Yes, I know, google exists for a reason. It led me straight to this winner:

Neal's Basic BBQ Sauce

56 oz KC Masterpiece BBQ sauce, original
18 oz Stubbs BBQ Sauce
5 oz Pickapepper Sauce
12 oz Armadillo Sauce
37 oz Memphis Magic Hickory Sauce
8 oz Cajun Power Garlic Sauce
Tabasco/Crystal sauce, too taste
1 tablespoon Freshly ground black pepper

But does anyone have a recipe they can recommend?

Mrs, I have my grandma's recipe at home. I'll try to remember to post it this evening. It's really good! A little tangy, but if you like it sweeter, that's easily adjusted.

half ketchup
half mustard
some brown sugar

done and done

Thanks, CT.

'Best' BBQ sauce is a very subjective request.

What style of sauce are you looking for?
Vinegar based? Tomato based? Sweet? Thick/thin?

My particular favorite is home-made Jack Daniel's BBQ sauce. I hate the kind from the grocery store.

In a pinch I like cattleman's quite a bit.

Just Google Tony Roma's rib sauce, and that's the one I use. Pretty good, and I use molasses instead of dark syrup. I don't add liquid smoke to any of my sauces. Nasty stuff.

Just use Sweet Baby Ray's

quote:

---

Neal's Basic BBQ Sauce

56 oz KC Masterpiece BBQ sauce, original
18 oz Stubbs BBQ Sauce
5 oz Pickapepper Sauce
12 oz Armadillo Sauce
37 oz Memphis Magic Hickory Sauce
8 oz Cajun Power Garlic Sauce
Tabasco/Crystal sauce, too taste
1 tablespoon Freshly ground black pepper

---

Uh, a BBQ sauce recipe shouldn't include store bought BBQ sauce as an ingredient.

[This message has been edited by mts6175 (edited 4/22/2008 12:32p).]

I second (and third) Sweet Baby Rays.....hard to beat.

quote:

---

Uh, a BBQ sauce recipe shouldn't include store bought BBQ sauce as an ingredient.

---

Concur.

I love Sweet Baby Ray's but it has 70 cals per 2 tablespoons and high fructose corn syrup is the second or third main ingredient.

For 70 cals I might as well drizzle my BBQ in ranch dressing.

I definitely do not want vinegar sauce. Reminds me tot much of my current home in North Carolina.

I am just looking for an all around BBQ sauce recipe.

[This message has been edited by Mrs. 96CH53 (edited 4/22/2008 4:07p).]

OK, here's the magic recipe... one of my all time favorites.

Jack Daniels, about 1/2 to 3/4 cup, or to taste
1/2 cup chopped onion
4 cloves garlic, finely chopped
2 cups ketchup
1/3 cup vinegar
3 tablespoons Worcestershire sauce
1/2 cup brown sugar, firmly packed
3/4 cup molasses
1/2 teaspoon pepper
1/2 tablespoon salt
1/4 cup tomato paste
1/2 teaspoon Tabasco sauce, or to taste

Saute onion and garlic until tender, add remaining ingredients. Simmer for 30-60 minutes until thickened as desired.

there is an aggie named tim howk who makes the worlds best sauce but will not give anyone his recipe

"Luther's BBQ sauce"

3 cans (sm. each) tomato sauce
1/4 onion, minced fine
1/2 cup brown sugar
1 tsp. black pepper
1/2 tsp. mustard powder
1 tsp. salt
1 tbsp. molasses
1 tbsp. corn syrup
1/4 tsp. cayenne pepper
1 tsp. garlic powder
2 to 3 tsp. liquid smoke

Mix all ingredients in a medium sized pot, and simmer for 1 hour.

I usually don't put that much liquid smoke if any at all because I usually smoke what I'm cookin' and don't need the artificial taste.

It's got a nice fire/spice level and great taste. I use this on my ribs and people love it.

[This message has been edited by cdaggie007 (edited 4/22/2008 4:31p).]

I don't measure, but, mine comes pretty close to AggiePam's.

AP didn't list oil or butter, but I assume she sautes the onions in at least one of the two. I use about 1/2 stick of butter for sauteeing the veggies. I also omit the tobasco and usually add chipolte puree and possibly liquid smoke.

Twix's Grandma's Barbecue Sauce

1 c finely chopped onion
6 T butter
6 T vinegar
6 T brown sugar
6 T Worcestershire sauce
1/2 c lemon juice
2 c ketchup
2 c water

Cook onion in butter until tender. Combine remaining ingredients with onion and simmer for 2 hours.


This is the general recipe. I don't think I used quite as much onion. To chop it, I almost pureed it in a food chopper. You can add some liquid smoke if you want. I have also used less sugar and added molasses or dark corn syrup. For less acidity, use less vinegar/lemon juice. Obviously for thicker sauce, use less water.

No liquid smoke.....ever.


The only smoke flavor should come from, well, smoke.