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Not so sweet bbq sauce

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okesmokie
okesmokie Posts: 150
in EggHead Forum
I just cant handle these BBQ sauces that are as sweet as sugar and most are today. I would like a good BBQ receipt with a touch of sweetness but not over powering. some of you eggers have a receipt for such?

Thanks in advance
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  • tjv
    tjv Posts: 3,830
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    looks for sauces that contain liquid smoke.  these sauces are typically more smokey than sweet.

    t
    www.ceramicgrillstore.com ACGP, Inc.
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  • Chris_Wang
    Chris_Wang Posts: 1,254
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    2 cups cider vinegar
    1/2 cup ketchup
    1/4 cup firmly packed brown sugar
    5 teaspoons salt, or more to taste
    4 teaspoons hot red pepper flakes
    1 teaspoon freshly ground black pepper

    Ball Ground, GA

    ATL Sports Homer

     

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  • gdenby
    gdenby Posts: 6,239
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    Look at this: http://eatocracy.cnn.com/2012/07/09/bbq-sauce/ and consider making your own. The article mentions that the earliest sauces had no sugar, tho' I suppose there was sugar in the rub. I've finished ribs w. a baste of butter, red pepper flakes, and then a sprinkle of Turbinado sugar, and been happy.
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  • RRP
    RRP Posts: 25,897
    edited May 2014
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    I'm with you - I can't stand most commercially prepared sauces! Here' s one I call our House BBQ sauce that I have been making for years... In a blender combine the following: .5 cup water .5 cup red wine .666 cup brown sugar 1.5 cup catsup 1 tea crushed garlic 1.5 tea ground black pepper 2 tea salt 2 tea paprika 2.5 T dry mustard 4 T Worcestershire sauce 3 long dashes of Tobasco green pepper sauce. If you want you can substitute red wine vinegar for the red wine.
    Re-gasketing America one yard at a time.
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  • MJH
    MJH Posts: 102
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    INGREDIENTS
    1 cup ketchup
    4 tablespoons brown sugar
    4 tablespoons Worcestershire sauce
    2 tablespoons cider vinegar
    4-8 dashes hot pepper sauce (Crystal preferred)
    2 teaspoon garlic powder
    1/2 teaspoon mustard powder
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper

    DIRECTIONS
    In a saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, salt & black pepper. Bring to a simmer for a spell, then let it rest for a bit to congeal.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Sure wish someone would try Dead Guy Sauce and report back. It's a Food52 contest winner by TRex. I keep meaning to try it, but still haven't.

    image

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • henapple
    henapple Posts: 16,025
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    Is that a sauce sperm?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited May 2014
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    RRP said:

    I'm with you - I can't stand most commercially prepared sauces!

    Here' s one I call our House BBQ sauce that I have been making for years...

    In a blender combine the following:

    .5 cup water
    .5 cup red wine
    .666 cup brown sugar
    1.5 cup catsup

    1 tea crushed garlic
    1.5 tea ground black pepper
    2 tea salt
    2 tea paprika

    2.5 T dry mustard
    4 T Worcestershire sauce
    3 long dashes of Tobasco green pepper sauce.

    If you want you can substitute red wine vinegar for the red wine.

    Your sauce sounded so good up to the point the devil entered into the mix 666. ;-)
    image
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    If you want to try a bottled sauce Stubbs is not too sweet.  4 grams of sugar per serving.



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • henapple
    henapple Posts: 16,025
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    Stubbs is good stuff...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Focker
    Focker Posts: 8,364
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    For in-a-pinch commercial, Stubbs is good stuff. 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
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    @henapple,

    As my boy would say, "jinx" ;) 

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • stemc33
    stemc33 Posts: 3,567
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    Funny, never thought of 2/3 cup as .666. But then again, most people use fractional terms when using standard volume capacities. I wonder if anybody says 2/3 of a liter?
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • RRP
    RRP Posts: 25,897
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    stemc33 said:
    Funny, never thought of 2/3 cup as .666. But then again, most people use fractional terms when using standard volume capacities. I wonder if anybody says 2/3 of a liter?
    I used the .666 since when I have posted recipes before and say 1/2 cup or 2/3 cup I honestly have received questions asking if I meant 1 or 2 cups or 2 or 3 cups. Get my drift? LOL
    Re-gasketing America one yard at a time.
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  • stemc33
    stemc33 Posts: 3,567
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    RRP said:
    stemc33 said:
    Funny, never thought of 2/3 cup as .666. But then again, most people use fractional terms when using standard volume capacities. I wonder if anybody says 2/3 of a liter?
    I used the .666 since when I have posted recipes before and say 1/2 cup or 2/3 cup I honestly have received questions asking if I meant 1 or 2 cups or 2 or 3 cups. Get my drift? LOL

    +1...I like it. Makes since to me.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • MJH
    MJH Posts: 102
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    The recipe I posted is my Stubbs Original ripoff. By far the best bottled sauce, but lots of parts of the country that can't buy it.
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  • Ktim
    Ktim Posts: 364
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    2/3 = 2 or 3 cups, that is funny!  =))
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  • KenfromMI
    KenfromMI Posts: 742
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    http://tvwbb.com/showthread.php?13616-No-5-Sauce

    You can read the years of readers comments and tweaks as well. I ended up with a #8 sauce starting with this base recipe, Ken
    Dearborn MI
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  • twlangan
    twlangan Posts: 307
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    I don't like the sweet ones either. Open Pit original is my sauce of choice - especially on chicken.

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  • Mickey
    Mickey Posts: 19,674
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    RRP said:
    stemc33 said:
    Funny, never thought of 2/3 cup as .666. But then again, most people use fractional terms when using standard volume capacities. I wonder if anybody says 2/3 of a liter?
    I used the .666 since when I have posted recipes before and say 1/2 cup or 2/3 cup I honestly have received questions asking if I meant 1 or 2 cups or 2 or 3 cups. Get my drift? LOL

    Don't do that to a retired guy. I was wanting to see your .666 cup and found I have one L-) You just got to come to Texas one day my friend.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • KenfromMI
    KenfromMI Posts: 742
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    I worked in a popular rib joint for 4 years in high school and I made their "secret sauce" every tuesday with the owner. It was doctored open pit. I can't stand open pit straight or doctored on anything lol.
    Dearborn MI
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