Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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Need a good sauce

razormarshrazormarsh Posts: 4
edited 4:44PM in EggHead Forum
Ok. First time poster - 4 or 5 year long lurcker.
I appreciate the collective knowledge of the group here.

AZRP - "The Chicken" is unbelieveable. I love it.

Does anyone have a sauce for folks that don't like something as hot as the sauce that AZRP puts on his chicken. I love it - I would just like to give my kids and friends kids a less spicey option - perhaps a sweet and spicy type of thing.

I love this place. Thanks for the awesome recipe AZRP.


  • 61chev61chev Posts: 539
    I use a KC masterpiece original and doctor it up to our liking with about
    1 part kc masterpiece
    1 part apple juice
    1/2 part cider vinegar
    2 table spoons worchester sauce
    Shake well and use sparingly
    we don't care for a heavy spicy sauce
  • Wise OneWise One Posts: 2,645
    Look at the Cookbook section above. there are about 40 different sauce recipes in there. here is a fairly simple one that you can tweak to be as mild as you wish:

    Kansas City Sweet 'n' Spicy BBQ Sauce

    Dark red, thick, sweet sauce. Use a decent quality balsamic vinegar. Vary the spicy elements to taste.

    2 cups Heinz organic ketchup
    ¼ cup balsamic vinegar (don't skimp too much)
    ¼ cup Worchestershire sauce
    2 Tbs molasses
    2 Tbs French's yellow mustard
    1 to 2 tsp Frank’s original hot sauce
    1 to 2 Tbs Dizzy Pig's Swamp Venom

    Put all ingredients in a saucepan, and simmer on gentle heat for 20 minutes.

    Author: Mike Anderson
  • Sooo...
    Is this a sauce that you want to baste on cooking chicken?
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