Home made BBQ sauce

[Macanudo]

Anyone got a good recipe for some home made stuff? Let me caveat something:

1. I'm going to make a pot roast in my slow cooker tomorrow (or today, depending on your time zone)
2. The recipe I'm going to use calls for pouring a bottle of BBQ sauce over it (from the crock pot thread)
3. I don't have any vinegar at home and I don't want to go to the store for it. A lot of the recipes I'm seeing on line call for vinegar.

What I do have:
Onions
Roma tomatoes
Whole garlic
Worcestershire Sauce
Garlic Powder, Garlic Pepper, Pepper, Salt, Ground Mustard, Chili Powder, Paprika, etc
Steak Sauce (I don't use this crap but we keep it around.)
Ketchup
Olive and Vegetable Oil
Maple Syrup

Am I just gonna have to bite the bullet and go to the store or can anyone help me concoct something out of the stuff I have?

 

[#3Rules]

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[Macanudo]

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[scottsins]

best i have ever had at home:

Stubbs Spicy (easy to locate in Wash. St) + Vinegar + drippings from brisket.

 

[UTEE]

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[Macanudo]

Yeah, they sell Stubbs up here. I just need to keep a jar or two on hand for days like this.

 

[Idahorn2]

Vinegar is good for you. Napoleon knew this and saw to it that his troops had a cup or more of red wine vinegar every day--used mostly to add to their boiled meats and vegetables. Something about it keeping their bowels "sweet."

While that is certainly irrelevant to anything, your recipe already contains vinegar: in the ketchup, the prepared mustard, and the Worcestershire sauce. Lemon juice is not that far from vinegar and is another very beneficial acid. I would skip the brown sugar and use molasses; about half as much as the sugar. I would also use Chili sauce (such as Heinz) in place of half the catsup. These changes might make it a little more complex in flavor.

I am not suggesting this for your sauce, but the next time I make my own (which has been posted here a couple of times) I plan to introduce some celery into the recipe; maybe 3/4 cup minced.

Two reasons: celery has a nice subtle quality of making things more savory, and famous old-timer Walter Jetton used quite a bit of it in his BBQ sauce. He would boil the celery for awhile and then strain out the fibrous part. I don't think you really notice it is there, just that it isn't there the next time when you leave it out.

If any of your ancestors lived in Texas a hundred years ago, I can guaran-dam-tee they had molasses and cider vinegar in the pantry.

Oh, and flush the Yankee boiled tree sap.

 

[Macanudo]

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[DallasHorn]

This is recipe for the BBQ sauce they make at Luling City Market.

this makes about a ½ pint or maybe a pint. And remember to let it sit in the fridge for a bit (preferably overnight)…… much better after it has sat in the ‘fridge for a bit…. Enjoy!!!!

1 8oz. can of tomato sauce

¼ cup of mustard

1 teaspoon of Louisiana Hot Sauce (or to taste depending on the amount of spice you want)

5 Tablespoons of brown sugar

½ teaspoon black pepper

1 Tablespoon vinegar
mix all together (probably best with a hand held cake batter mixer OR just go with a spoon) and there ya go

 

[Idahorn2]

Dallas: given the rep of the Luling Mkt around here (and the simplicity of the recipe) we'll give that a try.

 

[DallasHorn]

I like it, once you try it, you might want to alter certain flavors a bit. I like vinegar and hot sauce so I add a bit more. No reason to add 20 ingredients to make a sauce.

 

[Beamwalker]

Man, I still regret never going to bongos when they were shutting down and asking for their sauce recipe. I loved that stuff.

 

[PipFunatUT]

my mawmaw always adds chicken broth to hers when we make BBQ crabs, if that helps any.

 

[DeadHeadHorn]

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[UTEE]

So, what was your recipe and how did it turn out?

 

[AvengeKingTut]

Trust me when I say, listen to Idahorn2. I have been to his house for many a 'Horns game, and the man can cook!

 

[Macanudo]

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[William Cannon]

there is nothing home made about it if you use ketchup, IMO.

 

[Ag with kids]

Use this instead of store bought ketchup

Is THAT homemade enough for you?

 

[Idahorn2]

Using catsup makes it non-homemade?
So I guess there is nothing homemade about it if you add Worcestershire Sauce?
No garlic powder either, unless we dry and grind it ourselves.
No prepared mustard, mix our own; only we have to make our own vinegar; none of that bottled stuff for us purists.
No tomato sauce, make our own-- do we have to grow our own tomatoes?
And since we must make our own Louisiana Hot sauce, we should get some latex gloves for handling those Tabasco peppers.

 

[UTEE]

Using ketchup is fine.

 

[scottsins]

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[William Cannon]

geeze calm down, I was just being a smart *** and forgot to use a ->

I personally don't care, I'm not eat'n his sauce and if I did I'm sure it would be good.

but since we're on the topic, doesn't it seem a little IRONIC to use one condiment to make another condiment?

 

[UTEE]

Not really, WC, it's part of the natural order of things. There's a hierarchical taxonomy for condiments. Complex sauces like BBQ sauce are at one end. Salt is at the opposite end. Pretty much everything else is in-between.

 

[Macanudo]

Heh, this is funny. I was reorganizing our pantry and buried in the back is a bottle of Stubbs BBQ Sauce. Oops.

 

[DallasHorn]

Stubb's......I could use some of that. Make some awesome pulled pork in the slow cooker the other day. I know I did not use a smoker, but you can take a pork tenderloin a few choice ingredients and make some great pulled pork sandwiches. Great for a party.