Requesting bbq sauce recipes

Unknown

I'm trying baby back ribs on my new Egg tomorrow and I'd like to see some of your favorite bbq sauce recipes. The sweeter the better! [p]Thanks!

Richard

brent4313,[p]This one is very popular.[p]Sauce, BBQ, J.K's WIld Boar Soul

Yes, we have (all sorts of) real BBQ in Seattle. An eclectic mix of folks from lots of different places. In the 80's there was a tiny place up on Cherry St (!), called J.K's Wild Boar Soul BBQ. You had to watch out for the needles on the sidewalk, dark little room with years of smoke on it, you'd order a pile of meat, and get a side of incredible beans, and 2 slices of white bread wrapped in foil. And change for the pop machine if you needed it. The proprietors name was Beal, I believe. As I recall, a retired navy cook and utter BBQ maestro. His sauce was spectatular, and he's also use that sauce as a base for his beans.
[p]INGREDIENTS:
Mix in big pot over low heat
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, pr 3-6 ozs cans 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.
Hatch ground chile is my favorite.
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.




1 When Beal quit in the mid 80's, I thought my life was over. There was no other BBQ that even came close here. And it was the sauce that shone.
2 So the other night, I'm at a guy's house, downing margueritas and sampling various hot sauces, and he says "Try this!" I immediately knew what it was..... Beals sauce! Amazing. This guy had eaten at the wild boar every week for years. He and his wife would bring in their attempts to duplicate the sauce, and after months of trying, Mr. Beal took pity on them and finally gave them his recipe.
3 You should REALLY REALLY REALLY try this. I belive that it's an inspired compendium of common ingredients, whose sum is infinitly greater than it's individual components.
4 Simmer bubbling slowly for 2 hours.... will reduce by 1/3 and darken.
5 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.
6 This would even be good on vanilla ice cream!
7 May your clothes always smell smoky!
8 Mike Flaherty


Yield: This is a "1/2" recipe, and makes 2 quarts.

Recipe Type
Sauce

Recipe Source
Source: BGE Forumm Mike Flaherty, 03/30/01


[p]

tjv

brent4313, how about tony roma's blue ridge bbq sauce. It's sweet but you can always make it sweeter by adding more brown sugar and molasses. What's nice about the sauce is most of the ingredients are common to any kitchen.[p]Cdkitchen has other sauces on the site. T
[ul][li]http://www.cdkitchen.com/recipes/recs/291/Tony-Romas-Blue-Ridge-Smoky-B74583.shtml[/ul]

BluesnBBQ

This is one of my favorites:[p]http://www.greeneggers.com/recipes/sauces/jimsJackSauce.htm[p]
[ul][li]Sauced Sauce[/ul]

icemncmth

brent4313,[p]This one is sweet, easy and doesn't make gallons...unless you want it to..[p] 1/2 cup Heinz ketchup
1/8 cup water (more or less for desired thickness)
1 garlic clove, minced (or more ( I mean, why not?)
1/2 teaspoon worcestershire sauce
1 teaspoon chili powder
1/4 cup sugar or honey
1 teaspoon prepared yellow mustard[p] 1. Combine ingredients, bring to a boil and simmer over low heat for 5 minutes.
2. Use this as a basting sauce for barbecue, or combine with chopped or shredded beef, chicken or pork, and simmer until heated throughout and flavor is well through the meat.
3. If you want to make up a batch of this to keep in the freezer, leave out the water, and it will not freeze solid. You can take out the container and just scoop out however much you need. I sometimes make it up by the gallon just to have it on hand for easy meals.[p]

BENTE

Richard,
i use wild boar also[p]happy eggin
tb

Unknown

brent4313,
I've made my own sauces for years, then I stumbled on a jar of Dr. Pete's Praline Mustard Glaze. I cooked the ribs with jj's rub and poured this stuff over them, and they were the best ribs I've ever had. I've seen Dr Pete's in at least two big grocery stores here in Texas.