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Other than Brewing => All Things Food => Topic started by: loopy on November 18, 2009, 12:00:59 AM

Title: BBQ Sauces
Post by: loopy on November 18, 2009, 12:00:59 AM
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. 
Title: Re: BBQ Sauces
Post by: akr71 on November 18, 2009, 01:15:23 PM
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
Title: Re: BBQ Sauces
Post by: Beertracker on November 24, 2009, 05:16:07 PM
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.  :-*
Title: Re: BBQ Sauces
Post by: wilypig on November 24, 2009, 06:15:37 PM
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
Title: Re: BBQ Sauces
Post by: euge on March 28, 2010, 05:54:01 PM
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...
Title: Re: BBQ Sauces
Post by: weazletoe on May 23, 2010, 03:12:14 PM
 Mine is very simple. All you need for it is one bottle of Sweet Baby Rays.  ;D
Title: Re: BBQ Sauces
Post by: babalu87 on May 26, 2010, 12:36:21 PM
I use the buck a bottle stuff from the Supermarket and doctor it up based on what I want.

There are a few things I make it special for (Boston Butt and Beef Brisket) but generally I just doctor up the MEH stuff and make it good.
It ALWAYS gets thinned out so I can brush it on as cooking ends.
Title: Re: BBQ Sauces
Post by: beerocd on May 26, 2010, 01:10:12 PM
Often I'll do the rubbed meat in the pressure cooker for 5 minutes if it is beef or pork.

Is this a tenderizing step prior to bbq, or do you just need the fat for your sauce?
Title: Re: BBQ Sauces
Post by: hamiltont on May 26, 2010, 04:54:39 PM
Mine is very simple. All you need for it is one bottle of Sweet Baby Rays.  ;D
  A local store has Sweet Baby Rays on sale this week for $1.29/bottle (16 oz. I think)  Can't beat that with a stick.  Great on butts, brisket, BB's, chuckies, cluckers, etc..., even fatties if that's what turns your crank.  Good all-around BBQ sauce IMO!
Title: Re: BBQ Sauces
Post by: bluesman on May 26, 2010, 04:58:54 PM
Mine is very simple. All you need for it is one bottle of Sweet Baby Rays.  ;D
 A local store has Sweet Baby Rays on sale this week for $1.29/bottle (16 oz. I think)  Can't beat that with a stick.  Great on butts, brisket, BB's, chuckies, cluckers, etc..., even fatties if that's what turns your crank.  Good all-around BBQ sauce IMO!

+1

Best bang for the buck out there IMHO.

...just add a shot of bourbon and step it up a notch or 2.  ;)
Title: Re: BBQ Sauces
Post by: euge on May 26, 2010, 05:14:35 PM
Often I'll do the rubbed meat in the pressure cooker for 5 minutes if it is beef or pork.

Is this a tenderizing step prior to bbq, or do you just need the fat for your sauce?

For tenderizing. It breaks some of the collagen down and it gets into the sauce too... I'm drooling as I write LOL
Title: Re: BBQ Sauces
Post by: hamiltont on May 26, 2010, 05:19:43 PM
Mine is very simple. All you need for it is one bottle of Sweet Baby Rays.  ;D
 A local store has Sweet Baby Rays on sale this week for $1.29/bottle (16 oz. I think)  Can't beat that with a stick.  Great on butts, brisket, BB's, chuckies, cluckers, etc..., even fatties if that's what turns your crank.  Good all-around BBQ sauce IMO!

+1

Best bang for the buck out there IMHO.

...just add a shot of bourbon and step it up a notch or 2.  ;)

Oh ya!!  Bourbon is good!  Diced jalapeños too! Lots a ways to kick it up.  Homebrew & Barbecue, a perfect paring!! ;D
Title: Re: BBQ Sauces
Post by: SwashBuckling Drunk on June 01, 2010, 10:40:15 PM
I loves me some Open Pit.  Sadly, it's hard to come by in the Pacific Northwest.

I just don't get all the love for the sweet sauces.
Title: Re: BBQ Sauces
Post by: euge on June 02, 2010, 05:18:18 PM

I just don't get all the love for the sweet sauces.

Oh you done said it now! LOL  :D

Partial to sweet myself. Some like the vinegary sauces. Matter of region and personal preference? Though it may be that pork is paired with the vinegary type more often...

I think tangy sweetness goes very well with any smoky BBQ. Especially pork ribs.
Title: Re: BBQ Sauces
Post by: bluesman on June 05, 2010, 06:25:57 PM

I just don't get all the love for the sweet sauces.

Oh you done said it now! LOL  :D

Partial to sweet myself. Some like the vinegary sauces. Matter of region and personal preference? Though it may be that pork is paired with the vinegary type more often...

I think tangy sweetness goes very well with any smoky BBQ. Especially pork ribs.

+1

Tangy, sweet and spicy BBQ sauce slathered all over some smoked Q is what I'm talkin' bout.
Title: Re: BBQ Sauces
Post by: beerocd on June 05, 2010, 08:07:24 PM
Anyone eat em nekked? The BBQ not you! I know this is a sauce thread, but done right - salt and smoke are sometimes enough.
Title: Re: BBQ Sauces
Post by: Hokerer on June 05, 2010, 08:17:57 PM
Anyone eat em nekked? The BBQ not you! I know this is a sauce thread, but done right - salt and smoke are sometimes enough.

Not quite that naked, smoke and a good dry rub (so, a little more than just salt) can do the trick, though.
Title: Re: BBQ Sauces
Post by: joelambic on June 13, 2010, 07:16:50 PM
I do find many of the more widely distributed commercial sauces to be too sweet for me.  It's been a while since I've tried Sweet Baby Ray's but seem to recall it a little sweet for me.  My personal sauce preferences lean towards spicy/tangy though.

I grew up with Open Pit (and remember the original Brooks Ketchup formula) but our "BBQ" then was really grilling.  Now that I've started cooking low-n-slow BBQ, I still like to use it as a base for some of my home-made sauces (or as a ketchup substitute for fries).

On pulled pork, I like a mustard/vinegar sauce.
On ribs, either Memphis style dry or just a light glaze cooked in at the end.
On brisket, generally plain or possibly just a touch of sauce.
Title: Re: BBQ Sauces
Post by: mikeypedersen on June 15, 2010, 02:21:00 PM
For store-bought, un-doctored sauce, anyone ever try the Mendencino Red Tail Ale BBQ sauce.  It's probably my favorite one so far, I was surprised to see it for sale at a regular grocery store here in Colorado.  Granted I haven't tried this Sweet Baby Ray's yet, but it was really good.
Title: Re: BBQ Sauces
Post by: markaberrant on June 15, 2010, 03:35:10 PM
On brisket, generally plain or possibly just a touch of sauce.

I usually go plain too, but I'm making a brisket in two weeks and I'd like to have some sort of sauce on the side for those who want it.  Anyone have a good recipe for sauce that goes well with brisket?  I'm also gonna make a meatloaf this weekend, so I'd like to make the sauce this weekend as a test run.
Title: Re: BBQ Sauces
Post by: nicneufeld on June 16, 2010, 12:56:09 AM
I'm from KC so there's a bias of course, but for storebought, Gates is hard to beat...an oasis in a desert of corn-syrupy, sugary sauces more aptly described as BBQ paste.

I like the sweet cliched BBQ sauce popularized by KC Masterpiece (I hate that our city's name is affixed to that and affects the national conception of KC BBQ, which is quite unlike that commercial creation) and McDonalds with their chicken nuggets enough, yes, but for good smoked meat, I like a sauce with more complexity than sugar.
Title: Re: BBQ Sauces
Post by: beerocd on June 16, 2010, 02:20:09 AM

I usually go plain too, but I'm making a brisket in two weeks and I'd like to have some sort of sauce on the side for those who want it.  Anyone have a good recipe for sauce that goes well with brisket?  I'm also gonna make a meatloaf this weekend, so I'd like to make the sauce this weekend as a test run.

Check out some honey salsa recipes online. I never would have thought of it, ordered some tacos in Mexico and it came with this stuff. Without smelling or tasting it I loaded up the tacos, and first bite was weird, but I ate the whole gravy boat full of the stuff. Sounds strange, tastes incredible.
Title: Re: BBQ Sauces
Post by: joelambic on June 17, 2010, 06:52:36 AM
On brisket, generally plain or possibly just a touch of sauce.

I usually go plain too, but I'm making a brisket in two weeks and I'd like to have some sort of sauce on the side for those who want it.  Anyone have a good recipe for sauce that goes well with brisket?  I'm also gonna make a meatloaf this weekend, so I'd like to make the sauce this weekend as a test run.
I don't have the recipe for my last batch of sauce handy but would recommend checking out some of the sauce recipes at the Virtual Weber Bulletin Board site. http://tvwbb.com/eve/forums/a/frm/f/1980069052
Title: Re: BBQ Sauces
Post by: garc_mall on November 03, 2012, 10:25:50 PM
Resurrecting this topic since I am making a giant batch of BBQ sauce this weekend.

Here is the current plan.

2 onions
2 green bell peppers
1 red bell pepper

Take the bell peppers, cut them in half, skin side up for 30mins at 425, flip, 20 more mins.

start caramelizing the onions after the flip (I used some bacon/beef fat), let the peppers cool down so you can remove the skin. Make sure you also deglaze the pan you roasted them peppers in.

as the onions start getting caramelized and the pan dries out, add a bit of apple cider vinegar to keep it all smooth.

