Kid Cid Posted February 20, 2009 Share Posted February 20, 2009 I have three BBQ sauces that I make, a Jack Daniels based one, a southwestern one with chipotles and South Carolina mustard based sauce. All of them are good table sauces but they are a tad thin when applied during the grilling process. Anyone got a good grilling sauce they make? Quote Link to comment Share on other sites More sharing options...
gbpfan1231 Posted February 21, 2009 Share Posted February 21, 2009 Bump. I also would love a good homemade BBQ sauce. Quote Link to comment Share on other sites More sharing options...
untateve Posted February 22, 2009 Share Posted February 22, 2009 I found this one in my files but I don't think I've ever tried it, so I can't endorse it: Thick BBQ SauceThick Thick BBQ Sauce 3/4 cup cider vinegar 1/2 cup catsup 1/4 cup chili sauce 1/4 cup Worcestershire sauce 1/4 cup finely chopped onions 2 garlic cloves, finely minced 1 Tbsp brown sugar 1 Tbsp fresh lemon juice 1/2 tsp. dry mustard dash of ground red pepper Combine all in a saucepan, bring to a boil over medium heat stirring occasionally. Reduce heat and simmer uncoveres 40 minutes. Stir occasionally. Makes 1 3/4 cups Same for this one: Killer BBQ Sauce 3 cans tomato sauce 1/2 cup balsamic vinegar 1/3 cup cider vinegar 1 cup brown sugar juice of 3 lemons 3 large cloves garlic 1-2 tsp black pepper (or more to taste) 1 tbs salt (or less to taste) 1 tbs cayenne pepper 1 tbs hot red chile 1 tbs paprika 2-3 tsp Tabasco (or more to taste) 1/2 tsp ground cumin Combine everything in a double boiler, stirring occasionally, until the sauce is the thickness you want. Be sure not to let the mixture come to a boil, though, it ruins the flavor. To get it to a state where it sticks to the ribs without help usually takes me about 45-70 min over a gentle boil. Generally speaking, I've used this book quite a bit in creating sauces: http://www.amazon.com/Paul-Kirks-Champions...9446&sr=8-1 I haven't taken the time to write down what I do. I generally grab a recipe from the book and add/delete whatever I feel like. I almost always simmer it a lot longer than the recipe calls for, let it cool and store it for a night or two before using. Then I heat it up again and taste and then adjust flavors as needed. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 22, 2009 Share Posted February 22, 2009 been a while since i've made a bbq sauce... iirc, i used molasses, br sugar, chipotles as my flavors (beyond the spices) Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted February 23, 2009 Share Posted February 23, 2009 I usually start here - find one that sounds good and adjust to my taste. Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted February 23, 2009 Share Posted February 23, 2009 I have three BBQ sauces that I make, a Jack Daniels based one, a southwestern one with chipotles and South Carolina mustard based sauce. All of them are good table sauces but they are a tad thin when applied during the grilling process. Anyone got a good grilling sauce they make? Have you tried stirring some arrowroot into one of your sauces? I am not sure if that would affect the taste (I guess no, though) but it will thicken it. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted February 23, 2009 Author Share Posted February 23, 2009 Have you tried stirring some arrowroot into one of your sauces? I am not sure if that would affect the taste (I guess no, though) but it will thicken it. Arrowroot does make a nice thinkening agent as it doesn't affect the flavor cornstarch works as well. It's not the consistency so much as the flavor. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted February 23, 2009 Author Share Posted February 23, 2009 I usually start here - find one that sounds good and adjust to my taste. hmmm...lots of places to start here. I guess I've got to put some time in the kitchen. Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted March 2, 2009 Share Posted March 2, 2009 (edited) Arrowroot does make a nice thinkening agent as it doesn't affect the flavor cornstarch works as well. It's not the consistency so much as the flavor. Ah...so by "a tad thin" you meant thin on flavor, not on consistency? In that case, have you tried making a bigger batch and doing a slow simmer to reduce it back down? Edited March 2, 2009 by Caveman_Nick Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted March 2, 2009 Author Share Posted March 2, 2009 Ah...so by "a tad thin" you meant thin on flavor, not on consistency? In that case, have you tried making a bigger batch and doing a slow simmer to reduce it back down? You know, I should have throught of that but didn't I'm just going to have to give that a try. Quote Link to comment Share on other sites More sharing options...
Big Country Posted March 2, 2009 Share Posted March 2, 2009 You know, I should have throught of that but didn't I'm just going to have to give that a try. Care to post your recipes. I've never made my own BBQ sauce but it is something I would really like to do, especially since we can grill pretty much year round out here. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted March 3, 2009 Author Share Posted March 3, 2009 Jack Daniels BBQ Sauce 1/2 onion, minced 4 cloves garlic, minced 3/4 cup Jack Daniels whiskey 1/2 tsp ground black pepper 1/2 Tbs salt 2 cups ketchup 1/4 cup tomato paste 1/3 cup cider vinegar 1/4 cup Worcestershire sauce 1/2 cup packed brown sugar 1/3 tsp Tabasco In a large saucepan over medium heat, combine the onion, garlic, and Jack Daniels. Simmer for 10 minutes or until the onion is translucent. Mix in the remaining ingredients and bring to a boil. Reduce heat and simmer for 20 minutes. I prefer my sauce smooth so I run it through a sieve to remove the onion pieces. Southwestern BBQ Sauce 1 cup rice vinegar 1 cup cider vinegar 2 tsp ground cloves 1 tsp ground allspice 2 Tbs ground coriander 1 medium onion, diced 1 head roasted garlic, peeled and chopped 1/4 olive oil 1 cup brown sugar 1/4 cup molasses 1 cup chipotle chiles in adobo sauce, pureed 1 20 oz bottle ketchup 1 Tbs Worcestershire sauce 1/4 tsp salt Mix together the vinegars and spices in a saucepan. Reduce by half over medium heat (about 10 minutes). In a large pan, saute the onion and garlic lightly in teh olive oil until soft. Add the brown sugar and molasses.Reduce slightly then add the vinegar mix and the remaining ingredients. Cook slowly over low heat for 1 hour. This one needs to be strained through a sieve. Carolina Mustard BBQ Sauce 1 1/2 cups prepared yellow mustard 7 Tbs brown sugar 8 Tbs tomato paste 5 Tbs cider vinegar 1 Tbs Worcestershire sauce 1/2 tsp ground cayenne pepper 1/2 tsp ground black pepper 1/2 tsp granulated garlic Whisk all the ingredients together in a saucepan over medium heat. SImmer until the sugar is dissolved. Quote Link to comment Share on other sites More sharing options...
Big Country Posted March 3, 2009 Share Posted March 3, 2009 Thank you KC. Will give these a try Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted May 19, 2009 Author Share Posted May 19, 2009 bump for peteteacher Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted May 20, 2009 Share Posted May 20, 2009 Carolina Mustard BBQ Sauce 1 1/2 cups prepared yellow mustard 7 Tbs brown sugar 8 Tbs tomato paste 5 Tbs cider vinegar 1 Tbs Worcestershire sauce 1/2 tsp ground cayenne pepper 1/2 tsp ground black pepper 1/2 tsp granulated garlic Whisk all the ingredients together in a saucepan over medium heat. SImmer until the sugar is dissolved. Made one similar this weekend - minus the tomato paste and add red pepper flakes. My favorite carolina sauce to date. Quote Link to comment Share on other sites More sharing options...
Swiss Cheezhead Posted May 23, 2009 Share Posted May 23, 2009 You might have seen mine, which I posted here last summer: http://forums.thehuddle.com/index.php?show...=249022&hl=. One of the main reasons I like it is because it's thick enough that it really glazes nicely on the grill. It's got enough flavor that I sometimes add a little water to the table portion. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted May 23, 2009 Author Share Posted May 23, 2009 You might have seen mine, which I posted here last summer: http://forums.thehuddle.com/index.php?show...=249022&hl=. One of the main reasons I like it is because it's thick enough that it really glazes nicely on the grill. It's got enough flavor that I sometimes add a little water to the table portion. No, I missed that post, I gotta try that sometime. Right now I got a ton of BBQ sauce in the fridge. Thanx for the bump. Quote Link to comment Share on other sites More sharing options...
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