BBQ Sauce

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

smokin lou

Fire Starter
Original poster
Jun 28, 2007
Chesapeake, VA
I call this "Lou's Italian Style Carolina BBQ Sauce" :

1 1/2 cups apple cider vinegar
1 cup catsup
1/4 cup texas pete
1/2 cup bullseye barbeque sauce
1/2 cup light brown sugar -- firmly packed
1/4 cup worcestershire sauce
2 tablespoons butter
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper

Stir togeter all ingredients in a small saucepan. Bring to a boil, reduce heat and simmer about 5 minutes. Chill in refrigerator.
Ya need to get ahold of a bottle of Sambal Taliwang, it’s made with the Naga Jolokia pepper (which has a Scofield rating of 800,000 units, and that’s unconcentrated)

The Naga Jolokia (Bhut Jolokia) is a chili pepper that occurs in northeastern India (Assam, Nagaland, and Manipur) and Bangladesh. It was confirmed by Guinness World Records to be the hottest chili in the world, displacing the Red Savina.

As for me…I’ll stick to my srirachi sauce, thank you is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts