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Post by Wayne Copeland on Jul 7, 2005 19:23:10 GMT -5
The following is a recipe for basic BBQ sauce. Homemade sauces are usually much better than storebought...it's because it is fresher and YOU MADE IT. Try it out, add your own seasonings, and see if you can't just beat that sauce you have been buying for years! This recipe makes about 2 cups, so increase the portions proportionately to make more: 1 cup of ketchup 3 tbs. of distilled white vinegar 2 tbs. water 1/2 tsp. of garlic powder (not fresh cut cloves) 1 tbs. Worcestershire sauce 1/4 tsp. of onion powder 1/2 cup of brown sugar 1 tsp. of fine Kosher/pickling salt Combine all the above ingredients in a small Teflon skillet/saucepan and bring it to a boil. Reduce to a slow simmer and let it cook for 25-30 minutes, stirring with a wooden/plastic spoon every 5-10 minutes. After your base stock has simmered for the 25-30 minutes as indicated above, it is time for you to add your own seasonings/spices. Alot of cooks add sweet Hungarian paprika(for the red color), onions, peppers, chili powder, yellow mustard, lemon, soy sauce, etc. It doesn't matter what you put into the sauce as long as you like it...the point is to try and develop a sauce that you and your family enjoy. Who knows, you may just hit on a jackpot and begin selling your sauce to others...it happens every day!!! But keep RECORDS of what you put into it so you can duplicate the recipe if you do hit the jackpot!!!!!! Just Food For Thought
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Post by Smokey on Mar 2, 2007 10:06:27 GMT -5
Yep did that exact recipe yesterday. I added head country seasoning (since I have loads of it laying around) and some Magic Dust (see recipe under the recipe board). Turned out okay. It's just going to take some experimenting. I went to Big Lots and picked up a box of 1 dozen mason jars for about 6 bucks. Good to store that sauce in.
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Post by Wayne Copeland on Mar 3, 2007 0:15:24 GMT -5
You can store homemade BBQ sauce in the refridgerator (in a closed container) for up to a year, so its a good idea to use a permanent marker to write the date it was made on the lid...storing sauce unrefridgerated is only recommended if you add preservatives and use a canning technique to seal the lids.
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Post by Smokey on Mar 3, 2007 10:34:10 GMT -5
With this recipe I actually doubled it and ended up with one and a half mason jars full. The differnece between this and store bought is night and day.
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Post by Wayne Copeland on Mar 21, 2009 18:30:57 GMT -5
Boys: After 10 years of cooking, comparing, sampling and buying BBQ sauce, I have to throw in the towel...Head Country BBQ sauce is better than what I can conjure up. I concede defeat. I have cooked against Paul Shouttee, the manager of Head Country for several years. He got me started on his sauce at at cook-off in Sapulpa, Oklahoma in 2000...and said it was the best there was. I tried it on my meats and found it to be an exceptional sauce. For several years thereafter, I beat Paul (and his Head-Country Team) on several cook-offs using my own sauce, but he beat me more often than I beat him. In 2008 I completely conceted defete...his sauce had won the American Royal, the Jack Daniels and Memphis in May. I have since used the Head Country sauce and have been fairly successful. Head Country is now available in most grocery stores. I usually buy the Regular BBQ sauce and mix it with the Hot BBQ Sauce in equal portions for my guests when I smoke for them. I do not like the Hickory flavored sauce, as I cook with Hickory and the sauce seems to be a little over-whelming. I completely hands-down recommend that you consider buying Head Country Regular and mixing with equal amounts of Head Country Hot BBQ sauce for your next family cook-off. It is absolutely fabulous for cooking with and serving as a laddling sauce. BUT, I do not recommend this mixture for BBQ Cook-Offs...it is a little too spicey for the Cen-tex high school judges that they seem to get in and around Central Texas...but is well worth it if you are cooking further south toward San Antonio. Try it and you will not go wrong...and your guests will absolutely love it. Just food for thought.
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Post by Smokey on Apr 4, 2009 11:45:34 GMT -5
And who's to say we can't tell our guests we made it ourselves! I agree, HC is awesome. It permeates the meat instead of just globbing up on top of it. One thing I always do whether my sauce is store bought or *cough* homemade, is ad a bit of drippings from my brisket. Now you have to do this right before you eat it and discard it when you're finished, although there probably won't be any left over. But it will not keep so if there is any left over throw it out....or drink it.
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