Mix all the sauces together. That’s your sauce. Juice can be used for marinades, dipping, and barbecues. I use ½ of the mixture for a family of 4.
Can be made and bottled.
Dit is heerlik , ek gooi bietjie knoffel ook by en swartpeper.

Basic Vinegar BBQ Sauce
1 1/2 cups apple cider vinegar, 1/2 cup hot water, 2 tablespoons brown sugar, 1 tablespoon paprika, 1 teaspoon cayenne, 1 teaspoon salt, 1 teaspoon black pepper. Stir the brown sugar into the hot water. Continue stirring until the sugar is completely dissolved. Add the remaining ingredients and heat on low for… a few minutes. This perfect to coat pulled pork, but don’t add so much that it gets soupy.

Basic Mustard BBQ Sauce
1 cup prepared yellow mustard
1/3 cup brown sugar
1/2 cup balsamic vinegar
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon cayenne
Mix all the ingredients in a saucepan and simmer on low for at least thirty minutes. This is great for southern pork style barbecue.
Once you’ve tried each of these BBQ sauce recipes, you can choose which is closest to what you want and begin modifying. Add or subtract ingredients, or change the amounts of different spices.
Finding the perfect barbecue sauce just takes time! Then you just have to decide whether to share your personal BBQ sauce recipe, or keep them begging!


BBQ Sauce recipe
I have included three basic BBQ sauce recipes – one for each type of main ingredient. Make the basic barbecue sauce by following the recipe, then start experimenting to develop your own signature sauce.
Basic Tomato BBQ Sauce
1 regular can of tomato sauce
1 can of tomato paste
2 tablespoons vinegar
2 tablespoons olive oil
2 tablespoons brown sugar
3 cloves garlic, crushed
4 tablespoons onion, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cayenne
fresh ground pepper to taste
Cook the garlic and onion until it’s soft, and then add all the rest of the ingredients. Simmer on low for 20-30 minutes. Keep stirring it often so it doesn’t burn, then refrigerate for a few days before you use it. This allows the flavors to blend and mellow.

Dez Milligan

TAAI HOENDER VLERKIES EN NEKKIES
125 ml sojasous
45 ml heuning
2 knoffelhuisies, gekneus
60 ml soet brandrissiesous
80 ml suurlemoensap
30 ml gekapte vars koljander
12 – 16 hoendervlerkies

Meng alles behalwe die hoender in ‘n groot pan of ‘n plat kastrol.
Plaas die hoendervlerkies in die mengsel en verhit oor matige hitte tot die mengsel begin kook.
Verlaag die hitte en laat prut sowat 20 minute tot die hoender gaar en gekaramelliseer is.
Draai die vlerkies een of meer keer tydens die gaarmaakproses om sodat dit egalig karamelliseer.
Garneer met gekapte pietersielie en sit dit voor met gebraaide aartappelwiggies.

Foto:  Adam Cloete
Adam Cloete
Arm mans garnale. Ek het die hoendernekkies met die taai sousie gaargemaak en toe met sous en al in die oond geplaas vir ‘n ruk om bietjie te braai.

RED BEAN SEAFOOD JUMBO
This is a down south recipe, the way we cook, an American southern dish!
1 lb red kidney beans
1 lb jumbo shrimp shelled
1 lb chicken cooked and pulled apart
1 lb sausage
1 lb crab legs, or crawfish tails
Total lbs meat (4 lbs)
1 LG can tomatoes
1 LG chopped onion
1 LG chopped bell pepper
5 LG garlic cloves roasted
2 stalks celery sticks chopped
3 Tbs Cajun seasons
3 Tbs herbs & garlic power
1 Tbs red pepper flakes
2 LG whole bay leafs
1 Tbs sage flakes
2 Tbs file gumbo powder
3 Tbs liquid crab boil

Cook beans with bay leafs, and the liquid crab boil, in separate pan add sausage all veggies, tomatoes cook high 15 minutes, pour in red beans, add all the other seasons except file and hold back, bring to boil, add seafood last, let cook let boil 10 minutes lightly stirring, when done, turn off before adding the file gumbo powder stir in lightly, then let stand 30 minutes, because if you let it boil, it will get gummy!
We server over rice!
Recipe and photo:  Janet Anderson

LEMON MERINGUE CUPCAKES
Bak vanilla kolwyntjies en skep met ‘n lepel die magie van elkeen uit en sit die proppies wat uitgeskep is, langs elke koekie.
Meringue vulsel:
1 blikkie kondensmelk
lemon curd
Neem die blikkie kondensmelk en roer die lemon curd teelepeltjies gewys by totdat die kondensmelk mooi styf en suur is.
Skep ‘n lekker lepel vol in die gaatjie van elke kolwyntjie en plaas die proppie koek wat uit geskep is, terug daarop.

Feestelike versiersel:
Hier moet julle my vergewe ek is Afrikaans en Engels getroud en nou dink en praat ek deurmekaar met die tale.
300 g strooisuiker
75 ml water
2 eierwitte
1 ml kremetart
paar druppels kleursel, indien dit verlang sou word

Berei ‘n double boiler potjie voor om die mengsel op te klop.
Klits die eierwitte, water en kremetart styf.
Voeg suiker bietjies gewys by terwyl jy dit klop vir 7 minute lank om ‘n lekker sponserige room te verkry.
Klits dan voedsel kleursel by indien jy dit nie wit wil hê nie.
Skep nou die skuimmengsel op die kolwyntjies en neem jou burner om die punte van die skuim ‘n goue bruin voorkoms te gee.
En so lyk dit eg soos die ware jakob.
Die mengsel is gaar en hoef nie weer te bak nie, want die kolwyntjie gaan te hard wees as dit terug oond toe gaan.

Resep en foto: Emelia Lans-Brown