Sauces n’ Salsas

The Book on Competition BBQ Now Available

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It’s Finally Arrived!  The long awaited “Book on Competition BBQ”

by Hot Grill on Grill Action BBQ Team
(2011 NE State Champions, 2011 “Jack” Invitation, 2011 American Royal Invitation)
As seen on:

  • In this book, we are going to show you, step by step, everything we have learned over many years of competition, giving away every “secret” we have.  Though they are included, we share far more than recipe secrets in this book.  You’ll learn how to find and enter a contest, what equipment to bring, what recipes we often use and others you should try, what woods to use and enough information about them to make your own informed decisions, how the judging process works, the timeline of a contest, how to compete for little to no money, our strategies to gain a competitive edge, the power of taste and most importantly….how to have FUN! 

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Roasted Tomato, Onion and Garlic Marinara

This is a great recipe for those that grow gardens, but is easily done with store bought goods.  As I mention below, I typically freeze my excess garden tomatoes and use them for this sauce.  Without canning or jarring, it will keep for a few weeks in the fridge, easily, maybe longer – I don’t know – I’ve never had it around that long!!!!


  • 18 – 20  Fresh Garden Tomatoes
  • 1 medium sized Vidalia onion
  • 1 medium sized head of garlic
  • 6 – 8 basil leaves, finely chopped

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Top Secret BBQ Sauce

I homework research started with a base KC BBQ sauce here and added a few things until it tasted right to me.  The pineapple juice was just a shot in the dark and it adds an incredible Zang! to the sauce – I think you’ll love it.  Post your comments and your own versions if you’d like!


  • 1 1/4 cup of Ketchup
  • 1 cup Water
  • 1/3 cup Apple Cider Vinegar
  • 1/4 cup Dark Brown Sugar
  • 2 tablespoons Molassas
  • 1 tablespoon Onion Powder
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Black Pepper

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Jamaican Jerk Sauce/Rub/Marinade

This recipe is a fantastic dipping sauce for any meat or a great marinade for chicken, pork, fish or beef.  It is great on wings, if you like jerk wings.  I will be trying this as a marinade, rub and sauce in a competition next weekend and will update this post with the findings.


  • ½ cup ground all spice berries
  • 1+ cup packed brown sugar (to taste)
  • 6 – 8 garlic gloves
  • 4 – 6 Habanero peppers
  • 1 tablespoon ground thyme
  • 2 bunches scallions (green onion)
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg

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Pepper Blend Hot Sauce (great on wings)

This stuff is pretty hot.  It can be used as a basic hot sauce for spicing up your favorite foods….but it is also thick enough to make a GREAT chicken wing sauce.  I would say it is just a grade above your typical “HOT” wings, heat-wise and it has incredible flavor.


  • 15 Kung Pao Chili Peppers
  • 5 Serano Peppers
  • 4 Habenaro Peppers
  • 6 Jalepenos
  • 2 cups Apple Cider Vinegar
  • 1 tbls kosher salt


  • Place all ingredients into blender (I use a Magic Bullet)
  • Puree

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Jack Daniels BBQ Glaze

This glaze was used at the Greater Omaha BBQ Society’s Nebraska State Championship on the spare ribs we turned in.  It is sweeter than one would expect by simply reading the ingredients.  The Jack Daniels in combination with the brown sugar makes for a sweetness one would expect from a KC style glaze yet it has an indescribable flavor.  Perhaps an easterner all tuned up on Jack could describe it, but not I.


  •  ½ C Ketchup
  • ½ C Soy Sauce – I used Kikkoman
  • ½ C Jack Daniels
  • 1 C Brown Sugar

Bare Bones BBQ Sauce

This sauce works great on nearly any BBQ product.  I prefer it on pork and chicken products – but it also works great on beef.


  • 2 cups of your favorite store purchased order generic viagra BBQ Sauce (I personally like Sweet Baby Ray’s Original)
  • ½ cup of apple cider vinegar (or to taste)
  • ½ cup of apricot preserves
  • ½ cup of honey, raw honey or agave nectar.  All 3 of them are a great sweetener.  I personally like regular honey – but it’s worth trying them all if you have the time and budget

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Holy Hell Hot Sauce

Holy Hell Hot Sauce is extremely versatile and can be used for all kinds of foods.

Be creative – but here are a few ways I’ve used it.


  • On it’s own as a salsa / dip / topper
  • Add as much as you want to any home made or store purchased salsa for extra heat
  • Add to chili for extra heat
  • Mix it in meat for any Mexican dish such as enchiladas or tacos

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Frampton’s Firey Garden Salsa


  • 8 – 10 Medium Garden Tomatoes
  • 3 – 4 Medium Sized Jalapenos
  • 2 large orange Habaneras
  • ½ Medium Sized Vidalia Onion
  • ¾ Bushel Cilantro
  • 2 limes, juiced (or to taste)
  • 1 clove garlic
  • 1 tsp Olive Oil
  • Salt n Pepper
  • 1 4oz can Green Chilies (optional)


  • Boil a large pot of water and place tomatoes into boiling water for 1 minute.  Remove promptly and transfer tomatoes to large bowl of ice water.  Remove skins of tomatoes (should come off very easily), cut tomatoes in half and remove seeds and any stem remaining.

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