Summer grilling begins with a great sauce

For most of my childhood, my dad grilled on a black enameled round grill. He filled it with charcoal, sprayed it with lighter fluid, let it sit for several minutes and then ignited the coals. I can remember the smell, a sickly chemical odor that made me run for the Cheerios; I was sure my food would taste like the gasoline he put in the lawn mower. Of course, it never did — he claimed it all burned off — but I still wonder how much of that stuff made it into the food we ate.

Then one day I looked out on the very large deck he had just built and saw the reason for his hard work that summer. There on the newly stained wood was a huge, brand new gas grill.

From then on, the sky was the limit — from meats to vegetables, chicken to fish, even fruits got the grill treatment, and he never looked back. The lighter fluid became a distant, bad memory.

That new grill needed new culinary creations, so he worked in the kitchen to create perfect sauces that became legendary; shish kebobs that were heavenly, fish fresh from the ocean, and creative smores that were much more than graham crackers and chocolate. I still make (or try to make) the sauce he used on his grilled chicken.

Sauces make grilled food so much better. A burger is delicious, one basted with a sweet or spicy or smokey sauce is pure delight. Chicken, steaks and fish are all elevated by the addition of a delicious sauce.

Sauces go back to ancient times and different regions in the country have their own favorite sauces.

The Pilgrims thought tomatoes were poisonous, so tomato based sauces were noy popular in the colonies for hundreds of years. During the Civil you could find sauces flavored heavily with the sugar, tomatoes, and molasses that were available on the sugar plantations.

Further southwest into Texas and you enter the heart of slow cooking, true barbecue. They use rubs and mops, fiery, thin sauces that are literally mopped onto slow-cooking meat using a smaller version of what looks like an old-fashioned cotton floor mop. This hot sauce reflects the many varieties of hot peppers that grow in that region. Maryland and Pennsylvania tend to favor mustard based sauces

Up to Kansas City and the sauces are thick, rich smokey tomato/molasses blends. This flavor has found its way back to the New England states and is a favorite here as well.

The sauces of America make grilling fun and interesting. So, take your choice and enjoy your summer by the grill. BTW — the measurements are only suggestions and approximates. These are meant to be bases for your own imaginations and family likes and dislikes. So have fun and get creative and let the kids help!!

Excellent ‘For Everything’ Barbecue Sauce (Pareve)

2 cups ketchup

1 cup water, apricot nectar, pomegranate juice or half and half apple juice and water

1/2 small onion, grated

1/3 cup apple cider vinegar, more or less, to taste

5 Tbsp. dark brown sugar, to taste

5 Tbsp. lt. brown sugar or molasses to taste

1-1/2 tsp. freshly ground black pepper

1-1/2 tsp. onion powder

1-1/2 tsp. ground mustard

1 Tbsp. lemon juice

1 Tbsp. kosher Worcestershire Sauce, to taste

Place all ingredients in a large saucepan. Mix well. Heat over medium-low heat until it begins to boil. Reduce heat and simmer, partially covered, for about 45 to 60 minutes to reduce and thicken. Stir frequently, taste, and adjusting seasonings and ingredients adding more sugar or spices as you like. Makes about 4 cups.

Super Spicy Pineapple Pepper Barbecue Sauce for Everything (Pareve)

This is great hot or cold. The sauce Is terrific with thinly sliced roast beef, chicken, or turkey instead of other condiments.

1 Tbsp. extra virgin olive oil

1 to 2 heads of garlic, roasted, about 10 to 20 large cloves

2 to 4 large cloves garlic raw

1/2 cup canola oil

1 yellow onion

1/3 cup crushed pineapple, juice reserved

2 cups Ketchup

1 cup water or pineapple juice

2/3 cup dark brown sugar, firmly packed

3 Tbsp. Golden Syrup, corn syrup or molasses

1/3 cup kosher Worcestershire sauce

1/3 cup apple cider vinegar

3 Tbsp. chili powder

1 tsp. Instant coffee (I use decaf)

Kosher salt to taste

Freshly cracked black pepper to taste

OPTIONAL: 1/2 to 1-1/2 tsp. cayenne pepper and/or 1/2 to 1 to 1/2 tsp. red pepper flakes, to taste. Finely minced jalapeno or other hot peppers

Preheat the oven to 400 degrees. Cut off the tops of the garlic heads and drizzle with the olive oil. Wrap in foil and roast for 35 to 50 minutes until golden and softened. Remove from oven and let cool.

Squeeze each clove of roasted garlic from the skin into a small bowl and discard the skin. Set aside. Process the onion and raw garlic in a food processor until coarsely chopped.

Place the canola oil in a large heavy saucepan. Heat the pan over medium heat for about 10 seconds. Add the onions to the pan. Sauté until the onions turn golden brown, 10 to 15 minutes.

Place the roasted garlic in the food processor bowl and add the remaining ingredients. Process until smooth. Add the sauce to the onions, stir well and bring to a gentle boil. Reduce heat and simmer very gently for 20 to 25 minutes to reduce and thicken. Stir frequently to avoid scorching. Let cool. Taste and adjust seasonings. Makes about 4 to 5 cups sauce.

