Home-made barbecue sauce recipes

12/11/2008 5:23:55 PM	Home-made barbecue sauce recipes
wolfyhp Bradley, CA 42, joined Apr. 2008	Someone requested I share my home-made sauce in the rib thread, so I figured I'd start this one so as not to hijack that thread. So, feel free to share your sauce recipes. I know I have several, but I'll give a typical pork rib sauce to begin with. Keep in mind my measurements are approximate. I eyeball just about everything. This makes enough sauce for several ribs and is an excellent sauce for just about any pork or chicken on the grill. This is a cooked sauce and starts with tomato puree. Most of my sauces do indeed start with ketchup as did the first barbecue sauces. 1 large can tomato puree (nothing but tomatoes. Not spiced.) 1/2 cup honey (I use a raw, unfiltered honey and prefer the lighter ones, use what you like.) 1/4 cup apple juice 1/4 cup molasses 2 tablespoons granulated sugar (for better caramelization and to compliment the molasses) 2 tablespoons granulated garlic 2 tablespoons granulated onion (I'm allergic to fresh onion, you may substitute finely minced fresh onion.) 4 cloves fresh garlic, minced or pressed (I like the difference in flavor complexities of the granulated and the fresh so I use both.) 1 tablespoon red chili flakes 1 tablespoon applesauce 1 tablespoon powdered sage 1 tablespoon dried thyme 1 tablespoon lemon juice salt to taste Cook the tomato puree in a saucepan over a high heat until it comes to a boil. Reduce the heat to a medium and slowly stir in the honey and the molasses. Stir until combined. Return the heat to high and add the apple juice, lemon juice and applesauce, stirring well. When the mixture comes back to a boil, reduce heat back to medium. Stir in (1 at a time) sugar, garlic (both), onion, chili pepper, sage and thyme. Add one teaspoon of salt. Cook over medium heat for another 10 minutes stirring occasionally to fully incorporate the flavors. Continue cooking until it is the desired consistency (I like it real thick so it really sticks to the food on the grill. ) Add salt as you feel needed. It's a great dipping sauce too. It's got more tomato character than does traditional sauce. If you do the same sauce but substitute ketchup for the puree and eliminate the salt and the granulated sugar it will have a much sweeter flavor with much milder tomato characteristics. Meet singles at DateHookup.dating, we're 100% free! Join now!
12/12/2008 6:40:45 PM	Home-made barbecue sauce recipes
skiwino Redford, MI 54, joined Feb. 2007	Quote from wolfyhp: Someone requested I share my home-made sauce in the rib thread, so I figured I'd start this one so as not to hijack that thread. So, feel free to share your sauce recipes. I know I have several, but I'll give a typical pork rib sauce to begin with. Keep in mind my measurements are approximate. I eyeball just about everything. This makes enough sauce for several ribs and is an excellent sauce for just about any pork or chicken on the grill. This is a cooked sauce and starts with tomato puree. Most of my sauces do indeed start with ketchup as did the first barbecue sauces. 1 large can tomato puree (nothing but tomatoes. Not spiced.) 1/2 cup honey (I use a raw, unfiltered honey and prefer the lighter ones, use what you like.) 1/4 cup apple juice 1/4 cup molasses 2 tablespoons granulated sugar (for better caramelization and to compliment the molasses) 2 tablespoons granulated garlic 2 tablespoons granulated onion (I'm allergic to fresh onion, you may substitute finely minced fresh onion.) 4 cloves fresh garlic, minced or pressed (I like the difference in flavor complexities of the granulated and the fresh so I use both.) 1 tablespoon red chili flakes 1 tablespoon applesauce 1 tablespoon powdered sage 1 tablespoon dried thyme 1 tablespoon lemon juice salt to taste Cook the tomato puree in a saucepan over a high heat until it comes to a boil. Reduce the heat to a medium and slowly stir in the honey and the molasses. Stir until combined. Return the heat to high and add the apple juice, lemon juice and applesauce, stirring well. When the mixture comes back to a boil, reduce heat back to medium. Stir in (1 at a time) sugar, garlic (both), onion, chili pepper, sage and thyme. Add one teaspoon of salt. Cook over medium heat for another 10 minutes stirring occasionally to fully incorporate the flavors. Continue cooking until it is the desired consistency (I like it real thick so it really sticks to the food on the grill. ) Add salt as you feel needed. It's a great dipping sauce too. It's got more tomato character than does traditional sauce. If you do the same sauce but substitute ketchup for the puree and eliminate the salt and the granulated sugar it will have a much sweeter flavor with much milder tomato characteristics. I have used all of these ingredients before but I don't use so many at once in the same batch. A few things are notably missing from your recipe; cumin or chile powder; I almost always use one or the other and vinegar which I think has to do with regional styles. I like a lot of vinegar and also some lemon juice; sometimes I use lime juice if I am going for an Asian flare. I don't have any written recipes but I usually begin by sauteing some onions, chiles (or crushed red) and garlic then add ketchup or chile sauce for the base. Add something sweet: sugar, brown sugar, mollases, honey, hoisen sauce, etc. Add sour: White vinegar, red vinegar, rice vinegar, lemon juice, lime juice, lemon grass, etc. Add salty: Salt,soy sauce, fish sauce, worcestershire, etc. Add herbs: Chile powder, cumin, oregano, thyme, paprika, rosemary, tarragon, etc. More hot: black pepper, white pepper, more crushed, hot sauces, salsa, chile bean paste, etc. Others: ginger or horseradish Reduce, season and adjust flavors to taste. Add tomato paste to thicken if desired. Everyone has their own tastes and mine fluctuate; I like to play with different combinations of these and other ingredients to suite my mood.
