Give new barbecue sauce recipes a try

Kansas City Classic Sauce

8 ounces tomato paste

12 ounces water

8 ounces white vinegar

1 1/2 ounces celery juice

6 ounces your favorite barbecue seasoning blend

6 1/2 ounces sugar

1/4 ounce cornstarch

1 to 2 drops liquid smoke

1 ounce salt

In a saucepan over medium-high heat, mix tomato paste and water together until smooth. Then add the remaining ingredients, in order. Cook over medium heat until sauce reaches 190 degrees, about 5 to 10 minutes.

Herb and Honey BBQ Sauce

(Preparation eight minutes)

1/4 cup finely chopped onion

1 clove garlic, minced

1/4 cup canola oil

12 ounces pear nectar

1/2 cup white wine vinegar

1/4 cup honey

2 tablespoon Worcestershire sauce

1 teaspoon prepared horseradish

1 teaspoon dry mustard

1 teaspoon salt

1/2 teaspoon dried thyme leaves

1/4 teaspoon dried rosemary leaves

1/4 teaspoon ground black pepper

Cook onion and garlic in hot oil until tender but not brown. Add remaining ingredients; simmer uncovered 5 minutes. Use for marinating and basting poultry or shrimp

Chipotle BBQ Sauce

1 tablespoon canola oil

2 cups diced yellow onion

7 cloves garlic, minced

1 cup ketchup

1 cup chipotle red chile paste, recipe follows

1/2 cup Worcestershire sauce

1/2 cup strong coffee

1/3 cup packed brown sugar

1/4 cup cider vinegar

1/4 cup freshly squeezed lemon juice

1 1/2 teaspoons Dijon mustard

2 teaspoons kosher salt

In a large, heavy saucepan heat the oil over medium heat and add the onion and garlic. Sauté until they begin to wilt. Add the ketchup and Chili paste and sauté for 4 minutes. Add the remaining ingredients stir and let simmer for 30 to 40 minutes. As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow it to cool. Place the sauce in a blender and puree. Store in the refrigerator.

Red Chili Paste

4 ancho chilies, seeded and stems removed

4 Mexican dried chilies, seeded and stems removed

3 cups chicken stock

1/2 white onion, diced

3 cloves garlic, minced

2 chipotle peppers, seeded and stems removed

Place the ancho and Mexican chilies in a large saucepan and cover them with the chicken stock. Add the onion and garlic. Bring the stock to a boil over high heat, reduce heat and allow to simmer for about 15 minutes or until the peppers have absorbed some liquid and have become soft. Put the pepper mixture, cooking liquid, and chipotle peppers into a blender. Blend on low speed, increasing to high speed as the puree combines. Yield: 3 cups

Big Bob Gibson's Alabama White BBQ Sauce

1 quart mayonnaise

3/4 quart apple cider vinegar

1/2 cup corn syrup

1/4 tablespoon cayenne pepper

Prepared horseradish

Lemon juice

Salt and freshly ground black pepper

Place all ingredients in a very large blender or food processor. (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.) Blend for 1 minute, or until thoroughly combined and mixture is smooth. Pour sauce into a large bowl.

Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table.

Sweet Orange BBQ Sauce

2 (14-ounce) bottles tomato ketchup

3/4 cup orange juice

1 tablespoon molasses

1 tablespoon Creole or whole grain mustard

1 tablespoon chopped garlic

1/2 cup chopped yellow onions

1/4 cup firmly packed light brown sugar

1 teaspoon hot sauce

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon cayenne

1 tablespoon peeled and grated fresh ginger

1/4 teaspoon freshly ground black pepper

Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times. Will keep for 2 or 3 weeks in the refrigerator. Yield: about 1 quart

Recipes from www.foodnetwork.com