I'm not particularly fond of most tomato-based BBQ sauces. Will someone
share their recipe for a BBQ sauce that doesn't used ketchup/catsup
(etc.)??? I'd use the sauce for chicken and ribs. TIA.

Skyhooks
""aahhtt""
s b c g l o b a l
""ddoott""
n e t

I love this mustard based sauce:

3 parts mustard
3 parts cider vinegar
2 parts honey
Tabasco sauce to taste (I use lots cuz I like this spicy)

combine all this in a pot and simmer it a little bit. It'll keep for a
week or two.

wrote:
>
> I love this mustard based sauce:
>
> 3 parts mustard
> 3 parts cider vinegar
> 2 parts honey
> Tabasco sauce to taste (I use lots cuz I like this spicy)
>
> combine all this in a pot and simmer it a little bit. It'll keep for a
> week or two.


OOH, I'll give this one a try Thanks so much. I'll probably add
some cayenne, too.

Sky

Try this site http://www.bbq-porch.org/reviews/or.asp, look under
sauces.....................I kind of like "black coffee bbq sauce, hope you
like.

1/3 cup mustard
1/3 cup apple cider vinegar
1 cup brown sugar.
Microwave 2 minutes

--
James A. "Big Jim" Whitten

www.lazyq.com
"Skyhooks" > wrote in message
...
> I'm not particularly fond of most tomato-based BBQ sauces. Will someone
> share their recipe for a BBQ sauce that doesn't used ketchup/catsup
> (etc.)??? I'd use the sauce for chicken and ribs. TIA.
>
> Skyhooks
> ""aahhtt""
> s b c g l o b a l
> ""ddoott""
> n e t

Skyhooks wrote:
> I'm not particularly fond of most tomato-based BBQ sauces. Will someone
> share their recipe for a BBQ sauce that doesn't used ketchup/catsup
> (etc.)??? I'd use the sauce for chicken and ribs. TIA.
>

1 part honey
1 part cheap yellow mustard
1 part cider vinegar

Skyhooks wrote:
> I'm not particularly fond of most tomato-based BBQ sauces. Will someone
> share their recipe for a BBQ sauce that doesn't used ketchup/catsup
> (etc.)??? I'd use the sauce for chicken and ribs. TIA.
>
> Skyhooks
> ""aahhtt""
> s b c g l o b a l
> ""ddoott""
> n e t

Well, this doesn't really qualify as it does have some
ketchup in it, but you really wouldn't know it when it's
done. I think it's great on fowl. Dunno about ribs though.

I got this along time ago while in Hawaii. It took alot of
begging and groveling to the joints owner, but eventually I
wore the s.o.b. down ;-) It's not cheap to make and it's
definitely different but worth a try.

1 large can frozen orange juice - don't add any water
1 cup brown sugar
1/2 cup ketchup (yes it's got ketchup in it, but hey, it's
not my recipe, and yes I use Hienz ;-) )

1/2 cup of mustard (regular yellow, not dry)
1/2 cup of whiskey (anything that ya got, cheap stuff works
fine)
1/4 cup soy sauce (optional)
1/2 cup worcestershire sauce (I recomment L&P)
Grated onion and garlic to taste (I wouldn't advise using dried)

dump everything in a blender and mix

(I add a touch of coarse salt and fresh ground pepper but
that's not in the original... I just can't follow a recipe)

Another variation, depending on what I'm looking for is some
chipotle peppers or tabasco, etc.

Freezes well.

--
Steve
An ostrich's eye is bigger than it's brain. (I think I know
some people like that) ;-)

>I got this along time ago while in Hawaii. It took alot of
>begging and groveling to the joints owner, but eventually I
>wore the s.o.b. down ;-) It's not cheap to make and it's
>definitely different but worth a try.
>1 large can frozen orange juice - don't add any water
>1 cup brown sugar
>1/2 cup ketchup (yes it's got ketchup in it, but hey, it's
>not my recipe, and yes I use Hienz ;-) )
>1/2 cup of mustard (regular yellow, not dry)
>1/2 cup of whiskey (anything that ya got, cheap stuff works
>fine)
>1/4 cup soy sauce (optional)
>1/2 cup worcestershire sauce (I recomment L&P)
>Grated onion and garlic to taste (I wouldn't advise using dried)
>
>dump everything in a blender and mix
Sounds good except for all that worcestershire. That amount seems
overkill.

