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simone54's avatar

I NEED a BBQ Sauce recipe!

Asked by simone54 (7608points) June 4th, 2008

I have been trying to make homemade BBQ Sauce for… forever. I want to to be like the bottled stuff. I can’t get close. I need help… from YOU!!

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6 Answers

arnbev959's avatar

If you want it to be like the bottled stuff why not just buy a bottle?

I know what you mean. My suggestion would be to buy a recipe book, preferably one that has is somewhat well-known or has some merit behind it. Recipes I get off the internet never work for me. Same thing for cookbooks written by Joe Shmoe .

trogdor_87's avatar

Well, after looking at the back of a bottle of KC Masterpiece your going to need:
Tomato Puree, High Fructose corn Syrup (Its a killer), Molasses, Vinegar, Spices (what ever they are?), Natural Hickory Smoke Flavor, Natural Flavors (But what of?), Modified Food Starch, Salt, Xanthan Gum (Good luck on finding that one), Dried Onion, Dried garlic, Caramel Color, Turmeric (again ???), and Paprika Extracts.
Or you could always just go to your local store and buy some in a bottle.

Sueanne_Tremendous's avatar

Do you know what style you want? There are four distinct BBQ regions and each is a bit different in their sauces: North Carolina, South Carolina, Kansas City and Memphis. Texas is big on beef bbq, but seldom do they use sauce.

My fave BBQ is…..all of them! Here is a recipe for North Carolina BBQ sauce that goes great with slow cooked pulled pork shoulder (From Big Book of Grilling):

Ingredients:

3 TBS Unsalted Butter
1/4 cup minced onion
2 cups ketchup
2/3 cup firmly packed light brown sugar
1/2 cup yellow mustard
1/2 cup cidar vinegar
2 tsp Worcestershire sauce
1 tsp Tabasco or other hot sauce

In a small saucepan over medium-high heat, melt the butter and cook the onion, stirring occasionally, until tranlucent, 4–5 minutes. Ad the rest of the sauce ingredients and bring to boil. Reduce heat and simmer for 10 minutes more.

I usually set this aside until the pork shoulder is done ( a 4 to 5 lb shoulder cooked at about 190–200F for about 4 hours or until internal temp is about 190F) and then allow shoulder to rest 20 mins and then shred roast with two forks (or fingers) and then add sause to the shredded pork.

Give it a whirl. It is incredible. Use big sturdy but soft buns….

PupnTaco's avatar

Here’s my favorite, the archetypal midwestern BBQ sauce:

2 cups ketchup
1/4 cup cider ketchup
1/4 cup Worchestershire
1/4 cup brown sugar
2 tbl molasses
2 tbl mustard
1 tbl Tabasco
1 tbl BBQ spice rub
2 tsp Liquid Smoke (hickory)
1/2 tsp black pepper

Simmer over low heat 10 minutes until thick and well-combined.

PupnTaco's avatar

And the BBQ spice rub:

1/4 cup brown sugar
1/4 cup sweet paprika
3 tbl black pepper
3 tbl coarse (Kosher) salt
1 tbl hickory-smoked salt (if you can find it, otherwise more Kosher salt)
2 tsp garlic pwder
2 tsp onion powder
2 tsp celery seeds
1 tsp cayenne pepper

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