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-   -   How hard is it to make a BBQ Sauce? (https://www.bbq-brethren.com/forum/showthread.php?t=78471)

CUTigerQ 02-15-2010 08:14 PM

How hard is it to make a BBQ Sauce?
 
Ive made a rub that I LOVE now that Ive cut the cayenne from 1/4 CUP to a few tblspoons. Now, I wanna make a sauce, but have no clue where to start. I grew up on Eastern NC BBQ and love the mustard based sauces, but I wanna learn to do tomato based as well. Any of you guys have any "tricks" you wanna share with the noob?

Im like a sponge, guys...I wanna LEARN all I can!

PimpSmoke 02-15-2010 08:19 PM

ketchup, cider vinegar, brown sugar.


build from there

PimpSmoke 02-15-2010 08:23 PM

Steve Petrone's #5 sauce

1 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar
1 tablespoon worchestershire sauce
1 tablespoon rub

Opional but v. good: 1/4 cup meat drippings
(whats left in the foil after the rest)

Simmer to marry the flavors and thicken as desired



Build from there, that's a little better.

Smokin' D 02-15-2010 08:23 PM

Making a sauce is easy. Making a great sauce, now that's not so easy. Probably the best place to start is look in a BBQ cookbook. Mike Mills' book "Peace, Love and BBQ", my current favorite, has some great recipes. And some great stories. Chris Lilly's book is good too. After following some recipes and seeing how things come together, modify the recipe and add in flavors, spices, herbs that you like. Experimentation is the key.

MilitantSquatter 02-15-2010 08:25 PM

Making sauce is fun.. I used to make a lot of sauces but haven't made one in about two years though.

Paul Kirk's Championship Barbecue Sauce's is a good introduction to the thought process about the basics and options that can be explored.

http://www.amazon.com/Paul-Kirks-Cha.../dp/155832125X

Kevin 02-15-2010 08:29 PM

This one doesn't suck.

24 ounce bottle Hunt's ketchup
15 ounce can tomato sauce
2 cups packed brown sugar
1 cup cider vinegar
2 tablespoons Worsy.
2 tablespoons fresh cracked black pepper
2 tablespoons red pepper flakes
2 tablespoons paprika
2 teaspoons onion powder
2 teaspoons dry mustard
4 teaspoons Texas Pete's

Combine all the ingredients in a saucepan. Cook and stir over low heat until the sugar melts and the ingredients are blended, simmer about 10 minutes.

barbefunkoramaque 02-15-2010 08:29 PM

Start with the liquid ingredients FIRST. Aretha Franklin, Billy Ocean, Frank Sinatra, Sir Duke, Billy Dee Williams etc, the really watery stuff. DO NOT put in your Fred Wesleys, Sly Stone or Family Stones in at this stage.

Bring thin liquids to a mother popcorn first and give them the HeatWave with the SPICES first and for only 3rd of a Fifteen Minute Man. This infuses the spices and makes them funky in your funky stank thang. You do not want to leave at a popcorn for too long or it will evaporate.

Next add your Little Richards, your James Browns but not your Jackie Wilsons, Aunt Jemima's, your Taste of Honey, Grace Jones, Moms Mabley or nuthin at this stage either. The point is to get James or Little Richard to melt into the nectar of spices and liquids you made.

This needs to come down to a Phillip Bailey so you can add your Wesley's and your Sly or family stone at this time. Make this funky, close the high hat up and back off your mic for a while.

The final additions of your pectin based funk should be added last. Jackie, jams, jellies, jamimas and joo joos can be added last.

Once this is done, so sauce is complete unless you gave it time to break out in a cold sweat.

PimpSmoke 02-15-2010 08:35 PM

Quote:

Originally Posted by barbefunkoramaque (Post 1183399)
Start with the liquid ingredients FIRST. Aretha Franklin, Billy Ocean, Frank Sinatra, Sir Duke, Billy Dee Williams etc, the really watery stuff. DO NOT put in your Fred Wesleys, Sly Stone or Family Stones in at this stage.

Bring thin liquids to a mother popcorn first and give them the HeatWave with the SPICES first and for only 3rd of a Fifteen Minute Man. This infuses the spices and makes them funky in your funky stank thang. You do not want to leave at a popcorn for too long or it will evaporate.

Next add your Little Richards, your James Browns but not your Jackie Wilsons, Aunt Jemima's, your Taste of Honey, Grace Jones, Moms Mabley or nuthin at this stage either. The point is to get James or Little Richard to melt into the nectar of spices and liquids you made.

This needs to come down to a Phillip Bailey so you can add your Wesley's and your Sly or family stone at this time. Make this funky, close the high hat up and back off your mic for a while.

The final additions of your pectin based funk should be added last. Jackie, jams, jellies, jamimas and joo joos can be added last.

Once this is done, so sauce is complete unless you gave it time to break out in a cold sweat.


When do you add the Flecks with the Bela?

KuyasKitchen 02-15-2010 08:47 PM

Quote:

Originally Posted by barbefunkoramaque (Post 1183399)
Start with the liquid ingredients FIRST. Aretha Franklin, Billy Ocean, Frank Sinatra, Sir Duke, Billy Dee Williams etc, the really watery stuff. DO NOT put in your Fred Wesleys, Sly Stone or Family Stones in at this stage.

Bring thin liquids to a mother popcorn first and give them the HeatWave with the SPICES first and for only 3rd of a Fifteen Minute Man. This infuses the spices and makes them funky in your funky stank thang. You do not want to leave at a popcorn for too long or it will evaporate.

Next add your Little Richards, your James Browns but not your Jackie Wilsons, Aunt Jemima's, your Taste of Honey, Grace Jones, Moms Mabley or nuthin at this stage either. The point is to get James or Little Richard to melt into the nectar of spices and liquids you made.

This needs to come down to a Phillip Bailey so you can add your Wesley's and your Sly or family stone at this time. Make this funky, close the high hat up and back off your mic for a while.

The final additions of your pectin based funk should be added last. Jackie, jams, jellies, jamimas and joo joos can be added last.

Once this is done, so sauce is complete unless you gave it time to break out in a cold sweat.

Bloody hell! Where's that glossary when you need it?

CUTigerQ 02-15-2010 08:55 PM

Quote:

Originally Posted by barbefunkoramaque (Post 1183399)
Start with the liquid ingredients FIRST. Aretha Franklin, Billy Ocean, Frank Sinatra, Sir Duke, Billy Dee Williams etc, the really watery stuff. DO NOT put in your Fred Wesleys, Sly Stone or Family Stones in at this stage.

Bring thin liquids to a mother popcorn first and give them the HeatWave with the SPICES first and for only 3rd of a Fifteen Minute Man. This infuses the spices and makes them funky in your funky stank thang. You do not want to leave at a popcorn for too long or it will evaporate.

Next add your Little Richards, your James Browns but not your Jackie Wilsons, Aunt Jemima's, your Taste of Honey, Grace Jones, Moms Mabley or nuthin at this stage either. The point is to get James or Little Richard to melt into the nectar of spices and liquids you made.

This needs to come down to a Phillip Bailey so you can add your Wesley's and your Sly or family stone at this time. Make this funky, close the high hat up and back off your mic for a while.

The final additions of your pectin based funk should be added last. Jackie, jams, jellies, jamimas and joo joos can be added last.

Once this is done, so sauce is complete unless you gave it time to break out in a cold sweat.

OMG...that was AWESOME!! I could figure out SOME of it, but not all.

barbefunkoramaque 02-15-2010 08:56 PM

What that means is that the inefficiency of trying to distribute your spice flavors in a think medium that has to simmer all day is moronic. Why people start with their thickest ingredient first staggers the imagination.

There is an order to chaos.

I make this special sauce with tomato paste (family Stone-i think), vinegar, beef drippings from the briskets and v8 juice. Now can you imagine me mixing up the spices into the paste?

Yeah... the above is about as close as you can get to angleos STORE sauce.

Boshizzle 02-15-2010 09:22 PM

Here are three tips.

If you use sugar (cane, brown, etc.) heat the sauce to make sure the sugar dissolves properly.

If you need to thicken your sauce, mix some cold liquid (vinegar, water, apple juice, or a combo of the three, etc. Not much liquid, you only need about 1/4 of a cup or less.) with a tablespoon of corn starch for every two cups of liquid you are trying to thicken. Mix just the corn starch into the 1/4 cup or less of the liquid well so that there are no lumps. Bring the sauce to a gentle boil and wisk in just enough of the corn starch mixture to bring it to the desired thickness.

Try adding a little apple sauce to your BBQ sauce. It's good sometimes for a change.

barbefunkoramaque 02-15-2010 09:37 PM

a year ago I would have told you Boshizzle had lost his mind.

Fact is, I learned a peach preserve/vinegar/brown sugar cause that was out of this world and mostly because it did not get reduced.... how did they thicken it??? corn starch.

Boshizzle knowledge here is comparable to like those soft nubile perky breasts that point up in a very legitimate and intelligent manner.

barbefunkoramaque 02-15-2010 09:38 PM

for liquor flavored sauces, fuse out liquor in a simple syrup first.

