BBQ sauce recipe needed for pulled pork UK
I have my pulled pork down to a tee but I can't get my sauce right. I don't like it too vinegary (sorry) and have been to an outstanding BBQ place here in London called Pitt cue co and their sauce is Perfect. Seems tomato based, smoky, a little sweet not really very vinegary but they aren't sharing so I need help please! I was thinking of a smoky pineapple BBQ sauce but Tom based if you catch my drift. I've found no recipes on the net which seem right and was wondering if anyone on here could help??? Cheers peeps.
Here's what I always make at home as a dipping / basting sauce:
Homemade Hickory Flavored BBQ Sauce
1 cup Heinz Tomato Ketchup
6 tablespoons Lea & Perrins Worcestershire Sauce
4 tablespoons butter
1 tablespoon Heinz Distilled White Vinegar
1 tablespoon French's Yellow Mustard (prepared yellow mustard)
3 tablespoons finely minced yellow onion
4 teaspoons Hickory Flavor Liquid Smoke
1/4 teaspoon Tabasco Red Pepper Hot Sauce
1/2 cup Brown Sugar (Demerara sugar)
1 tablespoon White Sugar (caster sugar)
1 teaspoon table salt
Makes 2 cups of sauce.
Combine all ingredients in a sauce pan. Mix well.
Simmer over very low heat for 15-minutes, stirring occasionally.
Cheers, I'll try this. Few things, how much is the weight of a #10 can of catsup (excuse my ignorance but I take it this is normal ketchup?), should I use dr pepper or coke? Can't get dr pepper come here and I take it the pickapepper sauce is a medium hot/chilli style tomato based kind of sauce? Just so I know what the he'll I'm doing. Thanks again.
Here's your Pickapeppa Sauce: http://www.farawayfoods.com/pickapepp...
You can also try a Jamaican or West Indian store if you have any of those where you live.
As for that particular recipe, if you can't get Dr. Pepper, Coca-Cola will work just fine.
Was the sauce you referred to in London dark brown or was it closer to red in color?
Excellent! Not seen it but thanks fir the link, I'll keep an eye out for it. The sauce was a far red ish colour deffo seemed to be Tom based. Was thick ish too, not very runny. Thanks for the help though. V much appreciated. I got a cherry Tom sauce with added chilli instead of the pickapepper and will look for the ingredient base to see what I can add to get close to it. My pork butt was delivered today so I'm going to cook it overnight Toni in the oven (don't have a smoker). I have my rub, spray and injection ready. Looking forward to it. I'll
Sorry, PF...should have vetted the recipe before sending.
Yes, normal tomato ketchup!
You got a nice update regarding the sauce and the cola...I agree.
As to the size, I found the following. As you see, we are talking a large batch...I actually DOUBLE the recipe and pressure-can the results. It comes from a chicken recipe, but when I offer it with my pulled pork, my guests rave, also.
"A No. 10 can, of which there is technically no such thing, holds 115 ounces of catsup, or a little more than 7 pounds, or just under 11-1/2 cups, or approximately 183 tablespoons."