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1 tablespoon brown mustard

1 tablespoon garlic-flavored oil

2 tablespoons ketchup

DIRECTIONS

1. Combine all of the ingredients.

2. Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 1 month.

Orange Honey-Butter Glaze

This simple glaze is nothing more than butter sweetened with honey and flavored with orange zest and nutmeg. Brush it on almost any grilled fruit, pound cake, or other grilled bread for a final lick of flavor. It also lends a sweet kiss to pork and chicken.

TIMING

Prep: 5 minutes

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GOOD WITH

Seafood: shrimp, scallops, salmon, any white-fleshed fish

Poultry: chicken, turkey, game hen

Meat: lamb, pork

Other: Firm fruits such as apples, pineapples, mangoes, papaya, bananas; plain cakes and breads like pound cake or naan; sweet vegetables such as beets, carrots, and yams

INGREDIENTS (MAKES ABOUT ¼ CUP)

2 tablespoons butter, well softened

1 tablespoon honey

1 tablespoon grated orange zest

Pinch of grated nutmeg

DIRECTIONS

1. In a small bowl, mix all ingredients until creamy and spreadable like icing. Refrigerate for up to 2 weeks.

2. Soften to a spreadable consistency before using.

Sauces and Dips

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SAUCE CAUTION

For the most part, grilling sauces are meant to be used as condiments at the table or mixed with shredded grilled meats after cooking. You will find that we do cook with them throughout the book, but when we do they are given a minimal amount of heat. Even if you are brushing them on during the last few minutes on the grill, you usually want to save some to serve at the table as well.

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Clockwise from top: Sweet, Hot, and Sour BBQ Sauce; Harissa Dip; Lime-Cilantro Butter Sauce; Grilled Mango Chutney; Vietnamese Dipping Sauce; Preserved Lemon Relish.

Sweet, Hot, and Sour Bbq Sauce

If you’re looking for a delicious all-purpose barbecue sauce, look no further. As with all sweet sauces, you must be careful during cooking. Use this sauce only during the last 5 minutes when grilling over direct heat; for indirect grilling, the sauce will be fine on the grill for up to half an house without burning.

TIMING

Prep: 5 minutes

GETTING CREATIVE

• For a smoky aroma, add 1 teaspoon liquid smoke.

• For a richer sauce, add 2 tablespoons melted butter.

• For a sweeter sauce, add 1 to 2 tablespoons molasses.

BARBECUE SAUCE STYLES

Much fuss has been made over regional styles of barbecue sauce, but such distinctions are general at best, comprising so many variations that the differences tend to blur in actual practice. With that in mind, here’s the general lay of the land:

• Carolina: spicy and sour

• Eastern North Carolina: vinegar, peppers, and a little sugar

• Western North Carolina: the same thing with ketchup

• Central South Carolina: the same thing with mustard

• Memphis: sweet, hot, and smoky, with a ketchup base

• Texas: savory, smoky, made with thinned ketchup

• Kansas City: sweet, sour, hot, thick ketchup base

• Urban coastal: lots of ketchup, very sweet, thick, a little sour, not so hot

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GOOD WITH

Seafood: salmon or any other oily fish

Poultry: chicken, turkey, game hen

Meat: beef, pork

INGREDIENTS (MAKES ABOUT 1¼ CUPS)

½ cup ketchup

¼ cup honey mustard

2 tablespoons apple cider vinegar

¼ cup light brown sugar

2 tablespoons Tabasco hot pepper sauce

½ teaspoon ground black pepper

DIRECTIONS

1. Combine all of the ingredients.

2. Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 1 month.

Orange Tapenade Dip

The flavor of olives seems older than time. And in Provence, where time seems to stand still, the flavor of olives permeates everything, even dessert. This pungent table sauce is based on tapenade, a paste of oil-cured olives, garlic, anchovies, and olive oil that is the ketchup of Provence. It is delicious on almost anything, from grilled asparagus to grilled steak.

TIMING

Prep: 5 minutes

* * *

GOOD WITH

Seafood: shrimp, scallops, any fish

Poultry: chicken, turkey, game hen, duck