Note: It is great on mashed potatoes, rice or even brushed on sweet corn before grilling.

Hot and Sweet Bourbon Barbecue Sauce (Pareve)

This is a great barbecue sauce for ribs, chicken or even hamburgers. It can be as hot as you like or as mild as you want. Divide the recipe in half and then add the “heat” to the half for adults for a family barbecue.

2 cups Ketchup

1/2 cup blackstrap molasses

1/4 to 1/3 cup Bourbon, less or more, to taste

1 to 3 (or more) Tbsp. hot pepper sauce

2 Tbsp. kosher Worcestershire sauce

1 tsp. paprika

2 cloves garlic, pressed through a garlic press

1 tsp. onion powder

2 heaping tbsp. dark brown sugar, more or less, to taste

3 Tbsp. canola oil

Combine all ingredients except the oil in a saucepan. Bring to a boil over medium heat and stir often. Reduce heat to simmer, stirring frequently, until thickened. Add the oil and whisk to blend. Let cool. Taste and adjust seasonings as desired. Refrigerate until ready to use. Can be made several days ahead.

Beer Flavored BBQ Sauce (Meat)

This was originally a sauce for chicken wings. I have used it on boneless, skinless chicken breasts and thighs; it is delicious.

1/2 cup olive or Canola oil
1 cup beer, any kind will do, even flavored beers like cranberry or honey or apple

1/2 cup Tamari or soy sauce

1/8 cup lemon juice

Pinch salt and pepper

2 tsp. freshly grated ginger

2 to 4 cloves garlic, minced

1/8 to 1/4 cup dark brown sugar

Place all the ingredients in a large bowl and whisk to blend. Makes about 2 cups. This sauce is great on chicken wings or chicken pieces

Mustard Grill Sauce (Pareve)

This is all about that mustard taste, so adjust all ingredients as you like. For the true mustard lovers, this is great basted on hot dogs, burgers, streaks, veggies or on chicken.

4 Tbsp. extra virgin olive oil

3 to 5 garlic cloves, minced

3 Tbsp. kosher Worcestershire sauce

3 Tbsp. balsamic vinegar, dark or white

3 tsp. yellow or Dijon mustard

3 Tbsp. tamari or soy sauce

Freshly grated black pepper to taste

Kosher salt to taste

OPTIONAL: A pinch of sugar or a drizzle of honey

Whisk all ingredients together. Taste and adjust seasonings. Baste on chicken pieces or hot dogs as they grill. Makes about 1/2 cup. Can be easily doubled.

Rubs are combinations of dry spices and sometimes a bit of liquid to make the rub into a paste. They are rubbed into the meat before cooking and impart a rich flavor to whatever they are on.

Kansas City Rub (Pareve)

1 cup dark brown sugar, firmly packed

6 to 8 Tbsp. paprika

2 Tbsp. freshly cracked black pepper

2 to 6 tsp. kosher salt, to taste

2 Tbsp. chili powder

2 to 3 Tbsp. garlic powder

2 to 3 Tbsp. onion powder

2 to 3 tsp. cayenne pepper

Mix all ingredients together and store in an airtight container for up to 4 months. Makes about 2 cups.

Lemon Herb Rub For Salmon or Chicken (Pareve)

2 Tbsp. freshly grated lemon zest

2 tsp. lemon pepper

1 to 2 tsp. dried dill

2 Tbsp. granulated garlic or garlic powder

1 Tbsp. granulated onion

1/4 to 1/2 tsp. kosher salt

1/4 to 1/2 tsp. ground ginger

Pinch sugar

Mix all ingredients together and rub gently on salmon or chicken before grilling. Alternatively, you can add some of the mixture to about 3 tbsp. of olive or canola oil and baste the fish as it grills.

Salt-Free Herb Rub for Chicken or Fish (Pareve)

2 Tbsp. oregano

2 Tbsp. thyme

1 Tbsp. parsley

2 Tbsp. granulated garlic or garlic powder

1 Tbsp. onion powder

OPTIONAL: 2 Tbsp. freshly grated lemon zest

Mix together and sprinkle on chicken or fish that has been rubbed with olive oil. Makes about 1/2 cup.

Greek Wet Rub for Grilled Chicken or Fish (Pareve)

2 tsp. freshly grated lemon zest

1 Tbsp. fresh oregano

1 Tbsp fresh thyme

2 to 4 cloves regular garlic

1/4 tsp. kosher salt

1/3 cup extra virgin olive oil.

1 to 2 Tbsp. freshly squeezed lemon juice

1 Tbsp. capers, drained and rinsed

Whisk all ingredients together and let stand for about 20 minutes for flavors to meld. Divide in half. Brush half on raw food and let stand for about 15 minutes. Use the rest to brush on as the food grills. Makes about 3/4 cup.

Write: Columnist@TheJewishStar.com