Barbecue sauce

[Msmith]

What do you guys use, homemade or store bought?

Here is the list from the web.

A lot of the store brands, like Bull's Eye, Open Pit, Sweet Bay, Kraft, in which the #1 ingredient is the high fructose corn syrup.

Anyone here makes his/her own in a not too messy way?

[Dayze]

Firebug / thread.

[tooge]

Make my own
One part ketchup, molasses
half part brown sugar, soy sauce, dry bbq rub ( I make my own, but any would do)
quarter part mustard, apple cider vinegar
just a little liquid smoke

[In58men]

Originally Posted by Dayze

Firebug / thread.

I bought some of thr wasn't a big fan.


Jack Daniels original sauce is really good if you're going the store bought way. If ordering it online, I'd go with Gates.

[tooge]

cook all ingredients together in a pot for a few minutes to blend it all. If you want it hot, add some cayenne

[tooge]

Originally Posted by Dayze

Firebug / thread.

I like it on pulled pork, but that's about it. Not enough tang for me

[KCUnited]

I make a couple different sauces to have on hand. I do a low country vinegar sauce for pork which is mostly vinegar, hot sauce, crushed red, salt, pepper, and a bit of sugar.

The other one I do is a glaze which is mostly a fruit preserve with a hot pepper (serano, jalapeno), wine/vinegar, and cornstarch for consistency.

I don't like a whole lot of sauce, so I like the glazes, but I do keep OKJNotLD and Blues Hog on hand for anyone that does.

[FlaChief58]

For everyday use, I use Sweet Baby Ray's. For large get togethers, I make my own

[Fish]

Bullseye #1? KC Masterpiece is #4....?

[Msmith]

Originally Posted by Flachief58

For everyday use, I use Sweet Baby Ray's. For large get togethers, I make my own

How do you prepare yours?

[tooge]

rufus Teague regular meat rub is pretty damned good stuff. sauce isn't bad either

[Fish]

Originally Posted by Flachief58

For everyday use, I use Sweet Baby Ray's. For large get togethers, I make my own

Really? I thought Sweet Baby Rays was nasty shit...

[Radar Chief]

Plain ole Sweet Baby Ray’s, the secret is in the rub anyway.

[Ace Gunner]

I am not a BBQ authority like many folks on this board, but I like Gates' BBQ sauce and since you pointed out how HFCS is front and center, which is a peave of mine, I went out and grabbed this info for you in case you like their sauce too. With regard to using sugar -- I suggest pure cane sugar would make this recipe even tastier;

"This from the restaurant in KC. I got the recipe when Mr Gates was on Martha Stewart."

1 cup sugar
1/4 cup salt
2 tablespoons celery seeds
2 tablespoons ground cumin
2 tablespoons ground red pepper
2 tablespoons garlic powder
1 tablespoon chili powder
2 quarts ketchup
2 cups apple cider vinegar
1 1/2 teaspoons liquid smoke
1 teaspoon lemon juice



Directions:

1)In a small bowl, mix together sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder.

2)Set aside.

3)In a large bowl, combine remaining ingredients.

4)Add dry ingredients, and mix well.

5)Serve warm or at room temperature.

6)Sauce can be stored in an airtight container in the refrigerator for 2 to 3 weeks or in freezer for up to 6 months.


Read more: http://www.food.com/recipe/gates-sons-kc-bbq-sauce-16745?oc=linkback

[FlaChief58]

Originally Posted by Msmith

How do you prepare yours?

16oz tomato sauce
16oz ketchup
12oz chilli sauce
1c apple cider vinager
1c brown sugar
1c corn syrup
1/2c honey
1tbs worcestrshire
1tbs soy sauce
1/2c dry rub
1tbs hot sauce

Combine everything and simmer for 30 min