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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 03-08-2011, 12:43 PM   #151
Lake Dogs
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Wampus, good luck. For what it's worth, I found that sending infernooo $500 US
helps. ;-)
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Unread 03-08-2011, 01:33 PM   #152
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I am laughing at Lake Dogs! Again, Infernoo I love what you are doing here. I look everyday for an update. Thanks for doing what you are doing. This newbie is enjoying it.
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Unread 03-08-2011, 01:36 PM   #153
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Yeah, Infernoo...thanks...and thanks to all who submitted your recipes.

Next I think that everyone should send me their very best cherry sauce recipe. Especially any Asst. Deans or Deans that also run a catering company in California. Remember, I'm a Pastor and I can't share it with anyone else. ;)
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Unread 03-08-2011, 02:24 PM   #154
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Quote:
Originally Posted by Lake Dogs View Post
Wampus, good luck. For what it's worth, I found that sending infernooo $500 US
helps. ;-)
Ha ha ha.......
I've been very clear that it's not MY recipe. It's just my favorite, or "go to" recipe that I make at home. I love it. If infernooo doesn't like it, I'll pass his review on to Steve Raichlen!!!
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Unread 03-09-2011, 01:27 PM   #155
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Just wanted to jump in here and say Thanks to all who are submitting their recipes, and especially thanks to infernoo for making them and grading them. I'm new to BBQ but I'm a huge fan of making my own sauces, and there's quite a few in here I'll be trying out.
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Unread 03-09-2011, 02:52 PM   #156
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^^^ Yep, infernooo is doing a great job. The whole thread is pretty cool. Send him money if you like his reviews (it'll help offset the cost of all the ingredients and the
risk that he's taken on).

Infernooo, I'm still in for 10%, right?
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Unread 03-10-2011, 10:52 AM   #157
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Quote:
Originally Posted by Wampus View Post
Ha ha ha.......
I've been very clear that it's not MY recipe. It's just my favorite, or "go to" recipe that I make at home. I love it. If infernooo doesn't like it, I'll pass his review on to Steve Raichlen!!!
Wampus, did you submit Raichlen South Carolina Mustard BBQ Sauce? I'm keeping a word document of this thread with much cut/paste/edit work. That recipe is the only one that doesn't have a Brethren name attached to it so I am thinking it is yours. Can you clarify for me please? Thanks!
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Unread 03-10-2011, 11:54 AM   #158
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Hey Infernoo,
Here is a sauce variant for you, more of a mop sauce except that it forms its own glaze as you cook it on. It is used like a spray on mop (like that makes sense). It will work great on pork ribs and I suspect as a mix in for pulled pork as well.

Pig Honey Sauce
1 cup apple juice
1/4 cup Red Boat Fish Sauce
1/4 cup Braggs Amino Acids
1/8 cup Honey
1 Tablespoon turbinado sugar

Combine all ingredients and bring to just short of a boil, maintain heat until sugar is dissolved. See above for use. I believe it is important not to boil this mixture as I believe the boil process will cause the proteins to denature and not function in the manner I want it to work. I have also become aware of the loss of character that fish sauce can suffer when excessively boiled.
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Unread 03-10-2011, 12:09 PM   #159
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If only my mom would give up her Q sauce recipe, I'd like to send it in and have you comment on it. But that ain't never going to happen. Great thread!!

Bob
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Unread 03-10-2011, 12:11 PM   #160
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Quote:
Originally Posted by Erin View Post
Wampus, did you submit Raichlen South Carolina Mustard BBQ Sauce? I'm keeping a word document of this thread with much cut/paste/edit work. That recipe is the only one that doesn't have a Brethren name attached to it so I am thinking it is yours. Can you clarify for me please? Thanks!
Yes, that's the one. Here's my post with the recipe:
http://www.bbq-brethren.com/forum/sh...3&postcount=36

I LOVE that sauce, but I've never claimed it's mine. Just my favorite. The original OP rules stated that it didn't HAVE to be an original recipe, so long as you gave proper credit.

