Well every one shares so much here and i copy so figured Id share a sauce I came up with. Really not sure when I started but Believe i was about 16. I loved to make my own things way back them even. And over the years I have tweaked it. Constantly trying others but always coming back to this basic recipe. every one always compliments on it. But really never thought about sharing it. Although I have done it when asked many times. So here goes if you like please comment honestly. My skins tough and Id like to know if its just friends and family being nice or is really as good as they say. Most times I even make my own Ketchup recipe as Kind of feels like stealing using store bought. LOL But its quicker and easier.
Vipers Not so secret BBQ recipe!
Ingredients
1 1/2 cups brown sugar
1 1/2 cups ketchup
1/2 cup apple cider (Or apple juice)
2 1/2 tablespoons dry mustard
2 teaspoons paprika
2 teaspoons Kosher salt (or any uniodized salt.)
2 teaspoons black Butcher pepper
2 teaspoons Granulated Garlic
2 teaspoons Onion Powder (not Salt)
2 dashes Red hot Brand pepper sauce( 1/2 -1 teaspoon)
Directions
In a pan add apple cider or juice add paprika,kosher salt,Pepper,garlic,onion powder and stir till well mixed. Then add cider or juice,Red hot and stir till well mixed. Add ketchup and keep stirring to every thing is blended well. Bring to boil stirring often .
This will fill a large ketchup bottle Approximately.. Cut back on the brown sugar to make it less sweet, and the red hot to soften the pepper bite. I recommend adding red hot after done mixing to taste. Black pepper is just fine Believe me.
Easy peasey and I have all the ingredients. Thanks for posting. :)
Bookmarked ,Thanks for taking the time to post :)
Thanks Viper!
I'll make some this week.
:) :) :)
Well me again! Back for something I like to think i dont do much. Brag!!!! Just got done polishing off about a half of rack of ribs the wife cooked. Now she cooked them in the oven so I did add a couple caps of hickory smoke. And she used apple juice as we always do. But other wise the same sauce I posted. Now I probably shouldn't but they are the all time ,flat out best tasting BBQ I have ever ate bar none. The sauce is a sweet sauce which I dont usually prefer, and the heat isnt much which is weird for me. But the BBQ Glase your left with after an hour or so of baking is excellent all most a honey. Been changing this sauce since young. Lately just minor measurements, but this is now my go to. And it really sets Jan's rub off and this time we used Toms TMB's rub and it was just excellent Thanks Tom. Sorry no pics as Im still having sever health problems. But i promise some in the future. And you guys better copy that recipe before i decide to start selling it. LOL. Oh and sorry for the braggin jut couldn't help myself. Blame it on the meds! LOL
Thanks Viper for sharing your bbq recipe, I hope to try it soon along with Jan's rub.
Well that sounds good! Thanks for sharing!
gonna give this a whirl, sounds like a sweet style sauce, which I like.
Gonna give this a whirl tomorrow on some Sls ribs. Thanks for the share
Adam
I believe you'll like it. But now beginning to wonder since so many was but no one comented on good or bad. Be sure to let me know.
Thanks for posting this. I've been looking for a good simple sweet sauce recipe. Just need to get some more dry mustard and I'll give it a shot. Did you say you make your own ketchup? I've been wanting to try that myself. Would you mind posting your favorite home made ketchup recipe?
Thanks
Mike
Well this is what I use. Of coarse being who I am I also add a 1/4 - 1/2 tsp of cayenne pepper. But that's up to you. I also adjust water to the thickness I want by waiting and adding it at the end.
Imitation Heinz Ketchup
1/4 cup Water
1/2 cup white vinegar
1/2 cup light corn syrup
1 6oz can tomato paste
1/8 tsp garlic powder
1/4 tsp onion powder
1 TBS sugar
1 tespoon salt
Combine every thing in a sauce pan
except water over medium heat. Stir till
smooth. Bring to a boil then simmer 20-
30 minutes while stirring constantly.
Add water if needed to bring to right
consisity. Cover till cool then store in
refrigerator. makes 1 1/4 - 1 1/2 cups.
Definitely will. I'll give you mine and the wife's opinion
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Quote from: viper125 on July 21, 2012, 03:17:54 PM
Well this is what I use. Of coarse being who I am I also add a 1/4 - 1/2 tsp of cayenne pepper. But that's up to you. I also adjust water to the thickness I want by waiting and adding it at the end.
