Your opinion on this sauce recipe, please

snyper77 · 12-01-2011, 11:46 AM

I'm looking for a good "sweet 'n spicy" BBQ sauce recipe. I found this one online and it has over 700 reviews at 5 stars and has been saved over 48,000 times.

Two questions please........

Should I make it "as is" or leave out the liquid smoke?
Should I forget about this recipe and use yours? (Please share!)

http://allrecipes.com/Recipe/Big-Als...ce/Detail.aspx

Thanks guys!!!!!!!!!!

Countryhb · 12-01-2011, 11:52 AM

Make it as is. I like the liquid smoke in sauce,

hamiltont · 12-01-2011, 12:32 PM

I always make a "new to me" recipe exactly as is, and then tweak it to my liking if necessary. Cheers!!!

tdwalker · 12-01-2011, 12:38 PM

+1 for making as is.

Please let us know how it turns out. Looks like it will be very thin.

Cast Iron Chef · 12-01-2011, 12:42 PM

Yep as is. I make a similar less the cinnamon.

southernstyle · 12-01-2011, 12:42 PM

1 more as is.

Pugsley · 12-01-2011, 12:51 PM

You should make the sauce as is written the first time... then try it without the liq smoke. I did it this way and I preferred to get my smoke from the fire. JMO. It is a pretty good sauce either way.
jlm

aquablue22 · 12-01-2011, 12:51 PM

as is and then work on it, if you want to.

smokeyw · 12-01-2011, 01:13 PM

As others have said, you can try it as is. I personally would get rid of the liquid smoke. I used to play with it in my sauces some experimenting but quickly found out that it had a certain bitterness that I really don't like. In addition, I think 4 tsp. is way more than I would ever try to use. A little bit of that stuff goes a long way. The only way to find out though is try it yourself.

snyper77 · 12-01-2011, 01:52 PM

Thanks guys.........and check this recipe out. Does it look like their apple cider vinegar ratio is too much??? I made this recipe a few months back and the "vinegar" taste was strong.
(scroll down the page to see the recipe)
http://www.bbqpitboys.com/barbecue_s...try_style.html

Randbo · 12-01-2011, 02:42 PM

I disregard any recipe that has Liquid Smoke in it. I can't stand the taste of it. I want real smoke flavor. But I would try it without the liquid smoke.

AustinKnight · 12-01-2011, 03:31 PM

Here is a recipe I've been using for awhile now that is farkin GREAT! I only do half batches so just use half of what it calls for, also I love hot stuff but this recipe calls for 5 Tbls of crushed red pepper I only use 2 1/2 and 1/2 Tbls of cayenne it call for a full one. I've been adjusting it for awhile now it's great on all meat's I haven't tried it on chicken but butt's,brisket,ribs it's awesome on. I strain the finished product for a smooth sauce ounce it cools for a little bit too.

Williams' Spicy Apple Grillin' Sauce

pci · 12-01-2011, 04:37 PM

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{2}

pci · 12-01-2011, 04:42 PM

That didn't work

boogiesnap · 12-01-2011, 06:12 PM

i'd suggest leaving OUT the liquid smoke to start. you can always add a bit later to test, but you can never remove it. you'd have to make a whole other batch. why bother?

12-01-2011, 11:46 AM	#1
snyper77 Full Fledged Farker Join Date: 05-25-11 Location: Sweet Home Alabama	Your opinion on this sauce recipe, please I'm looking for a good "sweet 'n spicy" BBQ sauce recipe. I found this one online and it has over 700 reviews at 5 stars and has been saved over 48,000 times. Two questions please........ Should I make it "as is" or leave out the liquid smoke? Should I forget about this recipe and use yours? (Please share!) http://allrecipes.com/Recipe/Big-Als...ce/Detail.aspx Thanks guys!!!!!!!!!! __________________ Lang 100 Deluxe trailer rig (60" smoker w/warming box and 40" chargrill)

12-01-2011, 11:52 AM	#2
Countryhb is One Chatty Farker Join Date: 06-11-07 Location: Huntington Beach, CA	Make it as is. I like the liquid smoke in sauce, __________________ Jet Coatings Smokin' & Fishin' Crew Vegetarian...Indian word meaning lousy hunter. Did someone say ROAD TRIP?!?! Kamado #7 BWS Party NB offset with baffle and chimney mods--STOLEN Double-barrel 55-gal drum smoker A farking weed burner...hehe hehe! Fire's Cool!

12-01-2011, 12:32 PM	#3
hamiltont is One Chatty Farker Join Date: 05-24-10 Location: Lincoln, NE Name/Nickname : hamiltont	I always make a "new to me" recipe exactly as is, and then tweak it to my liking if necessary. Cheers!!! __________________ If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

12-01-2011, 12:38 PM	#4
tdwalker Full Fledged Farker Join Date: 08-23-11 Location: Bridgeton, NJ	+1 for making as is. Please let us know how it turns out. Looks like it will be very thin. __________________ -Tim ... 22" WSM, 18.5" WSM, Gensis S-320 Gasser, Weber Performer, L-BGE

12-01-2011, 12:42 PM	#5
Cast Iron Chef is One Chatty Farker Join Date: 08-01-09 Location: Henderson, NV	Yep as is. I make a similar less the cinnamon. __________________ Paul 18.5 & (2) 22.5" WSM New Brumfield Offset Smoker/Grill 22.5" Weber One Touch Platinum [SIZE=2][COLOR=#000000][COLOR=RoyalBlue]Genesis[/COLOR] 3 Gasser Bradley [/COLOR][/SIZE]Bisquette[SIZE=2][COLOR=#000000] Pooper Bullpen BBQ Team [/COLOR][/SIZE]

12-01-2011, 12:42 PM	#6
southernstyle is one Smokin' Farker Join Date: 08-26-11 Location: okeechobee, fl.	1 more as is. __________________ roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset

12-01-2011, 12:51 PM	#7
Pugsley Knows what a fatty is. Join Date: 05-23-10 Location: Dyer County , Tenn	You should make the sauce as is written the first time... then try it without the liq smoke. I did it this way and I preferred to get my smoke from the fire. JMO. It is a pretty good sauce either way. jlm __________________ Me Loves Some Hog

12-01-2011, 12:51 PM	#8
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida	as is and then work on it, if you want to. __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!

12-01-2011, 01:13 PM	#9
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina	As others have said, you can try it as is. I personally would get rid of the liquid smoke. I used to play with it in my sauces some experimenting but quickly found out that it had a certain bitterness that I really don't like. In addition, I think 4 tsp. is way more than I would ever try to use. A little bit of that stuff goes a long way. The only way to find out though is try it yourself. __________________ Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion

12-01-2011, 01:52 PM	#10
snyper77 Full Fledged Farker Join Date: 05-25-11 Location: Sweet Home Alabama	Thanks guys.........and check this recipe out. Does it look like their apple cider vinegar ratio is too much??? I made this recipe a few months back and the "vinegar" taste was strong. (scroll down the page to see the recipe) http://www.bbqpitboys.com/barbecue_s...try_style.html __________________ Lang 100 Deluxe trailer rig (60" smoker w/warming box and 40" chargrill)

12-01-2011, 02:42 PM	#11
Randbo is one Smokin' Farker Join Date: 06-06-11 Location: Brookings Oregon	I disregard any recipe that has Liquid Smoke in it. I can't stand the taste of it. I want real smoke flavor. But I would try it without the liquid smoke. __________________ 3 UDS, One charcoal eating fire breathing home bulit trailer pit,

12-01-2011, 03:31 PM	#12
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Name/Nickname : D	Here is a recipe I've been using for awhile now that is farkin GREAT! I only do half batches so just use half of what it calls for, also I love hot stuff but this recipe calls for 5 Tbls of crushed red pepper I only use 2 1/2 and 1/2 Tbls of cayenne it call for a full one. I've been adjusting it for awhile now it's great on all meat's I haven't tried it on chicken but butt's,brisket,ribs it's awesome on. I strain the finished product for a smooth sauce ounce it cools for a little bit too. Williams' Spicy Apple Grillin' Sauce __________________ Pitmaker Magnum Snipper * UDS* Copper Kettle

12-01-2011, 04:37 PM	#13
pci On the road to being a farker Join Date: 08-04-11 Location: Ankeny,Iowa	{0} {0} {0} {0} {2}

12-01-2011, 04:42 PM	#14
pci On the road to being a farker Join Date: 08-04-11 Location: Ankeny,Iowa	That didn't work

12-01-2011, 06:12 PM	#15
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	i'd suggest leaving OUT the liquid smoke to start. you can always add a bit later to test, but you can never remove it. you'd have to make a whole other batch. why bother? __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

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