what is the best recipe for BBQ sauce you have found?
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All depends on your preferences.
Do you like sweet or tangy?
Spicy or Mild?
Mustard Based?
Thick or thin? -
This is a recipe I`ve used for over 10 years. You can adjust it to your liking with
very easily. It is really good for pulled pork with more brown sugar cause it I like it sweet.
2 cups Catsup
½ cup Apple Cider Vinegar
4 Tb Brown Sugar
2 Tb Molasses
1 Tb Honey
1 Tb Mustard
½ tsp Red pepper flakes
½ tsp Garlic Powder
½ tsp Onion powder
½ tsp Coarse Black PepperComment
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Is this sauce used while cooking or just to put on after meat is done?Originally posted by tpack View PostComment
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I use as a glaze on ribs and chicken and mix with pulled pork after chopping. It`s good with brisket and sausage after fully cooked. Even good on flipflops every now and then.Originally posted by GarGuy View Post
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This on has been used by many tbher’s
2 cups ketchup
1 cup brown sugar
1 cup water
6 tbsp vinegar (any kind)
4 tbsp worceshire
2 tsp salt
1 tsp garlic powder
1 tsp onion powder
2 tbsp liquid smoke
4 tbsp honey
1 tsp cayenne pepper
coarse black pepper to taste
4 tbsp of whatever brisket rub your are using.
cook this on the stovetop
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no beer involved in recipe?Comment
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2 cups ketchupOriginally posted by Bigdaddy View Post
1 cup brown sugar
1 cup water
6 tbsp vinegar (any kind)
4 tbsp worceshire
2 tsp salt
1 tsp garlic powder
1 tsp onion powder
2 tbsp liquid smoke
4 tbsp honey
1 tsp cayenne pepper
coarse black pepper to taste
4 tbsp of whatever brisket rub your are using.
cook this on the stovetop and drink a beer.Comment
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I like this one from Hey Grill Hey:
Ingredients
14 oz can crushed tomatoes
1 cup ketchup
3/4 cup brown sugar
1/2 cup apple cider vinegar
1/2 cup molasses
1 Tablespoon smoked paprika
1 Tablespoon salt
2 teaspoons ground black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/2 teaspoon ground mustard
Instructions- Combine all ingredients in a medium saucepan. Whisk to combine. Bring to a boil over medium heat, then reduce the heat to low to simmer.
- Simmer for 20 minutes. Remove the pan from the heat and allow to cool completely before transferring to an air tight container.
- This sauce can be used immediately, but I recommend refrigerating overnight for the best flavor. This sauce will last 2 weeks in the refrigerator if sealed tightly in an air tight container.
Last edited by Agdog; 07-02-2023, 06:50 PM.Comment
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Mine is a variation on this, with fresh onion and garlic grated in instead of the powder forms. I like a tangy sauce with just a touch of sweet. It can be used to glaze your meat as well as a finishing sauce, say, for chopped beef or pulled pork.Originally posted by tpack View PostComment
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I prefer a savory vinegary sauce over sweet stuff. Anyone have one fitting that bill?Comment
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