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10 Posts

Posted - 04/27/2014 :  10:38:05 PM  Show Profile  Reply with Quote
Well, one of my sauces. This is a Southern sauce, for when I don't use a Kansas City or a Carolina Mustard sauce. I originally started making this from a cookbook written by a man who is now quite infamous, thus I was embarrassed about using his recipe. I made it verbatim for years until I starting getting serious about real barbecue and not just grilling. I changed a few ingredients and found more flavor was available, not to mention changing it enough to not have to use his cookbook anymore. Anyway, here is my BBQ Sauce recipe that I use now.

3 cups Beef Stock (or bullion)
1/2 cup Sugar
1/4 cup dark brown Sugar
1/4 cup Apple Cider Vinegar
1/2 cup Mustard (I use regular yellow)
1/8 cup Liquid Smoke
1 tsp Salt
1/2 Worcestershire Sauce
1 cup Tomato Paste
1/2 tsp Red Pepper Flakes
1 TBSP Chili Powder ( I use a mild California instead of New Mexico)

Get the beef stock warming, add sugars and salt and bring to a boil. Dissolve then reduce heat to simmer.
Add remaining ingredients and let simmer for up to two hours. Let cool completely before storing in air tight container in refrigerator.


South Sandwich Islands
1220 Posts

Posted - 04/30/2014 :  5:58:30 PM  Show Profile  Reply with Quote
Nice contribution, John! tHanKs

Pat "Maddog" Maddock
"We must embrace our inner freakin' poultry." (It's a Zen BBQ thang)
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