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PGSmoker's Best Damn Sauce Ever (BDSE) - Page 5

post #81 of 95
Thread Starter 
Quote:
Originally Posted by SmoknGun View Post


Great!! Where is Tim & Tickle when ya need them.

LOL...they live just a couple hours from me!  Well, maybe three hours.  I might take a ride this weekend.....

post #82 of 95

Great news, ladies and gentlemen.  The customer rules!!!!

 

http://m.usatoday.com/article/news/1926081

post #83 of 95

MM is a really good.  

 

I'm going to have to support our Canadian friends.  Crown Royal is the winner in my book, hands down.  

post #84 of 95
Thread Starter 
Quote:
Originally Posted by Wes W View Post

MM is a really good.  

 

I'm going to have to support our Canadian friends.  Crown Royal is the winner in my book, hands down.  

Hey Wes...the sauce just ain't the same without the Makers Mark!  biggrin.gif

post #85 of 95

Its on my to do list man.  The week-end just ain't long enough.  I've always got MM in the cabinet.     There's two thing friends don't have access to. MM and CR.  :-)

post #86 of 95

Thank you for sharing your family's recipes, Bill...and thanks for your advice on my Pork Loin Back Ribs (which are in the foil-wrapped stage of your recommended steps right now).  I wish I had found this before, but I have a recipe for sweet Texas-style sauce that my husband loves, and I just made a big batch.  Next time I'll try the BDSE recipe out on him!  :)

 

Katie

post #87 of 95

Made your BBQ sauce last night for use this weekend. It is awesome. MM wasn't in the budget, so I went with some JB I had on hand. Next time perhaps. Thanks for sharing such an heirloom. 

post #88 of 95

I gave the BDSE a try last weekend for a Father's Day cookout. Everyone really liked it!

Thanks for sharing.

 

TW

post #89 of 95
Quote:
Originally Posted by PGSmoker64 View Post
 

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.

 

 

So are the items in blue what you use for "your favorite rub mix"? Stupid question i know...just want to make sure its the same as yours.

post #90 of 95

I put mine in the sauce.  This is a fantastic sauce.     I use  Jeffs rub on the pork.   

post #91 of 95
Me too, and I love it
My best...

Smoked samon
post #92 of 95
Had a pork shoulder in the smoker today and ran across this thread. Perfect time to give this recipe a shot. I halved the recipe and had plenty of time to mix and heat as suggested. What more can be said other than this is a great sauce. The whole family used it generously on abnormally large pulled pork sandwiches and thoroughly enjoyed the meal. I still have 1/2 pint left so I'm in good shape for tomorrow.

Thank you for sharing. Great addition to the culinary arsenal...

Sent from my Pixel C using Tapatalk
post #93 of 95
Thread Starter 
Quote:
Originally Posted by fastback View Post

Had a pork shoulder in the smoker today and ran across this thread. Perfect time to give this recipe a shot. I halved the recipe and had plenty of time to mix and heat as suggested. What more can be said other than this is a great sauce. The whole family used it generously on abnormally large pulled pork sandwiches and thoroughly enjoyed the meal. I still have 1/2 pint left so I'm in good shape for tomorrow.

Thank you for sharing. Great addition to the culinary arsenal...

Sent from my Pixel C using Tapatalk
Glad you enjoyed it!!!
post #94 of 95

What kind of paprika is in your rub?  Smoked? Sweet? Spanish? Hungarian?

post #95 of 95
Thank You for this recipe. I made your sauce recipe and thoroughly enjoyed it. It made exactly one quart for me with the half inch head space in a mason jar: great for canning.

I know it's hard to give up those family secrets but man am I glad you did.

https://imgur.com/gallery/ZqxqN

I gave you a shoutout in this imgur post but I did not include your recipe in the event you wished it to stay on MSF. Thanks again!
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