BBQ Sauce - anyone ever made Gates?

[aturnis]

I live in Iowa and have only heard rave reviews about Gates BBQ, so I decided to try and make it with a recipe (http://recipes.egullet.org/recipes/r1689.html)I found on the net.

Anyone ever try this recipe? It doesn't taste too great to me. Is it even close to right?

[Simply Red]

liquid-smoke FIRST IN!!!

[Saccopoo]

Blehh...

Two quarts of store bought ketchup as your main adjunct? And besides, you can't make Kansas City BBQ sauce without molasses.

"Really tomato ketchup Eddie?"
"Nothing but the best Clark."

[Toadkiller]

I sort of followed that gates one but added molasses and whiskey, a nice peaty smokey whiskey, damn it turned out good.

[aturnis]

I sort of followed that gates one but added molasses and whiskey, a nice peaty smokey whiskey, damn it turned out good.

Actually, after mixing it a little better and letting it sit, it tastes alright. How much molasses and whiskey? My g/f doesn't exactly like it, her daughter LOVES it though. I think sweetening up a small batch might make my g/f happy.

[SBK]

Go to Wal-Mart and come off the $2 you cheapass.

[Toadkiller]

I didnt really measure. I just poured some in of each if I had to guess it was like a half of cup of whiskey and a bit more of the molasses.

[Miles]

Go to Wal-Mart and come off the $2 you cheapass.

He might have it there but I haven't seen it in a Wal-Mart around Denver. Last I was able to find it was in Texas but the Wal-Mart's don't carry it there anymore.

[SBK]

He might have it there but I haven't seen it in a Wal-Mart around Denver. Last I was able to find it was in Texas but the Wal-Mart's don't carry it there anymore.

I bought Gates at Wal-Mart in Des Moines for years. Now I buy it here in Atlanta at Wal-Mart.

[Miles]

I bought Gates at Wal-Mart in Des Moines for years. Now I buy it here in Atlanta at Wal-Mart.

Damn. Wish I could get that stuff up in Denver at Wal-Mart. I have found as good or better with Austin's Own at Whole Foods but unfortunately it's over five bucks a bottle.

[SBK]

Damn. Wish I could get that stuff up in Denver at Wal-Mart. I have found as good or better with Austin's Own at Whole Foods but unfortunately it's over five bucks a bottle.

I can get 3-4 varieties of Gates sauce here. When I'm back in Des Moines now though I always pick up Jackstack sauce at Gateway Market. That's the sauce I wish I could get here. Gates is better, but you always want what you can't have right?

[Mr. Flopnuts]

So does Jack Stack cost $100 to feed 2 people or is that just to have it shipped?

[Raised On Riots]

Go to Wal-Mart and come off the $2 you cheapass.

ROFL

Alright, so here's the deal:
http://freshtomarket.com/02-13/stubbs-bbq-sauce.jpg
Spicy, Regular, Dark and Sweet.

Our Wal Mart carries Stubbs, so yours might too. They've got a pretty large distribution. Now the Spicy is a dead-ringer for Gates "Extra Hot", practically no difference whatsoever and I would know; I've ingested gallons of it over the years. The Regular is a mustard base that reminds me of Bryants, but that's never been my thing. The Dark and Sweet is heavier and sweeter than Gates "Sweet and Mild", but it's still a legitimate sauce that doesn't venture in to ketchup thickness or too much molasses.
I like to mix one part Spicy to one part Dark and Sweet; it keeps the heat in check and thins out the molasses enough to make one kick ass, legitimate hybrid.

Happy smokin'! :thumb:

[Pioli Zombie]

Know what's fun? When you hear someone coming you splash that stuff all over yourself and lie down on the kitchen floor and start convulsing and scream. THEY FUCKIN SHOT ME.
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[KCrockaholic]

I remember when Gates BBQ'd our secondary a few times....

[soundmind]

If you're going to the trouble of "making" Gates BBQ Sauce, you should just buy the sauce from them - and concentrate on making something of your own.

