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Post by nutsberryfarm 🏜 on Dec 19, 2020 15:59:56 GMT
Do you make your own?
If you do...please pass along any tips...🧑🍳
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Post by GoodbyePorkPieHat on Dec 20, 2020 3:45:07 GMT
I've played around with different sauces, and what I've found works for me is a simple blend of:
- 2/3 Kinder's Hot
- 1/3 Famous Dave's Devil's Spit
Although it's hot to the taste, it mellows out with cooking. Sometimes I'll add 1/4 of a milder, sweeter sauce (so 1/2, 1/4, 1/4).
Also, I've given up somewhat on cooking chicken entirely on the gas/BBQ grill - because it's time-consuming and inconsistent. Instead, I pre-cook the chicken sous vide (preferred) or roast it in the oven (convection/toaster oven). Occasionally, I'll even skip the grill and just use the broiler for the final glaze.
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Post by novastar6 on Dec 20, 2020 6:23:26 GMT
I'm biased, we have our own family recipe, and it's the best. This is not a potent hickory smoked brown sauce like KC or Heinz or Curly's, it's an orange barbecue sauce, and I always thought there was absolutely NOTHING like it in the world...and a few months back I bought a bottle of that orange Heinz 57 barbecue sauce in the glass bottle for chicken and burgers, etc., that's exactly what it is that we make, that's exactly what it tastes like. When we make it, we make a half gallon tub of it, we usually put it on rice, actually it's like when you get sauce on your spaghetti and mix it into every square inch of the spaghetti, the rice will be solid orange, it's DELICIOUS. Makes excellent BBQ sandwiches, chicken, ribs, everything.
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Post by divtal on Dec 20, 2020 18:31:22 GMT
This is what my parents always used, and I still use. It's from the 1943 edition of "The Joy of Cooking."
(For 2 pounds of ribs):
1/2 C. chopped onions
2 T. bacon fat ... an oil will do, too
Mix:
2 T. Vinegar ... I use red wine vinegar
1 T. Worcestershire sauce
1/4 C. Lemon juice
2 T. Brown Sugar
1 C. Chili Sauce ... most commercial brands come in bottles that hold 1 cup.
1/2 t. Salt
1/2 t. Paprika
1/4 c. Water ... I add the 1/4 cup of water to the empty bottle of chili sauce, and swish it around to get the little bit of sauce that sticks to the inside of the bottle.
-- Soften the onion in the fat/oil. There's no need to brown.
-- Mix all other ingredients together, while the onions soften, and add the mixture to the pan ... I do it in a skillet. Simmer for 15 minutes, on low, to blend the flavors. You can make this sauce hours before cooking the meat, or even the day before.
-- Place the ribs in a baking dish curved side up. Cook at 450 for 15 minutes. (add edit: Cook at 450 WITHOUT sauce. Pour the sauce over the meat) Reduce heat to 350, and cook for an hour.
* My 1976 edition of "The Joy of Cooking," uses the above recipe for BBQ chicken, using a cup of ketchup instead of chili sauce. I don't see a huge difference between the sauces. I'm sure that you could use ketchup, and add any spices that you choose. I'm just used to buying the commercial sauce.
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Post by GoodbyePorkPieHat on Dec 20, 2020 23:04:59 GMT
I think my wife used that "The Joy Of Cooking" recipe. I still have the book (along with a few of my mom's ancient cookbooks from Betty Crocker and Better Homes & Gardens).
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Post by divtal on Dec 21, 2020 0:03:25 GMT
I think my wife used that "The Joy Of Cooking" recipe. I still have the book (along with a few of my mom's ancient cookbooks from Betty Crocker and Better Homes & Gardens). The cover of my parents' 1943 edition has been held together with several layers of duct tape. And, the pages have become quite brittle. I have to turn them very carefully. The pages that were most often used; BBQ sauce, Sausage turkey dressing, Meat loaf, are the dirtiest. They have little splashes of ingredients that have accumulated over the decades. I love it!
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Post by nutsberryfarm 🏜 on Dec 24, 2020 21:40:28 GMT
Thanks everyone!
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sunshine
Sophomore
@sunshine
Posts: 921
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Post by sunshine on Dec 29, 2020 16:48:57 GMT
I think my wife used that "The Joy Of Cooking" recipe. I still have the book (along with a few of my mom's ancient cookbooks from Betty Crocker and Better Homes & Gardens). The cover of my parents' 1943 edition has been held together with several layers of duct tape. And, the pages have become quite brittle. I have to turn them very carefully. The pages that were most often used; BBQ sauce, Sausage turkey dressing, Meat loaf, are the dirtiest. They have little splashes of ingredients that have accumulated over the decades. I love it! My old Betty Crocker cookbook is like that. The most used pages are barely readable. I really need to copy those recipes into another book before I lose them completely. The newer versions of the cookbook, don't have all of the same recipes, so buying a new one wouldn't really work.
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Post by Sandman on Dec 29, 2020 19:03:12 GMT
That is something I never made or had is homemade BBQ sauce. Would not be against trying it. But this is my favorite BBQ sauce. 
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Post by nutsberryfarm 🏜 on Feb 20, 2021 14:16:39 GMT
The cover of my parents' 1943 edition has been held together with several layers of duct tape. And, the pages have become quite brittle. I have to turn them very carefully. The pages that were most often used; BBQ sauce, Sausage turkey dressing, Meat loaf, are the dirtiest. They have little splashes of ingredients that have accumulated over the decades. I love it! My old Betty Crocker cookbook is like that. The most used pages are barely readable. I really need to copy those recipes into another book before I lose them completely. The newer versions of the cookbook, don't have all of the same recipes, so buying a new one wouldn't really work. i found a vintage one at a neighbor's estate sale!
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