric
• 2 T Cayenne pepper
• 1 T White Pepper
• 4 Tsp Soy sauce
• 7 Cloves Crushed Garlic
• Crushed Ginger equal volume to the garlic

Mix all and let sit in fridge overnight to let the vinegar infuse. You can season to taste in the morning.

I can attest that time is a key factor in this recipe. The sauce got better practically every day until it went bad. I often make the mistake of making sauce the day of – I just don’t plan ahead well enough. It’s fine, but you can’t really get the blending of flavors that makes a sauce truly transcendent unless you make it days in advance. If you want to add drippings, that’s even better. Just make the base in advance and mix drippings to base as necessary.

HOG’S BREATH TEX-MEX BARBECUE SAUCE

• 4 tablespoons oil
• 1 cup minced onion or 2 cups chunked onion
• 4 tablespoons minced garlic
• 2 teaspoons ground cumin
• 1 small can chipotle peppers
• 2 cups ketchup
• 1/2 cup soy
• 4 tablespoons Worcestershire sauce
• 1 cup malt or apple cider vinegar
• 1/2 cup brown sugar
• 2 tbl Tequila

1. Heat oil in saucepan. Add pureed onion, squeezed garlic & cumin (or may substitute oregano) and sauté over medium heat for
   five minutes.
2. Put chipotle & ketchup in blender (or food processor) and puree. Empty into pan.
3. Rinse blender first with soy & Worcestershire sauce and empty into pan. Rinse again with vinegar and pour into pan.
4. Add brown sugar and tequila & simmer, stirring until slightly thickened, about ten minutes.
5. Season to taste.

Ancho Sun-Dried Cherry BBQ Sauce

• 1 cup rice vinegar
• 1 cup cider vinegar
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground coriander
• 2 tablespoons olive oil
• 1/4 yellow onion, small dice
• 2 garlic cloves (preferably roasted), minced finely
• 1/2 cup brown sugar
• 2 tablespoons molasses
• 6 oz sun dried cherries
• 2 cups ancho chile puree
• a 14oz bottle of ketchup
• 1 cup water
• salt and pepper to taste
• 2 tablespoons peanut oil

1. Combine vinegars, spices in a saucepan, bring to a boil and reduce by half. (about 10-15 minutes) Set aside.
2. In a skillet, saute onion and garlic in olive oil until lightly browned.
3. Add brown sugar and molasses to the pan, stir until well mixed/
4. Add reduced vinegar mixture, stir well, being sure to scrape the tasty browned bits from the bottom of the pan.
5. Stir in cherries, chile puree, ketchup, and water. Simmer for about 20 minutes
6. Season with salt and pepper, puree with an immersion blender or by transferring to a stand blender in batches.
7. Heat peanut oil, almost smoking, in a saucepan, add pureed sauce and refry for 2-3 minutes, stirring continuously. Add a bit of water if the sauce gets too thick.

The 3rd place sauce was made by my fellow iSchooler Josh, who didn’t name his sauce, so I dub it:

Whiskey and Spice Makes Everything Nice

• 1 medium onion, diced
• 6-8 cloves of garlic, roughly chopped
• finely chopped jalapeño pepper to taste
• finely chopped chipotle pepper to taste
• 2 cups whiskey (of your choice)
• 1 24oz bottle of ketchup
• 2/3 cup apple cider vinegar
• 1/3 cup Worcestershire sauce
• 1 cup brown sugar
• 2 cups maple syrup
• 1/2 cup tomato paste
• salt and pepper to taste

1. In a large sauce pot, sauteé onion and garlic with bourbon until the onions are translucent. Add the bourbon to the pan before turning on the heat to avoid large flames.
2. Add ketchup, Worcestershire sauce, vinegar, brown sugar, syrup, chiles, and tomato paste and bring to a simmer.
3. Reduce heat and simmer lightly until sauce thickens. Season to taste.