INTRODUCTION
Throughout 2011, Solo Cup Company observed its 75th anniversary year culminating in a classic meal occasion that celebrated our products and our people – The Big Solo BBQ. We set the table with The Solo All-American BBQ Recipe Contest in which 7,000 Solo employees in the United States and Canada were invited to submit their original BBQ sauce recipes for the chance to have their culinary talents featured at The Big Solo BBQ events across North America. We want to share the best of the best of our co-workers’ creations with our employees, customers and friends everywhere. We hope that you enjoy this cookbook and that you find a recipe that enhances your BBQ, whether you like it sweet, vinegary, spicy or smoky! We hope that, as Solo products do, these recipes will enrich your meal occasions and simplify your life. We owe many thanks to nationally recognized Chef Chuck Pine of Chuck’s Southern Comforts Café in Burbank, Illinois, who made, tested and tasted each of the entries and pared them down to five deserving finalists. His palate and penchant for BBQ were key ingredients in making our contest meaningful and exciting for Solo employees. So try them all, pick your favorite and enjoy a good BBQ with family, friends and Solo! www.facebook.com/solocup www.solopromotion.com www.solocup.com

© 2011 Solo Cup Operating Corporation. All rights reserved.

A big Thank You to Solo Cup for the chance to look again at the differences. They like to serve it with a vinegar and Worcestershire-style sauce called black dip. Alabama offers up a white mayo based sauce I think is served best on chicken but is used on pork also. Georgia. South Carolina is the home of sweet mustard based sauce with a distinctive yellow mustard color. Entries in The Solo All-American BBQ Recipe Contest came from Canada. Try some mutton if you go through Kentucky. Should it be sweet or tangy with cider vinegar? Should it have ketchup or not? Which one is the best? I say they all are great and there is no need to bicker over what state or region makes the best BBQ.S.com www. served with two slices of white bread to sop up the sauce. North Carolina.ForEWord by Chef Chuck Pine. Arkansas. Just don’t try to convince anyone that your favorite is better than theirs. • • • • • • • In North Carolina. I can say that North America has some great BBQ variety to offer and if you ever feel the urge to go on a 10-day BBQ tour.com/pages/Chucks-Southern-Comforts-Cafe © 2011 Solo Cup Operating Corporation. we like our sweet sauces. maybe a little tomato and a pinch of sugar but with more spices and a little more chile based (like dried ancho. They use no ketchup and the sauce is thin as water but with a great ability to cut the grease of slow cooked pork. In Memphis. Our city has a unique BBQ fried chicken served on a bed of fries and topped with either hot or mild BBQ sauce. my favorite place was Lexington #1 BBQ in Lexington.chuckscafe. Illinois and many places in between. It’s like talking politics or religion — everyone has a different opinion. spicy but with that mustard tang. Another distinct state is Kentucky where they eat a lot of mutton (full grown sheep). All rights reserved. It is really some good. I grew up in Chicago where the sauce is thick and sweet and I can’t get enough of it. After ten days on the road and many pant buttons loosened. the sauce has a lot more vinegar. During the trip. . full flavored stuff. and the Midwest. Chuck Pine July 2011 www. they serve a vinegar based sauce which is just cider vinegar and a few spices. In Texas. Chuck’s Southern Comforts Café BBQ sauce is a very regional experience. it is as different from state to state as Italian is to Chinese food. I LOVE IT ALL! I have taken a road trip which included 13 states and 27 BBQ joints in 10 days and I can tell you.facebook. passila and New Mexico Chiles). In some parts of the state they add a little ketchup. you will have an amazing look at the heart of the U.

5. 11. 17. 15. 10. 12. 9. Rodney’s Fit-to-Eat BBQ Sauce Terry’s Good-on-Anything BBQ Sauce Jewell’s Texas Style BBQ Sauce Frances’ Cranberry BBQ Sauce Mark’s Western Barbecue Sauce Bart’s Baby-back BBQ Sauce Cherie’s Zinger Sauce Dan’s Emergency BBQ Sauce Donna’s Sweet & Spicy Sauce Frances’ #1 BBQ Sauce Janice’s Some-Like-It-Hot. Some-Do-Not Sauce Jared’s Grub Sauce Kevin’s Kickin’ Sauce Ella’s Stella Sauce Latino BBQ Sauce Whisky BBQ Sauce Tammy’s Tasty BBQ Sauce Enjoy-the-Smoke BBQ Sauce © 2011 Solo Cup Operating Corporation. 18. All rights reserved.TABLE OF CONTENTS 1. 4. 7. 2. 3. . 14. 8. 13. 16. 6.

