There is a local barbecue restaurant that has really spoiled us.
They use something they call "Bodacious Barbecue Sauce," and I
think they said they order it from Texas. We love the
stuff--especially on brisket. It's spicy, yet it has what I
guess one would call a semi-sweet taste to it.

I'm looking for a recipe that is similar that I can make at home.
I can't stand the vinegary stuff I buy in stores, and that stuff
just wreaks havoc on my stomach.

Anybody have any ideas where I can locate some good recipes that
might be similar?

DH prefers pork barbecue; DD prefers chicken. Is there a good
all-around sauce that covers beef, pork, and chicken? Or is that
just a pipe dream?

Thanks!

Karen C.

Steve Wertz wrote:
> On Mon, 4 Dec 2006 11:10:58 -0500, Karen C. wrote:
>
> > There is a local barbecue restaurant that has really spoiled us.
> > They use something they call "Bodacious Barbecue Sauce," and I
> > think they said they order it from Texas.
>
> Nobody is Texas uses the word "Bodacious". It's just not spoken
> here.
>
> There are plenty of recipes on the web for "bodacious BBQ sauce",
> though. I have never seen it in any of the local BBQ/hot sauce
> stores here in TX.
>
> -sw

The name of the joint is Bodacious bbq, located in Tyler. Great
brisket. Why not order up some sauce from them? Bring it home and try
your hand at recreating it.

http://www.easttexasguide.com/2006/pages/03/26/89.html


Pierre

Here's one I like:


3/4 cup brown sugar of either variety
* 1/2 cup ketchup
* 1/3 cup molasses
* 1/4 cup apple cider vinegar
* 1/4 cup olive oil
* 3 tablespoons prepared mustard
* 3 cloves garlic
* 2 teaspoons Worcestershire Sauce
* 1/2 teaspoon salt
* 1/2 teaspoon cayenne pepper
* 1/4 tablespoon ground black pepper
* 1 tablespoon chili powder
* I can of crushed pineapple about 10 oz. or so


Heat the oil up with the garlic until it's browned, then add the
other ingredients on low heat until mixed. Then refigerate or
freeze mixture & enjoy.

"Steve Wertz" > wrote in message
...
> Nobody is Texas uses the word "Bodacious". It's just not
spoken
> here.

We're not in TX; we're in KY. The brand name that's on the jugs
of sauce they use is "Bodacious." They just said they order it
from TX (Lone Oak, I think).

> There are plenty of recipes on the web for "bodacious BBQ
sauce",
> though. I have never seen it in any of the local BBQ/hot sauce
> stores here in TX.

I did find a couple on the web, but they didn't sound close to
the stuff the BBQ joint uses. I figure I'll just have to
experiment with some recipes to get something similar. I just
don't want anything terribly "vinegary" or so hot it'll burn my
tongue.

Thanks!

Karen C.

Steve, being in Austin, do you have any recipe to duplicate the sausages
at County Line or Rudy's?

--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

"Pierre" > wrote in message
oups.com...
> The name of the joint is Bodacious bbq, located in Tyler.
Great
> brisket. Why not order up some sauce from them? Bring it home
and try
> your hand at recreating it.
> http://www.easttexasguide.com/2006/pages/03/26/89.html

Sounds great, but I can't even recreate the sauce we have locally
<g>.

Thanks!

Karen C.

> Here's one I like: . . .

Frank: This looks pretty good! Is it just suitable for brisket,
or is it good with pork and chicken too? Also, do you know about
how large a quantity this recipe makes?

I'm going to give this one a try. Thanks so much!

Karen C.

Karen C. wrote:
>> Here's one I like: . . .
>
> Frank: This looks pretty good! Is it just suitable for brisket,
> or is it good with pork and chicken too? Also, do you know about
> how large a quantity this recipe makes?
>
> I'm going to give this one a try. Thanks so much!
>
> Karen C.
>
>
>

Seems like that makes around 3 cups or so(adding beer to make more is
never a bad thing, so long as it's not bad beer-a brown ale works
good!). I would use sauce as a condiment for all meats. The general
school of bbq thought here in Texas is that sauce is definitely 'on the
side',as a properly smoked brisket needs no sauce(added to keep a flame
war down). Of course, if you cook it in the oven, anything goes.
Frank

We were in Austin over Thanksgiving. On the way from the airport, our
DIL took me to Rudy's for an immediate "fix," and I got enough of the
ribs, turkey, sausages and brisket to carry me over with snacks and
breakfasts through our visit.

Nonny

Steve Wertz wrote:
> On Mon, 04 Dec 2006 11:01:57 -0800, Nonnymus wrote:
>
>> Steve, being in Austin, do you have any recipe to duplicate the sausages
>> at County Line or Rudy's?
>
> You can add Iron Works to the list, also. I think all 3 of them
> come from the same local supplier that I have yet to identify.
> And I haven't made enough sausage to be able to tell how to
> duplicate them.
>
> -sw

--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

Their ribs are variable. This time, I got a couple racks of their baby
backs. IMHO, they were the best baby backs I've ever had, including my
own. They had scads of meat on them and 100% was perfectly cooked with
no crispy ends or waste. Their smoked turkey is darned good as well,
but given a limited amount of stomach, I'd rather fill up on their hot
links (what they call the mild jalapeno sausages) than the turkey or
brisket. 2-3 microwaved ribs and a hot link with "Sause" on a piece of
white bread makes for a really good breakfast.

Nonny

Steve Wertz wrote:
> On Mon, 04 Dec 2006 12:03:42 -0800, Nonnymus wrote:
>
>> We were in Austin over Thanksgiving. On the way from the airport, our
>> DIL took me to Rudy's for an immediate "fix," and I got enough of the
>> ribs, turkey, sausages and brisket to carry me over with snacks and
>> breakfasts through our visit.
>
> I've only ever had leftovers and semi-stale take-out from Rudy's
> ("The Worst BBQ in Taxes" is their motto), but it's actually
> pretty good. I can't seriously comment on it since I haven't had
> it really fresh, though.
>
> I will be stopping there soon, if not just to pick up some
> 'Sause'.
>
> -sw

--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

"Karen C." > wrote in message

> There is a local barbecue restaurant that has really spoiled us.
> They use something they call "Bodacious Barbecue Sauce," and I
> think they said they order it from Texas. We love the
> stuff--especially on brisket. It's spicy, yet it has what I
> guess one would call a semi-sweet taste to it.
>
> I'm looking for a recipe that is similar that I can make at home.
> I can't stand the vinegary stuff I buy in stores, and that stuff
> just wreaks havoc on my stomach.
>
> Anybody have any ideas where I can locate some good recipes that
> might be similar?
>
> DH prefers pork barbecue; DD prefers chicken. Is there a good
> all-around sauce that covers beef, pork, and chicken? Or is that
> just a pipe dream?
>
> Thanks!
>
> Karen C.

Get some Blues Hog sauce. It's good on just about everything. I think I
even use it on ice cream!
(But never on great BBQ, it covers the taste.)

BOB

On 4-Dec-2006, "Karen C." > wrote:

> There is a local barbecue restaurant that has really spoiled us.
> They use something they call "Bodacious Barbecue Sauce," and I
> think they said they order it from Texas. We love the
> stuff--especially on brisket. It's spicy, yet it has what I
> guess one would call a semi-sweet taste to it.
>
> I'm looking for a recipe that is similar that I can make at home.
> I can't stand the vinegary stuff I buy in stores, and that stuff
> just wreaks havoc on my stomach.
>
> Anybody have any ideas where I can locate some good recipes that
> might be similar?
>
> DH prefers pork barbecue; DD prefers chicken. Is there a good
> all-around sauce that covers beef, pork, and chicken? Or is that
> just a pipe dream?
>
> Thanks!
>
> Karen C.

Where you can locate some good recipes:

Paul Kirk's "Championship Barbecue"
Cheryl and Bill Jamison "Smoke & Spice"
Walsh "Legends of Texas Barbecue Cookbook"

Most of my experience with sauces has been limited to
store bought and mostly not to my liking. I use some
Stubb's and some Sweet Baby Rae's, but I just recently
made up some 'Struttin' Sauce' from "Smoke & Spice".
Now, most folks preferred my 'Q' naked while it was fresh
out of the cooker, only two or three tried my sauce on it. The
meat was spareribs and pulled pork picnic. I nuked a
sandwich worth of pulled pork the next day with a little
sauce folded in. I topped the meat with coleslaw to finish
the sandwich. If I've ever eaten a better BBQ sandwich, I
can't remember where or when it was. It would have been
even better with a fresh sourdough bun in place of the big
box hamburger bun. I wish I had thought to improve the
bun in the toaster.

--
Brick(Youth is wasted on young people)

"Frank Mancuso" > wrote in message
...
> Seems like that makes around 3 cups or so(adding beer to make
more is
> never a bad thing, so long as it's not bad beer-a brown ale
works
> good!). I would use sauce as a condiment for all meats.

Thanks for the info. This helps a lot.

>The general
> school of bbq thought here in Texas is that sauce is definitely
'on the
> side',as a properly smoked brisket needs no sauce(added to keep
a flame
> war down).

LOL! Yeah, DH and I have our own little flame war going on that
one all the time. If it's *good brisket*, I agree that no sauce
would be *needed*. I happen to love a good sauce with my meat,
though.

> Of course, if you cook it in the oven, anything goes.

That's the main thing I want to use the sauce for--for now.
Hopefully, we'll get a smoker in the not-too-distant future.

I'm going to give your recipe a try sometime this weekend.
Thanks so much!

Karen C.

" BOB" > wrote in message
...
> Get some Blues Hog sauce. It's good on just about everything.
I think I
> even use it on ice cream!

I've never heard of that brand. Will have to look for it.

> (But never on great BBQ, it covers the taste.)
> BOB

That sounds just like DH (whose name happens to be Bob, as well
<g>).

Thanks!

Karen C.

> wrote in message
. ..
> Where you can locate some good recipes:
> Paul Kirk's "Championship Barbecue"
> Cheryl and Bill Jamison "Smoke & Spice"
> Walsh "Legends of Texas Barbecue Cookbook"

I'll give them a look! Thanks!

> Most of my experience with sauces has been limited to
> store bought and mostly not to my liking. I use some
> Stubb's and some Sweet Baby Rae's, but I just recently
> made up some 'Struttin' Sauce' from "Smoke & Spice".

I've not tried any but the Sweet Baby Rae's, but it was still way
too "vinegary" for my taste.

> Now, most folks preferred my 'Q' naked while it was fresh
> out of the cooker, only two or three tried my sauce on it. The
> meat was spareribs and pulled pork picnic. I nuked a . . .

Sounds wonderful! I'm getting hungry just reading about it <g>.

Thanks!

> Anybody have any ideas where I can locate some good recipes that
> might be similar?

I would recomend
Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and
Glazes by Steven Raichlen
You might be able to find a similar one and then tweak it how you want.

> wrote in message
ps.com...
> I would recomend
> Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters,
and
> Glazes by Steven Raichlen
> You might be able to find a similar one and then tweak it how
you want.

You're the second one to recommend this one, so I'll be sure to
check it out. Thanks!

Karen C.

Karen C. wrote:
> > wrote in message
> ps.com...
>> I would recomend
>> Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters,
> and
>> Glazes by Steven Raichlen
>> You might be able to find a similar one and then tweak it how
> you want.
>
> You're the second one to recommend this one, so I'll be sure to
> check it out. Thanks!
>
> Karen C.
>
>
That is a good one, but I'll shill for a local:
'Legends of Texas Barbeque' by Robb Walsh

On 5-Dec-2006, Frank Mancuso > wrote:

> Karen C. wrote:
> > > wrote in message
> > ps.com...
> >> I would recomend
> >> Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters,
> > and
> >> Glazes by Steven Raichlen
> >> You might be able to find a similar one and then tweak it how
> > you want.
> >
> > You're the second one to recommend this one, so I'll be sure to
> > check it out. Thanks!
> >
> > Karen C.
> >
> >
> That is a good one, but I'll shill for a local:
> 'Legends of Texas Barbeque' by Robb Walsh

That too, and I have to throw in "Smoke & Spice" by
Cheryl and Bill Jamison.

--
Brick(Youth is wasted on young people)

"Karen C." > wrote in message

> " BOB" > wrote in message
> ...
>> Get some Blues Hog sauce. It's good on just about everything. I
>> think I even use it on ice cream!
>
> I've never heard of that brand. Will have to look for it.
Years ago, I found it locally in a supermarket. More recently, I have to
order on line.

>
>> (But never on great BBQ, it covers the taste.)
>> BOB
>
> That sounds just like DH (whose name happens to be Bob, as well
> <g>).
The best name. I *do* use it on BBQ sometimes, though. The brisket that I
smoked over the weekend is a good example. Waaaay overcooked and dried out.
>
> Thanks!
>
> Karen C.

You're welcome.

BOB

"Karen C." > wrote in message
...
> "Frank Mancuso" > wrote in message
> ...
>> Seems like that makes around 3 cups or so(adding beer to make
> more is
>> never a bad thing, so long as it's not bad beer-a brown ale
> works
>> good!). I would use sauce as a condiment for all meats.
>
> Thanks for the info. This helps a lot.
>
>>The general
>> school of bbq thought here in Texas is that sauce is definitely
> 'on the
>> side',as a properly smoked brisket needs no sauce(added to keep
> a flame
>> war down).
>
> LOL! Yeah, DH and I have our own little flame war going on that
> one all the time. If it's *good brisket*, I agree that no sauce
> would be *needed*. I happen to love a good sauce with my meat,
> though.
>
>> Of course, if you cook it in the oven, anything goes.
>
> That's the main thing I want to use the sauce for--for now.
> Hopefully, we'll get a smoker in the not-too-distant future.
>
> I'm going to give your recipe a try sometime this weekend.
> Thanks so much!
>
> Karen C.
Karen,

I wouldn't try this with pork or chicken, but I've made a pretty good
"sauce" for brisket using coffee and beef stock as a start. I actually put
coffee grounds in my rub for the brisket, so using coffee(brewed, left cook
to get strong) in the sauce seemed to be the right thing.

Basically, strong brewed coffee, a touch of beef base, a few pinches of the
same spices used in the rub(without the coffee grounds this time) and some
dark beer. If you like a little of a sweet sauce, I'd say either sugar in
the raw, or some honey. This makes a pretty thin sauce though, about the
same consistency as an au jus(sp?), but everyone that's tried it so far has
loved it, plus, it's something "different"

>
>
>

This is considered a mopping sauce, but if you cook it down a little
it makes a great table sauce. I always make a double batch.

1 cup strong black coffee
1/2 cup Worcestershire sauce
1 cup tomato catsup
1/4 cup butter
1/2 Tb freshly ground black pepper
1 Tb sugar
1 Tb salt

Combine everyrhing and heat 30 minutes. It's great on anything.

Karen C. wrote:

> There is a local barbecue restaurant that has really spoiled us.
> They use something they call "Bodacious Barbecue Sauce," and I
> think they said they order it from Texas. We love the
> stuff--especially on brisket. It's spicy, yet it has what I
> guess one would call a semi-sweet taste to it.
>
> I'm looking for a recipe that is similar that I can make at home.
> I can't stand the vinegary stuff I buy in stores, and that stuff
> just wreaks havoc on my stomach.
>
> Anybody have any ideas where I can locate some good recipes that
> might be similar?
>
> DH prefers pork barbecue; DD prefers chicken. Is there a good
> all-around sauce that covers beef, pork, and chicken? Or is that
> just a pipe dream?
>
> Thanks!
>
> Karen C.
>
>
>
>

Try "The wide, wide,world of Texas Cooking", by Morton G. Clark

wrote:

> On 5-Dec-2006, Frank Mancuso > wrote:
>
>
>>Karen C. wrote:
>>
> wrote in message
roups.com...
>>>
>>>>I would recomend
>>>>Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters,
>>>
>>>and
>>>
>>>>Glazes by Steven Raichlen
>>>>You might be able to find a similar one and then tweak it how
>>>
>>>you want.
>>>
>>>You're the second one to recommend this one, so I'll be sure to
>>>check it out. Thanks!
>>>
>>>Karen C.
>>>
>>>
>>
>>That is a good one, but I'll shill for a local:
>>'Legends of Texas Barbeque' by Robb Walsh
>
>
> That too, and I have to throw in "Smoke & Spice" by
> Cheryl and Bill Jamison.
>

"Frank Mancuso" > wrote in message
...
> Here's one I like . . . :

Frank: Just wanted you to know I mixed up a batch of your recipe
tonight. It's quite good! The only thing I don't care for is
the chunks of pineapple. (I bought crushed, but it was more
chunky than crushed. I'm going to try the recipe again but make
sure I pulverize the pineapple before adding it <g>.)

Thanks a bunch!

Karen C.

Glenn wrote:

> This is considered a mopping sauce, but if you cook it down a little
> it makes a great table sauce. I always make a double batch.
>
> 1 cup strong black coffee
> 1/2 cup Worcestershire sauce
> 1 cup tomato catsup
> 1/4 cup butter
> 1/2 Tb freshly ground black pepper
> 1 Tb sugar
> 1 Tb salt
>
> Combine everyrhing and heat 30 minutes. It's great on anything.

I made a batch of this tonight to put on some ribs coming off
the pit. I used it as a finishing sauce, lightly saucing the
meat right as it came off the pit. A very light touch.

