We like the Stubbs smokey mesquite bbq sauce... but it's a bit
expensive and it doesn't really have anything in it that I can't find
in my cupboards. So the first time I used it I cooked just in the
sauce. The next time I 'stretched' the sauce with a can of tomato
sauce and added extra spices. Then I made my own bbq sauce with
everything except smokiness, and I added one third sauce from the
bottle to get that smokey taste...
Last week I bit the bullet and bought a bottle of 'liquid smoke' and I
made my own bbq sauce from scratch and we didn't end up using the
bottled sauce at all. I didn't write down quantities but I started out
with a small tin of tomato paste and a small tin of tomato sauce mixed
together and I used balsamic vinegar and worcestire sauce(sp?) for the
vinegary part. Then I added honey and dark corn syrup for sugar,
garlic and onion powders (we were out of real garlic), smoked paprika
and cajun spice and lastly a little hot sauce and liquid smoke. Then I
slow-cooked some boneless but fatty pork chops in it for three hours
on low, and boy was it good! The only thing was DH told me to use
twice as much smoke next time - it was too subtle for him.

Chicken drumsticks were on sale for 49c a pound this weekend so I
bought two trays and next time I want bbq I'll do them Yum!

On Mon, 27 Mar 2006 11:37:43 -0500, Karen AKA Kajikit
> wrote:

>Then I added honey and dark corn syrup for sugar,

don't forget molasses....it works wonders.

Here is one that we use quite a bit...

@@@@@ Now You're Cooking! Export Format

North Carolina Bbq Sauce

bbq, sauces

1 1/2 cup brown sugar
1/2 cup butter
1 cup ketchup
1/4 c molasses
1 small Heinz 57 sauce
1 tablespoon celery seed
1 cup onion, chopped
1 garlic clove; or more, minced
1/2 cup vinegar
1 tablespoon dry mustard
1 red pepper flakes

Carmel butter and sugar until bubbly. Add vinegar and whisk until
lumps are gone. Add all other ingredients and cook over low heat
until thickened.

More garlic may be added to taste.

Red pepper flakes can be added to taste.

Yield: 1 batch


** Exported from Now You're Cooking! v5.73 **

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

>From America's Test Kitchen Website:

http://www.americastestkitchen.com/


================================================== ============

Barbecue Sauce for Texas-Style Beef Ribs


Makes 1 3/4 cups
2 tablespoons unsalted butter
1/4 cup minced onion
1 medium clove garlic , minced or pressed through garlic press (about
1 teaspoon)
1 1/2 teaspoons chili powder
2 cups tomato juice
3/4 cup distilled white vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon powdered mustard mixed with 1 tablespoon water
1 teaspoon minced chipotle chile in adobo
2 tablespoons molasses or dark molasses (not blackstrap)
1 1/2 teaspoons table salt
1/4 teaspoon ground black pepper


Heat butter in small nonreactive saucepan over medium heat until
foaming; add onion and cook, stirring occasionally, until softened, 2
to 3 minutes. Add garlic and chili powder; cook, stirring constantly,
until fragrant, about 20 seconds. Add tomato juice, 1/2 cup vinegar,
Worcestershire sauce, mustard, chipotle, molasses, and salt; increase
heat to high and bring to simmer, then reduce heat to medium and
continue to simmer, stirring occasionally, until sauce is slightly
thickened and reduced to 1 1/2 cups, 30 to 40 minutes. Off heat, stir
in pepper and remaining 1/4 cup vinegar. Cool to room temperature
before serving. (Can be refrigerated in airtight container for up to 4
days; bring to room temperature before serving.)

================================================== ============

Mid-South Carolina Mustard Sauce

The pulled pork tossed in this mustard sauce was the hands-down
favorite at a recent party. Though we prefer the flavor of Dijon
mustard in this sauce, feel free to substitute other mustards to suit
your taste.

Makes 2 1/2 cups
1 cup cider vinegar
6 tablespoons Dijon mustard
2 tablespoons maple syrup or honey
4 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
1 cup vegetable oil
2 teaspoons table salt
Ground black pepper


Mix all ingredients, including pepper to taste, in medium bowl.