Imitation Heinz Ketchup
1/4 cup Water
1/2 cup white vinegar
1/2 cup light corn syrup
1 6oz can tomato paste
1/8 tsp garlic powder
1/4 tsp onion powder
1 TBS sugar
1 tespoon salt
Combine every thing in a sauce pan
except water over medium heat. Stir till
smooth. Bring to a boil then simmer 20-
30 minutes while stirring constantly.
Add water if needed to bring to right
consisity. Cover till cool then store in
refrigerator. makes 1 1/4 - 1 1/2 cups.
Thanks. I'll give it a try
Just finished my ribs with your sauce. Very good!!! When I first tasted off of the stove it tasted a little garlicy, but once it cooled and settled it went very well on the ribs with Jan's and molasses. Thanks again
Adam
Well no doubt some will change it a little to their taste. That's what recipes are for. But always judge on the meat when served. At other stages it does taste different. Glad you enjoyed it. All my friends and family do. But your the first on here. I also posted the ketchup recipe if you'd like to do that. Just makes me feel like more my own sauce in stead of using store bought processed items. Also can change it to your taste instead of someone eases.
I made a batch of the ketchup the other night and I really like it. I need to get me one of those robo stirrers tho cause 20 to 30 minutes of constant stirring wore me out. I also did a taste test on my grand kids and 2 out of 3 picked your sauce over the store bought stuff. Thanks again for posting it.
Mike
Made some crispy chicken sandwiches with bacon, provolone, French fried onions and topped off with Viper sauce. Delicious. My wife and usually Sweet Baby Rays but she passed it up for your sauce.
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Glad to see you all enjoy it as much as my friends and family. I'm thinking of canning the ketchup for everyday use as well. Also the sauce. Just need to look over some info to see if i can do it like pizza sauce we make. Just to be safe. I'd like to keep both on hand and the refrigerator is always full of new stuff, LOL Oh it started out to be a replacement or clone for baby rays sauce. Except every one seems to like this better now. Enjoy!
Just wondering if you canned any of the BBQ sauce yet?Looking for a good recipe for canable BBQ sauce.I'm cooking down 24 lbs of romas from my garden to make ketchup so this recipe would work good if it can be canned.
No never have but should be ok. Just can as you would a pasta sauce.
Thanks for sharing, hoping to cook some of this up tonight for rib dinner tomorrow!
Not sure if I may reduce the sugar a little or not; Have a feeling I may want a little less sweet, but I usually like to leave a recipe alone the first time I try it, then maybe tweak next time. ( Maybe 1-1/4 cups of sugar instead of 1-1/2???)
I'm thinking this recipe could be cut in half fairly easily? Might do a half batch to try first, should be enough to do ribs for 3 people I would think?
Just got my smoker, so don't really know what I'm doing yet, but sure looking forward to figuring it all out! ;D
Will try to remember to post back on results, thanks!
Makes quite a bit and keeps well. If you hide it. LOL!
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Sauce was great, thanks again for sharing!
Ended up making a half batch, with a little less sugar, will probably make a full batch next time!
( I am thinking it should keep quite a while, like a month or three??? Most perishable thing in it is either the ketchup or apple juice, though I did mine with cider!)
Also considering splitting future batch partway through cooking and then making some of it "extra spicy"
I used the lower measure of the hot sauce plus a tiny bit more, ant the heat level was pretty good though; Personally, I like a little hotter, but my Dad thought it was perfect!
mmmmh mmmmhhh, ribby goodness!
Well I have kept it by accident on the pantry shelf over 6 months and it was fine. It don't need refrigeration at all. I make double batches just so I can keep some. As my wife uses it for lots of things. The sugar level is in all reality where I found the most people enjoyed it. As for the heat people need to make there own judgement for their taste. One thing on the heat that i have learned. It will always be stronger when hot. So I take a sample and set in refrigerator before tasting. Also the vinegar makes it taste stronger hot too! And whentasting to find out use a piece of bread or something along those lines. As its always hotter alone. Hope you enjoy.
What is black butcher pepper?
Not sure how to describe it really. Its a chunky sort of black pepper.You'll find it on a lot of meats. Kinda crunchy with a small burst of pepper when you eat it. Very good i use it a lot. Great on bacon or ham.