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sauce reciepe

winemaker ronwinemaker ron Posts: 42
edited 6:10AM in EggHead Forum
I am looking for a southern style sauce reciepe similar to the tennessee red by Blues Hog.


  • Richard FlRichard Fl Posts: 8,080
    Not sure of the comparison, but this is a very popular red sauce.

    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.

    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.

    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:
    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).
    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!
    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

    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.
  • Thanks I will give it a try
  • Can’t say that it’s “Blues Hog” as I have never had it, but I’m told it is a bit of a sweet / spice combo.
    Here is my take on sweet / spice sauce that I’ve worked on over the years and is a hit here in the Northwoods of MN!

    Dad's Kitchen
    From JB

    3 C. crushed tomatoes (tomato sauce will also do)
    1 small onion, grated
    1-1/2 t. prepared, crushed garlic (about 4 to 5 fresh cloves)
    1/4 C. cider vinegar
    3 T. Worcestershire
    2 T. olive oil
    1-1/2 t. dry mustard
    1-1/2 t. paprika
    1/2 t. cumin
    1 t. Pickapeppa Sauce
    2 T. brown sugar, packed
    1 t. liquid smoke

    !)) Combine in a heavy bottom sauce pan; tomatoes, onion, garlic and vinegar. Bring to a boil, then reduce heat to a low simmer.

    2)) Add all the remaining ingredients, except the sugar and smoke, simmer to your desired thickness.

    3)) Add the sugar and smoke, continue to simmer for an additional 5 minutes (or desired thickness, if the sauce thins too much from the added ingredients)
  • Mark0525Mark0525 Posts: 1,228
    I'm trying 4 racks of spare this Saturday for my family. I've already warned my family that this will be my first cook and now I'm going crazy to find the right rub and sauce. I don't want to go out and buy a store bought sauce and rub. I don't want it to be too hot even though I may kick some up just for me. Not too smokey but just right. So I guess I'm saying that I want the perfect rub and sauce :) is it out there. I'm thinking about trying the first one on this topic.
  • Here is what I do with ribs in regard to a rub and a sauce, but I have only done Country Style Ribs, because that’s what Mrs. Potatohead likes best!
    This combination isn’t too hot, yet has a nice hint of heat and good over all flavors.
    The rub needs at least an hour, but can go much longer.
    The sauce (this enough for about 5 lb. of ribs) is reduced to a “hang to the spoon” consistency, and then refrigerated, as it should be mopped cold.

    Northwood's Spice rub:
    2 t. sweet paprika
    1 t. ground cumin
    1 t. brown sugar
    1/2 t. salt
    3/4 t. oregano
    1/4 t. cayenne pepper

    Northwood's Sauce:
    1 C. tomato sauce
    1/4 C. cider vinegar
    2 T. brown sugar
    1 T. olive oil
    2 t. Worcestershire
    1 t. dry mustard
    1 t. crushed garlic
    12 oz. of a dark robust beer
  • GoonSlapperGoonSlapper Posts: 106
    Mark, it can sometimes get a little daunting making all your own rubs, especially when you start trying to get the different flavors. If you find that to be the case, look online for rubs. One company you'll see mentioned on here a lot is Dizzy Pig (google it), and they have several good rubs that you can order online (I went with the works, so I could try them all out).
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