This sauce is a “must” for all Barbecues and goes well with any type of meat (or even veggie stuff). The recipe has been in the Robinson family for a number of years*, and had been passed on to most people who have tried it. It is really simple to prepare and is ready in less than 10 minutes!

Ingredients: (Serves 4)

4 tablespoons Demerara sugar (any sugar will do, but this gives the best flavour)
1 Garlic clove, crushed.
3 tablespoons tomato ketchup
3 tablespoons soy sauce
1 tsp Worcestershire sauce
Juice of 1 orange (can be substituted with 3 tablespoons orange juice)
4 tablespoons white wine vinegar (malt or spirit vinegar can be used instead)
1tsp English mustard
Black pepper and a small pinch of salt

Preparation:

Put all the ingredients into a pan. Mix together, bring to the boil and simmer on a low heat until it reduces slightly and thickens (approximately 5 minutes).

Pour into a jug and serve warm. (It can easily be micro-waved to re-heat if necessary.)

*originally adapted by Anne Robinson from a barbecued spare rib recipe in the 1973 Reader’s Digest book ‘The Cookery Year’

That’s easy!!

Get the big jar of cherries. Dump out 2/3 of the juice and refill with vodka or rum. You can get different flavour vodka for different flavour cherries. Then let sit at least 7 days in the fridge. I left mine for months.

To get a big kick out of them use 151 or grain alcohol. For that I would dump out only half the juice.

Papasmurfbell
June 2005

This is one of the easiest ways of getting pork ready for a barbecue. Teriyaki is a Soy Sauce and wine based marinade - available from most supermarkets. It is quite salty, so I would not recommend adding salt to the recipe.

Ingredients: (Serves 4)

4 Pork steaks. (It also works well with small size chops, but I prefer steak as it can be cut into smaller portions)
3 Garlic cloves, crushed.
2 tablespoons of Teriyaki marinade
1 tsp Olive oil
Black pepper

Preparation:
Mix together the Teriyaki, garlic, oil and pepper in a flat bottomed dish. Add the pork pieces one at a time, ensuring each one has a thin coating of the marinade on both sides (Don‘t worry that there is not a vast quantity of liquid. It doesn‘t need much, because the flavours are quite intense.)

Cover and leave for as long a you can in a fridge - a minimum of 30 minutes, but overnight if possible. Turn the steaks over half way through marinading to ensure all of the meat has been in contact with the marinade.

Cooking:
Remove the pork from the marinade and BBQ on a medium heat for approximately 10 minutes, turning occasionally. Ensure that the meat is cooked through, but do not leave on the heat for too long since pork has a tendency to become dry. Part way through cooking pour any marinade / garlic left in the bowl onto the meat to enhance the flavour.

Old Bay Barbeq Chicken

1 cup ketchup
1/4 cup apple vinegar
2 tablespoons brown sugar
1 teaspoon McCormick® Ground Mustard
2 teaspoons Old Bay® Seasoning
1 teaspoon Worcestershire sauce
2tbs butter
1/4 c chopped onions
3 1/2 pounds bone-in chicken parts
vegetable oil
2 teaspoons Old Bay® Seasoning

DIRECTIONS:
Saute onions in butter until soft
Combine all barbecue ingredients in a small saucepan. Simmer over low heat for 10 minutes. Remove from heat.
Lightly brush chicken pieces with oil. Sprinkle generously with Old Bay.
Grill chicken over hot coals for about 40 minutes, turning often. During last 10 minutes of grilling, brush chicken with barbecue sauce. Serve with additional barbecue sauce on the side.

I also make the sauce and use it to make a "pulled" chicken or pork. Tailgate favorite

Submitted by dkraven. Ravens Insiders.