Savory (not so sweet) BBQ sauce recipe

Dawgtired

Ive been making my sauce lately from either Donald Link or Adam Perry Lang’s books. My wife thinks they are too sweet. Other than cutting back on some ingredients, does anyone have a recipe that might fit the bill? Right now I’d even settle on a bottled sauce from the store.

HAAPY FATHER’S DAY TO ALL THE DADS OUT THERE!

epcotisbest

I have been taking a sweet bottled sauce and mixing it about 50/50 with Tiger Sauce. Delicious and you can change up the ratio to suit each of you.

gdenby

1770-ish recipe:

Butter
vinegar (largish quantity)
sage
salt
red pepper
black pepper

Back from when refined sugar was only for people w. fat wallets. Might also have some allspice, cloves, and ginger.

Essentially, a vinaigrette for meat not using a vegetable oil, tho' I suppose that might work too.

CtTOPGUN

 I love a Piedmont style sauce on pulled pork. Tomato/vinegar based. I add lemon and onion and "W" sauce as well as hot sauce  to mine. Can vary sweetness by adding or subtracting sugar/honey/molasses etc..  For a savory sauce for chicken how about an Alabama White?  Mayo/vinegar/horseradish based.

Theophan

How about "Sauce Chien" ("dog sauce")?  Basically a spicy vinaigrette: garlic, shallots, scotch bonnet chilis, ginger, parsley, scallion, thyme, black pepper, lime juice, olive oil, hint of allspice.  Steve Raichlen said,

Let's start in the French West Indies, home to a fiery vinaigrette called sauce chien, literally ''dog sauce.'' There are several theories about how this sauce acquired its name. One chef maintained that chien refers to the bite of Scotch bonnet chilies. Others suggested that the preparation is a mongrel among French sauces because it lacks such honorable ingredients as butter, cream or egg yolks. Whatever its origins, sauce chien never fails to electrify grilled chicken, seafood or lamb.

Or here's a recipe I've saved for many years but somehow never got around to trying it.  It's a little sweet, about as sweet as Worcestershire Sauce, but that's a lot less sweet than most BBQ sauces.

Witches Brew Grey Moss Inn

Source: 

Gray Moss Inn, San Antonio, TX, via Gourmet magazine, May 1982, 

INGREDIENTS:

1 cup Worcestershire Sauce 

1 teaspoon pickling spice 

1/2 teaspoon sugar 

1 stalk celery including the top, chopped 

1 onion sliced 

1 clove garlic minced 

1/4 cup vegetable oil 

1/4 cup dry sherry 

DIRECTIONS:

In a stainless steel or enameled saucepan combine the Worcestershire sauce, pickling spice, sugar, celery, onion, garlic, and 1 cup water and simmer the mixture for 25 minutes.

Let the mixture cool, strain it into a bowl, and stir in the oil and the Sherry.

Use the sauce to baste beef or chicken as it is grilled.

fishlessman

from the store, stubbs original. its no good as a glaze but warmed up and put on a plate as a side to drag the meat thru isnt bad at all. i usually just cook ribs with just rub, no sauce glazed on it

then theres elderwards recipes

The Traditional North Carolina Sauce (A) I grew up with.
This would be from my mothers side of the family who are a bunch of flatlanders near the coast.  We only came down out of the hills to see them just enough to keep the peace in the family and my mother from running back home for good.  She hated the mountains.  We all loved her folks.

• 1 C white vinegar
  
• 1 C cider vinegar
  
• 1 Tbs. sugar (Hawaii style when you can)
  
• 1 Tbs. cayenne pepper (fresh ones split 2 of em instead soak 2 days or more is best)
  
• 1 Tbs. Tabasco sauce
  
• 1 tsp. kosher salt
  
• 1 tsp. cracked black pepper

Makes 2 Cups

Place in a bottle with small neck that will allow you to shake it out a little at a time.

Western North Carolina (Piedmont) style sauce (B)

• 1 C ketchup (Hot type)
  
• 1 C water (bottled plain if you have fluorinated/treated) yuck:~(
  
• ¼ C apple cider vinegar
  
• 1 onion chopped fine
  
• 3 cloves crushed garlic or 1 clove elephant garlic from Gilroy, CA
  
• 2 Tbs. brown sugar
  
• 2 Tbs. molasses (How can y'all have Mo lasses if you ain't had lasses da furst time?)
  
• 2 Tbs. dry mustard (Coleman's English double fine is good)
  
• 1 tsp.. cayenne or one fresh cut into ringlets seeds and all.

Simmer for twenty minutes over low heat.

OK.  With (A) you can do two things.  If you are going to use a rack and drip pan directly under pork place 1 cup of sauce in the drip pan.  Not my favorite method, but hay, it has applications and you will not have to lift the lid to mop.  Use the balance to eat just before serving.

(B) Also has two uses.  The last 10 minutes of cooking time you can use it as a glaze.  Again not my favorite but it looks good and taste good, I like to put it still steaming in the middle of the table and dip my piece of pork into it — kind of fondue style.

More about this later.  Next time I'll be talking about the actual cooking of the pork in as much detail as I can stand. Well good night for now,

Elder Ward