Molasses Mustard Q Sauce Chicken Thighs

Discussion in 'Poultry' started by disco, Mar 31, 2016.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I was out of homemade barbecue sauce. I am the kind of guy who just has to try knew things so I decided to do a new Q sauce.

    In determining what I wanted to put in the sauce, I thought about all the different kinds of sauces out there. I like sweet Kansas City Sauces for ribs and I like Carolina Mustard Sauces for pulled pork. Why not combine them. Also, I thought about making it different from the store bought sauces that are sweetened with corn syrup. I wanted something richer and more complex. Molasses seemed like the answer.

    So, I used less ketchup and more mustard than I would use in my usual sauce and the only sweetener I used was molasses.

    A side story here. There was a Heinz Ketchup plant in Leamington, Ontario for 40 years. It was efficient and profitable. However, Heinz closed it and moved it out of the country as they could get lower wages elsewhere.

    At the same time, French's started making ketchup and is using Canadian tomatoes and is processing them in Leamington.

    When word got out, it started cutting into the sales of other ketchups in Canada and Loblaws, one of the major chains here, stopped carrying French's. The public rose up and they restocked French's.

    Needless to say, Heinz products will never grace my table again and most of my friends feel the same. Fortunately, the French's ketchup is very tasty.

    Here is the mixture I came up with for the sauce:
    • 250 ml (1 cup) ketchup
    • 125 ml (1/2 cup) HP sauce
    • 125 ml (1/2 cup) prepared mustard
    • 50 ml (1/4 cup) soy sauce
    • 75 ml (1/3 cup) molasses
    • 5 ml (1 teaspoon) garlic powder
    • 5 ml (1 teaspoon) onion powder
    You will note there is no vinegar in the sauce. The mustard, HP and ketchup have a fair amount of acid and I just didn't think it needed it. Also, there was no need to cook the sauce as the ingredients are quite thick themselves. I just mixed it up and put it in the fridge overnight.

    The next part of this cook was to continue experimenting and learning with my Louisiana Grills pellet smoker. When I grill boneless skinless thighs over high heat, they get a nice caramelized coating but I find they get rubbery. When I cook them low and slow, I like the texture but no caramelizing. So I decided to use the good temperature control of the pellet smoker to get the best of both worlds.

    I sprinkled some Louisiana Grills Chicken Seasoning on the thighs.

    I put then on the grill I had preheated to 220 F.

    After 30 minutes, I brushed both sides with the Q sauce and turned the heat up to 300 F.

    I gave them 15 minutes to set the sauce and they were done.

    Here is the finished product.

    We served it with pasta and broccoli salad.

    The Verdict

    First, the sauce. It is a great texture. It has a nice bite from the mustard. The high amount of mustard gives it more spiciness than you would expect. The high amount of molasses gives it a rich deep sweetness. If you look for it, you know there is molasses in it but mostly it is just a rich deep sweetness. It does not have the tomato acid of a higher tomato based sauce. Rather the sharp mustard balances the sweetness. I am very happy with the sauce. It is totally different than any I have made in the past and I can't wait to try it on ribs or pulled pork.

    As for the chicken, The slower cooking with a bit higher heat at the end worked well. The meat was moist and tender with the sauce giving a nice coating. I may turn the heat a bit higher for the second part the next time.

    For a quick easy smoke, this turned out very well.

  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Once again, Points!

    Nice post Disco.
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Disco you did it again some thing new for me to make Point

  4. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    HP sauce?
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job as always, another super post, Disco!

    Your really coming up with some great recipes!

    I'm going to copy this one down for sure!

    Points to you my friend!!

    Last edited: Apr 1, 2016
  6. HP sauce is a steak sauce similar to A1 sauce. Very popular in Canada and made by..sorry Disco....Heinz.
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sound good and the chix looks great! HP sauce? Not something I have tasted. I loathe A1! Every once in awhile I give A1 another shot at a Steak House and just can't see the draw.  I mean no offense to A1 fans but it's just not for me...JJ
  8. bauchjw

    bauchjw Master of the Pit

    Thank you Disco! My wife likes homemade BBQ sauce, I'll add this to the list next time I need to fill the mason jars!
  9. smokeymose

    smokeymose Master of the Pit

    You hit a home run again, Disco! We're about out of Mary Lou's homemade sauce. I was wanting to cook my Pastrami today but 23mph winds & 45F temps put me off, but I have everything for this (except HP) and this will give me something constructive to do with the afternoon!
    I'm smoking the Pastrami tomorrow one way or another and we have thighs in the freezer, so....

    You hit a common note with the Heinz thing. Interesting to hear that we're not the only ones losing jobs. Just last month Carrier announced they were moving their Indianapolis operation to Mexico. Lower labor costs, with no apologies. Sorry about the 1200 employees left hanging in the wind. Whenever possible, people should make their feelings known with their wallets. Short of that, revolution is the only option. It's happened here before.....

  10. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Awesome Disco, another one ya hit outta the park my friend ! This is a smoke I wanna try soon ! Thumbs Up
  11. b-one

    b-one Smoking Guru OTBS Member

    Looks great Disco!
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks Case.

  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    That is so kind, Sir!

    Thaks, JJ. HP isn't as sweet a A1(which I don't care for very much). I would describe as sort a Worcestershire sauce type flavour profile, just not as intense.
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

  16. whistech

    whistech Smoking Fanatic SMF Premier Member

    Disco, that chicken looks delicious!    I saved your sauce recipe to try.   Thank You.
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for the kind words, Arlie.

  18. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Incredible meal my friend. Point! b
  19. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Disco.  That sauce sounds terrific.  Great idea in combining molasses and mustard.  Was the soy sauce noticeable?  Not a big fan of soy s.


  20. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey JJ.  HP sauce is a staple in our house.  I especially like it on all forms of eggs, except boiled.


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