These artichokes are so easy to prepare and are a great accompaniment to any barbecue of grilled meat, poultry, or fish

Ingredients

mayonnaise, cilantro, lime juice, artichoke, oil and vinegar based bbq sauce

Instructions

Sweet chile sauces, popular in Asian cuisines, are available in Asian markets–or you can make your own, like this recipe from Chef Russell Siu. This recipe uses the larger and milder Thai chiles.

Ingredients

• 1 cup mirin (sweetened rice wine)

• ½ cup soy sauce

• 1/4 cup sugar

• 1/4 cup sake

• 1/4 cup cornstarch mixed with water until smooth

• 1/4 cup minced Thai chiles (prik chee fa)

Instructions

In a non-reactive pot, add the mirin, soy sauce, sugar, and sake and bring to a boil. Thicken by adding the cornstarch and water and stirring well. Simmer over low heat for 5 minutes. Remove from the heat and add the chiles.

The Grand Prize-Winning recipe.

Ingredients

• 1 cup molasses

• 2 cups Costa Rican strong perked black coffee

• 1 cup packed light brown sugar

• 3 cups tomato ketchup

• 1 teaspoon seasoning salt

• 1/4 cup Worcestershire sauce

• 1/3 cup apple cider vinegar

• 1 cup yellow onion, finely chopped

• 1 tablespoon garlic powder

• 1/3 cup Melinda’s Original Habanero Pepper Sauce

• 1 teaspoon ground chili powder

• Fat rendered from 4 slices hickory smoked bacon

Instructions

Combine all ingredients in a large heavy saucepan. Bring to a simmer over medium heat. Reduce to low and simmer, stirring occasionally for 30 minutes. Remove from heat.

Brush sauce on grilled chicken, pork or beef during last 10 minutes of grilling. For added flavor brush additional sauce on meat immediately after removing from grill. Refrigerate any left over sauce.

In South Carolina, barbecue is flavored with mustard as a dominant ingredient rather than just an incidental spice. But vinegar makes its appearance here as well, plus some hot sauce. As in North Carolina, the sauce is primarily used over smoked pork. But you could serve this over grilled pork chops.

Ingredients

Instructions

Combine all the ingredients in a saucepan, stirring to blend, and simmer over a low heat for 30 minutes. Let stand at room temperature for 1 hour before using.