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BBQ Sauce question

post #1 of 20
3/4/03 at 1:11am
Thread Starter 
Okay, here's the recipe I found, I was looking for a bbq basting sauce for chicken, and found this one

1/2 gallon vinegar
1 quart water
1 1/2 lb butter
1/4 lb salt
1 pint oil

Combine all in a large pot and heat slowly until the butter is melted and it is well blended.

the question is, if I turn around and make a converted batch, just to try it, will I just be mixing a bunch of ingredients together, and wasting my time, or will this recipe actually work.

Thanks,
Jeff =>
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post #2 of 20
3/4/03 at 3:59am
looks to me like wasting your time.

jon:)
http://gatewoods.net
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post #3 of 20
3/4/03 at 4:01am
What I mean to say is that it needs spices.
also, traditionaly bbq sauce has some form of tomato product.
gotta go.
jon
http://gatewoods.net
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post #4 of 20
3/4/03 at 5:48am
This looks like a mopping liquid for BBQ, which usually doesn't contain sugar or tomato products, or oftentimes spices. It is meant to be mopped onto the meats as they cook to help keep them moist, thus no tomato or sugar as they would burn during the long cooking. The butter and the oil help to act as the fat in a pork butt does, helping to keep the meat nice and moist. They also add a little tang to the meat with the vinegar. It is not meant to be used as a "BBQ sauce". Though such mops are used by many BBQer's, a mop like this is most traditional in the North Carolina style of BBQ. NC BBQ traditionally is BBQ'ed pork butt, kept moist with such a mop, then shredded and served on a bun with a vinegar based sauce (no tomato, and very few spices) or, in other parts of the state, a mustard based BBQ sauce.
From Man's sweat and God's love, beer came into the World-Saint Arnoldus
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post #5 of 20
3/4/03 at 5:52am
By the way miahoyhoy, would BF Vermont stand for Bellow's Falls?
From Man's sweat and God's love, beer came into the World-Saint Arnoldus
http://www.onceachef.com/
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post #6 of 20
3/4/03 at 11:38am
By definition, can you truly have BBQ chicken? How long do you plan to have the chicken on the smoker? I always do chickens whole with moist hot smoke and they stay real juicy.

Kuan
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post #7 of 20
3/4/03 at 12:03pm
Guy's & Gals,
This one's is awesome!! Great for beef, chicken, kabobs, you name it. It is worth the time in making. I had picked out 4 recipes for my students to prepare all using chicken. Side by side, if you had to cook for your future in-laws, this is the sauce to use.

Arkansas BBQ Sauce (2gal)
“Awesome”
Ingredients for 15 Servings:

· 2 c. Water
· 1/4c. Brown sugar
· 1/4c. Worcestershire sauce
· 2tbs. Yellow mustard
· 1bt. Catsup
· 1/4tsp. Black pepper
· pnch. Dried red pepper flakes
· 2cps. Red wine vinegar
· 1/4c. White wine
· 1tsp. Salt

Bring to boil and then simmer for about 1/2 hour. do not cook or store in aluminum store in glass. Makes 1 quart
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post #8 of 20
3/4/03 at 12:09pm
There we go with that yellow mustard thing again :)

Kuan
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post #9 of 20
3/4/03 at 2:44pm
My bad.

I mis-read the post. I agree with the points about mopping/basting.

BF Vermont is a term for nowhere Vermont, the b and f are initials for less plessant words.:eek:

Danby Vermont is where I am presently located. You can find a bio for me herewanderingchef.net

lates,
Jon
http://gatewoods.net
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post #10 of 20
3/4/03 at 3:06pm
Yes I know BF well. In Indiana, where I went to high school it used to be BFE (B. F. Egypt). I saw the BF and thought of Bellow's Falls. I spent 7 years growing up in Hyde Park, VT., over, close to Stowe.
From Man's sweat and God's love, beer came into the World-Saint Arnoldus
http://www.onceachef.com/
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post #11 of 20
3/9/03 at 12:21pm
Actually, with the "yellow mustard" thing, I meant to type "Dry" yellow mustard...right?.....you know.., it's the absorption of the molecular structure that maintains absolute ballance with the application of the perfect flavor additive!!!!!!!!!!! yeah right, I tried anyway. But it is delicious anyway?
schoolchef
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post #12 of 20
3/9/03 at 4:08pm
Yellow mustard is quintessential in my bbq sauce recipe, as well. Forget what the readers of Bon Apetit (see this thread! ) have to say! Or perhaps we could dollop some Dijon amongst the ketchup and brown sugar. :p

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post #13 of 20
5/11/03 at 11:29pm
Are you Grilling the Chicken or BBQ? If just grilling to can use what ever you want, but if you are BBQing (Smoking to you northerners) you want a very thin sauce. Not only will a sauce with sugar and tomato burn like they said, but it will form a hard crust and wont let the flavor of the smoke or the mop penatrate. What I like to do is take a whole chicken, pack the top with heaving seasoning your choice (this is to keep moisture in), Cut the top off of a beer can, pour half out, add Wor sauce, garlic, cayenne, tabasco, black pepper salt and anything else you want. Shove it up his a-s-s and there you go. Makes good chicken. :)
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post #14 of 20
5/12/03 at 1:13pm
Now that's a recipe!!!:D
An old girlfriend or should I say a girlfriend from a lonng time ago, brought me back from a trip a bottle of "Stone Mountain Georgia Yellow Mustard BBQ Sauce"!
I have yet to find it again but if memory serves me it was great! I've looked up recipes for it, but they don't seem quite right. If anyone has heard about this stuff let me know would ya?
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post #15 of 20
5/12/03 at 3:54pm
The local Q joint does a mean mustard barbecue sauce. It's my favorite, I got some takeout with the mustard sauce, went home and made an even better clone, going back to the original for comparison along the way.

I lost my notes from doing it. :mad:

Phil
more than taste fine
me eat it all the time
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post #16 of 20
5/12/03 at 5:19pm
Down here if you're smoking ,the BBQ sauce is on the table. If your grilling then the sauce goes on the bird before its done, and then some more on the table.
Moppin will get you to 20-30% draw on the smoke. If you don't mop ,the skin will toughen up and not let the smoke draw in.

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
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post #17 of 20
6/19/03 at 7:13am
This is a kick *** BBQ sauce, thanks schoolchef, we used to make this when I apprenticed and was shown to me by a Chinese Saucier, I love the flavour especially on Chicken Wings. I hope you do not mind, but I posted this recipe on my site and gave you full credits for it.

Chef Hogan
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post #18 of 20
6/19/03 at 7:53am
Schoolchef - try as I might, I can't find a definitive defintition for bt. Pretty sure it's not butane, can't imagine this recipe actually needing a whole buttload of catsup, so I'm assuming this is a bottle.:)

Given that I've got kids, plus make BBQ sauce by the quart or more about every other week, I've got some enormous bottles of Hunts floating around the house. What size are you using in this recipe - the normal rest. on-the-table size, or something larger?

Thanks!
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post #19 of 20
6/19/03 at 7:51pm
Yes I am sure he means Bottle, and that would pertain to a bottle you would use at home, I believe it is 275ml, correct me if I am wrong??

Hogan
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post #20 of 20
6/20/03 at 7:10am
I like mustard in my homemade bbq sauce..or....a splash or two of Jack Daniels.
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