BBQ Sauce Favorites

[vp311]

Ok, so this is the place to let us all know about your favorite BBQ ingrediants. I'm not that great at making my own sauce, so I'm looking for some pointers too. I like a spicy, less thick sauce.

[oldbay]

I used to load the BBQ sauce on foods, and then grill them. Lots of times I ended up with cinders as the sugar in the BBQ sauces would become fuel to burn the food.

So my thoughts on BBQ sauce has changed. I think it's a final entry in the cooking process, and not to be used before cooking (I do use mop sauces while BBQing, but they're not tomato and sugar based).

You can make a nice BBQ sauce on your own by mixing varying amounts of tomato sauce, liquid smoke, sugar, powdered onion, powdered garlic, and white or black peppers (including hot sauces). Liquid smoke is a natural smoke that been catured by catching the liquid consensing from smoke. It's natural and has great flavor.

[Mama Mangia]

I agree with you - BBQ sauce should be brushed on during the final minutes of grilling so that it does not burn - and the flavor is much better. Mops work well and so do rubs.

Any tomato/sugar based sauces go on during the last minutes of grilling here.

I have many recipes for BBQ sauces, mops, etc. -let me know what kind you are looking for.


SOUTH CAROLINA BARBECUE SAUCE
Makes 3 cups


1 1/4 cups ketchup
1/2 cup firmly packed brown sugar
1 tablespoon prepared mustard
1/2 cup Worcestershire sauce
1/2 cup lemon juice
1/4 cup water
1 clove garlic, minced
1/4 cup butter (1/2 stick or 4 tablespoons)

In a saucepan, mix ketchup, sugar, mustard, Worcestershire sauce, lemon juice, water, garlic and butter. Simmer 15 to 20 minutes over low heat.

[lcsamano]

I usually don't use BBQ sauces while BBQ. I like to use dry rubs. Especially on ribs and chicken. However, when I do use BBQ sauce I usually just buy a regular brand and then doctor it up with some onions, small amount of garlic, a tad bit of smoke liquid and some brown sugar. As well if we are in the mood we will add a little bit of tabasco sauce to give it a little heat.

[alice.b.toklas]

Originally Posted by lcsamano

I usually don't use BBQ sauces while BBQ. I like to use dry rubs. Especially on ribs and chicken.

lcsamano: I'm with you and I think that dry rubs are the secret (along with a good smoke) to barbecuing ribs and pork. I haven't used a rub on chicken yet, but this summer I switch from cooking my ribs with BBQ sauce to a simple rub made with sugar, black pepper, and paprika. Sweet success.

[vp311]

I totally agree with all of you about bbq sauce being applied in the last stages of grilling. I also agree with the dry rub being the secret, these are already things that I am doing. Typically I will make my own dry rub, coat meat liberally before grilling, then add a store bought bbq sauce at a final stage. I would like to get away from store bought sauce.....well because I feel like I can make better myself. I've virtually never used liquid smoke, I'll have to give it a try. The S. C. sauce recipe you have posted sounds good, I'll try that too. If I make a big batch, how long can I keep it in say a jar in the 'frige?