Abe wrote:
>>I got this along time ago while in Hawaii. It took alot of
>>begging and groveling to the joints owner, but eventually I
>>wore the s.o.b. down ;-) It's not cheap to make and it's
>>definitely different but worth a try.
>>1 large can frozen orange juice - don't add any water
>>1 cup brown sugar
>>1/2 cup ketchup (yes it's got ketchup in it, but hey, it's
>>not my recipe, and yes I use Hienz ;-) )
>>1/2 cup of mustard (regular yellow, not dry)
>>1/2 cup of whiskey (anything that ya got, cheap stuff works
>>fine)
>>1/4 cup soy sauce (optional)
>>1/2 cup worcestershire sauce (I recomment L&P)
>>Grated onion and garlic to taste (I wouldn't advise using dried)
>>
>>dump everything in a blender and mix
>
> Sounds good except for all that worcestershire. That amount seems
> overkill.

I know. But try it. It honestly does work. Especially for
fowl. Maybe they know something special on the Island, but
it really does work. I wouldn't leave the L&P out.
Personally, I don't add the soy.

--
Steve
An ostrich's eye is bigger than it's brain. (I think I know
some people like that) ;-)

lorin merriam wrote:
>
> Try this site http://www.bbq-porch.org/reviews/or.asp, look under
> sauces.....................I kind of like "black coffee bbq sauce, hope you
> like.

Thanks for referencing the link above, and WOW - what a bunch of recipes
it includes! It will take a llooonnnnggg time to go through all those
recipes :>

Sky

Steve Calvin wrote:
>
> Skyhooks wrote:
> > I'm not particularly fond of most tomato-based BBQ sauces. Will someone
> > share their recipe for a BBQ sauce that doesn't used ketchup/catsup
> > (etc.)??? I'd use the sauce for chicken and ribs. TIA.
> >
> > Skyhooks
> > ""aahhtt""
> > s b c g l o b a l
> > ""ddoott""
> > n e t
>
> Well, this doesn't really qualify as it does have some
> ketchup in it, but you really wouldn't know it when it's
> done. I think it's great on fowl. Dunno about ribs though.
>
> I got this along time ago while in Hawaii. It took alot of
> begging and groveling to the joints owner, but eventually I
> wore the s.o.b. down ;-) It's not cheap to make and it's
> definitely different but worth a try.
>
> 1 large can frozen orange juice - don't add any water
> 1 cup brown sugar
> 1/2 cup ketchup (yes it's got ketchup in it, but hey, it's
> not my recipe, and yes I use Hienz ;-) )
>
> 1/2 cup of mustard (regular yellow, not dry)
> 1/2 cup of whiskey (anything that ya got, cheap stuff works
> fine)
> 1/4 cup soy sauce (optional)
> 1/2 cup worcestershire sauce (I recomment L&P)
> Grated onion and garlic to taste (I wouldn't advise using dried)
>
> dump everything in a blender and mix
>
> (I add a touch of coarse salt and fresh ground pepper but
> that's not in the original... I just can't follow a recipe)
>
> Another variation, depending on what I'm looking for is some
> chipotle peppers or tabasco, etc.
>
> Freezes well.
>
> --
> Steve
> An ostrich's eye is bigger than it's brain. (I think I know
> some people like that) ;-)

I'll try this recipe this upcoming (warmer) season It does have a
wee bit of ketchup, but that's alright <g>. A 1/2 cup of the red stuff
won't get noticed between all the other ingredients. I like the idea of
the orange concentrate. I might even add some lemon juice, as well,
when I try this with chicken. Thanks for the recipe.

