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Need a Bulls Eye copycat recipe

post #1 of 13
Thread Starter 

I know, it's maybe not for the purists here, but I love the taste of the Original Bullseye BBQ sauce.  Problem is I can only carry a couple bottles of it back to Ukraine with me each trip.  Plus the bags of popping corn, Franks Redhot, etc. the baggage weight gets out of control pretty quick and I still have clothes to pack ya know.

 

I found a couple recipes on the web, but not really that great.  Also Liquid Smoke & brown sugar are unheard of here so I just substitute honey, but the other common ingredients are available.

 

Would appreciate it much if anyone has a good copycat for my favorite BBQ sauce.

 

On the que front, I should have the missus worn down enough to start using the range top and vent hood soon.  Jeff's stuffed meatloaf looked incredible.  I gotta get a que fix soon or I could go postal here.

 

Greetings from beautiful, but chilly southern Ukraine,

 

Tim

 

post #2 of 13
Bull's eye BBQ sause

1 cup choped onion
1 8oz can tomato sause
1 cup water
1 1/4 cup ketchup
2T brown sugar
2T of yellow mustard
1T olive oil
1T worcestershire sause
1 dash tobasco

Simmer for at least 30 min
post #3 of 13
Thread Starter 


 

Quote:
Originally Posted by michael ark View Post

Bull's eye BBQ sause
1 cup choped onion
1 8oz can tomato sause
1 cup water
1 1/4 cup ketchup
2T brown sugar
2T of yellow mustard
1T olive oil
1T Worcestershire sauce
1 dash Tabasco
Simmer for at least 30 min


Thank You Michael!

 

No Brn Sugar to be had here, so I'll sub with some honey and see how it goes.

And of course add a T of Liquid Smoke.

 

The sauce I made last week had way more honey and Worcestershire in it and it was of course too sweet and all I could taste was the Worcestershire.

 

Thanks again, mate!

post #4 of 13

Do you have molasses in Ukraine? I"m quite certain that Bullseye has molasses in it, but I may be wrong.

post #5 of 13

...you can make brown sugar with molasses and granulated sugar...

post #6 of 13
Thread Starter 
Quote:
Originally Posted by cliffcarter View Post

Do you have molasses in Ukraine? I"m quite certain that Bullseye has molasses in it, but I may be wrong.



Not sure if I can find it.  I just had a flash of brilliance and ran "molasses" through my web translator so I can try asking for "Patoka" But first I hafta clean the sticky mess in my translator.  

 

Wifey doesn't think it's available in stores, but says it IS used to make sweets.  But then I found popping corn in the bulk food section (where I had specifically looked for it before) at our supermarket yesterday so who knows?

post #7 of 13
No problem. You can use beer in place of the water too for something diffrent.
post #8 of 13
Thread Starter 
Quote:
Originally Posted by michael ark View Post

No problem. You can use beer in place of the water too for something diffrent.


Like that Brat commercial says, any recipe that starts with "open a beer" has to be worth a try.

post #9 of 13

Maybe one of these will help you out. Bullseye BBQ Sauce

post #10 of 13
Thread Starter 


 

Quote:
Originally Posted by sprky View Post

Maybe one of these will help you out. Bullseye BBQ Sauce



I actually tried #2 and its the one that all I can taste is the Worcestershire.  #1 looks pretty close to Michael's recipe.

post #11 of 13
Thread Starter 

Well, it's been awhile since I added anything here.

 

I tried a recipe similar to what Michael posted almost a cross between his and the #1 recipe in the link that Sprky posted.  What I have now is very close and I only need a slight tweak I think to nail it.

 

2 C catsup

1 med onion minced

1/2 C of diced smoked ham or bacon fat

1 Tbs Liquid Smoke

1 tsp Worcester

2-3 Tbs vinegar (I used balsamic, but white or cider will do fine)

1 tsp honey

1-2 Tbs Franks Redhot or Tabasco

1 tsp ground Cayenne pepper

1 tsp garlic powder

S & P to taste

 

Chop the fat down to 1/2" - 1/4" dice and brown in a sauce pan.  

When browned well remove the solids and add the onion and saute until translucent.

When the onion is ready add the rest of the ingredients and simmer on a low heat, stirring often for 30 minutes or so.

Let cool when finished and bottle or jar it up.

 

I tried a full Tablespoon of Worcester before, but its still too much for me so the next batch will have only have 1 teaspoon in it.  The fat combined with the LS gives just the right smoke flavor and all I need is just a touch of sweet to balance the acid in the vinegar and pepper sauce and Cayenne.  This sauce has just a slight bite to it, but is still edible by my wife who doesn't like really hot spices.


Edited by Yankee in UA - 4/9/12 at 3:12am
post #12 of 13

Looks like time well spent on a fine experiement.  I like the "use beer instead of water" idea.  You never know what's in the water so beer has my vote.  :)

post #13 of 13

Hi, newbie, here, but thanks for that recipe!  I used it as a base for my version, which omits the bacon fat and onion, but is still very similar.  This came out awfully good, so I thought I'd pass it along.  Cheers and happy barbecuing!

 

CJ's Bullseye Copycat Recipe

1.5 C catsup
2 tsp Liquid Smoke
1 tsp Worcestershire

3 Tbs vinegar (cider, white, or better yet, chive*)
1 tsp honey
1 tsp molasses
1 Tbs brown sugar
1 Tbs hot sauce such as Frank's
1/2 tsp ground Cayenne pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp seasoned salt
Pinch of black pepper

Combine all ingredients in a small saucepan. Add a tablespoon of water, and heat until the sugar melts, no need to simmer. Let cool.

 

Note:  The small amount of water helps "activate" the spices.  The same way water in wasabi or garlic powder does.

 

*Chive vinegar is made by soaking chive flowers in white vinegar.  It produces a pink, intensely onion-y vinegar.  

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