BBQ sauce

[david@fngsmokers]

What are the main components to making homemade BBQ sauce ?

[BluDawg]

Ketchup & Vinegar
Spices
Sugar
and for some liquid Smoke

[3 star redneck]

Ketchup & Vinegar
Spices
Sugar
and for some liquid Smoke

[DATsBBQ]

What are the main components to making homemade BBQ sauce ?

Most sauces on the market are too sweet for me. Why folks want to lacquer smoked meat with sugar just baffles me. So I seldom use sauce but if I do, well then its homemade or (SB Original) and usually served on the side. Today I'm tasked with grilling up 10# of chicken leg quarters and need to come up with a sauce. So what to do?

Time to open up the books I bought years ago. Love him or hate him, Steven Raichen books are good to go to in a pinch. His BBQ Bible Sauces, Rubs and Marinades is a great Primer. On pages 142 -145 he covers the basics. They include the Base (ketchup, vinegar, mustard, stocks), the Sweeteners (sugars), The Souring Agents (vinegars, lime juice), the Seasonings (soy, miso, capers), the Heat (bottled hot sauce, fresh chilies, ginger, wasabi), the Aromatics (garlic, herbs, spices), The Enrichers (butter, oil, booze, extracts).

Personally I stay away from ketchup and use tomato puree, paste or sauce if making a tomato based sauce. Ketchup is really a sauce in and of its self -no two brands are the same with regards to taste, viscosity or salt content.

[Gator]

Start with equal parts base (ketchup is a good place to start), vinegar and sugar + seasonings. The sky is the limit.

A lot of folks add meat drippings which works fine as long as you eat it while it is fresh.

[NPayne1]

The above posts are absolutely correct. I like spice, so I use whatabutger spicy catsup. Mmmmm, so yummy! So glad they sell it at heb here in tx!

[david@fngsmokers]

THANKS !

[jtilk]

What are the main components to making homemade BBQ sauce ?

Most sauces on the market are too sweet for me. Why folks want to lacquer smoked meat with sugar just baffles me. So I seldom use sauce but if I do, well then its homemade or (SB Original) and usually served on the side. Today I'm tasked with grilling up 10# of chicken leg quarters and need to come up with a sauce. So what to do?

Time to open up the books I bought years ago. Love him or hate him, Steven Raichen books are good to go to in a pinch. His BBQ Bible Sauces, Rubs and Marinades is a great Primer. On pages 142 -145 he covers the basics. They include the Base (ketchup, vinegar, mustard, stocks), the Sweeteners (sugars), The Souring Agents (vinegars, lime juice), the Seasonings (soy, miso, capers), the Heat (bottled hot sauce, fresh chilies, ginger, wasabi), the Aromatics (garlic, herbs, spices), The Enrichers (butter, oil, booze, extracts).

Personally I stay away from ketchup and use tomato puree, paste or sauce if making a tomato based sauce. Ketchup is really a sauce in and of its self -no two brands are the same with regards to taste, viscosity or salt content.

I'm not a fan of alot of sugar myself, but I will say that for a bbq sauce coming from a BBQ joint, Rudy's is a good change of pace. More of a spicy ketchup based sauce.