Curious to see how infernooo's review goes. There's another similar SC mustard vinegar sauce on the list (although I can't seem to isolate it now) and I'm curious which one he'll like better.....I'M certainly not against a switch!!
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Unread 03-10-2011, 12:34 PM   #161
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He's done 2 mustard sauces, one was purely a traditional SC mustard sauce, and it was
very good. The other was a variation/spin on the SC mustard sauce and he liked it
just a little better. I'm not much for mustard sauces myself, by my partner in crime
(team partner) is from SC and very partial to mustard sauces, so I'll make both of these
for him and give them as a gift.
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Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.

Last edited by Lake Dogs; 03-10-2011 at 01:43 PM..
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Unread 03-10-2011, 01:38 PM   #162
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Wow. I had not looked at this thread for awhile. Looks like I was missing out!

Thanks again Infernoo!
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Unread 03-10-2011, 08:25 PM   #163
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I just realised I have been quite slack when it comes to replying to everyones posts - apologies!


Quote:
Originally Posted by justjack View Post
Well I'm impressed mate, comprehensive reviews and you're making good headway already. I tips me lid, and look forward to reading more.

Thanks for this excellent and informative thread.
Thank you for the support and for following!

Quote:
Originally Posted by wildcat89 View Post
Here's one that I have used in the past.

Bourbon Basting Sauce

This recipe is good for ~ 10 lbs of ribs. It does keep in the fridge in an air tight container.

Ingredients:
2 Tbs.
oil
1.5 Cup
Finely chopped onion
6 Ea
Cloves of garlic (pressed or chopped fine)
¾ Cup
Bourbon
1.5 Cup
Water
¾ Cup
Teriyaki baste and glaze
¾ Cup
Frozen Pineapple Juice
6 Tbs.
Lemon Juice
3 Cups
Brown sugar






Directions:
1. Heat the oil, add onion and garlic; cook until onion starts to soften.
2. Add 1 Tbs. of bourbon, reduce heat to low; cover and cook 8 to 10 minutes or until the onion is tender.
3. Add all remaining ingredients except the bourbon; mix well, increase heat to medium and bring mixture to a boil.
4. Reduce heat and simmer uncovered 20 to 30 minutes, stir frequently, it should have the consistency of a thick syrup.
5. Remove from heat, stir in remaining bourbon; let set.
6. Prepare ribs as desired and brush on at the end.
Thank you Sir, added to the list ;)

Quote:
Originally Posted by h00kemh0rns View Post
I'm glad Infernooo has done this. This is an extremely interesting thread to follow. I plan to submit my all purpose sauce soon! Thanks Infernooo!
Thank YOU for the support! I will look forward to trying your sauce.

Quote:
Originally Posted by h00kemh0rns View Post
This makes a small batch of about 10 ounces or less total. Obviously, you can adjust if needed.

Hooks Sweet n' spicy BBQ sauce
  • 1 cup finished sweet and sour dressing (recipe below)
  • 1/3 cup prepared mustard
  • 1/3 cup Worcestershire sauce
  • 1 Tbs Vizcaya brand Habanero sauce (red NOT the orange)
  • 1 tsp sea salt
  • ½ tsp black pepper (fresh cracked if possible)
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp Chinese 5 spice
  • 1 Tbs Honey
  • 1 Tbs brown sugar

Place sweet and sour dressing, mustard, Worcestershire, and all spices (from salt to Chinese 5 spice) in pan and simmer over medium-low heat for 10 minutes.

Take off of heat and add 1 Tbs of honey and 1 Tbs brown sugar. Mix until incorporated.

Next add ½ Tbs of the habanero sauce, taste and add the remaining ½ Tbs according to heat preference. The finished sauce should not be overwhelmingly hot.

Cool to room temperature then store in a squeeze bottle or any other container in the fridge. *

Bring to room temperature before use.


