Your opinion on this sauce recipe, please

[snyper77]

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........

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

http://allrecipes.com/Recipe/Big-Als-KC-Bar-B-Q-Sauce/Detail.aspx

Thanks guys!!!!!!!!!! :thumb:

 

[Countryhb]

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

 

[hamiltont]

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

 

[tdwalker]

+1 for making as is.

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

 

[Cast Iron Chef]

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

 

[southernstyle]

1 more as is.

 

[Pugsley]

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]

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

 

[smokeyw]

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]

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_sauce_country_style.html

 

[Randbo]

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]

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]

{0}

{0}
{0}

{0}
{2}

 

[pci]

That didn't work

 

[boogiesnap]

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?

 

[RevZiLLa]

Dump the liquid smoke and substitute a little smoked paprika if you must.

 

[buccaneer]

Dump the liquid smoke and substitute a little smoked paprika if you must.

X2 here

 

[SmokinAussie]

And double the Cayenne pepper. I like it hot!:becky:

 

[captndan]

WAY to many ingredients. Ain't nuthin' but a cover up job. KISS

 

[Mo-Dave]

Why not make it as is minus the liquid smoke, then divide the finished amount in half and ad 1/2 of the amount of liquid smoke called for into one. Personally I never put liquid smoke in any of my sauces and try not to buy any that has it in it although sometimes I do. I do use it when cooking indoors sometimes if I even have any on hand, like pan fried hamburgers or pork steak, but that does not happen very often these days.
Dave