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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-26-2011, 04:03 PM   #31
big brother smoke
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Big Brother Smoke’s All Purpose BBQ Sauce

256 oz. Ketchup (2 cans)
¼ cup your favorite rub (I use Sweet and Spicy)
1 quart Apple Sauce
10 oz. Apple Butter
1 cup Apple Cider
2 cup Apple Juice
1 cup Honey
¼ Garlic Powder
1/ 4 cup Onion Powder
1/8 cup Oregano
1/8 Thyme
½ cup Yellow Mustard
1/8 cup red pepper flakes

Bring to a boil and let sit in the pot for about 12 hours or until cool before storing.

This is a good base sauce and you can doctor it easily (I always do based on my mood) with brown sugar for more of a sweetner; cayenne for heat; red food color or caramel food color for more of a mahogony thing. If you need more smoke flavor use cumin not liquid choke, I mean liquid smoke.
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Unread 01-26-2011, 04:07 PM   #32
chambersuac
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Quote:
Originally Posted by big brother smoke View Post
Big Brother Smoke’s All Purpose BBQ Sauce

256 oz. Ketchup (2 cans)
¼ cup your favorite rub (I use Sweet and Spicy)
1 quart Apple Sauce
10 oz. Apple Butter
1 cup Apple Cider
2 cup Apple Juice
1 cup Honey
¼ Garlic Powder
1/ 4 cup Onion Powder
1/8 cup Oregano
1/8 Thyme
½ cup Yellow Mustard
1/8 cup red pepper flakes

Bring to a boil and let sit in the pot for about 12 hours or until cool before storing.

This is a good base sauce and you can doctor it easily (I always do based on my mood) with brown sugar for more of a sweetner; cayenne for heat; red food color or caramel food color for more of a mahogony thing. If you need more smoke flavor use cumin not liquid choke, I mean liquid smoke.
naw, not that one, post your comp sauce!!!
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Unread 01-26-2011, 04:14 PM   #33
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Quote:
Originally Posted by barbefunkoramaque View Post
i FRIGGIN LOVE THIS GUY!!!!

LMAO!!!!

Here's my ode to salt

http://www.bbq-brethren.com/forum/sh...salt+rub+funky
I love you too man, lots and lots of funky salty love.
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Unread 01-26-2011, 04:14 PM   #34
big brother smoke
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Quote:
Originally Posted by chambersuac View Post
naw, not that one, post your comp sauce!!!
I did, you just have to figure out what to add and delete
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Unread 01-26-2011, 04:22 PM   #35
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Cattlemans then season to taste.
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Unread 01-26-2011, 04:43 PM   #36
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Quote:
Originally Posted by chambersuac View Post
Come on guys, you made SmokinAussie get serious for a bit...that should show you something's wrong.


I didn't see the OP either. I agree, though, with the thoughts that this got pretty serious pretty quick. What's wrong with asking for sauce recipes? Seems like he's been pretty straight up to me.

.....buncha meanies!

I'll play!

MY all time favorite sauce is a South Carolina Mustard BBQ Sauce.
I can't claim it....it's from Steve Raichlen's BBQ USA. I LOVE mustard/vinegar based sauces.

1 tbs butter
1 small onion, finely chopped
1 clove garlic, minced
1 cup Dijon mustard
3/4 cup firmly packed brown sugar
3/4 cup distilled white vinegar
1 tbs hot sauce (I use Tobasco usually, or other "Louisiana style" sauce
1/2 cup water
Course salt (kosher or sea) and freshly ground black pepper

Melt butter in saucepan.
Add onion and garlic and cook intil soft, but NOT brown (about 3 min).
Stir in mustard, brown sugar, vinegar and hot sauce and water.
Let simmer, uncovered, until thick and richly flavored, 6 to 10 min.
Taste for seasoning, add S&P or more hot sauce to taste.
Let sauce cool to room temp before serving (I don't usually do this).
Yields about cups.


The only other thing I like to do regularly is to just jeat up some Sweet Baby Ray's and add some ground cayenne and white vinegar to give it some "snap". That's good stuff as well.

Other than that....it's Famous Dave's out of the bottle or "stock" SBR's.
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Unread 01-26-2011, 04:47 PM   #37
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Looks like we turned back to Brethren.
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Unread 01-27-2011, 01:26 AM   #38
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Original is back up. Let the game begin.
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Unread 01-27-2011, 03:29 AM   #39
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This one is a one my son likes I spice mine up with a drop of Blair 2 am

Kansas City Style BBq Sauce Style

2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder



Add Heat to your level of tolerance


1. Combine all ingredients in a medium saucepan over high heat and whisk until smooth.
2. Bring mixture to a boil and then reduce heat and simmer for 45 to 60 minutes or until mixture is thick.
3. Cool, then store in a covered container in the refrigerator overnight so that flavors can develop.
Makes 2 cups.
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Unread 01-27-2011, 04:25 AM   #40
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I have made this one a couple times, got it from one of Steven Raichlen's books. If you like to drink the bourbon whisky then this one is for you. I am a scotch man myself but this sauce still tastes pretty good. One suggestion I have is don't put crap whisky in it. If you aint gonna drink it then dont cook with it.

From Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes ~ Steven Raichlen
STILL HOUSE BARBECUE SAUCE
  • 1 cup Jack Daniel's Tennessee whiskey
  • 1 cup ketchup
  • 1 cup cider vinegar
  • 1 cup packed dark brown sugar
  • 1/2 cup onion, very finely chopped
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons Tabasco sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon liquid smoke
Combine all the ingredients in a large, heavy, nonreactive saucepan and bring to a boil over high heat. Reduce the heat and briskly simmer, uncovered, until richly flavored and slightly thickened, about 20 to 30 minutes, stirring from time to time with a wooden spoon. Use right away or transfer to jars, cover, cool to room temperature, and refrigerate. The sauce will keep for several months. Makes about 4 cups.
Brush this sauce on ribs, chicken, or pork during the last 10 minutes of cooking. And serve plenty of it on the side.
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Unread 01-27-2011, 05:09 AM   #41
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Mate, I don't measure when I make sauces, but I'll give you an outline. Biting my tongue on the rest, but I bet you're a bit of a mind reader, eh?! ;)
30 - 40 birds eye chillies, chuck in a handfull of chipotles too, if you like
5 habs, either choc or orange
1 whole pineapple fresh
2 whole mangoes
1 onion minced
1 carrot grated
2 litres breakfast juice
2 tbs fresh ground black pepper
couple shots of Inner Circle.. more if I can bear to part with it
2 - 3 cups vinegar, apple cider usually, also some white balsamic for flavour
Garlic, lots

Simmer to reduce, blitz with the missus's little mate, salt to taste, add whatever it needs to round it out. It ain't rocket science mate, so I tend to tip and guesstimate.
Currently still eating one I made over 12 months ago, still got balls, and tastes great.
Enjoy your quest, hope the hypocrites haven't given you reflux.

Edit, brainfade.. wtf forgets garlic?
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Unread 01-27-2011, 06:18 AM   #42
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Infernooo, welcome back.

I know I've already submitted mine with 2 variations. This is a sauce that I make
every once in a while and will probably make another batch tonight. It's a very
regional vinegar pepper sauce in the vein of Blues Hog Tennessee Red. Someone
in another thread asked "who trained/taught the experts" and I said "old guys, many
who are no longer with us". This recipe is just that, a VERY old recipe (probably 70 or
more years old) where the author is no longer with us. RIP Ray.

Ray's BBQ Sauce:

1 Quart Twelve Oaks Colored Vinegar (no substitutes)
1 Pint Ketchup
2 T Salt
1 T Black Pepper
1 tsp Ground Red Pepper
1/2 tsp Onion Powder
Juice from 1 Lemon

Mix in pot and bring to boil, stir to keep from sticking.
Let cool, put in storage container and refrigerate.
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Unread 01-27-2011, 08:03 AM   #43
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Here's one that I used to win a backyard comp last year:

1/2C Peach Preserves (These were homemade by MamaMac, but any with just peaches and sugar, no pectin should be good)
1/4C Honey
1/4C Gentleman Jack Whisky (Whiskey for you Yanks)
1/2C BBQ Sauce (I used Sweet Baby Ray's original, but any bottled KC Style sauce should work)
1 tsp. Pepper Sauce (I used Chipotle Tabasco)
1 tsp. Lemon Juice

I processed in a food processor until smooth, no cooking needed
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Unread 01-27-2011, 08:30 AM   #44
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Quote:
Originally Posted by Capozzoli View Post
Here is my BBQ sauce recipe:

1. Salt.
You left out the other ingredients honey and brown sugar

Last edited by BBQchef33; 01-27-2011 at 08:55 AM..
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Unread 01-27-2011, 09:27 AM   #45
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This is what i used when i cooked at my American Legion Post. This basic recipe will make about 1-1/2 cups. It's sweet and lightly spicy.

3/4 cup peach preserves
1/2 cup Jack Daniels (or any sour mash bourbon)
1/3 cup raspberry or other fruit vinegar
1 tablespoon lemon juice
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-2 teaspoons Crystal hot sauce( or any brand hot sauce)
1/2 teaspoon onion powder
In a small saucepan,combine all ingredients except hot sauce. Simmer over medium-low heat, stirring often, until slightly thickened,about 10 minutes. Stir in hot sauce to taste.Can be made up to a month ahead and refrigerated. Reheat before using.
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