Sauces

probie

I am looking for a site that has recipes for BBQ sauces. Can anyone point me in the right direction????????

"Sparky"

Here's a site that I found with a quick Google search.It only has 1 BBQ sauce recipe,but how many do you need?

http://www.cs.cmu.edu/~mjw/recipes/sauces/index.html

If you want to try some really good stuff,go here :woohoo:

http://shop.carnivorebbq.com/main.sc;jsessionid=D47AE8651748BCA2E40291AFE6E44D4C.qscstrfrnt04

AZRP

This place is great. -RP
http://www.hawgeyesbbq.com/

"Sparky"

Opps,I forgot this one

http://southernfood.about.com/library/recipes/blpage13.htm

probie

Just tring to find the one that the kids like.

Richard Fl

You want to make some or buy it?

http://thesmokering.com/Recipes/default.jsp

Dinosaur has great sauces for sale.

http://www.dinosaurbarbque.com/recipeArchive.php


If you like oriental, these are fanatastic IMHO

http://www.ironchefproducts.com/recipes/index.php?section_id=3

Here are some more.

Richard Fl

Ketchup!

probie

I prefer making it. Alot cheaper that way.

Richard Fl

This has been popular for some.

Sauce, BBQ, J.K's WIld Boar Soul BBQ, Mr. Beal's

Yes, we have (all sorts of) real BBQ in Seattle. An eclectic mix of folks from lots of different places. In the 80's there was a tiny place up on Cherry St (!), called J.K's Wild Boar Soul BBQ. You had to watch out for the needles on the sidewalk, dark little room with years of smoke on it, you'd order a pile of meat, and get a side of incredible beans, and 2 slices of white bread wrapped in foil. And change for the pop machine if you needed it. The proprietors name was Beal, I believe. As I recall, a retired navy cook and utter BBQ maestro. His sauce was spectatular, and he's also use that sauce as a base for his beans.


INGREDIENTS:
Mix in big pot over low heat
1/6 cup salt
2 cups sugar
1/2 Cup, Heaping Packed brown sugar
1 cup beef boullion strong
6 cups H20
When sugars dissolve, add
1 cup yellow mustard
1/2 cup white vinegar
1/2 cup Wrights liquid smoke. Yes, that's right.
1 cup Worcestershire
2 cups (16oz) tomato paste, or 3-6 ozs cans 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.




Procedure:
1 Simmer bubbling slowly for 2 hours.... will reduce by 1/3 and darken.
2 I immediately tried to improve on this (added bourbon, tried rum, tried bourbon infused chipotle chiles) but everything I did only make the sauce worse.
3 This would even be good on vanilla ice cream!
4 May your clothes always smell smoky!
Some answers to questions about making this august recipe:
HOW MUCH CHILE POWDER TO ADD?..
1 ..It's impossible to tell- some chile powder is as hot as hell, some's not, and some folks like really HOT sauce, some can't handle it. But I think you can find out quickly..... if it's HOT, just add so much (1/4 cup?) at a time, and then taste. That's about the only way I know of not to get into trouble with Scoville!
2 Personally. I like stuff pretty dang HOT. But since not many of my friends do (weenies!), I make it pretty "weak", and then add the hot either by spice or by fresh chopped jalapeño or serrano, to my own servings. I've been using this stuff called Chipotle Morita lately chopped chipotle peppers). Or (my soapbox) seek out HATCH chile powder from HATCH N.M. Delicious deep red rich stuff. OR...since it makes so much, I split it up and leave some of it "MILD" and make some of it "ROCKIN'".(Kinda like rough chopped chipotle peppers).
HOW MUCH KITCHEN BOUQUET TO ADD?
1 Well, I haven't the vaguest, but the recipe says "Add to darken" so a few small pourings (3 TBS) seems to darken the sauce somewhat, so there I go!
HOW LONG TO COOK?
1 I watched a friend make this weekend, and he got confused. He didn't cook it enough. You need to simmer, so it's bubbling at, gosh how shall I say it... a low to medium rate, for 2 hours. Stove set at 2/3 the distance between low and medium. It will lose about 1/3 of its volume, and get darker and thicker. When it's done, it's not thin like it started out, and it's not paste. Stir occasionally, but I've never had it stick. If it's getting sauce on your stove as it cooks, you probably have it on too high!
2 Vaya Con BBQ!


Yield: This is a "1/2" recipe, and makes 2 quarts.

Recipe Type
Sauce

Recipe Source
Source: BGE Forum, Mike Flaherty, 2001/03/30

When Beal quit in the mid 80's, I thought my life was over. There was no other BBQ that even came close here. And it was the sauce that shone.

So the other night, I'm at a guy's house, downing margaritas and sampling various hot sauces, and he says "Try this!" I immediately knew what it was..... Beals sauce! Amazing. This guy had eaten at the wild boar every week for years. He and his wife would bring in their attempts to duplicate the sauce, and after months of trying, Mr. Beal took pity on them and finally gave them his recipe.

You should REALLY REALLY REALLY try this. I believe that it's an inspired compendium of common ingredients, whose sum is infinitly greater than it's individual components.

Smut-butt

Thanks Richard, that looks like a great sauce! I've been to Melborne. It's not that boooring is it?? Ha
Many moons ago, I worked at the Cape during the Apollo program; I enjoyed that coast..fishing was good in the Indian River and Bananna River. Cheers

Richard Fl

I have been here since '77 and the Indian River has become more polluted, fewer clams,mullet and fish in general. Too much growth and septic tanks overflowing etc.

Focker

probie,

Richard is pointing you in the right direction. Here are some untrimmed spares with Beal's sauce




A good book that helped me learn alot about sauce and rub making is Paul Kirk's Championship Barbecue Sauces. Sugarless Texas Sprinkle(rub) is a simple classic in this book;)

Good luck on your experimenting

Slick

here's another source. Haven't tried any, but seems to cover all the bases of different types.

Slick

http://www.amazingribs.com/recipes/BBQ_sauces/index.html