Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 03-14-2011, 07:48 PM   #1
Full Fledged Farker
Beerbecue's Avatar
Join Date: 08-21-10
Location: Sierra foothills
Default Anyone make their own barbecue sauce?

I like to make my own sauce if I have the time and when i do I always leave out the liquid smoke flavor so common in BBQ sauces in favor of my hard won natural smoke flavor.So do you make your own tomato based or do you use other fruits and sugars?
Beerbecue is offline   Reply With Quote

Old 03-14-2011, 07:50 PM   #2
Babbling Farker

cpw's Avatar
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad

Check out this thread:

It's awesome!
Outlaw 2860 Porch Model
Lang 84 Deluxe
Yoder YS640
Savannah, GA
Yes, Dear BBQ on Facebook
Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store
cpw is offline   Reply With Quote

Old 03-14-2011, 07:58 PM   #3
Mr. Bo
is one Smokin' Farker
Mr. Bo's Avatar
Join Date: 04-15-07
Location: Bisbee, AZ

cpw got that right.

Last weekend I tried some home made apple bbq sauce that I got from HUCKS in Trade round 30. It was some good stuff!
55 gallon smokin' UDS
BBQ Grillware gas grill
Pit-Boss 700 Deluxe
Traeger Lil Pig
Mr. Bo is offline   Reply With Quote

Thanks from:--->
Old 03-14-2011, 08:14 PM   #4
Babbling Farker
Join Date: 11-11-07
Location: Gone

Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote

Old 03-14-2011, 08:24 PM   #5
Hoosier Chef
Got Wood.
Join Date: 12-31-10
Location: Indianapolis, IN

A better question would be....Does anyone not make their own?

[FONT=Trebuchet MS][SIZE=3][COLOR=red]Smokin' Hoosier BBQ Catering and Comp Team[/COLOR][/SIZE][/FONT]

[FONT=Georgia][COLOR=blue]12'x30" Dual Axle Smoker Trailer[/COLOR][/FONT]

[FONT=Georgia][SIZE=1][COLOR=seagreen]KCBS Member #61221[/COLOR][/SIZE][/FONT]
Hoosier Chef is offline   Reply With Quote

Old 03-14-2011, 09:10 PM   #6
is One Chatty Farker
GreenDrake's Avatar
Join Date: 06-21-10
Location: Right over there

Absolutely, I use a couple different methods, including one from Raichlen's book. I then tweak the flavor profile significantly for my own tastes. I do use liquid smoke as well, when mixing a sweet and smoky sauce. Nothing on the shelf can compare.
GreenDrake is offline   Reply With Quote

Old 03-14-2011, 09:13 PM   #7
is one Smokin' Farker
BlueHowler's Avatar
Join Date: 07-28-10
Location: Centennial, Colorado

I make 98% of my own BBQ sauce and the other 2% is my own tweaking of a bottled sauce to make it better.

Most of the ones I make are tomato based but definitely never using, again I'll say never using liquid smoke. I'm a big fan of fruit based sauces especially on pork, chicken, and even fish.

The people that mass produce BBQ sauce are trying to appeal to as many people as will buy their product so I like to compare the sauces to music. There are hundreds of bands that appeal to several hundred thousand people but when you listen to them they lack something. When you listen to them you just say "how can anyone really like this band?"

I like to think most of my homemade sauces are the equivalent to bands like the Allman Brothers, Government Mule, and Lynyrd Skynyrd. Not everyone likes them but they rock and always deliver good tasteful music to those that do like them.

I make BBQ sauces to please my tastes and several of my close friends that truly understand and appreciate BBQ. I do not want to make a sauce that will appeal to some 18 year old city bred person that thinks a McRib is good BBQ.
BlueHowler is offline   Reply With Quote

Thanks from:--->
Old 03-14-2011, 09:50 PM   #8
is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi

I make my own all the time...I usually use crushed Tomatoes and Salsa to kick things off...I also include Sauteed Garlic, Red Bell Peppers, Celery, and Vidalia Onions
Getting A smoke Ring is were it's at Yall
peppasawce is offline   Reply With Quote

Old 03-14-2011, 09:55 PM   #9
somebody shut me the fark up.

Wampus's Avatar
Join Date: 06-05-09
Location: Mooresville, IN


I don't have my own original recipe necessarily, but I do make sauces from recipes that I like. My favorite is a SC mustard vinegar sauce that happens to be coming up NEXT in the thread cpw mentioned above:

Although I love some molasses based or tomato based sauces, my personal favorites are the mustard/vinegar sauces.

I also like a few commercial sauces (not that I've tried them all), but sometimes I doctor them. I like SBR's, but like to also add some cayenne and white vinegar to give it some 'snap'.
"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ."
-Mahatma Gandhi
Wampus is offline   Reply With Quote

Old 03-14-2011, 10:37 PM   #10
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

I normally make my own but I got some Blues Hog & Tennessee Red recently to check them out, which I will be doing this weekend. I tend to go for mustard sauces and vinegar sauces when making them, and I actually use very little sauce when you get down to it.
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
Avatar by my son!
gtr is online now   Reply With Quote

Old 03-14-2011, 10:40 PM   #11
Knows what a fatty is.
Join Date: 06-12-10
Location: Bluffton, IN

I make my own. It's a mustard based sauce that's been in the family a few generations. Been working on a few different tomato based sauces though.
nitelightboy is offline   Reply With Quote

Old 03-15-2011, 01:05 AM   #12
somebody shut me the fark up.

frognot's Avatar
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles

Originally Posted by Hoosier Chef View Post
A better question would be....Does anyone not make their own?

Yep, me. I've tried several times with different recipes but they're never anywhere as good as Blues Hog or Head country. Now rubs is another matter.
2021 Texas BBQ Brethren Spring Bash (link)

gtr's Big Pig Roast in SoCal 9-1-2019 (link)

Large Big Green Egg

"If you really care about this place, you'll show some respect for it." deguerre

"Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa

" . . . which includes frognot, who is a SoCal Pharker by now" gtr
frognot is offline   Reply With Quote

Old 03-15-2011, 06:04 AM   #13
Full Fledged Farker
Join Date: 09-01-10
Location: Lincolnton, NC

I frequently make my own and my wife and I are going to start on some fruit-based sauces soon. This is a lot of fun and a big part of the hobby for me.

For competition, I use commercial sauces. Reason: Consistency. I've found several that do well and that I can count on to produce good balance. None of them contain any extra smoke-flavor additives. A little smoke is a good thing, but not in the sauce.
[FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT]
Memphis Advantage
NOS American Made Traeger 075
Weber Performer
Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I]
Grillin' and Smokin' like crazy for over 40 years :whoo:
[COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]
Hub is offline   Reply With Quote

Old 03-15-2011, 07:49 AM   #14
Lake Dogs
Quintessential Chatty Farker

Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance


Actually, refer to infernooo's thread (listed earlier here). I too am of the opinion that
BBQ sauce should not have smoke flavor in it, and you'll see why if you read his

Best of luck.
Hance - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset...
Was Lang 84DX, now Bubba Grills 250R and many Weber grills
Lake Dogs is offline   Reply With Quote

Old 03-15-2011, 08:22 AM   #15
Babbling Farker

spicewine's Avatar
Join Date: 09-13-04
Location: Columbia Missouri

Sure do.
The "Sauce Whisperer"

Award Winning Smokers, Sauces and Spices
Columbia Missouri



AMERICAN ROYAL 2009 & 2017

MOFO Chapter
CISC Master BBQ Chef
spicewine is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sauce....make it or buy it? Tommieblue Competition BBQ 15 06-23-2011 07:34 AM
Every time I make a sauce Cliff H. Q-talk 38 10-19-2010 07:15 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 09:04 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2021, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts