I need a good BBQ sauce recipe

[silverpig]

Update: Here's what I did.

3/4 c pulled pork reduction
1 c apple cider vinegar
1/8 c red wine vinegar
2 tbsp honey
1 tbsp hot mustard
1/2 c molasses
3/4 c brown sugar
1 tsp liquid smoke (hickory)
1 tbsp worcestershire sauce
1/4 onion, chopped fine
3 cloves garlic, chopped fine
1 small can tomato paste
1 tbsp salt
1/2 c bourbon

I put the onion and garlic in a saucepan, sauteed it for a short while, then added everything else except the booze. I simmered it for about 20 minutes, then let it cool and then transferred it to the blender. I blended on high for about 30 seconds, then poured it through the strainer back into a saucepan, taking out any of the rough vegetable matter. I brought it up to simmer, added the bourbon and voila.

The pulled pork reduction had all the spices from the dry rub so it's nice and spicy.

OP:

Last week I made some pulled pork in the slow cooker and it was fantastic. Afterwards, there was all the spicy liquid goodness left over in the cooker which I skimmed, strained, and reduced to a thick liquid of flavour-filled goodness. I now want to make a BBQ sauce from it.

I've had bad luck with internet recipes, so I thought I'd ask ATOT. I've basically got all the spices with some meat flavour in a jello-like form (it thins out when heated), and need advice on tomato(sauce/paste)/ketchup, sugar, vinegar etc ratios.

 

[melchoir]

I'm not familiar with any BBQ sauce recipes that call for the drainage from a prior cook.

If you're looking to make a sauce for pork, I'd advise you to look for something with a good bit of vinegar in it. Vinegar based BBQ sauces and pork seem to go together really well.

 

[ebaycj]

BBQ Sauce != Gravy.

No meat flavors/products/byproducts required.

It's probably good though, because if it had real meat in it, it would spoil faster.

 

[Modelworks]

I wouldn't use it for a sauce. It also has a high chance of becoming rancid.
All we use for BBQ is apple cider vinegar and cayenne pepper mixed. It adds flavor and helps keep it moist but doesn't cover it up like tomato based sauces.

 

[Fear No Evil]

Ketchup?

 

[yhelothar]

Don't waste your time. Just get a mcrib, nothing beats it.

 

[BTA]

Go to Sam's Club and get some Sonny's Sweet bbq sauce...add sriracha chili sauce to desired heat level.

 

[child of wonder]

I used to mix up Jack Daniels BBQ sauce, honey, Maker's Mark, cayenne pepper, vinegar, pepper, and brown sugar to make a custom sauce for pulled pork sandwiches. It had a great spicy-sweet flavor that went well with the pork. Needed to be thickened up, however, as it was fairly runny.

 

[disappoint]

All you need is this:

 

[silverpig]

BBQ Sauce != Gravy.

No meat flavors/products/byproducts required.

It's probably good though, because if it had real meat in it, it would spoil faster.

No no, I'm aware of the difference. This isn't gravy. It's skimmed and strained down to essentially pork flavoured spice water. Essentially, from my understanding, BBQ sauce is just:

1. Spices + liquid smoke + maybe some booze
2. Some kind of base (ketchup/tomato sauce/molasses)
3. Sugar
4. Vinegar

This stuff I have will act as the first component. There's a lot of smoked paprika in the dry rub, so it's got a good smokey flavour already. I'll add some JD to get that flavour in there as well.

Next I need some kind of base, and a recommendation for how to put it all together.

 

[xSauronx]

heres mine, its pretty damn tasty. i put it together semi-hastily a few months ago and made a couple gallons. its good, and i have some left so i havent tried fiddling with it any.

4.5 C apple-cider vinegar
2 C ketchup
1/2 C apple juice
3 Tbl chili flakes
3 Tbl salt
1 C brown sugar
1 3/4 C white vinegar

i just mix it all in a bowl...it doesnt need cooking or heat or anything (and god forbid if you heat it up, the house will smell like vinegar, ick)

 

[thecoolnessrune]

All you need is this:

My grandfather showed me that stuff and I'll admit its totally awesome. Love that stuff.

Also have some Blu-berry BBQ sauce from a local place that is *great* on smoked meats like pork chops.

 

[zinfamous]

All you need is this:

D: Blasphemy!

that is gross.

for store-bought, this is awesome stuff:

 

[zinfamous]

I'm not familiar with any BBQ sauce recipes that call for the drainage from a prior cook.

If you're looking to make a sauce for pork, I'd advise you to look for something with a good bit of vinegar in it. Vinegar based BBQ sauces and pork seem to go together really well.

Yep, this is why NC makes the best BBQ. without fail.

 

[Fritzo]

Here's my recipe. It's similar to Montgomery Inn BBQ sauce- which is the most awesome stuff on the planet:

1 bottle ketchup (I like Heinz 20-24 oz size)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 cup granulated sugar
1/2 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons grape jelly
2 tablespoons chili powder
1/4 cup whiskey or bourbon
1 medium onion: smashed or pulverized with a food processor

Heat before applying. Apply 10-15 minutes before meat is finished. A few coats will do. Great stuff.

 

[coxmaster]

D: Blasphemy!

that is gross.

for store-bought, this is awesome stuff:

Depending on where you live.. this is available in stores. By far the best. No, really.. Its the best ever

 

[zinfamous]

Last week I made some pulled pork in the slow cooker and it was fantastic. Afterwards, there was all the spicy liquid goodness left over in the cooker which I skimmed, strained, and reduced to a thick liquid of flavour-filled goodness. I now want to make a BBQ sauce from it.

so you took out all the fat and collagen?

:hmm:

I was going to suggest that you boil it back down and use it for aspic, or something like that.

 

[QueBert]

take your pick they're all kick ass and much better than any other sauce that's not stupidly overpriced and almost impossible to find.

 

[Fritzo]

take your pick they're all kick ass and much better than any other sauce that's not stupidly overpriced and almost impossible to find.

They have a restaurant a block from my work We eat there for lunch once in a while. The Rich n Saucy, Texas Pit, and Sweet n Zesty are really good, but the Devil's spit is inedible (it's like pure cayenne pepper), and I'm not a big fan of mustard based sauces like the Georgia one (no offense Carolinas, but I just prefer tomoato bases sauces).

 

[zinfamous]

They have a restaurant a block from my work We eat there for lunch once in a while. The Rich n Saucy, Texas Pit, and Sweet n Zesty are really good, but the Devil's spit is inedible (it's like pure cayenne pepper), and I'm not a big fan of mustard based sauces like the Georgia one (no offense Carolinas, but I just prefer tomoato bases sauces).

1: There is no "CAROLINAS!" There is North Carolina, and South Carolina.
2: only the lesser of the two prefers mustard, b/c that state sucks at every level.

NC DOES NOT USE MUSTARD ON PORK, or in any sauce--IT IS ABHORRENT.



We also don't use tomato-based sauces, b/ we don't like to ruin our meat. minimal alteration--vinegar is plenty good, as we actually like to taste the meat and cook it properly, not some fallback for masking shitty preparation.
Well, you can go to Western NC to find thick sauces, but we don't tolerate that shit in the east.

 

[Fritzo]

1: There is no "CAROLINAS!" There is North Carolina, and South Carolina.
2: only the lesser of the two prefers mustard, b/c that state sucks at every level.

NC DOES NOT USE MUSTARD ON PORK, or in any sauce--IT IS ABHORRENT.



We also don't use tomato-based sauces, b/ we don't like to ruin our meat. minimal alteration--vinegar is plenty good, as we actually like to taste the meat and cook it properly, not some fallback for masking shitty preparation.
Well, you can go to Western NC to find thick sauces, but we don't tolerate that shit in the east.

OK, liking a sauce on your meat does not "ruin it"...if it makes it taste good, then go for it.

Damn thread is forcing me to go to Famous Dave's for an All American Feast after work

http://www.famousdaves.com/resources/files/ToGo_Menus/142172.pdf

 

[zinfamous]

OK, liking a sauce on your meat does not "ruin it"...if it makes it taste good, then go for it.

Damn thread is forcing me to go to Famous Dave's for an All American Feast after work

http://www.famousdaves.com/resources/files/ToGo_Menus/142172.pdf

I like BBQ sauce tbh, but I certainly don't prefer it. I don't exactly discourage it, either.

what does offend me, however, is confusing the tasteless habits of the lesser people of South Carolina with those of us in North Carolina--you know, the state that gave all of you BBQ.

 

[Fritzo]

I like BBQ sauce tbh, but I certainly don't prefer it. I don't exactly discourage it, either.

what does offend me, however, is confusing the tasteless habits of the lesser people of South Carolina with those of us in North Carolina--you know, the state that gave all of you BBQ.

My BBQ history states that it came from cattle drives in the mid 1800's- so I think Texas gave you your BBQ

 

[zinfamous]

My BBQ history states that it came from cattle drives in the mid 1800's- so I think Texas gave you your BBQ

BS.

Texas applied the method to beef. that's what they started. KC became a central point for the method b/c it was the hub of the meat industry in the US.

 

[rudeguy]

If you are serious, I can have my cousin email you.

He competes in BBQ competitions all over the country. He's currently in Kansas City at a competition down there.