On Sat, 2 May 2015 04:08:33 -0700 (PDT), Cindy Hamilton
> wrote:

> On Friday, May 1, 2015 at 6:06:22 PM UTC-4, W. Lohman wrote:
> > Not that sweet tomato paste sickly sweet KC glop - this is real Carolina
> > style BBQ souce, something to be used sparingly as a savory compliment
> > to proper dry rubbed ribs!
> >
> >
> >
> > http://southern.food.com/recipe/big-...e-sauce-120492
> >
> > 1 cup prepared yellow mustard
> > 1?2 cup sugar
> > 1?4 cup light brown sugar
> > 3?4 cup cider vinegar
> > 1?4 cup water
> > 2 tablespoons chili powder
> > 1 -2 teaspoon black pepper
> > 1?4 teaspoon cayenne
> > 1?2 teaspoon soy sauce
> > 2 tablespoons butter (a healthier choice use 2 tablespoons canola oil)
> > 1 tablespoon liquid smoke (hickory flavoring)
> >
> > Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in
> > remaining ingredients and simmer for 10 more minutes. Vinegar taste may
> > be very strong until completely cooled. Refrigerating overnight is best
> > and allows flavors to blend.
> > Add a few drops of Louisiana Hot Sauce at the end if additional heat is
> > desired.
>
> Liquid smoke? Why? Don't the ribs have enough smoke?
>
> My two issues with bottled sauces a too sweet and too much
> liquid smoke.
>
> Being a Midwesterner, I make barbecue sauce with catsup--and
> plenty of vinegar and lemon juice to cut the sweetness--flavored
> with chipotle, which adds just enough smokiness for those times
> when I apply it to plain old grilled chicken or pork. It's
> nice in the winter to haul some of the sauce out of the freezer,
> shred up some meat and have a sandwich that reminds me winter
> won't last forever.
>

Catsup is a bottle sauce, so it's pot, kettle, black. However I do
agree that it might be liquid smoke overkill because I use it in
drops, not by the teaspoon or tablespoon - but what bottled sauce are
you talking about - the mustard and soy? It's a mustard based BBQ
sauce (not catsup based) and not as objectionable as many I've seen
either! The sugar and vinegar are well balanced, not too sour. It's
up to the maker to adjust the flavor, but we don't like a vinegary (or
sweet for that matter) BBQ sauce at my house. I'd have to mix it and
taste it before I decided if it was too "something" although I know
I'd cut back on the smoke and X out the chili powder for sure.

In any case, if you're objecting to that recipe based on the use of
"bottled sauce" - you'll definitely hate mine. I think it's pretty
darned good, but I'm pleasing myself (and my family) as most
non-professional recipe writers do.

Mustardy BBQ Sauce
by: me

½ cup CHEAP brown or yellow hot dog mustard (buy the least expensive
one you can find - brand doesn't matter): Bite me Steve Wertz
¼ cup cider vinegar
2T brown sugar
½ t cayenne
½ t black pepper
¼ t liquid smoke or ½ t smoked paprika
½ t Worcestershire sauce
2T prepared red barbecue sauce, like Bullseye (or substitute 1T ea
ketchup and molasses)

Mix everything together and set aside.


--

sf