Other than Brewing > All Things Food

BBQ Sauces

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loopy:
Since the other BBQ thread was taking a sauce direction I thought a dedicated thread would be good.  Looking forward to seeing those recipes. 

Heres a simple one I use:

equal parts - 4 or 5 ounces each
orange juice (or pineapple juice if you have it)
vinegar
molasses or honey
ketchup
+
2 big spoons of good mustard
1 tablespoon worcestershire
1 cup chopped onions - cut small
1 clove garlic, smashed and minced
salt and pepper
2 beers of your choice, I like hoegarrden, but bet shiner smokehause would be good. 
--
all ingredients in, let simmer for about an hour .. a shot of tobasco wouldnt hurt it either. 

akr71:
Sweet!  I was hoping for a thread like this - I didn't mean to hi-jack the BBQ Style thread.

In a nutshell mine is (roughly, it rarely comes out the same when twice, but always similar)
1 homebrew, reduced on the stove (I prefer a stout or brown ale, but use what you like)
3 cups homemade ketchup
1/2 cup homemade pepper sauce
3 tablespoons brown sugar
2 tablespoons soysauce
1 or 2 cloves crushed garlic
1/2 tsp chives
1/4 tsp paprika
1/4 tsp marjoram
1/4 tsp thyme
salt & pepper to taste
simmer & reduce
add corn syrup to thicken it up or maple syrup and/or molasses to thicken and sweeten

Beertracker:
Peachy Keen BBQ Sauce

2 cups ketchup
2 tbs. Worcestershire sauce
1 tbs. ground mustard or 3 tbs. prepared mustard
1 tsp. garlic salt
1 tsp. cracked black pepper
1/2 tsp. paprika
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground allspice  
1/4 cup fresh lemon juice
1/2 cup apple cider vinegar
1/4 cup peach lambic
1/2 cup packed brown sugar
2 tbs. honey
1 small Vidalia sweet onion (finely chopped)
1 cup peach preserves (puréed)
1 tbs. peach schnapps (*optional)
 
Directions:
Add the butter to a saucepan until melted then add onion until carmelized. Mix the ingredients together in a medium saucepan excluding the preserves, lambic & schnapps*. Simmer over medium heat for 10-15 minutes or until thickened. Add preserves, lambic & schnapps* last 5 min. Remove from heat & eat.  :-*

wilypig:
One case of soured Imperial Maple Porter - reduced to syrup (about 4 cups)
2 cans tomato paste
2 cups maple syrup
Garlic to taste

Pantry clean out - very tasty

euge:
Often I'll do the rubbed meat in the pressure cooker for 5 minutes if it is beef or pork. Especially ribs. Beer can be used as the liquid component, just not really hoppy ones, as I find the bitterness can be overwhelming.

The rub is usually salt, fresh pepper & chili powder.

I take the drippings in the PC and reduce it to a sauce while adding some sugar or honey and also some vinegar. All to taste. Never a set recipe since it is so simple to do. Can be further built upon too.

Goes on the meat near the end.

I like the idea of a pantry/fridge clean out. I've added all sorts of stuff to the sauce. Those last few dried apricots. That packet of ginger from the sushi etc...

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