Favorite BBQ sauce...

13 years ago

...bottled or homemade?

If it's homemade mind sharing the recipe?

Down here we pretty much grill year round, but it really kicks into high gear this time of year. Dh pulled out the Old Smokey 3 times the past week.

A few years ago I did a BBQ-themed swap with someone on the Cooking forum. I sent him Louisiana products and he shared some from Oklahoma. That's all it took! Became an instant convert to Hot Head Country BBQ sauce. I buy it by the case now. Just ordered some yesterday since we're on our last bottle.

Also like Sweet Baby Ray's ... Hot & Spicy, Honey Chipotle, and Raspberry Chipotle.

Here is a link that might be useful: Head Country

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Comments (11)

polly929
13 years ago
I don't have a recipe, can't be bothered when you can just buy Sweet Baby Ray's, love the stuff!
yborgal
13 years ago
Pat's BBQ sauce is our favorite. It's made just down the road from us.
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golddust
13 years ago
I love this recipe.

Jack Daniel's BBQ Sauce

1/2 large onion, minced
4 cloves garlic, minced
2 cups ketchup
1/3 cup vinegar
1/2 cup brown sugar, packed firmly
3/4 cup molasses
1/2 teaspoon pepper
1/4 cup tomato paste
2 teaspoons liquid smoke
1/2 teaspoon Tabasco sauce (or to taste)
Jack Daniels Whiskey (to taste)

Directions:

Combine the onion and garlic with the whiskey (start with a small amount... you can always add more to taste) in a large saucepan; cook until translucent.

Add remaining ingredients; bring to a boil.

Simmer uncovered until reduced and thickened, approximately 20 minutes.
johnmari
13 years ago
Too lazy to make my own these days, especially since it's difficult to just make a little bit and I don't use it that often (we prefer dry rubs)... most often we use it to dunk Morningstar Farms' "Chik'n" nuggets/strips rather than for grilling, pulled pork, etc.! *chuckle* Usually I get Bulls-Eye (regular) but if the grocery store's out - happens quite a bit in the summer - KC Masterpiece Original is the normal backup. I found Sweet Baby Ray's to be a bit, well, sweet - most commercial barbecue sauces are almost sickly sweet to me, and forget the "honey BBQ" type stuff, that's enough to curl my teeth. We used to buy a cup or so of fresh sauce when we needed some from a fantastic 'que joint, Goody Cole's, before we moved and then they moved and it became more than an hour's drive each way... bummer.

Bone Suckin' Sauce is tasty too. Bit on the pricey side though at $7+ for a 16 oz. jar and can be a little hard to find. No HFCS, no MSG, gluten free, no preservatives or colors and certified kosher (pareve). DH is on a teriyaki jag so I may have to track down their Bone Suckin' Yaki (I can buy it online but the shipping's ridiculous).
CaroleOH
13 years ago
I buy Sweet Baby Ray's too - They have a couple different flavors and they're all good.
tinam61
13 years ago
We are big on grilling too - year round. However, hubby or I are neither one big BBQ sauce fans. Sorry, not much help here but you guys are making me hungry!

Hmmmm, I know this is not the cooking forum, but I think I'll start a grilling thread!

tina
work_in_progress_08
13 years ago
I have a recipe somewhere which was featured in an old issue of Bon Appetit. Similar to golddust's recipe but with no liquid smoke or Tabasco. This particular recipe's spicy ingredient is ancho chili powder. There was also a dry rub that you put on 24 hours before cooking and the BBQ sauce once the ribs were cooked through so as not to burn the sauce. Delicious. I am now craving ribs.

I think I will do a search on Epicurious.com to find the recipes. The thought of searching through the attic in this heat for the back issue just ruins the craving...
theroselvr
13 years ago
My base sauce is Bulls-Eye. I try to go to BJ's Wholesale & buy a few large ones. I then use about a cup of that & throw other things into it. I use cheaper sauces, Jack Daniels sauce; always Frank's Hot Sauce (few tablespoons) than add liquid smoke; mesquite, Grill Mates spices; Horseradish & fresh garlic. If I have Jalapeno mustard on hand, I throw a squirt of that in too. It's hard to say exactly how much of what I put in because I never measure; everything is by eye. By now, I know how much sauce is needed for what I'm cooking.
housewitch
13 years ago
A tiny locally owned grocery store here in town has an old-fashioned meat counter in the back. A gentleman who looks like he might be Methusela's older brother cuts all the meat to order, grinds his own burgers, makes his own sausage, etc. He's been making and selling the family barbecue sauce for at least 50 years - and his folks sold it before him. It's dispensed from somewhere in the back and comes in whatever clean vessel he has on hand when you show up and ask for it - usually a mason jar or vinegar jug depending on how much you want. No idea what's in it (beyond the obvious vinegar, tomato paste and assorted spices), but it's fabulous.

If Mr. Moats is closed, we'll buy Johnny Harris (a Savannah restaraurant who distributes their sauce to grocery stores regionally) bottled sauce in a pinch. It's not our favorite but it's better than the other commercially available sauces we've tried. We tend to find most bottled sauce too sweet and/or too "artificial smoke flavor added" for our taste.

FWIW, "favorite barbecue sauce" is going to depend a lot on where you're from. South Georgia barbecue isn't cooked with the sauce, in fact it isn't even usually served with sauce on it. We dry-rub the meat, and serve the sauce from a bottle or gravy boat at the table as a do-it-yourself condiment. And it's traditionally a rather thin, spicy, vinegar and tomato sauce - never more than a hint of sweetness. Folks elsewhere use different types of sauces and add them at different stages of the process. Preferences are very regional.
texanjana
13 years ago
Definitely The Salt Lick, a local fave.

Here is a link that might be useful: The Salt Lick
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Diane Smith at Walter E. Smithe Furniture
13 years ago
A basic sauce but a low sugar version I got from Dana Carpender's low carb cookbook. I make it 2-3 times a year, double the recipe then freeze in glass jars. dh does not watch his sugar but loves this!

Kansas City BBQ Sauce

2T - butter, Worcestershire
1T - lemon juice, molasses, chili powder, white vinegar
1 clove crushed garlic
1 C sugar free ketchup
1/4 C diced onion
1/3 C Splenda
1t - pepper, salt, liquid smoke

Throw all in a large saucepan and simmer for 15 minutes or so while stirring occasionally.

I put a dry rub on the meats along with the sauce for extra oomph.

Gosh I'm hungry....

Favorite BBQ sauce...

Comments (11)

polly929

yborgal

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