Weirdest bbq sauce ingredient you use

[Rusty Kettle]

What is the weirdest ingredient you use in your home made sauce recipe? Why do you use it?

I use Barq's red creme soda. It just adds a bit sweet to my sauce not overbearing by any means but it compliments pork nicely.

[rookiedad]

i sometimes use instant coffeeto balance the sweet ingredients and add depth of flavor.

[IlliniQ]

I use Old Bay as my primary seasoning in my vinegar sauce. It adds a lot of flavor, and it's also the base of my pork rub, so it ties everything together.

[Harbormaster]

Freshly brewed strong dark roast coffee.

Just because.

[KC Transplant]

Nutella...I mix it into hamburger meat sometimes too. You don't really get a chocolatey or nutty taste, but it gives a depth and richness that's hard to describe.

[SmittyJonz]

http://i1326.photobucket.com/albums/u645/bobjones79/null_zps3f5c7878.jpg (http://s1326.photobucket.com/user/bobjones79/media/null_zps3f5c7878.jpg.html)

[Gnarlbecue]

Gochujang.

Korean hot pepper paste. It's a very savory/salty/sweet/hot sticky paste with a bright red color made from fermented soybeans and rice paste.

Try it. Just be aware that it is one of the saltiest things on the planet, and adjust accordingly.

I like it in a honey or molasses based sauce, less so in a vinegar base, but I'm still experimenting with it.

[1buckie]

Ethiopian Berbere spice mix.............started out trying it as a rub, liked that & have mixed up test sauces with it.....more for beef things (& lamb) as it's pretty pungent & savory.....too much so for pork, I think anyway............

Berbere base mix :

http://www.epicurious.com/recipes/food/views/Ethiopian-Spice-Mix-Berbere-104015

[captndan]

Apple cider vinegar. What's strange about that?

[CraigC]

Gochujang.

Korean hot pepper paste. It's a very savory/salty/sweet/hot sticky paste with a bright red color made from fermented soybeans and rice paste.

Try it. Just be aware that it is one of the saltiest things on the planet, and adjust accordingly.

I like it in a honey or molasses based sauce, less so in a vinegar base, but I'm still experimenting with it.

Haven't tried gochujang in BBQ sauce yet, but we have started making Koren dishes and we love the stuff.

I started developing a cherry sauce without any tomato products. I used several packets of unsweetened cherry Kool-aid in the last rub I made. I intend to use it in my developing sauce.

[Garyclaw]

Pepsi.

[Decoy205]

Cool ideas. Coffee and Cocoa powder are good ideas. Bakers use then to enhance flavor without changing the overall profile. Pretty cool.

[Bludawg]

Mace

[bbqwilly]

Whatever I'm drinking

[IamMadMan]

Plum Butter to cut the sharpness of the vinegar and tomato without making it overly sweet.

http://ecx.images-amazon.com/images/I/41MoQsO5REL.jpg

[CraigC]

Mace

For the wife or the sauce?:shock:

[deguerre]

Freshly minced ginger.

[Smoke Dawg]

Ghost Pepper

[deguerre]

BigButzBBQ's No Butz has that. Good Stuff, them ghost peppers.

[TinySmokin]

Smoked oysters!

[Smoke Dawg]

Smoked oysters!


We smoke oysters quite often but I never put them in sauce?

[leanza]

Fish Sauce

[TinySmokin]

We smoke oysters quite often but I never put them in sauce?

I just add them to a good vinegar BBQ sauce to give it a little kick. Have actually used it on BBQ's Oysters, Smoked Fish and Crab Legs.

1 tin of your favorite smoked oysters ( I like Price Albert with pepper)
2 tablespoons extra-virgin olive oil
2 cloves garlic, crushed
1/2 cup diced tomatoes
3 red bell peppers, roasted and peeled, cut in pieces, with some of the liquid (or use jarred)
1/4 cup dry sherry
1 tablespoon sherry vinegar
1 tablespoon skinned, chopped almonds
4 seasoned croutons
1/8 teaspoon smoked paprika
Salt and pepper to taste

Throw in blender and blend till smooth. Refrigerate until needed.

