Would you be kind enough to share your best barbecue sauce recipe with me?
FYRE & REIGN asked:
Memorial Day is right around the corner and I want to make the best barbecue possible!
This entry was posted on Sunday, July 4th, 2010 at 3:13 am and is filed under BBQ Talk. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
September 14th, 2008 at 1:57 pm
KC Masterpiece
September 15th, 2008 at 1:05 am
mmmmm….barbecue!
1/2 cup red wine vinegar
1 cup chopped yellow onion
1 tablespoon minced garlic
1/4 cup light brown sugar
2 teaspoons hot pepper sauce
1 cup ketchup
1 teaspoon lemon zest
1/4 cup fresh lemon juice
Combine all of the ingredients in a blender and blend until smooth. Transfer to a nonreactive saucepan and simmer for 20 minutes to allow the flavors to marry. Use immediately, or refrigerate in a nonreactive, airtight container for up to 2 weeks.
Yield: 1 3/4 cups
Enjoy! Have a great holiday!
September 15th, 2008 at 2:21 pm
barbacue the latest reports on that is that it causes cancer look it up
September 17th, 2008 at 11:40 pm
It’s a Louisianna B-B-Q sauce and takes some time to prepare so … be prepared.
In a large skillet cook up about a half pound of bacon diced up and fried to perfection.
A large onion diced finely and sauteed to a golden brown in the left over bacon grease.
Add about a cup worth of finely chopped pecans and a TBSP of cajun seasoning.
One green pepper and one red pepper, finely diced and do likewise.
Add the zest and juice of one lemon and 2 oranges. Simmer for about 10 minutes.
Add some chicken broth (about 2 cups homemade or 1 can prefab). Let it simmer some more. Add another TBSP of cajun seasoning and a quarter cup brown sugar.
In a slow-cooker you heat up a large can of crushed tomatoes and a small can of tomato paste. Throw in just a splash or 2 of hickory flavoring. Add your previously cooked ingredients and let simmer overnight. Add more cajun season somewhere inbetween if you’re so inclinded. You’ll have something special at the end of it all and you can freeze it. Anybody I’ve known who has tasted this sauce gets hooked.
As for the actual B-B-Q meat itself, I’ve found the best way to do ribs is sprinkle the cajun seasoning on them, broil them about 4 minutes each side, then boil them for about 10 minutes and simmer for at least an hour. Then throw them on the B-B-Q, slather them with the sauce and enjoy.
But to each their own, right?
September 20th, 2008 at 3:26 am
1 large can- First tomato sauce should be your base – not ketchup!
2 small cans – add accordingly-Tomato paste for thickening.
spoon fulls of Brown sugar and 1 whole jar of Apricot jam or preserves- not jelly – adds sweetness but not allot.
a dash or two of Worcheshire sauce
several pinches- Kosher salt – brings flavors together – Do not overdo, tomato sauce and paste has allot of salt
a dash or two of Hickory liquid smoke.
Cayenne pepper – Strictly for heat
Mess with it till it comes out – Add ingredients while slowly simmering over low heat- its better the next day.