For this week’s food segment, we host an all-new Takeaway cooking smackdown.

On the menu: Barbecue sauce.

On the mat: Chef Rossi (of the Raging Skillet and Bust Magazine, as well as star of WOMR’s "Bite This") and Cathy Erway (blogger behind noteatingoutinny.com, author of "The Art of Eating In", and host of Heritage Radio Network’s "Let's Eat In").

On everyone’s minds: How will Cathy Erway’s history as a BBQ judge influence her sauce making? Will Chef Rossi’s reputation as “New York’s Wildest Caterer” be evident in her BBQ sauce? What secret ingredients will each of them be bringing to the table? And whose sauce will win The Takeaway’s crown? Recipes after the jump.

Cathy Erway’s Hoisin-Chipotle Barbecue Sauce

• 1/2 cup hoisin sauce
• 1/3 cup chipotles in adobo sauce, pureed
• 1 tablespoon grated fresh ginger
• 1 tablespoon rice wine vinegar
• 2 teaspoons brown sugar

Combine and pulse well in a food processor. No need to cook!

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Ms Rossi’s New York (by way of North Florida and South Jersey) Jewish Barbecue sauce

• a coffee cup of ketchup
• a coffee cup of tomato sauce
• two good drizzles of molasses
• two drizzles of soy sauce
• a small drizzle of cider vinegar
• two drizzles of Tabasco
• a teeny weeny drizzle of liquid smoke
• a plop of Dijon mustard
• two drizzles of Worcestershire
• a plop of fresh minced garlic
• a handful of brown sugar
• and salt and pepper to taste

Pour ingredients into a pot. Bring to a boil and then turn down and simmer 20 to 30 minutes. Adjust seasoning with salt and pepper to your liking.