The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 02-23-2013, 04:40 PM   #16
HankB
is One Chatty Farker
 
Join Date: 01-16-12
Location: Winfield, IL
Downloads: 0
Uploads: 0
Default

I like a mustard based sauce and use this one:
Big Daddy’s Carolina Style Barbecue Sauce
__________________
Weber Crazy
HankB is offline   Reply With Quote


Unread 02-23-2013, 04:44 PM   #17
ITBFQ
Full Fledged Farker
 
ITBFQ's Avatar
 
Join Date: 09-17-12
Location: Oswego, IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by onexchef View Post
I love this one.

Big Bob Gibson's
MEMPHIS-STYLE CHAMPIONSHIP RED SAUCE
Makes 4 cups

Ingredients:
1 1/4 cups ketchup
1 cup water
3/4 cup vinegar
3/4 cup tomato paste
3/4 cup brown sugar
2/3 cup corn sugar
1/2 cup pure maple syrup
4 tablespoons honey
3 tablespoons molasses
4 teaspoons salt
4 teaspoons Worcestershire sauce
1 tablespoon apple sauce
1 1/2 teaspoons soy sauce
1 1/2 teaspoons liquid smoke
1 teaspoon onion powder
3/4 teaspoon cornstarch
1/2 teaspoon dried mustard powder
1/4 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/8 teaspoon garlic powder (I used a little more)
1/8 teaspoon white pepper
1/8 teaspoon celery seed
1/8 teaspoon ground cumin

Directions:
Combine all of the ingredients in a sauce pan and blend well. Bring it to a boil and then reduce to a simmer over a medium-low heat for 10 to 15 minutes. Allow the sauce to cool. It stores in a tightly sealed container for 2 weeks in a refrigerator.
That's quite a farking list of ingredients! Sure sounds good though...
__________________
Matt - 18.5" WSM; UDS; DigiQ DX2; CharBroil Gasser; Maverick; OTS; Some Other Crap, Too!
ITBFQ is online now   Reply With Quote


Unread 02-23-2013, 04:48 PM   #18
scottjess
On the road to being a farker
 
scottjess's Avatar
 
Join Date: 12-25-11
Location: Sparks, NV
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by ITBFQ View Post
That's quite a farking list of ingredients! Sure sounds good though...

Thats what I was thinking.
__________________
Proud Owner of a UDS & Kent double grill
scottjess is offline   Reply With Quote


Thanks from:--->
Unread 02-23-2013, 06:09 PM   #19
K-JUN
is one Smokin' Farker

 
K-JUN's Avatar
 
Join Date: 02-10-13
Location: Lafayette, LA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by scottjess View Post
That looks a nice easy one :-) any cooking involved? or just mix?
Sorry for the late reply.

Directions:
Combine all of the ingredients in a sauce pan and blend well. Bring it to a boil and then reduce to a simmer over a medium-low heat for 10 to 15 minutes. Allow the sauce to cool. It stores in a tightly sealed container for 2 weeks in a refrigerator.

It does have a ton of ingredients but it is worth it.
btw. I skip the Tbs of apple sauce
K-JUN is offline   Reply With Quote


Thanks from:--->
Unread 02-23-2013, 06:18 PM   #20
Vision
is one Smokin' Farker

 
Vision's Avatar
 
Join Date: 09-11-11
Location: Baltimore, Maryland
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by scottjess View Post
Ive got a butt on the que right now; thinking about sauce.

What is your favorite sauce to use on Pulled pork?

Recipes?

Blues Hog or Just Leave the Bones.
__________________
"It's all about the Hill Country brisket."
Vision is offline   Reply With Quote


Unread 02-23-2013, 07:26 PM   #21
tarheelsmoker
Full Fledged Farker

 
Join Date: 03-13-12
Location: Denver, NC
Downloads: 0
Uploads: 0
Default

Lexington Dip

1 1/2 cups cider vinegar
1/2 cup ketchup
1 Tbs Dark brown sugar
1 tsp black pepper (use finely ground or pre ground of you are using in a condiment bottle)
1 tsp kosher salt
1/2 tsp cayenne (optional)
1/2 cup water if you like it thin
1 tsp crushed red pepper or 1/2 tsp ground red pepper if you are using a condiment bottle(optional)

bring to simmer on the stove and its good to go!

My favorite! kind of a NC piedmont blend of tomato based from the west and vinegar and pepper from the east

Mike
__________________
Weber OTG 22.5"*Char Griller Akorn Kamado Style Cooker*Weber Go Anywhere*Super-Fast, Splash proof ThermaPen in Black*UDS build underway*Gasser
tarheelsmoker is offline   Reply With Quote


Thanks from:--->
Unread 02-23-2013, 09:43 PM   #22
scottjess
On the road to being a farker
 
scottjess's Avatar
 
Join Date: 12-25-11
Location: Sparks, NV
Downloads: 0
Uploads: 0
Default

Thanks guys for all the great recipes :-)
__________________
Proud Owner of a UDS & Kent double grill
scottjess is offline   Reply With Quote


Unread 02-23-2013, 10:16 PM   #23
Dirtbuddy
is one Smokin' Farker

 
Dirtbuddy's Avatar
 
Join Date: 05-24-12
Location: Port Coquitlam, BC Canada
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by onexchef View Post
I love this one.

Big Bob Gibson's
MEMPHIS-STYLE CHAMPIONSHIP RED SAUCE
Makes 4 cups

Ingredients:
1 1/4 cups ketchup
1 cup water
3/4 cup vinegar
3/4 cup tomato paste
3/4 cup brown sugar
2/3 cup corn sugar
1/2 cup pure maple syrup
4 tablespoons honey
3 tablespoons molasses
4 teaspoons salt
4 teaspoons Worcestershire sauce
1 tablespoon apple sauce
1 1/2 teaspoons soy sauce
1 1/2 teaspoons liquid smoke
1 teaspoon onion powder
3/4 teaspoon cornstarch
1/2 teaspoon dried mustard powder
1/4 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/8 teaspoon garlic powder (I used a little more)
1/8 teaspoon white pepper
1/8 teaspoon celery seed
1/8 teaspoon ground cumin

Directions:
Combine all of the ingredients in a sauce pan and blend well. Bring it to a boil and then reduce to a simmer over a medium-low heat for 10 to 15 minutes. Allow the sauce to cool. It stores in a tightly sealed container for 2 weeks in a refrigerator.
This is my go-to sauce hands down. I do add a few extra things to make it my own ;)
__________________
Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, 22.5" OTG, Weber SJS
Dirtbuddy is offline   Reply With Quote


Unread 02-24-2013, 04:00 AM   #24
ShadowDriver
Got Wood.
 
ShadowDriver's Avatar
 
Join Date: 11-29-12
Location: Okinawa, Japan
Downloads: 0
Uploads: 0
Default

Being a conflicted Tarheel (born in East NC and lived mainly in West NC and Charlotte), I thoroughly enjoy both Eastern-style Sauce and Lexington-style Sauce.

We started with this:
1 cup Distilled White Vinegar
1 cup Apple Cider Vinegar
1 Tbsp brown sugar
1 Tbsp cayenne pepper
1 Tbsp Tabasco Sauce
1 tsp salt (I used Kosher)
1 tsp ground black pepper

It doesn't mention heating in a pan or anything, but I wanted to combine the flavors before bottling. This was pretty tasty, but it really wasn't either an E NC or a Lexington sauce.

I added:

1 Tbsp Worcestershire Sauce
1 Tbsp Tabasco Chipotle Pepper Sauce

This gave it a really nice smokey flavor and brought it closer to Lexington, flavor-wise.

I'm going to have to try the sauce noted above by Tarheelsmoker...

Kind regards,
SD
ShadowDriver is offline   Reply With Quote


Unread 02-24-2013, 05:05 AM   #25
TomB
Full Fledged Farker

 
TomB's Avatar
 
Join Date: 02-07-10
Location: Des Moines, IA
Downloads: 0
Uploads: 0
Default

I have been adding sweet chili sauce to whatever BBQ sauce I have around.
__________________
Tom
Red Nose BBQ
WSM 22.5" x 2
Weber Smokey Joe
Weber Mini-WSM
Weber Genesis gas grill
Smokey Mountain gas smoker
TomB is offline   Reply With Quote


Unread 02-24-2013, 06:12 AM   #26
Matt Potter
Found some matches.
 
Join Date: 02-09-13
Location: Missoula, Montana
Downloads: 0
Uploads: 0
Default Sauce for Pull Pork

Quote:
Originally Posted by HeSmellsLikeSmoke View Post
A surprisingly good one for emergencies is: 2 Parts Sweet Baby Ray Original, 1 part cider vinegar and 1 part Maple Syrup.
Used this one last night quick easy and good - I like a little more bite so I did 2 cup vin 1 ray 1 maple little red and black pepper and call it good.

Matt
Matt Potter is offline   Reply With Quote


Unread 02-24-2013, 07:40 AM   #27
captndan
is One Chatty Farker
 
Join Date: 06-29-11
Location: Greeneville TN
Downloads: 0
Uploads: 0
Default

23 ingredients in a sauce? Don't let Homeland Security hear about it. KISS.
captndan is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:48 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts