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I looked in the BBQ List recipe archives and there are hundreds of barbecue sauces. I don't know where to start. Can I have a few recipes for some really good barbecue sauces?Jeff Lipsitt--Sweet and Spicy Barbecue Sauce Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------- 1 1/3 cups brown sugar 1 15-ounce can tomato sauce 1 cup cider vinegar 1 large onion, chopped 6 tablespoons Dijon mustard 1 1/3 tablespoons thyme, dried, crumbled 1 teaspoon salt 1 teaspoon cayenne pepperCombine all in medium saucepan. Simmer 15 minutes to blend flavors. Season with pepper to taste.(Can be made two days ahead. Cover, chill.)Source: Bon Appetite - Nov. 1992===============Wyndell Ferguson--Fergy's Barbecue Sauce (Tomato based) Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------- 2 cups catsup 1 cup cider vinegar 1 tablespoons large onion, chopped 4 tablespoons chili powder 2 cup water 1 tablespoons garlic powder 1 tablespoons Worcestershire Sauce 1/4 cup molasses 2 tablespoons Louisiana style hot sauceBring to a boil, then reduce heat and let it simmer for 30 minutes, stirring occasionally. Store in jar or squirt bottle.=================Bill Wight--Here is one of my favorite barbecue sauces.Kansas City-Style Barbecue Sauce Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------- 3/4 cup light brown sugar, packed 1 package chili seasoning* (1 1/4 oz.) 2 teaspoons dry mustard 1 teaspoon ginger, ground 1/2 teaspoon allspice, ground 1/4 teaspoon cayenne pepper 1/4 teaspoon mace, ground 1/4 teaspoon black pepper, fresh ground 1 cup white distilled vinegar 1/4 cup molasses 1/4 cup water 32 ounces ketchup 3 teaspoons liquid smoke (optional)*(Garry Howard's chili powder recipe is good here)In a large saucepan, combine the brown sugar, chili seasoning, mustard, ginger, allspice, cayenne, mace, and black pepper. Add the vinegar, molasses, water, and liquid smoke. Stir until dry ingredients are dissolved. Add the ketchup and stir to mix.Bring to a boil over high heat, stirring constantly to avoid spattering. Reduce the heat to low, cover, and simmer for 30 minutes. Remove from the heat and let cool to room temperature. Use immediately or cool to room temperature, cover, and refrigerate for up to 1 week.This sauce (and most barbecue sauces) improves in taste if allowed to sit overnight in the refrigerator before use.Source: Paul Kirk, in "Willingham's World Championship Barbecue"===================Dreamland Barbeque In TuscaloosaHere is the "Almost-Dreamland" recipe which was concocted by a writer for "Men's Journal" that is declared to be very close to the real recipe by Ms. Bishop-Hall: Almost Dreamland Barbecue Sauce Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------- 1 28-ounce can tomato puree 1/3 cup yellow mustard 3 cups water 1 1/2 cups cider vinegar 1/4 cup dark corn syrup 2 tablespoons lemon juice 1 tablespoon sugar 1 tablespoon brown sugar, packed 2 tablespoons chili powder 1 tablespoon dry mustard 1 tablespoon paprika 2 teaspoons ground red pepper 2 teaspoons onion powder 1 teaspoon salt 1 teaspoon ground black pepper 1/2 teaspoon garlic powderIn a large saucepan, whisk together tomato puree and mustard until smooth. Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Serve warm. Sauce may be refrigerated for several weeks.================Garry Howard--Memphis Magic Barbecue Sauce Amount Measure Ingredient -- Preparation Method---------- ------------ --------------------------------- 3 tablespoons butter 1/4 cup minced onion 1 cup white vinegar 1 cup tomato sauce 1/4 cup Worcestershire sauce 2 teaspoons sugar 1 teaspoon salt 1/2 teaspoon fresh ground black pepper 1/8 teaspoon cayenne dash Tabasco sauceThe center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat, and everything else except taste.In a saucepan, melt the butter over medium heat. Add the onions and sautT for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently.Use the sauce warm. It keeps, refrigerated, for a couple of weeks.Source: "Smoke and Spice" by Cheryl and Bill Jamison ==============Rock McNelly--I, like most of you, have a few favorite sauce recipes that I like. But being as lazy as I am, one of my favorites is a doctored-up version of Cattlemen's Smoky barbecue sauce. It's cheap, at about $7.00 a gallon, and readily available at Sam's, and many other wholesale warehouses, and it's good straight out of the jug!Normally, I'll add butter (margarine) to add a bit of creaminess to it, and then brown sugar to sweeten it up just a bit. This has been one of my all time favorite standbys. Well, this past weekend, I spiced it up a bit by adding roasted garlic pepper, and chipotle sauce to it along with the butter and brown sugar. I, along with my guests were really pleased with the results.The addition of the chipotle sauce added a