================================================== ============

Eastern North Carolina-Style Barbecue Sauce
This is a classic pepper-spiked vinegar sauce, without tomatoes

Makes 2 cups
1 cup distilled white vinegar
1 cup cider vinegar
1 tablespoon granulated sugar
1 tablespoon crushed red pepper flakes
1 tablespoon hot pepper sauce
Table salt and ground black pepper


Mix all ingredients, including salt and pepper to taste, in medium
bowl.


================================================== ============


Rusty - Sacramento, CA

I make 2 really good BBQ sauces. One recipe is labeled "mississippi
vanilla bbq sauce" and has a tomato-sauce base, with brown sugar,
onions, garlic and vanilla extract added. Dunno what else; it's a
summer recipe so it hasn't seen the light of day for a while.

The other is a mango bbq sauce. Its originally from a refcipe for
swordfish, basted with mango bbq and topped with mashed avocado. I try
not to east swordfish anymore but have used it on tuna and mako shark
steaks. Boy, is it good!

I'll dig around for recipes if you're interested.

Karen AKA Kajikit wrote:
> We like the Stubbs smokey mesquite bbq sauce... but it's a bit
> expensive and it doesn't really have anything in it that I can't find
> in my cupboards. So the first time I used it I cooked just in the
> sauce. The next time I 'stretched' the sauce with a can of tomato
> sauce and added extra spices. Then I made my own bbq sauce with
> everything except smokiness, and I added one third sauce from the
> bottle to get that smokey taste...

Kansas City Style BBQ Sauce

* 1 cup ketchup
* 6 tablespoons Worcestershire sauce
* 4 tablespoons butter or margarine
* 3 tablespoons white vinegar
* 1 tablespoon plain prepared mustard
* 3 tablespoons finely minced yellow onion
* 4 teaspoons bottled liquid smoke flavor (hickory)
* 1/4 teaspoon Louisiana-style red pepper sauce
* 1/2 cup brown sugar
* 1 tablespoon granulated sugar
* 1 teaspoon salt

Makes 2 cups of sauce.

1. Combine all ingredients in a sauce pan.
2. Mix well.
3. Simmer over low heat for 20-minutes, stirring occasionally.


-Rusty - Sacramento, CA

Karen AKA Kajikit wrote:

> We like the Stubbs smokey mesquite bbq sauce... but it's a bit
> expensive and it doesn't really have anything in it that I can't find
> in my cupboards. So the first time I used it I cooked just in the
> sauce. The next time I 'stretched' the sauce with a can of tomato
> sauce and added extra spices. Then I made my own bbq sauce with
> everything except smokiness, and I added one third sauce from the
> bottle to get that smokey taste...
> Last week I bit the bullet and bought a bottle of 'liquid smoke' and I
> made my own bbq sauce from scratch and we didn't end up using the
> bottled sauce at all. I didn't write down quantities but I started out
> with a small tin of tomato paste and a small tin of tomato sauce mixed
> together and I used balsamic vinegar and worcestire sauce(sp?) for the
> vinegary part. Then I added honey and dark corn syrup for sugar,
> garlic and onion powders (we were out of real garlic), smoked paprika
> and cajun spice and lastly a little hot sauce and liquid smoke. Then I
> slow-cooked some boneless but fatty pork chops in it for three hours
> on low, and boy was it good! The only thing was DH told me to use
> twice as much smoke next time - it was too subtle for him.
>
> Chicken drumsticks were on sale for 49c a pound this weekend so I
> bought two trays and next time I want bbq I'll do them Yum!

Karen, I make bbq sauce on the fly sometimes. I have a nice sweet &
sour sauce that could be used for bbqing and is really good on chicken
wings. IIRC I posted the recipe just a week or so ago. I make a couple
of bbq sauces that are canned as well - stampede style and sweet 'n
sour. I think they are on homecanning.com. The recipes make 3 L but
You could easily make a small batch and keep it in the fridge instead of
canning.

Denny Wheeler wrote:

> On Mon, 27 Mar 2006 11:37:43 -0500, Karen AKA Kajikit
> > wrote:
>
> MANY make their own BBQ sauces. Check over in alt.food.barbecue.
>
> But--if you expect to get the smoky taste from the sauce, don't
> bother. Smoky taste comes from cooking with smoke.

