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Billbo's world famous dry rub & BBQ sauce recipe's - Page 11

post #201 of 221
Have a boston butt in its final hours in the MES awaiting another batch of sauce that just finished its four hour cooking cycle.
post #202 of 221

Im going to copy that and use it as well!

I have been making my own rubs too, but nothing exotic - Black pepper, Salt, garlic powder and chili powder. REAL simple.

post #203 of 221
I wanted to like this sauce, but it had an off flavor. I think it may have been the olive oil? I will try another batch, but next time I will omit the oil and blend the veggies for a smoother sauce.
post #204 of 221
Hogwart, I did the same thing in my 3rd batch, all I seen was cyan pepper, I didn't see the word "sauce", but then I thought, that can't be right and reread it and seen the word sauce. I was able to scop some out but not much. Holly crap was that stuff hot but it was so good I couldn't stop using it. It's areal good sauce.
Randy,
post #205 of 221

I agree - the olive oil throws it off.

post #206 of 221
Last batch I made had so much cayenne in it that you wouldn't know if I had used motor oil in it. LOL
post #207 of 221
I know this is a very old thread but this is a great sauce. Made it to go along with pulled pork for the wife's office Christmas party. Was a huge hit there as well..

My question is how would I go about canning this in mason jars? It makes a lot and we typically don't use a lot of bbq sauce this time of year. The first batch went quick because of the wife's office party.

Thanks in advance for any help.
post #208 of 221
Quote:
Originally Posted by rdwhahb View Post

I know this is a very old thread but this is a great sauce. Made it to go along with pulled pork for the wife's office Christmas party. Was a huge hit there as well..

My question is how would I go about canning this in mason jars? It makes a lot and we typically don't use a lot of bbq sauce this time of year. The first batch went quick because of the wife's office party.

Thanks in advance for any help.

 

You can do a standard wet-bath canning process, as it's high-acid from the tomatoes and sugars. Size your jars based on how much you think you'd use at a time...probably just 1/2 pint, but maybe pints if you had enough (just do one canner run). Storage life after opening should be the same as commercially produced sauce.

 

 

Eric

post #209 of 221
post #210 of 221
I fill jars 3/4 full and freez them, been doing it for years with all my sauces.

Randy,
post #211 of 221
Never thought about freezing it. Something to keep in mind.I suppose one could even freeze it in zip lock bags as well. Still interested in canning it too. We have all the canning supplies. The more I look back on our canning days I want to say I want to fill the mason jars aproximity 1/4" from the top?
post #212 of 221
Quote:
Originally Posted by rdwhahb View Post

Never thought about freezing it. Something to keep in mind.I suppose one could even freeze it in zip lock bags as well. Still interested in canning it too. We have all the canning supplies. The more I look back on our canning days I want to say I want to fill the mason jars aproximity 1/4" from the top?

 

Yeah, the less head space the better, in most cases, without having spillage from expansion during processing, of course. 1/4" would be give a better vacuum than 1/2"...more vacuum in the jar when it seals (begins cooling) is what you want.

 

 

Eric

post #213 of 221
Another season, another batch!

Thanks Bilbo for the great recipe! It's my go to sauce, making a double batch as we speak 😋

post #214 of 221
Yep! It's a good sauce, I miss read the part where I was to add Cayanne pepper sauce in one of the many batches I have made.
I glanced at at the recipe and saw cayenne pepoer and dumped 1/4 cup of cayenne in the sauce. For some that might be just right, but for me anything that is so spicy that it turns bitter distorting my taste buds so that I can't enjoy or even taste the food is just an unpleasant experience.
This mistake was supper spicy, but used in moderation wasn't as bed as I thought it would be. I also made another batch and add a little of the hot stuff to it now and then. The thing is that it taste so good that I couldn't throw it out and then there is the 4 hours of cooking that I couldn't bring myself to waste. LOL

Randy,
post #215 of 221
Indeed Randy. I omitted the jalapeño and left everything else the way it was, that worked for us. Last year canned it in a water bath but this year now that I have my vacuum sealer I'm going to try out my jar sealer attachment. Since the sauce will be canned immediately after cooking and my jars and lids sterile I think this will work great. I store the sauce in our beverage centre so it's always chilled anyway while stored and never makes it past 3 months here, we go through it pretty quick even with a double batch 😋
post #216 of 221
And now we wait 😜


FYI: a double batch starts off at 5.5L roughly...
post #217 of 221
A double batch took me 6hrs to reduce to 4.75L which gave 19 250ml wide mouth mason jars. I like the sauce to coat the spoon and not drip, not a paste but not slipping off the spoon either. I used my new vacuum sealer jar attachment and it work out pretty sweet. I now have them stacked nice and neat in my beverage centre ready roll at a moments notice.

On a side note, my wife loves using Billbo's sauce in her meatloaf recipe and it's delicious. Big difference from when she uses a store bought sauce!

Billbo, you are an artist!
post #218 of 221
I really want to try this sauce recipe soon! I've glanced through the thread but didn't see any comments on whether this can be done in a slow cooker. I'd sautee the peppers and garlic but has anyone tried simmering in a slow cooker?
post #219 of 221


tag

post #220 of 221
I don't see why you couldn't do it in a slow cooker...first time around I would just keep a close eye on it.
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