Help: how to make home-made barbecue sauce?

[hornian]

I don't think my barbecue needs sauce, but if my guests want some I want to have it there for them, and I don't want to just buy something from the store if I can help it.

I plan to use the drippings from the brisket after it goes in the foil, but what should I build on from there? I found this recipe that looks alright, even though it is from an aggy site.

But if you have a different/better way to do it, let me know. I plan to make it tonight, so I have a little time, but I need to know so that I can buy everything and get it made.

 

[scottsins]

that recipe looks pretty good, with one glaring omission...

the grease/drippings, which you know are mandatory.

I've actually made store-bought sauce (stubs spicy) VERY good, by thinning down with cider vinegar and drippings.

it's the easiest way to make sauce like good Q places have, which is impossible to find in stores.

 

[jimmyjazz]

I've cobbled together decent results by combining BBQ sauce recipes (which almost always call for ketchup) and ketchup recipes, but nothing has ever been a home run. I know you don't want to go store-bought, but I'll let you in on a secret -- just about the only good thing ever to come from Oklahoma not named "Darrell Royal":

 

[scottsins]

also, I know cooper's bottles their sauce and sells it in their restaurants. maybe central market would have it.

 

[Orangeblood]

Open a bottle of Luling City Market sauce.

You can come by the house if you need one or two.

 

[12thStudStan]

Many BBQ restaurants & caterers use Cattlemen's as a base and doctor it up. They use Cattlemen's because it is pretty cheap when you buy it in a 5 gallon bucket and makes a good base. I learned that from a manager of a high volume restaurant/catering operation. I have done the same on occasion when pressed for time. Add some drippings and some other ingredients like honey, cider vinegar, crushed peppers, libations, etc. and you have a shortcut version of a home-made sauce.

Making sauce from scratch isn't hard though and you will take even more pride in your cue when you have your own sauce to go with it. Some people want sauce on bbq even though it might need it, so it's a good thing to have. I often wonder if they are the same people who salt their food before they taste it and put ketchup on a wonderful steak.

 

[scottsins]

In reply to:

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[#3Rules]

hornian - thanks for the info about GSP's. I've tried making my own sauce a few times. Mostly I've just obtained recipes from various bbq boards. They've all been good, but I wouldn't call any of them outstanding, but I'm also always very hard on my cooking, my guest thought all of these wre great. Here are a few I've saved -

Cajun Barbeque Sauce

2 sticks butter
1 cup Worcestershire sauce
1 tsp. dry mustard
3 cloved crushed garlic
1 large diced onion
1 cup catsup
1 cup white vinegar
2 Tbsp. lemon juice
3 Tbsp. brown sugar
Tabasco sauce to taste

Mix all ingredients; bring to a boil.
Cover and simmer 30 minutes.
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Lone Star Hot BBQ Sauce:
1/2 small Jalapeno Pepper ($ .22)
1/2 small chopped Yellow Onion ($ .18)
1 1/2 cup Ketchup ($ .89)
2 Tbsp. Cider Vinegar ($ .03)
2 Tbsp. light Brown Sugar ($ .13)
2 tsp. Red Pepper Flakes ($ .07)
2 Tbsp. Root beer ($ .05)
2 Tbsp. Worcestershire Sauce ($ .08)
Puree the pepper and onion in a food processor then combine with remaining ingredients. Mix with a hand mixer until smooth, then simmer over medium heat for 1 hour. Chill the portion you don't use immediately.
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Piedmont Carolina Red

1/2 cups cider vinegar
1/2 cup catsup
1/2 teaspoon cayenne
1 tablespoon sugar
1 teaspoon salt

Mix together all ingredients and simmer for 20 minutes or so.

 

[Idahorn2]

The first time I tried this recipe, over twenty years ago, it's taste took me back to the '50's. Except for a couple of one-shot experiments, I have not made any other sauce since the early '80's. The card I have the recipe on is really spotted and almost worn out.

3/4 cup cider vinegar
3/4 cup water
1 1/2 tsp salt
1 tsp coarse ground pepper
1 tsp Hungarian paprika
2 Tb dark brown sugar
1 Tb dark molasses
3 Tb dry mustard (the signal ingredient)
1/2 cup catsup
1/4 cup chile sauce
3 Tb Worcestershire sauce
1 clove garlic, pressed
2 Tb minced onion, or a little more
1/2 cup butter

Mix vinegar, water, salt, pepper, paprika, dry mustard, brown sugar, and molasses. Water should be a little warm. Allow this to sit while continuing the cooking. Saute the garlic and onions a while in the butter, until the onions are translucent. Add the ketchup and chile sauce along with the Worcestershire sauce; bring all this to a boil over medium heat. Then add the vinegar mixture. Now the trick is to associate it with some smoke. On river trips I just put the pot on the downwind side of the grill as I cook the country ribs. At home I put it inside the smoker. It should simmer for a good hour or thereabouts.

It definitely has some whang to it, and that is because of the mustard.

 

[Tex Pete]

This isn't from scratch, but it tastes great:

Mix a small bottle of Stubb's, an large bottle of Sweet Baby Ray's, and a small bottle of Kraft Original. Add in a little brown sugar, salt, pepper, worcestershire sauce, onion flake, cider vinegar, and whatever other flavors you like. It's always good!