You betcha. I like a finishing sauce, thin and tangy. Something along
the lines of this one from Smoke and Spice is good.

Carolina Red
1-1/2 cups cider vinegar
1/2 cup ketchup
1/2 teaspoon cayenne or hot red pepper flakes
1 tablespoon sugar
1 teaspoon salt.

Combine all ingredients in a bowl and stir to dissolve sugar. Serve at
room temperature or chilled.


Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Denny Wheeler wrote:
> On 27 Mar 2006 12:07:20 -0800, "Rusty" >
> wrote:
>
> >Kansas City Style BBQ Sauce
> > * 4 teaspoons bottled liquid smoke flavor (hickory)
>
> This may be "KC Style"--but I suspect it'd make any genuine KC bbq
> cook recoil in horror.


Here we go. Now the BBQ fundamentalists are going to declare fatwa on
us.

;-)

Rusty

In article >,
Karen AKA Kajikit > wrote:

> We like the Stubbs smokey mesquite bbq sauce... but it's a bit
> expensive and it doesn't really have anything in it that I can't find
> in my cupboards. So the first time I used it I cooked just in the
> sauce. The next time I 'stretched' the sauce with a can of tomato
> sauce and added extra spices. Then I made my own bbq sauce with
> everything except smokiness, and I added one third sauce from the
> bottle to get that smokey taste...
> Last week I bit the bullet and bought a bottle of 'liquid smoke' and I
> made my own bbq sauce from scratch and we didn't end up using the
> bottled sauce at all. I didn't write down quantities but I started out
> with a small tin of tomato paste and a small tin of tomato sauce mixed
> together and I used balsamic vinegar and worcestire sauce(sp?) for the
> vinegary part. Then I added honey and dark corn syrup for sugar,
> garlic and onion powders (we were out of real garlic), smoked paprika
> and cajun spice and lastly a little hot sauce and liquid smoke. Then I
> slow-cooked some boneless but fatty pork chops in it for three hours
> on low, and boy was it good! The only thing was DH told me to use
> twice as much smoke next time - it was too subtle for him.
>
> Chicken drumsticks were on sale for 49c a pound this weekend so I
> bought two trays and next time I want bbq I'll do them Yum!

I don't know if the hickory-smoked salt is still available - I think it
was a Spice Islands product
{ Exported from MasterCook Mac }

Pete's Double-Triple Hickory Barbecue Sauce

Recipe By: Posted again to rec.food.cooking by Barb Schaller, 3-27-2006
Serving Size: 12
Preparation Time: 1:00
Categories: Sauces

Amount Measure Ingredient Preparation Method
1/4 cup butter, margarine, or vegetable oil
1/2 cup finely chopped onion
1 clove garlic crushed
28 ounces canned tomatoes broken up
6 ounces canned tomato paste
1 cup water
1/4 cup cider vinegar
1/2 cup ketchup
1/4 cup dark molasses
1 tablespoon chili powder
1 tablespoon hickory-smoked salt
1/2 teaspoon charcoal seasoning (optional)
1 teaspoon dry mustard
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon ground black pepper
1 bay leaf
3 drops hot pepper sauce

In a large saucepan, heat butter until hot. Add onion and garlic; saute
5 minutes, stirring occasionally.

Stir in remaining ingredients and bring mixture to boil. Reduce heat
and simmer, uncovered, 30 minutes. Stir occasionally. Strain.

If not using immediately, store sauce in a covered jar in refrigerator.
It will keep well for 2-3 weeks.

Makes about 4 cups.
----------
Notes: Pete - 1977 (might be a BH&G recipe) Pete's notes include
this: Sauce may be frozen. And, "Barb, I always make a double batch of
tis and freeze what I don't get conned into giving away."

Serving Ideas: Pete says "use with spareribs, chicken & barbecued beef."

Rather than straining it, I think I'll use a stick blender or a regular
blender to liquefy it. YMMV.


--
-Barb
<http://jamlady.eboard.com> Updated 3-27-2006 It Can Can!

