Give me your intellectual property

[Donasay]

Hey everyone I have noticed recently that people guard their pork rub and BBQ sauce recipes like it is some sort of intellectual property. The all seem to have a "guarded secret" or "Special Ingredient" and well I was wondering who here would be willing to share their pork rub or BBQ sauce recipes on the forum. I am going to be making a pulled pork this weekend and need a good sauce, for that, but since we are sharing sauce recipes, it would be cool to collect all kinds of BBQ sauce and rub recipes if anyone is willing to post their "guarded family secrets".

 

[cheezydemon]

I usually take store bought sauce and add vinegar from a jar of jalapenos and some whole grain mustard. Nothing too secret about that, but it works!

 

[JustDave]

I don't believe in food secrets. The more people eating good food in this world, the better! And if someone likes something I've made enough to make it themselves, that's a huge compliment. Hell, I'll even help you chop the onions ....

I don't have any 'original' sauce recipes, but I've made this sauce I got from epicurious a few times and it's awesome. Bourbon, mustard? What's not to like?

 

[Revvy]

I posted my Korean BBQ marinade awhile back.

2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons Mirin rice wine, or sake (optional)
1 1/2 tablespoons sambal oelek or Thai chile paste
1 teaspoon minced peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
3 garlic cloves, minced

 

[zoebisch01]

I don't believe in food secrets. The more people eating good food in this world, the better! And if someone likes something I've made enough to make it themselves, that's a huge compliment. Hell, I'll even help you chop the onions ....

I don't have any 'original' sauce recipes, but I've made this sauce I got from epicurious a few times and it's awesome. Bourbon, mustard? What's not to like?

That reminds me, I still have to check the status of my Bourbon Honey Mustard.

 

[Evan!]

The rub is mostly paprika, chili powder, cumin and brown sugar, with some cayenne, salt and pepper in there too. Rub all that on a big ol' boston butt (pork shoulder) and smoke for 8-10 hours (make sure you put plenty of homebrew in the liquid reservoir in the smoker). Then put it in the oven at 225 in a roasting pan and cover with alum. foil, and cook for as long as you can stand the wonderful smell wafting around your house...overnight is best. It'll be done before then, but it can't hurt at 225.

The sauce, well, that's simple:

1 cup distilled white vinegar
1 cup cider vinegar
1 tablespoon granulated sugar
1 tablespoon crushed red pepper flakes
1 tablespoon hot pepper sauce
Table salt and ground black pepper

Mix 'em all together, add salt and pepper to taste, and bam, Eastern NC BBQ sauce (the REAL way to do BBQ). For an even better sammich, make a simple coleslaw with shredded cabbage, shredded carrot, sliced red onion, white wine vinegar, sugar, salt, pepper and celery seed, and put that on top of the bbq on the sandwich.

 

[JVD_X]

Here is my recipe for the best BBQ in the world...

[ame]http://www.ebaumsworld.com/video/watch/422852/[/ame]

 

[Cakehole]

Well,

I make my own version of a "Hobo Sauce" I saw on Good Eats a long while back. From memory...here are the ingredients:

1 bottle of catsup.
8 medium to large garlic cloves, peeled and finely chopped.
1 Medium red onion, diced fine,
2 green bell peppers, diced.
I can of chipotle peppers in adobo sauce, (These are smoked jalapino peppers in a red sauce, hot and tasty)
molasses to taste, about 2 to 4 ounces,
a bit of olive oil to saute the onions and garlic until carmalized,
salt,
coarse grind black pepper,
leftover coffee from breakfast, or if I have none, a shot of espresso.


The directions:

Chop the onions and garlic pretty fine and saute in olive oil until golden brown.

Add the bell peppers and the coffee. Cover with a lid and let the peppers cook until soft and mushy.

Add the chipotle peppers and saute for a minute or two.

Add the bottle of catsup and the molasses.

Add salt and pepper to taste.

Grab your hand blender or pour the whole mess into your blender and puree until smooth. The smoked jalapino peppers and the bell peppers do have a skin on them so I strain the sauce through a stainless screen to get the peels out of the sauce.

Simmer until the sauce reduces to the thickness you desire.

If you like a vinegary sauce, add some. It ain't rocket science, it's cookin'.

I sometimes add some fresh tomatoes and other peppers from my garden to the mix. If I add fresh veggies, I add them in the same step as the bell peppers and basicly use the coffee to steam the veggies until they are soft and mushy.

 

[arturo7]

The basic recipes for sauce and rub are ridiculously simple. Anyone who has a "secret formula" is full of kaka.

"Oh, you add a pinch of chinese 5 spice? Isn't that special."

