Favorite BBQ Sauce/Recipe!

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I think I've got everyone so far. I don't do much chicken with it myself. It's great on ribs, or a nice pork roast. My favorite is to smoke a pork loin for about 4 hours, then chop it up, mix it with some sauce & put on a nice fresh baked roll with some coleslaw. :tonqe:
 
You dog you! My buddy from Orlando loves to call and tell me that ****.
:angry4:

Do you use an electric smoker or charcoal? What kind of wood do you smoke with?
 
ramcharger said:
You dog you! My buddy from Orlando loves to call and tell me that ****.
:angry4:

Do you use an electric smoker or charcoal? What kind of wood do you smoke with?
Click to expand...

I got a big stainless gas grill with a rotisserie. We use mainly hickory, but sometime mesquite. Here's the trick... soak a couple of handfuls of wood chips in hot water for a couple of hours, then put them on 2 layers of aluminum foil with a handful of dry chips, wrap it up like a packet, and poke about a dozen holes in the top of the packet. Then just throw that packet either on your coals, or we take one of the grill grates off, and put it right down on the burner plate. If your doing something big, like a roast, make up a couple of them, and just take the burnt one out and put a new one in. When your done, just throw them away...easy clean-up! Keep the fire and the smoke on one side, and put your meat on the other side. Another trick I learned was to brush the meat with black molasses first. It just seems to make the smoke stick better.

Damn...this is makin' me hungry!
 
Excellent ideas for the gas grill! I never thought of the soaked chips in foil trick with the heat on one side.

When I make ribs, I usually spice them up with a rub then bake them in a big square pan in the oven for an 1 1/2 hrs with just a little water in the bottom. Then I let them sit in the oven for another hour, take them out, brush on the BBQ sauce and grill till the sauce just starts to blacken. This method has worked quite well in the past, but many a southern man I have met say that this is not "true bbq", and that real bbq is smoked.

I have a few questions regarding your gas grill method for ribs (my favorite! :snorting: ).

1. I'm assuming you only use one burner. Would that burner be set on low, or high enough to ensure a steady production of smoke?

2. How long would it take to cook, say 4 racks of pork ribs?

3. When smoking ribs, do you slather them up right away in sauce or do you wait until they're almost done then brush them up and turn the heat up for a char finish?

Jeez, this is makin me hungry and it's 8:00 am here! Thanks for all your help Entropy. I'll be sure to give you and your wife Allie all the credit.
 
:thumbup: Man this thread is getting me wet. DRULL DRUL :thumbup:
Yep to cold here this weekend to ramcharger but it is worming up. :toothy7:
 
The weather here has been absolutley crazy Mike. Snowed 3" on Sunday, High 60's yesterday, Thunderstorm last night. Lord knows what today will bring. Ahhh! Springtime in the Rockies!
 
BBQ'd some chicken with it about a week ago, very good, it's fairly sweet so it really goes well with chicken or pork. Wife loved it too, labeled the bottle I put it in Mopar Sauce :thumbup:
 
ramcharger said:
Excellent ideas for the gas grill! I never thought of the soaked chips in foil trick with the heat on one side.

When I make ribs, I usually spice them up with a rub then bake them in a big square pan in the oven for an 1 1/2 hrs with just a little water in the bottom. Then I let them sit in the oven for another hour, take them out, brush on the BBQ sauce and grill till the sauce just starts to blacken. This method has worked quite well in the past, but many a southern man I have met say that this is not "true bbq", and that real bbq is smoked.

I have a few questions regarding your gas grill method for ribs (my favorite! :snorting: ).

1. I'm assuming you only use one burner. Would that burner be set on low, or high enough to ensure a steady production of smoke?

2. How long would it take to cook, say 4 racks of pork ribs?

3. When smoking ribs, do you slather them up right away in sauce or do you wait until they're almost done then brush them up and turn the heat up for a char finish?

Jeez, this is makin me hungry and it's 8:00 am here! Thanks for all your help Entropy. I'll be sure to give you and your wife Allie all the credit.
Click to expand...

We have 3 burners, so sometimes we just use the left or right. but if we have something on the spit, we use the 2 outside burners and keep the meat in the center. You can keep the burners on as low as possible, but the one under the wood has got to be hot enough to keep the smoke rolling. Hopefully your grill has a temp gauge in the hood, you don't want it too hot - 200/250 degrees.

Ribs we smoke on the top rack, usually with a dry rub to start, then finish with the sauce. Start with 3 hours of smoking off the heat, then most times I will cut down between the ribs about 3/4 of the way and then give them the sauce, both sides and in between. sauce them again about every 10 minutes for about 45 minutes.

If the temp gets too high, prop the lid up a couple of inches with a spatula or maybe an old piston. Just don't let all the smoke out.

take it slow...don't burn them. It'll be worth the wait! :toothy7:
 
Thanks Entropy! I'll give your method a try. I used to have a charcoal smoker with a gauge back in the day but I wore it out, and it was really only big enough for turkey parts, chicken or burgers.

I'll have to figure something out for a gauge on my existing grill. I have no aversion to hole saws in the name of good food!
 

They make those food thermometers with a remote probe...that might work.

Or just drill a hole big enough to stick one of those meet thermometers in.

Shovel that grill off and get grillin!
 
Entropy,

Grilled up burgers and chicken last night with your sauce. Everyone went nuts! Thank Allie and let her know that her sauce was the best I've ever had. I'll have to try smoking some ribs with it next time around.
 
Around here, we use vinegar based sauce, and the recipe is very simple. This is a base...adjust to suit your taste.

Combine:

1 qt. apple cider vinegar (NOT white vinegar)
1.5 cups water or beer
1-3 tablespoons ground red (ceyanne_ pepper)
2 tablespoons black pepper
5 tablespoons salt
2 tablespoons sugar
3 tablespoons lemon juice (or squeeze a lemon or two, then throw them in too)
1/4 teaspoon garlic powder

Bring to hard boil, then back off, and allow to simmer for at least 20 min.

If you like a thicker sauce, try combining some tomato paste or ketchup with this after the hard boil. Make it as thick or thin as you like.

Photo of 1/2 hog on the pit attached!

smallhog.JPG
 
That sure looks good monoptm ,And thanks for the recipe. :blob:
That will be 2 great recipe's I will have in my arsenal :toothy7:

I have had some good BBQ in Piply Tenn.Yall got it going on over there. :headbang:
 
that does it !!!
i've been silent about it since this thread started but i can't take it any longer. this is a mopar web site and i'm not supposed to be slobber'n all over my desk and , well ...I CAN"T TAKE IT ANYMORE !!!!

can i try your recipe Entropy ?? pleeeease ?? :tongue9:

pauly055@hawaii.rr.com
 
memike said:
That sure looks good monoptm ,And thanks for the recipe. :blob:
That will be 2 great recipe's I will have in my arsenal :toothy7:

I have had some good BBQ in Piply Tenn.Yall got it going on over there. :headbang:
Click to expand...

Do you mean Ripley? I've not heard of Pipley, it that's what you meant.
 
monoptn said:
Do you mean Ripley? I've not heard of Pipley, it that's what you meant.
Click to expand...
Yep Ripley!! I have some family there and there cooking :thumbup: and
horse back riding :toothy7: .some good folks.
 
Entropy,

I made up a batch of the recipe yesterday. Tried it on a large moose steak. I had read earlier in the thread that somebody thought it was to sweat so I only put in a 1/4 cup of honey. I think that may have been a mistake, won't know for sure until my next batch which I will make exactly to the recipe.
After all that, I do have to say, It was excellant,

Tell Allie that she has a winner there. She should market this stuff. Who knows, she might make enough to finance your next A-body.

Thanks Allie and Entropy

Jack
 
You are all quite welcome...& I'm sure glad you have finally had some weather that was good enough to let you break out the grills. Allie appreciates the kudos as well.

Moose heh... We've done some elk, but never any moose. Not much opportunity to bag any down here! LOL Hell, the deer are only about as big as my lab!
 
Entropy,

Made up another double batch last night so I could have some for the week (weather's supposed to be good!). I marinated some boneless/skinless chicken breasts in your sauce for 1 1/2 hrs, then cooked them real slow on the grill (45 minutes), pausing every 10 min for another slathering. They were smokin'! Super tender and juicy. Even my 7 yr old daughter cleaned up her plate and she only weighs 45 lbs.! LOL!

The only change I made this time around was to add green tabasco sauce to taste.

Thanks again!

Monoptn,
That 1/2 hog looks mighty good! :snorting: Your recipe will be next on the grill.
 
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