Worcestershire Sauce Recipe What You Need: (Makes about 1 cup of sauce) 1/2 cup apple cider vinegar 1/8 cup molasses 1/8 cup soy sauce 2 tbsp honey 1 tbsp fish sauce 1 tsp pepper 1 clove garlic 1 tsp onion powder 1/2 tsp chili powder 1/4 tsp cinnamon or ground clove 1/2 tsp ground ginger Juice from 1/2 lime In a small saucepan, mix ingredients together and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and pour into a blender. Blend until smooth. Store in a dressing bottle, or covered bowl in the refrigerator for up to 1 month. Make Your Own Recipe: Whisky Peach Homemade BBQ Sauce Summary: Makes 1 Pint Ingredients 1 Tablespoon Butter 1/2 Cup Brown Sugar (divided) 1 Large Peach (sliced thin, pit removed) 2 Tablespoons Frozen Orange Juice Concentrate 1 Teaspoon Vanilla 1/4 Cup Whisky (I used rye whisky) 3/4 Cup Ketchup 1 Teaspoon Hot Paprika Instructions Add the butter to a large saute pan and heat over medium high heat. Once the butter is almost melted add in half of the brown sugar and the peaches. Stir the mixture and as the peaches begin to slightly soften (about 3-4 minutes) add in the orange juice concentrate and stir. Let the mixture cook and gently mash the peaches as they cook. Continue to stir so that nothing burns. Once you see the mixture slowly bubbling (because the sugar has melted and begun to caramelize) add the vanilla and CAREFULLY add in the whisky. You may want to turn the burner off before adding the alcohol so that you don’t spill any and cause a flare up. Then turn the burner back on. Continue to cook and stir until everything has thickened up and the peaches are very soft. Remove the pan from the heat. In a medium sized, heat resistant bowl, mix the ketchup, the remaining sugar and hot paprika together. Once blended, pour in the peach mixture. Stir to combine. You can leave the bbq sauce chunky or you can use a stick blender, or regular blender, to make it smooth. Use immediately or store in a covered container in the fridge for up to 2 weeks. Quick notes For the pork loin, I added 5 cloves of minced garlic, some freshly ground pepper and a bit of kosher salt to the barbecue sauce. I then rubbed it all over the pork loin and baked it in the oven. Variations If you don’t have hot paprika, you could use a dash of cayenne pepper and regular, or smoked, paprika. Preparation time: 15 minute(s) Cooking time: 20 minute(s) Heinz 57 Steak Sauce Recipe Raisin Puree 1/2 cup raisins 1/2 cup water 1 1/3 cup white vinegar 1 cup tomato paste 2/3 cup malt vinegar 2/3 cup sugar 1/2 cup water 1 tablespoon yellow prepared mustard 2 teaspoons apple juice concentrate 1 1/2 teaspoons salt 1 teaspoon vegetable oil 1 teaspoon lemon juice 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/8 teaspoon turmeric 1. Make the raisin puree by combining the raisins with the water in a food processor or blender. Blend on high speed for 1 minute or until the puree is smooth. Measure 1/4 cup of this puree into a medium saucepan. 2. Add the remaining ingredients and whisk until smooth. 3. Turn heat up to medium high and bring mixture to a thorough boil. Reduce heat to low and simmer, uncovered, for 1/2 hour or until thick. Let sauce cool and then refrigerate it in a covered container for at least 24 hours. Makes 3 cups. @tacmotusn BBQ recipe Recipe - BBQ sauce recipe (uses molasses) | Survival Monkey Forums @runswithdogs BBQ rub and awesomely simple 11 chili sauce! Primal - Paleo Recipe - Big Spareribs | Survival Monkey Forums Did I miss any others?