 

[BlindLemonLars]

Hey everyone I have noticed recently that people guard their pork rub and BBQ sauce recipes like it is some sort of intellectual property. The all seem to have a "guarded secret" or "Special Ingredient" and well I was wondering who here would be willing to share their pork rub

If I've been non-specific about recipes, it's just that I tend to throw things together at the last second, seldom measure, and there is a lot of variation. That being said, these things are almost always in my dry rubs:

Ancho chili powder. Very mild and earthy, with a almost raison or prune-like sweetness. I used to make my own by drying and grinding poblanos, but now it's easy to find in bulk, online or in gourmet stores. Try substituting this for paprika in any recipe, it's got SO MUCH more flavor but is not overwhelming.

Sugar of some sort, usually light-brown or turbinado. I've tried using DME as well, with mixed results. I love to play spicy against sweet, so I almost always use a sweet element in dry rubs and marinades.

Chipotle powder. My favorite for providing both heat and flavor. Spectacular for smoked foods, since it already has a smoky nature. (A chipotle pepper is a smoked jalapeno.) For marinades or beef chili, I use canned chipotles in adobo sauce.

For straight up heat, I prefer cayenne powder.

Habanero powder. I still make my own, in direct violation of local fire & safety laws! Used sparingly, this gives a wonderfully unique and fruity heat, and works particularly well with pork tenderloin. Use too much, and you overwhelm the food and risk killing your guests. Be sure to blend thoroughly with other ingredients, it's absolutely deadly hot, and you don't want anybody getting a concentrated bit of in their serving.

Salt. I usually use kosher, sometimes pickling.

For dry rubs I often include onion and garlic powder. Marinades get the fresh variety.

 

[tooomanycolors]

so how do you make this habanero powder?

 

[Donasay]

The basic recipes for sauce and rub are ridiculously simple. Anyone who has a "secret formula" is full of kaka.

"Oh, you add a pinch of chinese 5 spice? Isn't that special."

I feel the same way hence the title to the thread, but I thought it would be good to ask nicely as some of the best sauces out there are a guarded secret.

 

[BlindLemonLars]

so how do you make this habanero powder?

Buy or grow fresh habaneros. Put on rubber gloves (IMPORTANT!) and maybe safety glasses/goggles, just in case a rogue pepper tries to squirt you in the eye. Slice the peppers open, and scoop out the seeds, leaving the ribs intact.

Place the sliced peppers on a rack in your food dehydrator, or a toaster oven that has a dehydrate function. Once they are dry and brittle, place them in a spice grinder. I use a cheap rotary coffee grinder, which is dedicated to spices.

IMPORTANT: Wear some sort of breathing mask...at the very least, one of those cheap painter's masks. Also, wrap a damp dish towel around the grinder, to catch the dust that will be flying out of the edges of the grinder lid. Grind the peppers to a fine powder, taking great care not to breathe any of it in. Once completed, let the grinder sit a few moments before opening, otherwise a cloud of dust will rise. Carefully funnel this powder into your storage jar.

 

[powerjb]

This sounds amazingly deadly. I do love cooking with habaneros... i'm going to have to try this.

 

[Drunkensatyr]

We used to just leave the hab's out on the counter turning them every day till they were dry then used a mortar and pestle. It gives off MUCH less dust but yeah I agree you still want gloves and a mask.

 

[JustDave]

One thing about the habanero powder, you'll want to use a pastry brush to get the habanero powder out of the nooks & crannies of the spice grinder.

I just buy the smallest paintbrushes at the store, they're like 40 cents each.

 

[Yuri_Rage]

Alton Brown usually gives decent advice (the homebrew show notwithstanding). His rub recipe:

8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

He uses the first four ingredients as a base, then recommends adding spices to taste. The remainder of the ingredients are what he used on the episode showcasing ribs.

 

[gratus fermentatio]

Hey everyone I have noticed recently that people guard their pork rub and BBQ sauce recipes like it is some sort of intellectual property. The all seem to have a "guarded secret" or "Special Ingredient" and well I was wondering who here would be willing to share their pork rub or BBQ sauce recipes on the forum. I am going to be making a pulled pork this weekend and need a good sauce, for that, but since we are sharing sauce recipes, it would be cool to collect all kinds of BBQ sauce and rub recipes if anyone is willing to post their "guarded family secrets".

I start with equal parts KC masterpiece mesquite smoked BBQ sauce & honey; then I add 1 cup imperial stout, the juice of 4 limes, 1/4 cup kikkoman's soy sauce, 1 teaspoon rubbed sage, 1 teaspoon dry & crushed SWEET basil (if it doesn't say "sweet" on the label, it's the wrong stuff), 1 table spoon fresh minced garlic, 1 teaspoon hot madras curry powder (trust me) and 1 tea spoon dry & crushed summer savory. Mix well & heat it through on the stove. If it's too thick, add more beer, to thin, let it reduce over heat. Just don't let it get too hot as the sugars will carmelize. Apply liberally to your favourite meat & enjoy! Regards, GF.

 

[MikeFlynn74]

I went with ABs style too

8 tbs Brown sugar packed
3 tbs Kosher Salt
1 tbs Chili powder
.5 tbs garlic powder
.5 tbs Curry

Next time I am going to sub half the chili with cayanne