Looking for a tomato based sauce that's not sweet.

biggronn · Dec 27, 2012

I had some bbq in Tyler Texas 30 years ago. Best sauce I ever had. Wasn't sweet with brown sugar, syrup, or other sweet stuff. Also reminded me of the Hickory Pit sauce we had here in California. I've looked through several pages of recipes here but it's taking a long time. I love Jeff's rub and sauce but sometimes I want something that's not sweet and sticky.

daveomak · Dec 27, 2012

I like cattleman's original.... It doesn't seem as sweet as some... But then, I'm not sure it is tomato based either.... Dave

biggronn · Dec 27, 2012

You're right Dave. Cattlemans is good. Used it a lot here in the west. Thank you. But I want a recipe of my own that I can work with. Cattleman's is a good start. Surprised I didn't think of it. I like their sauce. I think if I add a little kick it would be better. Thanks for you're input.

BR

linguica · Dec 27, 2012

For an off the shelf sauce, you might try Bulls Eye. Less sweet and a little zip too.

daveomak · Dec 27, 2012

Up the road, a Q place use Cattleman's as a base and added real maple syrup... Just a touch..... This was after 3 years of asking and on the last day of business when he closed the doors and moved back to Cal..... Great pork ribs.... Here's a clone I found....

http://osdir.com/ml/culture.food.recipes.nekhbet/2008-07/msg00000.html

biggronn · Dec 28, 2012

Thanks Dave, This is more of what I'm looking for.

When I'm grilling and not smokin' I use this recipe for basting. Don't expect it to taste good cuz it doesn't. But it sure does a job on chicken and pork.Course I like the vinegar kick it gives the meat.

3 cups vinegar

4-5 cups water

1 cup worcestershire sauce

salt pepper and garlic powder to taste.

mop every 15 -20 mins.

When I do chicken halves I rub them with garlic powder,paprika. and coarse ground pepper.

I got this recipe over 30 yrs ago. Everyone who ever eat it, loved it.

Mop it with a cattlemans like sauce 30 mins before done. Don't forget the hickory chips.

This isn't my all time favorite. I use this for last min guests or if I'm just in a hurry..

kathrynn · Dec 28, 2012

What about this one? Haven't tried it yet....don't like liquid smoke....but here goes.

1/4 cup meat drippings
1/4 cup minced onion
2 cups ketchup
1/4 cup Worcestershire sauce
1/4 cup molasses
1 tablespoon Tabasco sauce
1 teaspoon garlic salt
1/4 cup fresh lemon juice

Heat the drippings in a pan over medium heat. Add the onions and saute for about 5 minutes. Add the rest of the ingredients. Stir and blend well. Bring to a boil and lower heat....simmer for about 30 minutes. Watch...so it doesn't scorch.

This doesnt have much syrup. This would be good on beef.

I do have one that is a utility one that has a hint of maple extract and only a teeny bit of white sugar (1 Tbs).

daveomak · Dec 28, 2012

Kathryn, evening..... Meat drippings.... that is the ticket.... Several months back ChefJJ convinced me the jellied drippings from 2 butts could be used in anything.... Now we save dripping from everything.... Holy Cow, FLAVOR with all caps... I'm here to tell ya, drippings go into soups, beans, you name it.... Cool and skim the fat.... HOG HEAVEN for old Dave I tell ya..... I've watched the tube and the southern gentlemen at Q joints use it like it was mandatory...

I like your recipe... I guess that was the point of all this ranting... Dave

kathrynn · Dec 29, 2012

DaveOmak said:
Kathryn, evening..... Meat drippings.... that is the ticket.... Several months back ChefJJ convinced me the jellied drippings from 2 butts could be used in anything.... Now we save dripping from everything.... Holy Cow, FLAVOR with all caps... I'm here to tell ya, drippings go into soups, beans, you name it.... Cool and skim the fat.... HOG HEAVEN for old Dave I tell ya..... I've watched the tube and the southern gentlemen at Q joints use it like it was mandatory...

I like your recipe... I guess that was the point of all this ranting... Dave

Thank you Dave! I am going to post another one that has a maple taste...but Like I said above...don't like Lq. Smoke...it tastes fake to me...but that is my opinion....I know lots of folks do. This one can be used on anything even seafood...and it wont burn on a grill due to low sugar content. Tell me what yall think about this one:

1 cup tomato puree

1 tablespoon fresh lemon juice

1 tablespoon of sugar

2 teaspoons of Worsty sauce

1 teaspoon of celery salt

1 teaspoon of Steak Sauce (like A-1)

1 teaspoon of lq smoke

1/2 teaspoon of granulated onion

1/4 teaspoon of cayenne (can add more)

1/8 to 1/4 teaspoon of maple extract (add less if you want a hint of maple...more if you want a taste of it)

Stir to blend well....can heat and serve warm...or can serve cold. Does well as a finishing sauce.

chef jimmyj · Dec 29, 2012

This is a goto sauce for the " I don't like Sweet sauce " folks that eat my Q. It is not real thick so you can cook it down or add 1/2 to 1C of Tomato paste...JJ

Red Bubba Q Juice

2C Cider Vinegar

1C Ketchup

1C Beer or Water

1/4C Texas Pete or other Hot Sauce

1/2C Brown Sugar

1tsp Gran. Garlic

1tsp Gran, Onion

1tsp Blk Pepper

1tsp Salt

1T Worcestershire Sauce

Cayenne to Taste

Combine all and simmer 15 minutes to combine flavors.

Makes 5 Cups

kathrynn · Dec 29, 2012

Chef......is this thin....like the "watery red" kind you get at BBQ joints? Would like to make something similar home done.

chef jimmyj · Dec 29, 2012

KathrynN said:
Chef......is this thin....like the "watery red" kind you get at BBQ joints? Would like to make something similar home done.

As is yes, it is pretty thin. It has a bit of heat but not too hot and I think it is pretty well balanced. Give it a shot a play with it...JJ

kathrynn · Dec 29, 2012

Will do! I am making one right now and it was a bit spicy for me....put more vinegar and ketchup. Probably stumped my toe with the cayenne. Will let ya know how this turns out. Going to use it on ribs Monday. Sauce is simmering now.:pot:

daveomak · Dec 29, 2012

Originally Posted by KathrynN

Thank you Dave! I am going to post another one that has a maple taste...but Like I said above...don't like Lq. Smoke...it tastes fake to me...but that is my opinion....I know lots of folks do. This one can be used on anything even seafood...and it wont burn on a grill due to low sugar content. Tell me what yall think about this one:

1 cup tomato puree

1 tablespoon fresh lemon juice

1 tablespoon of sugar

2 teaspoons of Worsty sauce

1 teaspoon of celery salt

1 teaspoon of Steak Sauce (like A-1)

1 teaspoon of lq smoke

1/2 teaspoon of granulated onion

1/4 teaspoon of cayenne (can add more)

1/8 to 1/4 teaspoon of maple extract (add less if you want a hint of maple...more if you want a taste of it)

Stir to blend well....can heat and serve warm...or can serve cold. Does well as a finishing sauce.

I think that would be really good.... the bit of sugar with the acid of the lemon and the maple, would improve the Worsty and A-1.... Those 2 sauces have always left something to be desired for my taste buds...

Do you make that sauce and like it ?? I know my tastes are getting to the point if it don't have some zing and depth of flavor, I move on....

Dave

kathrynn · Dec 29, 2012

DaveOmak said:
I think that would be really good.... the bit of sugar with the acid of the lemon and the maple, would improve the Worsty and A-1.... Those 2 sauces have always left something to be desired for my taste buds...

Do you make that sauce and like it ?? I know my tastes are getting to the point if it don't have some zing and depth of flavor, I move on....

Dave

No Dave I haven't yet...the one I did tonight....don't really like it. My son will. I don't care for really spicy things...but my family does. Hot peppers just don't like me...but the family loves them. My son will taste test the following one on some left over brisket and some pp, when He gets off work tonight. Here is the newest one I just finished.

2 cups ketchup

2 cups vinegar (I used white)

2 TBS Worsty Sauce

1 tsp black pepper

1 tsp white pepper

1 tsp Salt (I used no iodine salt)

2 bay leaves

1/2 tsp ground cloves (didn't like this in it...some folks may---I would leave this out next time)

1/2 tsp cayenne (this was hot to me...probably not to those who love spicy sauces)

chef jimmyj · Dec 30, 2012

KathrynN said:
No Dave I haven't yet...the one I did tonight....don't really like it. My son will. I don't care for really spicy things...but my family does. Hot peppers just don't like me...but the family loves them. My son will taste test the following one on some left over brisket and some pp, when He gets off work tonight. Here is the newest one I just finished.

2 cups ketchup

2 cups vinegar (I used white)

2 TBS Worsty Sauce

1 tsp black pepper

1 tsp white pepper

1 tsp Salt (I used no iodine salt)

2 bay leaves

1/2 tsp ground cloves (didn't like this in it...some folks may---I would leave this out next time)

1/2 tsp cayenne (this was hot to me...probably not to those who love spicy sauces)

Kathryn, that really is not a lot of Cayenne. While it did add heat, I would say the bulk of the heat came from the Black and White Peppers, cut them in half. That is, however, a lot of Clove. 1/8tsp would have been plenty...JJ

pgsmoker64 · Dec 30, 2012

Here is my favorite (my own recipe). It has some sugar & other sweet stuff but is not overly sweet and sticky like some tomato based sauces.

I sweeten it up with honey if someone likes it sweet.

I have been told it has a perfect balance of sweetness and tartness.

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

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 2 lemons - do NOT substitute prepackaged lemon 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 (for the sauce I use a combo of paprika, white sugar, granulated onion, granulated garlic)

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.

Good luck

Bill

Looking for a tomato based sauce that's not sweet.

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