BRADLEY SMOKER | "Taste the Great Outdoors"

Going to make some bbq sauce for the NEPASO

The wet bunch.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00953.jpg)


The dry bunch.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00954.jpg)

Will post more when i get this all together.

This does sound interesting and scary all at the same time!!! Will be checking back on this one for sure!!

Ok here is what you will need. You can save the ketchup bottles for when the sauce cools down or use 5, 1 qt mason jars.

The wet items

3, 24 oz bottles of any kind of ketchup
1 qt of plain old vinegar
1 bottle tabasco
1-2 bottles of Wal Mart Grapette soda. I guess you can use other kind to. I normally use 1 bottle but have 2 just in case.
1 small baseball sz mustard.

(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00953.jpg)

The dry

1, 4 oz can black pepper
4 oz of garlic salt (not powder or granulated)
1/2 to 1 cup white sugar (depends on how sweet you like it) I used 1/2
4 oz of your fav chili powder.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00954.jpg)


Empty the ketchup into the pan.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00958.jpg)


Invert the bottles to get all the ketchup. After you have gotten the ketchup out.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00957.jpg)


Fill with the soda and swoosh around to get all the ketchup. Do this to all 3 bottles.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00959.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00960.jpg)


Now empty the ketchup/soda you swooshed into the pan.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00961.jpg)


Stir well and turn heat to med/high and add the qt of vinegar. Stir again to combine.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00966.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00963.jpg)


Now dump the 4oz can of black pepper, garlic salt, chili powder and sugar into a measuring cup or bowl. STIR POT AGAIN SO IT DONT BURN.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00964.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00965.jpg)


I use a whisk here when i add the dry. Whisk in very good.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00968.jpg)

Turn the heat to high and bring to a broil and stir/whisk to keep from burning. 10 Mins
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00969.jpg)

Next add the bottle of mustard. Whisk this in very good. The color will change here.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00970.jpg)


Heat is still on high and your whisking.....RIGHT....GOOD Now add the Tabasco
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00971.jpg)

Whisk in the Tabasco and lower the heat to simmer for 30 mins. The sauce will thicken here. Keep stirring/whisking.

I have found that the newer ketchup bottles dont hold up good to the heat so i save them for later.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00972.jpg)


Now pour the sauce into the mason jars.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00973.jpg)

You should have 5 qts. Now put lids and rings on.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00974.jpg)

The sauce does not need to be friged at any time due to the vinegar content. However if you feel safe in the fridge then go ahead. Sauce will keep until you sop it all up or give it away.

ENJOY

Pretty sure I've seen this before.  Give it up NePaS, what's the name of it?  Dang it I can't remember the name.  Rick?

Me too... I could google it, but too old and tired...

This be the Famous Shack Barbeque Sauce (http://www.ibdjohn.com/shack/)

;)

Mike

I am glad that doesn't need to be friged especially after being broiled.  :D :D :D I will go back to my corner now. So what is the flavour like and how thick is it? This looks like a good recipe.

Quote from: Mr Walleye on May 16, 2011, 08:40:55 PM
This be the Famous Shack Barbeque Sauce (http://www.ibdjohn.com/shack/)

;)

Mike

Yup

Mike got it  ;D

Have you tried making this with Cider Vinegar?

Quote from: Bigbirdoffroad on May 17, 2011, 04:51:47 AM
Have you tried making this with Cider Vinegar?

Not yet but i think it would be good.

This looks like something to try! Bookmarked, thanks!  ;D

Do I dip your ribs in this sauce ;)

Do the mason jars need to be boiled and left until they seal themselves or do you put the sauce in and then leave the lid off to cool?

 
Would this recipe work with root beer or Coke??
 
 
Ray
 
 

That sounds like it would work rdev. It would definitely add a different flavour to the mix. Why not try it and report your findings.

Quote from: watchdog56 on June 15, 2011, 03:50:41 PM
Do the mason jars need to be boiled and left until they seal themselves or do you put the sauce in and then leave the lid off to cool?

I filled the jars to 1/8" below the inside rim with the hot bbq sauce and put the lids and rings on. The heat pulled the lid tight.

Thanks.

BUMP.
So did this sauce make to the smokeout and if so how did it go over. I had bookmarked this to make later and still haven't. But I may half this and give it a shot.

I made it before and it came out very good.

Sweet...er I mean cool. Have to try it then.

Thanks Nepas for the recipe, that was definitley the easiest sauce i have made.. Good work..