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Homemade BBQ Sauce - Do you?

I was supposed to make baby back ribs for dinner yesterday, but my dh ate lunch out and so he of course came home and was still full. So our plans changed, and we're going to make the ribs tonight, which is actually better.

Yesterday I had been been watching the Luau thread for some ideas and inspiration, but since I had made the sweet and sour meatballs recently, I wanted to make something different. Kind of a Carolina BBQ, anyway that direction. I looked around my pantry and fridge..nope.
I have a few bottles of Stonewall Kitchen, but they are so small! What was I thinking!

So, anyway I got to thinking about how someone on CH mentioned making ketchup. That they love the Amish ketchup and they drive to the Amish country specifically for their ketchup. Well heck, what is BBQ sauce? I can do this.

So all afternoon my little brain went to work on my favorite bbq sauce flavorings, and I cooked a batch of BBQ sauce that I'm pretty pleased with. It's not rip roaring hot, it is the way I like it. The vinegar comes through, its sweet with some spices that are almost exotic. and just enough heat to get your attention. But not a huge backlash heat where you are uncomfortable. Don't get me wrong I love those too, and I can always change the ingredients to suit my mood.

Anyway, there is no reason to buy bbq sauce when you can make it at home so easily. It's so inexpensive, all you might do is spend a great deal time stirring and tasting,that's it.
You can make the sauce as simple or as complicated as you see like. And the best part is that you can can it to enjoy all year round.

You know me, I love to take pictures so here is the jar of sauce. The photos of me putting it into action will follow tonight. So... do any of you make your own bbq sauce?
If you do, I'd sure love to hear your ideas!

http://www.flickr.com/photos/7220939@...

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  1. CC,

    I never would have dreamed of trying, but I saw an Emeril episode featuring: http://www.foodnetwork.com/recipes/em...

    I make the chicken twice a year and a DOUBLE batch of the sauce about FOUR times a year. I can it in pints and my freinds beg me for them.

    I use this sauce on chicken and pork.

    You're 100% right..it's not that hard and the results are well worth it!

    5 Replies
    1. re: Monch

      I'm glad you enjoy my sauce.... Dave Papale.... aka Jessie's Lip Smakin' Sauce

        1. re: bbqbluz

          Out-STAND-ing!

          Thanks for the inspiration, Dave.

          Actually, I just glanced up in my pantry to see a couple quarts hanging around from my last batch!

          Gotta get me some chicken.

          Your recipe rocks!

          1. re: Monch

            Hey Monch,

            Try the recipe for the cornbread from the same show...... I've used it in both of my past two restaurants......some good stuff........

            If you want to try a great store bought dry rub "char crust" is the best....... the regular is all I ever use..........

            1. re: bbqbluz

              Great advice, Bluz!

              I love me some good cornbread. Batter sizzling in the heated cast iron skillet before it goes into the oven...the SOUND of good things to come.

              I am using the Steve Raichlen (sp?) rub, but will look into "Char Crust".

              With a Penzey's Spice storefront a half-block from my office, I'm spoiled and love to mix spices myself!

      1. I have made Bar-B-Q sauce a couple times and have been pleased with the results.

        I made the vinegar mustard sauce that goes with Tyler Florences pulled pork recipe, which I really liked once I got used to it.

        I also made one with apple cider, which tasted like a spicy apple butter when done.

        I have a peach based sauce that I am looking forward to trying when the local peaches are ripe.

        1 Reply
        1. re: NE_Elaine

          Could you post the peach bbq sauce recipe? I have a peach tree that is loaded again this year, and I can only make so much jam. Thanks, Diane

        2. I do my ribs Memphis-style, which means I coat them with a dry rub, smoke them 5 hours or so, then baste with a finishing sauce near the end.

          I make the finishing sauce starting with plain canned tomato sauce, to which I add vinegar, beer, butter, hot sauce, and salt & pepper, and cook it down a bit to thicken.

          1 Reply
          1. re: BobB

            what a sciene bbq sauce is. I mean I've always known the controversy over the dry and the wet, but the mix of either is so precious!

          2. Almost always. I've never found a store-bought sauce that I love, though there is one locally bottled sauce that isn't too bad (Fat Boy's, I think is what it was called). I much prefer a spicy sauce too. I have a good, basic bbq sauce for chicken, but I haven't found one that's good for beef yet. I've always wanted to try Ina's recipe, just out of curiousity, the one that has hoisin, soy, etc., but it has SO many ingredients!

