Here is my approximation of Dreamland’s dreamy sauce.

Ingredients

1 can (28 oz.) tomato puree
1/3 cup yellow mustard
3 cups water
1 1/2 cups cider vinegar
1/4 cup dark corn syrup
2 tablespoons lemon juice
2 tablespoons sugar
2 tablespoons packed brown sugar
2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon paprika
2 teaspoons ground red pepper
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder

Instructions

In large saucepan, whisk together the tomato puree and mustard until smooth. Stir in remaining ingredients. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Serve warm.

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

1 tablespoon olive oil

1 tablespoon lime juice

2 tablespoons cider vinegar

1/2 cup red wine

1 tablespoon dry mustard

1 tablespoon chili powder

1 teaspoon paprika

1/4 cup fresh cilantro, chopped

1/4 teaspoon salt

1 teaspoon pepper

Instructions

Mix all ingredients in a medium bowl, then pour over catfish pieces in a plastic sealable bag and marinate 30 minutes.  Drain and put the fish on a grill.  Boil the marinade for 10 minutes, then you can use it to brush on the fish during cooking.

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

1 cup mayonnaise

2 ounces of prepared horseradish

2 tablespoons Louisiana Hot sauce

1 tablespoon spicy mustard

2 tablespoons white sugar

Pinch of black pepper

Pinch of salt

Instructions

Mix ingredients together and let sit in the refrigerator for about 30 minutes before adding to brisket or BBQ’d roast pork that has been pulled or chopped for sandwiches.

This adds a super taste when served alongside roast beef cooked on the barbecue.

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

1/2 cup white vinegar

1/2 pound bacon grease

1/2 pound butter

1 tablespoon black pepper, freshly ground

1 tablespoon cayenne

3 onions, chopped

1 1/4 cups Worcestershire sauce

3 cups ketchup

1 tablespoon salt

1 tablespoon celery salt

1 tablespoon garlic salt

Instructions

Combine all ingredients and simmer them on very low fire for at least 45 minutes.  

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

3 cups ketchup 
2 cups dark brown sugar, tightly packed
1 tablespoon dry mustard 
1/2 cup lime juice 
1/2 cup onion juice
3/4 cup mango juice
3/4 cup orange juice
3/4 cup pineapple juice 
1 tablespoon black pepper      
pinch of salt
pinch of cumin
4-5 tablespoons corn starch

Instructions

Combine all ingredients in a large glass or ceramic bowl, mixing well, then pour the mixture into a large glass or ceramic pot and cook it over low heat until the mixture thickens. If the sauce is still too thin, slowly add more corn starch, stirring, until it reaches the desired thickness. Turn off heat and cool the sauce, uncovered. When the sauce is cool, pour it into sealable jars or plastic containers.

To use as a marinade, place the sauce in a sealable plastic bag and add fish or chicken.  Marinate for 2 hours.  Drain the fish, boil liquid for 10 minutes, and use for basting sauce or cool and serve on table.