[Miles]

ROFL

Alright, so here's the deal:
http://freshtomarket.com/02-13/stubbs-bbq-sauce.jpg
Spicy, Regular, Dark and Sweet.

Our Wal Mart carries Stubbs, so yours might too. They've got a pretty large distribution. Now the Spicy is a dead-ringer for Gates "Extra Hot", practically no difference whatsoever and I would know; I've ingested gallons of it over the years. The Regular is a mustard base that reminds me of Bryants, but that's never been my thing. The Dark and Sweet is heavier and sweeter than Gates "Sweet and Mild", but it's still a legitimate sauce that doesn't venture in to ketchup thickness or too much molasses.
I like to mix one part Spicy to one part Dark and Sweet; it keeps the heat in check and thins out the molasses enough to make one kick ass, legitimate hybrid.

Happy smokin'! :thumb:

Stubbs spicy is pretty good stuff.

[Phog Allen]

How the Frick can anyone even think of adding molassis to a KC BBQ sauce?

[Raised On Riots]

Stubbs spicy is pretty good stuff.

That's the only real sauce we have on the shelves out here. I can get killer Mexican food by throwing a rock in any general direction and following the trail, but BBQ is a sad, sad affair in this part of the world.

[Raised On Riots]

How the Frick can anyone even think of adding molassis to a KC BBQ sauce?

What is this "molassis" you speak of?

[Phog Allen]

Real KC BBQ is not sweet, the recipe on line needs a little pepper but other than that is spot on.

[Phog Allen]

i apologize for the spelling, been drinking wine since 10am

[Raised On Riots]

i apologize for the spelling, been drinking wine since 10am

Just fuckin' with ya. ;) It's used, but very, very, very sparingly.

[aturnis]

Go to Wal-Mart and come off the $2 you cheapass.

First of all, it's probably more expensive to make it, rather than buy it. Second, I had no idea I could get it here in Iowa, but you do know Wal-Mart is the debil right?

[Phog Allen]

Been having it shipped to the south for years and found that it only costs bout $8 a gallon to make, I'll never buy another drop.

[Fire Me Boy!]

I've posted this a number of times, so here it is again.

3/4 c. packed dark brown sugar
1-2 Tbsp. ground black pepper (I use 2)
1 oz. package of chili seasoning (I use Alton Brown's homemade chili powder (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_28230,00.html))
2 tsp. dry mustard
1 tsp. ground ginger (I use 2 tsp. fresh grated)
1/2 tsp. allspice
1/4 tsp. ground cayenne pepper (I prefer chipotle pepper)
1/4 tsp. mace
1 c. vinegar (I like unfiltered apple cider vinegar)
1/4 c. molasses
1/4 c. water
32 oz. bottle of Heinz ketchup

Combine all the dry ingredients in a saucepan and mix well. Add vinegar, molasses and water, stirring until blended. Stir in ketchup (I find a whisk does the best job). Bring to a boil, stirring constantly, and reduce heat. Simmer, covered, over low heat for 30 minutes, stirring occasionally.

If you like, add 1-3 tsp. liquid smoke. I always use this sauce on brisket and ribs that I've smoked, so I don't want any of the fake stuff near my Q.

It makes quite a bit, but what you don't use will fit back inside the ketchup bottle and will keep in the fridge for up to a year.

This recipe is from the Kansas City BBQ Society, called Kansas City Classic Sauce. As you see, I've made a few alterations for what I like better. But if you only do one thing, make your own chili powder.

Another tip: buy all of your spices whole. Keep them in the freezer until you need them. When you need them, pull out what you need, lightly toast them in a DRY skillet, then grind them. It makes all the difference in the world. Toasting them brings their essential oils to life. If they're already cracked or ground, you lose a tremendous amount of flavor in very little time.

[Fire Me Boy!]

That sauce recipe in the thread header is damn close to Gates, though. But I prefer the stuff above.

