BBQ sauce recipes wanted

[ssandy_561]

Having a bunch of people over for pulled pork sliders and honey mustard BBQ ribs sometime in a month or so. Looking for some tried and tested BBQ sauces for the pulled pork sliders I’m making.

I’m thinking about a Carolina based vinegar BBQ sauce and a Kansas City style BBQ sauce and a third option not like the first two. I don’t think I want to make a mustard based BBQ sauce since I’m making my honey mustard BBQ ribs.

Any recipes for either the Carolina and/or Kansas City sauces would be greatly appreciated and any recipes or suggestions for a third type of sauce will be welcomed.

Thanks in advanced.

Steve

[Mosca]

Do a forum search for Huskee ‘s Shawsh.

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/bbq-sauce-recipes/10907-huskee-s-original-shawsh

[hoovarmin]

Not sure how I missed that post. Thanks, Mosca!

[Huskee]

Thanks for the shout out, Mosca!

[LA Pork Butt]

I make an adaptation of Steve Raichlen’s Spicey Apple BBQ Sauce.

[Panhead John]

[Panhead John]

This is one I’ve been using for years. It’s originally from Hints From Heloise and is very good. Probably close to what you might be looking for. I believe she calls it Jamaican BBQ Sauce.

[58limited]

Typical Texas Style BBQ Sauce

https://www.texasmonthly.com/bbq/recipe-thin-barbecue-sauce/

Thin Barbecue Sauce

1/2 gallon of water
2 lemons, halved
2 medium onions, peeled and quartered
1 small head of garlic, halved

Bring all of the ingredients to a rolling boil. Boil uncovered until reduced by half, at least thirty minutes. Strain the liquid. If it has over-reduced, just add some water back it to get it up to a quart of liquid, and put it back into the pot.

Add:


3 cups (26 ounces) tomato puree
1 cup apple cider vinegar
1 cup white sugar
1 cup Worcestershire
5 tablespoons salt
1 teaspoon ground black pepper, preferably fresh ground

Stir to combine and bring back to a boil for about five minutes until everything is throughly incorporated. Use immediately, or let it cool then place in refrigerator. Makes two quarts of sauce.

[ssandy_561]

This sauce sounds like a home run for some smoked chuck roast. Have you tried it with pulled pork? Does it work for that?

[58limited]

It works for everything but probably best for beef.

[ofelles]

Doing a brisket in a week for a potluck. I'm going to try this sauce. Thanks

[marshall]

Something different would be meatheads Alabama white sauce, it’s delicious and unique, used it for chicken many times but I think mix in with pulled pork would be a winner!

[ssandy_561]

I’m a big fan of Alabama White Sauce. Many a chicken I’ve cooked have swam in it. I think it might over power pulled pork. Have you ever tried it on pulled pork?

[djl]

I’m pretty sure I saw a you-tube video or 2 with Alabama white sauce on pulled pork. Of course I didn’t watch them, but if I find them I post a link

[TripleB]

KC style: 1 part original Head Country BBQ sauce , 1 part original Blues Hog BBQ sauce. Been doing it for years.

[wu7y]

I am not particularly a fan of commercially bottled BBQ sauces but one of the first I had from a specialty shop is sold as Black Dog. It is a KC style. I thought it was pretty good and worked well on pulled pork.

[tstalafuse]

This one is pretty damn good. I make some and family/friends steal it.. https://amazingribs.com/tested-recip...-sauce-recipe/

[Mosca]

I’ve had people tell me it’s the best bbq sauce they’ve ever tasted. But now I buy it from Meathead instead of make it.

[tstalafuse]

Mosca It is becoming expensive for me to make it because they aren't returning the squeeze bottles..

[smokinsteve]

Here's a great one from the late Mr. Bones! By the way, it would be great to collect recipes from Mr Bones and create a recipe book dedicated to him. Anybody else got recipes from him?


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...

[marshall]

ssandy_561 never tried it on pulled pork, but think I might try it next weekend on some, I’ll let you know if I do and it works !

[Murdy]

My favorite Carolina style, making some today:

https://noblepig.com/2010/01/east-carolina-barbeque-sauce-for-pulled-pork/

[texastweeter]

Apple cider vinegar, red pepper flakes, habanero dust, a ton of black pepper, salt a touch of sugar. If you want to amp it up, use ghost chili flakes.

[Mosca]

I am not particularly a fan of commercially bottled BBQ sauces but one of the first I had from a specialty shop is sold as Black Dog. It is a KC style. I thought it was pretty good and worked well on pulled pork.

Generally I agree with you. But a few lately have opened me up a bit.

1) The Black Swan sauces are all excellent. They’re different enough that I prefer one over the others, but your preference might be different.

2) Meathead’s sauce. Yes, I can make it. But it’s cheaper to buy it bottled, and it lasts longer.

3) Meat Mitch’s Whomp! sauce. There are two of them in my grocery store, the only difference is the heat level.

4) Dinosaur BBQ Sensuous Slathering sauce. Much less molasses and more tomato.

5) I can’t find this one any more: Roadhouse BBQ sauce, from Chicago. I think Buddy Roadhouse folded the company, but I don’t know for sure. There were 3 sauces, and they were all spectacular.

Each of these is very different from all the others, and they are all immediately identifiable as BBQ sauce.

One to avoid: Arthur Bryant’s Original sauce. I’d heard it was bad, so I blew $6 to see just how bad. It’s a drain pour.

[wu7y]

I also have the Black Swan sauces and I agree with you that they are excellent and different enough to prefer one over another in any particular cook. I didn't mention BS because I assumed you were already familiar with them.
My wife who doesn't like any BBQ sauce likes Arthur Bryant's - not for BBQ but something to do with catching and killing garden bugs.

[Max Good]

Try mixing any of my Black Swan Gourmet BBQ Sauces 50/50 with unfiltered cider vinegar. https://blackswancompany.com/