Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Sho-Me Barbecue Sauce

Timothy Reaves
Timothy Reaves Posts: 2
edited November -1 in Sauces, Rubs, Marinades


• 1 can 15 oz tomato sauce• &#189 Cup Pommery Moutarde De Meaux (Mustard Pommery)
• 1 can 29 oz tomato paste• &#188 Cup Sho-Me Barbacue rub
• 10 Oz bottle Lea & Perrins Worcestershire Sauce• 2 tsp fresh ground black pepper
• 1.25 Cup cider vinegar• 1 Tbs onion powder
• &#188 Cup Melinda"s Garlic Habanero Pepper Sauce• 1 Tbs course salt
• 1 Cup brown sugar
• &#189 Cup molasses


mix all ingredients.

In a medium saucepan, bring gently to simmer, and simmer 20 minutes.


This will make 4-5 quarts sauce. It cans wonderfully.

The mustard is a speciality mustard that most better stores should carry. It is imported from France in 500 gram earthen jars. If you can't find it, just use whole seed mustard instead.

I use the Lea & Perrins because after reading the ingredients, it was the ONLY one with all-natural ingredients.

Number of Servings:

Time to Prepare: