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Thread: My BBQ Sauce

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    My BBQ Sauce

    When we were doing competition BBQ, we did not have our own sauce. We jazzed up Bullseye Original. Since then I have been working on our own. This is the current version. I make it from scratch, but there is a quicker version at my web site, Misc.|BBQ Recipes, that uses ketchup. I'm allergic to corn and since commercial ketchup has corn syrup, no can do.

    This is a Kansas City Style BBQ sauce.

    Steve's BBQ Sauce

    1 Cup Corn Syrup (I'm allergic to corn so I make my own syrup or use Steens)
    1/2 cup Brown Sugar (packed)
    2 Tbl. Chili Powder (Like Williams Chili Seasonings)
    1 Tbl. Black Pepper
    1 tsp. Ground Allspice
    1/2 tsp. Garlic Powder
    1/2 tsp. onion powder
    4 tsp. Kosher Salt (2 tsp table salt)
    3/4 tsp. Ground Cloves (start off with 1/2 tsp. and work up if desired)
    1/2 tsp. Celery Seeds
    1/2 tsp. Cayenne pepper (More or less or none to your taste)
    1/4 tsp. Ground mace (Substitute Nutmeg)
    2 Cups White Vinegar
    1/2 cup water
    1/2 Cup Honey
    2 Tbl. Worcestershire Sauce
    2 Tbl. Soy Sauce
    1 Bay Leaf
    1 (12 ounce) can tomato paste
    1 Tbl. Liquid Smoke

    Add everything except the tomato paste Liquid Smoke and bring to a boil. Add the tomato paste and Liquid Smoke, whisk until smooth, then reduce to a simmer. Simmer for 30 minutes. After 30 minutes check for a balance between sweet and sour. If it is too sweet add a little more vinegar. If it is too sour add a little more honey. Adjust heat up, if necessary and add salt to taste.

    Steve
    Tumbleweed Glass Studio
    http://www.tumbleweedglass.com/

  2. Back To Top    #2

    Re: My BBQ Sauce

    cool website!

    If using for BBQ sauce, do you still boil the syrup ingredients to the soft ball stage?

    8000 gallon 20' x 48" round vinyl frame pool, 12" sand filter (don't have the specs on the pump), TF100 test kit
    Handy Links: PoolMath, TF-100 Test Kit, Pool School, CYA-Chlorine Chart
    "Shock" is a process, not a product!

  3. Back To Top    #3

    Re: My BBQ Sauce

    I make my syrup ahead of time. I use:
    2 Cups white sugar
    3/4 Cups water
    1/4 t Cream of Tartar

    That gets taken to the soft ball stage, 235-240 F. I use 1 cup of the cooled, finished syrup in the sauce recipe. I make a batch of syrup and keep it on hand for other recipes too. It is a bit of a pain, and I would use light corn syrup if not allergic to corn.

    Steve
    Tumbleweed Glass Studio
    http://www.tumbleweedglass.com/

  4. Back To Top    #4

    Re: My BBQ Sauce

    Can you use that syrup in place of corn syrup for other recipes?

    We don't have allergies, but I try to avoid corn syrup whenever possible!!

    8000 gallon 20' x 48" round vinyl frame pool, 12" sand filter (don't have the specs on the pump), TF100 test kit
    Handy Links: PoolMath, TF-100 Test Kit, Pool School, CYA-Chlorine Chart
    "Shock" is a process, not a product!

  5. Back To Top    #5

    Re: My BBQ Sauce

    Grace,

    We use it in our catsup recipe:

    1 (12 ounce) can tomato paste, I like Hunts
    1 cup cane sugar syrup,
    1.5 cups white vinegar
    1/2 cup water
    2 tablespoon granulated sugar
    1 Tablespoon salt
    1/2 teaspoon onion powder
    1/4 teaspoon garlic powder
    1/4teaspoon ground cloves

    Combine all ingredients in a medium saucepan over medium heat. Whisk until smooth. When mixture comes to a boil, reduce heat and simmer for 20 minutes, stirring often.

    Remove pan from heat and cover until cool. Chill and store in a covered container.

    Since Corn syrup is in most bread, I make my own. Taking a pass on corn syrup is hard to pull off, but I'm doing it. If food comes boxed or through a car window, I generally can't eat it.

    Steve
    Tumbleweed Glass Studio
    http://www.tumbleweedglass.com/

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