looking for a recipe for bbq sauce - I like open pit bbq sauce does anyone know how to make a good sauce that is good for summer grillin? Any recipes is appreciated!!
Simmered Barbecue Sauce
1 cup tomato sauce
2 teaspoons chili powder
1/3 cup Worcestershire sauce
2 tablespoons fresh lemon juice
1/4 cup chopped onion
1 tablespoon brown sugar
2 cloves garlic – peeled and minced
2 cups beef broth
2 tablespoons butter
1 tablespoon paprika
1 teaspoon dry mustard
1/4 cup white vinegar
1 cup beer
1/2 teaspoon Tabasco sauce
2 tablespoons brown sugar – optional
Blend all ingredients in a saucepan and bring to a boil. Turn down the heat and simmer until reduced by half; stir occasionally. The sauce will probably take an hour or more to cook down.
Recipe source: “The Frugal Gourmet Cooks American”
Thanks for the response - this looks alot like the recipe I lost and have been searching everywhere for it!! Thanks again. . .Amy
This recipe is for Heinz 57 Sauce (which is basis for BBQ sauce)
2/3 c ketchup
1 tsp chili powder
4 oz applesauce
2 tbsp Wishbone Italian Dressing
Put all ingredients in blender and blend on/off for 2 minutes or until smooth.
2/3 c Heinz 57 sauce
1/3 c honey
I know this recipe sounds strange, but try it. I used to buy 57 sauce but it is very expensive when you use lots of BBQ sauce as my family does in summer so many years ago I asked for a recipe for Heinz 57 sauce on kitchenlink.com and it is truly similar to the real thing.
“North Carolina-Style Pulled Pork”
This is prepared in 3 stages, the first stage is where you marinate the meat.
Stage One: The Dry Rub
1/4 cup dry mustard
1/3 cup brown sugar
2 Tablespoons salt
2 Tablespoons black pepper
(This should make enough for a 5 to 8 pound pork shoulder or roast)
Mix ingredients and rub onto your cut of pork. Place in refrigerator 6 to 8 hours, preferably overnight.
Stage Two: The Basting Sauce
1 1/2 cups of cider vinegar
1 cup of water
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
As the meat is cooking, brush this over the cooking pork once an hour,
about the same time you’ll be checking on your coals and choice of smoking wood. (I personally prefer hickory)
Stage Three: The Finishing Sauce
1 1/2 cups cider vinegar
1/2 cup water
1/2 cup packed brown sugar
1/4 cup of ketchup
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon of Tabasco brand habanero sauce
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
This makes a rather spicy bbq sauce, if you prefer a less spicy or mild sauce, cut back on the habanero sauce or eliminate it altogether.
Combine all and simmer in saucepan for 15 mimutes stirring occasionally.
When your ready to cook the meat allow it to reach room temperature.
If you have any dry rub left, rub this onto the meat. Place the meat on the grill fat side up. Cook for about 1 hour 15 minutes per pound. Your bar-b-que will be done when a meat thermometer inserted into the roast reads 170 degrees internal temperature.
After the meat is done, allow to cool. When cooked properly it should be fairly easy to pull the meat apart into small chunks. Thats why it’s called “pulled pork” after all. Chop this “pulled pork” into smaller pieces if desired and pour on finishing sauce.
You can find the recipe for this bbq along with recipes for coleslaw, hushpuppies and over 250 country favorites in Willie Crawford’s cookbook
“Soul Food Recipes Learned on a North Carolina Tabacco Farm”
My husband makes this BBQ sauce every time he makes beef ribs and it is so good that I can almost drink it.
1 cup Kraft regular BBQ sauce
1/4 cup finely chopped sweet onion
1/4 cup honey
1/4 cup Worchestershire sauce
2 garlic cloves, very finely chopped
Mix and brush on raw meat on the grill. If you think you will have extra, separate it early so you can serve it later with the meal for those who really appreciate the sauce. (I.E., You wouldn’t want to waste any that has been exposed to the raw meat!)
Hi May name is Mary Ann—I am sending a bbq sauce recipe that my family likes and I hope yours does also.
2 Tbs olive oil 1/4 cup Worcestershire sauce
1/2 cup chopped onion 2 teaspoons dry mustard
1 tsp garlic powder 1 1/2 tsp seasoned salt
1/2 cup ketchup 1/2 tsp ground red pepper
1/2 cup white wine vinegar In a saucepan heat oil and add onion garlic
1/2 cup lemon juice powder and parsley. Cook until tender. Add
1/2 tsp parsley rest of ingredients. Bring to boil, then turn
1/2 cup honey low, and simmer for 15 min.
So true about Tony Roma’s sauce. The Blue Ridge Smokies is the
best in the world. We always buy ours directly from the restaurant.
Recently though…they’ve closed the 5 they had here in Oregon.
They sell the sauce in the grocery store but it does not taste the same.
Thank you for the recipe. I did buy a gallon jug of the blue ridge from
a restaurant just befor they closed.
With Tony’s sauce there is never a left over rib!!