bbq sauce recipe

[Grey!matter]

Hello

I've been looking for a good bbq sauce recipe for awhile and havent really found ones that i've liked. the sauce recipe im trying to get is close to that of either of these;

http://www.nestle.ca/en/products/br...ni_Barbecue_Chicken.htm?subGroup=Frozen+Meals

or the bbq smokehouse chicken sub from quiznos.

I understand that there are alot of different kinds of sauces out there but i think both of these are tomato paste based, with vinegar and some other stuff to taste like hickory smoke.

Id want to use this sauce for either pulled pork of chicken subs at home. I know this seems quite random but thank you in advance for anyone help you all can give me.

thanks

 

[Anubis]

 

[Fritzo]

I was about to give the BBQ sauce recipe that won me the Rib-off in 1996, but the fact that you are looking for a sauce that tastes like something on frozen junkfood or served at a fast food place makes me think you are not worthy.

 

[Anubis]

I was about to give the BBQ sauce recipe that won me the Rib-off in 1996, but the fact that you are looking for a sauce that tastes like something on frozen junkfood or served at a fast food place makes me think you are not worthy.

can i be worthy of the BBQ glory?

 

[Grey!matter]

I was about to give the BBQ sauce recipe that won me the Rib-off in 1996, but the fact that you are looking for a sauce that tastes like something on frozen junkfood or served at a fast food place makes me think you are not worthy.

pretty please?:biggrin:

 

[Fritzo]

can i be worthy of the BBQ glory?

Well, OK, but GreyMatter isn't allowed to read this:

5 cups of Heinz ketchup
1 cup tarragon vinegar (you can use apple cider vinegar as well)
1 1/2 cups sugar (for a thicker, sweeter taste, try brown sugar)
5 teaspoons Lea & Perrins Worcestershire sauce
7 1/2 teaspoons chili powder
1 1/2 teaspoons dried red pepper flakes
16 cloves garlic, smashed but still whole
7 medium onions, diced
1/2 cup water

Simmer this for about an hour, then strain into another pan (or jar for later). This makes enough for a large pork loin and some dipping sauce later. You need to apply this to the meat while hot.

This is a good base and you can adjust the ingredients to make it your own. BBQ sauces are pretty much the same, it's the little things you add that makes them unique.

 

[Spydermag68]

http://www.amazingribs.com/recipes/BBQ_sauces/kansas_city_classic_BBQ_sauce.html

This is the recipe that I use. After cooking everything together I use an stick blender make everything smooth and then pour into bottles from BB&B.

 

[silverpig]

Paging Zin...

No tomato sauce/paste/ketchup.

 

[SandEagle]

i found that adding tamrind to bbq sauce gives it a great flavor

 

[Fritzo]

Paging Zin...

No tomato sauce/paste/ketchup.

The Carolinas have a traditional vinegar or mustard based sauce with no tomato products. I'm not a fan myself, but the extra acid in the sauce does tenderize the meat very nicely.

The idea of BBQ sauce changes depending on where you go in the country. St. Louis likes thick, sweet sauces. Texas likes to focus more on wood flavor than sauce. The Memphis area is a mixture of the two (you can order your BBQ "wet" or "dry" there).

I did a tour of the south after I did some culinary training back in the 90's and learned a lot about local traditional foods (especially BBQ, chili, and meat preparation). If you're a foodie, I'd highly recommend doing a 2 week road trip where you eat at the landmarks of any city you stop in. It's actually a lot more fun than sitting on a beach somewhere and you learn a lot in the process.

 

[Fritzo]

i found that adding tamrind to bbq sauce gives it a great flavor

Isn't that the stuff they put in Indian food to make it tart? I would think lemon would have the same effect.