PGSmoker's Best Damn Sauce Ever (BDSE)

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

pgsmoker64

Master of the Pit
Original poster
OTBS Member
Apr 23, 2010
3,402
81
Prince George, Va.
I joined this site several years ago as an experienced but curious BBQ guy.  I smoked a lot of meat before joining but much more since joining.

I have a couple of outstanding sauce recipes that I have held close to the breast for sentimental reasons but after learning so much from my friends here at SMF, I decided it was time to put all my cards on the table.

This first recipe is an Eastern Carolina style BBQ Sauce - known as Dip around Lexington, NC from where my family hails.  This is a recipe that has been in my family for over a century, so you can understand why I was reluctant to reveal it, even though I'm sure others have something similar - this one will make your pork butts come alive!!!!!

3 Quarts of Apple Cider Vinegar

1 cup Ketchup (Catsup)

5 oz. Worsty sauce

10 oz. French's yellow mustard

3/4 cup salt (I use sea salt but regular iodized is fine) - I also usually cut back on the salt

1/4 cup fresh ground black pepper

1/2 oz crushed red pepper

4 oz of your favorite hot sauce (I cut back on the red pepper and hot sauce depending on the audience and it doesn't affect flavor)

Mix all ingredients in a large pot and bring it to a boil.  Once it boils it is ready for use as a mop or for canning.  

Makes about 1 gallon, which is enough to mop a 70 pound pig.

I can it using the hot water bath method if necessary.  This is a fantastic and tasty finishing sauce for minced or pulled pork.  My relatives in Lexington, NC swear that my BBQ is better than anything they can buy in the self appointed capital of Southern BBQ!!!!

And here is my special sauce recipe that friends, family, acquaintances, and strangers who have tasted it tell me I can sell.

Bill's BDSE Sauce

Makes about 2 quarts of sauce - I always double or quadruple the recipe.  The sauce can be canned using the water bath method and keeps for months.

2 cups Ketchup - I use Heinz because it's SLOW GOOD  

1/4 cup light brown sugar

1/4 cup granulated sugar

1-1/2 tsp fresh ground black pepper

1-1/2 tsp granulated onion or onion powder

1-1/2 tsp granulated garlic or garlic powder - I always use the granulated!!!!

1-1/2 tsp dry mustard

Juice and zest from 1 lemon - do NOT substitute prepackaged lemon juice - about 2 tbs of juice

2 TBS Worsty Sauce (Worcestershire for the purists) 

1/2 cup Apple Cider Vinegar

1 TBS light corn syrup

1 TBS molasses

2 TBS of your favorite bbq rub minus the salt

2/3 cup of water

1/3 cup of Makers Mark Whiskey 

Mix all ingredients in a pot and cook over low heat for 2 hours.  Use immediately.  Refrigerate leftovers - keeps about a month or two, or can using the water bath method.  You can also dress up competition ribs by adding a little honey for shine prior to application.

Folks,

I tried making my sauce using a different rub base than what I normally use and it didn't quite taste the same, so to make sure your sauce comes out as good as mine here is the "spice mix" I use...

8 ounces of Paprika

4 ounces of white sugar

2 tablespoons of granulated onion

2 tablespoons of granulated garlic

When I add the rub mix I use a big tablespoon from the silverware drawer and add it by the heaping spoonfuls!

It took me several months of trying to dial in this recipe and it comes out perfect every time.  

It might seem to you that there is too much sweet, but believe me this sauce is the perfect balance of flavors.  Please try it and let me know what you think.

I can't make enough of it, so it must be good.  I use it on everything.

Like I said - Best Damn Sauce Ever - Bill's BDSE (Betsie) Sauce.
 
Last edited:
Thank You! 
thumbsup.gif
 
Thanks for the recipe! I grew up eating Eastern NC BBQ and always strive to duplicate it. I have not yet made the grade but I keep trying. I'll give these recipes a shot. Also, a question .... how do you smoke your butts? I use hickory chunks and no sauce during the smoke ..... only a good rub. Do you use a dip, mop or whatever? Again, thanks for the recipes and hopefully input on your smoking process.
 
 
I'm so glad I found this forum. I just bought my first little electric smoker and watched a few youtube videos. Didn't turn out so well LOL. Hopefully practice doesn't make me fat. 

I'll try my best to replicate these recipes! Thank you.
 
Last edited:
PG,
Thanks for sharing. I know those recipes can be hard to give up, but they can be a true gift for all. I was hesitant to share my rubs here at home because I worked hard getting them right. But making someone else's experience a little easier makes us all a little better. It's not like it took away from my Q.

We are all appreciative for these recipes and your gift of them.
Thank you!
 
Thanks for the recipe! I grew up eating Eastern NC BBQ and always strive to duplicate it. I have not yet made the grade but I keep trying. I'll give these recipes a shot. Also, a question .... how do you smoke your butts? I use hickory chunks and no sauce during the smoke ..... only a good rub. Do you use a dip, mop or whatever? Again, thanks for the recipes and hopefully input on your smoking process.
 
Hi Bill.  You are welcome!  When I smoke my butts I use a 50/50 blend of hickory and cherry, trim the fat, put a good rub on them, and leave them alone.

I don't mop or spritz, just smoke.  However, after I pull or mince the butts I use my Carolina sauce (dip) to season the meat and it tastes awesome!  I put in just enough to flavor the meat slightly, usually about 1 quart for a butt.  I then use my BDSE sauce as a final garnish and it compliments the dip.  Give it a try and let me know what you think.

Bill
 
I'm so glad I found this forum. I just bought my first little electric smoker and watched a few youtube videos. Didn't turn out so well LOL. Hopefully practice doesn't make me fat. 

I'll try my best to replicate these recipes! Thank you.
Hello CF.  Glad you found our forum and 
welcome1.gif
 to the SMF.

You will find everything you need on this site to help you make world class Que, including great sauce and rub recipes.

Please stop by the Roll Call section and introduce yourself so we can all get to know you better.  Also, please update your profile to include your location so we know where in the world you are.

Good luck and good smoking.

Bill
 
I'll give it a try too! Which one is your favorite? Thanks!
I like them both, but the BDSE sauce is good on everything!!!!  I use the dip to flavor pulled or minced pork butts after cooking - makes an awesome Eastern NC bbq sandwich - just add some slaw and some of my BDSE sauce.
 
Hi Bill,

    Again, thank you so much for sharing your recipes and your smoking process. I'll certainly give the recipe and process a try and hopefully come up with some BBQ like that out in the eastern part of NC. Like I said, I grew up on it (Sanford, NC) and still prefer it over any of the other types I've tried. Thanks again.

Bill
 
Hi Bill,

    Again, thank you so much for sharing your recipes and your smoking process. I'll certainly give the recipe and process a try and hopefully come up with some BBQ like that out in the eastern part of NC. Like I said, I grew up on it (Sanford, NC) and still prefer it over any of the other types I've tried. Thanks again.

Bill
No Way!!! Sanford is where my dad lives!  I have spent many hours on Jordan Lake fishing for hybrid bass and on Lake Sharon Harris for large mouth.
 
Man! This is a small world isn't it? I like this forum more every time I sign onto it. Meeting really interesting people, like yourself, is just one of the perks. All the info on smoking is certainly the main objective but there are a lot of perks as well. And I've been a regular since the Yahoo days. Good place!

I'll PM you when I get a chance to try the recipes and let you  know how it all turned out.

Bill
 
 
Hi that sounds really nice I can almost taste it. For sure will be giving this a try. Are you able to advice me on any basting sauces that can be used for burgers etc. Would love a Jack Daniels recipe if any may have and would like to share. Would be very much appreciated.
241.png
 
Hi that sounds really nice I can almost taste it. For sure will be giving this a try. Are you able to advice me on any basting sauces that can be used for burgers etc. Would love a Jack Daniels recipe if any may have and would like to share. Would be very much appreciated.
241.png
Try the BDSE sauce on burgers, steaks, anything.  It's pretty good!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky