Sauce Help

[BigCorey75]

Ive always been a true Texan at heart when it comes to BBQ sauce, in that I felt if your meat needs sauce then you didnt cook it right. Well as time has passed and I want to fancy myself a true Pit Master im going to need to have a sauce i can call my own. Thing is i know so much about sauces yet i know so little

i know there is tomato base, molasses based, vinegar based, then spicy and sweet and savory

i guess i can list what type of sauce i want and u guy can help me come up with a proper base and i can help figure out the rest

I want something with some spicey kick, sweet undertones, and a savory punch all the way through.

im think molasses and tomato base, with some liquor of acidity, and some garlic and what not along the way, i just want a point in the right direction and i can figure out the rest.


thanks guys, i love this board!!!

[Jarhead]

BigCorey, I think Roxy's knocks the socks off of pulled pork.

Roxy's Mustard Vinegar Sauce

1 cup apple cider vinegar
1/2 cup Yellow mustard
1/4 cup onion finely minced
2 cloves garlic pureed
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Combine ingredients and simmer for 15 minutes, stirring occasionally.
For a smoother sauce, blend on high for a few minutes.

For Beef (if I use a sauce at all) and Chicken, I like:

Sonny’s Smokehouse Barbecue
Makes 4 cups.

4 ancho chile peppers (2 oz.)
2 C. water
1 C. ketchup
1 C. cider vinegar
1/2 C. Worcestershire Sauce
2 Tbsp. paprika
2 Tbsp. dry mustard
1 tsp. freshly ground pepper
1/2 tsp. black peppercorns
1/2 lemon
1/4 C. butter or margarine

Toast anchos in a large skillet over medium heat, turning once, until they are softened, 4 to 5 minutes.
Transfer to a saucepan; add water; bring to a boil.
Reduce heat and simmer anchos 5 minutes.
Remove from heat, let stand 10 minutes.
Remove anchos, reserving water.
Discard seeds and stems.
Puree anchos and reserved water in blender until smooth.
Transfer ancho mixture and remaining ingredients, except lemon and butter, to saucepan.
Squeeze juice from lemon half into mixture; add lemon half.
Bring sauce to a boil; reduce heat and gently boil 30 minutes.
Remove lemon half; stir in butter.

Good Luck and take lots of pics.

[BigCorey75]

hmmm that ancho chili sounds nice

[Gator]

BigCorey,

If you are looking for savory - a lot of folks "secret ingredient" is meat drippings in their sauce. Just know that there is a limited shelf life.

[BluDawg]

I know you are looking to develop you own signature sauce I t is a fun journey this is one I have worked on for awhile feel free to use it as a starting point

Blu's Wet & Wild
.
Ingredients

1 cup vegetable oil
1 1/2 cups white onion, diced
1 1/2 cups catchup
1 1/2 cups water
1/3 cup lemon juice
1/3 cup Mexican lime juice
3 tablespoons granulated sugar
3 tablespoons brown sugar
1/3 cup Worcestershire sauce
3 teaspoons prepared mustard
1/2 cup red wine vinegar
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoons chipotle powder
1 teaspoon dried sweet basil
1 teaspoon garlic powder
1/3 cup pancake syrup
1/4 cup tequila
Combine all ingredients in a large saucepan. Simmer slowly at least 2 hours uncovered. Sauce will become bitter if cooked with a lid remove from heat Stir in tequila. Allow to cool and and process in a blender for 3 min

Makes about 4 cups.

[BigCorey75]

Now that is something i do no Gator ans thanks for bringing that up, i like to use some of the drippings as well to make a quick side sauce sometimes, just reduced it down with an onion makes like a make shift au-jus.

but im thinking something more i can make ahead of time thats a good sauce, maybe ill just mix all ingredients, sweet savory and tangy and just modify from there...lol

But im looking for some ideas from those who have done it before to point me in the right direction

[ChileFarmer]

Here is a recipe that has won 2 first place awards. Then I quit while I was ahead. CF
Recipe:
Bill’s Chipotle Bar-B-Que or Wing Sauce

Ingredients
1 cup brown sugar
1 cup cider vinegar
1/2 cup molasses, honey or cane syrup
1/2 cup Worcestershire sauce
4 tablespoon yellow mustard powder
2 tablespoon Chile powder
4 teaspoon black pepper
4 teaspoon onion powder
4 teaspoon garlic powder
2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 cup Chipotle en adobo sauce (chopped fine or run through blender)
4 cups catsup = 32 oz.
3 cups raspberry, apricot, strawberry, blueberry or what ever preserves you like. I like the apricot best.
Procedure
Combine sugar, vinegar, molasses, Worcestershire sauce, mustard, Chile powder, allspice and cloves.
Bring to simmer over med. heat. Cook uncovered, stirring until all ingredients are dissolved. Stir in catsup and bring to low boil. Reduce heat add preserves and Chipotle pepper. Bring back to low boil. Pour up into pint jars and cap hot.
Should make about 3 pints.

[Gator]

The easiest place to start is equal parts base (ketchup or tomato paste), sweet (sugar) & tangy (vinegar) + flavor enhancers you mentioned: garlic, spices, alcohol...in smaller portions to your liking.

I always save salt for last.