That is one of my favorite BBQ books. Their rubs are tremendous too. Fred
I do both,
I have several "cajunking" originals in the fridge, plus I have 2 bottles of Jack Daniels BBQ there also.
I like mine smoky hot, and a little sweet (honey or molasses)
Always make my own suace for my BBQ, and the type always depends on what he meat is and what my mood is. Homemade is always better than store bought.
I make my own as well as purchase some, it’s just what you’re in the mood for. I served some pork sandwhiches the other night and pulled 3 different sauces out of the fridge.
Made my own this past weekend. Came out wicked hot though. Too much on the serrano chili’s. It was very good, just too much heat and you couldn’t eat alot of it. Bob smoked ribs, then we grilled them with the sauce to finish them off. The recipe was from a BBQ cookbook "Smoke & Spice" by Cheryl and Bill Jamison. I think it was called BBQ Ranch Sauce, although it had nothing to do with "ranch" flavorings. We’ve used this cookbook alot with good results – Sue
Oh yeah, I know he puts molasses in his bbq sauce, to really thicken it up.
My brother-in-law just grabs whatever he has in the fridge and makes his own concoction. Thing is……… it is really, really, good. We all tease him and call his homemade bbq "ketchup", but it is far from what ketchup tastes like. He really should join a rib cook-off with it, it’s that good. I don’t think he follows any recipe, he just grabs whatever he has, and makes it. I, usually by the bottled stuff, unless I ask my brother-in-law for some homemade stuff, if he has extra…..
I would love to know how many bbq restaurants actually make their own sauce as opposed to buying a Cattleman’s or Kraft and then doctor it, or serve it as is. Any thoughts?
Really from scratch bbq sauce?
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