When is a Sauce is Yours?

[Ghawtho]

Meathead
Yes am aware of the BBQ sauce though the purchase we made 17 years ago so that’s no longer revenant. It’s interesting that BBQ sauce could be labeled aware winning when everyone’s taste is totally different. Some absolutely Love raw oysters and there absolutely delicious when others can’t stand them. There are some very good salsas out there too but not everyone would agree it’s good. So really my point is find a good sauce that you like and stick with it even though others might not like it. Though that’s part of the fun making other sauces for the same reason we cook different things. About four years ago I entered a salsa contest and won third place with a roasted salsa, some accused me of using a commercial brand.
Nope, the tomatoes, onion and peppers was put on my Traeger grill with it on 400 degrees
and had a phone call and it roasted almost totally black as it was on too long. After blending it didn’t look to bad and won with it. I’ve never been able to create it again since for some reason. Guess it needs put on the grill and go on a short walk or get on the phone. A phone call am sure has ruined several meals for people. Ha!

[SmokeyGator]

When I pour it out of the bottle I bought into an unmarked container

[ssennott]

Years ago i was making a marinade for shrimp I didn’t know the difference between a tablespoon and tea spoon so I accidentally switched them in the recipe, for years everyone loved the green shrimp until one day my wife made it to the recipe and it came out red the kids gave her hell for making it wrong they thought it would ruin their party until i came home and remade it my way needless to say the Missis was not happy with me.

[SmokeyGator]

I use the sauce recipe from the free side. I will include the link. BUT I dress it up. I have some really hot powdered pepper stuff I was gifted some time ago, and I have found that 1/8 teaspoon is just the right amount to add some spicy notes without making it too hot. If someone wants hotter, they can add more themselves. Also everyone thinks I drink hard booze, namely whisky and rum. I really don't, I just have a collection of the stuff because people give it to me and I never drink it. So it stacks up. Anyhow I have discovered that a hefty amount of whiskey (or bourbon or whatever variant I happen to have an excess of at the moment) goes well in the sauce. The alcohol mostly boils away, but the flavor remains. If I lack whiskey a good barrel aged rum does the same thing. I also use more garlic (because I like it, if you don't make your own sauce) and my hot sauce of choice is that stuff that comes in a bottle that simply says "Louisiana Hot Sauce". It is not THAT hot, but remember I kick it up with some insanely hot ghost pepper (or something Chernobyl levels of hot) powder. And you really only need a little tiny bit of that stuff. First time I used it I found out 1/4 teaspoon was a bit much. Not so hot I did not want to use it, but it was beyond the point where spice sensitive types just would not like it. Less is more UNLESS you know everyone is a heavy hitter with a cast iron vulture stomach that can handle ANY level of punishment without ill effects. I also add some cumin powder because I like it.

So sort of taken off the internet, but then again not really?

https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/kc-classic-bbq-sauce-recipe/

[HogOEye]

I use many recipes from AR, I have modified most of them a small difference every time I cook. When guest ask for the recipe, I recommend that they go to AmazingRibs.com. I think I must have sent dozens to the website.