Homemade Sauce - Page 3

HOPTOAD · 08-13-2012, 08:33 PM

Highly recommend the following.. Williams Spicy Apple Grilling Sauce. Only tried one or two since I made this one and keep going back to it. Thank You Brethren!

http://www.bbq-brethren.com/forum/sh...=vinegar+sauce

HogFan · 08-13-2012, 09:38 PM

I like a KC style sauce as I'm not into the smell of vinegar. My ideal sauce would have no ketchup or vinegar, be sweet on the front end with a bit of tang in the middle, and heat on the back end.

Raichlen's sauce posted above looks promising. Maybe I could substitute the acidity in lemon/lime juice for the vinegar, replace the ketchup with tomato paste, and add the apple juice and honey as suggested till it has the amount of sweet I like on the front end. Then I could add some of the serrano or jalapeno powder I made a couple of weeks ago till I get the amount of heat I want on the back end.

Boshizzle · 08-13-2012, 09:57 PM

Here is the Shack Attack recipe. But, it's old school and isn't sweet. If you want a sugary sauce, look elsewhere or modify to your specific taste.

http://www.bbq-brethren.com/forum/sh...d.php?t=136085

Big Ace · 08-13-2012, 10:01 PM

Quote:

Originally Posted by HOPTOAD

Highly recommend the following.. Williams Spicy Apple Grilling Sauce. Only tried one or two since I made this one and keep going back to it. Thank You Brethren!

http://www.bbq-brethren.com/forum/sh...=vinegar+sauce

Yep, that is a farkin great sauce!

Frog · 08-13-2012, 11:39 PM

that apple bbq sauce looks amazing. I may have to experiment with it. how hot is it with the chili peppers? (my dad is kind of weak sauce when it comes to hot) lol.. when you store it in portables do you leave the onion and apple slices in there? or do you take them out?

Big Ace · 08-13-2012, 11:54 PM

Quote:

Originally Posted by Frog

that apple bbq sauce looks amazing. I may have to experiment with it. how hot is it with the chili peppers? (my dad is kind of weak sauce when it comes to hot) lol.. when you store it in portables do you leave the onion and apple slices in there? or do you take them out?

I don't think the heat is that over powering, but you or your dads taste maybe different than mine. I like to chop finely so its kinda chunky, but I have also taken an immersion blender and smoothed it out a bit.

HOPTOAD · 08-14-2012, 08:00 AM

I cut the recipe for the Williams Sauce in half and it seems to make just a little more than a quart. I like to leave the apple and onion chucky but I usually dice it up pretty fine before adding them in. The sauce IMHO is pretty spicy if you try it on its own but really settles down once added to the meat.

08-13-2012, 09:57 PM	#33
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Here is the Shack Attack recipe. But, it's old school and isn't sweet. If you want a sugary sauce, look elsewhere or modify to your specific taste. http://www.bbq-brethren.com/forum/sh...d.php?t=136085 __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

08-13-2012, 08:33 PM	#31
HOPTOAD Knows what a fatty is. Join Date: 09-17-10 Location: Palmyra, Va	Highly recommend the following.. Williams Spicy Apple Grilling Sauce. Only tried one or two since I made this one and keep going back to it. Thank You Brethren! http://www.bbq-brethren.com/forum/sh...=vinegar+sauce

08-13-2012, 09:38 PM	#32
HogFan is one Smokin' Farker Join Date: 03-21-12 Location: Arkansas	I like a KC style sauce as I'm not into the smell of vinegar. My ideal sauce would have no ketchup or vinegar, be sweet on the front end with a bit of tang in the middle, and heat on the back end. Raichlen's sauce posted above looks promising. Maybe I could substitute the acidity in lemon/lime juice for the vinegar, replace the ketchup with tomato paste, and add the apple juice and honey as suggested till it has the amount of sweet I like on the front end. Then I could add some of the serrano or jalapeno powder I made a couple of weeks ago till I get the amount of heat I want on the back end.

08-13-2012, 11:39 PM	#35
Frog Got Wood. Join Date: 07-25-12 Location: San Jose, CA.	that apple bbq sauce looks amazing. I may have to experiment with it. how hot is it with the chili peppers? (my dad is kind of weak sauce when it comes to hot) lol.. when you store it in portables do you leave the onion and apple slices in there? or do you take them out?

08-14-2012, 08:00 AM	#37
HOPTOAD Knows what a fatty is. Join Date: 09-17-10 Location: Palmyra, Va	I cut the recipe for the Williams Sauce in half and it seems to make just a little more than a quart. I like to leave the apple and onion chucky but I usually dice it up pretty fine before adding them in. The sauce IMHO is pretty spicy if you try it on its own but really settles down once added to the meat.