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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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11-15-2013, 10:25 AM | #1 |
is one Smokin' Farker
Join Date: 10-24-13
Location: Valdosta, GA
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My BBQ sauce recipe...
Figured I share this with y'all in case you're needing a different BBQ sauce recipe. I get pretty good comments on it.
VR, Harold Harold’s Spicy Sweet Painintheasstomake Barbecue Sauce 2 cups ketchup ½ cup yellow mustard 1/4 cup molasses 1/4 cup honey (if you have it, if not increase the syrup) ½ cup teriyaki sauce ½ cup Worcestershire ½ cup syrup (corn syrup or any pancake syrup) ¼ cup white vinegar 1 ½ cup pineapple juice ½ cup water (IF NEEDED FOR CONSISTENCY) 2 cups brown sugar 1 tablespoon “Hot Magic” or Creole type seasoning 2 tablespoons dried crushed red pepper 2 tablespoon cayenne pepper 1 tablespoon of my dehydrated pepper powder if available (adds a lot of heat) 1 tablespoon crushed ginger 2 tablespoon cinnamon 2 teaspoons salt Directions -Thoroughly mix all ingredients in a large bowl with a hand mixer. -Slowly bring to a boil, stirring pretty much constantly to make sure it doesn’t stick. -Hot can in properly prepared canning jars and ring/seals. -Boiling water process for 15-20 min. Makes about 3 quarts. |
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Thanks from:---> |
11-15-2013, 11:14 AM | #2 |
On the road to being a farker
Join Date: 08-02-13
Location: Fort Atkinson, WI
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Thanks for sharing...I'm always looking for new sauce recipes!
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11-15-2013, 12:13 PM | #3 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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That sounds good Book marked for testing.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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11-15-2013, 12:16 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Thanks, love to see other peoples sauce recipes.
Doesn't really seem like a PITA though
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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11-15-2013, 03:26 PM | #5 |
is one Smokin' Farker
Join Date: 10-24-13
Location: Valdosta, GA
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11-15-2013, 03:31 PM | #6 |
is one Smokin' Farker
Join Date: 09-17-13
Location: Murrieta California
Name/Nickname : Chad
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Thanks for sharing the sauce.
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Oklahoma Joe's Highland, WSM 18.5", Akorn chargriller (re-homed) , SJG Mini, Royal blue Master touch, Thermoworks Smoke Transplanted Texan Chad |
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11-15-2013, 04:10 PM | #7 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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Nice of you to share!
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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11-15-2013, 04:37 PM | #8 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Thanks for sharing. From the amount of cayenne pepper and crushed red pepper, I'm guessing it is pretty hot. Maybe I'm wrong? I'm like just a hint of lingering heat, but not mouth on fire hot.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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11-15-2013, 04:54 PM | #9 |
On the road to being a farker
Join Date: 08-13-12
Location: clayton, nc
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Thanks for sharing your sauce.
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Lang 60 Deluxe with charcoal grill, 2 UDS, 22.5 WSM, Pig Cooker, 22.5 Weber Kettle |
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11-15-2013, 05:03 PM | #10 |
is One Chatty Farker
Join Date: 11-10-08
Location: Maine
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I would recommend checking the pH before recommending canning in a water bath. Seems a little light on tomato and vinegar.
YMMV |
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11-15-2013, 06:05 PM | #11 |
Full Fledged Farker
Join Date: 04-27-13
Location: Regina, Canada
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Love the name! Thanks for sharing I'm going to give it a try sometime.
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Pitmaker Safe, Kamado Joe Classic, Weber Performer, Napoleon PrestigePro 665 |
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