Hey guys, just looking for ideas on some easy to make and simple homemade BBQ sauces. We just use generic store brand stuff ( Kraft BBQ sauce-original), and I'm ready to step up my BBQ/grill game. What are you using, and what does it go with? Any thoughts appreciated.
Catsup (dont used ketchup!) Brown sugar (or molasses and sugar or other sweetener) Vinegar Liquid smoke Add seasoning that you like. Also, you can use ketchup I'm just messing with you.
My dad has a pretty good one i'll see if I can get it from him. Weird story though but dad made this bbq sauce and ribs for my birthday. He puts some kind of alcohol in it i forget. Anyways after the party I go to sleep and I got tarantulas just crawling all over the place. I slept horribly. Next morning I told my parents and my dad says you saw Spiders too? .... Whew what the hell did he put in there?
I make my own BBQ rub, and after 20 years of experimenting I feel it's dialed in just right. I'm happy to share that recipe if you want. For sauce, I experimented and experimented, and I came to the conclusion that I can't make a better sauce any cheaper than buying it once you factor in ingredients. Stay away from all the "main" grocery brands like Kraft, KC Masterpiece, Sweet Baby Rays, etc. They're generic, and usually the 2nd ingredient is High Fructose Corn Syrup. There are literally thousands of sauces out there, and I have found a favorite that is outstanding in flavor (all three sauces, their original, hot and Carolina style), no high fructose corn syrup, and is still reasonable in price. It's Williamson Brothers sauce, which originated here in Georgia at the restaurant of the same name. After years of customers asking, they finally bottled it and you can buy it in stores and I believe online. If you want some and can't get it online, send me a message. I can get it for you and ground ship it pretty cheap since I have a UPS account.
Pardon my ignorance, but is a rub a sauce? Or a "dry" rub on of ingredients? In any event, I would appreciate having it.
Forgot to come back and give results. I found it pretty good, but a touch on the sweet side for me. A little adjusting would have it perfect.
Here's my pork rub recipe. Great for pork shoulder (Boston Butt) and ribs. I make extra and bag it separately, keeps for months. The way you use a rub is to paper towel off your meat, and then by hand rub it into and onto the meat, and then put the meat in your BBQ. I always cook at 300 degrees for 20-25 minutes and then bring the temp down to 225 for the long cook. For pork shoulder/Butt, I go with an hour and 10 minutes per pound. For ribs I cook for 3 hours, then pull them and squirt on a strip of squeeze butter and about 2 ounces of bbq sauce. Then I with wrap them in aluminum foil, pour an ounce of apple juice on them and close the foil. Then I put them back in to cook for 2 more hours. The brown sugar in the rub will caramelize, giving you a tasty, seasoned crust. There's almost no way to go wrong with the spices, so adjust according to your personal tastes. 2 cups brown sugar 3/4 cup cumin 2 teaspoons salt 4 tablespoons paprika 1 teaspoon crushed red pepper 2 teaspoons ground black pepper 1 teaspoon garlic powder 1 teaspoon minced onion Combine ingredients in a ziploc and shake it up. Apply liberally to pork. *Important! Put the amount you want to use in a separate bowl and then apply to meat. That way you won't cross contaminate the remaining rub.* Enjoy!
Yes, it's sweet. Too sweet for me also. But thats how Mrs TD likes it...And its her recipe... Did you use UNsweetened applesauce?
Ground up Cayenne Shrooms? Spiders.....sheesh..... what's wrong with yew PNW folks? A spider just landed on the screen of this tablet!!! ***Shrieking, girl screaming, tablet flying across room***
I really couldn't tell you, actually I have no recipe to speak of since my dad is kind of a master at eyeballing. I picked up the same bug, for a lack of a better term. All I know is Tequila has some kick to it.
Honestly, I should read certain posts a bit more slowly.... I thought I read "Also for margarita steaks".... Ya nevah know
Well, I have also been known to marinate steaks in lime and tequila, and use the leftovers for margaritas.. so you're not too far off!
You ever drink the Tequila Label Moctezuma's? Not bottom of the barrel but it's enough to incite a 13 year olds dreams