Give us your best BBQ sauce recipe...

I don't have any...But have been wanting to try the Grape soda one!

Don't know about a favorite, but this is an old one we use sometimes.

Black Jack BBQ Sauce

1 Cup strong black Coffee (the stronger the better)

1 Cup Worcestershire Sauce

1 Cup Catsup

1/2 Cup Apple Cider Vinegar

1/2 Cup Brown Sugar

3 TBS Chili Powder

2 tsp Salt

2 Cups chopped Onions

1/4 Cup minced hot Chile Peppers (or to taste.  Careful with this one, I use red pepper flakes.)

6 cloves Garlic, minced

Combine all in a sauce pan and simmer 25 minutes. Puree in a blender or food processor. Refrigerate between uses.  Yields 5 cups.

This one can be more hot or mild depending on the amount of red pepper flakes you use. Correct seasonings only after blended, as blending will change the flavor.

Good luck and good smoking.

Here is a simple one that I use.

1/2 cup ketchup
1 1/2 cups Apple Juice
1/4 cup Apple Cider Vinegar
1/4 cup Brown Sugar
4 tbls. Worcestershire Sauce
1 tsp. Garlic Powder
Chopped Onion
Your favorite Hot Pepper Sauce to taste

Combine all ingredients and then simmer  in a pan along side your beef, pork, or chicken on the grill.  Use for both mopping and dipping barbeque sauce.

This is a buddy's recipe that I have adapted as my own:

his recipe:

2 cups ketchup

1/4 cup cider vinegar

1/4 cup worchesteshire sauce

1/4cup  brown sugar

2T molasses

2T mustard

1T tabasco

1T buttrub (buttrub.com)

2T liquid smoke

1/2T black pepper

my addition:

add about 1/4 cup bourbon

heat to a simmer for 20 minutes or so.

...and then there's the famous Carolina Red:

1-1/2 cups apple cider vinegar
1/2 cup ketchup
1/2 teaspoon cayenne pepper or hot dried red chile flakes
1 Tablespoon sugar
1 teaspoon table salt

I'm doing one this coming weekend for a party with some leftover pulled pork butt I cooked last time it went on sale. The pork freezes very well after its been pulled, I just drop it all into a big ziplock freezer bag and squish all the air out. Anyhow, around here we like sweet heat so my sauce will be a variation/combination of a cherry chipotle bbq sauce and a dr. Pepper sauce I found on the net. The pork was injected with a combo of cherry dr pepper, cherry brandy and apple cider vinegar and rubbed about 12 hours prior to smoking. I applied more rub prior to putting it in the smoker and sprayed with apple juice/apple cider vinegar during the cook. I will post the full recipe once I've figured out how im gonna combine the two

I plan on whippin up a bbq sauce and this sounds like a great start.

Here is my own recipe I developed, all the teaspoon and tablespoon measurements were made using a shop bought device, don't use heaped spoons, if u don't have a spoon measurer then use level spoons. I also use a set of digital scales so I can adjust ingredients as I develop flavours. This bbq sauce could do with some additional heat to round it off, any recommendations for improvement just send em my way, hope u enjoy.

4 tablespoons of veg oil
200g fine diced white onion
8g fresh minced garlic
2 tsp freshly ground allspice
2 tsp ground dry thyme
2 tsp noble sweet paprika (or just sweet paprika is fine)
1tsp colemans English mustard powder
8 tablespoons cider vinegar
1.5 cups cheap ketchup
8g of a dry Chipotle chillie
4 tsp Worcestershire sauce
28g dark brown sugar
3/4 cup water
32 g pure black strap molasses, weighed first and let out with a bit of hot water as that stuff is stiiikey.
1tsp liquid smoke mesquite
1tsp fresh black pepper
10g white sugar

Method

Gently sauté onions in a pan with the oil until deep golden, then add the garlic and cook for a couple of seconds. Fry the spices and brown sugar to release the flavours, turn the heat up a bit and add the everything else but the molasses and liquid smoke, bring to boil and then turn low and simmer gently for 20mins. Then add the molasses and liquid smoke and cook for a further 5 mins. Pass all sauce through a fine sieve, squeezing all the ingredients through the holes and scraping what goes through the sieve into the pot. Discard the used mush in the sieve. Refrigerate the sauce and put into squeeze bottle, proper job.

I would love to try making some fruity bbq sauces if anyone has any, I found a Dr pepper one that sounds tasty.

Update on last post, forgot to mention to simmer covered for half of the 20mins.