BBQ sauce recipe..

[RangerAndy]

Anybody have a good homemade BBQ sauce recipe they are willing to share? I make several different kinds but I havent got exactley what I am looking for yet.

[RangerAndy]

LOL...Dont everybody speakup at once now..

[Tom G.]

Andy - I don't make my own... I use Sonny's BBQ sauce (hot) from the chain in Florida... It's great stuff, and my folks keep me supplied whenever they come up to Indiana...

[RangerAndy]

Thanks..I will search for it on google.

[Tom G.]

Andy - are you going to be at the IN/KY rally on May 5th?

[fishinmom]

Sweet Baby Ray's makes a great sauce, too...it's really thick, so if you want to add things to it, it won't get too thin. Really sticks to the meat well.

[Jerry Bryant]

What kind of sauce do you want? Red Sauce, etc. I live in Easter North Carolina where they make a vinegar based sauce. I collect BBQ sauce recipes so I have several recipes. Let me know what you want and I might be able to help you.

Jerry Bryant

[Dink81]

<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD>Quote, originally posted by fishinmom &raquo;</TD></TR><TR><TD CLASS="quote">Sweet Baby Ray's makes a great sauce, too...it's really thick, so if you want to add things to it, it won't get too thin. Really sticks to the meat well.</TD></TR></TABLE>

THE best sauce around!!

[shawn706]

Hard to share this one cause I don't use exact measurments.
What you need.
Cider vinigar
Ketchup (preferrably Hunts)
57 suace
Wostershier ( Yea I know its misspled )
Mustard
Black pepper
Salt.
1qt jar.

fill the jar to just over half way with the vinigar, add about 1 table spoon of 57, about 3 to 4 table spoons of wostershier, about 2 tsp of mustard, 2 heaping tsps of pepper, 1 even tsp salt, fill the jar the rest of the way with ketchup, put the lid on and shake alot. Tast, if the 57 or mustard tast stans out add wostershier.

Good on beef, pork, venison.
Enjoy.

[bullet65]

1/2 gal of maulls.i buy the 1 gal at walmart and split to make 2 gal.
2- 6oz bottles of louisiana hot sauce
2oz black pepper
1oz red pepper
16oz lemon juice
start at 16oz white vinigar.
now this might be hot for some and it tends to get hotter as time goes on and for the wife have to cut it down some.it is not exact.but if too hot add more lemon and vin.
im here in hopkinsville can get you some if like.
also if you like it im just back into fishing,have a 1999 18ft f/s triton with a 150 merc efi.could use some fishing pointers.
david latham


Modified by bullet65 at 7:05 PM 5/19/2007

[RangerAndy]

David...How much of the mauls do I use??

[bullet65]

1/2 gal to the ingr i posted but let me make sure will post back tommorrow

[RangerAndy]

Yeah but then you said you bought the gal and split it into 2 gal. So didnt know I used only a 1/4 of a gal?

[bullet65]

oooh hot.
no,i take the 1 gal and slit in 2,that fills 2 one gal jug to 1/2 way.then i add the rest of the items after splitting the mauls to each.what i mean is the rest of the ingred.are to the jug with the 1/2 gal of mauls.
now this is hot too some,my daughter and i like it but for the wife i will take the jug with the other 1/2 gal and cut the other ingred in 1/2
so the milder sauce would be.
a 1 gal jug
add 1/2 gal of mauls
about(now you have to be willing to play with it because i just add,i dont have beakers and weights for exact amounts lol.
about 8oz of louisiana hot sauce
1oz black pepper
1/2 oz red pepper
12 oz lemon juice
12oz vinigar
oh sorry need to say it is WHITE vivigar,so sorry.
ranger andy if you need im just in hoptown i will try to pm you my cell number.
hope this helps
david

[Chevy II]

I do alot of BBQ and I have had great results with ribs chicken and pork butts using Bad byrons butt rub and for the sauce its easy 5 parts KC materpiece and one part honey. The sweet sauce with the spicy rub blends very well together.