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Posted to rec.food.cooking
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Big Daddy's _real_ BBQ souce!
On 5/2/2015 8:11 AM, taxed and spent wrote:
> "Cindy Hamilton" > wrote in message
> ...
> 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.
>
> Cindy Hamilton
>
> --------
>
> and leave out the soy sauce!
No.
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