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In Lexington North Carolina the barbecue sauce recipe is mostly vinegar with just a touch of ketchup and hot pepper. Here's how to make an authentic NC Lexington Dip BBQ sauce and mop baste. Relying heavily on vinegar, apple juice, and red pepper flakes, this tangy sauce penetrates meat deeply to make it flavorful.

Lexington Dip BBQ Sauce Recipe

distilled vinegar

ketchup

apple juice

hot sauce

brown sugar

Morton coarse salt

red pepper

black pepper

Prep. Whisk together all the ingredients and let them sit for at least three hours to allow the flavors to meld. Overnight is better. A week is best.

Use. Divide the sauce in two. Use one for basting. The locals mop it on the meat with a basting brush once every hour while cooking. If you do mop, a good silicon brush is best. It holds lots of fluid and is easy to clean. A lot of places still use string mops, but I think these are too hard to clean and potential sources of food poisoning.

Take the remaining mop and serve it in a cruet on the side so your guests can drizzle on more if they wish.

In Texas, the traditional barbecue sauce recipe is usually more like a tomato soup: thin and spicy. It penetrates the meat deeply as it is mopped on during the cooking process or served on the side.

Texas Barbecue Juice Recipe

paprika

American chili powder

cumin powder

butter

onion

garlic

green bell pepper

Lone Star beer ((or any other lager))

apple cider vinegar

Worcestershire sauce

steak sauce

beef stock

Prep. Finely chop the onion, mince the garlic, and chop the bell pepper.

Mix the paprika, black pepper, American chili powder, and cumin in a small bowl.

Cook. In a small saucepan, melt the butter or fat and gently cook the onion over medium heat until translucent.

Add the garlic, bell pepper, and the spice mix. Stir, and cook for two minutes to extract the flavors.

Add the stock and the rest of the ingredients. Stir until well blended. Simmer on medium for 15 minutes. Taste and adjust as needed.

Use. Divide it in half and use half to mop the meat when cooking. Use the remainder to splash on the meat when you serve it.

Try this authentic Kansas City-style BBQ sauce recipe and you&#039;ll never use the bottled stuff again.

Kansas City Style Barbecue Sauce Recipe

Morton's kosher salt

yellow ballpark-style mustard

cider vinegar

lemon juice

dark molasses

honey ((see note below))

dark brown sugar

vegetable oil

Prep. In a small bowl, mix the American chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don&#039;t have to mix thoroughly.

Finely chop the onion and crush or mince the garlic cloves.

Cook. Over medium heat, warm the oil in a large saucepan. Add the onions and sauté until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.

Taste and adjust. Add more of anything that you want a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it on meat. I recommend you run with my recipe the first time and then you can make it your own. Strain it if you don&#039;t want the chunks of onion and garlic. I like leaving them in, they give the sauce a home-made texture.

Serve. You can use this sauce immediately as you would any other BBQ sauce, but I think it&#039;s better when aged overnight. You can store it into clean bottles in the refrigerator for a month or two.

Treat those taters extra special with our Easy Idaho Fry Sauce. Nothing against ketchup, but our yummy Easy Idaho Fry Sauce Recipe simply can't be beat.

Easy Idaho Fry Sauce Recipe

pkg. (32 oz.) ORE-IDA Steak Fries

KRAFT Real Mayo

HEINZ Tomato Ketchup

buttermilk

garlic powder

steak seasoning

LEA & PERRINS Worcestershire Sauce

Meanwhile, mix remaining ingredients until blended.

Enjoy a tasty Hamburger Pie made with all your favorite burger toppings and more! You'll love our Hamburger Pie served with a crisp, mixed greens salad.

Hamburger Pie

beef

onions

(14.5 oz.) diced tomatoes with garlic and onion, drained

Tbsp. HEINZ Yellow Mustard

CLAUSSEN Kosher Dill Burger Slices

Line 9-inch pie plate with 1 crust as directed on package for two-crust pie. Brown meat with onions in large nonstick skillet; drain. Stir in tomatoes, ketchup, mustard, egg and pepper.

Spoon meat mixture into crust. Top with burger slices. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.

Bake 30 to 35 min. or until golden brown.

Wiener 'Cake'

hot dog buns

butter, melted

OSCAR MAYER Bun-Length Wieners, cooked, cut lengthwise in half

HEINZ Yellow Mustard

HEINZ Sweet Relish

Separate each bun into 2 halves. Place 7 bottom bun halves, cut sides up, in single layer in 9-inch springform pan; press gently to form even layer. Brush with about 1/3 of the butter. Cover with 10 wiener halves, cutting into smaller pieces as necessary to form even layer.

