6 Best Sauces For Outdoor Cooking / Grilling

There are many sauces you can buy to accompany your grilled meats.

However, nothing beats a good homemade sauce.

There are recipes for all sorts of sauces, depending on your preference and taste. Some recipes vary according to country, and even state.

Sauces used for grilling meat can be traced back to the early settlers in the US.

They arrived from countries such as Germany, France and the United Kingdom. They all brought their own flavors and ingredients with them. These ultimately influenced the sauces we use today.

But which are the best?

Let’s look at some of the favorite recipes from a few US states.

South Carolina BBQ Sauce

South Carolina BBQ Sauce

This classic sauce has a tangy flavor and a distinct yellow color.

The main base of the sauce is mustard. This was introduced in this area from Germany and has remained popular ever since. It’s an excellent sauce to accompany tender, pulled pork or juicy chicken.

Ingredients

  • 2 cups of yellow mustard (prepared, traditional yellow mustard, not Dijon)
  • ⅔ cup of vinegar (cider)
  • 3 tablespoons of tomato paste (or tomato ketchup)
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    ½ teaspoon of hot sauce (chipotle, tabasco or your own favorite)
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    ¾ cup of sugar
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    1 chicken bouillon cube or 2 teaspoons of granules
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    2 teaspoons of rosemary leaves (dried)
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    1 teaspoon of celery seeds
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    3 teaspoons of dry mustard powder
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    2 teaspoons of onion powder
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    2 teaspoons of garlic powder
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    2 teaspoons of coarse salt
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    1 teaspoon of fresh ground black peppercorns

How to Prepare

  • Mix all the wet ingredients in a bowl
  • Add the bouillon. If you are using a cube, crush it before adding
  • Crush the dried rosemary and celery seeds. You can either use a mortar and pestle, a blender or grinder
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    Add the remaining dry ingredients and mix well
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    Place in a refrigerator for an hour, to allow the flavor to develop, and then serve

This easy sauce requires no cooking and will keep for over a month in the refrigerator - ready for your next grilling session.

East Carolina BBQ Sauce

East Carolina BBQ Sauce

This vinegar-based sauce is perfect for cutting through the fattiness of pork ribs or a pork shoulder. It can even be used for a whole suckling pig. Used in two ways, you can baste the meat while it’s cooking, or serve it as a dip.

It will help cleanse that fatty taste you might get from these cuts of meats. It will also enhance their flavor during the grilling process.

Ingredients

  • 1½ cups of vinegar (distilled white or cider)
  • 1 teaspoon of hot sauce of your choice
  • 2 tablespoons of white or brown sugar
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    1 tablespoon of salt
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    2 teaspoons of crushed chipotle or red peppers
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    2 teaspoons of ground fresh black peppercorns

How to Prepare

  • Place all the ingredients in a jar, seal the lid and shake well
  • Leave to sit for a minimum of 12 hours to allow the flavor to develop
  • Place some of the sauce in a bowl or cup and baste the meat using a brush
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    Warm the remaining sauce and serve with meat for pouring or dipping

Texas BBQ Sauce

Barbecue Texas Sauce

This versatile sauce is the perfect accompaniment for any type of meat.

It is particularly good for basting a beef brisket on the grill, and for dipping afterwards. Try it instead of your regular sauce on burgers and sandwiches.

Ingredients

  • ¼ cup of butter
  • ¼ cup of minced onion
  • 2 minced cloves of garlic
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    1 cup of water
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    1 beef bouillon cube
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    1 cup of ketchup
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    ½ cup of vinegar (cider)
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    3 tablespoons of Worcestershire sauce
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    2 tablespoons of brown mustard
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    2 tablespoons of honey
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    1 tablespoon of paprika
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    2 teaspoons of chili powder
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    Salt and pepper to taste

How to Prepare

  • Melt the butter in a medium saucepan over a low-medium heat
  • Add the celery and onion and cook for four to five minutes, or until soft
  • Add the garlic and cook for about 20 seconds
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    Add the bouillon and water, stirring until the cube dissolves
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    Add all the remaining ingredients and bring to a simmer. Cook on a low heat for 15 minutes. Stir the sauce occasionally
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