Tempeh, made from fermented soybeans, is an Indonesian specialty. Its firm, nutty texture makes for good grilling in these satays. Serve on white rice with the sauce on the side, a cucumber and vinegar salad, and hot sauteed green beans.

Ingredients

Chile-Spice Marinade

• 3 tablespoons Indonesian kechap (sweet soy sauce)

• 1 tablespoon soy sauce

• 2 shallots, minced

• 1 clove garlic, minced

• 1 teaspoon crushed red chile

• ½ teaspoon ground coriander

• 1/4 teaspoon grated nutmeg

• Pinch of ground cloves

The Tempeh

• 1 8-ounce packages tempeh, cut in 3/4-inch cubes

• Thai Chile Dipping Sauce

• 2 tablespoons sweet Indonesian soy sauce

• 1 teaspoon lime juice

• 2 Thai chiles (prik kee nu), stems removed, minced, or substitute 1 serrano chile

• ½ teaspoon grated ginger

• 2 shallots, thinly sliced

Instructions

Combine all the marinade ingredients in a blender or food processor and process into a smooth sauce. Place in a nonreactive bowl, add the tempeh cubes, toss to coat well, and marinate for four hours, covered, in the refrigerator. While marinating, soak 8 bamboo skewers in water for 30 minutes.

Combine all the ingredients for the dipping sauce and all to sit for 30 minutes to blend the flavors.

Thread the tempeh cubes on the skewers and grill over a medium fire for 7 to 8 minutes, turning often.

Remove from the skewers and place on the rice with a small bowl of the sauce for dipping.

Here is the way sauce is made for the famous American Royal cook-off in Kansas City–or at least this is our take on the subject. It is truly a finishing sauce and should not be used as a marinade or a basting sauce. Of course, spread it liberally over ribs just off the grill and serve plenty on the side

Ingredients

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 tablespoon vegetable oil

• 1 cup catsup

• 1/3 cup molasses

• 1/4 cup distilled vinegar

• 2 tablespoons commercial chili powder

• 2 teaspoons dry mustard

• 1 teaspoon celery salt

• 1 teaspoon paprika

• 1 teaspoon ground cayenne chile

• ½ teaspoon freshly ground black pepper

• 1/4 cup water or more if needed

Instructions

Saute the onion and garlic in the oil until the onions are soft. Add the remaining ingredients and simmer for ½ hour until thickened.

This is the thin, vinegar sauce in the tradition of Eastern North Carolina. For a rough idea of the Western sauce, add 1 cup catsup, 1 teaspoon Worcestershire sauce, and ½ teaspoon of cinnamon to this recipe. This is served over smoked pork in any form–sliced or pulled.

Ingredients

• 2 cups cider vinegar

• 1/4 cup brown sugar

• 1 tablespoon crushed red pepper

• 3 teaspoons salt

• 1 ½ teaspoons ground cayenne chile

• 1 teaspoon freshly ground black pepper

• 1 teaspoon ground white pepper

Instructions

Combine all the ingredients in a large bowl, mix well, and let stand for a couple hours to blend the flavors.

In South Carolina, barbecue is flavored with mustard as a dominant ingredient rather than just an incidental spice. Vinegar makes an appearance here as well.

Ingredients

Yellow Mustard, Cider Vinegar, Sugar, Margarine, Worcestershire Sauce, Louisiana-style Hot Sauce

Instructions

In South Carolina, barbecue is flavored with mustard as a dominant ingredient rather than just an incidental spice. But vinegar makes its appearance here as well, plus some hot sauce. As in North Carolina, the sauce is primarily used over smoked pork. But you could serve this over grilled pork chops.

• 3/4 cup yellow “ballpark” mustard

• 3/4 cup cider vinegar

• ½ cup sugar

• 1 ½ tablespoons margarine

• 2 teaspoons salt

• 2 teaspoons Worcestershire sauce

• 1 1/4 teaspoons freshly ground black pepper

• 2 teaspoons Louisana-style hot sauce, or more to taste

Combine all the ingredients in a saucepan, stirring to blend, and simmer over a low heat for 30 minutes. Let stand at room temperature for 1 hour before using.

Yield: 1 3/4 cups

Heat Scale: Mild

After a brisket has been smoked, it is basted in this sauce for a couple of hours before being sliced and served. Some cooks, however, slather the sauce on during the smoking.

Ingredients

Chili Powder, Cayenne, Margarine, Beer, Lemons, Parsley, Worcestershire Sauce

Instructions

This recipe is from Red Caldwell, who revealed the secrets of Texas barbecue to us when we were editors of Chile Pepper magazine. After a beef brisket has been smoked, it is basted in this sauce for a couple of hours before it is sliced and served. Some cooks slather the sauce on during the smoking. It can also be used with smoked lamb or pork.

• 2 tablespoons commercial chili powder

• ½ teaspoon ground cayenne chile (or more to taste)

• 1 pound butter or margarine

• 2 onions, chopped fine

• 5 cloves garlic, minced

• 1 ½ cups beer, such as Shiner Bock

• 4 lemons, quartered

• 1 bunch parsley tops, minced

• 2 cups vegetable oil

• 1/4 cup Worcestershire sauce

• 2 bay leaves

In a pot, melt the butter, add the onions and garlic, and saute for 4 to 5 minutes to soften. Add the beer, squeeze in the lemon juice, and add the lemon rinds to the pot. When the foam subsides, add all of the remaining ingredients and bring to a boil. Reduce the heat to a medium low and simmer for 20 minutes.

Yield: About 5 cups

Heat Scale: Medium

Excerpt from Barbecue Inferno, (Ten Speed Press, 2001), and available from