I'm just looking to try somethign new. I haven't made my own sauce in awhile. I am looking to try something new. So give me your favorite recipes. I'll let you know which ones that I try.

Jackie
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Ketchup
mustard
brown sugar
vinegar
and orange juice.

Unfortunately I have never really measured anything. But I put it all in a pot and simmer it to combine. usually comes out well.
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I used to make my own sauces... but not anymore. There are just to many very good commercial sauces and making sauce is a PIA IMO!!

Now rubs... that is a different story.
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what are some of your fav commerical sauces
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I really like Sweet Baby Ray's and Cattleman's Gold for widely available sauces. For ones that are a little harder to find I like HomeBBQ.com's Sweet and Spicy and Blueshog Original.

Here is a recent thread:

http://www.cigarasylum.com/vb/showth...ght=sweet+baby
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My favorite homemade bbq sauce is the stuff Alex (snakebite) makes.

I doubt he'd give away the recipe though and I need another jar.
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I have an award winning sauce that has helped my dad and me win ($2000) and place in several whole hog BBQ contests. All I can say is:

Apple cider vinegar
Brown sugar
Red pepper
Black pepper
Salt
Ketchup
Tomato paste
Texas Pete
Heat to blend and melt

I have the volumes of each ingredient at home, but wouldn't post them anyway. :-) Do some experimenting and make your own blend. The brown sugar kills the vinegar tartness and the ketchup and tomato paste give it thickness. You may even come up with a killer "God of Fire" blend!

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That's a nice looking piggy. Any pictures of the finished product? Would love to see 'em.
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I have tried quite a few BBQ sauces in my lifetime,,,the best is Gates and Sons BBQ sauce,,,Original, Sweet and Mild and Extra Hot.
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Play around with these ingredients. It's more spicy than some like, but they aren't my friends, so I don't care.

cider vinegar
ketchup
light (mild) molasses
sweet paprika
spicy brown mustard
Worcestershire sauce
black pepper
salt
water
liquid smoke flavoring
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I have a suace you can play around with
This is what I use for a barbque sauce
1 1/4C Catsup
3/4C Brown sugar
3/4C of Chili Sauce
3/4C of Wine Vinagar
3/4C of WATER
1/4cC of lemon juice
1/4C of A-1 Sauce
1/4C of Mustard
1 TAB cewlery seed
2 Tab Worcestershire sauce
1 Tab Soy Sauce
1 clove of Garlic (1/8 tsp of garlic powder)
11 dash of Tabasco Sauce
Salt & pepper to taste
Liquid smoke to taste
Put allthing in a blender to mix it up, then pour it in a pot and let it simmer for 30 mins to a hour
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Definately a nice start!
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Nice! Like I said in a post last night...I'm thinking the big girl may be getting "dryed off" (it's been raining here for the better part of 3 weeks :-)) real sson. And yes, I'm thinking a whole pig!!!
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When I first caught the BBQ bug, I spent a LOT of time and effort trying to come up with THE sauce. After all of that, I would be embarrased to tell you how simple the recipe is (not to mention that I would be breaking a time honored sacred blood oath :-) ). Like a lot of things I am discovering as I get older, simpler can be better!

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not as pretty as JJ's...but this one was not for presentation. The client was afraid it would scare the women and children(...huh, why a whole hog then and not butts and ribs?). I also made the mistake of letting the client provide the pig. When I got it, it had only been dead a matter of hours (still warm) and the old guys that were supposed to scald and scape it decided after a couple of hours that it was too much work. ARGH! But it turned out really good, surprisingly enough. THey also "compensated" me real nicely for all of the headaches they created :-)


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I'll play. I was figuring this recipie out in 02 then got divorced and lost it. I just found it again and am giving it a whirl for the first time tonight.

2c ketchup
1c brown sugar
1/2 c honey
6T soy sauce
2t salt
2c Dr Pepper (this might be even better if I could get Dublin for this)
2t crushed or chopped garlic
2t prepared horseradish
4t Tobasco

My notes from back then also called for 1t of Franks Red Hot but I didn't put it in tonight and also only put in 3t of Tobasco. My oldest said it was really good with the sweet and the heat sneaking up on you. I'm thinking of going to 2t Tobasco.

I put it all in a saucepan and simmer it for about 30-45 minutes, let it sit to cool and then put it in a couple old BBQ sauce bottles of some commercial stuff I didn't like. I guess I'll see tomorrow how history was.
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:-):-):-):-):-)
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