12/12/2008 8:44:02 PM	Home-made barbecue sauce recipes
wolfyhp Bradley, CA 42, joined Apr. 2008	Quote from skiwino: I have used all of these ingredients before but I don't use so many at once in the same batch. A few things are notably missing from your recipe; cumin or chile powder; I almost always use one or the other and vinegar which I think has to do with regional styles. I like a lot of vinegar and also some lemon juice; sometimes I use lime juice if I am going for an Asian flare. I don't have any written recipes but I usually begin by sauteing some onions, chiles (or crushed red) and garlic then add ketchup or chile sauce for the base. Add something sweet: sugar, brown sugar, mollases, honey, hoisen sauce, etc. Add sour: White vinegar, red vinegar, rice vinegar, lemon juice, lime juice, lemon grass, etc. Add salty: Salt,soy sauce, fish sauce, worcestershire, etc. Add herbs: Chile powder, cumin, oregano, thyme, paprika, rosemary, tarragon, etc. More hot: black pepper, white pepper, more crushed, hot sauces, salsa, chile bean paste, etc. Others: ginger or horseradish Reduce, season and adjust flavors to taste. Add tomato paste to thicken if desired. Everyone has their own tastes and mine fluctuate; I like to play with different combinations of these and other ingredients to suite my mood. Yeah, it's a complex sauce. I generally do things on the simple, but not when it comes to barbecue sauce. There's no chili powder because there's red chili. There's no cumin because I've not found it necessary in this one with everything else it has. I feel a vinegar would be too much for this sauce with the natural tartness of the tomatoes and the lemon juice. Keep in mind that the above was a very general recipe. Honestly, I have certain things I usually add and some things I always add, but I play it by taste of the moment.
12/12/2008 11:30:35 PM	Home-made barbecue sauce recipes
skiwino Redford, MI 54, joined Feb. 2007	I did see the lemon juice but I like mine a lot more tangy than that; like Open Pit more than Sweet Baby Ray's for instance. I also play loose with the recipe; start with the basics and then simmer, have a drink, taste, add something, drink, start grill, drink, check sauce, add something, drink, check the fire, check the sauce, add something else, drink, check the fire, throw the meat on, check the drink, check the meat, drink the fire, meat the turn, burn, sauce, meat, check, drink, simmer, sauce, fire!, shit!, water!, burn!, turn, drink, meat, eat, drink, all good!
12/14/2008 9:00:14 AM	Home-made barbecue sauce recipes
wolfyhp Bradley, CA 42, joined Apr. 2008	Quote from skiwino: I did see the lemon juice but I like mine a lot more tangy than that; like Open Pit more than Sweet Baby Ray's for instance. I also play loose with the recipe; start with the basics and then simmer, have a drink, taste, add something, drink, start grill, drink, check sauce, add something, drink, check the fire, check the sauce, add something else, drink, check the fire, throw the meat on, check the drink, check the meat, drink the fire, meat the turn, burn, sauce, meat, check, drink, simmer, sauce, fire!, shit!, water!, burn!, turn, drink, meat, eat, drink, all good! I hear ya. It's a matter of taste. Some sauces I make are more tart and tangy, but I prefer them on the sweeter side. I don't like them too sweet either though.

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