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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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04-29-2013, 07:30 PM
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#1 |
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Knows what a fatty is.
Join Date: 04-27-13
Location: Massachusetts
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Good BBQ sauce recipes
So I make 1 sauce mainly it is a south carolina sauce and it has always turned out good but I would like to know some other good ones.
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04-29-2013, 08:43 PM
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#2 |
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On the road to being a farker
  Join Date: 06-11-12
Location: Waynesville, NC
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Blues Hog, nuff said
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bo_gator's Carolina Mountain Que Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen You mean Sriricha isn't one of the four basic food groups :?: |
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04-29-2013, 08:48 PM
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#3 |
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is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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The few occasions I do make my own, it more often than not is a STL style sauce.
I just mix up over low simmer: Hunt's Ketchup, brown sugar, vinegar, sugar, salt, pepper, chili powder, paprika, and a little Jim Beam until it taste good to me. Its a little different every time..
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC Last edited by flyingbassman5; 04-29-2013 at 08:49 PM.. Reason: grammar |
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04-29-2013, 09:31 PM
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#4 |
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Knows what a fatty is.
Join Date: 07-06-11
Location: Huntsville, AL
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Because we are all thinking it... shack attack
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04-29-2013, 09:57 PM
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#5 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I'm sure you'll find something in this link to the mother of all BBQ sauce recipe Databases with 1200+ flavors to choose from. http://www.hungrymonster.com/recipe/...Sauce&ttl=1251
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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04-30-2013, 04:51 AM
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#6 |
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is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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I make Dr. BBQ's Big time BBQ sauce. I had made several different sauces, but this one is a keeper.
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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 |
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04-30-2013, 06:01 AM
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#7 |
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is one Smokin' Farker
Join Date: 04-16-13
Location: here
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I always start me BBQ sauce recipes with 2 Main ingredients and go from there. Tomatoe paste and black strap molasses.
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04-30-2013, 06:37 AM
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#8 |
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is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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pick up Paul Kirks book...good stuff there and also Chris Harts book has a good sauce
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[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I] |
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04-30-2013, 07:12 AM
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#9 |
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Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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also search here for infernooo's sauce competition
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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04-30-2013, 08:42 AM
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#10 |
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is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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04-30-2013, 09:17 AM
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#11 |
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Take a breath!
Join Date: 02-05-13
Location: Tyler, TX
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To Flyingbassman5: How much Jim Beam does it take to make it taste good?
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04-30-2013, 02:44 PM
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#12 |
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Knows what a fatty is.
Join Date: 04-27-13
Location: Massachusetts
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Well I can't do nothin with alcohol in it I'm in high school and I don't think my parents would want to buy me Jim bean.haha
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