[TinySmokin]

Mace

I actually used a shot of police grade pepper spray to give a friend a little surprise when he said my wings were not hot enough...made him a "special" one :flame: It said it was safe but not recommended for consumption on the label...my friend agreed :decision:

[qman]

Fish Sauce
Umami in a bottle.

[savageford]

Pickapeppa sauce, might not be weird but not many people use it up in this neck of the woods.

[Smoke Dawg]

I just add them to a good vinegar BBQ sauce to give it a little kick. Have actually used it on BBQ's Oysters, Smoked Fish and Crab Legs.

1 tin of your favorite smoked oysters ( I like Price Albert with pepper)
2 tablespoons extra-virgin olive oil
2 cloves garlic, crushed
1/2 cup diced tomatoes
3 red bell peppers, roasted and peeled, cut in pieces, with some of the liquid (or use jarred)
1/4 cup dry sherry
1 tablespoon sherry vinegar
1 tablespoon skinned, chopped almonds
4 seasoned croutons
1/8 teaspoon smoked paprika
Salt and pepper to taste

Throw in blender and blend till smooth. Refrigerate until needed.


Thanks Tiny!

I like the canned ones but you can't beat fresh smoked oysters. We sometimes just buy the shucked ones at costco and smoke them in the GMG. I would expect the Yoder would do a great job.

I will have to try a batch of this sauce!

[Teleking]

Fresh horseradish

[BooRay]

Cannabis Oil :-D

[jeffjenkins1]

Pineapple, habanero salsa...

Jeff

[Yeasty]

Sriracha Sauce gives a wonderful background flavor. Be careful if you use the STRONG version though. It can be overpowering.

[pmad]

Dark chocolate and coffee for beef.

[deguerre]

Cannabis Oil :-D

Do you ship? :mrgreen:

[RolandJT]

Apple butter.

I make a cider vinegar, red pepper, black pepper, salt, and hot sauce eastern NC style sauce. Every once in a while I'll mix this 1/2 and 1/2 with apple butter--sort of like using ketchup for western NC style, but a whole different flavor.

[columbia1]

Grape Jelly.

[GARNAAL]

mix:
rice wine (sushi) vinegar,
light brown sugar,
sachet of Taco Seasoning.

et voila the Mexi-Jap BBQ sauce :mrgreen::mrgreen::mrgreen:

[Whitewookie]

Nothing unusual in my mustard sauce, but in my sweet, spicy, crazy people sauce I use a few dehydrated scorpion peppers... Not for the faint of heart.

VR,
Harold

[cowgirl]

Bacon drippings.
I don't sauce meat (I serve it on the side) but slather bacon drippings on many meats before smoking.

[Blythewood BBQ'er]

Apple jelly

[lionhrt]

Mace

Yes Mace does seam to change the flavors so much as marries all the spices together and makes them play nice together

[bbq.tom]

Maple syrup

[Trailer Trash]

Ground raisins, Kona Coffee & fresh, whole Blue Berries (not all in the same recipe)

[IamMadMan]

I have a friend who competes and sells his sauce on a national level. They have won over 200 National Awards for Best Sauce. Their ingredient is anchovy oil, not for the flavor of the anchovies, but when added it sharpens the flavors of the other spices that would normally be flat.

[reedmor59]

tamarind paste

[BigBellyBen77]

Fish sauce, truffle oil, Cherry Dr. Pepper. Not all in the same sauce.

[food4thot]

Haven't made BBQ sauce in years. Had a great recipe using bacon fat but lost it somewhere moving out after the divorce. Should try to replicate it one of these days.

I add this to bottled sauces like KC and SBR to cut the sweetness a little

http://i.walmartimages.com/i/p/00/02/44/63/06/0002446306105_500X500.jpg

[otterprods]

Unsweetened cocoa.

I first did that with chili, which was when I learnt that a good combination of dark coffee, beer, and pure chocolate is the best way to add heartiness and depth without just adding spice.

If the same question were asked about my chili then my answer is easy:
One used baseball.

[LennyG]

I take a bottle of sour mash or kentucky bourbon and boil it down to about a cup to flavor a batch or two of sauce once or twice a year. (Expensive sauce, so I save it for special occasions..)

(Of course, I perform a proper quality-control check, two or three times at least, before the boiling commences..)

[BKish25]

Dr Pepper.