On 5/2/2015 12:30 PM, sf wrote:
> 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 cooks down, but there's no reason not to adjust to a TSP. or less to
taste.
> 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.
It's all about what works for you.
This is just a make at home of the now defunct Big Daddy's souce.
> 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.
That also looks darned tasty.
Ever try:
http://www.saltlickbbq.com/products/...ottles%29.html
Some of _the best_ souce ever bottled!