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

J.K\'s WIld Boar Soul BBQ Sauce Recipe.

-- Posts: 46
edited November -1 in Sauces, Rubs, Marinades


1/6 cup salt
2 cups sugar
1/2 heaping cup 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
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.


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.

Simmer bubbling slowly for 2 hours.... will reduce by 1/3 and darken.

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.

This would even be good on vanilla ice cream!

May your clothes always smell smoky!


Number of Servings:

Time to Prepare: