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Author Topic: Homemade BBQ Sauces (Reposted)  (Read 1947 times)

Offline BuyLowSellHigh

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Homemade BBQ Sauces (Reposted)
« on: September 04, 2010, 08:58:00 am »
As suggested by CRG, reposting this in the right forum ...

For most applications I prefer a BBQ sauce that includes tomato in the base, but I don't like them especially sweet or thick and goopy.  I've been mostly making my own for the past 25 years.  Below is my most used general Base that is the starting point for three versions that follow.  The base is the "suits most" version (spicy but not hot, my kids guzzle it), the Hot & Spicy can be quite hot.  Adjust to your palate.  Feedback is always welcome.

When I make these I typically do a double batch in a 6 qt pot, then can in Ball jars and process in a boiling water bath for 15 min's. Done that way I can keep them in the pantry for at least a year.

Base I *
2.5 cups (1 20 oz bottle) Heinz Ketchup
1 ¾ cups cider vinegar
½ cup Worcestershire sauce
1.5-2 Tbl minced fresh garlic (10-12 cloves) or 1.5 tsp pure garlic powder
1 Tbl black pepper (table grind)
1 tsp ground Cayenne pepper or Chipotle chili powder (for Hot & Spicy versions increase up to 1 Tbl)
1 tsp ground Allspice
1 tsp ground Coriander
¼ tsp ground Cloves

* Use with additions noted below for sauces desired

For Southwest Dark use/add:
Use ground Chipotle in above
¾ cup dark molasses
¼ cup packed dark brown sugar
1 Tbl ground Cumin

For Southern Honey Sweet use/add:
Use ground Cayenne in above
¾ cup honey
¼ cup packed light brown sugar
2 Tbl Paprika

For Cajun Spicy use/add:
Use Cayenne in the above at up to the 1 Tbl amount
Double the black pepper
Double the garlic
½ cup diced onion
2 Tbl Paprika
¾ cup Steen’s Cane syrup
¼ cup packed dark brown sugar

Basic Directions:
Combine all ingredients in a 3 qt. non-reactive saucepan (avoid aluminum) and heat over medium low heat with frequent stirring to a soft boil. Reduce heat and maintain at a low simmer for 15-30 min’s with occasional stirring to desired consistency & strength.  If using fresh garlic (or onion as in the Cajun version below) strain through a regular kitchen strainer (medium mesh), bottle and use.   Make 2 -2.5 qts.
I like animals, they taste good!

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Offline classicrockgriller

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Re: Homemade BBQ Sauces (Reposted)
« Reply #1 on: September 04, 2010, 09:17:31 am »
Thanks Eric, this is a good spot for this and Thanks for sharing.