Boshizzle 02-15-2010 09:42 PM

Quote:

Originally Posted by barbefunkoramaque (Post 1183490)

Boshizzle knowledge here is comparable to like those soft nubile perky breasts that point up in a very legitimate and intelligent manner.

Well, that's HIGH praise, I think. :biggrin:

Three porks 02-15-2010 09:58 PM

Quote:

Originally Posted by barbefunkoramaque (Post 1183399)
start with the liquid ingredients first. Aretha franklin, billy ocean, frank sinatra, sir duke, billy dee williams etc, the really watery stuff. Do not put in your fred wesleys, sly stone or family stones in at this stage.

Bring thin liquids to a mother popcorn first and give them the heatwave with the spices first and for only 3rd of a fifteen minute man. This infuses the spices and makes them funky in your funky stank thang. You do not want to leave at a popcorn for too long or it will evaporate.

Next add your little richards, your james browns but not your jackie wilsons, aunt jemima's, your taste of honey, grace jones, moms mabley or nuthin at this stage either. The point is to get james or little richard to melt into the nectar of spices and liquids you made.

This needs to come down to a phillip bailey so you can add your wesley's and your sly or family stone at this time. Make this funky, close the high hat up and back off your mic for a while.

The final additions of your pectin based funk should be added last. Jackie, jams, jellies, jamimas and joo joos can be added last.

Once this is done, so sauce is complete unless you gave it time to break out in a cold sweat.

wtf?

landarc 02-15-2010 10:16 PM

Don't any of you have the Barbefunkoramaque glossary handy?

I should make you all search for this, but, I don't want to get smacked...
http://www.bbq-brethren.com/forum/sh...ad.php?t=66331

Captain Dave 02-15-2010 10:46 PM

What who what is Billy Ocean? No more love on the run?

frognot 02-16-2010 03:09 AM

Quote:

Originally Posted by KuyasKitchen (Post 1183426)
Bloody hell! Where's that glossary when you need it?


Bookmark this bad boy in all it's funky glory http://www.bbq-brethren.com/forum/sh...ad.php?t=66331

Just noticed landarc beat me to this. Hell, it's 0310 & i'm screwing the pooch at work.

bigabyte 02-16-2010 07:10 AM

Quote:

Originally Posted by frognot (Post 1183669)
Hell, it's 0310 & i'm screwing the pooch at work.

:shock::shock::shock:You actually get paid for that?:shock::shock::shock:

seattlepitboss 02-16-2010 08:48 AM

Uh, OK, funk, what the heck is Grace Jones and Moms Mabley?

seattlepitboss 02-16-2010 08:53 AM

OK, guys, without more definitions from our infinitely colorful funkster, this is the best translation I can do:

Start with the liquid ingredients FIRST. Vinegar, water, olive oil, worcestershire sauce, beer etc, the really watery stuff. DO NOT put in your mustards, ketchup, or tomato sauce in at this stage.

Bring thin liquids to a boil first and give them the HeatWave with the SPICES first and for only five minutes. This infuses the spices and makes them funky in your funky stank thang. You do not want to leave at a boil for too long or it will evaporate.

Next add your sugars, your brown sugars but not your corn syrups, maple syrups, honey, Grace Jones, Moms Mabley or nuthin at this stage either. The point is to get the brown sugar or white sugar to melt into the nectar of spices and liquids you made.

This needs to come down to a simmer so you can add your mustards and your ketchup or tomato sauce at this time. Continue to simmer for awhile.

The final additions of your pectin based funk should be added last. Corn syrup, jams, jellies, syrups and joo joos can be added last.

Once this is done, so sauce is complete unless you gave it time to break out in a cold sweat.

bigabyte 02-16-2010 08:58 AM

Quote:

Originally Posted by seattlepitboss (Post 1183797)
OK, guys, without more definitions from our infinitely colorful funkster, this is the best translation I can do:

Start with the liquid ingredients FIRST. Vinegar, water, olive oil, worcestershire sauce, beer etc, the really watery stuff. DO NOT put in your mustards, ketchup, or tomato sauce in at this stage.

Bring thin liquids to a boil first and give them the HeatWave with the SPICES first and for only five minutes. This infuses the spices and makes them funky in your funky stank thang. You do not want to leave at a boil for too long or it will evaporate.

Next add your sugars, your brown sugars but not your corn syrups, maple syrups, honey, Grace Jones, Moms Mabley or nuthin at this stage either. The point is to get the brown sugar or white sugar to melt into the nectar of spices and liquids you made.