I doubled the sugar, used brown instead of white, cut back on
the salt a bit, and added some chopped shallots and garlic. A
splash of rum at the end really tied it all together.

Simple but good. The coffee based sauce recipes I have are
more compacted. Unnecessarily so, I'd say. Yours is best
by virtue of Occam's Razor.

Thanks for posting.

--
Reg

"43fan" > wrote in message
...
> I wouldn't try this with pork or chicken, but I've made a
pretty good
> "sauce" for brisket using coffee and beef stock as a start. . .
..
> Basically, strong brewed coffee, a touch of beef base, a few
pinches of the
> same spices used in the rub(without the coffee grounds this
time) and some
> dark beer. If you like a little of a sweet sauce, I'd say
either sugar in
> the raw, or some honey. This makes a pretty thin sauce
though, about the
> same consistency as an au jus(sp?), but everyone that's tried
it so far has
> loved it, plus, it's something "different"

Sounds interesting. I'll give it a try. Thanks!

Karen C.

" BOB" > wrote in message
...
> The best name. I *do* use it on BBQ sometimes, though. The
brisket that I
> smoked over the weekend is a good example. Waaaay overcooked
and dried out.

Sounds like MY cooking 8-( (Thus, my need for sauces <g>.)

Karen C.

"Frank Mancuso" > wrote in message
...
> That is a good one, but I'll shill for a local:
> 'Legends of Texas Barbeque' by Robb Walsh

I'll look for it. Thanks!

Karen C.

> wrote in message
.. .
> That too, and I have to throw in "Smoke & Spice" by
> Cheryl and Bill Jamison.

Thanks!

Karen C.

"Glenn" > wrote in message
...
> Try "The wide, wide,world of Texas Cooking", by Morton G. Clark

Thanks!

Karen C.

"Steve Wertz" > wrote in message
...
> FWIW: I saw stacks of these at the local CostCo's here in
Austin
> last week. Maybe the ones in your area are also carrying them.

Phooey! We don't have Costco here. We only have Sam's Club.
Thank God for Amazon <g>.

Thanks!

Karen C.

"Glenn" > wrote in message
. ..
> This is considered a mopping sauce, but if you cook it down a
little
> it makes a great table sauce. I always make a double batch.
>
> 1 cup strong black coffee
> 1/2 cup Worcestershire sauce
> 1 cup tomato catsup
> 1/4 cup butter
> 1/2 Tb freshly ground black pepper
> 1 Tb sugar
> 1 Tb salt
>
> Combine everyrhing and heat 30 minutes. It's great on anything.

Looks easy enough! I'll give that one a try too. Thanks!

Karen C.

On Thu, 07 Dec 2006 04:11:31 GMT, Reg > wrote:

>The coffee based sauce recipes I have are
>more compacted. Unnecessarily so, I'd say.

Compacted?

--
The mark of a good writer is the ability to use the verbiage those
reading your comments might readily understand without any
misperception and not use language that might obscure the intended
meaning and might even depend on the context it is used so as to not
obfuscate the true and exact meaning you are attempting to convey.
--Mark Ferguson lectures NANAE on how to write goodly.

Karen C. wrote:
> "Frank Mancuso" > wrote in message
> ...
> > Here's one I like . . . :
>
> Frank: Just wanted you to know I mixed up a batch of your recipe
> tonight. It's quite good! The only thing I don't care for is
> the chunks of pineapple. (I bought crushed, but it was more
> chunky than crushed. I'm going to try the recipe again but make
> sure I pulverize the pineapple before adding it <g>.)
>
> Thanks a bunch!
>
> Karen C.

Karen, you might take your stick blender to it.

Pierre

Pierre wrote:
> Karen C. wrote:
>> "Frank Mancuso" > wrote in message
>> ...
>>> Here's one I like . . . :
>> Frank: Just wanted you to know I mixed up a batch of your recipe
>> tonight. It's quite good! The only thing I don't care for is
>> the chunks of pineapple. (I bought crushed, but it was more
>> chunky than crushed. I'm going to try the recipe again but make
>> sure I pulverize the pineapple before adding it <g>.)
>>
>> Thanks a bunch!
>>
>> Karen C.
>
> Karen, you might take your stick blender to it.
>
> Pierre
>

Ditto-I use the stick blender

"Pierre" > wrote in message
ups.com...
> Karen, you might take your stick blender to it.

Good thinking! Thanks!

Karen C.