Allow to cool. Serving Suggestion: Pulled pork. GA 4 © 2011 Solo Cup Operating Corporation. .Rodney’s Fit-to-Eat BBQ Sauce Ingredients: 3 cups 1/2 cup 1 cup 1 Tbsp 1/4 tsp 1/4 tsp 1/4 tsp 1/2 tsp 1/2 Tbsp 1/2 cup 1/2 cup 1/8 cup 1/2 cup 1/8 cup 1/8 cup Heinz ketchup French’s mustard Dixie Crystal Dark brown sugar chili powder ginger powder onion powder red pepper ground black pepper lemon pepper raw cane sugar bottled water balsamic vinegar clover honey Karo corn syrup molasses Preparation Instructions: Mix ingredients in sauce pan on medium low heat and stir constantly while you bring to a boil. pork ribs. chicken and anything that needs a little flavor. then place in container and place into refrigerator for two days. All rights reserved. Rodney Ellington Solo Location: Thomaston.

Terry’s Good-on-Anything BBQ Sauce Ingredients: 2 cups 1/2 cup 1/2 cup 1/2 cup 4 tsp 2 tsp 1/2 tsp 2 Tbsp ketchup Worcestershire sauce apple cider vinegar brown sugar salt celery salt hickory smoke (optional) minced onion Preparation Instructions: Mix all ingredients together – let sit for 1 hour. All rights reserved. IL 5 © 2011 Solo Cup Operating Corporation. Terry McIntyre Solo Location: Urbana. . Apply to your taste. Serving Suggestion: Good on anything.

stirring occasionally until sauce thickens and flavors blend. vinegar. Worcestershire sauce. cook onion and garlic in butter until tender about 5 minutes. Phillips Solo Location: Conyers and Social Circle. stirring occasionally. sugar. . Add catsup.Jewell’s Texas Style BBQ Sauce Ingredients: 1/2 cup 1/2 tsp 4 Tbsp 1 cup 1 cup 1 cup 4 Tbsp 2 Tbsp 2 2 tsp 2 tsp 1 tsp 1/2 tsp 1/4 tsp chopped onion garlic powder butter catsup vinegar water sugar Worcestershire sauce bay leaves dry mustard chili powder salt black pepper red pepper Preparation Instructions: In sauce pan over medium heat. bay leaf. chili powder. mustard. water. black and red pepper. Bring to a boil. salt. Serving Suggestion: Best with pork or chicken! Lisa S. reduce heat and simmer 15 to 20 minutes. GA 6 © 2011 Solo Cup Operating Corporation. All rights reserved.

1/3 cup 1 Tbsp 1 tsp 1/4 tsp (about 1 large) chopped onion vegetable oil can whole cranberry sauce bottled chili sauce cider vinegar Worcestershire sauce freshly ground black pepper Preparation Instructions: In medium saucepan. cook onion and vegetable oil over medium heat for 5 minutes. Reduce heat and simmer uncovered for 5 minutes or until thickened.Frances’ Cranberry BBQ Sauce Ingredients: 1 cup 1 Tbsp 1 16 oz. Add remaining ingredients. Stir occasionally. All rights reserved. Frances Gary Solo Location: Lake Forest. . Serving Suggestion: Apply to chicken or pork for last 20 minutes of cooking or serve on the side as a dipping sauce. IL 7 © 2011 Solo Cup Operating Corporation. Bring to boil.

chicken and steak. . It has a sweet taste to it so it is a great alternative to other more traditional hot sauces.Mark’s Western Barbecue Sauce Ingredients: 1 cup 1 cup 1/4 cup 1 Tbsp 1 small 1 small 2 Tbsp 2 Tbsp 1 tsp 1/2 tsp 1/2 Tbsp catsup water cider vinegar Worcestershire sauce onion. minced garlic clove. It also is great as a dipping sauce for fondues. Canada 8 © 2011 Solo Cup Operating Corporation. All rights reserved. sausages. hamburgers. Mark Emerson Solo Location: Toronto. minced brown sugar molasses dry mustard chili powder smoke seasoning (optional) Preparation Instructions: Combine all ingredients and simmer for 20 minutes. Serving Suggestion: I use this barbecue sauce cold and let guests put it on hot dogs.