This needs to come down to a simmer so you can add your mustards and your ketchup or tomato sauce at this time. Continue to simmer for awhile.

The final additions of your pectin based funk should be added last. Corn syrup, jams, jellies, syrups and joo joos can be added last.

Once this is done, so sauce is complete unless you gave it time to break out in a cold sweat.

WTF? That's more like Milli-Vanilli!

Capn Kev 02-16-2010 10:00 AM

Quote:

Originally Posted by barbefunkoramaque (Post 1183399)
Start with the liquid ingredients FIRST. Aretha Franklin, Billy Ocean, Frank Sinatra, Sir Duke, Billy Dee Williams etc, the really watery stuff. DO NOT put in your Fred Wesleys, Sly Stone or Family Stones in at this stage.

Bring thin liquids to a mother popcorn first and give them the HeatWave with the SPICES first and for only 3rd of a Fifteen Minute Man. This infuses the spices and makes them funky in your funky stank thang. You do not want to leave at a popcorn for too long or it will evaporate.

Next add your Little Richards, your James Browns but not your Jackie Wilsons, Aunt Jemima's, your Taste of Honey, Grace Jones, Moms Mabley or nuthin at this stage either. The point is to get James or Little Richard to melt into the nectar of spices and liquids you made.

This needs to come down to a Phillip Bailey so you can add your Wesley's and your Sly or family stone at this time. Make this funky, close the high hat up and back off your mic for a while.

The final additions of your pectin based funk should be added last. Jackie, jams, jellies, jamimas and joo joos can be added last.

Once this is done, so sauce is complete unless you gave it time to break out in a cold sweat.

Looks like some Widespread Panic to me! :-D

barbefunkoramaque 02-16-2010 10:00 AM

Quote:

Originally Posted by seattlepitboss (Post 1183791)
Uh, OK, funk, what the heck is Grace Jones and Moms Mabley?

Mole Sauce and Prickly Pear Nectar if you use it.

FretBender 02-16-2010 10:07 AM

Now you went and did it! You get started making sauces you may never stop, but it's a good diversion from making rubs and cooking BBQ!

barbefunkoramaque 02-16-2010 11:21 AM

Hey Fret Bender... ever seen a five string bend?

Southern Home Boy 02-16-2010 01:19 PM

Nobody mentioned Mole butts... I'm surprised.

Molasses makes a great addition to a tomato-based sauce. It sweetens and thickens at the same time. Plus it adds a nice dark, rich flavor that you don't get with just brown sugar or syrups.

Lake Dogs 02-16-2010 01:33 PM

Mayretter, I too enjoy the sauce of a mustard persuasion on occasion. However, we're
in a minority.

I've had pretty good reviews on this sauce:

Tomato Sauce
Pure Cane Syrup
Grape Jelly (Yep, not a typo)
Lee & Perins Worchestershire
a little cayenne pepper

Southern Home Boy 02-16-2010 01:43 PM

Quote:

Originally Posted by Lake Dogs (Post 1184147)
Mayretter, I too enjoy the sauce of a mustard persuasion on occasion. However, we're
in a minority.

I love a good S. Carolina Mustard Sauce. It's just that most folks in my vicinity aren't familiar with 'em, so I don't use them too much.

If it's not sweet, thick, tomatoey and sticky, then it ain't barbecue sauce.:icon_smil

barbefunkoramaque 02-16-2010 01:58 PM

link to my mustard based sauce video

AKa Hit me Fred

http://www.youtube.com/user/Popdaddy...52/PGS5WyyZrA4

Link to my Beale Street Red and Wett

http://www.youtube.com/user/Popdaddy...59/i_rERFZfEUc

ChiefOsceola 02-16-2010 06:46 PM

Question for The Funky One...

Is Family Stone regular tomato paste?

Bogus Chezz Hawg 02-16-2010 06:51 PM

Quote:

Originally Posted by Smokin' D (Post 1183389)
Making a sauce is easy. Making a great sauce, now that's not so easy. Probably the best place to start is look in a BBQ cookbook. Mike Mills' book "Peace, Love and BBQ", my current favorite, has some great recipes. And some great stories. Chris Lilly's book is good too. After following some recipes and seeing how things come together, modify the recipe and add in flavors, spices, herbs that you like. Experimentation is the key.

I couldn't agree more!

baldbill 02-17-2010 03:08 AM

Whatever you do, when you are making a sauce, document your ingrediants and amounts etc. THeres nothing worse than coming up with a great sauce only to realize you didnt write the recipe down.


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