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.
Thanks dude!  If you like a sweeter sauce or just want to put a shine on your ribs add about 1/4 cup of honey to a pint of sauce.

I usually make the BDSE sauce 4 batches at a time and can them for gifts and barter.
 
I am definatly going to make this I hope this weekend!! (the bdse sauce) The lexinton dip will also be made for the spring...Im a newbie so i have to start small, lol

Tell me, how much time do you process this in a waterbath canner? I would also like to store the small bottles in my pantry. The pint bottles (when opened) also take up less room in my fridge.

Thank you so much.
 
Sounds Great, Will Have to try this. Thank you
icon_smile.gif

 
 
I am definatly going to make this I hope this weekend!! (the bdse sauce) The lexinton dip will also be made for the spring...Im a newbie so i have to start small, lol

Tell me, how much time do you process this in a waterbath canner? I would also like to store the small bottles in my pantry. The pint bottles (when opened) also take up less room in my fridge.

Thank you so much.
Making this tonight for a friends birthday tomorrow - to go along with a brisket.  Can't wait!
Sounds Great, Will Have to try this. Thank you
icon_smile.gif

 
Thanks for the recipes!!!
Your are welcome all!  Please let me know what you think after trying the sauces.

Be sure to include some Q-view.

Bill
 
UPDATE!

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!

I hope your BDSE sauce comes out as good as mine!
 
I am definatly going to make this I hope this weekend!! (the bdse sauce) The lexinton dip will also be made for the spring...Im a newbie so i have to start small, lol

Tell me, how much time do you process this in a waterbath canner? I would also like to store the small bottles in my pantry. The pint bottles (when opened) also take up less room in my fridge.

Thank you so much.
Hi appwsmsmkr - I just realized I didn't answer your question...sorry.  It usually takes about 30 - 45 minutes in the water bath.  Be careful not to fill the jars up too far or the sauce will ooze out of the seal.

Good luck.

Bill
 
Your are welcome all!  Please let me know what you think after trying the sauces.

Be sure to include some Q-view.

Bill
Bill,

I smoked a brisket, complimented nicely by your BDSE!

Incredible complexity in a homemade sauce!  At first taste, my guests commented on the fresh lemon.  Then the spice kicked in, Bam! 

Everyone commented on how great the sauce was. 

Thank you for sharing.  Trying your other sauce later.
 
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)
Stupid question: the 5 oz worsty and 10 oz mustard...fluid ounces (volume) or weight?

Thanks, I WILL be giving this a shot.  NC BBQ is my favorite style!
 
Bill,

I smoked a brisket, complimented nicely by your BDSE!

Incredible complexity in a homemade sauce!  At first taste, my guests commented on the fresh lemon.  Then the spice kicked in, Bam! 

Everyone commented on how great the sauce was. 

Thank you for sharing.  Trying your other sauce later.
Fantastic dude!  I'm very glad you enjoyed the sauce.

What type of rub did you add?  I posted a spice blend this morning that really adds to the overall flavor if you are interested.

Bill
 
UPDATE!

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!

I hope your BDSE sauce comes out as good as mine!
Thanks for the update, Bill.  Duly noted!  Below is the one I used.  Of course, now I need to make it again, "for comparison sake"

3 tablespoon coarsely ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html

Of course, I omit the salt, per your instructions.
 
And now to figure out canning, so i can store more now and eat more later ;)
 
Simple...

I use the pint jars, fill to within about 3/4" from the top and use a water bath.  Put your lids and rings on, place them in boiling water for about 30 minutes, pull the jars out and wait for the seals to pop (seal).  Wipe them down good and store in the pantry!

Easy Peasy

beercheer.gif
 
Thanks for the update, Bill.  Duly noted!  Below is the one I used.  Of course, now I need to make it again, "for comparison sake"

3 tablespoon coarsely ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html

Of course, I omit the salt, per your instructions.
Ohh!  I like the chili in that rub!!!!!!

I have spiced the sauce up in the past with chili extract to add heat without changing the flavor, but this looks interesting.  I may make a small batch with your rub.  That is the great thing about recipes, you play with them until it's right for you!

Cheers!

Bill

Bill
 
  • Like
Reactions: oldbbqdude
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky