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Chavo27 04-20-2009 10:32 AM

BBQ Sauce Recipe Thread
 
Let's start a thread where you post your favorite sauce recipe. Maybe it's a an old family tradition or your award winning signature sauce. No need to say what it is, just post up the ingredients. I'm getting sick of the same old store bought "sweet and tangy" sauce.

I'm not one to measure anything out either, I usually just eyeball everything.
When I make a BBQ sauce I use something like this...
Ketchup
Sugar
Brown sugar
Lots of garlic
Onions
Crushed red pepper
Worschire sauce
Salt/pepper
Sometime a splash or some type of fruit juice

That's pretty basic let hear your recipes!

qman 04-20-2009 11:08 AM

OK, here is one from my files. This is the sort of bbq sauce I grew up with in South Georgia.





Mystery Bbq Sauce
Recipe By : qman
Serving Size : 24 Preparation Time :0:25
Categories : Barbeque Bbq Sauces And Rubs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each yellow onion -- grated
2 tablespoons butter
1 cup ketchup
1 cup mustard
1/2 cup water
1/3 cup lemon juice -- freshly squeezed
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
salt and pepper -- to taste

Saute(sweat) the onion in the butter.

Add remaining ingredients. Simmer for 15 minutes or so.

Use as finishing sauce, and/or table sauce for pork, chicken, or beef
"From Enigma, Georgia"
Cuisine:
"Southern"
- - - - - - - - - - - - - - - - - - -

Chipper 04-20-2009 11:32 AM

Here is what I use as a base. I added some Chipotle powder and a little sauce this past week-end and that helped.














1- Bottles Catsup (64 oz)

2-Bottle Chili Sauce
1 cup- Prepared Mustard
2 cups- Red Wine Vinegar
3 lbs - Dark Brown Sugar

2 TBS- Fine Ground Black Pepper
1 cup- Lemon Juice
½ cup- Worcestershire Sauce
¼ cup- Soy Sauce
1 TBS- Onion Powder
2 TBS- Garlic Powder


Combine all ingredients and bring to a boil, then simmer for 1-2 hours. It should have a sauce consistency. If it’s thin, cook an additional hour.

K I N G P I N 04-20-2009 11:44 AM

If I tell you, I will have to kill you!!!

JOKING
I go the chipotle way too, adds a little kick in the back your mouth.

Saiko 04-20-2009 11:55 AM

Uses this one on Saturday and it came out pretty good. Kind of morphed two recipes together and then added honey:

2 cups plus 2 TBSP ketchup
3/4 cup water
1/2 cup apple cider vinegar
1/4 cup brown sugar
2 TBSP honey.
3 TBSP yellow mustard
1 TBSP onion powder
1 TBSP garlic powder
1/2 tsp cayenne,
1 TBSP chili powder
1 TBSP paprika
1 TBSP Worcestershire sauce
1 tsp salt
1/2 tsp black pepper

Chavo27 04-20-2009 01:23 PM

for the most part these are all very similar

OakPit 04-20-2009 01:27 PM

Port wine, Chocolate Sauce...the rest is a secret...but it's good...tricky to get right, but once you do...yum!

qman 04-20-2009 01:56 PM

Chavo, Bro
I am not so sure they are all that similar. I see one with 2 tablespoons of sugar, one with THREE POUNDS OF SUGAR. Seems to me that would change things a little.

Any way here is another one from my files.

Carolina Sauce
1 each big jar of mustard [1 pound]
1 cup mayonnaise
cup ketchup
3 tablespoons Worcestershire Sauce
2 tablespoons brown sugar
1 teaspoon Tabasco sauce
teaspoon black pepper
teaspoon cayenne pepper
1 teaspoon kosher salt
1 stick butter
cup water

Put everything in a pot and bring to a boil. Reduce heat and cook uncovered for about 10 minutes or so, till everything is combined.