"If it's not worth doing to excess, it's not worth doing at all."

"Denny Wheeler" > wrote in message
...
> On Mon, 27 Mar 2006 11:37:43 -0500, Karen AKA Kajikit
> > wrote:
>
> MANY make their own BBQ sauces. Check over in alt.food.barbecue.
>
> But--if you expect to get the smoky taste from the sauce, don't
> bother. Smoky taste comes from cooking with smoke.
>

Denny,
This isn't AFB. People here are allowed to have their own opinions.

Dave

If you like a really sharp, strong rib sauce:

@@@@@ Now You're Cooking! Export Format

Beef And Pork Barbecue Sauce

barbecue

3/4 cup chili sauce
1/3 cup lemon juice
1/4 cup onion; grated
2 tablespoons dry mustard
1/2 cup Worcestershire sauce
2 teaspoons salt
2 teaspoons paprika

Combine all ingredients. Store refrigerated.

My favorite!

Contributor: Terry Pulliam Burd

And if you like a mild barbecue sauce for fish:

@@@@@ Now You're Cooking! Export Format

Barbecue Fish Sauce

barbecue, sauces

1/2 cup vegetable oil
3/4 cup onion; chopped
3/4 cup catsup
3/4 cup water
1/3 cup lemon juice
3 tablespoons Sugar
3 tablespoons worcestershire sauce
2 tablespoons prepared mustard
2 teaspoons Salt
1/2 teaspoon pepper

Saute onion in oil in medium heavy saucepan over medium-high heat
until limp. Combine with all ingredients and simmer 10 - 15 mins.

Very nice with delcate fish such as salmon and mahi mahi.

Contributor: Ellen Presley

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

I use 2 bbq sauces. One is the Sweet & Sour recipe I posted in another
thread a few weeks ago. The other is a simple one I've worked up over
the years.

catsup
dried ginger
chopped onion
dried mustard
molasses or maple syrup
worcestershire sauce
garlic (powder or chopped)
Dijon mustard (or other brown mustard)

I never measure it, just start with the catsup and throw everything
else in, then taste and adjust.
Looks like some great bbq recipes above. Am definitely going to have to
try some of yours!

Hairy wrote:

> Denny,
> This isn't AFB. People here are allowed to have their own opinions.

Well, that was Denny's opinion. Wasn't he allowed to have one?
--
Dave
www.davebbq.com

"Dave Bugg" > wrote in message
...
> Hairy wrote:
>
> > Denny,
> > This isn't AFB. People here are allowed to have their own opinions.
>
> Well, that was Denny's opinion. Wasn't he allowed to have one?
> --
> Dave
> www.davebbq.com

Of course. Did you think I said otherwise?

Dave

I got an e-mailed request to post this. It's a fantastic saauce for
grilled shrimp. Brush some on the shrimp, baste during cooking, server
some to serve on the side as well.


Mississippi Vanilla BBQ Sauce

2 T butter
3 cloves crushed garlic
1 c tomato sauce
3 T brown sugar
1 t Tabasco or other hot sauce
1 t cayenne
1 T lemon juice
2 t vanilla extract

1> Melt butter and saute garlic for 2 - 3 minutes over low heat.

2> Add remaining ingredients. Bring to a boil, then reduce heat. Simmer
sauce until it it is thickened and darker in color.

Serve over grilled or broiled shrimp.

*********** Make sure and put pineapple chunks or juice to make bbq
sauce that makes it even more delicious******************honey and lime
Karen AKA Kajikit wrote:
> We like the Stubbs smokey mesquite bbq sauce... but it's a bit
> expensive and it doesn't really have anything in it that I can't find
> in my cupboards. So the first time I used it I cooked just in the
> sauce. The next time I 'stretched' the sauce with a can of tomato
> sauce and added extra spices. Then I made my own bbq sauce with
> everything except smokiness, and I added one third sauce from the
> bottle to get that smokey taste...
> Last week I bit the bullet and bought a bottle of 'liquid smoke' and I
> made my own bbq sauce from scratch and we didn't end up using the
> bottled sauce at all. I didn't write down quantities but I started out
> with a small tin of tomato paste and a small tin of tomato sauce mixed
> together and I used balsamic vinegar and worcestire sauce(sp?) for the
> vinegary part. Then I added honey and dark corn syrup for sugar,
> garlic and onion powders (we were out of real garlic), smoked paprika
> and cajun spice and lastly a little hot sauce and liquid smoke. Then I
> slow-cooked some boneless but fatty pork chops in it for three hours
> on low, and boy was it good! The only thing was DH told me to use
> twice as much smoke next time - it was too subtle for him.
>
> Chicken drumsticks were on sale for 49c a pound this weekend so I
> bought two trays and next time I want bbq I'll do them Yum!