deep, earthy taste to it with just enough "after glow" to liven it up. The roasted garlic pepper added a great warmth of garlic to the blend. I suppose the warmth was accomplished by the "pepper" part of it.Rock's Doctered-Up Cattleman's Barbecue Sauce Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------- 1 quart Cattlemen's Smoky Barbecue Sauce 1/2 cup margarine 1/2 cup brown sugar, packed 2 teaspoons roasted garlic pepper - to taste 1 1/2 tablespoons chipotle sauce - to tasteMelt butter in saucepan. Add brown sugar and stir until melted. Stir in the rest of the ingredients and simmer for 15 minutes. Can be served immediately, but best if allowed to chill over night.Note: The chipotle sauce is not the adobo kind that has been discussed on the List in the past. This is the Bufalo (their spelling) brand, "Chipotle Mexican Hot Sauce" that's made in Mexico, and distributed by the Herdez Co. out of Carlsbad, CA. It's labeled as "very hot" but don't believe it! It's pretty mild.==================Belly's 'Kick-Ass' Barbecue Sauce -- Texas Style Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------- 1 quart V8 Juice 1 quart beef stock (de-greased) 1/2 cup yellow mustard 1/2 cup apple cider 1 cup dark molasses 1/3 cup black pepper 1/3 cup Hungarian sweet paprika, fresh 1/4 cup Worcestershire Sauce 1 big yellow Onion minced 1 cup Hatch NM chilies or any mild chilies roasted and peeled, minced 1/2 cup pressed garlicMix together V8 juice and beef stock. Then add mustard, cider, molasses, black pepper and paprika as you stir the sauce. Put mixture on stove to simmer. After 1/2 hour, add Worcestershire sauce, minced yellow onion, chilies, and garlic. Let the sauce simmer for about 2 hours in your smoker to pick up the good smoke taste. Stir and taste often as it simmers. After about three hours total simmering time, taste and add some salt if needed. If you want it hotter, add some Louisiana Hot Sauce. You can put it in a blender to smooth it out. Let the sauce cool and put it in a gallon jug and let age at least a week in the refrigerator before using. Serve on the side with brisket, ribs, chicken or over steak.====================Here's the winning recipe from June's "Best of the Web Recipe Contest".Great Barbecue Sauce Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------- 1/2 cup cider vinegar 1/4 cup water 1 cup chopped onion 1 small lemon (unpeeled), cut into thin strips 1/4 cup light brown sugar, packed 2 tablespoons prepared mustard 1 tablespoon Worcestershire sauce 2 teaspoons salt 1/4 teaspoon red pepper flakes, crushed 1 dash hot pepper sauce (like Texas Pete) to taste 1 cup tomato catsup 1/4 cup chili sauceIn a large sauce pan, mix the vinegar and water. Stir in the onion, lemon, sugar, mustard, Worcestershire sauce, salt, red pepper flakes, and hot pepper sauce. Stir over medium-high heat until the mixture comes to a rolling boil. Reduce the heat to low and simmer, uncovered, for 20 minutes. Check and stir occasionally. Stir in the catsup and chili sauce. Increase the heat and return the sauce to a full boil. Remove the sauce from the heat and let cool about 15 minutes before using.This makes a great barbecue sauce for brushing on steaks and chicken--use lemon strips and all! Cover and marinate in the refrigerator for at least an hour before grilling. Baste the meat with additional sauce while grilling. Serve hot off the grill with extra sauce for dipping.Yields about 1 pint. Source: Contributed on-line by Cyndi Whitley.==============Kurt Lucas--Here's a spicy sauce I spent a long time trying to perfect. I think it's great and I'm sure you'll agree if you give it a try. Kurt's Jalapeno Barbecue Sauce Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------- 1 tablespoon canola oil 1 large yellow onion, finely chopped 4 large jalapenos, finely chopped 6 cloves garlic, minced 1 tablespoon peppercorns, ground 1 tablespoon cumin, ground 1 tablespoon crushed red pepper, ground 1 1/2 tablespoons paprika 1 teaspoon oregano, crushed 4 tablespoons ground New Mexican chile 3 tablespoons ground mustard 1 cup cider vinegar 12 ounces beer 28 ounces catsup 1/2 cup brown sugar 1/2 cup blackstrap molasses 2 tablespoons cayenne pepper sauce juice of 1 lime 1 1/2 tablespoons Worcestershire sauce 1 1/2 tablespoons kosher saltSautT onions, garlic, and jalapenos until soft. Add all of the dry spices and sautT about 3 minutes, scraping pan bottom. Deglaze pan with the cider vinegar. Add remaining ingredients and simmer over low heat for about 2 hours. NOTES : I only added 1/4 cup of molasses while the sauce was simmering. After the sauce cooled I decided it needed more molasses and added 1/4 cup more. I think I liked the way the molasses tasted being added without cooking. Try doing it this way and I think you will be pleased.
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