[Mojo Jojo]

I saw an interview with Ollie several years ago, and said the secret ingredient in his sauces is pickle juice...not just strait vinegar or apple cider vinegar. He also mops with the pickle juice.
I have made my own sauces a few times and I have substituted pickle juice for vinegar and it gives the sauce a very unique kick.

[Herzig]

Arthur Bryant's Bold & Spicy is better. By far, my favorite KC Sauce.

[Herzig]

Here's a couple of Arthur Bryant's Recipes I've found on the net. I'm pretty sure the sauce recipe is not the Bold & Spicy version. However, I haven't tried it...I just stock up every month when I go to KC.


Arthur Bryant's Rib Rub

Makes 3 cups

1 cup salt
2/3 cup paprika
2/3 cup sugar
2/3 cup packed brown sugar
1 tablespoon ground mustard
2 teaspoons white or black pepper
3/4 teaspoon ground celery seed
2 teaspoons powdered onion
2 teaspoons powdered garlic

Mix all the ingredients. Generously sprinkle both sides of the ribs with the rub and massage it in. Let ribs sit at least 12 hours, refrigerated, before cooking. This recipe flavors 12 slabs of ribs.

Also found...

Arthur Bryant’s Barbecue Sauce

½ cup cider vinegar
½ cup rice vinegar
1 cup water
½ cup paprika
1/3 cup yellow mustard
¼ cup brown sugar
1/8 cup kosher salt
1/8 cup worcestershire sauce
1 tablespoon garlic powder
a little black pepper
1 tablespoon hot sauce - Chowalla if available

Cook until desired thickness. Fine tune flavors by adjusting quantities.


If you have tasted AB's and decide to try these out, plaeae let me know your opinion.

[acesn8s]

First of all, it's probably more expensive to make it, rather than buy it. Second, I had no idea I could get it here in Iowa, but you do know Wal-Mart is the debil right?Smartest thing you ever said.

[RJ]

liquid-smoke FIRST IN!!!


This thread is worthless without apricot preserves.

[gblowfish]

Stubb's sauce from Texas is very good. But nothing is the equal of Gates classic. You can order Gates sauce from their website:

http://www.gatesbbq.com/Products.aspx?CATID=1

[Fire Me Boy!]

liquid-smoke FIRST IN!!!

Find me a sauce made out of barley and cast iron and you have yourself a winner.

[Raised On Riots]

This thread is worthless without apricot preserves.

LMAO

[JuicesFlowing]

If you're going to the trouble of "making" Gates BBQ Sauce, you should just buy the sauce from them - and concentrate on making something of your own.

Thread over.

[mlyonsd]

Anyone that doesn't make their own BBQ sauce is a girly girl doo do head.

[AustinChief]

ROFL

Alright, so here's the deal:
http://freshtomarket.com/02-13/stubbs-bbq-sauce.jpg
Spicy, Regular, Dark and Sweet.

Happy smokin'! :thumb:
Seriously? People outside Austin actually LIKE Stubbs???? I live next door to Stubbs and it is just plain BAD food. Maybe the Stubbs sauce in the jar is better than what they serve at the restaurant...

Great music venue, nice nice nice staff and owners... AWFUL food.

[Raised On Riots]

Seriously? People outside Austin actually LIKE Stubbs???? I live next door to Stubbs and it is just plain BAD food. Maybe the Stubbs sauce in the jar is better than what they serve at the restaurant...

Great music venue, nice nice nice staff and owners... AWFUL food.

General consensus is that their actual food is bad, but good sauces and marinades.

[RJ]

IMO, the Stubbs sauces sold in the groceries are no better than any other commercial bbq sauce. Their main ingredient is high fructose corn syrup.

I generally make my own sauce, or create a hybrid using Cattleman's as a base.

My new favorite bottled sauce is a brand called My Daddy's Bar-B-Que, made in a restaurant in Carlsbad, NM. I bought a couple of bottles, one "original" and one mustard, from their booth at the Fiery Foods Show here in Albuquerque a month or so back, it was good enough that I called to order two more bottles of each today. I'd post a link but they don't have their site finished yet. Damn good stuff, and I'm picky in these matters.