Homemade BBQ recipes

[bat119]

Anybody care to post some homemade sauce recipe's?

I tried a few online haven't found anything better than I can get off the shelf.

[calgarychef]

Originally Posted by bat119

Anybody care to post some homemade sauce recipe's?

I tried a few online haven't found anything better than I can get off the shelf.

Almost anything is better than off the shelf...

Start with this:

Mince an onion, a couple cloves of garlic, a green pepper (poblano etc), fry them in 1/2 cup canola oil until a little bit brown...best if the onion is nicely browned.
Add:
100 Oz can of chilli sauce
A big bottle of ketchup
Vinegar
Brown sugar and or honey
Salt to taste

And your choices of spices and flavouring like....
Bay leaf
Worchestershire
Dry or other mustard
Msg Or chicken base (it helps a lot and won’t kill you)
Instant coffee
Coke
Molasses
Etc etc...

Simmer for an hour, strain it (but keep the veggies-they make a fantastic hamburger relish)

Put into clean jars and it keeps for months. I refrigerate mine but it’s not really necessary.

[ghostguy6]

Plenty here:
https://www.smokingmeatforums.com/fo...marinades.123/

[TrollGRG]

Originally Posted by bat119

I tried a few online haven't found anything better than I can get off the shelf.

If what you make is as good as and not worse than then go for it. You will have a much healthier collection of chemicals in it.

[HyperMOA]

Try a Carolina mustard based sauce. I love them.

[calgarychef]

Originally Posted by calgarychef

Almost anything is better than off the shelf...

Start with this:

Mince an onion, a couple cloves of garlic, a green pepper (poblano etc), fry them in 1/2 cup canola oil until a little bit brown...best if the onion is nicely browned.
Add:
100 Oz can of chilli sauce
A big bottle of ketchup
Vinegar
Brown sugar and or honey
Salt to taste

And your choices of spices and flavouring like....
Bay leaf
Worchestershire
Dry or other mustard
Msg Or chicken base (it helps a lot and won’t kill you)
Instant coffee
Coke
Molasses
Etc etc...

Simmer for an hour, strain it (but keep the veggies-they make a fantastic hamburger relish)

Put into clean jars and it keeps for months. I refrigerate mine but it’s not really necessary.

Seriously try this ... you’ll be happy.
I got the secret sauce from Tom Fynbuck who was one of my SAIT instructors and BBQ champion. I can’t send the original recipe as he swore me to secrecy but this base is a very good start.

[bat119]

Originally Posted by calgarychef

Seriously try this ... you’ll be happy.
I got the secret sauce from Tom Fynbuck who was one of my SAIT instructors and BBQ champion. I can’t send the original recipe as he swore me to secrecy but this base is a very good start.

I'll try that I never used chili sauce as a base before

[pikergolf]

This is one I like, I can it in pint jars.



BBQ Sauce Recipe No. 2



¼ cup butter
3/4 cup finely chopped onion (1 large)
1 1/2 tablespoons kosher salt (if using table salt use less)
4 cloves minced garlic (1 tablespoon)
1- tablespoon paprika (I use less)
1- tablespoon chili powder
*1 1/4 teaspoons crushed red pepper
½ teaspoon black pepper
1 1/4 cup beef or chicken broth
3/4 cup balsamic vinegar
3/4 cup packed brown sugar
1 1/2 tablespoons Worcestershire sauce
1 small tin tomato paste
¼ cup molasses




In large saucepan, melt butter. Add onion, salt and garlic; cook for 10 to 15 minutes. Add paprika, chili powder, crushed red pepper and black pepper; cook stirring for 1 minute more. Add broth, balsamic vinegar, brown sugar and Worcestershire sauce; bring to boiling. Whisk in tomato paste and molasses until smooth. Boil gently, uncovered, for 15 to 20 minutes or until sauce is thickened and reduced to about 4 to 4 ½ cups


Processed at 12 lb for 45 min.

[bat119]

Carolina mustard based sauce

Carolina Mustard BBQ Sauce Recipe - Print.pdf

[tbiddy]

I use this as a base:

2 tablespoons chilli powder

1 teaspoon ground black pepper

2 teaspoons kosher salt

2 cups ketchup

1/2 cup yellow ballpark-style mustard

1/2 cup cider vinegar

1/3 cup Worcestershire sauce

1/4 cup lemon juice

1/4 cup steak sauce

1/4 cup dark molasses

1/4 to 3/4 cup honey

1 teaspoon hot sauce

1 cup dark brown sugar

2 tbsp Tamarind paste (optional)

Onion/minced garlic

Fry onion till it sweats. Add garlic for a couple minutes. Add the spices for about a minute. Add all the other ingredients and simmer for 20mins or so. You can strain if you want. I use a blender to smooth it out.

[HyperMOA]

Originally Posted by bat119

Carolina mustard based sauce

Attachment 165230

That looks very similar to a recipe I use. It’s delicious man. I’ll never use a damned molasses based sauce ever again!!! 😀

Edit: I just saw the post above mine uses molasses. No offence intended, just being a wise guy.

[omega50]

Originally Posted by calgarychef

Seriously try this ... you’ll be happy.
I got the secret sauce from Tom Fynbuck who was one of my SAIT instructors and BBQ champion. I can’t send the original recipe as he swore me to secrecy but this base is a very good start.

I believe I have Anton Fynebuik's sauce recipe from his cookbook he gave me in the late 80's.
I will have to dig it out of storage

[omega50]

Not a BBQ sauce but my favorite sauce over a BBQ Grilled Steak.
Omega's Theta Sauce
Heat 6 Tblsp Butter and 2 Tbsp Olive oil in a heavy Cast Skillet
Add 1/2c minced Shallots and 1 crushed Garlic Clove and cook 4-5 minutes until softened.Stir in3 Tbsp chopped fresh Rosemary and 1 Tbsp chopped fresh Thyme, 1 Tbsp Whosyoursistersauce and 2 Tbsp Fresh Lemon Juice.Heat for 2 minutes and add 1/2c Whipping Cream and cook over medium high heat until slightly thickened and reduced.
Reduce heat and whisk in 1 Tbsp Dijon Mustard and heat 1 minute to warm through.
Remove from heat and adjust S&P.

Smother steak with the sauce

[Red Bullets]

Originally Posted by omega50

Not a BBQ sauce but my favorite sauce over a BBQ Grilled Steak.
Omega's Theta Sauce
Heat 6 Tblsp Butter and 2 Tbsp Olive oil in a heavy Cast Skillet
Add 1/2c minced Shallots and 1 crushed Garlic Clove and cook 4-5 minutes until softened.Stir in3 Tbsp chopped fresh Rosemary and 1 Tbsp chopped fresh Thyme, 1 Tbsp Whosyoursistersauce and 2 Tbsp Fresh Lemon Juice.Heat for 2 minutes and add 1/2c Whipping Cream and cook over medium high heat until slightly thickened and reduced.
Reduce heat and whisk in 1 Tbsp Dijon Mustard and heat 1 minute to warm through.
Remove from heat and adjust S&P.

Smother steak with the sauce

Sound yummy. Would be great with pork too. I wonder if heavy farm fresh cream would be nicer than whipping cream? I can get the odd quart of heavy cream, fresh from the cream separator from a farmer I know.
~~~


For chicken I have made this sauce and it was pretty good. It is meant for grilled duckling.

Orange Spice BBQ sauce ( recipe for 1 1/2 cups)
1/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup orange juice
2 tablespoons vinegar

4 tablespoons of butter

Put all the ingredients into a pan except the butter. Stirring constantly, bring to a boil for 3 minutes and then add butter. Use for brushing on while grilling and/or for a dip.

[omega50]

Originally Posted by Red Bullets

Sound yummy. Would be great with pork too. I wonder if heavy farm fresh cream would be nicer than whipping cream? I can get the odd quart of heavy cream, fresh from the cream separator from a farmer I know.
~~~


For chicken I have made this sauce and it was pretty good. It is meant for grilled duckling.

Orange Spice BBQ sauce ( recipe for 1 1/2 cups)
1/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup orange juice
2 tablespoons vinegar

4 tablespoons of butter

Put all the ingredients into a pan except the butter. Stirring constantly, bring to a boil for 3 minutes and then add butter. Use for brushing on while grilling and/or for a dip.

That would be even better.Getting up in the 30% or better milk fat range is critical to prevent the cream from curdling when boiled.Especially if adding acidic ingredients which would clump lower fat cream like cereal cream or half and half and start to make cheese

[bat119]

Thanks guys lot's of good idea's in this thread I like Piker's suggestion of processing in jars definitely going to try that

[calgarychef]

Originally Posted by Red Bullets

Sound yummy. Would be great with pork too. I wonder if heavy farm fresh cream would be nicer than whipping cream? I can get the odd quart of heavy cream, fresh from the cream separator from a farmer I know.
~~~


For chicken I have made this sauce and it was pretty good. It is meant for grilled duckling.

Orange Spice BBQ sauce ( recipe for 1 1/2 cups)
1/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup orange juice
2 tablespoons vinegar

4 tablespoons of butter

Put all the ingredients into a pan except the butter. Stirring constantly, bring to a boil for 3 minutes and then add butter. Use for brushing on while grilling and/or for a dip.

You can get fresh cream? Whooo that’s a rare thing nowadays.

[omega50]

Teriyaki sauce suitable for Lacquered Duck and Chicken
Not the thickened glop that we have come to accept as Teriyaki.

Heat together 200 ml of Mirin, 200ml of Sake and 100g of sugar til sugar is dissolved

Add 100 ml regular Kikkoman Soya Sauce, 100ml Lite Kikkoman Soya Sauce and 100 ml
Low sodium Chicken Stock

Reduce by 1/3

Cook chicken over a slow grill until 60% cooked and then begin brushing frequently with sauce til well glazed, shiny and perfectly cooked.

Rely on a proper marinade on the chicken for the other essential flavors

[bat119]

Java rib glaze
Applied in thin coats after the ribs are grilled

1 1/4 cups strong coffee
1 1/4 cups ketchup
2/3 cup dark brown sugar
1/2 cup cider vinegar
4 tsp. Worcestershire