Louisiana Creole bar-b-q sauce

[Mosca]

This is another recipe that puzzles me; it doesn’t make sense. So you start with A GALLON of ketchup… and add an 8oz can of tomato sauce? Why bother? What’s that, 4 fl oz? And then, to A GALLON of ketchup, and a cup of beer, you’re going to add tablespoons of seasonings? And a teaspoon of filé so you can call it Creole?

This is going to taste like ketchup mixed with beer, with some honey and vinegar to remind you of… something.

I’ll never make this, just because I don’t want to buy filé for a one time use; I’ve made it almost to 70 without needing it, I might as well go for the shutout.

[Jerod Broussard]

What paper published this?

[Mosca]

This is early 1980s. It’s probably The Pittsburgh Press, they were the Sunday paper in Pittsburgh then.

[STEbbq]

What would be the right ratio of ketchup there? 16 oz and leave the rest of the ingredients the same? it might not be bad then. Some tasty seasonings?

[Jerod Broussard]

Love the meat tenderizer inclusion.

[Carolyn]

Filé? I cringed when I saw that.
Yellow mustard and beer as well?🤢 My southern Louisiana DNA just unraveled.

[Jerod Broussard]

We don't even us filè much in the gumbo back home. At least not in the pot, it's there for each individual to sprinkle some on their rice before adding juice and parts from 18 different animals.

[Carolyn]

@Jerod Broussaard
It has been a long time since I had filé gumbo. I don't have enough use for filé to have it in my pantry.

[Panhead John]

I’m with y’all on the file part. I just make a thicker roux by using more flour than oil. File ruins the taste if ya ask me. And as Jerod says, you should add just a little to your bowl, not when cooking it.

[LA Pork Butt]

Here is my Creole Carolina BBQ Sauce.

Creole South Carolina Sauce

1/2 cup Creole Mustard
1/2 Cup Yellow Mustard
3/4 Cup Sugar
3/8 Cup Dark Brown Sugar
3/4 Cup Water
3/4 Cup Apple Cider Vinegar
1/4 Cup Chili Powder
1/2 Tablespoon Black Pepper
1/2 Tablespoon White Pepper
3/8 Tespoon Cayenne
1/8 Teaspoon of Tabasco Sauce, to taste
1 Teaspoon of Soy Sauce
1/4 Cup of Butter

Combine all ingredients except soy sauce and butter in a sauce pan and simmer for 10 minutes. Remove from heat. Stir in soy sauce and butter. Use as a basting sauce for meat or as a condiment when serving pork, beef, or chicken.

[Mosca]

Right. Somebody actually made food using this. I can see where it makes sense. I get an idea of what it will taste like, I can see where it can be adapted, I can see why some choices were made. This is a solid sauce, I can sense my mood brightening as I taste food made with it!

[Michael_in_TX]

The meat tenderizer thing is just really strange.