This is a very traditional recipe from Argentina  I have changed the original slightly.

6 or 7 cloves garlic, chopped very fine
1/2 cup fresh parsley, chopped
1/2 cup fresh oregano, chopped
1/4 cup crushed red dried pepper
1 cup boiling water
3/4 cup white vinegar, not rice vinegar
1/2 cup good olive oil
salt to taste
black pepper to taste

Mix the ingredients in the above order and then (when it cools) to put in a closed jar ( I use a mason jar) and store in the refrigerator for at least 12 hrs. It's perfect if you prepare the recipe one or two days before the BBQ. It can be stored in the refrigerator for 10 or 15 days. You can use it as a marinade and basting sauce (where the flavor is stronger) or you can use it as a finishing sauce with the meal. Back to INDEX:

1   12 oz beer 
1/2   cup cider vinegar
1/3   cup water
1/3   cup extra virgin olive oil
1   small onion, diced
5   cloves garlic, minced
1   tblspn Worcestershire sauce
1   tspn pepper
1   tspn kosha salt
1   tspn cayenne

Mix all ingredients together in a sauce pan over low heat. Cook until thoroughly dissolved. Mop over brisket ever hour until Brisket is cooked. Brisket will take 1 to 1.25 hours per pound in a smoker at about 200-220 degrees.
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I know a lot of people who buy BBQ sauce at the store and then doctor them up the way they like. So I started collecting these recipes and refer to them as Doctor Sauces. 

1 bottle store bought barbecue sauce 
                                (Plain variety works best)
1/3 cup brown sugar
1/3 cup ketchup
2 tblspns hot salsa (any good store brand will do)
3 cloves of garlic

Mix together all ingredients.
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1/2 cup cider vinegar
1/2 cup soy sauce
1/2 cup water
1/2 cup Worcestershire sauce
4 tblspns paprika
2 tblspns chili powder
2 tablespoons ground cumin
2 tblspns brown sugar
2 tablespoons salt
2 tblspn ground black pepper
1 tblspn ground oregano
1 tblspn sugar
1 tspn cayenne
1 tspn garlic powder

Mix spices, sugars and salt in a nonreactive bowl. 
Add remaining ingredients and mix well.
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This recipe is a great table sauce for Pulled Pork. 
Blending both the vinegar and tomato traditions of North Carolina into one, this recipe captures the best of both worlds.

1 1/2 cups cider vinegar
1/2 cup ketchup
1 tblspn sugar
1 tspn garlic powder
1 tspn salt 
1/2 tspn cayenne or hot red pepper flakes

Combine all the ingredients in a bowl and stir to dissolve the sugar. Serve at room temperature or chilled. The sauce keeps indefinitely.
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This is fantastic if you are a spicy, burn those lips, kinda person. Great as a finishing sauce for brisket, or a hot marinade for chicken or pork ribs.

2 tblspns black pepper
2 tblspns cayenne pepper
2 tblspns salt
2 tblspns dry mustard
2 tblspns chili powder
2 tblspns ketchup
1 1/2 cup sugar
1/2 cup peanut oil
1 quart white vinegar

Bring vinegar to a rolling boil, add dry ingredients (mixed together) and boil for 14 minutes. Use as a finishing sauce or SLOWLY parboil pork ribs, hot links or chicken prior to grilling or smoker. For the true adventurous dip a slice of bread into the sauce as it is cooking.   Back to INDEX:

3 quarts cider vinegar
1 1/2 quarts water
3/4 cup salt
1/4 chili powder (or to taste)
1 tspn garlic powder
1 tspn onion powder

Mix ingredients together and mop hog every other hour.
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1 gallon apple cider vinegar
1 quart Worcestershire sauce
2 oz. (shots) Kentucky Bourbon
10 ounces lemon juice
3 tblspns black pepper
5 tblspns of garlic powder

Mix all ingredients in a large pot and bring to a hard boil for ten minutes. This is an old fashioned, true Southern Style basting sauce, excellent on chicken and large cuts of pork (Boston butt, shoulders, hams , whole hog, pork roasts,. etc.) The meat should be cooked
over a slow fire (200-210° F) and basted every 20-30 minutes (not during last hour for large pieces of meat).
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1 cup catsup
1/2 cup onion, coarsely chopped
3 large clove garlic
1/4 cup water
1/4 cup Worcestershire sauce
1/4 cup lemon juice
1/4 cup white vinegar
2 tblspns soy sauce
2 tblspns brown sugar
1 tblspns prepared mustard

Combine all ingredients in saucepan and simmer uncovered for 30 minutes or until it reaches a good consistency stirring occasionally. Cool. Strain to remove onion and garlic. Store in refrigerator. When cooked, it is brown and tastes almost like A-1 sauce.
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1 quart apple cider vinegar
1 tspn garlic powder
1 tspn onion powder
1 tspn poultry seasoning
6 bay leaves
1 tspn crushed red pepper
1 tspn thyme
1 tspn rosemary
1 tspn lemon pepper

Mix all ingredients and bring to a rolling boil. 
Cover and let mixture cool completely.
Use this with any recipe that calls for a basting sauce.
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This recipe is for a sauce for smoking or grilling slabs of
ribs, pork loins, pork butts, pork tenderloins, ham, chicken, venison, and/or any other meat.