Sweet and sour dressing
  • ½ cup apple cider vinegar
  • ½ cup brown sugar
  • 6 oz Dole 100% pineapple juice
  • ¼ tsp ginger
  • ¼ tsp garlic
  • 1 Tbs cornstarch
  • 1 Tbs water
  • ¼ cup oil

Place all ingredients, except cornstarch and water, into a pan over medium heat.

Allow mixture to simmer about 10 minutes.

While this simmers mix cornstarch and water in a small bowl.

Add the cornstarch and water to the sweet and sour mixture. Bring to a boil for a minute.

Remove from heat and allow to come to room temp. *Put in sauce in blender and while running drizzle oil until dressing thickens.
Added to the list!
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Unread 03-10-2011, 09:58 PM   #164
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Infernooo, do you have a list, and where you're at? Just curious where we all fall!

Your reviews are incredible, this is an awesome thread.
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Unread 03-12-2011, 03:36 AM   #165
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QUOTE=btcg;1536845]Infernooo,

Question: what are you doing with all of this sauce? You'll have a 5 year supply by the time you're done. ;)[/QUOTE]

Putting the best ones aside to see how they age and for later comparisons!

Quote:
Originally Posted by ShutYrMouth View Post
try this one if ya'd like.
my brother and i whipped this one up one day.
MUST use fresh blueberries. DONT add extra sugar. Will turn gelatinous.
If ya make it correctly, it has an awesome color and flavor.


Add to pot on the stove. Stir in each ingredient. Use a emersion blender to blend it all together. Cook on low until its good.

Blueberry BBQ Sauce

1 cup ketchup
3 tablespoon molasses
1 tablespoon worcestershire
1 cup fresh blueberries
2 tablespoon white vinegar
2 tablespoon salted butter
1 tablespoon chipotle tabasco
1/4 cup brown sugar
1/4 cup honey
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon allspice
1/4 teaspoon onion powder
2 teaspoon oj
Ooooo blueberries, looks very interesting! Added to the list, thank you ;)

Quote:
Originally Posted by chromestacks View Post
although I was hesitant, here is the one I like the most:

1 cup ketchup
1 cup coke a cola soda
1/4 cup A-1 steak sauce
1/4 cup worchestershire sauce
1/4 cup lemmon juice
1Tbs onion powder
1Tbs garlic powder
1Tbs cummin
1 ts black pepper
14 Oz KC Masterpiece BBQ sauce

Add all liquid ingredients to a 4 qt pot and bring to a boil. wisk in dry ingredients and simmer until sauce thickens. remove from heat and allow to cool to room tempature. refrigerate overnight before using for best results. This is not my recipie but one I found on the internet and modified verry little. orgin.....unknown


Thank you Sir, looks very interesting! I appreciate you admitting that it is not originally yours either.

Quote:
Originally Posted by deguerre View Post
Actually, one of my favorite sauces on pulled pork (accompanied by a sweet vinegar slaw) is simply 2 cups cider vinegar, 1 and 1/2 TBS cayenne, 1/2 TBS salt and a slice of lemon. Shaken and left to sit overnight. Shake before serving as the cayenne settles out.
I love something very similar to that (cider vinegar, salt, white pepper, cayenne, sugar)

Quote:
Originally Posted by mtomto View Post
Very cool thread..despite the paranoia from some...I saw my Sauce...and found a couple variations I might like.

I dont post much, but been here a long time. To that I'll say some people need to get over themselves.

Peace and Good Q to U.
Thank you for the support!

Quote:
Originally Posted by N8man View Post
Been sorta busy, I just saw this....I posted this a while back
and am more than happy to share it again......

This is the Recipe to my Signature BBQ Sauce....I've gotten great compliments from
Friends and Family...Or they are trying not to hurt my feelings, you decide....

Big N8's Smokin' Pot Habanero BBQ Sauce..

