Bob Hart's BBQ sauces

BOB HART’S ALL-PURPOSE BARBECUE SAUCE:

This is a sauce you can customize – make it your own. Even bottle some and label it and give it as gifts to admirers of your barbecue skills. Take liberties, and try to find a secret ingredient all of your own to add. This is my version:

Combine 2 cups tomato sauce with 1/4 cup cider vinegar and a couple of glugs of Worcestershire sauce. Add 2tbs dried English mustard, 1tbs ground ginger, 2tbs molasses and 2tbs dark brown sugar. Fire it up with a few shakes of Tabasco – many shakes if you like it on the hot side, as I do – 1tbs onion powder, 1tbs garlic powder, a couple of glugs of Jack Daniels, sea salt and freshly-ground black pepper. Bring to a boil in a stainless-steel saucepan and simmer gently to thicken – about 15mins. Bottle in sterile jars and remember to work on that label (Mine’s called Hartburn Barbie Buster Sauce).

This sauce goes well with pork, chicken or burgers. Or anything you like, really.  

BOB HART’S TWO MUSTARD SAUCE:

This is an easy and tasty sauce that is especially good with char-grilled or barbecued fish, especially swordfish or tuna. It is also great with barbecued chicken.

Ingredients:

1 tbs chopped shallots
6 tbs dry white wine
2 cups whipping cream
2 tbs Dijon mustard
2 tbs seeded mustard
salt, pepper

Place shallots and wine in a saucepan. Bring to a boil, then simmer over medium heat until wine is reduced by about a third and the wine and shallot mixture is becoming a mush. Whisk in the cream, mustards and season to taste with salt and pepper.

Continue to simmer, stirring, until sauce thickens. Serve it, warm, over the hot, grilled ingredient.