BBQ sauce recipe???

[TradArcher]

I'm probably blowin smoke where it shouldn't be happening. (meaning you southern guys are probably laughin at me with this request) I know this sort o thing is "top secret" but I thought I'd ask anyway, (subjecting myself to ridicule for the sake of my passion for BBQ). So.... Anybody willing to share a good BBQ sauce recipe? Thanks.

Tom

[DanaC]

There are so many good sauces at the store today that I'd have to spend half a lifetime trying to improve on one. Not that it would be time wasted, but too many other things to do.

But if you're looking to roll your own, a quick google found this site, 10 best recipes.

http://bbq.about.com/od/barbecuesaucerecipes/tp/10barbecuesauce.htm

[TradArcher]

Thanks Dana for your response. It may be my proximity to the "Big Apple" combined with a bit of a depth of field (so to speak) in the area of BBQ,:) ... but I can't say I know of any that are really all that good IMHO. What are the names of a few that you find "worthy". Thanks

Tom

[DanaC]

Sylvia's Moppin' and Bastin' sauce comes to mind. Just go to the supermarket and try a few.

Google 'Famous Dave's', it's a bbq chain, they opened up a place near my home last year and it's become a favorite. The sell their sauces via the website. I love the 'Texas Pit', gotta order me some soon. Or just go back this weekend ;-)

PS One of their dishes advertises a 'Jim Beam and Cola' sauce, haven't tried it yet. Sounds like a buzz, literally!

[rusty craine]

oh i guess it is a matter of tastes?? no sauce for this Southern boy. It is all dry rubs for me and water smokers.

rusty

[rusty craine]

AND never ever let the water tray go dry or the heat get above 300 degrees :)

rusty

[Sam Dunham]

I go buy the regular Kraft BBQ sauce and just Doctor it up!! Little more onion powder, yellow mustard, and more brown suger.Then the Hotsauce comes in!!!!!!!!!Gotta be genuine Lousiana Hot sauce. Stir and taste, may need a touch more suger! If you want, a little chili powder. Use the ground up dark powder you find in the clear sack. Go real easy on the onion powder! Get the quality powder, not the cheapy. If it is too far away from Tangy, add a little more BBQ sauce. You have to let this mixture sit for a couple hours before you can really taste it. Better to finalize the ingrediants then.

[DanaC]

'Sweet Baby Ray's' is pretty good. I've been known to add a bit of Szechuan sauce to it for 'emphasis'. (Nobody ever called me a purist ;-) )

I'm also fond of Stubbs, they have a few interesting variations.

[Steve]

Another vote for Sweet Baby Ray's - with sometimes a tsp of Dinosaur's "Devil's Duel".

[DanaC]

Steve, never heard of that one, sounds middlin' hot. Where do you get it?

[Steve]

http://www.dinosaurbarbque.com/

Story is above.
This guy started catering biker meets 25 years ago and has done real well.
I get mine at a local store - if you have a Wegman's, they carry it.
Devil's is a heat index #9.
Any I've tried are great- the Wango is a #7 and too much most days for me.

[groundhawg]

i generally find that if you mix the popular store brands [kraft,open pit,kc masterpiece etc] and then add a little spices or hot sauce to your tase, you come up with a nice balance. it seems that most sauces have too much of 1 flavor aspect, vinegar,smoke, sweet etc. the mix creates the balance. if i were to use a single sauce, it would probably be kc masterpiece. ive read that "bone suckin sauce" has won "best from the bottle" for quite a few years but havent tried it.

[TradArcher]

Not a bad thought hawg.... Maybe a bit more effort than I can put into it now though.

Rusty, I like a dry rub myself! What I'm talkin about is something I can lightly squirt a little on my BBQ for just a touch of flavor. I'm just gonna have to go down to Ft Mitchell, Al and see if I can get the guy to ship me up a couple quarts of what he uses (cause it's perfect for my taste)! :)

Tom

[raisins]

http://www.dinosaurbarbque.com/

Story is above.
This guy started catering biker meets 25 years ago and has done real well.
I get mine at a local store - if you have a Wegman's, they carry it.
Devil's is a heat index #9.
Any I've tried are great- the Wango is a #7 and too much most days for me.

dino bbq is the way to go, although i sometimes concoct my own with mad splashes of sugar, ketchup, mustard, garlic, frank's red hot, and butter (see bachelor's rice), of course nothing is measured, just thrown on until it feels right

[DanaC]

groundhawg, our local supermarket carries the 'Bone Suckin' Sauce'. Very good stuff, worth trying.

Rusty, good dry rub is a thing of joy. Not familiar with 'water smoking' tho'. Details?

[groundhawg]

dana, i had a jar of it my hand the other day and "cheaped out" on the 5 bucks they were asking for it. i also have 10+ bottles of other sauce to use up first.
im always on the lookout for sales and often find good deals on sauces at "big lots".

[raisins]

dana, i had a jar of it my hand the other day and "cheaped out" on the 5 bucks they were asking for it. i also have 10+ bottles of other sauce to use up first.
im always on the lookout for sales and often find good deals on sauces at "big lots".

Have a BW3 in that part of the woods? I beat some of those 'chicken wing' sauces would be tasty on anything. Also, anyone else remember A1 poultry sauce? That stuff was (is it still made?) better than regular A1 even on steak. I beat a nice sauce could be derived with it as its base.

[Warped Arrow]

Anybody willing to share a good BBQ sauce recipe? Thanks.

Tom

I'm willing, but unable, I make mine on the spot and different each time. But I can tell you my not-so-secret-secret-ingrediants: 1 can/bottle of beer, 1 cup of brown sugar, and 1 dark cola(Coke or Dr.Peper)

[TradArcher]

Thanks Warped! Might just give it a try...Sounds a little "sweet" but I'm game to try anything one time. :)

Tom

[Warped Arrow]

Remember to add you garlic, mustard, mollasses, ect...

[DRT]

Dinosaur Slathering Sauce . Not really sweet like most sauses. If you ever get a chance eat in one of their restraunts. I've been to the one in Syracuse and the ribs are some of the best I've had.

[TradArcher]

Holy Smokes DRT, I actually found it on the internet! :)

[url]http://www.dinosaurbarbque.com/


Tom

[DanaC]

Just stumbled onto this site -

http://www.pepperfool.com/recipes/bbq_idx.html#BBQ_Sauce

A whole big bunch of recipes for sauces and rubs etc. Just spent ten minutes drooling all over the keyboard...

[Brad B]

I don't know if I could be considered a professional at much of anything. But in the even that I could, eating would be close to the top of the list. We have quite a few BBQ joints around our state, and I've eaten at many of them. They've all got their secret sauce recipes. Some are really good and some are terrible. (Don't jump on my too bad) Given the choice, I'd take Kraft Original over most any sauce I've ever tried.

[TradArcher]

I just read your post Brad....... Yall should be ashamed o yourself! :)

When I was working steady for Uncle Sam, I did a lot of traveling... Had occasion to partake of one of God's great gifts to the folks of the South from just about everywhere from the Mason-Dixon South ...BBQ. My favorite comes from Ft Mitchell, Al. which is just accross the Georgia border from Ft Benning (near Seale, Al) I'm not certain, of course, but I suspect if you brought a bottle of Krafts in there, ya might just be took out back and "smoked" with the rest of the pork butts. :) [no offense, just humor intended] :)

Tom

[Brad B]

I carry it in a brown paper sack, just in case.

[Larry Hatfield]

heres an asian one i use as a base. you just whisk it together and let it set in the fridge for an hour or more befor using.
of course you can add chili, rice vinegar, date palm sugar etc. to taste.
brush on wile cooking. good for chicken thighs and wings.

•2 tablespoons hoisin sauce
•2 tablespoons oyster sauce
•2 tablespoons Chinese rice wine or dry sherry
•4 teaspoons light soy sauce
•2 teaspoons dark soy sauce
•2 teaspoons Asian sesame oil
•2 cloves garlic, finely chopped
•Red pepper flakes, to taste, or other chili.

[Duncan]

In my home state of NC there are 2 distinct styles.

Eastern (where I grew up) and Western (where I live now)

I have grown to love both styles.

Eastern

Cider Vinegar
Crushed Red Pepper
Salt
Black pepper

Combine ingredients to taste but be very careful with the black pepper It'll sneak up on you.
Example: 1 pint vinegar, 4 teaspoons red pepper, 2-3 teaspoons salt, 1 teaspoon black pepper

Western

Makes about a pint
3/4 cup cider vinegar
3 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon worchestershire sauce
1 teaspoon chili powder
1 teaspoon onion powder
3 teaspoons red pepper

Combine in a pint jar, mix well. Best made ahead of time.

Excellent on chicken, pork, and fish!

Bon Apetit!