Good BBQ sauce recipes?

[nikkuchan]

Good BBQ sauce is hard to find here in Japan. Actually it’s hard to find BBQ sauce here at all. Anyway, I miss it, and I want to do some cooking with it; maybe some ribs or something. I could go far away to an import grocery store and pay some asinine price for some BBQ sauce, but I think it’d be easier to make some myself.

So I decided to come to the speakeasy gents for this. Those of you who make your own BBQ sauce, share your recipes please!

 

[Brodirt]

Wait...this is by far the single most incendiary thread you can possibly post. There is no way that this doesn't end with people coming to blows...despite the distance that may separate them. For God's sake, there are people that allege still that the Civil War was fought over BBQ sauce!

I demand this thread be locked now!

 

[Groundhog]

Yeah, we've had killings down here over the vinegar-pepper vs. the tomato-brown sugar thing.....and don't even mention the mustard-based weirdos.....

 

[nikkuchan]

Wait...this is by far the single most incendiary thread you can possibly post. There is no way that this doesn't end with people coming to blows...despite the distance that may separate them. For God's sake, there are people that allege still that the Civil War was fought over BBQ sauce!

I demand this thread be locked now!

umm.... sorry?

 

[Brodirt]

umm.... sorry?

Oh, did I forget the

But, this is guaranteed to get heated.

 

[Groundhog]

umm.... sorry?

We're just kidding around.
Do you prefer tomato/ketchup based sauces, or more the vinegar type? I myself like a little of both.

There are several good sauce recipes here. I tend to like the more basic ones.
http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=68

 

[ouch]

Some essential ingredients for me include ketchup, cider vinegar, molasses, and bourbon.

 

[homebrewer]

If you like more of the Kansas style sweet tomato style, here is what I use....

2 TB butter, 1 yellow onion (diced), 2 minced cloves of garlic, 1 cup of tomato ketchup, 1 cup of american tomato based chili sauce (Heinz... I know it is cheating a bit), 1/2 cup packed brown sugar, 1/2 cup apple cider vinegar, 2 TB spicy brown mustard, 2 TB Worcestershire, 1/2 teaspoon hot sauce..... Saute the veggies, then add the rest and cook for ~20 minutes, or until thick, stirring constantly.


But, If you are cooking pork or chicken, I would HIGHLY recommend trying out some mustard sauce. My father was born in Memphis, and raised in KC, so I grew up with the above sauce, but I prefer the following mustard base on pork and chicken....


2 TB butter, 1 diced onion sauteed together.... add 2 minced garlic cloves, and saute until golden. Add 1/3 cup brown sugar, 1/4 apple cider vinegar, 1 cup of spicy brown deli mustard, and 1/2 cup of apple cider (hard... i.e. alcoholic, if you have it)..... Bring that all to a simmer, reduce to low, and add as much hot sauce as you prefer.

There isn't a whole lot out there better than that sauce on pork; especially if it is soaked in a brine first. I'd highly recommend it to anyone on the boards...

 

[_JP_]

But, this is guaranteed to get heated.

Of course it will! Blame that on the peppers.

 

[thunder54]

check out www.smoker-cooking.com. They might have a recipe or two you might want to try.
If you like BBQ pork check out bigbobgibson.com they have a white bbq sauce that is awesome on pork.

 

[tsmba]

I've never made it. There's a terrific sauce that's made by a retired Veterinary Science prof in Columbia, MO called "Show-Me". Its all I use.

 

[krissy]

Food Network


The food network has a lot of great recipes !!!
I highly suggest rachel ray or alton browns recipes........
or even the Neely's they specialize in that stuff.

 

[tsmba]

Good point...the Food Network file is massive. Another place to look would be Cook's Illustrated.

 

[Gravy]

I've just recently been searching for sauce recipes and have found quite a few. The key is knowing what type you are looking for. Every now and then I do pulled pork for groups of people and it's always nice to have more than one type available.

http://fp.enter.net/~rburk/sauce-rub-marinade/barbecuesauce/barbecue_sauces.htm

http://www.bbq-porch.org/recipes/html/C3.htm

http://www.bbqrecipesecrets.com/bbqsauce.html

and the egghead forum already mentioned.

 

[Rughi]

Yeah, we've had killings down here over the vinegar-pepper vs. the tomato-brown sugar thing.....and don't even mention the mustard-based weirdos.....

Don't y'all and on over into Alabama make a mayonnaise-based "white sauce?"
Maybe it's just Alabama... I just found this citation

"Georgia BBQ Sauce: Georgia is the home of the bourbon (Jack Daniel's) barbecue sauce. This is a thick, flavorful tomato based sauce with a medium amount of sweetness."​

which sounds pretty good to me.

Anyone want to stick up for the mayo-be-cue? I've never had it myself.

Roger

 

[Oxi]

I don't often BBQ (lack of garden) but I do tend to make something like this: http://www.jackdaniels.com/Recipes/Food.aspx

Jack's All-Purpose BBQ Glaze

½ cup Jack Daniel's® Tennessee Whiskey
½ cup soy sauce
½ cup ketchup
1 cup brown sugar
1 teaspoon garlic powder



Combine all ingredients in a small saucepan. Simmer until slightly thickened, about 5 minutes. Makes about 2 cups.

My recipe varies every time. Cooking is more of an art then a science.

 

[Rughi]

Back to the OP.

Isn't there good Korean "bbq" in Japan? One of the joys of living in Seattle was the Korean community, which offered several really good grilled meat. I've not found the same satisfaction in the Bay Area. It was marinated in a sweet soy sauce-based and cooked similarly to fajitas.

Not American bbq, but really good eats, nonetheless.

Roger

 

[soapbox]

Don't y'all and on over into Alabama make a mayonnaise-based "white sauce?"
Maybe it's just Alabama... I just found this citation

"Georgia BBQ Sauce: Georgia is the home of the bourbon (Jack Daniel's) barbecue sauce. This is a thick, flavorful tomato based sauce with a medium amount of sweetness."​

which sounds pretty good to me.

Anyone want to stick up for the mayo-be-cue? I've never had it myself.

Roger

Yeah, barbecue white sauce occurs in North Alabama, though it's not the only sauce you can get there. I wouldn't say it's amazing or a hidden treasure, but it can be good. I strongly favor the spicy tomato-based sauces from Middle Alabama, but I've had excellent tomato barbecue in Georgia too.

I quickly adapted to the vinegar sauces in N. Carolina when I was in college. Some great stuff there, but nothing beats Archibald's spicy tomato-based sauce in Tuscaloosa, Alabama -- and yes, I love Dreamland too, but The Bear went to Archibald's.

 

[soapbox]

Yeah, we've had killings down here over the vinegar-pepper vs. the tomato-brown sugar thing.....and don't even mention the mustard-based weirdos.....

Those freaks in South Carolina?? Well, I have had some very good mustard sauce, but it's not "home," you know?

 

[Brodirt]

Back to the OP.

Isn't there good Korean "bbq" in Japan? One of the joys of living in Seattle was the Korean community, which offered several really good grilled meat. I've not found the same satisfaction in the Bay Area. It was marinated in a sweet soy sauce-based and cooked similarly to fajitas.

Not American bbq, but really good eats, nonetheless.

Roger

I love Korean BBQ...I make several dishes at home and SWMBO and the kids LOVE LOVE LOVE them, so they are in heavy rotation. Korean BBQ is most definitely not American BBQ, and I think the OP was reaching out for some good ole' American sauces.