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bbq sauce

i have a little problem and i thought ya"ll could help me our my girlfriend has volenteered me to make bar-b-que for fifty people and i donot have my own sauce i would like to know if anyone has any that could be called "homemade" i promise i will give you all the credit but do not want to buy something that someone can go out and buy in a store. thanks


  • egretegret Posts: 4,107
    Here are a few you can have a look at :

  • tach18ktach18k Posts: 1,607
    Dr. BBQ has a great simple one. Its in his cook book.

  • YBYB Posts: 3,861
    This is a good BBQ sauce.

    [ul][li]JJ's BBQ Sauce[/ul]
  • fishlessmanfishlessman Posts: 22,739
    these are elder wards, both good. i would make three sauces, a vinegar based, the tomato based, and a mustard based.

  • thirdeyethirdeye Posts: 7,428
    BENTE,[p]It always helps to have at least two sauces. One sweet and one hot. If you decide to go for three, try a Carolina mustard or vinegar based sauce.[p]~thirdeye~

    Happy Trails

    Barbecue is not rocket surgery
  • RRPRRP Posts: 21,821
    I recommend J. K.'s Wild Boar Soul Sauce to the 10th degree. It is GOOOOOD!!!!

    [ul][li]the link back to 2001[/ul]
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • RRP,
    this looks real good sounds like a winner

  • previously copied from another site

    Wild Boar Soul BBQ Sauce
    This is a "1/2" recipe, and makes 2 quarts.

    Mix in big pot over low heat

    1/6 cup salt
    2 cups sugar
    1/2 heaping cup packed brown sugar
    1 cup beef boullion strong
    6 Cups water

    When sugars dissolve, add

    1 cup yellow mustard
    1/2 cup white vinegar
    1/2 cup Wrights liquid smoke.
    1 Cup Worcestershire
    2 cups (16oz) tomato paste
    Kitchen Bouquet to darken (Optional, don't worry if you don't have this)
    Chili Powder (the real thing), cayenne, Daves, whatever to add heat.
    Hatch ground chile is my favorite.
    I might try adding baby schezuan peppers or chili pequins next time.
    I also like to make a not too hot sauce, and serve with lots of sliced fresh jalapeno.

    Simmer bubbling slowly for 2 hours.... will reduce by 1/3 and darken.
  • bente, I also recommend this sauce...excellent !

  • tn slagamater,
    i have already printed it out but thanks for the recomendation

  • RRPRRP Posts: 21,821
    since you're moving ahead with it let me give you a couple hints in that recipe to eliminate the by guess and by golly. It calls for 2 cups (16oz) of tomato paste - the brand I use come in 6 oz cans so I just use 3 cans or 18oz. I do use the optional Kitchen Bouquet and find 2 Tablespoons is perfect. Also he leaves you a little hanging about the amount of heat. What I found that works for us is 1 teaspoon of chipotle and 2 Tablespoons of chili powder. HTH

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • RRP,
    thanks i added your additions to the recipe i really appreciate it

  • BENTE,
    Here's a favorite of mine. I use it with smoked butt or in brunswick stew. Its a forvite of folks I serve it to because it isn't too spicy and sort of sweet. For something more spicy (Texas Style) try Elder Ward's recipe for his sauce that goes with brisket. Its very good. I modified it by omitting the onions and adding a little liquid smoke and cayenne. VERY good stuff.[p]Here's my sauce (adapted from Spanky's Seafood Bar & Grill's sauce):[p]Over low heat melt 1 stick (¼ cup) of sweet cream butter Then add:
    2 cups Catsup
    ¼ cup French's Yellow Mustard
    ¼ cup white vinegar[p]Blend until smooth, then add:
    1 tb. chopped garlic or 1 tsp of garlic powder
    coarse grind black pepper to taste
    1 tsp crushed red pepper flakes
    ½ oz. Liquid Smoke
    1 oz. worchestershire sauce
    1 oz. Crystal hot sauce (more if you like it hot)
    1 tablespoon fresh lemon juice
    1 tsp cayenne[p]Blend until smooth, then add:
    ¼ cup dark brown sugar
    Stir constantly, increase heat to simmer (DO NOT BOIL) for appx. 10 minutes.[p]Enjoy!

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