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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-20-2009, 10:32 AM | #1 |
Full Fledged Farker
Join Date: 01-09-09
Location: Hartford City, IN
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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!
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where there's smoke there's fire, UDS built April 2009 |
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04-20-2009, 11:08 AM | #2 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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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" - - - - - - - - - - - - - - - - - - -
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qman Para Bellum |
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04-20-2009, 11:32 AM | #3 |
is one Smokin' Farker
Join Date: 09-09-08
Location: Red Lion, PA
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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.
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Backwoods- Competitor "The Twins"- 2 Large Grill Domes The "New" Twins- 2 Meadow Creek PR72G's Weber Smokey Mountain Kamado #7 [URL="http://www.redlionspicyfoods.com"]www.bigchippersbbq.com[/URL] [IMG]file:///C:/DOCUME%7E1/CHARLE%7E1/LOCALS%7E1/Temp/moz-screenshot.png[/IMG] |
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04-20-2009, 11:44 AM | #4 |
Full Fledged Farker
Join Date: 01-25-08
Location: West Islip, NY
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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.
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XL BGE WEBER SMOKEY MOUNTAIN WEBER PERFORMER FOUR SEASONS GASSER Yellow thermapen AKA-Crusty DippinTush http://img.photobucket.com/albums/v2...pinsgasser.jpg |
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04-20-2009, 11:55 AM | #5 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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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
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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04-20-2009, 01:23 PM | #6 |
Full Fledged Farker
Join Date: 01-09-09
Location: Hartford City, IN
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for the most part these are all very similar
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where there's smoke there's fire, UDS built April 2009 |
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04-20-2009, 01:27 PM | #7 |
is One Chatty Farker
Join Date: 03-17-09
Location: Stowe, VT
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Port wine, Chocolate Sauce...the rest is a secret...but it's good...tricky to get right, but once you do...yum!
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-Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR] |
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04-20-2009, 01:56 PM | #8 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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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 ½ pound] 1 cup mayonnaise ½ cup ketchup 3 tablespoons Worcestershire Sauce 2 tablespoons brown sugar 1 teaspoon Tabasco sauce ¼ teaspoon black pepper ¼ teaspoon cayenne pepper 1 teaspoon kosher salt 1 stick butter ½ 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.
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qman Para Bellum |
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04-20-2009, 02:33 PM | #9 | |
is One Chatty Farker
Join Date: 05-02-08
Location: Harrisonville, MO
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Quote:
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Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri Grip it. Rip it. Let the big hog eat! |
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04-20-2009, 02:33 PM | #10 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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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.
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qman Para Bellum |
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04-20-2009, 02:34 PM | #11 |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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observation or complaint?
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tk PitBitch |
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04-20-2009, 02:45 PM | #12 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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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.
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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04-20-2009, 02:46 PM | #13 |
is One Chatty Farker
Join Date: 05-02-08
Location: Harrisonville, MO
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Thanks!
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Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri Grip it. Rip it. Let the big hog eat! |
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04-20-2009, 02:48 PM | #14 |
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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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.
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04-20-2009, 08:30 PM | #15 |
Got rid of the matchlight.
Join Date: 04-11-09
Location: Storm Lake, IA
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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) 3½ cup cider vinegar 3½ 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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