1 Tbsp plus of Minced garlic
1 tbsp or so of minced chili pepper.

half a bottle of ketchup
(yeah, once I learn to make my own, I will)
Soy Sauce

Apple Cider Vinegar and dark brown sugar to taste.

for spices, I like Cayenne, chili powder, and a large dose of Korean Chile flakes.

I can use it like a KC barbecue sauce (though it is usually more tangy/spicy like a texas style)

or I thin it out with half and half AC Vinegar and Water and use that as a mop sauce.
Title: BBQ Sauces
Post by: bluesman on November 04, 2012, 01:15:56 AM
Sounds like a great recipe!

I am a sauce aficionado. I'm a believer in the adage that "the sauce is the boss". A great sauce really is the icing on the cake, if you will. I think the best sauces are all about balance. Balancing the spices, sweetness and acidity are key to the best possible sauces. However you plan to produce a sauce, just think about how the recipe will balance itself in the end, and you will be off to a great start.
Title: Re: BBQ Sauces
Post by: gmac on November 07, 2012, 04:29:46 PM
I've got a couple brisket going on this weekend, feel free to send me some of that sauce you're making and I'll let you know how it is  ;)

I've asked this elsewhere but for brisket, should I go sauced or unsauced?  I have a couple bottles of Sweet Baby Ray's but only cause someone said it was good, never tried it.  Personally, I have a low tolerance for acid and I'm not much of a sauce person (I even prefer chicken wings just breaded and seasoned with a little salt and pepper).  I don't think I have any bourbon to add to the SBR's sauce either. 
Title: Re: BBQ Sauces
Post by: hamiltont on November 07, 2012, 04:34:33 PM
I've got a couple brisket going on this weekend, feel free to send me some of that sauce you're making and I'll let you know how it is  ;)

I've asked this elsewhere but for brisket, should I go sauced or unsauced?  I have a couple bottles of Sweet Baby Ray's but only cause someone said it was good, never tried it.  Personally, I have a low tolerance for acid and I'm not much of a sauce person (I even prefer chicken wings just breaded and seasoned with a little salt and pepper).  I don't think I have any bourbon to add to the SBR's sauce either.

Just a personal preference I guess but I'm not a fan of tomato based BBQ sauce on brisket. I do like to make an Au Jus type of sauce with beef broth, caramelized onions and a few other spices. A little, very little, tomato based BBQ sauce with the Au Jus can give it a "special" zing too.  Cheers!!!
Title: Re: BBQ Sauces
Post by: euge on November 07, 2012, 05:11:58 PM
Sauce on the side! Sauce on the side! Especially with brisket.

I sauce my BBQ chicken at the end to caramelize it a bit. Was raised that way but Dad's would be black by the time it came off the pit. I do a better job despite being sentimental.
Title: Re: BBQ Sauces
Post by: thebigbaker on November 07, 2012, 05:21:17 PM
Sauce on the side! Sauce on the side! Especially with brisket.

I sauce my BBQ chicken at the end to caramelize it a bit. Was raised that way but Dad's would be black by the time it came off the pit. I do a better job despite being sentimental.

+1,000!  Sauce on the side.  BBQ at home w/ friends and family over, sauce is always on the side, for everything. I will usually make 3-4 different types of sauces so everyone can choose what sauce(s) to use on their meats.   Now, for competitions, that's a different story. 

Sweet Baby Rays is a great sauce and I will snatch some up when they are on sale at my grocery store, which with coupons I can get free sometimes!
Title: Re: BBQ Sauces
Post by: bluesman on November 07, 2012, 05:43:28 PM
Sauce on the side! Sauce on the side! Especially with brisket.

I sauce my BBQ chicken at the end to caramelize it a bit. Was raised that way but Dad's would be black by the time it came off the pit. I do a better job despite being sentimental.

+1

No sauce for the brisket while smoking but...in addition to saucing babybacks while smoking, I'll also serve them with some sauce on the side.
Title: Re: BBQ Sauces
Post by: greatplainsbrewer on December 01, 2012, 11:38:42 PM
As a place to start or refer to I really like this site. 

http://www.amazingribs.com/

Good source of regional sauce ideas
Title: Re: BBQ Sauces
Post by: tygo on December 02, 2012, 03:43:55 AM
As a place to start or refer to I really like this site. 

http://www.amazingribs.com/

Good source of regional sauce ideas

That's just a great site overall.  I've spent hours reading through the various articles.  When he comes out with his book I'm going to buy it even if it just covers what's on the site since I've gotten so much good information from it.