Baste with one of these sauces during the last 5 minutes of grilling. Reserve some sauce before basting to serve over meats, chicken, or fish at the table.
Bourbon Barbecue Sauce: Saute 1 cup finely minced onion and 4 minced cloves garlic in 2 Tbs vegetable oil in a large saucepan over medium heat until softened, 5 minutes. Add 1 cup bourbon, 1 15-oz can tomato sauce, 1/2 cup cider vinegar, and 1/2 cup brown sugar. Cook, stirring often, until thickened, about 30 minutes. Stir in 1/2 tsp salt, 1/8 tsp. ground red pepper, and 1/2 tsp fresh ground pepper. Use to baste grilled chicken or ribs.
Makes 1-1/2 cups.
Orange-Chipotle Sauce: Puree together 1/2 cup orange-juice concentrate, 1/4 cup cilantrol leaves, 2 Tbs olive oil, 1 Tbs honey, 1 Tbs grated orange zest, 2 tsp. minced chipotles in adobo sauce, 1 tsp, minced garlic, and 1/2 tsp salt in a blender. Use to baste grilled chicken, seafood or pork chops.
Makes 3/4 cup.
Sweet-And-Spicy Peach Sauce: Boil 2 cups peach nectar and 1 cup white wine vinegar in a large saucepan over high heat until thickened and reduced to 1 cup, about 30 minutes. Cool; stir in 2 seeded and minced jalapenos, 1/4 cup chopped basil, 2 Tbs honey, 2 tsp lime juice, 1/2 tsp salt, and 1/2 tsp pepper. Use to baste grilled chicken, shrimp, or fillets of a mild white fish.
Makes 1 cup.
Ginger-Sesame Sauce: Cook 2 Tbs minced garlic and 1/4 cup minced ginger in 2 Tbs vegetable oil in a medium saucepan over medium-high heat, 3 minutes. Add 1/2 cup oyster sauce, 1/3 cup light soy sauce, 13/4 cup sugar, and 1/4 cup gin and cook over high heat until thickened, 10 minutes. Remove from heat and stir in 1 tsp dark sesame oil and 1/3 cup sliced scallions. Use to baste grilled seafood, flank steak, or pork chops.
Make 2/3 cup.
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