What was once created......may never be created again!

[SheilaAnn]

IMHO, I just made the best BBQ sauce I have ever tasted. I swear! Lately I have been meticulous with taking notes on the stuff I do because I get frustrated when I cannot recreate something. I tweak stuff and time stamp the changes, even! Do any of you remember Lea & Perrins BBQ Sauce? I was obsessed with it. They took it off the market years ago! I found a knock-off recipe that tasted pretty dang close. I made my changes and noted as such. I pulled out the recipe to serve with the leftover brisket from the other day (see SUWYC thread). The recipe called for 1/2 water ( I have done apple juice in the past). This time I subbed in the liquid from the wrap. This sauce has just the right amount of sweet, smoke, spice and love. Wonder if I can make it again and just simmer over smoke so as not to add meat to the sauce so it lasts longer?

[Jfrosty27]

Sounds delish. Good luck with the repeat effort. I suspect the brisket juices had a big part in it. 🤞👍

[Mr. Bones]

Yup.

[SheilaAnn]

Jfrosty27 Methinks you are correct

[smokin fool]

I'm the opposite of you, I never write anything down then lose my mind, and I use the word mind loosely when I can't re-create something.
Lea & Perrins Worchester sauce is readily available up here, I don't recall ever seeing a BBQ sauce but I never looked for one either.

[SheilaAnn]

We get the Worcestershire sauce all day. But yeah, for a minute there was a BBQ sauce.

[ssandy_561]

Been there, done that!

I once made the best BBQ sauce with a base of Peach Cider and Southern Comfort. It was like liquid GOLD. Never measured a thing the first time I made it. I’ve tried to recreate it a half a dozen times and it just isn’t the same.

[glitchy]

They had Hienz 57 w/Lea & Parrins too and seem to have quit making it. Along with Seven Seas Creamy Italian dressing. Basically, every sauce I like no one else does.

[fzxdoc]

You can freeze a big batch of sauce in usable portions after you've added the brisket drippings. It doesn't take long for frozen BBQ sauce to come to room temp because sometimes it doesn't freeze hard, depending on the ingredients of course. I agree with Jfrosty27 that those drippings are the secret ingredient, most likely.

Kathryn

[SheilaAnn]

fzxdoc It’s ok to freeze? 👏🏼👏🏼👏🏼

[fzxdoc]

I do it all the time, SheilaAnn . No effect on flavor or consistency when it's allowed to thaw in the fridge overnight.

K.

[jlazar]

From the Lea and Perrins website.

https://www.leaperrins.com/recipe/10...tershire-sauce

and

https://www.leaperrins.com/recipe/100020100012/blue-ribbon-barbecue-sauce

Above links may not be working right. Go to recipes. There are two different BBQ sauce recipes listed.

[jfmorris]

SheilaAnn One thought that may make it more repeatable, especially if you don't have brisket drippings handy, would be to use beef stock in place of the water. This would also probably be more stable, and keep longer in the fridge. Might not have as much smokey flavor as the drippings, but would be easy to try on a batch. Smoking the sauce on the grill also seems like a good idea!

[Spinaker]

I believe there is song that relates to this very thing. Sometimes the best thing you can do is make a tribute. LOL.

[fzxdoc]