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

Bar-B-Que Sauce in Memory of Larry Griffin

Lindsey Webb
Lindsey Webb Posts: 1
edited November -1 in Sauces, Rubs, Marinades


• 32 Oz Ketchup• 1 Tbs Garlic Powder
• 2 Cup Water• 1 Tbs Garlic Salt
• 1 Tbs Black Pepper• &#188 Cup Mustard
• 1/8 tsp Red Pepper• 1 Tbs Liquid Smoke
• 1 Tbs Paprika• &#188 Cup Molasses
• 2 Tbs Worchestershire Sauce• 1 tsp Season Salt
• &#189 Cup Butter• &#188 tsp Onion Salt
• 1 tsp Salt• &#188 tsp Cidar Vinegar ( option )
• 1 tsp Onion Salt• &#188 tsp Lemon Juice ( option )
• 1 Cup Brown Sugar
• 1 Tbs Chile Powder


Heat all above over medium heat stirring often, about 20-30 minutes. Pour up in ketchup bottle (option) after sauce has cooled. Refrigerate after cooled. If sauce is used for basting use it the last 30 minutes or so when smoking a brisket, chicken , turkey etc. Be careful and not to contaminate the sauce with meat juices!!! Pour up what your are going to use in a separate bowl etc.
Lindsey Webb


Number of Servings:

Time to Prepare: