looking for Memphis style BBQ Sauce

[glued2it]

The best BBQ sauce I have ever had was in Memphis. NHRA drags and Beale ST.

So I'm hoping to find something close, being store bought or recipe.

Any suggestions?

 

[peculiarmike]

Only Memphis stuff I know of that is found commercially is Corky's, and I personally have to say it is FAR from the best.

http://www.corkysbbq.com/

Each to their own.

 

[bustedluckbarbq]

I saw quite a few in the BarBQue Bible i got for Christmas... if you dont find one to your liking let me know....

SHHHH.....I'll also share one i made up and actually kept track of what i put in for once... i was glad- it turned out pretty good!!- kinda sweet:


Busted Luck BarBQue Sauce
1 ¾ cup ketchup
½ cup molasses
½ cup brown sugar
3 TBS Worcestershire
3 TBS lemon juice
3 cloves fresh garlic minced
1 TBS chipotle Tabasco
1 tsp Horseradish
1 TBS Old Bay
1 TBS Black pepper Course ground
1 tsp chili powder

Mix all ingredients in sauce pan. Bring to slight simmer, stirring often.

I usually store in Tupperware bottle or squeeze bottle.

Enjoy.

 

[geek with fire]

I always thought that "Memphis" meant no sauce? Dry rub and nuthin else.

 

[glued2it]

Thanks mike and BLB.

Well josh that's how I do my butts and ribs! However both establishments had real good sauce. I was hoping to relive the moment.

 

[allen]

INGREDIENTS:

• 1 tablespoon butter
• 1/4 cup finely chopped onion
• 1 1/2 cups ketchup
• 1/4 cup chili sauce
• 3 t o 4 tablespoons brown sugar
• 3 to 4 tablespoons molasses
• 2 tablespoons prepared yellow mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon liquid hickory smoke flavoring
• 1/2 teaspoon garlic powder or granulated garlic
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon chili powder
• dash cayenne pepper, or to taste

PREPARATION:

In a saucepan, slowly sautÃ[emoji]169[/emoji] the chopped onion in butter until soft and just beginning to turn yellow. Add remaining ingredients. Simmer for about 15 minutes. Taste and adjust seasonings. Delicious on chopped pork sandwiches or use with chicken.

 

[smokeys my pet]

Heres a good one for ya Glued!!!!!!!!!!!! I have posted this before also!!!!!!!!!!!

INGREDIENTS:MEMPHIS BBQ SAUCE

• 1 tablespoon butter
• 1/4 cup finely chopped onion
• 1 1/2 cups ketchup
• 1/4 cup chili sauce
• 3 t o 4 tablespoons brown sugar
• 3 to 4 tablespoons molasses
• 2 tablespoons prepared yellow mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon liquid hickory smoke flavoring
• 1/2 teaspoon garlic powder or granulated garlic
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon chili powder
• dash cayenne pepper, or to taste

PREPARATION:

In a saucepan, slowly sauté the chopped onion in butter until soft and just beginning to turn yellow. Add remaining ingredients. Simmer for about 15 minutes. Taste and adjust seasonings. Delicious on chopped pork sandwiches or use with chicken.


Sorry did not catch the first one!

 

[white cloud]

You could also try www.allrecipes.com
or www.copycatrecipes.com

 

[peculiarmike]

In Memphis they ask if you want your Q "wet or dry". They cook it dry, rub only. But sauce is always available if you want it wet.

 

[3montes]

Found this one on the Smoke Ring.

Memphis Magic BBQ Sauce
A sweet, vinegary Memphis style sauce.
Recipe From : Smoke and Spice by Cheryl and Bill Jamison
3 Tablespoons butter
1/4 Cup minced onion
1 Cup white vinegar
1 Cup tomato sauce
1/4 Cup worcestershire sauce
2 Teaspoons sugar
1 Teaspoon salt
1/2 Teaspoon fresh ground black pepper
1/8 Teaspoon cayenne
Dash tabasco sauce
The center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat, and everything else except taste.
In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently.
Use the sauce warm. It keeps, refrigerated, for a couple of weeks.