BBQ sauce: your recipe...
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- instrmntl0
this is a great thread.
- MrT0
Isn't a recipe something you make, rather than a jar you open? Just askin'
- melq0
We (wife and I) do a lot of canning. Last year, on impulse, we made a batch of the Zesty Peach Barbecue Sauce from Ball:
http://www.freshpreserving.com/r…It was fun to make, but we planned on giving most of it away, as it is not the typical style of BBQ sauce we prefer. It turns out, the stuff is delicious with chicken strips, etc. Just the right blend of sweet and tangy. Definitely a terrific snack-level dipping sauce.
- sine0
1 part tomato puree &
1 part peach chutney
+
dash of Worcestershire Sauce &
Tabasco Sauce (or finely chopped peppers)
pinch of English Mustard powder
finely chopped garlic
finely chopped parsley
salt & pepper
- monospaced0
- never had it, but that guy's crazymonospaced
- thank god they put a red-outline around the text, how else could anyone read that.akrok
- canoe0
funny people put up brand names...
so if I were to make my own, it would probably either be a recipe from a Kansas style BBQ, or it would be cool to make your own concoction using Chipotles hell ya
- MrT0
This is my preferred vegetarian-converter recipe, after trying dozens of others. It's based on a Kansas style BBQ sauce. It's pretty hot, tastes amazing and always does wonders for a rack of ribs.
3 tbs oil
1 medium onion, chopped
1 stick celery, chopped
6 cloves garlic, chopped
125ml tomato paste or 4 ripe chopped tomatoes
175ml cider vinegar
125ml water
2 tbsp molasses (optional)
3 tbsp honey
2 tbsp Worcestershire sauce
1 tsp mustard powder
2 tsp fennel seeds
2 tsp paprika (I use smoked)
1 tsp cayenne pepper
4 tsp salt
ground pepper to seasonSoften the garlic, onions and celery in the oil for 5 mins.
Add everything else and simmer for 20-30 mins.
Puree then it's ready for use.For ribs, char the racks on a BBQ or griddle for 5 mins then bake in the oven, covered in foil at 180 C / 350 F for approx 2 hours.
I'm going to the butchers.