Sauce and grill options to try this barbecue season

Barbecue season is in full swing, and so is my desire to find and try new recipes to put on my grill. There is a wide preference between gas or charcoal or, now, the even newer pelleted grills. Whatever your preferred method of outdoor cooking is, there are plenty of recipes to try.

I have a few recipes today, from sauces to meats, that may get your own creative juices flowing. Go start your fire because it is barbecue season!

Spicy and Tangy Barbecue Sauce

• 1/2 cup reduced-sugar ketchup
• 1 tablespoon Louisiana Hot Sauce
• 1 or 2 teaspoons yellow mustard
• 1 teaspoon liquid smoke
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cumin

In a small mixing bowl, add ketchup, Louisiana Hot Sauce, Worcestershire sauce, liquid smoke, garlic powder, onion powder and chili powder. Mix well. Add some extra cayenne pepper if it isn't hot enough. Add a little bit of mustard. Start with 2 teaspoons, but test it before you add too much. Add the cumin and mix well. Keep mixing until all lumps are dissolved and the sauce is to your taste.

Blue Cheese Chicken Patty Melts with Grilled Onions

• 1 1/2 pounds ground chicken (preferably thigh meat)
• 1/4 cup mayonnaise
• 4 teaspoons Dijon mustard
• 1 large sweet yellow onion, cut crosswise into 1/4-inch slices
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 4 slices blue cheese, each about 1 ounce
• 8 slices rye bread

Shape the ground chicken into four equal-sized patties, each about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty so the centers are about 1/2 inch thick. This will help the patties cook evenly and prevent them from puffing on the grill. Cover the patties with plastic wrap and refrigerate until you are ready to grill them, or for at least 5 minutes.

In a small bowl, mix the mayonnaise and mustard.

Prepare the grill for direct cooking over medium heat, 350 degrees to 450 degrees.

Lightly coat the onion slices on both sides with oil and season with salt and pepper. Brush the cooking grates clean. Grill over direct medium heat, with the lid closed as much as possible, until tender, 6 to 8 minutes, turning once. Remove from the grill.

Lightly brush the patties on both sides with oil and season evenly with salt and pepper. Grill over direct medium heat, with the lid closed as much as possible, until fully cooked but still juicy, 12 to 14 minutes, turning once. During the last 2 to 3 minutes of grilling time, place a slice of cheese on top of each patty. Transfer the patties to a platter. Brush the bread on one side with some oil and toast the slices over direct medium heat until browned on both sides, 1 to 2 minutes, turning once. Serve the burgers on rye with the mayonnaise mixture and some onions on top.

Bone-In Rib-eye Steaks with Sweet, Pan-Roasted Garlic

• 25 garlic cloves, peeled
• 1/8 teaspoon crushed red pepper flakes
• 1/2-1 cup extra-virgin olive oil
• 4 bone-in rib-eye steaks, 1 inch thick, 10 to 12 ounces each, trimmed of excess fat
• Sea salt
• Freshly ground black pepper

In a small saucepan over low heat, combine the garlic and red pepper flakes with 1/2 to 1 cup of oil, making sure you have enough oil to cover the garlic cloves. Cook at a low simmer until the garlic starts to brown, about 20 minutes. Remove the pan from the heat and allow the garlic to cool in the oil. The garlic will continue to soften and brown until the oil cools. Set aside.

Pour 1/4 cup of the garlic oil onto a sheet pan. Dredge the steaks through the oil, coating both sides. Season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling. Prepare the grill for direct cooking over high heat, 450 degrees to 550 degrees.

Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium-rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes.

Serve the steaks warm, topped with a generous sprinkling of salt and some soft garlic cloves. Spoon some of the garlic oil over the steaks, if desired. The garlic cloves will become soft and mild as they cook and simmer in the oil. If you have never eaten garlic like this, give it a try.

Vinegar-Based BBQ Sauce

This type of sauce is popular in North Carolina. You can use this sauce as a basting sauce, or just mix it into your cooked meat when you are ready to eat.

• 1 cup cider vinegar
• 1 tablespoon salt
• 1/2 teaspoon cayenne pepper
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon brown sugar

In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.

Grilled Salmon Sauce

• 2 tablespoons butter
• 2 tablespoons brown sugar
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• 2 teaspoons soy sauce
• 1/2 teaspoon pepper
• 1/2 teaspoon minced fresh ginger or ground ginger powder

In a small saucepan, combine ingredients. Cook and stir until sugar is dissolved. Brush on salmon while grilling.

Grilled Ham Steak with Mustard Sauce

• 1 ham steak, 1/2 inch thick, 1 pound
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon apricot preserves

Cut outer edge of fat on ham diagonally at 1-inch intervals to prevent curling (do not cut into ham). Mix mustard, honey and preserves.

Heat coals or gas grill for direct heat. Grill ham uncovered 4 to 6 inches from medium-high heat for 4 minutes. Turn ham; brush with mustard mixture. Grill 4 minutes longer. Turn ham again; brush with remaining mustard mixture. Grill about 2 minutes longer or until heated through.

Have a great week and, until next time, happy cooking.