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Ground Pounder 04-24-2011 11:07 AM

Anyone have a favorite "Open Pit" based sauce recipe?
The in-laws are bringin' me 2 five-gallon jugs of Open Pit today that they scored at their local food distributor for a song and a dance. Not sure how I'm going to use all this stuff, but I figured I'd see if anyone had any favorite modifications that they like with this sauce.

Thanks in advance!

Nickos 04-24-2011 11:31 AM

Its a pretty ggood base sause iI think so. If i foil ribs, I pour the juice in a small pot and add some rub and boil low untill thick again. That's not gonna use up anywhere near 10 gallons but its an idea for other uses

imaisufan 04-24-2011 07:33 PM

This recipe is out of a cookbook from one of my favorite restuarants in Minneapolis, Hell's Kitchen.
I haven't tried this recipe yet, but if it is half as good as their rib rub, you should be in good shape.

2 cups Open Pit BBQ sauce
1 small white onion chopped
4 tbsp dark brown sugar
3 tbsp honey
2 tbsp red wine vinegar
2 tbsp crushed red pepper
2 tbsp dark molasses
2 tbsp worcestershire sauce
2 tsp liquid smoke

Warm the open pit sauce in a med. sauce pan. puree the onion in a processor, and add it to the open pit with the remaining ingredients, simmer 20 minutes.

bbq.tom 04-24-2011 08:43 PM

My rib sauce is as follows:

2 cups Open Pit Original BBQ Sauce
2 cups Sweet Baby Rays Honey BBQ Sauce
2 Tbs. Apple Cider Vinegar

Mix well and apply liberally during the last several minutes of grilling the ribs.

watertowerbbq 04-24-2011 08:47 PM

I love Open Pit straight up!!!!!

watertowerbbq 04-24-2011 08:49 PM

My favorite Open Pit memory was when I was little, my mom was making up "bbq" using Open Pit and some leftover pork roast. She warmed the pork roast in a skillet and put the pork roast in a stirred and coated the meat and served it to us on a soft white hamburger bun. One of my all time favorites.

Fatmike 04-24-2011 09:22 PM

I grew up with my dad mixing open pit and some butter. Made for some good chicken and pork steaks.. Sure miss those days

jsperk 04-24-2011 09:40 PM

We use to put on chipped ham in a crock pot and called ham bbq. That use to bbq to me. :oops:

bobsuosso 04-24-2011 10:10 PM

I use it as a nice marinade for beef, 50/50 with Italian salad dressing (wishbone). and straight up on chicken, not sweet or overpowering compliments the chicken.

Ground Pounder 04-25-2011 10:50 AM

Thanks folks, keep 'em comin' - I've got a lot of this stuff to use up, haha!

boberosabbq 04-25-2011 11:32 AM

Mix with Peach Schnaps to taste and cook to a boil.

SuperQue 04-25-2011 12:43 PM

Open Pit works great for grilled pizza.

expatpig 04-25-2011 03:45 PM


Originally Posted by jsperk (Post 1620995)
We use to put on chipped ham in a crock pot and called ham bbq. That use to bbq to me. :oops:

You must be from NE. Pa. A " barbecue" there is not what most think of as barbecue.

Rocco05 06-17-2011 11:53 AM

My folks used Open Pit with a little melted butter too. It was delicious on grilled chicken. While I usually make my own sauces, occassionally I will use a commercial brand and "doctor" it up a bit. I bought a bottle of the original recipe O.P. today. I think it's different from other brands because it is tangy and staight forward red sauce. Sometimes I like a break from sweet, smokey (artifical), and sticky sweet.

I like to mix it with about 6 oz. of beer and 1 pkg of taco seasoning. Everyone that's had my que with this simple sauce has loved it.

aquablue22 06-17-2011 12:07 PM

I like to soak chicken pieces in Open Pit for 5 or 6 hours and then smoke then and baste with it until they are done, really great flavor.

I raised on Open Pit, my Dad always had gallon jugs of it.

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