Hairy wrote:

> Of course. Did you think I said otherwise?

It sure read that way.

--
Dave
www.davebbq.com

On Tue, 28 Mar 2006 15:26:31 -0600, "Hairy" > wrote:

>
>"Denny Wheeler" > wrote in message
.. .
>> On Mon, 27 Mar 2006 11:37:43 -0500, Karen AKA Kajikit
>> > wrote:
>>
>> MANY make their own BBQ sauces. Check over in alt.food.barbecue.
>>
>> But--if you expect to get the smoky taste from the sauce, don't
>> bother. Smoky taste comes from cooking with smoke.
>>
>
>Denny,
>This isn't AFB. People here are allowed to have their own opinions.

Alas we live in an upstairs apartment. There is nowhere to run a grill
unless you want to hear a news report of a South Florida couple and
their three cats suffocating on carbon monoxide in their apartment...


Liquid smoke would NOT be my first preference for use and I avoided it
for a year, but then I took a closer look at the ingredients list on
the 'smoky bbq sauce' that I really like and saw it there! It might
not be authentic but it's not half bad. Now all I have to do is to
figure out how much I really need to use at a time - the flavour was
very subtle in this batch...

Rusty wrote:
> Denny Wheeler wrote:
> > On 27 Mar 2006 12:07:20 -0800, "Rusty" >
> > wrote:
> >
> > >Kansas City Style BBQ Sauce
> > > * 4 teaspoons bottled liquid smoke flavor (hickory)
> >
> > This may be "KC Style"--but I suspect it'd make any genuine KC bbq
> > cook recoil in horror.
>
>
> Here we go. Now the BBQ fundamentalists are going to declare fatwa on
> us.

Hey, you post a trashy recipe, you take the critisizm.

A. Ketchup is a condiment, not an ingredient.
B. Margarine isn't even edible, unless you're starving.
C. Adding liquid smoke in leiu of using hickory to smoke it is also
crappy.

No fatwah. You go ahead and live your life to the fullest, in full
knowledge that a great many other posters here have standards just as
low as you appear to. Perusing the rest of the posts will confirm
that.
>
> ;-)
>
> Rusty

--Bryan

Food Snob wrote:

> Rusty wrote:
>
>>
>>
>>Here we go. Now the BBQ fundamentalists are going to declare fatwa on
>>us.
>
>
> Hey, you post a trashy recipe, you take the critisizm.


I wouldn't call trashy. It's pretty standard, actually.
It just needs a few changes.

> A. Ketchup is a condiment, not an ingredient.


Says who? That's a standard ingredient in KC style sauces.
It's used by just about everyone, including competition cooks.

It's BBQ sauce, not haute cuisine.

> B. Margarine isn't even edible, unless you're starving.


Substitute butter

> C. Adding liquid smoke in leiu of using hickory to smoke it is also
> crappy.


Leave it out

> No fatwah. You go ahead and live your life to the fullest, in full
> knowledge that a great many other posters here have standards just as
> low as you appear to. Perusing the rest of the posts will confirm
> that.

Food Snob indeed.

