First BBQ Sauce - Home Brew Forums
Register Now For Free!

Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > First BBQ Sauce

Reply
 
Thread Tools
Old 03-21-2011, 08:38 PM   #1
Airborneguy
Adjunct of the Law
HBT_LIFETIMESUPPORTER.png
 
Airborneguy's Avatar
Recipes 
 
Sep 2009
Isle of Staten
Posts: 10,886
Liked 855 Times on 626 Posts



Made my first homemade, from scratch, BBQ sauce today.

I started with a can of crushed tomatoes, mixed in a generous helping of chili powder, onion powder, finely chopped garlic, cinnamon (out next time), 1/4 cup sugar, and about 8oz of honey. I cooked it down in a pot for 2 1/2 hours. With about a 1/2 hour to go, I added a splash of maple syrup (more next time).

Anyone else make their own sauce? I know it gets crazy personal but some general tips would be nice.
__________________
Fermentor(s):
Lagering:
Bottled: Atonement Brown Porter

 
Reply With Quote
Old 03-21-2011, 08:41 PM   #2
Brandonovich
Recipes 
 
Jan 2011
Fort Worth, Texas
Posts: 189
Liked 5 Times on 5 Posts


I don't mess with trying to get the tomato base right from scratch, I just use ketchup. With my recipe, I use one whole beer for each batch, and I find it is the best way to change the taste of the sauce. I add Newcastle for stronger meats like brisket, and I use Killian's Irish Red for sweeter sauces to use on pork.

 
Reply With Quote
Old 03-21-2011, 09:02 PM   #3
Airborneguy
Adjunct of the Law
HBT_LIFETIMESUPPORTER.png
 
Airborneguy's Avatar
Recipes 
 
Sep 2009
Isle of Staten
Posts: 10,886
Liked 855 Times on 626 Posts


I went back and forth on adding beer. The only reason I didn't was since this was my first time, I wanted to make sure it was at least semi-repeatable.

Don't fear the tomato, it was easy! I am off from work and alone on mondays, so cooking for 2-3 hours is easy on mondays. If you have the time, all you have to do is stir a lot. It's that easy.
__________________
Fermentor(s):
Lagering:
Bottled: Atonement Brown Porter

 
Reply With Quote
Old 03-22-2011, 12:29 AM   #4
pernox
Recipes 
 
Jan 2010
Western MA
Posts: 392
Liked 18 Times on 16 Posts


I make my own sauce all summer - goes on every pork product that comes off the smoker or the grill. It's more mild than I'd prefer, but my wife and daughter are "heat" weaklings, so I usually just hit my plate with a shot of Frank's if I need more burn.

Mine is ketchup based...

Ketchup, apple cider vinegar, molasses (the key, IMO, to a sweet/spicy kinda sauce), beer (cheap Amerilager), honey, and a little "mixing" bourbon. "Mixing" bourbon as opposed to the good stuff - I like Ten High for cooking and mixing with Coke to throw in a water cooler for barbecues.

Lots of spices - I pirated the base of the recipe from a smoking website, then changed it over the last couple years. Garlic, onion, rosemary, cayenne, brown sugar, couple others.. I can post the exact recipe if you're interested - only competitions I enter is with the neighbor when we see who can make the neighborhood smell better.
__________________
"God forbid we should ever be twenty years without such a rebellion.... And what country can preserve its liberties, if its rulers are not warned from time to time, that this people preserve the spirit of resistance? Let them take arms.... The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson, in letter to William S. Smith, 1787

 
Reply With Quote
Old 03-22-2011, 01:01 AM   #5
gunner65
 
gunner65's Avatar
Recipes 
 
Feb 2010
Lexington, KY
Posts: 843
Liked 17 Times on 14 Posts


My tried and true knock your socks off recipe:

1 bottle of Kraft Hot barbque sauce
1 small bottle of white vinegar
1 stick of butter
1 tablespoon of ceyanne pepper
1 tablespoon of minced garlic

Mix altogether and bring to boil. You can cook with it and you can dip with it but be warned it is spicy.
__________________
Single Vessel BIAB is all I need....Until we figure out the no vessel technique.

 
Reply With Quote
Old 03-22-2011, 05:37 PM   #6
BARBQ
HBT_LIFETIMESUPPORTER.png
 
BARBQ's Avatar
Recipes 
 
Dec 2010
Cypress, TX
Posts: 240
Liked 1 Times on 1 Posts


yeah mixing the BBQ sauce cold works well too. That is how I do mine. It is alot of ingredients so it still take a while, but I use ketchup too as the base. I would post my recipe but keep it at the computer at home. Ahh hope it never crashes. I could mimic it close from memory but who knows right?

 
Reply With Quote
Old 03-22-2011, 05:52 PM   #7
Arneba28
 
Arneba28's Avatar
Recipes 
 
Feb 2008
Amherst, Western New York
Posts: 2,193
Liked 17 Times on 12 Posts


I make all my own sauces and rubs for my BBQ and for my smoker when its up and running. If you start with the basics you can tweak from there and make any combination of flavors taste great
Start with
1 cup Ketchup
1/4 cup brown sugar
2Tbsp Mustard
2Tbsp Cider Vinegar
2Tbsp Worsterchire
1tsp Chili Powder
1tsp garlic powder

From there add what ever spices you want. Want a mustard sauce? up the mustard to 50/50 with ketchup.
I usually add alot of cumin, some fresh chives, oregano, cilantro. Orange juice is a great additive also.
I usually make my sauces per use. When I want sauce, I have a nice fresh hot, bbq sauce. If it turns out good, I write down the recipe. If its just of tasting, I dont bother writing it down at all.
__________________
My Kegerator Project

 
Reply With Quote
Old 03-22-2011, 05:55 PM   #8
Airborneguy
Adjunct of the Law
HBT_LIFETIMESUPPORTER.png
 
Airborneguy's Avatar
Recipes 
 
Sep 2009
Isle of Staten
Posts: 10,886
Liked 855 Times on 626 Posts


I love to see some recipes! Thanks.

I'm going to change a few things on mine, but I'm definitely sticking with the canned tomatoes. I like how thick and carmelized it came out doing it that way.
__________________
Fermentor(s):
Lagering:
Bottled: Atonement Brown Porter

 
Reply With Quote
Old 06-01-2011, 05:58 PM   #9
SpanishCastleAle
 
SpanishCastleAle's Avatar
Recipes 
 
Jan 2009
Central Florida
Posts: 4,345
Liked 36 Times on 36 Posts


I used to make the Apple-Butter BBQ sauce from scratch at TGI Fridays but I can't remember that much about it, it was ~25 years ago.

I do remember the first step was some onion and lemon slices, plus some bay leaf, in a pot with (I think) some apple-cider vinegar and you cooked the onion/lemon until soft, then strained and reserved the liquid. Then you started building the sauce from that reserved liquid.

There was a TV show on the other day about Cattlemans and the dude that was explaining the recipe said 'tomato paste only', was the way to go.

HTH.
__________________
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

 
Reply With Quote
Old 06-03-2011, 12:48 AM   #10
milesvdustin
Recipes 
 
Feb 2010
Pensacola, Florida
Posts: 634
Liked 16 Times on 15 Posts


I dont have a set recipe, but I always use ketchup, cider vinegar, pepper, cayenne, louisiana hot sauce, a little white sugar, and salt. Sometimes some yellow mustard too. I Just add stuff until it tastes good.
__________________
Quote:
Originally Posted by djsethall View Post
It's like a big hot douche for my brewery.

 
Reply With Quote
Reply
Thread Tools


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


Forum Jump