Dr. BBQ, Big Time BBQ Sauce

Pappy · 01-08-2013, 08:51 AM

For Christmas I got the Dr. BBQ, Big Time BBQ book. I wanted the book for a long time and have been a fan of Dr. BBQ. First thing I wanted to try was the Big Time BBQ sauce recipe. I made it exactly as the recipe called for. While I was tasting the sauce, I wasn’t real sure if I liked it.

That night we had some burgers on the grill. I had some people try the sauce to get their opinion. Both of them said they did not care for it. One person asked what was in it. Said there was something that tasted odd in it. We went through the ingredients. After smelling the bottle of Thyme we agreed that was it. I found an earlier post that a lot of people did not care for the Thyme. I was disappointed.

I kept using the sauce even though it had the Thyme taste. After a few days I made some pulled pork and baby back ribs. I used the sauce again on the ribs and I could no longer taste the Thyme at all. Same thing when I used it on the pulled pork. It tasted real good! I am no longer disappointed.
I think it just needed some time in the refrigerator for all of the flavors to mix together.

I’m happy with the sauce but, the next time I make it I will probably use half of the amount of Thyme and maybe add a dash cinnamon.
Dr. BBQ, I'm still a big fan.

Previous post:
http://www.bbq-brethren.com/forum/sh...d.php?t=126978

Bludawg · 01-08-2013, 09:16 AM

Unless your baking recipes are only ingredient lists at best I follow them loosely. Eliminate what you don't like and add or adj to your liking.

HeSmellsLikeSmoke · 01-08-2013, 10:11 AM

We all like it a lot just as is; however, I have to fight myself every time to put that liquid smoke in there. (I have to get someone else to go buy it to save my reputation.)

Great book. It's the first book I recommend to anyone showing interest in learning to cook really good barbecue.

Hey!_Jack! · 01-08-2013, 10:28 AM

Agree with the note about varying the receipe to fit your taste. I rarely stick to measurements, etc.

HeSmellsLikeSmoke · 01-08-2013, 10:30 AM

I always follow a recipe the first time. Tweaking, if needed and it usually is, starts the second time.

Sawdustguy · 01-08-2013, 11:03 AM

Is that the sauce from the Two Fat Larry's Thick and Sticky recipe?

PatioDaddio · 01-08-2013, 11:26 AM

FYI - Ray's most recent book has some more refined sauce recipes.

John

lfurl43142 · 01-08-2013, 11:35 AM

Recipes are not blueprints, they are suggestions. Use more of what you like and none of what you dont.

Brian in Maine · 01-08-2013, 06:08 PM

I had given up on making my own sauce until my chiropractor (Who I passed my addiction to BBQ on to.) made it, and told me that I had to try it. I've been using it for about 3 years now, and have never had anyone go for the bottle of SBR that I always put out in case some one doesn't like the Dr.'s sauce.

Pappy · 01-08-2013, 07:50 PM

Brian, That was way cool when you got the "Thanks" from the Dr. BBQ himself.

Pappy · 01-09-2013, 05:50 AM

Quote:

Originally Posted by Sawdustguy

Is that the sauce from the Two Fat Larry's Thick and Sticky recipe?

It's from Dr. BBQ's book.................Don't know anything about Larry's Thick & Sticky.

01-08-2013, 08:51 AM	#1
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	Dr. BBQ, Big Time BBQ Sauce For Christmas I got the Dr. BBQ, Big Time BBQ book. I wanted the book for a long time and have been a fan of Dr. BBQ. First thing I wanted to try was the Big Time BBQ sauce recipe. I made it exactly as the recipe called for. While I was tasting the sauce, I wasn’t real sure if I liked it. That night we had some burgers on the grill. I had some people try the sauce to get their opinion. Both of them said they did not care for it. One person asked what was in it. Said there was something that tasted odd in it. We went through the ingredients. After smelling the bottle of Thyme we agreed that was it. I found an earlier post that a lot of people did not care for the Thyme. I was disappointed. I kept using the sauce even though it had the Thyme taste. After a few days I made some pulled pork and baby back ribs. I used the sauce again on the ribs and I could no longer taste the Thyme at all. Same thing when I used it on the pulled pork. It tasted real good! I am no longer disappointed. I think it just needed some time in the refrigerator for all of the flavors to mix together. I’m happy with the sauce but, the next time I make it I will probably use half of the amount of Thyme and maybe add a dash cinnamon. Dr. BBQ, I'm still a big fan. Previous post: http://www.bbq-brethren.com/forum/sh...d.php?t=126978 __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732

01-08-2013, 09:16 AM	#2
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Unless your baking recipes are only ingredient lists at best I follow them loosely. Eliminate what you don't like and add or adj to your liking. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

01-08-2013, 10:11 AM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	We all like it a lot just as is; however, I have to fight myself every time to put that liquid smoke in there. (I have to get someone else to go buy it to save my reputation.) Great book. It's the first book I recommend to anyone showing interest in learning to cook really good barbecue. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

01-08-2013, 10:30 AM	#5
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	I always follow a recipe the first time. Tweaking, if needed and it usually is, starts the second time. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

01-08-2013, 11:03 AM	#6
Sawdustguy Quintessential Chatty Farker Join Date: 09-14-05 Location: Vernon, Connecticut	Is that the sauce from the Two Fat Larry's Thick and Sticky recipe? __________________ Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough…

01-08-2013, 10:28 AM	#4
Hey!_Jack! Got rid of the matchlight. Join Date: 01-06-13 Location: Cumming, GA	Agree with the note about varying the receipe to fit your taste. I rarely stick to measurements, etc.

01-08-2013, 11:26 AM	#7
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	FYI - Ray's most recent book has some more refined sauce recipes. John

01-08-2013, 11:35 AM	#8
lfurl43142 On the road to being a farker Join Date: 07-06-09 Location: Pittsburgh, PA	Recipes are not blueprints, they are suggestions. Use more of what you like and none of what you dont. __________________ WSM 22"; Weber Kettle 26 1/2, Vt.Castings Gasser

01-08-2013, 06:08 PM	#9
Brian in Maine is Blowin Smoke! Join Date: 08-05-07 Location: Portland Me	I had given up on making my own sauce until my chiropractor (Who I passed my addiction to BBQ on to.) made it, and told me that I had to try it. I've been using it for about 3 years now, and have never had anyone go for the bottle of SBR that I always put out in case some one doesn't like the Dr.'s sauce. __________________ Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove

01-08-2013, 07:50 PM	#10
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	Brian, That was way cool when you got the "Thanks" from the Dr. BBQ himself. __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732