BBQ Sauce...

Discussion in 'Sauces, Rubs & Marinades' started by oldschoolbbq, May 29, 2012.

  1. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    There have been several to ask me what "Brand" of BBQ Sauce I like...Truthfully,'NONE'.

    I have a basic little Sauce I do up for the less informed , it is only 6 ingredients and pleases everyone . I change it to suit my(and friends) taste , mild , medium (add Red Pepper Flakes and Hot (add Ceyenne or Chipolte or Habernero Powder ) . Sweet and mellow , I call it Stan's Texas Table Sauce [​IMG].

    This is all I provide to guest, they don't like it , they bring thier own...

    Stan's Texas Table Sauce

    64oz. -cheap ketchup

    2 cups - firmly packed Brown sugar

    1 cup - melted Butter (real)

    1/4 cup -Liquid Smoke (don't laugh or turn your nose up-yet)

    2tbls. -Worchestershire Sauce

    1/4 cup -Fresh Lemon

    Slowly melt Butter , Sugar ,Smoke , Worchestershire and Lemon Juice in a pan that will hold a gal.

    When liquids are blended, add Ketchup and mix served ay room temp.

    Enjoy and tell me what you think...

    Have fun and...
  2. Thank you sir! I'll give it a try soon. How long do you cook it?
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    On the whole Liquid Smoke thing...I never put it in my BBQ Sauce because I figured I am Smoking the meat it will be going on, it ain't needed. But over the weekend I Smoked off 7 Racks of SL Spare Ribs for another friends Picnic. They wanted my Foiling Juice, they call it " Rib Lacquer " because they baste it on when they re-heat on the Grill, and my KC style BBQ Sauce. Because the BBQ Sauce was going to be used on Grilled Chicken, and as a topping for Hamburgers and Hot Dogs...I added a couple Tbs of Hickory Smoke Powder to the recipe. It tasted great and was actually better because it was more versatile now. Bottom line, no laughter here, you do what works...JJ
    Last edited: May 29, 2012
  4. Sounds like my kinda sauce! Thanks for the recipe and I'll let you know when I try it.
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    No offense taken , JJ .  Like it says , 'table sauce' , like a condiment ... I don't use it ,nor the Son and his Family , but the In-Laws want it , so ...'you can please some of the People , some of the time,,,'

  6. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Chef JJ, were do you find something like this ???
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  8. fitch

    fitch Newbie

    when smoking ribs 2-2-1, do I put the BBQ sauce on when I first put ribs in the smoker or do I put on the ribs after they smoke awhile?
  9. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    Howdy, oldschool!

    Do you use this sauce on pork as well as brisket?

    Being from eastern NC, I grew up on a vinegar based sauce for pork. We don't use the sugar, worcestershire, or lemon but we use a lot of red pepper flakes, cayenne, and usually a touch of Texas Pete.
  10. dewetha

    dewetha Smoking Fanatic

    interesting use of butter. do you  "de-fat"(clarified if i understand it correctly) the butter?

    i been working on a new BBQ sauce and was looking to add EVO as a fat component. might have to try one run of it with butter.
  11. roadkill cafe

    roadkill cafe Smoking Fanatic

    Your table sauce sounds interesting Oldschool. Might just have to give it a try. Thanks for posting.
    This should help you Fitch
  12. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Howdy D, The Clarifying of Butter is actually simmering the butter to remove the 15% water content and 2% milk solids, the stuff that actually burns when butter is overheated. The water will evaporate and the milk solids will first float to the top where some can be skimmed and the rest will eventually sink to the bottom. The now Clarified 100% Butter Fat can be used for cooking because of a greatly increased smoke point or used for whatever. In terms of BBQ sauce making the butter adds flavor and mouth feel, richness, and can be used Whole or Clarified but clarifying is not really necessary and if not done with patience and slowly, burns really easily and in a worst case situation can catch fire, been there done that...JJ
  13. dewetha

    dewetha Smoking Fanatic

    thanks Chef JimmyJ for a great answer. i don't think i will do any of the "Clarifying of the butter" like silence of the lambs..... the voices in my head made me type that!
  14. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I've caught the Wife and others wiping it up with Bread or a Roll , just for a snack...

    Yes, Hutch , it's always there if anyone has to use it... they use it in everything from Spagetti Sauce to Cabbage Rolls. GO Figure...a cheapo knock off[​IMG]
  15. fitch

    fitch Newbie

    Ribs done 2-2-1 with the help of SMF.  Pic below.

    Thanks everyone, they turned out great.

  16. roadkill cafe

    roadkill cafe Smoking Fanatic

    Looking good Fitch!! [​IMG]  Did you make & use Stan's (oldschoolbbq) Table Sauce?
  17. frosty

    frosty Master of the Pit

    Looks GOOD Fitch!!!  Stan's sauce is kinda close to one I've made for years. I might have to try the additional butter, because mine only uses a tiny bit of bacon fat.  Might have to switch to Stan's because the butter will make a great upgrade.

    Either way, a great addition.

    Stan's the man![​IMG]
    Last edited: Nov 5, 2012
  18. hotnspicy

    hotnspicy Meat Mopper

    Oldschool I will give your sauce the next time I fire up my smoker.  Speaking of clarified butter, I used to do it all the time.....skim off the top & pour out the good stuff.  I always used to buy cheap butter until I was cooking at a friends house where they had Land O Lakes.  I have never bought any other brand of butter since unless they were out.  When you clarify LOL, sorry the acronym is too funny, you will find that there is hardly any of the junk in it.  So these days I just melt it down & use it & don't see the need to skim the lil bit floating.
  19. brisketlover

    brisketlover Newbie

    Going right now to make a batch of this to put on some ribs I have in the smoker.
  20. squirrel

    squirrel Master of the Pit OTBS Member

    Last time I made sauce I cooked it on my Primo XL using pecan wood. Great smoke flavor. Your recipe sounds like a keeper old school. I'll have to give it a go. Thanks for sharing.

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