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APL BBQ Sauce

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JohnInCarolina
JohnInCarolina Posts: 30,996
in EggHead Forum
Anyone ever try it? I kind of doubt it's really worth the effort, but here's the recipe: http://www.adamperrylang.com/recipes/apl-bbq-sauce/
"I've made a note never to piss you two off." - Stike
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  • JohnInCarolina
    JohnInCarolina Posts: 30,996
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    Buehler...?
    "I've made a note never to piss you two off." - Stike
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  • golfandgrill
    golfandgrill Posts: 198
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    I made it back In November. Didn't think it was too hard and got praises from everyone who tried it
    Fighting Sioux Hockey
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  • Conneggticut_Yankee
    Conneggticut_Yankee Posts: 132
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    Made it twice. I think it's worth it and not really any harder than making soup. Everyone who I've seen try it raves about it.
    Madison, CT
    LBGE June 2013. 

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  • jeroldharter
    jeroldharter Posts: 556
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    I've made it many times and like it. The sauce is really a base and many of his recipes add to the base for a final sauce. I take some shortcuts sometimes but it really isn't that much work after you have done it once or twice. His cookbook is excellent. This weekend I am grilling the Wooster glazed rib eyes. I don'd do it exactly his way because I prefer to reverse sear but they turn out fantastic. I will be grilling 4 2-inch thick cowboy rib eyes. That is good stuff.
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  • BGEXL_Nick
    BGEXL_Nick Posts: 88
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    I would say its worth it.  I had similar results as the others.  I have made it several times and everyone has loved it.  Its not hard to make just takes a little time.  That sauce is the base to many of his other sauce recipes.  I have made the ones he uses for chicken and the one for brisket and both of those were excellent.
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  • JohnInCarolina
    JohnInCarolina Posts: 30,996
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    Thanks folks! I'll give it a shot.
    "I've made a note never to piss you two off." - Stike
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
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    I like the other APL recipes for marinades, rubs, and glazes, too. Used with the sauce or alone they're tasty and generally more interesting than store bought.
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  • bicktrav
    bicktrav Posts: 640
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    Have made it several times. Absolutely worth the effort.
    Southern California
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  • up_in_smoke
    up_in_smoke Posts: 7
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    I totally agree. I have made the sauce a few times and have received rave reviews. It seems to get better after a day or two in the fridge. Best part, the whole house smells like BBQ sauce....what else could be better! Good luck!
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  • abpgwolf
    abpgwolf Posts: 559
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    I made this sauce a few times, it's a great sauce and well worth the effort. The jalapeño and Granny Smith apple added at the end give the sauce a nice finish.

    Lititz, PA – XL BGE

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  • JohnInCarolina
    JohnInCarolina Posts: 30,996
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    Thanks for all the comments on this. I finally got around to making it to go with some pulled pork - the stuff is great!
    "I've made a note never to piss you two off." - Stike
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  • buzd504
    buzd504 Posts: 3,824
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    That's funny, I made some last night too.  Tastes great, but I'm not making the pork until tomorrow.
    NOLA
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  • JohnInCarolina
    JohnInCarolina Posts: 30,996
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    buzd504 said:

    That's funny, I made some last night too.  Tastes great, but I'm not making the pork until tomorrow.

    What did you end up storing it in? I had purchased some squirt bottles - the kinds you see at restaurants. The recipe almost filled four of them.
    "I've made a note never to piss you two off." - Stike
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  • buzd504
    buzd504 Posts: 3,824
    edited February 2014
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    I put it in some round tall plastic containers that we got from getting takeout pho.  It filled two.

    I made a couple of changes to the recipe - a little extra garlic, and instead of adding ketchup, I added a can of rotel with chilis.  I didn't see the point of adding HFCS to the mix, and I didn't have anything more natural.  It seems like it came out OK.  Also, whole grain mustard and a little extra bourbon (for me).
    NOLA
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