BBQ Sauce Recipes

Epicurean Exploits - Food and Recipes
1

Smoking brisket and ribs…
In the past I have basically done variations on ketchup, mustard, worcestershire sauce, brown sugar, cider vinegar etc…

Too lazy to search all the different threads for a spattering of recipes, and I need new ideas, so…

Let’s list your favorite recipes for homemade BBQ sauce…

2

1
cup Jack Daniel’s whiskey
1/2
cup dark brown sugar
1
cup catsup
1
teaspoon Worcestershire sauce
1/4
cup vinegar
1
tablespoon lemon juice
3
cloves garlic minced
1/2
teaspoon dry mustard
1/4
teaspoon black pepper
1/4
teaspoon salt

3

I use this one on baby backs. It’s sweet and spicy. I baste it on over the last 40 minutes of cooking time until I build up a thick sticky glaze. I get requests to make it every time we have a group for a bbq. Actually making some today for tonights Labor Day que.

Amounts are approximate as I always do to taste.

1/2 C vegetable oil
2 C Molasses
1 C Dark Corn Syrup
1/2 C Honey
6oz Soy Sauce
3oz Worcestershire sauce
16oz jar of Applesauce (we use home made, but a good store bought will suffice)
1 C Brown Sugar
1-1/2 cups Apple Cider Vinegar
1/2 C Catsup or a 6oz can of Tom Paste for thicker texture.
6 tbsp Whole Grain Dijon Mustard
16 cloves garlic minced
3tbsp red pepper flakes
1tsp cayenne
500ml Jack Daniels
Liquid smoke (if you are grilling and not smoking)

This make a lot but it keeps well in the freezer as the JD keeps it from hardening.

4

Hmm.
Going to have to find some JD.

5

Bourbon of any sort is a perfectly good substitute for JD.

6

Brisket and sauce? Hmmmmmmm. For pork ribs I just dry rub 90% of the time. As long as the rub is good and the ribs fall off the bone, sauce is superfluous. For pulled pork I use 2:1 apple cider vinegar and Sriracha, with some of the rub mixed in.

Rich

7

I just use store bought. There are some pretty decent ones out there. I like Rufus Teague and Trilby’s currently.

8

I got this on one of the BBQ forums, but I don’t remember which. So, I can’t take any credit for it, but I like it a lot.


No. 5 Sauce

1 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar
1 tablespoon worchestershire sauce
1 tablespoon rub

Opional but v. good: 1/4 cup meat drippings
(whats left in the foil after the rest)

Simmer to marry the flavors and thicken as desired.

9

Anyone,

Have a good Mustard sauce Recipe?


Paulo

10

Oxymoron. IM(not at all)HO.

11

Most everything is based on some combination of tomato product (usually ketchup), vinegar, salt, pepper, dry mustard, , cayenne or other heat, Worcestershire, onion, garlic, sugar in some form (brown, molasses), etc. My suggestion is to find a recipe that looks good and eyeball everything. That’s what I do, but from my time on a sodium-restricted diet, I start with no-salt tomato paste and a lot of water instead of ketchup. I think it gives you more room to customize the sauce.

One time I made a sauce that had a LOT of molasses in it and was pretty sweet. After tasting, I thought it needed some smokiness and more heat, so I threw a couple of chipotles en adobo into it (I should mention that I strain my sauce, so I can use real onion, garlic and maybe a jalapeno, too). After that I thought it needed some “bass note” sweetness, so I added some blackberry jam. It was fabulous on ribs - not so good on anything else.

PS - I hate liquid smoke.

12

“People who would put ketchup in the sauce they feed to innocent children are capable of most anything.” ~ Dennis Rogers, Raleigh News & Observer.

Hard to argue with.

13

My bad. I should have said, “Most all tomato-based sauces are based on . . .”. Sorry.

14

Bob,
I have done a few variations with those ingredients.
Not sure why, but I feel like I have hit a road block and need new ideas.
Kind of like salad dressing…there are several ingredients I use consistently and sometimes I need to go outside the box for new ideas.

15

Now things get interesting. First, categorize your ingredients and you’ll see a lot of options.

  1. Acid - Lots of different vinegars to try, plus citrus juice.
  2. Salt - Sometimes I’ll used a smoked salt to ramp up the smoke. I’ll also include Worcestershire in this category so it’s easy to move over to light soy, dark soy, fish sauce, & Kecap Manis, which is sort of salty-meets-sweet Indonesian soy sauce.
  3. Hot - So many peppers, so little time. Try Chipotle powder in place of cayenne for an extra smoky note. I’ll include dry mustard here. Consider replacing it with wasabi or horseradish.
  4. Allium - sweet onions, red onions, shallots, scallions, various garlics. Don’t forget you can infuse liquid with these too. Also, BBQ rubs have made me do a about face on onion & garlic powder. They can be useful in sauces too.
  5. Sugar - Have a look at Turbinado sugar. Sugar in the Raw is a readily-available brand.

Besides those categories, try some spices such as allspice, cloves, ginger, cinnamon, or nutmeg. Just take one of your standard recipes and add a dash of one of those. Google a jerk sauce recipe next. You may also want to try some herbs such as oregano, thyme, or sage. Cumin also needs to be on your list.

I’ll close by recommending Steven Raichlen’s The Barbecue! Bible. While a lot of the recipes are for grilling, you will find sauces, rubs, marinades, etc. from all over the world.

That may not get you outside the box, but maybe your box will be a little bigger.

Enjoy,
Rich

16

Had to search and bump this one since I’ve been doing lots of BBQ sauce stuff recently. Some good recipes on this thread. Anyone else have some good ones?

17

My gripe about BBQ sauce is that most of them are too darned sweet. Anybody have any without all of the sugar?

18

Here’s one for you: A North Alabama Favorite: White BBQ Sauce" onclick="window.open(this.href);return false;

Brave enough to give that a try?

19

Bitch!

20

Brian, I think Woody may have hacked your account. [wow.gif] [snort.gif]