BBQ Season is Here!
Check out these mouthwatering BBQ and BBQ Sauce recipes.

Barbecue Beef
This easy barbecue beef recipe by Dean Howe, is from the Brandon Gallery’s ‘Edible Art’ Cook Book. Located in Fallbrook, California, Brandon Gallery is a co-operative gallery that showcases regional art and fine art crafts. Read more.  

Large tri-tip roast  -1 ½ inches thick
Non-seasoned tenderizer (meat)
Yellow mustard
Garlic Powder
Black Pepper

Tenderize both sides of the meat.
Spread with yellow mustard, garlic powder and pepper before putting on the hot grill.
Turn meat every 5 minutes until done to your liking. (Approximately 20 minutes for medium).
Slice cross-grain in narrow slices.
Serves 6-8.


BBQ Sauce
This tasty BBQ sauce comes from CeCe Werner, owner of Cameo Print Management, specializing in unique and personalized gifts. Read more. 

1 ½  cups ketchup
1 cup cider vinegar or red wine vinegar
¼ cup Worcestershire sauce
¼ cup soy sauce
1 cup light or dark brown sugar packed
1 Tbsp. dry mustard
1 cup chili powder
1 Tbsp grated peeled fresh ginger or 1 tsp ground ginger
2 garlic cloves, minced
1 Tbsp. vegetable oil
1 lemon slices 

Combine all the ingredients in a medium saucepan and bring to a simmer over medium heat, stir often, for 5 minutes. Remove the lemon slices. The sauce will keep, covered and refrigerated, for up to 2 weeks. Makes 4 cups.

Bar-B-Q Sauce
This barbecue sauce tastes great on spare ribs! The recipe is from the Yuma Heritage Festivals' Lettuce Days 'Arizona Grown Cookbook'. Yuma, Arizona, is the Winter Lettuce Capital of the World, and to celebrate, every January Yuma Heritage Festivals hosts Yuma's Annual Lettuce Festival. Read more. 

5 Tbsp. shortening
2 cups onions, chopped and browned
2 cups water
3 Tbsp. vinegar
3 Tbsp. Worcestershire sauce
6 Tbsp. brown sugar
½ cup lemon juice
2 cups chili sauce
1 cup ketchup
½ tsp. paprika
1 ½ tsp. salt

Cook 30 minutes, uncovered.


Cootie Gras BBQ Sauce
This barbecue sauce recipe is by Bob Jones, as published in Amado Territory Ranch Inn's Cookbook. Amado Territory Ranch Inn is a popular Southern Arizona destination featuring a charming western-themed Bed & Breakfast Inn, fine dining, art and shopping, and birding.  Read more.  

1/3 cup molasses
1/3 cup brewed, strong coffee
¾ cup ketchup
¼ cup cider vinegar
¼ cup Worcestershire sauce
3 Tbsp. chili powder
3 Tbsp. hot sauce
1 Tbsp. vegetable oil
2 tsp. dry mustard
1 tsp. soy sauce

Combine all ingredients and simmer for 1 hour.

Grilled Mustard Pork Chops with Two-Tomato Salsa
Thick boneless pork chops cooked on the BBQ is a special treat, and they do not take long to cook even when they are thick. Prepare the rest of your meal and keep it hot while you prepare your pork chops. Serve as soon as the chops are finished. Recipe by Teresa Johnson

Two-Tomato Salsa:

1 ½ cups diced Roma tomatoes
8 sun-dried tomato halves packed in oil, drained and chopped
¼ cup chopped fresh basil
¼ teaspoon cayenne pepper
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon minced garlic
4 boneless pork chops, ¾ inch thick
Fresh basil leaves 

Two-Tomato Salsa: Combine tomatoes, sun-dried tomatoes, basil, and cayenne in a medium bowl. Set aside.

Prepare grill. Combine mustard, honey, and garlic in a small bowl. Place chops on uncovered grill directly over medium-hot coals. Grill 4 to 5 minutes and turn. Brush chops with mustard mixture. Grill 4 to 5 minutes, or until chops are faintly pink in center.

If broiling is preferred, place chops in broiling pan on rack 4 to 5 inch from heat. Broil 5 to 6 minutes, or until brown. Turn chops and brush with mustard mixture. Broil 5 to 6 minutes. Garnish with basil and serve with Two-Tomato Salsa.


Jamaican Barbecue Sauce
This tasty barbecue sauce is from 'Homemade Cooking Good 'Nuff for Sharing', a cookbook published by the Antique Gas & Steam Engine Museum. Nestled on 55 acres of rolling farm ground in Vista, California; the museum preserves the early days of the American farm and rural community. Read more. 

1 ½ cup cider vinegar
4 tsp. lemon juice
3 Tbsp. Worcestershire Sauce
2 tsp. brown sugar
1 Tbsp. prepared mustard
½ tsp. flavor enhancer
1 cup ketchup
1 Tbsp. liquid smoke
1 tsp. garlic powder
1 tsp. cayenne pepper
½ cup tomato puree

Mix above ingredients well and store in a quart jar. This recipe will make about 1 ¾ pints and will last for several weeks in the refrigerator.