Ok, so I'm new to the pulled beef game and wondering what sauce(s) go well with that. I thought the KC Sauce might be good, but I don't want to make 6 cups and have a huge amount sitting around.
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I almost never sauce, but have many commercial varieties available.
Also, I make several varieties.
This is my basic sauce, we'll jus' call '001' fer now, cause I got names for em' all, but might not wanna git those purloined by any corporate entities...
I've been makin' them fer a lotta years, puttin' out on th' streets fer real-world opinions, vs. my own. I make a helluva bunch of it, per reque$t$...
First, an' foremost, IMO I would Not drown a delicious, beefy flavored Chuckie with a heavy sauce, ie.: KC style...
I was born in KC, (out of necessity
), so please, don't think I'm hatin'...
Loves me some KC style, been eatin' it for over 55 yrs.
That bein' said, my basic sauce is more of a 'Tennessee meets KC'...far thinner, more flavor transparent.
Ya might try some, see what ya' think. I likeys it, an' sell/gift/treat a helluva lotta gallons per year, at others' behest...
Quadruple batch
(Makes approx 2 cups ~ 1 pt.)
2C ketchup
1/2 C brown sugar
1/2 C Worcestershire sauce
1/4 C + 1 T cider vinegar
4 dashes/ 1/3 t hot pepper sauce
1 T + 1 t garlic powder
1 t mustard powder
1 t salt
1 T + 1 t black pepper
Jus' mix together in a saucepan over med heat, stirrin' frequently/constantly...
Bring to a gentle,visible boil, then shut off th' heat, leave saucepan on burner, allow to cool, with a lid on.
We're not tryin' to reduce/thicken, here...
Like most sauces, it's better when ya' let it sit n' mingle in th' fridge together awhile, an' served warm/hot-ish.
Overnight is better, longer is better yet...Last edited by Mr. Bones; April 22, 2017, 10:12 AM.-
Danjohnston949 Guess I'm too old/Uninformed to even know what an 'F.C.' 'is, but reckon now, based upon my Distinct Respect for your abilities, sagacity, an' experience, to know mebbe I'm not one!!!??? Whew!!!
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Naw, it's right enough named... it's "001"
Fer Now...
Last edited by Mr. Bones; April 22, 2017, 09:07 PM. -
I will be batching this out today!!! (I might add a splash of bourbon)
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Having a crowd over in a couple weeks for a casual dinner. Trying to decide between pulled pork or beef. Also don't know about "toppings" for beef as I would for slaw with pork.Comment
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Easy-Peasy!!! Yer gonna run yer cooker(s), anyhoo...Do Both, give 'em options, an' git twice th' feedback/input 'bout yer product...
Have a few of yer fave commercial sauces available, on th' side.
Make one, or more, of yer own, as well....there's lotsa recipes here, on site, gazillions on th' interweb.
<hint>Put alla th' sauces in equally unidentifiable containers/dispensers, such as ramekins, wally world sauce squirt bottles (easiest), etc.
Mark 'em ambiguously, by style/region/heat content, like alla th' caterin' vendors do...
Sweet, Hot, KC, Tangy, Texas, etc. Don't call out th' brand names ya' use... they advertise enough...
Let folks figger out amongst themselves which ones they likes th' most...Ya' might be surprised where yer homemade sauce(s) place(s)
See which bottle(s) are emptiest, after th' casual dinner.
This is data for th' future...
Do this every time ya' cook fer folks
Compile th' data, to discover trends, vs. change everything ya' do, based upon each cook.
Each cook is different, as is every crowd ya' feed...
Cumulatively, though, th' data becomes useful, indicates trends, preferences, etc.
From this data, refine yer sauces...
It's kinda like "don't fiddle with yer vents every few minutes", chasin' exact temps...
This is a Low an' Slow Pastime, so be patient, observant, an' above all, make people happy, an' Have Fun!!!
Last edited by Mr. Bones; April 22, 2017, 08:13 PM.Comment
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Mr. Bones sauce sounds GREAT! I am going to try it VERY soon! Thank you, Mr. Bones!!
we also like MH's Tenessee whiskey Hollerin sauce, here: http://amazingribs.com/recipes/BBQ_s...BBQ_sauce.htmlComment
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My distinct pleasure to be of service to y'all, Brother....
BTW, I have a Bourbon version (natch), as well...if'n yer interested....
Jus' sayin'
Please, feel free to let me know what ya' think...good, bad, ugly...I kin take it.
It's jus' (one of) my base bbq sauces, pretty dang good, though. Daily driver/go-to stuff.
Many thanks fer yer interest, anxious to hear what ya think.Last edited by Mr. Bones; April 22, 2017, 02:29 PM.
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Mr Bones your sauce sounds great AND I would love to hear about your Bourbon Version Sauce.
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Main, y'all, I am plumb damn overwhelmed with yer responses to this post, an nigh on ta' post-driven into th' ground from humility.
Best way we can make this comfortable again, is fer y'all to make this here '001' recipe, then tell me how ya really feel... taste is so subjective....
We can go from there...
Last edited by Mr. Bones; April 22, 2017, 05:17 PM.Comment
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EdF, Mucho Thanks fer th' love, because I am, indeed, A BBQ Scientist... I am honored for your' recognization' of my dehibiltation
But. It's. What. I. Do. We all A'ight??? Hope so...
'Tis why I'm HERE, in th' Pit, for a brief, fleetin' moment, now, innit?
Last edited by Mr. Bones; April 22, 2017, 05:18 PM.Comment
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It was most certainly taken as a compliment, Amigo! (However undeserved it might feel!!!!)