--
Reg

Food Snob wrote:

> Rusty wrote:
>
>>Denny Wheeler wrote:
>>
>>>On 27 Mar 2006 12:07:20 -0800, "Rusty" >
>>>wrote:
>>>
>>>
>>>>Kansas City Style BBQ Sauce
>>>> * 4 teaspoons bottled liquid smoke flavor (hickory)
>>>
>>>This may be "KC Style"--but I suspect it'd make any genuine KC bbq
>>>cook recoil in horror.
>>
>>
>>Here we go. Now the BBQ fundamentalists are going to declare fatwa on
>>us.
>
>
> Hey, you post a trashy recipe, you take the critisizm.
>
> A. Ketchup is a condiment, not an ingredient.
> B. Margarine isn't even edible, unless you're starving.
> C. Adding liquid smoke in leiu of using hickory to smoke it is also
> crappy.
>
> No fatwah. You go ahead and live your life to the fullest, in full
> knowledge that a great many other posters here have standards just as
> low as you appear to. Perusing the rest of the posts will confirm
> that.

Rather harsh don't you thing? While the recipe as posted would not be
my cup of tea, it could easily appease others. I disagree on your
assessment of ketchup. I make my own, right from scatch. The flavour
is most excellent. I see no difference using my ketchup in place of any
other tomato sauce except it has different flavours and is thicker than
some. It's the same if you compare commercial ketchup to plain tomato
sauce. I will agree with you on the margarine but not go as far as the
starving. Sorry, I just am not about to eat that! Liquid smoke can
have its very limited uses.
>
>>;-)
>>
>>Rusty
>
>
> --Bryan
>

Bryan wrote:

> A. Ketchup is a condiment, not an ingredient.

Paul Kirk, "The Baron of Barbecue," is perhaps the most commercially
successful barbecue competitor in the world. I've got one of his books,
_Championship Barbecue Sauces_. Most of the sauce recipes contain ketchup.
I think I'll take the word of someone like that, who has bona fide
credentials in the barbecue world, over the blathering of some bombastic
Usenet ****** who's been factually wrong as often as you have.

Bob

Food Snob wrote:
> Rusty wrote:
> > Denny Wheeler wrote:
> > > On 27 Mar 2006 12:07:20 -0800, "Rusty" >
> > > wrote:
> > >
> > > >Kansas City Style BBQ Sauce
> > > > * 4 teaspoons bottled liquid smoke flavor (hickory)
> > >
> > > This may be "KC Style"--but I suspect it'd make any genuine KC bbq
> > > cook recoil in horror.
> >
> >
> > Here we go. Now the BBQ fundamentalists are going to declare fatwa on
> > us.
>
> Hey, you post a trashy recipe, you take the critisizm.
>
> A. Ketchup is a condiment, not an ingredient.
> B. Margarine isn't even edible, unless you're starving.
> C. Adding liquid smoke in leiu of using hickory to smoke it is also
> crappy.
>
> No fatwah. You go ahead and live your life to the fullest, in full
> knowledge that a great many other posters here have standards just as
> low as you appear to. Perusing the rest of the posts will confirm
> that.
> >
> > ;-)
> >
> > Rusty
>
> --Bryan

Ok. Why don't you show everyone how it should be done.

Post a BBQ sauce recipe.

-Rusty

Denny Wheeler wrote:
> On 27 Mar 2006 12:07:20 -0800, "Rusty" >
> wrote:
>
> >Kansas City Style BBQ Sauce
> > * 4 teaspoons bottled liquid smoke flavor (hickory)
>
> This may be "KC Style"--but I suspect it'd make any genuine KC bbq
> cook recoil in horror.
>
> --
> -denny-

Ok. Post an example of a "good" Kansas City BBQ sauce recipe.

Teach us. We want to learn.

-Rusty

Karen AKA Kajikit wrote:
> On Tue, 28 Mar 2006 15:26:31 -0600, "Hairy" > wrote:
>

>
> Liquid smoke would NOT be my first preference for use and I avoided it
> for a year, but then I took a closer look at the ingredients list on
> the 'smoky bbq sauce' that I really like and saw it there! It might
> not be authentic but it's not half bad. Now all I have to do is to
> figure out how much I really need to use at a time - the flavour was
> very subtle in this batch...

I would start out with 1 or 2 teasoons of liquid smoke per cup of
finished BBQ sauce.
Of course you add it at the beginning and cook it with the sauce.
Adding too much liquid smoke can make the sauce bitter.

-Rusty