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Old 03-23-2012, 01:24 AM   #11
Nateo's Avatar
Jul 2010
Bennett Springs, MO
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Originally Posted by ReverseApacheMaster View Post
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.
If you want to go really crazy, there's a south Carolina-style mustard sauce. I make it the same as the Piedmont dip I posted above, only sub yellow mustard for the ketchup, and use white sugar instead of brown. It's probably the most obscure Carolina-style bbq sauce, but it's great if you love mustard.

Here's a breakdown of the Carolina bbq regions:

With any of the recipes I've posted, you can tweak them to suit your personal taste, but I like the simplicity, and the flavors complement, but don't obscure the meat you're putting them on. If I spend all day smoking a butt, I want to be able to taste the porky goodness, not have it covered up by the sauce.
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

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Old 03-23-2012, 01:55 AM   #12
Hugh_Jass's Avatar
Nov 2008
Posts: 1,981
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Originally Posted by corkybstewart View Post
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.
Winner. Sounds fng fantastic.
"My new company is going to sell Aqua-infused(tm), Alphabetamashed(tm), Wortboiled(tm), Multihops Brewed(tm), Saccharomented(tm), Lageriffic(tm) beer. - Bobby_M
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Old 03-23-2012, 12:36 PM   #13
JonnySax's Avatar
May 2008
Pittsburgh, PA
Posts: 82
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heres mine on my blog! http://food-cloners.blogspot.com/201...olina-bbq.html
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Old 03-23-2012, 12:48 PM   #14
jammin's Avatar
Jun 2011
Meridian, ID
Posts: 2,195
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Sub'd - AWESOME thread! Keep the great recipes coming fellas!

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Old 03-23-2012, 12:54 PM   #15

Subscribed. I make a Kansas City style sweet BBQ sauce and am looking for a really good NC style vinegar based BBQ sauce. Also looking for a tomato sauce based one.

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Old 03-23-2012, 04:14 PM   #16
Jun 2010
Posts: 156
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Here is mine,

1 pound of tomatoes
6 oz tomato paste
3 Tbsp Worshire sause
1/3 C honey
4 chopped smoked jalepeno halves
1.5 Tbsp chili powder
3 Tbsp apple cider vinegar

Hot smoke the tomatoes for about an hour and smoke the jalepenos as desired. Discard the tomatoe skins, they will be peeling off anyways. Mix with all the other ingrediants together and boil until you get your desired thickness.

I made this once with a 1/2 cup of honey and thought it was too much, thus the 1/3 cup in this recipe, if you think honey BBQ sause is awesome bump it up to 1/2 cup. If you like a lot of heat the four jalepeno halves wont come close to being good enough. Im pretty proud of this because it was made with just the tomato paste and tomatoes and I added stuff as I saw appropriate. There is nothing about this recipe that absolutely demands a smoker, except for smoke flavoring.

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Old 03-23-2012, 04:24 PM   #17
May 2009
Los Angeles
Posts: 8,219
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Originally Posted by JonnySax View Post
In NC I have seen people get into fights over which type of BBQ sauce is the best. What you have there is a "Lexington" style sauce.

I prefer the Eastern NC "less is more" approach personally, but it is very hard to get it right. I think people tend to put too much sauce on at the wrong time, and then it doesn't taste right.

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Old 03-23-2012, 04:28 PM   #18
arturo7's Avatar
Apr 2007
Huntington Beach
Posts: 10,010
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HBT really is a great place. I was in a BBQ forum a couple years ago and asked for a recipe of a certain commercial sauce. I was absolutely blasted by the regular members. Seems I committed a huge faux pas by asking for a commercial recipe.

Ask for a recipe here, and there is a chance you'll the recipe directly from the brewer.
Hey, knock that shvt off. We're drinkin' here.

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Old 05-18-2012, 11:59 PM   #19
Apr 2012
Chicago, IL
Posts: 69
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I'm pretty partial to my recipe, of course. It's pretty versatile - if you cook it for a short period you get a thin, tangy sauce but if you let it reduce you get a thick, sweet and smoky sauce. Fantastic on pulled pork and hickory or apple smoked chicken.
Apartment Farm

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Old 05-21-2012, 07:01 PM   #20
Jan 2012
Sherwood, Arkansas
Posts: 662
Liked 47 Times on 39 Posts

Depends on what you are using it for. I have a sauce I make for bbq ribs thats really good, but it isnt something you would make for something other than ribs, Here it is:

Rub the ribs with cayenne, paprika, allspice, garlic, salt, pepper, ginger, chili powder then put a good layer of brown sugar on top, wrap in tin foil and refrigerate over night.

Next day add 6oz of pineapple juice to tin foil pouches with ribs, cook for 2.5-3 hours in oven at 200F

Once done remove from oven and snip tin foil and drain juices into pan. Add ketchup, Worcestershire sauce, a little soy sauce and simmer down until bbq sauce consistency.

Heat grill and brown ribs on grill and baste with sauce.

This is sweet with a little spice (depending on the amount of chili and cayenne you use) and compliments the ribs since it uses the juices. Can work with any kind of rub that you enjoy and any kind of juice, I like pineapple, but orange is good as well.
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