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BBQ Sauce - Does this recipe sound familiar

BoneDaddy'sBoneDaddy's Posts: 256
edited 12:43PM in EggHead Forum
I lost part of this awsome sauce recipe...does this ring a bell to anyone?

1/6 cup salt
2 cups sugar
1/2 cup heaping packed brown sugar
1 cup beef boullion - strong
6cups H2O...

then something like...
yellow mustard
wrights liquid smoke
worcestershire
tomato paste
chili powder
some brown darkening stuff

etc.....It was long 2+hour simmer....

HELP :-)
Bone Daddy's Competition BBQ & Catering

Comments

  • Nardi513Nardi513 Posts: 66
    Hey, I had this save as a word doc recently:

    Barbeque Sauce

    This is a "1/2" recipe, and makes 2 quarts.
    Mix in big pot over low heat
    1/6 cup salt
    2 cups sugar
    1/2 heaping cup packed brown sugar
    1 cup beef bouillon 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
    3 6 oz cans tomato paste
    2 TBS Kitchen Bouquet to darken
    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. (RRP here…I just use 1 tea of chipotle and 2 TBS of chili powder)
    Simmer bubbling slowly for 2 hours.... will reduce by 1/3 and darken.


    Hope this is the one you are looking for.
  • RRPRRP Posts: 22,050
    sure does - that's Wild Boar Soul Sauce. Just made a batch yesterday!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • RRPRRP Posts: 22,050
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • BINGO....
    Bone Daddy's Competition BBQ & Catering
  • I love you guys!
    Bone Daddy's Competition BBQ & Catering
  • Also....How long does this last in the fridge? I kept my last batch for about 2 months.
    Bone Daddy's Competition BBQ & Catering
  • RRPRRP Posts: 22,050
    I typically make it once a year and freeze half of it. There are properties in it that have lower freezing points than the average household freezer can go so it never gets rock hard. OTOH the bottles in the refrig seem to get better with age or I like to say gets more sassy!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
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