Super Tasty Sweet Pepper BBQ Sauce

Looks good!  I may have to try some time soon :)

Yesterday I made attempt #2 at replicating my favorite BBQ sauce.  I'm very close.  Just a few more minor tweaks and I think I have it!

Here in Texas there is a small chain of BBQ restaurants called Rudy's.

Their BBQ sauce is basically my favorites!  

I feel their BBQ is pretty good and seems consistent from one location to another though their sausage is HORRIBLE!


My first attempt was trying a so called "clone" recipe I found online and it was way off.

I then looked at the bottle label (I have a bottle in the fridge) and then using the "clone" as a base, I started modifying the recipe to include the ingredients in the label from order of greatest to least greatest.

This way I included everything that was called out on the label and excluded any out of whack proportions of ingredients listed in the "clone".  I've done this before and it is really the way to go.

I'm confident I got on the right track because it got real close in taste tests and much closer in appearance.

I got about 85% of my guesstimations correct on ingredients, seasonings, and proportions.

I also discovered that a few of the liquid components (vinegar, worschestire, and lemon juice) seem to be added after the other components are simmered together.  So basically you simmer tomato, seasonings, and oil for 30 min then mix in the other liquids.

Round 3 tweaks will be to reduce the granulated garlic, increase the black pepper, and then go from there :)

Once I get it figured out in round 3 or round 4 I'll post the recipe.  I also plan to PH test it with my PH device to give me a rough idea on it's can-ability or at least a guess on it's lifespan within the fridge.

BTW, great video.  That is like a perfect example of a how-to video.  Keep it up!  :)

Mark In The Pit said:

 
Haven't heard of it.  Gonna have to pick up a bottle of that and check it out.  Amazon has it rated at 4.7 stars and only three complaints, 1 was too hot (not a problem ;) ) 2 too pricey (around $20 on average, might be a little steep) and 3 not the same as it used to be (I would have nothing to base it on).  The rest are all 5 stars.  I look forward to checking out what your recipe once you get it tweaked out and then compare them.  Looks like they have a few rubs out too, have you given any of those a try?

Thanks again!

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Never tried their rubs.  I'm really simple when it comes to "rubs" and I just toss on the seasoning I desire for that meat or dish. 

I do quite a bit of cooking in various forms and have an extensive spice cabinet so I am able to mix together just about any variety of seasoning I need/want rather than buying a rub :)

For the most part nothing can really beat or go far beyond Salt, Pepper, Onion, and Garlic.  Those big 4 seasonings are amazing on any meat and then for basically any style of dish you start with that and then add to it for Italian, Mexican, Cajun, Chinese, etc. 

I am not opposed to rubs at all, I just happen to have just about all the seasonings already.  I often check a rub or seasoning blend ingredient list to see if it has anything I don't have or if it has anything special.  I rarely get surprised so I am often able to replicate or get close to that seasoning if I need to.

For example, Montreal Steak Seasoning is very good.  I think it is Salt, Pepper, Red Pepper, Garlic, and Paprika for the most part.  I get close with Salt, Pepper, Onion (yea its not in the ingredients list but so good), Garlic, and a good pinch of Cayenne pepper on one side of my steak.  Wow, amazing!  

Anyhow, enough of my rambling here hahahha.  If you have a rub or sauce you swear by I would love to hear about it :)

Thanks for the rub recipes.

I have one mixed up for pork butts and ribs that is basically the following:

1/2 cup Salt

1/2 cup Pepper

1/4 cup granulated Garlic

1/4 cup Dehydrated Onion

1/4 cup Paprika

Pretty simple and can basically be used on anything plus I think it is basically the same or similar to what Franklin's BBQ uses for pork butt or so.  I personally like to have a little cayenne but I add that one after the fact if I'm the main person eating the stuff since I have no problem with any spice where others might :)

Mark In The Pit said:

 
I am a BIG Franklin fan :)  I have a tough time with just S&P on the brisket though.

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I agree.  I will go plain SPOG on the one I will be doing at the end of this week.  It should come out amazing provided I don't screw something up during the smoking/cooking process :)