Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Thick, Rich and Spicy BBQ Sauce

Reply
 
LinkBack Thread Tools
Old 03-23-2011, 11:57 PM   #1
Arneba28
Feedback Score: 0 reviews
 
Arneba28's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Amherst, Western New York
Posts: 2,228
Liked 15 Times on 10 Posts
Likes Given: 6

Default Thick, Rich and Spicy BBQ Sauce

I just put this together on the fly as I forgot to buy some Sweet Baby Rays for the pork shoulder I had going in the crockpot. This sauce turned out amazing so I figured Id share. This is pretty thick, kinda tangy and sweet at the same time and the heat sticks around in your mouth but isnt overwhelming.

1/2 C. Ketchup
3/4 C. Cider Vinegar
1/4 C. Brown Sugar
3 Tbsp Black Pepper
3 Tbsp Dark Chili Powder
2 Tbsp Mustard
2 Tbsp Worsterchshire Sauce
1 Tbsp Crushed Red Pepper
1 Tbsp Kosher Salt
1 tsp Garlic powder
1 tsp Cumin
1/2 tsp Oregano
1/2 tsp Basil

Stir frequently to keep the sugar from burning to the bottom of the pan. Cook Till its reduced to a little less then half its original quantity. If you like it spicy, double the crushed red as this is kinda mild but with the amount of black pepper it helps it alot.

__________________
My Kegerator Project

Last edited by Arneba28; 03-23-2011 at 11:59 PM. Reason: spelling
Arneba28 is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2011, 12:05 AM   #2
Brooklyn-Brewtality
Four Beasts Brewery
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Brooklyn-Brewtality's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Brooklyn
Posts: 2,278
Liked 22 Times on 17 Posts
Likes Given: 1

Default

Sounds good. Curious, what is your recipe for pork in the crockpot? We got one for x-mas, and just finally opened and I am looking for some good recipes.

__________________

Kegged: Berlinerweisse, Dubbel, Galaxy Wheat
Bottled: Golden Strong, Mild, IIPA, Rauch
Fermenting: Saison, Imperial Wheat Stout, Brett Saison, APA, Brett Roggenbier

Brooklyn-Brewtality is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2011, 12:05 AM   #3
hamiltont
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Somewhere in the middle of Nebraska
Posts: 867
Liked 13 Times on 13 Posts
Likes Given: 4

Default

Looks mighty tasty. Thanks for sharing your discovery!! Cheers!!!

__________________

If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

hamiltont is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2011, 12:18 AM   #4
Arneba28
Feedback Score: 0 reviews
 
Arneba28's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Amherst, Western New York
Posts: 2,228
Liked 15 Times on 10 Posts
Likes Given: 6

Default

FOr the crockpot just throw it in with the fatty layer on the bottom of the pot. Add one cup of cider vinegar and fill the rest(covering the shoulder or butt) with water. Turn on high. Check every once in a while with two forks, when you can easily pull the meat into 2 halfs with the forks its good to go.
Pull it out of the water and let it rest till its cool enough to handle.
shred it and add whatever run you like, mix that around good to break up the fibers to a good pulled pork texture. Then add whatever sauce you like.
Its so Easy. This one was just a 3 pound roast so it took all of 4 hours or so.

__________________
My Kegerator Project
Arneba28 is offline
 
Reply With Quote Quick reply to this message
Old 03-28-2011, 09:58 PM   #5
incog
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Winthrop Harbor, IL
Posts: 36
Default

Damn dude! I am making that! Thanks!

__________________

"Got my hand in my pocket and my finger's on the trigger..." - It's the New Style

incog is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2011, 12:55 PM   #6
onthekeg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 1,788
Liked 73 Times on 58 Posts
Likes Given: 15

Default

A quick and tasty BBQ sauce would be to take a new bottle of Cookies sauce, remove about 1/3 of it, then refill with Franks or Louisiana hot sauce. Mix it all up and its delicious.

__________________
onthekeg is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2011, 01:48 PM   #7
runningweird
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
runningweird's Avatar
Recipes 
 
Join Date: Dec 2009
Location: State Line, PA, Pennsylvania
Posts: 2,088
Liked 85 Times on 62 Posts
Likes Given: 47

Default

that looks like a winner to me.

__________________
runningweird is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
First BBQ Sauce Airborneguy Meat Smoking, Curing and Sausage Making 17 06-17-2011 12:30 PM
Sauce for pulled pork? Homercidal Meat Smoking, Curing and Sausage Making 26 03-20-2011 09:39 PM