Sky

"Big Jim" > wrote in message
...
> 1/3 cup mustard
> 1/3 cup apple cider vinegar
> 1 cup brown sugar.
> Microwave 2 minutes
>
> --
> James A. "Big Jim" Whitten
>
> www.lazyq.com
> "Skyhooks" > wrote in message
> ...
>> I'm not particularly fond of most tomato-based BBQ sauces. Will someone
>> share their recipe for a BBQ sauce that doesn't used ketchup/catsup
>> (etc.)??? I'd use the sauce for chicken and ribs. TIA.
>>
>> Skyhooks
>> ""aahhtt""
>> s b c g l o b a l
>> ""ddoott""
>> n e t
>
>
Here is another that is real simple.
1 pint apple cider vinegar
1 table spoon brown sugar (or more)
1 table spoon red pepper flakes (or more)
black pepper to taste
salt to taste.
Mix and use. The longer it sets the better. Will keep almost forever
--
James A. "Big Jim" Whitten

www.lazyq.com

"Mike "Piedmont"" > wrote in message
...
> Big Jim wrote:
> snip
>
> Hey Big Jim,
>
> Do you have a recipe for Tennessee Red or is that proprietary?
>
> --
> Regards,
>
> Piedmont
>
> What difference does it make to the dead, the orphans and the homeless,
> whether the mad destruction is wrought under the name of totalitarianism
> or the holy name of liberty or democracy?
>
> Mahatma Gandhi, "Non-Violence in Peace and War"
>
>
>
>
>
>
>
>
>
>
>
>
>
>
Mike, Bill Arnold is my buddy, but he ain't give me that recipe yet. Soon as
he does I'll send it to you.
Are you and Miz Jean coming to Bob and Ginger's?
To answer your question. I don't have one.
--
James A. "Big Jim" Whitten

www.lazyq.com

Big Jim wrote:
snip

Hey Big Jim,

Do you have a recipe for Tennessee Red or is that proprietary?

--
Regards,

Piedmont

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"

On 15-Mar-2006, "Mike \"Piedmont\"" > wrote:

> Big Jim wrote:
> snip
>
> Hey Big Jim,
>
> Do you have a recipe for Tennessee Red or is that proprietary?
>
> --
> Regards,
>
> Piedmont

In this particular case, I won't read ahead. Big Jim will likely type
out a recipe for you, but mind you he don't carry a batch of measuring
spoons around in his jeans. He's never had a secret recipe or ingredient
that I know of.

--
Brick (http://www.gpoaccess.gov/)

Big Jim wrote:
snip
> Are you and Jean coming to Bob and Ginger's?
snip

Just can't do it this time around I'm sorry to say.

--
Regards,

Piedmont

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"

I have posted several non-tomato sauces to my website including two
mustard sauces, on is the classic South Carolina mustard sauce that is
great with pork, and another is a complex variation on the theme. Go to
the website below and click on recipes.

Smoke em if you got em
Craig "Meathead" Goldwyn
http://amazingribs.com
how to make the best ribs on the block

meathead wrote:
>
> I have posted several non-tomato sauces to my website including two
> mustard sauces, on is the classic South Carolina mustard sauce that is
> great with pork, and another is a complex variation on the theme. Go to
> the website below and click on recipes.
>
> Smoke em if you got em
> Craig "Meathead" Goldwyn
> http://amazingribs.com
> how to make the best ribs on the block

Thanks for the interesting website reference. I like its content and
layout, and I'll have to give some of the recipes a try.

Skyhooks
""aahhtt""
s b c g l o b a l
""ddoott""
n e t

"Big Jim" > wrote in message
...
>
> "Big Jim" > wrote in message
> ...
>> 1/3 cup mustard
>> 1/3 cup apple cider vinegar
>> 1 cup brown sugar.
>> Microwave 2 minutes
I hit it with a squeeze of a lemon/lime and some ground pepper.My new
carolina pulled pork sauce.Big five to Big Jim