Easy Homemade Barbecue Sauce Recipes
Making your own 
homemade barbecue sauce is really quite easy and is definitely recommended if you like to barbecue on a regular basis. Let’s face it, not only is store bought bbq sauce expensive, but it is usually loaded with artificial preservatives and flavors and good old high fructose corn syrup. Stop wasting your money and jeopardizing your health and make your own homemade barbecue sauce from scratch. I spent some time on YouTube the other day and found five excellent videos that teach you about the art of making your own homemade bbq sauce. After you watch the following videos, you will never buy another store bought barbeque sauce again.
BBQ Pit Boys Homemade Barbecue Sauce Recipe
Home Made BBQ Sauce
Bubba-Q Sauce Recipe
Jalapeno Beer Barbecue Sauce Recipe
Hugo’s Texas BBQ Sauce
Part 1
Part 2
How to Make a Teriyaki Marinade
To start with, what is teriyaki? Teriyaki is a Japanese cooking style in which ingredients are broiled or roasted in a sweet marinade, usually a soy sauce marinade. Japanese foods with teriyaki are largely fish ingredients, while in America meats like chicken and beef are often marinated with teriyaki. The word breaks down into two parts, tari- the sugary shine given off, and yaki- the grilling or broiling cooking method.
There are many different ingredients available to use when making your marinade. I’ll give you an idea of what to use and it’s up to you to perfect it for your tastes. Remember, cooking is all about experimenting and tweaking recipes the way you like it, so have fun. One more brief note, a marinade for our discussion is not the same as a sauce. A marinade is used for immersing our pre-cooked foods in, while a sauce compliments our food after it’s cooked. Here is a list of ingredients to consider using. I’ve seen teriyaki marinades with only two ingredients, so don’t fret if you don’t want to include many of these. Soy sauce, sugar or brown sugar, garlic cloves, sesame seeds, pineapple juice, ginger, whiskey, orange juice, garlic powder, lemon juice, red or white wine, vegetable oil, honey, dry mustard, mirin, gingerroot.
I’m a fan of sweeter teriyaki marinades so for this example I’ll use:
1/4 cup apple juice, 1/2 cup soy sauce, 1/4 cup brown sugar, 1 minced clove of garlic, and 2 tbsp white wine. This is a sweeter marinade that would taste good on chicken.
Simply mix these ingredients in a bowl and soak the raw meat inside the refrigerator for about 4 hours. Take the meat out of the marinade and fully cook in the oven. That’s really all there is to making your own teriyaki marinade. Adjust the measurements to how much meat you’re cooking (for every 1-1/2 to 2 pounds of food use about 1 to 2 cups of marinade) and be sure to throw out the remaining marinade as it’s been soaking in raw meat. If you want to baste the meat with marinade just before it’s done cooking for more flavoring, make sure to use fresh marinade, not what’s been soaking the raw meat.
If you don’t want to go through the trouble of experimenting and putting together a marinade of your own, there are many available brands of teriyaki marinade you can purchase at your grocery store or online. Some smaller label brands are great but even larger brands are hit or miss, so find a teriyaki marinade that holds its own in the cooking community. Happy cooking!
J.D. Cunningham loves to eat different types of marinated foods, such as teriyaki beef jerky, including hot teriyaki beef jerky.
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Master The Lowly White Sauce
Would you crave a cup of white sauce or hope that it is on the menu? Probably not, but you will find white sauce behind many fabulous dishes. If you want to be a really good cook, you must master the art of making a white sauce.
Three Types
The basics are the same for all three types of white sauce. The difference is simply how thick they are.
The thickest type is used to make souffles and croquettes. For croquettes, the sauce is thick enough to bind together your fillings. The mixture is then rolled in crumbs and fried. Souffles have beaten egg whites folded into them to make them light and airy.
The medium white sauce is probably the one I use most. It forms the basis for homemade macaroni and cheese (my children prefer it to any boxed mac and cheese), creamed vegetables, cheese sauce (makes broccoli very happy), and more.
A thin white sauce is used for cream soups. Often part of the milk is replaced by stock in this case.
Technique
The three basic ingredients of a white sauce are butter, flour, and milk. It is possible to make a fat-free white sauce by eliminating the butter and using skimmed milk. The results are not as satisfactory, but if your diet requires it, it’s good to know you have the option.
