Gates BBQ sauce (original), thinner than those thick, sweet sauces and has a nice bite to it. Can be found online or at Barbecues Galore and maybe Cabelas.

Although I only did a quick read, I didn’t see any celery seed in the recipes posted…..it really helps to add a nice bite to a good sauce.

Hang on. You were on food network. ???

The show was 24 hour restaurant battle. Season 2, episode 7.

I will check it out.

Cool!

Unclebubba, your recipe looks very intriguing. What is 3/4 cup DP? This being Texas, my guess is Doctor Pepper.

I've gotten lazy in making my own sauce ... but once my wife gets a bottle of SBR down to about 1/2 empty, I will then take it and ramp it back up to a less sweet, thinner sauce by adding some apple cider vinegar, lime juice, orange juice and a splash of hot sauce, maybe a little yellow mustard, black pepper as well.

I grew up learning (1960s-1980s) from my dad and a bunch of his buddies that did catering gigs around our local area for family reunions, annual VFD/Sherriff's office appreciation dinners, masonic lodge, fiddler's contests, community gatherings, etc. where we used 2' x 8' open top pits (they had probably 10-12 pits) with a big central fire going to keep feeding the coals to the pits using a shovel. They used a mop sauce that was basically an old German recipe from my mother's family that consisted of oil, vinegar, squeezed lemons, oranges (rinds included), Worcestershire sauce, salt, pepper, onion & garlic powder (they actually used fresh chopped onion & smashed garlic) that hung over the side of the big fire between mop cycles. This kept the meat moist and likely kept the flies off while smoking. Once we were getting close to done with the cooking, they would stain and dump in tomato sauce and a little brown sugar to create a thinner dipping sauce that was only a little sweet. I am probably leaving something out as this was over 40 years ago that I last helped with a big cook.

they also did catfish fries for crowds as well from trotline caught fish, homemade hushpuppies and hand cut fries in large propane (likely butane back then) cookers, rotating each cooker with fish, then hushpuppies and then fries to keep the grease clean.

I

A guy I know that does bbq comps does this, he will also take a couple different flavor profiles and just mix them together.

Your guess is correct.

Also, green tab is green Tabasco

McKenzies BBQ...good stuff.

Put some Kraft original in a pot on the stove and pour in some beer to thin it up. Season it like you want to.

So do you use 1 ⅓ C ketchup or the 44 oz bottle? Or do you mean that if you used a 44oz bottle of ketchup you'd triple every other ingredient?

And is 1/4 teaspoon lowr short for Lawry's seasoning?

I makes a copycat sauce based on the Luling City Market sauce.

Barbecue Sauce

1. 1 8 oz can tomato sauce.
2. 6 tbsp light brown sugar
3. 1/3 cup yellow mustard
4. 1 tsp hot sauce
5. 1/4 cup apple cider vinegar
6. 1/2 tsp each sea salt and ground black pepper

This!

What you are seeing iw my original recipe. In reality I add a little of this or that until it's perfect. I know some people don't work like that
But I do. Yes lowr is lowez fu k. Im hammered after today's crawc2 oil and im tired of cofrezti g myself.l answer tomorrow,

Nice work.

Sig worthy right there…

Yes Lowr is Lawreys seasoning. That is the original recipe that I wrote down. Some years later, I wrote a note off to the side that a 44 oz bottle of ketchup will only do a triple batch. Once I get everything in it and cooking, I'll taste it and add this or that. It's definitely not an exact recipe. Almost nothing that I cook is.

I just thin them out with some whiskey.


But I very rarely use any bbq sauce.

Update.

I was watching meat church bbq guy. He recommended Meat Mitch Womp sauce. I happened to see it at Academy.
Bought some. I love it. Best bbq sauce I’ve ever had.
Recommend it.

Bought some Meat Church seasonings at Academy yesterday, now I’ll need to make another trip to check out that sauce. I’m hooked on Salt Lick sauce, but don’t mind trying something different occasionally.

If any of you remember the Tony Romo’s restaurants from back in the 80’s. Will the original owner had several restaurants in Tennessee called “Big T”. He was a friend of a friend and he came to the Bristol night race with a whole cooler of ribs. Anyway I asked about his sauce and he wrote the recipe on a napkin. That was either 97 or 98 and that is all we ever have used since.