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Cattlemen's Classic BBQ Sauce Question - Page 2

post #21 of 32
I agree Seboke,Jeff's sauce is all I use,plus I like his rub,
that's just my opinion.I guess to each his own when it comes to sauce
and rubs.
post #22 of 32
Thread Starter 
Don't get me wrong, I love Jeffs sauce and I still use the rub. But the cattlemens classic is EXACTLY like the sauce I grew up with.

If your ever in hattiesburg Mississippi stop at roses quick stop for some long smoked bbq.
post #23 of 32
Prepare it just like you normally would then stick it on the smoker for a few hrs, stiring ever 30 min or so. Excellent stuff.

yah, yah, yah. If I HAVE to HAVE store bought, Cattlemen's is what it is. normally I just make Jeff's sauce.

If you can't tell, me and Diesel might know each other. PDT_Armataz_01_28.gif
post #24 of 32
I love Cattleman's and I totally forgot about it...

Back in the early 90's I worked in the kitchen at a summer camp. Whenever we had chicken nuggets, we put out BBQ Sauce-and it was Cattleman's. We got it from Kraft food service I believe.

It was damn good and I tried it way back in my early grilling days but forgot totally about it.

Now I need to go git me sum!

post #25 of 32

Head Country

If you are in Oklahoma try Head Country. It's good stuff.
post #26 of 32
I can't believe that nobody has recommended Sweet Baby Ray's. I agree Cattleman's Classic is good, But Sweet Baby Ray's is definitely my favorite. I just got Jeff's recipe and I am going to make the sauce. Normally I like just rubbed ribs. But you have to have sauce for pulled pork, beef.

Just my $.02.
post #27 of 32
I have been using Cattleman's for about 10 years, too lazy to do my own. I do add honey for ribs, and like it straight for pulled pork.

If you add stuff to Cattleman's to kick it up a notch, please share what you add and any special instructions.
post #28 of 32
cattleman's is the best. It gets my vote over head country.

try this.. found it on the WWW.
(copycat recipe)

1/4 cup tomato paste
1/4 cup white vinegar
1/2 Tsp dry mustard
1/4 cup light corn syrup
1 Tbsp molasses
1/2 Tsp liquid smoke
1 clove garlic, crushed
1/2 Tsp onion powder (or 1 Tbsp finely grated onion)
1/4 to 1/2 Tsp chile d'arbol pepper, freshly ground or 1/4 Tsp ground cayenne pepper
3/4 cup water
salt to taste
black pepper to taste

Place the above ingredients into a non-reactive sauce pan. Stir to combine. Bring the contents of the pan to a boil, cut the heat, and simmer until relatively thick.
post #29 of 32
Awesome!! Any idea which molasses might work best here? Also, what can I substitute for Corn Syrup? I don't like Corn Syrup (yes, I know it's in Cattlemen's). Can I make a mix of light brown sugar??


post #30 of 32
Heh. This is my recipe. It seems to have propagated quickly.

Grandma's Old Fashion Molasses Yellow Label is what I use.

I think corn syrup is critical to this sauce. Brown sugar will screw up the taste and color.

You could try 3 TBL white sugar and 2 TBL molasses. Corn syrup is a good sweetener because it is more neutral in taste than molasses or brown sugar. I do not use either of these two in my BBQ sauce recipes anymore as the only sweetener. They are too cloying.

I replicated K.C. Masterpiece BBQ sauce as well, which is better than in the bottle. I think it is because it tastes very fresh and contains no preservatives.
post #31 of 32
This is a great sauce.


When I was in college, this guy was selling sandwiches out of an RV for $6 in the early 90's. I thought it was highway robbery until I had one. The RV was a 60 mile round trip from Jonesboro. He only opened three days a week and he always had a line and people leaving with multiple bags.

I have been trying to duplicate his sauce ever since. I did it once but did not write down what I put in it. I write'm all down now.
post #32 of 32
There are other syrup type sweeteners that will work, but all will modify taste/texture to some degree.

Lyle's golden syrup (made from beets, but really close to corn syrup)
agave syrup (not as thick or sweet)
malt extract (not as bitter as molassas, but with similar qualities)
rice syrup ( great texture and nice light flavor)
honey (remember that honey is 2.5 times sweeter than sugar
Also Acacia honey is white and very mild or really raw brand is amazing texture and not too strong)
simple syrup (1:1 ratio of boiled water and sugar)
maple syrup (I use lite AA when I don't want that maple flavor)

These are my sticky suggestions, but a liitle home brew beer science is kicking in, I assume for BBQ sauce....besides being cheap and easy to procure; Corn Syrup is what we call an invery sugar, It doesn't react as quickly to fermentation or heat. so It may keep the burn factor down a little.

Then the molassas show.....
the biggest deifference will be between sulfered or un sulfered. sulfered molassas is sweeter, it will last longer, and it has a nice sour finish that is kinda nice.
there are plenty of High Molassas sugars to choose from that are way fun to experiment with.

The most mild is Sucanat it is raw sugar cane juice that is evaporated and paddled until dry.

then you have Turbonado the same as Sucanat but heat is used, it has a deeper roasty flavor, If you live in the south sometimes you can find folks who fire the sugar houise with wood or sugar cane. a little smoke flavor comes in.

finally my favorite Damiera
It is sucanat that has extra molassas added during the drying process. it has the texture of hard candy that has gone soft with an intence coffee like flavor.

Some of these may be a challenge to find. I work at a Whole Foods, but bakery supply shops, or home brew shops should have some of them.

keep the bbq lit
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