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Bar B Q Sauce

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  • Bar B Q Sauce

    This recipe was found in an older cookbook from a yardsale... The best thing about it is that if you add the liquid smoke you can bake the meat in the oven and hardly notice a difference from the grill cooked...

    and also often I just use this recipe as a guide but add what I like at the time..

    it seems to keep well so I just put what I am going to use in a bowl and save the rest...

    for those unaccustom to grilling with sauce.. it is better to put it on when the meat is about cooked on a grill... as the sugar will make the meat brown quickly.. (or burn)...
    if it does get a little black here and there just brush on some sauce to soften it... a little black is good..

    Barbecue Sauce

    !/4 cup cider vinegar
    1/2 cup water
    2 tbls dark brown sugar
    1 tbls. prepared mustard
    1 1/2 teas. salt
    1/2 teas. pepper
    1/4 teas. cayenne pepper ( more for the bold)
    1 lg lemon (juice)
    1 lg. onion (chopped fine)
    1/2 stick of butter

    1/2 cup ketsup
    2 tbls. worchester sauce.
    1 1/2 teas. liquid smoke (or less.. careful . I only use a few drops )


    2-3 whole cloves with the 1st 10 ingredients
    a few cloves of garlic with the last 3 if cooking pork... or just love garlic
    also I don't always add the liquid smoke if cooking outside with flavorful charcoal.

    mix the first 10 ingredients
    bring to a slow boil for 20 minutes... uncovered
    add the last three and simmer 5 min.
    Last edited by rondon; 05-23-2002, 05:34 PM.

  • #2
    My mouth is watering and I already ate supper. Thanks Ron. With summer coming this one will sure come in handy.


    • #3
      Sounds good! I've never heard of liquid smoke. is it available in regular food stores?

      - David


      • #4
        I'm not sure about Canadian food stores but here in the states you usually find it in the grocery store where you find the barbecue sauces, marinades, worsestershire sauce etc. It's pretty potent stuff so you usually only need a little to go a long way. I don't know how they make the stuff but it smells like smoke. I use it when drying meat for jerky. Really adds great flavor to meats.


        • #5
          yes it is... 1st make sure it says "real" and then if you are like me it will last for a few years.. so try for a cap that will hold up... seems to erode the card board seals (must be good)


          • #6
            I know that's good, and I haven't even tried it yet! Like DJ, my wouth's watering. Gotta have the garlic in mine.



            • #7
              the ole "finger taste test" on the liquid smoke is highly UNrecommended..
              I like to bake beans and chili in a crock pot.. a few drops will really make a difference there.... don't think it matters when you add it. but late is probably better


              • #8
                Hi ed... yup had that ring when I first read the recipe...
                I don't know if you have ever heard of "pulled pork" ... but it's the stuff you get in the south in the usa in barBQ pork sandwiches.... made from "boston butt" shoulders... very reasonable..... well I throw one of those in a crockpot (or dutch oven) for 8 hours or more and keep basting it with this... after it is done it pulls away like a pot roast...
                the thing I like to do is after it is done throw away the juice and add carefull amounts of this suace
                add no water to the crockpot.


                • #9
                  I've had that pulled pork and even though I was confused by the name, I had no trouble with the taste. Deliciously good stuff. I didn't know how exactly they made it but I think I will definately give it a try. Yum Yum


                  • #10
                    and hopefully well drained before mixing it with a bit of fresh sauce it really isn't really all that bad for us... well no matter if it is... just a wee bit then..


                    • #11
                      Now lets see if I got the right. I take the pork roast and just put it in the crockpot/dutch oven with no liquid except what I baste on it from the barbecue sauce. Keep basting periodically throughout the 8 hour cooking time. This will become liquidy from the excess fat and sauce and I drain that when it's done right? Then just brush on a little more sauce to taste before serving. Sounds easy enough to me. Fill me in if I missed a step here.


                      • #12
                        I don't eat meat as often as I used to, but this recipe has me more than a bit hungry for Bar B Q! (especially the kind Ron is talking about )

                        Quick! Someone post a biscuit and cole slaw recipe!!


                        • #13
                          yep DJ.. I was a bit vague there..
                          no after draining and removing any fat ( should have cooked to the bottom by then)... you "pull" the meat away from the bone.. it then reminds you of a pot roast the way it devides into strands (unless overcooked(been there))...
                          so hopefully leaves you with strands of flavored meat that you just kiss with a new gently administered hint of more sauce.. before putting between 2 buns.......

                          well okay..
                          if you're hardcore you might use some coleslaw as a dressing


                          • #14
                            Excellent recipe!!

                            Hey Ron,
                            I just tried out your Bar B Q sauce with a pork roast in a slow cooker. It was my first attempt at pulled pork and it was excellent!!! It definately got rave reveiws with the family. Thanks a bunch for such a good recipe.


                            • #15
                              well glad you liked it DJ.... got a 3 legged pig running around there now ?
                              oh and hope you try some coleslaw on top at least once... whole different sandwich


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