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To all the posters: BBQ season is fast approaching, what is your best sauce and recipes, if you would please share, can't wait to get the grill going. Be it short ribs, baby backs ribs, St. Louis ribs, brisket, turkey, sausages, chicken, do you use a smoker, also recipes for BBQ rubs. Favorite time of year....
My usual is baby backs on a side box smoker. Use whatever dry rub suits my fancy and do 1.5 hours on each side over around 250 heat. Then I sauce them, wrap them in foil. and put em on for another hour.
we always use dry rub for snoking and add the sause afterwards or just before the meat is done. I use my own sause and do not have a recipe but here is pretty much what I put in it and simmer it for, at least a few hours:
tomato sause
bourbon
a little lemon juice
seasoning salt (homemade is best)
mustard, spicy is what we like
a few tablespoons or honey or brown sugar
paprika
a couple of cloves of garlic, pressed
onion powder
a few pepper flakes
a pinch or two of cinnamon and nutmeg.
I just keep tasting until it has the kick we like but not too much and has a little hint of sweetness but we really do not like any sause too sweet.
Make yourself some ketchup. Peel and deseed and drain the water out of about half a bushel of Roma tomatoes. chop them up with some onion, a little garlic, some kosher salt, celery seed, a bit of ginger, and some deseeded jalapeno along with other spices you may like (cumin, cinnamon, allspice, nutmeg, etc). Cook them down with some apple cider vinegar. When cooked and thick run through a food processor until it is a fine puree, then can it.
bbq sauce.......add some chimayo chili powder, some cumin, maple syrup, vinegar, spices you like. mix well with the ketchup. I like a nice sugar/red chili rub and slow smoke the meat until you get that nice red rind and scorched ends. cut off the scorched parts, chop and soak in the sauce and serve on toasted bun with red onion, dill pickle, slaw and beans baked with smoked meat.
Make yourself some ketchup. Peel and deseed and drain the water out of about half a bushel of Roma tomatoes. chop them up with some onion, a little garlic, some kosher salt, celery seed, a bit of ginger, and some deseeded jalapeno along with other spices you may like (cumin, cinnamon, allspice, nutmeg, etc). Cook them down with some apple cider vinegar. When cooked and thick run through a food processor until it is a fine puree, then can it.
bbq sauce.......add some chimayo chili powder, some cumin, maple syrup, vinegar, spices you like. mix well with the ketchup. I like a nice sugar/red chili rub and slow smoke the meat until you get that nice red rind and scorched ends. cut off the scorched parts, chop and soak in the sauce and serve on toasted bun with red onion, dill pickle, slaw and beans baked with smoked meat.
now that is the type I would make as well. I never thought about running it throw the food prosseor though. As for the katsup, I do prefer tomato sause because it has less sugar than katsup but either will work. It seems to me, making your own sause is simple, will keep in the fridge for months and you get to enjoy exactly the flavors you want without the preservatives that come from store bought sause. I can understand keeping a bottle of commercial sause in the fridge or cupboard for emergancies, but not to use on a regular basis.
I live in Kansas City; there is no need to ever do my own barbecuing.
I tried to get a good Texas bbq in KC once and it just wasn't available. And I don't know that I've ever seen a good Carolina mustard sauce there.
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Be it short ribs, baby backs ribs, St. Louis ribs, brisket, turkey, sausages, chicken, do you use a smoker, also recipes for BBQ rubs. Favorite time of year....