64oz. Catsup
16oz. Mango Jam, I like Goyo
1 cup Apple Cider Vinegar
1/4 cup Molasses
1 Tbls. Minced Garlic
1 Tbls. Minced Ginger
2 cups PineApple Juice
10 minced Habaneros, Veined and Seeded if you
want Mild, or not if you want Die Hard, ForeHaid Sweating, Internal Combustion!!!!
1/4 cup Worcestershire Sauce
1 Large Yellow Onion Diced and Chopped
1/4 cup Amaretto
2 Tbls. Olive Oil

With a Large Pot on Medium Heat, Coat Pot With Olive Oil
Sweat the Onions until Translucent, then add the Habaneros, cook for Three Minutes then add the Garlic and Ginger, Stirring Often, and Cook for Three more minutes then add remainder of ingredients...
Turn Heat to Medium Low and Simmer for Six Hours, Stirring
every 30 minutes or so, until the Sauce is reduced by One Fourth...
I then take a Stick Blender and Blend for a Minute until Smooth...
Trust Me, it's Worth the Effort....The Flavors Meld and BBQ Nirvana
is not far behind....
Take off the Heat and Let Cool for One Hour...
Enjoy!!!
Looks fruity and very interesting... added!

Quote:
Originally Posted by SCRedneckBBQ View Post
Here is the one we use for our whole hog (But can be used for Boston Butts as well)

Sorry we don't really measure

Apple Cider vinegar
Red Pepper
Black Pepper
White Pepper
Brown Sugar

Mix it all in a pot and bring to a boil, then simmer. What you want to do is let the vinegar cook down. Add it to the pork after the pork is ready to pull. Let the meat simmer in the vinegar sauce for a while. Enjoy. Search my threads and you can see how we simmer it for a whole hog.
I use something very similar for pulled pork, perfect partner! Not suited the best to other cuts/dishes though.

Quote:
Originally Posted by imaisufan View Post
I've become a fan of Big Bob Gibson's Championship Red - From Chris Lilly's, Big Bob Gibson's Cookbook.

It's great on it's own, and fun to experiment with additions such as various fruit preserves, onions, whiskey, etc. For me it seems to go really well with chicken, and as a light last glaze on ribs with a rub slightly heavy on the chili powder.

Memphis-Style Championship Red Sauce
Makes 4 cups


1.5 cups ketchup
1 cup water
1/2 cup apple cider vinegar
¾ cup tomato paste
¾ cup brown sugar
3/4 cup corn syrup
½ cup pure maple syrup
1/3 cup honey
5 tablespoons molasses
4 teaspoons salt
4 teaspoons Worcestershire sauce
4 tablespoon applesauce
1½ teaspoons soy sauce
1½ teaspoons liquid smoke
1 teaspoon onion powder
1.5 teaspoon cornstarch
½ teaspoon dried mustard powder
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
1/4 teaspoon ground cumin
Combine all the sauce ingredients in a medium non-reactive saucepan and blend well.

Bring to a boil, then reduce heat and simmer over medium-low heat for 10-15 minutes. Allow the sauce to cool, then transfer to a tightly covered jar or plastic container.
I have tried his bottle commercial red sauce, but have not tried the one from his recipe book - looks great, thanks!

Quote:
Originally Posted by landarc View Post
Wow, nice review Infernoo, I am glad you are sticking with this and it did not get removed. It looks a lot like a beer scoring system I like to use.
Thank you Sir ;)

Quote:
Originally Posted by chambersuac View Post
this is a good thread after all. Yay. :)
Thanks for the support!

Quote:
Originally Posted by inv3ctiv3 View Post
Great thread! Gonna have to come back to this and make some in a few weeks (just got a gallon of blues hog haha).
Haha I hope I can help you decide which to make ;)

Quote:
Originally Posted by justjack View Post
Well I'm impressed mate, comprehensive reviews and you're making good headway already. I tips me lid, and look forward to reading more.

Thanks for this excellent and informative thread.
Thanks for the support, much appreciated!
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