71-South 04-20-2009 02:33 PM

Quote:

Originally Posted by Saiko (Post 906616)
Uses this one on Saturday and it came out pretty good. Kind of morphed two recipes together and then added honey:

2 cups plus 2 TBSP ketchup
3/4 cup water
1/2 cup apple cider vinegar
1/4 cup brown sugar
2 TBSP honey.
3 TBSP yellow mustard
1 TBSP onion powder
1 TBSP garlic powder
1/2 tsp cayenne,
1 TBSP chili powder
1 TBSP paprika
1 TBSP Worcestershire sauce
1 tsp salt
1/2 tsp black pepper

Did you cook this at all, or just combine and serve?

qman 04-20-2009 02:33 PM

Not exactly a BBQ sauce, but an outstanding glaze for poultry.

Glaze/Sauce for Game Hens

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound butter -- 1 stick
1/2 cup honey
1/2 teaspoon curry powder
1 teaspoon dry mustard

Melt butter in sauce pan over low heat, add honey, curry powder and mustard. Simmer for a few minutes, stirring frequently till everything is thoroughly combined.


Keep warm till used, or store in refrigerator for later use. Heat before using.


Use on Cornish game hens or chickens on the grill, in the smoker or baked in the oven. Baste several times while cooking.

If grilling, grill by the indirect method so the butter will not cause flare-ups.

Increase the amount of curry and or dry mustard if you want. The amount given here for curry adds a subtle flavor, but is not really identifiable as curry.





tommykendall 04-20-2009 02:34 PM

Quote:

Originally Posted by Chavo27 (Post 906692)
for the most part these are all very similar

observation or complaint?

Saiko 04-20-2009 02:45 PM

Quote:

Originally Posted by 71-South (Post 906789)
Did you cook this at all, or just combine and serve?

Sorry, should have mentioned that. Yes, it needs to cook a bit, otherwise it is too "grainy". I always simmer my sauces about 30 min the day before I smoke, then store in the fridge to let the flavors meld a little bit. Then reheat before mopping.

71-South 04-20-2009 02:46 PM

Quote:

Originally Posted by Saiko (Post 906812)
Sorry, should have mentioned that. Yes, it needs to cook a bit, otherwise it is too "grainy". I always simmer my sauces about 30 min the day before I smoke, then store in the fridge to let the flavors meld a little bit. Then reheat before mopping.

Thanks!

Smokin Mike 04-20-2009 02:48 PM

this is favorite rib sauce!!, I just copied it from amazingribs.com.

Yield. 1 quart.
Preparation time. 15 minutes
Ingredients
3 cups brown sugar
3/4 cup prepared yellow ballpark mustard
3/4 cup cider vinegar
Option. 1 teaspoon salt. I just think it makes a great sauce even better.Option. 1 1/2 teaspoon hot pepper sauce. Ditto.
Option. 3 tablespoons of your favorite rub adds a layer of complexity.
Option. 3 tablespoons of butter will add richness and depth.
Option. Jack Waiboer of Charleston, a champion competition cook and teacher of cue, says that substituting Southern Comfort for half the vinegar is a really nice thing.

Do this
1) Whisk all the ingredients together thoroughly in a cold saucepan. Heat gently over medium heat, stirring frequently until the sugar and mustard are dissolved completely, about 4 minutes. If it starts to boil, turn it down immediately. Try it first without the hot pepper sauce and butter options.
2) Here's how to use it, in Danny's own words: "The instant the ribs are pulled from the pit, coat them with a generous brushing of warm glaze. If you pull the ribs, chase the dog, talk to your buddy for a couple of minutes, then try and apply the glaze, you've waited too long." You can also serve it as a dipping sauce, warm, at tableside.

BradW 04-20-2009 08:30 PM

This is my "house sauce", simple to make, not hot but has a little bite on the back end.

64 oz. ketchup (I use Hunt's)
3 cup cider vinegar
3 cup packed brown sugar
4 T worchestershire sauce
14 T BP Shaker (basicly a all-purpose rub I make, use your favorite rub)
10 pinches (or to taste) chipotle powder

Combine all ingredients and simmer for about 45 minutes or until to the consistency you want. Best when refrigerated overnight (at least) first.


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