            4 Replies
            1. re: Katie Nell

              Well what I've noticed because I set up my own little tasting thing again. Is that this sauce I made taste so much fresher, or brighter.. yes maybe that't the word. I swear, last night I was eating it by the spoonfuls once it cooled. I used the stick to blend the garlic and onion so there is a lovely thickness to it. Originally, I think I was going for something thinner, I dunno, but you know how sauce is once it chills, it gets thicker. Still omg, it's delicous. We are such bbq snobs too. We drive to Murphys for our special "steak sauce" because we can't find it anywhere else. Well I think I can copy it now.
              ooooo and any sauce with hoisin mmmmm.... has my vote.Hoisin is wonderful with pork. There are just soooo many.
              Now for beef/steak, I really want one that is mustard based, so chefathome and I have to talk, because I want a really nice mustardy bbq sauce for steak. I can taste it, now I just have to make it. Ok now, so any help Katie Nell would be so welcomed!

              1. re: chef chicklet

                I agree regarding fresher tasting... maybe it's all the preservatives that bottled sauces have to use.

                I tried to find the Barefoot Contessa recipe online but I couldn't find it, so I'll just paraphrase it, in case you want to give it a try.

                1 1/2 cups chopped yellow onions
                1 T. minced garlic
                1/2 cup vegetable oil
                1 cup tomato paste
                1 cup cider vinegar
                1 cup honey
                1/2 cup Worcestershire sauce
                1 cup dijon mustard
                1/2 cup soy sauce
                1 cup hoisin sauce
                2 T. chili powder
                1 T. ground cumin
                1/2 T. crushed red pepper flakes

                Saute onions and garlic in vegetable oil until translucent, about 10- 15 minutes. Add the rest of the ingredients and simmer, uncovered, for 30 minutes on low. She says it will last for months in the refrigerator- I still think I would need to cut it in half!

                1. re: Katie Nell

                  That one looks good too. and I like the chili powder, thanks for doing that.
                  You know what though. I used 1/2 cup measurements,and you saw the jar I ended up with, well thats and empty marinara jar so what is that a qt? Well its almost alll gone! I know were...pigs. My hubby was still talking about how good it tasted last night.

                  I'll tranfer the recipe I came uo with tomorrow..it's not like its a secret or anything,

                  1. re: Katie Nell

                    Ina's is good. I made it two summers ago and look forward to having some more...soon!

              2. Always make my own BBQ sauces, ketchups, mustards, etc. I have SOOOO many BBQ sauce recipes that I use but I can do some digging and post my favourites. There are 5 kinds in my fridge right now!

                3 Replies
                1. re: chefathome

                  I've always bought them too, and I would have up to 5-8 different ones in the fridge and when they get low, I mix them. Our preference isn't the usual store ones, like Kraft puts out. We prefer one that are different, and so that's sort of why I decided to make my own yesterday. I love the tart vinegar taste, my husband loves the thick sweet smokey ones with fruit. The ones we've been buying are pretty expensive. Forget that!

                  Anyway this base is really good, I mean I am happy eating as is, but I can add to it if I want, like a smokey chipotle and then for fruit blackberry, peach, apple anything I want. The rubs too, I need to make those also.
                  And thank you for your kind comments about my photos!!! I'm always adding to it, so feel free to drop by anytime!

                  1. re: chefathome

                    Mustard??? I want to hear more about your mustard, would you start a thread to discuss? And ketchup I bet there would probably be interest to.... I'm just sayin'....

                    1. re: chef chicklet

                      OK - I'll start a thread on mustards and ketchups. Am working on dinner right now so will pull out some recipes later this evening!

                      Oh, rubs - aren't they just the best thing? Right now I have at least 5 rubs in my big fat spice drawer. Have you ever made sort of a rub (well, actually more like a sprinkle!! :) with dried chipotles and orange zest? I add a bit of that to my sauces, too, when I want some smokiness.

                      I'll check back on your photos - I am so very impressed! That is something I do not know how to do. Funny thing - before I went to cooking school I taught computer classes! That was ages ago, though, and things certainly have changed...