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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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02-28-2011, 08:40 PM | #1 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Head Country Sauce Clone
I'm not having any luck on finding a clone recipe to Head Country original or hot. Or a basic bbq sauce recipe that I can tweak? Any Brethren have such a recipe they can share? TIA
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers Last edited by Smoothsmoke; 02-28-2011 at 08:57 PM.. |
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02-28-2011, 09:02 PM | #2 |
Full Fledged Farker
Join Date: 07-01-08
Location: Beardstown, Illinois
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Why do you need to clone it, just buy some and enjoy. Thats why they sell it.
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Ralph Weller, BWS Fatboy, 2 WSM Bullet, KCBS REP, KCBS Master CBJ, Certified Table Captain |
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02-28-2011, 09:23 PM | #3 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Plenty of people make their own sauce. I'd like to do the same in experimenting on sauce making and if I can manage to make one like H & C, great. I love Head Country, have a few bottles in my fridge.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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02-28-2011, 09:43 PM | #4 |
is one Smokin' Farker
Join Date: 07-28-10
Location: Centennial, Colorado
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You might try to do a "reverse engineering" thing. It may take quite a few times but I'll bet you will come close or create a sauce you like even better.
When I want to make a sauce like something I like that is commercially available I first read the ingredients list on the label. The ingredients are listed in order of volume i.e. if the first ingredient listed is catchup and the second is brown sugar then you know that those are the two main items to start with. You can go from there to find the other ingredients. I'd also recommend training your taste by tasting a lot of spices just by themselves so that when you taste a sauce or rub you have a good idea and starting place to build the flavors of what you want to create. There are a ton of BBQ sauce recipes that you can Google and when you find one that has a very similar ingredient to the sauce you want to clone you can experiment with the flavors until you have something you like. |
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02-28-2011, 09:49 PM | #5 | |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Quote:
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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02-28-2011, 10:06 PM | #6 |
is one Smokin' Farker
Join Date: 07-28-10
Location: Centennial, Colorado
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Here are the ingredients as I found them on the internets which may or may not be correct.
Tomato Ketchup (Red Ripe Tomatoes, Distilled Vinegar, High Fructose Corn Syrup, Corn Syrup, Salt, Onion Powder, Spice, Natural Flavoring)Brown Sugar, Distilled Vinegar, Worcestershire Sauce (Distilled Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Garlic Powder, Sugar, Spices, Tamarind, Natural Flavor)Liquid Hickory Smoke, Salt and Spices. The ingredients in the parentheses are the ingredients in the previous ingredient. Natural flavor is going to be harder to discover this is the definition of natural flavor; The exact definition of natural flavorings & flavors from Title 21, Section 101, part 22 of the Code of Federal Regulations is as follows: "The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional." In other words, natural flavors can be pretty much anything approved for use in food. This is where your taste buds come in. |
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02-28-2011, 10:11 PM | #7 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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There's a reason why they make cloning difficult.
I've come up with a thinner version of Blues Hog that is so close that fellow competitors can barely tell the difference on ribs, but I'll never let the recipe out "in the wild" because I don't want to take revenue from Bill Arnold. It's his sauce, and that's the way it should stay. It was just a personal challenge for me. Reverse-engineering is your friend. John |
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02-28-2011, 10:12 PM | #8 | |
Found some matches.
Join Date: 02-16-11
Location: Laingsburg, MI
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Quote:
Just a thought ...
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[B][SIZE=2][FONT=Arial][COLOR=blue]Spruce Ridge Smokers [/COLOR][/FONT][/SIZE][/B][B][SIZE=2][FONT=Arial][COLOR=blue]Competition BBQ Team[/COLOR][/FONT][/SIZE][/B] [B][SIZE=2][FONT=Arial][COLOR=blue]Member KCBS (CBJ #7324) / GLBBQA / Bbq-Brethren[/COLOR][/FONT][/SIZE][/B] [B][SIZE=2][FONT=Arial][COLOR=blue]Inventor of the Klose Digital Draft Control Rod (KDDCR)[/COLOR][/FONT][/SIZE][/B] [B][SIZE=2][FONT=Arial][COLOR=blue]Klose Family Reunion Offset Pit (Significantly Modified)[/COLOR][/FONT][/SIZE][/B] [B][FONT=Arial][COLOR=#0000ff]Favorite Competition BBQ Quote (Liam Neeson):[/COLOR][/FONT][/B] [B]"[/B]I have a particular set of skills; skills that I have acquired over a very long career. Skills that make me a nightmare for people like you." |
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02-28-2011, 10:43 PM | #9 |
is one Smokin' Farker
Join Date: 05-12-09
Location: Sperry, OK
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And not all Ketchups are the same...I took a tour of their facility its quite impressive. Head Country is our favorite sauce as well.
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Jesse Movin' The Chains BBQ TEAM "Xquelibur" Black badazz Yoder Cimarron Custom Yoder Frontiersman II and YS1500 Reverse FEC 100 & Right Handed FEC 100 1 UDS Desert Thermapen W/ American flag Green Thermapen KCBS & PNWBA CBJ |
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03-01-2011, 08:14 AM | #10 |
is one Smokin' Farker
Join Date: 03-02-07
Location: Pine Bluff, Arkansas
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Walmart and Sam's sell Head Country by the gallon way cheaper than you can make it.
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03-02-2011, 05:58 AM | #11 |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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Do they still carry it in Pine Bluff? last time I went to buy some it had been replaced with gallons of Cattlemans.
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Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
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03-02-2011, 08:47 AM | #12 |
Take a breath!
Join Date: 02-08-10
Location: OKC, OK
Name/Nickname : Billy Bob
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I would start with a base of cocktail sauce because that is what it tastes like to me.
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Outsiders BBQ. Some homemade drums. |
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03-02-2011, 11:41 AM | #13 |
is One Chatty Farker
Join Date: 09-25-05
Location: Jefferson City, Missouri
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I have been making sauce for 15 years, and my suggestion is to not use someone Else's sauce (clone or not) to develop your own. Your own sauce may take years for you to come up with. I started by learning to make homemade ketchup and went from there. I've thrown out a lot of sauces in the past years, and tasted just about every sauce on the market and then some. I have a thing about trying to make something that is like someone Else's. At the end of the day I can say that my BBQ tastes like my BBQ. My sauce, my rub. The people who I sell my stuff to are winning comps, so my years of trial and error have paid off.
If I want to taste some Head Country, then I'd buy it. One of their main ingredients is liquid smoke. That stuff has so much liquid smoke in it, it could kill a mule. Take the time to come up with your idea and recipe. You'll be more proud of it. Good Luck!
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"Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425 Last edited by River City Smokehouse; 03-02-2011 at 03:03 PM.. |
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03-02-2011, 11:42 AM | #14 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Not in So Cal. Only mail order for now.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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03-02-2011, 11:44 AM | #15 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Thanks everyone. I found a basic sauce recipe called #5 that I'm going to try and tweak to make it my own.
1 cup ketchup 1/2 cup cider vinegar 1/3 cup brown sugar 1 tablespoon worchestershire sauce 1 tablespoon rub Seems pretty simple, basic, and it appears that I can add more ingredients to make it my own distinct flavor (hopefully similar to Head Country)
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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