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recipe-help "From Scratch" BBQ Sauce Recipe

jblo

jblo

Anyone have a great "from scratch" bbq sauce recipe they could share?  A lot of the ones that come up in a google search start with ketsup, etc, but I'd much rather start with fresh ingredients.
 
Sounds good to me. Kinda similar to mine. I like the chipotle (or any ingredient that's actually smoked) instead of using liquid smoke. Some people look at adding ketchup as cheating, but it's fine with me. To me, adding liquid smoke is the big no-no in a bbq sauce (or anything else for that matter).
 
To each their own...
 
Naga Chomper said:
Start with this, then add it to your recipe in place of ketchup :P
 
All joking aside,  I don't understand the aversion to using ketchup as an ingredient. It's basically just another form of tomato sauce or paste.
 
This recipe was pretty damned good: http://bobbyflay.com/recipe.php?id=74
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Thanks.  I do actually have a ketchup recipe I like. 
 
I'm not entirely opposed to using ketchup, but I'd rather start from scratch.  More love goes into it!
 
 
muskymojo said:
Sounds good to me. Kinda similar to mine. I like the chipotle (or any ingredient that's actually smoked) instead of using liquid smoke. Some people look at adding ketchup as cheating, but it's fine with me. To me, adding liquid smoke is the big no-no in a bbq sauce (or anything else for that matter).
 
To each their own...
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No liquid smoke here.
 
Don't fear the ketchup! It adds tomato goodness, sweetness, and viscosity. My sauce that has adorned our award winning chicken is equal parts ketchup and cider vinegar as the base.
 
My (award-winning) BBQ sauce is made with prepared mustard.  I can understand wanting to do it all from scratch, but as others have said, nothing wrong with using other sauces as ingredients.  Some use Worchestershtshire or even other bbq sauces as ingredients.  Also, not all liquid smokes are equal.  
 
salsalady said:
My (award-winning) BBQ sauce is made with prepared mustard.  I can understand wanting to do it all from scratch, but as others have said, nothing wrong with using other sauces as ingredients.  Some use Worchestershtshire or even other bbq sauces as ingredients.  Also, not all liquid smokes are equal.
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I have always thought using ingredients like ketchup vs tomatoes or onion and garlic powder vs fresh onion and garlic or prepared hot sauce vs fresh peppers makes a more replicable sauce. What do you think? When the majority of the ingrediens are "prepared" it helps to dial in the ratios and give you a consistent final product.

I either I think about cooking too much or had one too many whiskers at dinner. Lol
 
If you don't want to use ketchup use tomatoes (or paste), vinegar, sugar, onion powder, garlic powder, salt. That's ketchup.
 
What kind of BBQ sauce are you making? Eastern N.C. thin vinegar-based? Western N.C. mustard-based (Carolina gold)? Lexington style (dipping sauce)? Thick sweet tomato-based (Kansas City style)? Thin and tangy tomato/vinegar-based (St. Louis style)?
 
@huskers~
you are correct that using something like ketchup -vs- fresh onion/tom/etc will make a much more consistent sauce from batch to batch.  Catsup has a consistent sugar/acid/salt content every single time.  Sugar content in fresh tomatoes varies significantly from variety to farm to time of year and all that would impact the consistency of the end product's flavor.
 
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