What BBQ sauce is most like LongHorn Steak House BBQ Sauce (bourbon, ingredients)
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I really like the BBQ sauce served with the baby back ribs at the LongHorn Steak house chain. I'd like to buy something similar online. Does anyone know what brand is closest and where to buy it? Thank you.
Thank you. I appreciate it but that's too much work for me, also the sauce only keeps for two weeks in the refrigerator. All my other sauces keep for months in the refrigerator as I don't use them every night, so I'd have to cook a new batch every couple of weeks. Also I saw a thread on the smoked meats forum where the poster said the recipe posted on their website did not taste anything like the sauce they served in the restaurant.
Thank you. I appreciate it but that's too much work for me, also the sauce only keeps for two weeks in the refrigerator. All my other sauces keep for months in the refrigerator as I don't use them every night, so I'd have to cook a new batch every couple of weeks. Also I saw a thread on the smoked meats forum where the poster said the recipe posted on their website did not taste anything like the sauce they served in the restaurant.
Homemade sauces don't have the preservatives that commercially made sauces do. You're kidding, that is too much work? I make a blackberry sauce that uses a combination of two other sauces (a vinegar based and a sweet sauce, along with a few other ingredients, all from scratch, except for the jar of blackberry jam. Sauteing some onions and garlic, then combining the rest of the ingredients is too much work?
I am fortunate to be from the Mid South where barbeque is a way of life.
And we can get all kinds of barbeque sauces in our local grocery stores from all over the U.S. I keep a few different kinds of sauces--mostly from Memphis restaurants. I am particularly fond of Arby's Sauce and of Famous Dave's different sauces. But I also love a marinade and a finishing sauce from Wickers of Hornersville, MO.
I don't know what sauce style Longhorns uses as I have only been there for their steaks. I'm more of a Memphis dry rub kind'a guy.
To quote Dirty Harry, "A man's got to know his limitations".
Quote:
Originally Posted by Dogboa
Homemade sauces don't have the preservatives that commercially made sauces do. You're kidding, that is too much work? I make a blackberry sauce that uses a combination of two other sauces (a vinegar based and a sweet sauce, along with a few other ingredients, all from scratch, except for the jar of blackberry jam. Sauteing some onions and garlic, then combining the rest of the ingredients is too much work?
To quote Dirty Harry, "A man's got to know his limitations".
Ok.
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I make a blackberry sauce that uses a combination of two other sauces (a vinegar based and a sweet sauce, along with a few other ingredients, all from scratch, except for the jar of blackberry jam. Sauteing some onions and garlic, then combining the rest of the ingredients is too much work?
