Tangy Sweet BBQ Sauce
(also makes a great glaze for red meat)
Photos and recipies by Teresa Amboard
One 14 oz bottle of ketchup
One 12 oz bottle of chili sauce
½ cup brown sugar
1 teaspoon dry mustard
1/3 cup water
Mix all ingredients together in a sauce pan and heat to a boil. Stir to
dissolve the sugar… and it’s done!
General BBQ Tips from a guy who thinks he’s the best barbecue ever (don’tall men think that?)
1. Keep the heat low as it cooks the meat more evenly.
2. Marinate, marinate, marinate, since BBQ tends to dry meat.
3. If you use wood chips for smoking, soak them in water first for at least 30
minutes.
4. Boil ribs on the stove for 30 minutes before placing on the barbecue, to prevent them from getting tough.
5. If meat was frozen, ensure it is thoroughly thawed in the center before placing on the barbecue.
6. Limit salt as it dries the meat.
7. If placing fish filets on the barbecue, ensure you have a fine grill, or put them on oiled
aluminum foil with holes poked in it. Otherwise the meat will drop through the grill.
This is delicious, but not recommended for red meat as it’s a bit too sweet.
You’ll need:
1 cup mango juice (or blended chunks of mango)
1/3 cup orange juice
1/3 cup pineapple chunks with juice
1/3 cup honey
Prepare by mixing the juices. Heat gently then add the honey.