In a medium sauce pan over medium heat, melt your butter. Use 2 tablespoons of butter for each cup of white sauce. Make sure you do not allow the butter to brown.
Next, stir in the flour. The mixture of the butter and flour is referred to as a roux (pronounced like rue). Use 1 tablespoon for thin white sauce, 2 tablespoons for medium white sauce, and 3 tablespoons for thick white sauce per cup of sauce you are making.
American style white sauce just requires that you mix the two completely together (or you will have lumps). In French style cooking, you will cook the flour a little while to eliminate a “raw” taste. Personally, I can’t taste the difference. Again, do not let the mixture brown.
If you are adding any spices (salt, pepper, dry mustard, cayenne pepper, and so forth), you can add them with the flour.
The last step is to add your milk all at once. If you try to add a little at a time, you will end up with an almost impenetrable blob. So dump it all in and begin to stir. Some cooks prefer a whisk for this step.
At first, you will think that your sauce will be lumpy. But as the roux warms and as you stir, your white sauce will become very smooth.
Cook and stir over medium to medium-high heat until thick and bubbly.
To turn your white sauce into a cheese sauce, add 1/4 tsp. of salt, 1/4 tsp. of coarse ground black pepper, 1/8 tsp. red pepper, and a generous pinch of dry mustard. When the sauce is thick and bubbly, remove it from the heat and begin adding shredded sharp cheddar cheese, one small handful at a time, stirring after each addition. This method will keep your cheese sauce smooth. Use 4 oz. of cheese for each cup of sauce.
Use your white sauce to make ordinary vegetables turn into a designer dish. Here’s my family’s favorite holiday vegetable dish:
Creamed Corn and Peas Recipe
1 lb. frozen green peas
1 lb. frozen corn - try shoe peg, golden, or a mixture
1/4 cup butter (substitute margarine at your own risk)
1/4 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. coarse ground pepper
2 cups whole milk
Cook the vegetables according to the directions on the package. Drain well and keep warm while making the sauce.
In a saucepan over medium heat, melt the butter. Add the flour, salt, and pepper. Stir and cook until bubbly. Add the milk. Stir and cook until bubbly again.
Pour sauce over cooked vegetables. Stir and serve immediately.
Laurie Stroupe is the owner of Laurie’s Cobalt World at http://cobalt-world.com/ which offers quality cobalt glassware for your home including drinkware, serveware, dishes, decor, and gifts. She learned to cook from her mother who earned her degree in home economics at the University of Texas at Austin when Laurie was a girl. Visit Laurie’s BLOG at http://cobalt-world.blogspot.com/ And if you need a beautiful serving bowl for your creamed corn and peas, check out this beautiful serving bowl at http://cobalt-world.com/items/nicole-bowl.html
Article Source: http://EzineArticles.com/?expert=Laurie_Stroupe
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Quick & Easy Steak Marinade Recipe
Here is a recipe for a delicious & 
simple steak marinade. I made this the other day for my wife and it was fantastic. This easy to make steak marinade works exceptionally well with tougher cuts of meat as the acids in this marinade really break down the tough fibers.
This marinade also makes a wonderful salad dressing.
Well on to the recipe:
INGREDIENTS
1/8 Cup Red Wine Vinegar
1/8 Cup Balsamic Vinegar
1/8 Cup Rice Vinegar
1/4 Cup of Sesame Oil
1/8 - 1/4 Cup of Brown Sugar (Depending on how Sweet You Like It)
2 Cloves of Garlic Minced
1/8 Tsp of Freshly Ground Black Pepper
The Juice and Zest Of One Lime
1 TBS Of BBQ Sauce
1 TBS Ketchup
DIRECTIONS:
Whisk all ingredients together in a small bowl. Taste and adjust seasonings if desired.
Add your favorite cut of steak to a non reactive container such as glass or food grade plastic.
Pour the steak marinade over the meat. Cover and refrigerate.
The amount of time you marinate the steak depends on the cut of meat. For tougher cuts of meat like London Broil, marinade over night. For tender steaks like rib-eye or t-bone, marinate for an hour or two.
There you have it. I hope you enjoy this delicious and simple steak marinade!
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