In evaluatin' praise/compliments, etc .(anydangthing), I always factor in th' source, natch... this verifies th' credibility of th' statements, which then, in turn, requires me to focus on th' validityLast edited by Mr. Bones; April 22, 2017, 09:12 PM.
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Mr. Bones liked the sauce! I do agree that smoked chuckies don't need much enhancement, if any. The "blend" of KC and NC vinegar based products was great. Since discovering amazingribs, I do not buy pre-made sauces or rubs. It is so nice to know exactly what goes into what you're eating.Comment
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I am honored, delighted, an' excited that ya' even made th' sauce, much less enjoyed it...
Feel free to riff on it, at leisure, of course, an' report yer findings to th' Pit.
We can always use some fresh input!Last edited by Mr. Bones; April 22, 2017, 08:18 PM.
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When I smoke chuckies, the first thing we have with them is a Philly steak sammie. OMGoodness, is it ever delicious. After that, with the leftovers, we try other things.
Mr. Bones , I'm going to try your "#001 Tennessee meets KC sauce" with my next chuckie cook! Thanks for the recipe.
KathrynLast edited by fzxdoc; April 23, 2017, 07:35 AM.Comment
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I just want to know if fzxdoc is willing to share her recipe (hint, hint, hint). -
Oh, richinlbrg , it's not my recipe, it's Mr. Bones ' recipe . I just made a mistake by calling it a KC sauce recipe when, by his description, it's a "#001 Tennessee meets KC sauce". I'm learning new stuff today!
K.
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Workin' on my first Electrolysis Bath fer' some stubborn CI, thanks to Spinaker !
Be Very, VERY Scared ....
BTW, this is jus' preppin' to make some '0XX' sauce, but that's not out for release, jus' yet...
(Yeah, we've gone a lil' bit beyond 001...)
Gotta spoon-feed, though...
If'n ya'll waire'nt Femmily, ya would'na kneew aivven this much, Acchh...:
Last edited by Mr. Bones; April 22, 2017, 10:54 PM.Comment
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Jus' You Wait 'til I git th' Flux Capacitor grill workin'
I can start stuff yesterday, for Supper tonight.
It's ALL about th' GigaWatts, as ya' said
Jus' peeled alla my 'Doc'. hair off, but I had th' Mad Scientist thang goin' on, faux chaux!!!
Last edited by Mr. Bones; April 22, 2017, 10:59 PM.
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OK, Mr. Bones , your "001" is coolin and a meldin together.
for now, one word. Righteous, brother, just righteous! Good job here.
After it cools and chills, I'll think about any adjustments for MY taste buds, but this is GUUUD! Thank you!
I'm doing some ribs today, but wanted to try this, so, that is what I'm doing!Comment
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I'm truly honored that ya' made a batch, an' most certainly interested to hear yer feedback...
Hail, it might be better suited fer cleanin' automobile parts...
What do I know???
I'll git my bourbon sauce receipt posted here, 'fore very much longer, this mornin'...I Suwanee!!!
Have a smokin' Sunday morn', y'all!!!
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Thank you, Mr. Bones ! I thought about throwing some bourbon in this! LOL
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Okay, so here goes, as promised:
Mr Bones Bourbon BBQ sauce (001B), V.1.00.00...
Yeah, it's gotta 'real name', but 001B, fer our purposes here...
>>>jus' add ~1-2C Bourbon(s) to th' 001, referenced above. Lean heavily t'wards 2C lol! We're gonna reduce it, anyhoo...
>>> CaptainMike Skip richinlbrg
That works jus' fine... reduce th' Bourbon in quantity first, like, then make regular ol' 001 in with it.
Takes a bit more simmerin', to reduce to desired viscosity.
Remember, we ain't makin' thick ol KC sauce...keep it thinner.
Newer revision:
001B
V1.00.01:
2 C Ketchup
1/2 C Brown sugar
1 C Sandwich Pal Horseradish Mustard
1 1/2 oz Maker's Mark
1 1/2 oz Knob Creek
1 1/2 oz Buffalo Trace
1 1/2 oz Jim Beam
1 1/2 oz Guinness Extra Stout
1 1/2 oz BAC
3 oz Worchestshire Sauce
3 oz Soy Sauce
1 T Salt
4 t Fresh Gound Black Pepper
1.5 oz Lemon Juice
2 t Garlic Powder
2 t Onion powder
2 t Mustard Powder
2 t Paprika
2 t Cayenne Pepper
1 C Apple Cider Vinegar
1 T BBBR
This turned out fantastic, but, in retrospect, th' mix of (great) Bourbons actually made it rather generic, failin' to capture th' inherent, delightful character traits of any one of th' brown likkers...
Subsequently, I have been usin either Maker's Mark, Buffalo Creek, or 50/50 of both. I likeys this much better!!! More definition, if ya will...use yer fave, an' folks'll Rave!!!
FWIW, I pour th' bourbon(s), Guinness, an' BAC into a saucepan first, bring to a gentle, low simmer, an' patiently reduce it down some, mebbe ~50%~ in volume, watchin' th' alcohol evaporate...then add all th' other ingredients.
Don't get me wrong, I don't waste it, that would be just plain RUDE lol!
Throw a towel over yer head, hover over th' sauce pan, an' huff the evap.
Great fer clearin' yer sinuses, alleviatin' them Springtime allergies.
Waste not, want not!
Keep yer eyes shut, or ya'll have tears streamin' down yer face in no time...
Last edited by Mr. Bones; April 23, 2017, 11:31 AM.Comment
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Mr. Bones I am going to have to try this one. My wife took Tennessee Hollerin' Whiskey BBQ Sauce Recipe by Meathead and upped the amount of bourbon in it to the point where that is all you smell in the house. You really get the bourbon flavor as the extra she adds is at the end so it doesn't cook it down
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