hawkeyes
Well-Known Member
Anyone have any good homemade barbecue sauce recipes?
Hmmm good! It's amazing how 19 lbs turns into 10 pounds after all the fat & connective tissue has rendered out.
Here's my NC style vinegar based BBQ sauce for Pulled Pork.
EdWort's Pulled Pork Vinegar Sauce
Directions
Take a 1/2 liter (16.7 oz) bottle of water. Pour the water in a glass, drink the water.
Using a funnel, add the following ingredients to the bottle.
4 tablespoons sea salt
2 tablespoon turbinado sugar (sugar in the raw)
1 teaspoon ground Chipotle Pepper
1 teaspoon ground Cayenne Pepper
Top off with Heinz apple cider vinegar (use the real stuff, not flavored).
Put cap back on and shake till sugar and salt dissolve.
Let stand as long as possible, at least 1/2 a day, but the longer the better.
Poke a hole in the cap with a clean nail and you have a squirt bottle.
What kind of sauce are you looking for?
I usually use Carolina-style sauces. Super easy and delicious, if you like vinegar.
We don't get the carolina-style BBQ too much here in Texas. Our sauces tend to be sweeter. I might have to give these vinegar sauces a whirl to cut back some calories but still get some BBQ flavor.
Winner. Sounds fng fantastic.Here's my house recipe for the past 30 years. All measures are approximate
2 cups ketchup
1/4 cup good Dijon mustard(Maille)
1/4 cup malt vinegar
1/2 cup dark brown sugar
1 tsp sea salt
1/2 bottle of good porter(Black Butte), or Guinness or Moose Drool
1/4 cup very finely chopped shallots,
1 medium clove of garlic, very finely minced
hot/very hot red chile powder to taste
1 tablespoon butter or olive oil
sautee onions and garlic in butter or oil, but just for 30 seconds-don't burn them
Add all the other ingredients, stir to dissolve the sugar and mix all ingredients, then simmer at very low heat, stirring occasionally, for 30 minutes or until thick.
When the meat is cooked, baste with the sauce, turn the meat and baste the other side. Continue until all the meat has a crispy sauce crust. reserve a little sauce for the table.
I use this for pork. For chicken I use honey instead of brown sugar and add a good dose of ground ginger.
Next day add 6oz of pineapple juice to tin foil pouches with ribs, cook for 2.5-3 hours in oven at 200F
Try it before you knock it, its a very low heat, more of a braise, ribs shouldnt be cooked on a grill entirely, too high of heat.
Dont have a smoker so oven braising is the way to go, and they make for fall off by the bone soft and tender
This is actually a very common technique for many restaurants, they do wet smoking which is the same thing they just use a bigger oven. A smoker is just a low heat oven with wood flavoring.
Cause I dont smoke stuff and while it is delicious, this method does the same thing, just imparts different flavors. Low long heat to break up the connective tissue is what makes for tender delicious ribs. The finish on the grill gets a good char and flavor and the bbq is amazing.
This is actually a very common technique for many restaurants, they do wet smoking which is the same thing they just use a bigger oven. A smoker is just a low heat oven with wood flavoring.
Wow. So this thread went from sharing sauce recipes to an argument over smoking.
That's awesome.
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