1 12 oz can flat beer
4 cups prepared yellow mustard
½ cup dark brown sugar, packed
1 tblspn Louisiana-style hot sauce
1 tspn garlic powder
1 tspn sea salt
1 tspn black pepper

Combine all ingredients in a non-reactive bowl and store in an air tight jar in the refrigerator. This sauce will keep for several months. You can replace beer with lemon juice or liquor. You can also use the Dijon style mustard for the yellow mustard.
My preference is to use just 2 cups of prepared 
mustard, keep the other ingredients the same and substitute 2 tablespoons of Real Lemon for the beer.
When ready to use, paint the mustard sauce on the meat or chicken and then put your favorite spice rub on. Grill or smoke.   Back to INDEX:

1 cup Dijon mustard
1/2 cup balsamic vinegar
2 tspns garlic powder
1/3 cup brown sugar
2 tblspns butter
1 tblspn Worcestershire sauce
1 tblspn lemon juice
1 tspn cayenne

Mix all ingredients together and simmer over a low heat for 30 minutes. If your making this sauce for a whole hog multiple the ingredients by about 8.
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2 cups apple cider vinegar
4 ounces tomato paste
1 1/2 tblspns sugar
1 1/2 tblspns peanut oil
1 1/2 tblspns salt
3/4 tblspn steak sauce
3/4 tblspn Worcestershire sauce
1/2 tblspn hot pepper sauce

Mix all ingredients together in a sauce pan and let simmer for 10 minutes. Marinate chicken in 2/3 of the sauce overnight. Use the other 1/3  to baste the chicken while barbecuing.     Back to INDEX:

1 cup cider vinegar
3 cloves garlic finely chopped
2 tblspns salt
1 tblspn brown sugar
1 tspn cayenne
1 tspn red pepper flakes

Mix all ingredients together. Let stand as long as 
possible. At least 1/2 a day, but the longer the better.
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1 can tomato sauce
3/4 cup water
3/4 cup sugar
8 oz Tobasco or similar sauce
1/2 Tblspn red pepper flakes
1/2 Tblspn cayenne
3 cloves garlic finely chopped
3 Tblspn lemon juice

Mix all ingredients in a sauce pan. Heat on low for 10 minutes
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2/3 cup chicken stock
1/3 cup brown sugar
1/4 cup cider vinegar
1/4 cup ketchup
   5 cloves garlic
   3 Tblspns olive oil
   3 Tblspns yellow mustard
   2 Tblspns soy sauce
   2 tspns powdered ginger
   1 tspn cayenne

Pour olive oil in a sauce pan over medium heat. Add minced garlic and simmer until lightly brown. Add remaining ingredients and mix well. Simmer on low until it starts to thicken, about 15 minutes.
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2 Tblspns vegetable oil (not Olive oil)
1 med yellow onion, peeled and slivered
4 cloves garlic, peeled & halved
1 can (28 ounces) peeled plum tomatoes
1 1/2 cups ketchup (I use Heinz)
1 cup fresh orange juice
6 Tblspns fresh lemon juice
6 Tblspns red wine vinegar
1/2 cup water
2 Tblspns all natural liquid smoke
1/4 cup (packed) dark brown sugar
3 Tblspns finely chopped fresh ginger
2 Tblspns dark molasses
1 Tblspns Worcestershire sauce
1/4 tspns Tabasco sauce, or more to taste
2 Tblspns chili powder
1 Tblspns ground coriander
1 Tblspns dry mustard
1 tspn salt, or more to taste

Place the oil in a medium-size heavy pot. Add the onion and cook 5 to 7 minutes over medium heat until golden brown. Stir in the garlic during the last minute. Add all of the remaining ingredients to the pot and combine well. Ring to a boil, reduce heat to very low and cook, stirring often for 45 minutes to an hour or until the sauce thickens and has a smooth texture. Remove the onion and garlic with a slotted spoon, discard. Adjust seasonings to taste. If the sauce is too thick, add a small amount of water. Cool to room temperature and refrigerate in covered containers for up to two weeks.
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3/4 cup         ketchup
1/3 cup         maple syrup
1/4 cup         vegetable oi
1/4 cup         bourbon
   2 Tblspn   cider vinegar
   2 Tblspn   Dijon-style mustard
   1 tspn        tobascco sauce

Mix together all ingredients.
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   2 can       tomato paste
3/4 cup       water
1/4 cup       brown sugar
1/2 tspn      fresh ground cinnamon
   1 Tblspn  white vinegar
1/2  tspn     garlic powder

Place all ingredients in a sauce pan. Simmer for 10 minutes. Serve on the side with Beef Brisket.
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1/2 cup butter, softened
1 tblspn lemon juice               1 tspn poultry seasoning
1 tspn sweet basil                   1 tspn majoram (dried)
1 tspn thyme                        1/2 tspn sage

Mix all ingredients together. Baste on turkey every 30 minutes after the first hour of cooking.
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