Homemade Sauce

[cav58d]

Does anyone have any excellent recipes for homemade BBQ sauce?

[red26]

this is what I used to ad some bite to my BBQ I change some things up a bit to make it my own blend this is my dads recipe but he dosent use it ny more because he dosent BBQ any more I hope this helps ya out.

RED

Ingredients
3 Tablespoons butter
1/4 Cup minced onion
1 Cup white vinegar
1 Cup tomato sauce
1/4 Cup worcestershire sauce
2 Teaspoons sugar
1 Teaspoon salt
˝ Teaspoon fresh ground black pepper
1/8 Teaspoon cayenne
Dash tabasco sauce


The center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat, and everything else except taste.

In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently.

Use the sauce warm. It keeps, refrigerated, for a couple of weeks.

[Ripsnort]

I prefer rubs to sauces.  If you got a good rub recipe, you won't need sauce.

[M36]

KC Masterpiece with honey mixed 3 to 1. Originally it was supposed to be Sourwood honey. Ran out so I use store bought honey.

[Max]

Originally posted by cav58d
Does anyone have any excellent recipes for homemade BBQ sauce?

Mine's pretty tasty

[ROC]

Probably well known, but worth saying.  The Sauce is subject to ones Taste, and that varies.

But regardless of the mix, the real secret is when to apply it.

Most lather up the meat early, and let it soak in while it cooks.  That's not right, the sugars Burn, that's where the black crust comes from.  Wait till the meats almost done, Then get the sauce on.  Plenty of flavor without the sugars burning, which ruins the taste anyway.

[Max]

Originally posted by ROC
Probably well known, but worth saying.  The Sauce is subject to ones Taste, and that varies.

But regardless of the mix, the real secret is when to apply it.

Most lather up the meat early, and let it soak in while it cooks.  That's not right, the sugars Burn, that's where the black crust comes from.  Wait till the meats almost done, Then get the sauce on.  Plenty of flavor without the sugars burning, which ruins the taste anyway.

Well said ROC. Here's a tip that's used by quite a few BBQ Pros: At which point the meat is at correct temp. or tenderness, pull if off the grill/smoker and baste it with sauce. Immediately wrap it with aluminum foil and park it in an insulated cooler or warm oven. Allow the meat to sit for 30 minutes.

[ROC]

There ya go Max! Dead On!  

For those who don't get too involved, correct temperature does NOT equal "Done"

Meat cooks quite a long time after it's off the flame.  If you like your stuff Medium, then pull it off bloody, slather the sauce and wrap it up, let it set for 30 Minutes like Max has suggested.

It will be the Best you have ever tasted.  

If you cook it till it's right where you want it, then it's gonna dry out before you get it off the grill and onto the table.

In the era of microwaves and instant food, a 45 minute cooking process (10 to 15 actually on the fire, 20 to 30 minutes "waiting") is beyond what most can fathom.

While your waiting for your meat to be splendid, wrap the corn on the cob in foil and toss it on the BBQ.  Mind you, don't do this unless you smother that corn in garlic Chunks, Butter and season salt first.   First and Foremost, get the Meat under control, spend that 30 minutes of Perfection Quing your Cob or tossing salads.

[Max]

ROC just as a side note...

I've found that foiling a brisket for the last couple of hours will keep it moist and cut down the overall smoke time. I foil 'em at 160 F and pull 'em at 180
F.  After sitting for 30 minutes the temp rises to 185 +/- ...perfect slicing temp. If you want shredded brisket, add 5 degrees to the 1st foiling temp.

Dammit I'm getting hungary!

[Dichotomy]

if it takes less than an hour to cook it's probably not that good anyway but great tips guys thanks

[Max]

Originally posted by Dichotomy
if it takes less than an hour to cook it's probably not that good anyway but great tips guys thanks

Oh I dunno Dicho...if you have access to a butcher shop/meat market, ask for a Hangar Steak. Marinate iti overnight and throw it over some hot Cowboy Charcoal. Keep it on the rare side. Let it sit 10 minutes and slice it against the grain. Pure heaven.

I do get what yer sayin tho

[cav58d]

Hey Red!  Thanks for your fathers recipe...I'm cooking it as I type...Just goldened the onions and added the rest of the ingredients....Smells delicous...Will let you know final results in a bit!  

thanks again

[cav58d]

So heres the deal...Finished cooking the sauce, and now its refridgerating...However, the sauce isn't very thick at all...More of a marinade type than anything...What should I do?  Anything I can do to thicken the sauce a little more?

Smells amazing by the way.

[Dichotomy]

Originally posted by Max
Oh I dunno Dicho...if you have access to a butcher shop/meat market, ask for a Hangar Steak. Marinate iti overnight and throw it over some hot Cowboy Charcoal. Keep it on the rare side. Let it sit 10 minutes and slice it against the grain. Pure heaven.

I do get what yer sayin tho

Funny you should mention that.  After living in my current residence for 5 years bemoaning the fact that I had to buy meat at Albertsons and Walmart because there wasn't a good old fashioned butcher shop in the big city I accidentally tripped over one 5 miles away one day.  I spend roughly $50 a week there now

[Max]

Originally posted by cav58d
So heres the deal...Finished cooking the sauce, and now its refridgerating...However, the sauce isn't very thick at all...More of a marinade type than anything...What should I do?  Anything I can do to thicken the sauce a little more?

Smells amazing by the way.

Tomato paste will thicken the sauce. A couple of tablespoons should do it. Bring the Que sauce back to a simmer before adding the paste. Or, just simmer the sauce until it reduces to a thicker consistancy.