Anyone make their own BBQ sauce

Getting kinda tired of store bought. Seems to be thicker and sweeter than i prefer.

Anyone got anything or thoughts. Go

Not too sweet, not too much vinegar. Kinda spicy but not hot. Just start starting.

Not homemade but this is thinner and not too sweet

It’s fun to make. Tough to make in small batches but it’s cheap enough to make that if ya don’t like the results, making more isn’t bad. We got into making it after the wife got into making salsa a little while back

I bought about just taking some store bought. And just tweaking it. Maybe add some water, cider vinegar, black pepper etc.

Sonny Bryans BBQ sauce is really very good

I really like this recipe. I used to make it exactly by this recipe, but I just eyeball everything now. Play with the ingredients and make it to your liking.
2 cups Catsup
½ cup Apple Cider Vinegar
4 Tbsp Brown Sugar
2 Tbsp Molasses
1 Tbsp Honey
1 Tbsp Mustard
½ tsp Red pepper flakes
½ tsp Garlic Powder
½ tsp Onion powder
½ tsp Coarse Black Pepper

Head Country makes really good BBQ sauce that you never have to make. The Apple Habanero is awesome on everything.
https://headcountry.com/product/apple-habanero/

Easier for me to pickup some Salt Lick sauce at the store. It’s a honey mustard style. The Lauren’s version used to be really hot, but it’s tamer now.

Make my own, being on a very low sodium diet homemade is the only choice that I know of.

Start with
Tomato Sauce, mustard, garlic, onion, black pepper, jalapenos, liquid smoke, vinegar, molasses, bourbon (if I have some), Shiner for thinning down when needed.

Depending on mood and what it is going on as to what else goes in.

Never measure just adjust for taste, works for us.

I kind of prefer the thinner BBQ sauce.
If anyone's ever ate McKenzies bbq.. that's what I like.

Thats what I have been getting. Its a change from the catsup based.

I take any sauce and cut it in half with chunky Pace Picante medium. People always ask about it and I tell them it is my special recipe.

All of those indredients are sweet...might be too sweet for me.


That sounds really good.

Instead of Pace we use the HEB mild salsa brand. Adds a little heat to any BBQ sauce that is always too sweet.

Take a major player and doctor it.
We used to use Bulls Eye because my neighbor worked for Kraft and he would give us gallon jugs of it.

Add jalapeno vinegar juice and other ingredients until you get what you like.

Works every time.

407 should bottle that stuff and sell it.

I thought Jambo had the best sauce I had used. Use to buy a quart every time I did a pork butt. Then I found out they use Head Country Original. Then I think I renumber Bryan at 407 saying that is what they use also. Still the best I have found!

Yea, that is what he uses or used to.

I got some a few years ago, pretty good stuff.

Here is my recipe. (I like to add a jalapeno or two sometimes. )

Yes making your own is great, it’s easy. You just take ketchup and add stuff to it. Kinda hard to mess up.

My wife likes sweet baby rays. I hate it. It’s sweet and thick.

I like the flavor of SBR, but it's too thick for me

Life must be boring if you want to spend free time making bbq sauce

My BBQ sauce is the best I've ever tasted. Recipe that I used when I was on the food network.



I'll do 6 batches at once and then can them. Lasts us about a year.

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.