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Making my 2 favorite BBQ sauces

post #1 of 3
Thread Starter 

Figured that I'd make my 2 favorite BBQ sauces today.  The wife/ kids like the sweet, and I like the spicy  Probably gonna' smoke some food next weekend and wanted a little dippin' sauce on the side.

 

 

 

 

 

 

 

 

 

 

 

Sweet BBQ Sauce

 

2 cups packed brown sugar

2 cups Ketchup

1 cup water

1 cup cider vinegar

1 cup finely chopped onion

1 can (8 oz) tomato sauce

1 cup corn syrup

1 cup molasses

1 can (6 oz) tomato paste

2 tablespoons Worcestershire sauce

1 tablespoon liquid smoke (optional)

1 tablespoon prepared mustard

1 teaspoon onion salt

1 teaspoon celery salt

 

In a large saucepan combine all ingredients and bring to a boil.  Reduce heat/simmer (uncovered) for 15 minutes or until flavors are blended.  Remove from heat and cool.  (I generally jar in pints)  Makes about 2 quarts.

 

 

 

Spicy BBQ Sauce

 

2 cans (15 oz each) of apricot halves--drained.  (Can also use mandarin oranges)

4 cups packed brown sugar

4 cups cider vinegar

1 can (29 oz) tomato sauce

2 cups Ketchup

1 cup maple syrup

1 cup prepared mustard

1/2 cup of orange juice

1/2 cup of honey

1/2 cup molasses

3 tablespoons salt

3 tablespoons chicken bouillon granules

2-4 tablespoons crushed red pepper flakes (per your own heat level)

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

1 tablespoon pepper

2 tablespoons liquid smoke (optional)

 

 

In a blender, process apricots until smooth.  Pour into a large saucepan and add the rest off the ingredients.  Bring to a boil, reduce heat, and simmer uncovered for one hour or until flavors are blended.  Makes about 4 quarts---I usually cut the recipe in half. 

post #2 of 3
Do you water bath or pressure can the sauce? How do you store the sauce?
post #3 of 3
Thread Starter 
Quote:
Originally Posted by Meat and 3 View Post
 

Figured that I'd make my 2 favorite BBQ sauces today.  The wife/ kids like the sweet, and I like the spicy  Probably gonna' smoke some food next weekend and wanted a little dippin' sauce on the side.

 

 

 

 

 

 

 

 

 

 

 

Sweet BBQ Sauce

 

2 cups packed brown sugar

2 cups Ketchup

1 cup water

1 cup cider vinegar

1 cup finely chopped onion

1 can (8 oz) tomato sauce

1 cup corn syrup

1 cup molasses

1 can (6 oz) tomato paste

2 tablespoons Worcestershire sauce

1 tablespoon liquid smoke (optional)

1 tablespoon prepared mustard

1 teaspoon onion salt

1 teaspoon celery salt

 

In a large saucepan combine all ingredients and bring to a boil.  Reduce heat/simmer (uncovered) for 15 minutes or until flavors are blended.  Remove from heat and cool.  (I generally jar in pints)  Makes about 2 quarts.

 

 

 

Spicy BBQ Sauce

 

2 cans (15 oz each) of apricot halves--drained.  (Can also use mandarin oranges)

4 cups packed brown sugar

4 cups cider vinegar

1 can (29 oz) tomato sauce

2 cups Ketchup

1 cup maple syrup

1 cup prepared mustard

1/2 cup of orange juice

1/2 cup of honey

1/2 cup molasses

3 tablespoons salt

3 tablespoons chicken bouillon granules

2-4 tablespoons crushed red pepper flakes (per your own heat level)

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

1 tablespoon pepper

2 tablespoons liquid smoke (optional)

 

 

In a blender, process apricots until smooth.  Pour into a large saucepan and add the rest off the ingredients.  Bring to a boil, reduce heat, and simmer uncovered for one hour or until flavors are blended.  Makes about 4 quarts---I usually cut the recipe in half. 

 

Quote:
Originally Posted by dirtsailor2003 View Post

Do you water bath or pressure can the sauce? How do you store the sauce?

Most of the time I'll waterbath 'em and store in the fridge in my garage.  This time I simply put in jars and turned upside down for a little bit (they all sealed). 

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