Author Topic: BBQ Sauce (Read 1300 times)

Paul_H · « **on:** March 06, 2004, 05:21:43 pm »

Has anybody heard of this BBQ Sauce?

http://www.bonesuckin.com/

I had some about 5 years ago and really liked it(it was a gift from a freind).The jar didn't last long and I haven't been able to find anymore out here.

Does anybody have some recipies they could share? I'm hungry

Paul_H · « **Reply #1 on:** March 06, 2004, 05:42:14 pm »

Edna's West North Carolina BBQ Sauce

Ingredients:
1 cup catsup
1 cup brown sugar
1-1/4 cups apple cider vinegar
2 large lemons, juice of
1 teaspoon pepper flakes
1 teaspoon black cracked pepper
1 small onion minced
2 teaspoons Texas pete
1 teaspoon Worcestershire sauce

Instructions:
Whisk and Microwave on high 7 min. Use as both mop sauce and serving sauce.

This is one that we found a little while ago on the net,and really like.

Norm · « **Reply #2 on:** March 07, 2004, 04:39:02 am »

That sounds like a great recipe Paul, I make one very similar but some of the ingredients are different. I make this one from scratch without a recipe so the ingredients can vary from batch to batch.

1 can of tomato sauce (the 15 oz size)
1 can of tomato paste (the 6 oz size)
1 cup of brown sugar (the light color kind)
1 tsp each of the following
garlic powder (not garlic salt)
dried onions
dried basil
1 tblsp each of the following
westichester worshtichister of you know what I mean
a low sodium soy sauce
1/4 tsp of ceyenne pepper (more or less for how hot you want it)

Add enough water to make it the consistency of a sauce and heat over low heat until you get a slight simmer. Do not let it boil or cook too long or it will get a sharp taste.

One ingredient that most commercial sauces use is liquid smoke. I feel this is what is leftover after they clean the bottom of crude oil barrels. Taste like it at least. This cooled and bottled will keep in the fridge for a week. Put in a good baggie and freeze, will keep for a month.

I also have a great recipe for making your own tomato sauce from Roma style tomatoes. If they're in season I use it instead of the canned sauce and paste. Boy just typing this makes me want to go out and sacrifce a hog over white oak coals. UMM UMM!

Jeff · « **Reply #3 on:** March 07, 2004, 05:50:01 am »

only 133 more days and we will do that.

We might have to use one of these recipes eh? I use beer and BBQ sauce to inject the hog while its cooking. It takes me twice as long to roast one but its worth the effort.

Fla._Deadheader · « **Reply #4 on:** March 07, 2004, 10:11:22 am »

Shoot, what Y'all need is, some good ole, pure-Dee, cooked in the woods, bonified Swamp Gator sauce. I'm out, but, I'm fixin to get me some. I jest MIGHT treat Y'all to a bottle. What degree of heat can ya handle

We gots Bull Gator, Swamp Gator, 911, and 3rd Degree

Paul_H · « **Reply #5 on:** March 07, 2004, 10:33:23 am »

I posted the recipie last night just before we BBQ'd a big feed of beef ribs.By 8:00 last night,the thought of anymore BBQ turned my stomach

After reading this mornings recipies and methods,I'm ready for more ribs

Tom · « **Reply #6 on:** March 07, 2004, 11:27:44 am »

Here is a site I found the other day and couldn't believe the number of recipe's they have accumulated. I shared it with Charlie and then immediately lost it. I've been the past two days looking for it again. It was on the email I sent to charlie and I found it.

http://www.bbq-porch.org/recipes/html/C3.htm

L. Wakefield · « **Reply #7 on:** March 08, 2004, 01:34:34 pm »

Thanks, Tom! Gold star for that one. I didn't even dare stop to read it- bookmarked it for later. lw

etat · « **Reply #8 on:** May 16, 2004, 10:58:36 pm »

Been eatin real good lately since I bought myself, (I mean the wife)

that there Charbroil stainless front porch decoration!!!!

When it comes to cooking I like to invent stuff. Guess part of it comes from the old days when I was single and the cabinets would get low of food and you'd take what you had when you was broke and mix and match oldball stuff and cook it up. Some of it was pretty good, some of it was only fit to be throwed out, depending on how hungry you was

but anyways.

Well earlier I grabbed a couple a steaks, and some green beans and squash out of the freezer, a couple a fresh carrots, and some coleslaw, and half a onion. Grilled the steaks on top, letting some of the juices drip out into an iron skillet I had ALL of that other stuff chopped up in!!! Pretty dang good eating!!

Anyways got to lookin around just to see what other folks grill and run across the barbecue recipes and remembered this thread along with them recipes that was talked about here. For sure gonna try some of them out, Lordy, it may take me quite a while to hook that stove up in our house, (if I ever get it finished enough to move into that is!!!

Anyways, here's some barbecue sauce recipes I run across.

http://www.recipegoldmine.com/grillsauce/grillsauce.html

Now I gotta warn ya. If somebody else doesn't share with me some of their favorite ideas or things to grill up and how they go about doing it I'm gonna W.O.R.R.Y everybody to death on this forum with all kinds of absolutely useless babble and information!!!!!!

Seriously, what's yer favorite thing to cook or eat fresh from the grill.

Norm · « **Reply #9 on:** May 17, 2004, 05:05:09 am »

Well ck I don't think there's anything I don't like grilled but my favorite has to be a thick cut porterhouse steak. I like mine so rare it moos when you cut it.

Kevin_H. · « **Reply #10 on:** May 17, 2004, 06:57:18 am »

My favorite thing to throw on the grill is smoked sausage...Nothing like grillin it up with some good BBQ sauce.

Now I gotta admit most of the time I'm in too big a hurry to make my own sauce, but Lea & Perrins makes a fine tasting BBQ right out of the bottle.

We are in the process of moving, but when we get unpacked I have a Coke cookbook that has a fantastic BBQ sauce.

8am and I'm already jones'n for some BBQ...

Mark M · « **Reply #11 on:** May 17, 2004, 10:33:35 am »

My mom used to make some really good BBG bear meat. We don't have many bears out here in ND so I haven't had any for a while.

Buzz-sawyer · « **Reply #12 on:** May 17, 2004, 11:33:39 am »

Mark
I wonder if she makes it like we do the bears little mean cousin the racoon....baked of bone par boiled sauced and slow cooked....ummmmmmmmmmmmmmmmm gooooooooooood

Mark M · « **Reply #13 on:** May 17, 2004, 08:45:20 pm »

Hi Buzz,

Yep sounds pretty close. With bear she par boiled a roast for a couple of hours changing the water and washing the meat and pan 2 or 3 times to get the grease out. After that she put the now little chunks of meat on a cookie sheet, covered them with BBQ sauce, brown sugar, and onions and baked at low heat for about an hour. Ummmmmmm that was good.

Is raccoon greasy too?

Mark

etat · « **Reply #14 on:** May 17, 2004, 09:35:30 pm »

Not about BBQ but interesting never the less.

http://www.topsecretrecipes.com/sleuth/sleuth1.htm

That there bear and coon sounds pretty good. Makes ya think ole Dan and Davy mighta been doing some pretty fine eating back in the day. BBQ buffalo is pretty good too. Dang cattle rancher had a bunch a them escape last year and after they found they couldn't catch em after a while they were telling folks to SHOOT em. They were afraid they'd get in the road and cause a wreck or hurt somebody. I was more than happy to do my part to help protect innocent people from these dangerous buffalo!!!!!

DanG · « **Reply #15 on:** May 17, 2004, 09:38:01 pm »

Some years ago, there was a shootin' over in Gretna, Fl, about 4 miles from my place. Seems some folks had held a little BBQ party, and these 2 old boys shot each other plumb DEAD, fightin' over the leftover sauce. Since then, I've kinda given up on sauces. I figger, if I can't have THAT sauce, I'll just do without.

Now, my favorite cookin' tool is a li'l ol' cheapo Brinkman smoker grill. $28 at WallyWorld. Last Friday eve, I fired it up with about a 3lb Boston Butt pork roast on it. Seared it for a while, turned it over and seared it some more. Then I wrapped it in HD foil and covered it up for about an hour. Put nuthin on it but garlic salt and lemon pepper. Had everybody's tongue slappin their nose.

When I do use sauce, my favorite is "Stubb's". I haven't been able to come up with anything better. Comes in a smallish bottle with a picture of an old black man on it. Good stuff!

Buzz-sawyer · « **Reply #16 on:** May 18, 2004, 04:48:05 pm »

Mark
racoon is greasy , and as with all wild meat, the fat they have needs to be removed if ya wanna keep the gamey taste out....

CK
so did ya actually get a buffalo? people pay thousands for the priveledge...plus ya get 2000 # of great meat!

Engineer · « **Reply #17 on:** May 18, 2004, 04:55:56 pm »

Here's the site I go to for most everything BBQ

www.kamado.com

lots of recipes, advice, techniques, and not all about what they sell, either.

I have one, so that's why I point in that direction.

Also used to be a lot of good stuff on the rec.food.barbecue newsgroup, but it's mostly vegan trolls now.

etat · « **Reply #18 on:** May 18, 2004, 05:13:32 pm »

I was in on it. I, along with a couple of my neighbors had been keeping an eye on one that had holed up around here. Once it came plumb up in my yard. Tore some 6 strand barb wire fences lose getting out of it and my pasture too!

Didn't shoot it then, that was before they quit trying to catch them. Dang think kept hanging around in a little scope of woods. We waited until the extermination order came out. Then we got us up a vigilantee bunch of myself and a couple of neighbors and went in search of this wild killer buffalo. We spread out in the edge of them woods armed and dangerous.

Gotta save the world and all that don't ya know.

In a bit we spyed this wild critter and stalked our way in closer. I'm not the one that made the killing shot, but that just didn't seem to matter. See these other guys were folks that had moved in here the last few years. None of em ever been hunting much.

Went and got my tractor and dragged it back to my dads. The wife was waiting with my skinning knives. I blowed up the hide, you orta seen them folks turn white, but they hung. When I started cutting the hide they'd take turns pulling.

I dressed it out, cut it up, and we divvied up the meat!!!

These were fairly young buffalos, wouldn't a went 3000 pounds yet, but surely good eating!

About every time I see on of them they bring up our 'WILD BUFFALO HUNT"

Buzz-sawyer · « **Reply #19 on:** May 18, 2004, 05:37:44 pm »

ck
So what ya did was inflate that buffalo like a maceys thanksgiving day baloon....pulls the hide loose pretty good for ya?

News:

Author Topic: BBQ Sauce (Read 1300 times)