Spoon ketchup into small resealable plastic bag, then spoon mustard into separate bag. Cut off small piece off one bottom corner of each bag. Use to drizzle 1/3 &lt;u&gt;each&lt;/u&gt; of the ketchup, then mustard over wieners in pan.

Place 2 bun bottoms and 4 bun tops, cut sides up, over wieners in pan. Brush with half of the remaining butter. Top with layer of 10 of the remaining wiener halves. Drizzle with half &lt;u&gt;each&lt;/u&gt; of the remaining ketchup and mustard

Cover with remaining bun halves, cut sides down. Brush with remaining butter.

Cut remaining wiener halves crosswise in half. Arrange on top of wiener &quot;cake.&quot;

Bake 10 min. Cool cake 3 min. before removing rim of pan. Top with relish, and swirls of the remaining ketchup and mustard.

Gather up some boneless chicken, fresh mushrooms, baby carrots and snap peas and get ready for a Sheet-Pan Chicken 'Stir-Fry.' Our delicious Sheet-Pan Chicken 'Stir-Fry' is light on prep, but big on flavor!

Sheet-Pan Chicken 'Stir-Fry'

Tbsp. KRAFT Zesty Lime Vinaigrette Dressing

Tbsp. lite soy sauce

mushrooms,

baby carrots, cut lengthwise in half

chicken

sugar snap peas, trimmed

instant brown rice, uncooked

KRAFT Asian Toasted Sesame Dressing

Mix lime vinaigrette dressing and soy sauce until blended. Pour 2 Tbsp. dressing mixture over mushrooms and carrots in medium bowl; mix lightly. Toss chicken with remaining dressing mixture in separate bowl.

Cover rimmed baking sheet with foil; spray with cooking spray. Spread chicken onto 1/3 of the prepared baking sheet, then spread mushrooms and carrots over remaining side of baking sheet.

Bake 28 min., adding snow peas to vegetable-covered side of baking sheet for the last 8 min. After 15 min. prepare rice as directed on package.

Combine chicken and vegetable mixture in serving dish. Add ketchup and sesame dressing; mix lightly. Serve with rice.

Try our creamy, cheesy Shepherd's Pie. Made with better-for-you lean ground beef, this take on the classic shepherd's pie recipe is a crowd-pleaser.

Shepherd's Pie

1-1/4 lb. red potatoes (about 4), cut into chunks

lb. extra-lean ground beef

Tbsp. flour

vegetables

beef broth

Tbsp. HEINZ Tomato Ketchup

sour cream

KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook and stir 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.

Heat oven to 375°F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.

Spoon meat mixture into 8-inch square baking dish sprayed with cooking spray; cover with potato mixture.

Bake 18 min. Top with remaining cheese; bake 2 min. or until melted.

Enjoy the flavors of Bourbon Street in New Orleans from your kitchen with this Bourbon Chicken recipe. For those of you who crave a touch of heat, add crushed red pepper to your Bourbon Chicken.

Bourbon Chicken

chicken broth

bourbon

garlic,

soy sauce

Tbsp. HEINZ Apple Cider Vinegar

ginger

Tbsp. KRAFT Lite Zesty Italian Dressing

1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces

Mix all ingredients except dressing and chicken until blended. Reserve for later use.

Heat dressing in large skillet over medium-high heat.

Add chicken; cook and stir 4 to 5 min. or until no longer pink.

Stir in reserved chicken broth mixture. Bring to boil, stirring frequently.

Simmer over medium-low heat 15 to 20 min. or until chicken is done and sauce is slightly thickened, stirring occasionally.

Transform your kitchen into an island barbecue with a recipe for Hawaiian-Style Pork Belly with Pineapple Rice. Hawaiian-style pork belly includes fresh pineapple, chopped gingerroot, Sriracha sauce and more.

Hawaiian-Style Pork Belly with Pineapple Rice

fat-free reduced-sodium chicken broth, divided

pineapple (1/2-inch pieces), divided

Tbsp. chopped gingerroot

LEA & PERRINS Reduced Sodium Worcestershire Sauce

Sriracha sauce (hot chili sauce)

cornstarch

pork belly (3 lb.)

red peppers

green onions, sliced

Blend 1 cup chicken broth with 2 cups pineapple, garlic and ginger in blender until smooth. Add ketchup, Worcestershire sauce, Sriracha sauce and cornstarch; mix well.

Place meat in shallow dish. Pour 1-1/2 cups pineapple sauce over meat. Refrigerate 2 hours to marinate. Meanwhile, bring remaining pineapple sauce to boil in saucepan, stirring constantly; cook and stir 1 min. Remove from heat; cool.

Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350°F.

Remove meat from marinade; discard marinade. Place meat, fat side up, on grate over unlit area. Grill 2-1/2 to 3 hours or until meat is tender and done (180°F).

Meanwhile, reserve 1/2 cup of the cooked pineapple sauce for serving with the cooked meat; refrigerate until ready to use. Combine remaining pineapple sauce with rice, peppers, remaining chicken broth and remaining cut-up pineapple; spoon onto center of large sheet of heavy-duty foil with sides of foil turned up. Fold foil to make packet. Refrigerate until ready to grill.

Remove meat from grill; cover. Let stand 15 min. Meanwhile, place foil packet on grate over lit area of grill; cook 12 to 15 min. or until rice is tender.

Cut slits in foil to release steam before carefully opening packet. Fluff rice with fork. Add onions; mix lightly.

Cut meat across the grain into thin slices; place on platter. Drizzle with reserved pineapple sauce. Serve with the rice mixture.

Get our VELVEETA® Cheeseburger Macaroni done in a flash. This cheeseburger macaroni will be a hit with your kids, making you a dinnertime superhero!

VELVEETA® Cheeseburger Macaroni

lb. lean ground beef

water

onion powder

elbow macaroni, uncooked

lb. (8 oz.) VELVEETA,

Add water, ketchup and onion powder; mix well. Bring to boil. Stir in macaroni; cover. Simmer on medium-low heat 8 to 10 min. or until macaroni is tender, stirring occasionally.

Stir in VELVEETA; cook until melted, stirring occasionally.

An incredibly easy ketchup that starts with tomato paste and uses honey as a sweetener needing only 5 minutes hands-on time to make.

Quick Honey Sweetened Homemade Ketchup

tomato paste*

vinegar

water (or more,

salt

cinnamon allspice

Combine all ingredients until smooth in a saucepan.

Bring to a boil, reduce heat to low and simmer 15-20 minutes (you&#039;ll need to partially cover because it will spit hot tomato out at even the lowest simmer). If it seems too thick, add water, a teaspoon at a time to desired consistency.

Let cool and then pour into a glass bottle for storage (a metal funnel makes this easier).

Keep refrigerated. If it thickens too much in the fridge, just add some water (a couple teaspoons at a time) to reach pouring consistency.

7-Up Baked Beans

dry navy beans

oz 7-Up

29 oz canned tomatoes

bacon

tsp salt

½ tsp pepper

onion,

½ green pepper, diced

celery,

tomato sauce

molasses

tbsp mustard

tsp vinegar

mushroom

Try this homemade Liver Fries recipe the whole family will love. Made with flour, salt, pepper and garlic powder. Easy step-by-step instructions included.

Liver Fries

liver, cut up like French fries

c. flour

pepper

any remaining meat

doz. eggs, beaten

salt and pepper

cheese, cubed and sliced (a variety of cheese is great)

onions, chopped

garlic, minced

mushrooms, sliced

green pepper, chopped

tomatoes, cut up

Cook

meat

and drain grease.

Saute onions, mushrooms, green pepper

garlic.

meat, except sausage (you can cut up some of the link sausage, but leave some…

meat, except sausage (you can cut up some of the link sausage, but leave some whole to go on top

Top 14 catsup recipes from across the web

The most viewed catsup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lexington Dip BBQ Sauce Recipe

Texas Barbecue Juice Recipe

Kansas City Style Barbecue Sauce Re...

Easy Idaho Fry Sauce Recipe

Hamburger Pie

Wiener 'Cake'

Sheet-Pan Chicken 'Stir-Fry'

Shepherd's Pie

Bourbon Chicken

Hawaiian-Style Pork Belly with Pine...

VELVEETA® Cheeseburger Macaroni

Quick Honey Sweetened Homemade Ketc...

7-Up Baked Beans

Liver Fries

Top 14 catsup recipes from across the web

The most viewed catsup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lexington Dip BBQ Sauce Recipe

Texas Barbecue Juice Recipe

Kansas City Style Barbecue Sauce Re...

Easy Idaho Fry Sauce Recipe

Hamburger Pie

Wiener 'Cake'

Sheet-Pan Chicken 'Stir-Fry'

Shepherd's Pie

Bourbon Chicken

Hawaiian-Style Pork Belly with Pine...

VELVEETA® Cheeseburger Macaroni

Quick Honey Sweetened Homemade Ketc...

7-Up Baked Beans

Liver Fries

The most viewed catsup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine