Homemade BBQ sauce
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Too many recipes seem like flavored ketchup or the like. My wife wants to try Korean style. Something like this:
http://www.simplyscratch.com/2014/05/korean-bbq-sauce.html
http://www.simplyscratch.com/2014/05/korean-bbq-sauce.html
HisTreeNut
Minister of Fire
Here is one that the kiddos like on chicken but I prefer on ribs either as a basting sauce or to dip with. Has some ketchup in it but I have used about 2 tbsp-ish of tomato paste instead of ketchup as the sauce is quite sweet and the paste makes the sauce a tad thicker.
Apple BBQ Sauce
1 cup apple sauce
1 garlic clove, minced finely
1/2 cup ketchup
1 1/4 cups brown sugar, packed
6 tbsp lemon juice
1/2 tsp paprika
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp black pepper
Combine all ingredients into a sauce pan. Mix with a hand blender until smooth.
Place mixture on the stove top. Bring mixture to a boil, stirring constantly for 4-5 minutes.
Turn heat to low and continue to stir for 5 minutes, making sure sugar is completely dissolved.
Allow the sauce to cook for an additional 15 minutes on the lowest possible temperature for 15 minutes, uncovered.
Cool the sauce & refrigerate. Stores for about 30 days.
Apple BBQ Sauce
1 cup apple sauce
1 garlic clove, minced finely
1/2 cup ketchup
1 1/4 cups brown sugar, packed
6 tbsp lemon juice
1/2 tsp paprika
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp black pepper
Combine all ingredients into a sauce pan. Mix with a hand blender until smooth.
Place mixture on the stove top. Bring mixture to a boil, stirring constantly for 4-5 minutes.
Turn heat to low and continue to stir for 5 minutes, making sure sugar is completely dissolved.
Allow the sauce to cook for an additional 15 minutes on the lowest possible temperature for 15 minutes, uncovered.
Cool the sauce & refrigerate. Stores for about 30 days.
HisTreeNut
Minister of Fire
Vinegar BBQ Sauce
1 cup cider vinegar
1 - 2 tsp salt, to taste
1/4 - 1/2 tsp cayenne pepper
1/2 - 1 tsp red pepper flakes
1 tbsp brown sugar
In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar.
Mix well & allow ingredients to meld for about 4 hours before using.
If you prefer a spicier sauce, add the full amount of cayenne & red pepper flakes.
1 cup cider vinegar
1 - 2 tsp salt, to taste
1/4 - 1/2 tsp cayenne pepper
1/2 - 1 tsp red pepper flakes
1 tbsp brown sugar
In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar.
Mix well & allow ingredients to meld for about 4 hours before using.
If you prefer a spicier sauce, add the full amount of cayenne & red pepper flakes.
HisTreeNut
Minister of Fire
Carolina Gold Style BBQ Sauce
1 1/2 cups yellow mustard, prepared
1/2 cup apple cider vinegar
1/2 cup brown sugar
1 tbsp tomato paste
1 1/2 tsp kosher salt [if using regular salt, cut back to 1 tsp salt]
1 tsp black pepper
1 tsp white pepper
1/8 -1/4 tsp cayenne pepper, to taste.
Directions
Combine all ingredients in a saucepan & simmer on a low heat for 20 - 30 minutes. Stir frequently to keep sauce from burning.
Cool completely before using.
For a richer sauce, substitute 1/4 cup of cider vinegar & 1/4 cup of balsamic vinegar instead of 1/2 cup of cider vinegar.
1 1/2 cups yellow mustard, prepared
1/2 cup apple cider vinegar
1/2 cup brown sugar
1 tbsp tomato paste
1 1/2 tsp kosher salt [if using regular salt, cut back to 1 tsp salt]
1 tsp black pepper
1 tsp white pepper
1/8 -1/4 tsp cayenne pepper, to taste.
Directions
Combine all ingredients in a saucepan & simmer on a low heat for 20 - 30 minutes. Stir frequently to keep sauce from burning.
Cool completely before using.
For a richer sauce, substitute 1/4 cup of cider vinegar & 1/4 cup of balsamic vinegar instead of 1/2 cup of cider vinegar.
Last edited:
HisTreeNut
Minister of Fire
Buffalo Style BBQ Sauce
1/2 cup unsalted butter [if using salted butter, omit the salt below]
1/2 cup Frank's Hot Sauce
2 tbsp flour
1 small onion, minced finely
2 cloves garlic, minced finely
1 1/2 cups vinegar
1 cup tomato puree
2 tbsp tomato paste
1/4 cup brown sugar
1/4 tsp pepper
1/4 tsp kosher salt
1 - 2 tsp Worcestershire Sauce, optional
Directions
Melt butter in a saucepan. Add onion & garlic. Cook until translucent.
Add flour and whisk to make a roux.
Slowly add hot sauce, vinegar, tomato puree, tomato paste, & sugar, stirring frequently as the sauce thickens.
Add salt & pepper. Mix well.
Simmer for 20 - 25 minutes on low heat, stirring to keep sauce from sticking.
For a tangier flavor, add the Worcestershire sauce with the other ingredients.
1/2 cup unsalted butter [if using salted butter, omit the salt below]
1/2 cup Frank's Hot Sauce
2 tbsp flour
1 small onion, minced finely
2 cloves garlic, minced finely
1 1/2 cups vinegar
1 cup tomato puree
2 tbsp tomato paste
1/4 cup brown sugar
1/4 tsp pepper
1/4 tsp kosher salt
1 - 2 tsp Worcestershire Sauce, optional
Directions
Melt butter in a saucepan. Add onion & garlic. Cook until translucent.
Add flour and whisk to make a roux.
Slowly add hot sauce, vinegar, tomato puree, tomato paste, & sugar, stirring frequently as the sauce thickens.
Add salt & pepper. Mix well.
Simmer for 20 - 25 minutes on low heat, stirring to keep sauce from sticking.
For a tangier flavor, add the Worcestershire sauce with the other ingredients.
maple1
Minister of Fire
Hmm, I make a maple mustard glaze for ham, but never tried it in BBQ sauce. Had to go look this one up. The Vermont Maple Syrup assoc. has a recipe that sounds like a cross between my Asian BBQ sauce but with maple syrup in it. Wondering if the maple flavor stands up to the other ingredients.
Maple BBQ Sauce
Makes 24 ounces
1 1/2 T cooking oil
1/2 small white onion, diced
1/2 T minced fresh ginger
2 cloves of fresh garlic, smashed
1/4 tsp cayenne pepper
1/8 tsp black pepper
1/2 cup cider vinegar
1/4 cup water
3 oz tomato paste
1/4 cup soy sauce
2 T sesame oil
1 cup pure Vermont maple syrup
1 1/2 T dried ground mustard
1/8 tsp dried thyme
1/2 T Kosher salt
In a wide sauce pot add the oil, onion, ginger, garlic, cayenne pepper, and black pepper. Sauté until the onion becomes translucent. Add vinegar, water, tomato paste, soy sauce, sesame oil, and maple syrup. Break the tomato paste-up with a whisk until the liquid is consistent in appearance. Add the remainder of the ingredients but only add half of the salt. Simmer on low heat for 30 minutes. Purée the sauce with a stick blender or an upright blender. Add the remainder of the salt to your taste. Place in large Mason jar and refrigerate for up to two weeks.
http://vermontmaple.org/maple-bbq-sauce/
Maple BBQ Sauce
Makes 24 ounces
1 1/2 T cooking oil
1/2 small white onion, diced
1/2 T minced fresh ginger
2 cloves of fresh garlic, smashed
1/4 tsp cayenne pepper
1/8 tsp black pepper
1/2 cup cider vinegar
1/4 cup water
3 oz tomato paste
1/4 cup soy sauce
2 T sesame oil
1 cup pure Vermont maple syrup
1 1/2 T dried ground mustard
1/8 tsp dried thyme
1/2 T Kosher salt
In a wide sauce pot add the oil, onion, ginger, garlic, cayenne pepper, and black pepper. Sauté until the onion becomes translucent. Add vinegar, water, tomato paste, soy sauce, sesame oil, and maple syrup. Break the tomato paste-up with a whisk until the liquid is consistent in appearance. Add the remainder of the ingredients but only add half of the salt. Simmer on low heat for 30 minutes. Purée the sauce with a stick blender or an upright blender. Add the remainder of the salt to your taste. Place in large Mason jar and refrigerate for up to two weeks.
http://vermontmaple.org/maple-bbq-sauce/
HisTreeNut
Minister of Fire
HisTreeNut
Minister of Fire
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