BBq question?!
BBq question?
Still looking for the recipe for the bbq sauce that came from Mr. Q's in Kentucky...It is thin clearish and has a vinigar base, it is not sweet. I know whithin reason that it has tabasco, or red peper in it, because it settled in the bottom of the liquid. It was the best. It also has pepper in it. It also had oil or greece in it, (small amount)
Additional Details2 weeks ago
It does not containe ketsup
2 weeks ago
catsup is not in this sauce
5 days ago
mande1125 will you please email me with the amounts, I think yours may be the recipe I have been looking for???
Please
Answers:
2 weeks ago
It does not containe ketsup
2 weeks ago
catsup is not in this sauce
5 days ago
mande1125 will you please email me with the amounts, I think yours may be the recipe I have been looking for???
Please
AH, sounds like you are talking about Carolina barbecue!!
EASY NORTH CAROLINA BARBECUE SAUCE
1 stick butter
1 c. cider vinegar
1 lg. sour pickle, minced
1 tbsp. onion, minced
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1 tbsp. molasses
Salt and pepper
Combine all ingredients in small saucepan. Heat over low heat just long enough to melt butter, stirring frequently; add salt and pepper to taste. Use sparingly as a basting sauce while pork tenderloin is cooking. Add enough of remaining sauce to moisten chopped tenderloin just before serving.
Check out Barbecue University.com it has a lot of sauce recipes and cooking tips
This sounds almost like Hot wing sauce!
I can't find that exact recipe, maybe this will help
Shack secret famous barbeque sauce
Wet Stuff
Mix in a large bowl:
3 - 24 ounce bottle of ketchup (catsup)
Use the plastic ones, we will refill after making sauce.
Fill with hot water, swoosh around and dump contents into bowl.
Folks have asked: HOW MUCH WATER? Fill all three bottles, and dump all into 'Wet Stuff'
(For original recipe use Grapette from Wal Mart- see 'additional notes').
Pour in plain ole cheap vinegar. "THE" recipe calls for just less than a quart, do not sweat this. use anywhere from a pint to a quart, strangely, this amount has scant effect on final product.
Put "wet stuff' in a LARGE pan, put heat on "high"
by the time it is approaching a boil, you will have "dry stuff' prepared.
Dry Stuff:
Since you dumped wet stuff out of bowl, why not use for 'dry'?
Into bowl, dump:
1 - 4 ounce can of chili powder
1 - 4 ounce can of black pepper
1 - 4 ounce can of garlic salt (SALT, NOT garlic powder!!!)
1/2 cup - sugar (is the ORIGINAL amount, why not TRY that, and adjust to your very own taste after 'brewing' mess up...likewise with Tabasco. See below)
1 - small Tabasco (anywhere from 1 to 4 ounces..start with about 1 oz...you can 'play' to taste after whole mess is completed.
1 - small mustard (size of an apple, just regular ole smear on a hotdog yeller mustard)
Stir
...btw, easier to put the mustard in last, and just swirl around till it looks like chocolaty brown tar.
Simmer
Dump all this stuff into pan on stove now approaching a simmer if you have been quick, and if you rinsed out the catsup with HOT water;-)
stir enough to make it evenly liquid...bring to a boil and immediately lower heat to a simmer.
30 minutes, (stir fairly often to avoid sticking).. during which the vinegar will bring sweat to your forehead, and tears to your eyes...think ventilation here.
Finish
That is it.
Remove from heat, pour back into bottles you saved, unfortunately, you will have an excess of sauce. Improvise, all life has dry rot.
You now have a LOT of sauce. I always do, and find it MOST welcome as a gift.
BTW, there is no need to refrigerate your sauce supply, even if you inhabit hot and humid southern climes! Apparently mischievous microbes refrain from causing problems in gratitude for being immersed in this tomato based necter, or are immobilized by the ingredients rendering them deliciously inert.
Additional Notes
Do it this way the first time, later, you may substitute Grapette, for the water (seriously) SHACK DID for several decades ... for total authenticity you can obtain Grapette from Wal Mart
I add about a cup of sugar to my sauce, but this is heresy, and practice has strong adherents and detractors.
Likewise minced onions, NOT authentic, but can be pleasant.
Do NOT futz with the amount of black pepper. I KNOW it sounds like a lot. Trust me on this.
Also remember garlic SALT, not garlic powder!! several folks got this wrong, actually the sauce wasn't bad, but they were not fit as shipmates for WEEKS.
Do NOT judge 'heat', as in taste, by sipping off spoon from pot, even if you were stingy with the Tabasco. Dunk a piece of bread into sauce and sample that way.
i don't know what Mr.Q's sauce is but it sounds similiar to one that my husband makes for chicken and meats on the grill.
It is on the side of an Old Bay Seasoning can:
Lemon Juice
Vinegar
Old Bay
Parsely
Oil
The taste is out of this world and you can use the rest of the sauce when done as a topping.