Anyone have one you're willing to share or atleast some ingredients I should look to add to mine? I've only made my own one time and I'm going to try it again on Monday. I have an idea of what I want to do but I'm curious what others do.

Off the top of my head, these ingredients were in my last one but this isn't a complete list:

Tomato paste
Water
Minced yellow onions
Brown sugar
Chili powder
Black pepper
Garlic powder
White pepper
Salt
Apple cider vinegar

Thanks yall

Tumbleweed's rib sauce

1/2 bottle beaujolais red wine
pork broth (was made with onion and celery)
brown sugar
a little liquid smoke
honey
garlic salt
pepper
tomato paste

reduce in a saucepan

I have been making a version of this recipe since 1994 and have changed the ratios as my tastes have changed (scaled back the brown sugar and honey).

This works well on chicken too.

I left all bbq sauces behind after I made Franklins Espresso BBQ Sauce and Classic BBQ Sauce

Franklin Sauce Recipes

Thanks y'all. I was looking at that franklins recipe this weekend and thinking about doing it. Probably will next time.

Tumble weed - your recipe looks like ya pretty tasty.


I'm probably not doing minced onions in the next one and opting for onion powder instead.

NColoradoAG said:

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I left all bbq sauces behind after I made Franklins Espresso BBQ Sauce and Classic BBQ Sauce

Franklin Sauce Recipes

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Ooh, nice! My dude eats the Espresso sauce, but I don't because it has fish in it - I've alway wanted to try it!

Fish?

If it has Worcestershire, then there's fish.

big-ag said:

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Fish?

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Anchovies in the Worcestershire, I presume. Though, according to the recipes in that link, the espresso sauce does not contain Worcestershire but the classic sauce does. So, the espresso sauce should be fair game for those with fish allergies/orthodox Jews/etc.

Ah...got it.

HEB has a new BBQ sauce out called Kentucky Bourbon. Has anyone made sauce and actually put bourbon in it? Sounds good.

I've tried several times to make my own BBQ sauce but I'm always left feeling underwhelmed. Plus the hassle of buying lots of ingredients of which you use a tablespoon here or a teaspoon there is annoying.

So my new favorite method is to buy a bottle of good BBQ sauce (I like Famous Dave's) and then add to it any flavors I like or that might compliment what I'm cooking. Got the idea from Adam Perry Lang's book "Serious Barbecue." At a minimum, I'll usually add some apple cider vinegar to give it a tangy zip and also use my microplane zester to add Granny Smith apple or pear. Also lots of good powdered peppers out there if you want to add some smoky heat. Much easier and you can use the same sauce base to make different kinds of sauce.

This got a ribbon at the Texas State Fair a few years ago...

6 oz can of Contadina tomato paste
1 C water
1 TBSP lime juice
1 jalapeno pepper
3 TBSP molasses
3 TBSP brown sugar
1/3 C apple cider vinegar
1 tsp black pepper
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1 TBSP cumin
2 TBSP liquid smoke
1 TBSP Worchester sauce
1 TBSP tequila
1 TBSP mustard powder

Combine all ingredients, except the jalapeno, in a blender or food processor. Mix well. Pout into stovetop saucepan. Float the jalapeno. Bring to a boil. Reduce heat. Simmer for 30 minutes. Remove jalapeno. Makes a little more than one pint.

For a spicy version, add tsp of red pepper.

This is the one I've been making lately...

• 1 cup ketchup
• 1/2 cup bourbon (get the cheapest you can find)
• 3 tablespoons brown sugar
• 3 tablespoons mild (light) molasses
• 3 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon Dijon mustard
• 11/2 teaspoons liquid smoke
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried crushed red pepper
• 1/2 teaspoon freshly ground black pepper

Food process everything, then heat to a boil, reduce heat, and simmer for at least 30 minutes.

The recipe I always use. Not too sweet and not too tangy. Easy to put together just takes some time to simmer.

2 cups ketchup (recommend Hunt's)
1 cup water
1/2 cup apple cider vinegar
5 Tbs light brown sugar
5 Tbs sugar
1 tsp black pepper
1/2 Tbs onion powder
1/2 Tbs ground mustard
1/2 tsp garlic powder
1 Tbs Worchestershire
1 Tbs lemon juice

Combine all ingredients in a medium sauce pan and bring to a boil. Reduce heat and simmer, uncovered, for 75 minutes.

Couple or three cups sweet baby rays as a base +
-about a cup of water
-1/2 cuppish apple cider vinegar
-1/2 stick of butter
-dash of worcestershire
-half a lemons juice if for chicken
-if you need a touch of kick about a teaspoon of mustard

that's all you need for a very versatile sauce, takes zero effort

I really appreciate all these.

This is one of my favorites

Texas Table Sauce by Texan Robert Stroud
The table sauce below is thin, very basic and good on all smoked meats. Really good on smoked ribs
*1/2 cup cider vinegar
1 cup ketchup ( or 1 cup good BBQ sauce
*If want Mustard style add also 1/4 cup Frenchs Yellow Mustard
1 cup water
6 Tablespoons white sugar
2 Tsp salt
2 Tsp chili powder (Get a good one Penderys, Gephardts,etc)
2 Tsp ground cumin
In a quart vinegar bottle, combine (through
a funnel) vinegar, ketchup, water, sugar,
salt and chili powder. Shake well and
store in the refrigerator for about a
week, so that the flavor is well blended.

I usually leave out the sugar and sometimes add honey. I simmer it for about 30 minutes before putting into a jar.

I'd say start with a mustard base. Something like city market in Lulings sauce is amazing.

When I was in HS and College I worked at a couple of BBQ joints. One made their own sauce from scratch in 30 gallon batches. I basically cut it down in size to a small batch and over the years guessed at the right ratios by taste. Here it is, sort of. I don't really measure anymore so I'm guessing on the amounts.

1 large bottle of ketchup
Same bottle refilled with water
1/4 Cup Karo syrup
1/4 vinegar
20 dashes worchestershire
Juice one lemon
20 dashes liquid smoke
1 TBS salt
1 TBS pepper
1 tsp cayenne

Heat and stir well

1/2 chopped yellow onion
1 stick butter
1 TBS garlic powder (powder not granulated)

Heat over low heat for 15-20 minutes. Onions should be soft. Strain off and add butter to sauce base to taste. It mellows it out.

Thin based Original Family Mueller Sauce

1 quart (32 ounces) catsup
3 quarts water
2 onions the size of baseballs, cut up fine (use 1 if they are the size of softballs)
2 beef bullion cubes
2 tablespoons salt, or to taste
cup black pepper, or to taste
4 tablespoons Worcestershire Sauce

In large pan, combine all ingredients, going gently with salt and pepper first.

Bring to boil over high heat and boil vigorously 40 minutes while stirring regularly. Reduce heat to low, tast and correct seasonings, and let simmer on low 40 minutes longer. At end, increase heat to medium-high and bring to a boil again. Then it's done. Bottle in clean bottle or jars and store in refrigerator. Makes about two quarts.

BigLeroy said:

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Best BBQ sauce I have ever made was a result of playing around with the drippings off a brisket I had put in the oven to finish it off. I like real soupy, not thick, bbq sauce. Here is the basic recipe ...

1. Buy the cheapest bbq sauce at WalMart you can find. Typical size bottle, whatever that is.
2. Pour it in a sauce pan
3. Finish your brisket orpork butts in the oven and capture the drippings
4. Add about the same amount of drippings as you do cheap WalMart sauce.
5. Give it a good squirt or two of yellow mustard.
6. Dice up a half of onion real fine and throw it in.
7. Salt, Pepper, Garlic granules
8. Couple of squirts of Lea & Perrin
9. Dice up some of the meat real fine, throw it in.(just a little bit, not too much)
10. Heat it up to a simmer for a while.
11. Should be real soupy.

Done and damn good.

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Tried your sauce this weekend and got rave reviews by everyone. The drippings make for a much richer and more savory sauce which people really liked. Thanks for sharing!

I use my grilled chicken marinade to make my sauce. Whatever ends up in the marinade becomes my sauce. Never had a complaint.

Marinade consists of:

White wine.
Salt
Sugar
Yellow mustard
Sweet Baby Ray's bbq sauce (maybe a 1/4 c at most)
Garlic powder
Smoked paprika
Dash or two of hot paprika
Beer a whole bottle
Orange juice.
Dash of cumin
Dash of ground coriander
Squeeze or three of ketchup
Nathan's Kosher Pickle juice

I marinade the chicken for 10-24 hours depending on how lazy I am.

I remove the chicken from the marinade and put the marinade back in the fridge.

Once the chicken is cooking I put the marinade in a sauce pan and slowly bring to a slow simmer. I drop in a stick or so of unsalted butter.

Simmer until it's the consistency you like. Usually 30+ minutes.

Not sure that's a true BBQ sauce. But it's good at any rate. Especially on chicken.

Edit to add pickle juice.