Bart’s Baby-Back BBQ Sauce Ingredients: 2 cups 1 cup 1/2 cup 1 1/2 cups 3/4 cup 2 Tbsp 2 Tbsp 2 Tbsp 1/2 tsp 1 tsp 1 tsp 1 tsp 1 tsp 3/4 tsp 1 Few dashes ketchup mustard fresh lemon juice water apple cider vinegar Worcestershire brown sugar honey cayenne pepper cumin onion powder garlic powder salt black pepper dried bayleaf of hot sauce Preparation Instructions: Combine all ingredients in a medium saucepan. All rights reserved. but not watery. pulled BBQ and brisket. great on a baked potato! Bart Patrick Solo Location: Field Sales. Atlanta. Serving Suggestion: Great for serving on grilled hamburgers. Also. Sauce should be thin. Sauce gets better the longer it sits. Simmer for 30-45 minutes stirring occasionally throughout. . GA 9 © 2011 Solo Cup Operating Corporation.

Cherie’s Zinger Sauce Ingredients: 1 1/2 cup 2 cloves 1 14 oz. Also good to add to baked beans to add an extra zing! Cherie Twombly Solo Location: Lake Forest. . brisket. 10. 3/4 cup 2/3 cup 2 Tbsp 1 Tbsp 2 Tbsp 2 Tbsp 2 tsp 2 tsp 1/2 tsp 1/2 tsp 2 Tbsp 2 tsp 2 Tbsp 2 Tbsp chopped onion garlic minced can stewed tomatoes can tomato puree orange juice apple cider vinegar spicy brown mustard sugar brown sugar molasses salt liquid smoke hot smoked paprika black pepper cocoa powder chili pepper paste honey scallion oil or olive oil Preparation Instructions: Sauté onions in 2 tablespoons scallion oil or olive oil till translucent.75 oz. Add remaining ingredients and cook down to desired consistency. and add minced garlic. All rights reserved. Serving Suggestion: Pulled pork. Sauté 2 minutes more. baby back ribs. IL 10 © 2011 Solo Cup Operating Corporation.

. I went to the kitchen and improvised.Dan’s Emergency BBQ Sauce Ingredients: 8 oz. and Dan’s Emergency BBQ sauce was first used! The sauce is best used while slow cooking. add a few ounces of sauce to the water. layering more sauce until it’s all gone. 1 tsp 3 oz. apply with a brush and turn frequently. 1 Tbsp 1/2 oz. 1 oz. let it sit while the meat heats up. Otherwise. (Use a bigger bottle. All rights reserved. one weekend while the gang was up at my buddy’s cottage. If you boil the ribs first. no one was planning on going (or able to go) into town.) Serving Suggestion: The back story is. Canada 11 © 2011 Solo Cup Operating Corporation. Makes enough sauce for two full racks of ribs or 6 large chicken breasts. we put the ribs on the BBQ to find there was no BBQ sauce! At this point. Double all ingredients for a larger batch. tomato ketchup vinegar brown sugar olive oil Worcestershire sauce (substitute: Soy) maple syrup Preparation Instructions: Add all ingredients into an old bottle and shake. Dan Terryberry Solo Location: Toronto.

Make sure you stir often so it doesn’t stick to the bottom. chopped red bell peppers. hot and sweet. All rights reserved. Spicy. reduce the heat to medium low and continue to stir for about 4-5 hours or until it thickens. . chopped ground cinnamon ground ginger ground cloves Preparation Instructions: Put all ingredients in a large pot. pork and even shrimp. stirring constantly. Serving Suggestion: Chicken. This is great on just about anything. and chopped) onions. Cook on medium/high heat until it comes to a boil. Donna Werdebaugh Solo Location: Owings Mills. chopped packed brown sugar salt Habanero peppers. Once it comes to a boil. chopped celery. beef.Donna’s Sweet & Spicy Sauce Ingredients: 16 cups 2 medium 8 medium 3 stalks 3 cups 3 Tbsp 2 whole 2 tsp 1 tsp 1 tsp ripe tomatoes and the juice (skinned. MD 12 © 2011 Solo Cup Operating Corporation. seeds removed.

IL 13 © 2011 Solo Cup Operating Corporation.Frances’ #1 BBQ Sauce Ingredients: 3/4 cup 1/4 cup 1/4 cup 1/3 cup 1 Tbsp 1 Tbsp 4 tsp 6 drops ketchup water vinegar brown sugar dry mustard chili powder Worcestershire sauce hot sauce (Cholula is the best!) Preparation Instructions: Bring all ingredients to a rolling boil over low heat in a sauce pan. . All rights reserved. Frances Gary Solo Location: Lake Forest. Serving Suggestion: Best on grilled chicken or pulled pork in the slow-cooker.

combine catsup. water. vinegar. Serving Suggestion: Brush on beef. Simmer. Janice Waldrop Solo Location: Conyers. . pork or poultry during last 10 to 15 minutes of grilling or roasting. Bring to boiling. 10 to 15 minutes or to desired consistency. salt and hot pepper sauce. All rights reserved. some do not!) Preparation Instructions: In a saucepan. sugar. GA 14 © 2011 Solo Cup Operating Corporation. reduce heat. uncovered. Some-Do-Not Sauce Ingredients: 1 cup catsup 1/2 cup water 1/4 cup vinegar 1 to 2 Tbsp sugar 1 Tbsp Worcestershire sauce 1/4 tsp salt Several dashes bottled hot pepper sauce (Add to taste because some like it hot.Janice’s Some-Like-It-Hot. Worcestershire sauce.

honey. Worcestershire sauce. grub! Jared Craft Solo Location: Lake Forest. granulated onion and garlic in sauce pan. . Simmer for 5 minutes or until thick. grub. Add remaining ingredients and reduce heat. Serving Suggestion: Put on ribs and grub. All rights reserved.Jared’s Grub Sauce Ingredients: 1/4 cup 1 cup 1/4 cup 1/4 cup 1/4 cup 1/2 tsp 1/2 tsp 1 tsp 1 tsp 2 tsp 1 Tbsp 1 Tbsp 1 Tbsp peanut butter ketchup water honey mango & lemon juice (combined) brown sugar dry mustard cayenne pepper white pepper Worcestershire sauce salt granulated onion & garlic (combined) olive oil Preparation Instructions: Heat peanut butter. IL 15 © 2011 Solo Cup Operating Corporation. Heat 1 minute.

Kevin’s Kickin’ BBQ Sauce Ingredients: 24 oz. but pairs well with any pork or chicken cut. . 1/2 gallon 12 oz. GA 16 © 2011 Solo Cup Operating Corporation. Kevin Jones Solo Location: Conyers. use sauce for basting during cooking. 2 oz. Works best using indirect heat with hickory wood chips but can be used over direct heat also. Serving Suggestion: Best with baby back ribs or pork chops. Marinade ribs or chops in sauce for 4-8 hours. All rights reserved. 5 oz. top with water to fill. 1 cup 3/4 cup ketchup (Hunts) apple cider vinegar real lemon Worcestershire hot sauce (Tabasco) sugar salt Preparation Instructions: Mix all ingredients in a glass or plastic gallon container.

28 oz. Serving Suggestion: On chicken or London broil. rosemary. Add garlic. thyme Preparation Instructions: Sauté onions in saucepan with the olive oil until golden brown. stir every fifteen minutes. 1/4 cup 2 Tbsp 1 Tbsp 1 Tbsp 1 Tbsp 1 Tbsp 2 Tbsp 1/4 cup 1/4 cup 1/4 cup 1/2 cup Dashes of: dill. All rights reserved.Ella’s Stella Sauce Ingredients: 1 large 1 Tbsp 28 oz. Keep sauce on low heat for 3 hours. Matilda Swartz Solo Location: Lake Forest. Mix the rest of the ingredients. cayenne. then add the sautéed onions. . white onion (chopped) crushed garlic can tomato sauce can crushed tomatoes red wine vinegar brown sugar seasoned salt black pepper paprika chili powder honey orange juice lemon juice yellow mustard olive oil basil. IL 17 © 2011 Solo Cup Operating Corporation.

All rights reserved. Wonderful on chicken served with beans. . Solo Location: Owings Mills. Let sit in fridge overnight for best flavor. MD 18 © 2011 Solo Cup Operating Corporation.Latino BBQ Sauce Ingredients: 1 cup 1/4 cup 2 Tbsp 2 Tbsp 2 Tbsp 1/2 tsp 2 tsp 1 tsp 1/2 tsp 1/2 tsp 1/4 tsp ketchup sofrito (Goya makes a great prepackaged one) lime juice brown sugar apple cider vinegar aji amarillo (yellow pepper) paste garlic powder onion powder cumin black pepper turmeric Preparation Instructions: Mix all ingredients in saucepan until hot. Serving Suggestion: Try it for pulled pork or shredded beef for sandwiches topped with pineapple slices.

chopped 2/3 cup 1 yellow onion. If cooking chicken.) (purée) 1 Tbsp kosher salt 2 tsp 1 tsp whole cloves 1/4 inch 1/2 tsp curry powder 1 1 cardamom pods. (purée) tomato paste packed dark brown sugar cider vinegar salt Scotch Whisky Solo Location: Toronto. marinate for 12 hours. 1 cup peeled and puréed 1 tsp 1/8 cup white sugar 3/4 cup 1⁄8 cup molasses OPTIONAL ONLY: add 2 Tbsp liquid smoke flavouring Preparation Instructions: Bring to boil and then simmer for 15 minutes. All rights reserved. (purée) 1/2 cup 1 chiles de árbol. Serving Suggestion: This makes 5 cups of sauce. Canada 19 © 2011 Solo Cup Operating Corporation. chopped 1/2 inch piece ginger. .Whisky BBQ Sauce Ingredients: 1⁄8 cup 1 1/2 tsp ground black pepper 1⁄16 cup 1/3 tsp hot pepper 3/4 cup 1/2 cup packed brown sugar 5 cloves 1/2 cup distilled white vinegar 1 cup 1 Tbsp yellow mustard seeds 1 (28 oz. soy sauce tamarind concentrate dehydrated onion (purée) garlic (purée) cooked bacon (purée) can whole tomatoes in purée olive oil stick cinnamon anchovy.

Serving Suggestion: Basically anything will go — I usually do baby back ribs or chicken. Sometimes if the brown sugar needs more liquid. Tammy R. ID 20 © 2011 Solo Cup Operating Corporation. I will add another tablespoon vinegar.Tammy’s Tasty BBQ Sauce Ingredients: 3 cups 2 Tbsp 3 Tbsp 4 Tbsp 3 Tbsp 2 tsp 2 tsp 2 tsp 2 tsp ketchup mustard honey white rice vinegar brown sugar curry powder black pepper paprika chili powder Preparation Instructions: Mix wet ingredients first then add dry ingredients. Stewart Solo Location: Twin Falls. . All rights reserved.

Leave for 2. or what is available. longer the better. Serving Suggestion: Red wine.Enjoy-the-Smoke BBQ Sauce Ingredients: Pinch 1/4 cup 1/4 cup 1/4 cup 1/4 cup 1/4 cup of salt and pepper brown sugar paprika Montreal spice Smokin Stampeder Spice Cajun. On other side of BBQ no heat. place on heated part of BBQ. Preparation Instructions: Baby Back Ribs or chicken (cut up ribs. Enjoy. Solo Location: Toronto. Place in fridge overnight. large chilled mug 1 large Churchill (Cuban cigar) Sit on deck and enjoy the smoke of the BBQ. check once in awhile. 14 to 16 hours. poke holes in tin foil.) Place in large plastic bag with ingredients. Preheat BBQ to 250° Wood chips: hickory. . cedar.5 hours. Canada 21 © 2011 Solo Cup Operating Corporation. oak. Place all together in tin foil. Cheers. shake well together. Place ribs or chicken on no heated side. All rights reserved. blacken seasoning Mix all together in large plastic bag. apple.

.com.Celebrating 75 Years This cookbook is also available online at our website: www.solocup.