Lip Smakin' BBQ Sauce.

[Big Daddy's House]

Here's a quick and easy, but very tasty BBQ sauce that you can make in just 30 mionutes or less! I make and use it all the times for things requiring BBQ sauce. Tastes much better to me than any other BBQ sauce that i've ever tried!! Got it from the recipe section in the manual that came with my Rival BBQ pit Slow Cooker.

Ingredients;

2 tsp canola, veggie or olive oil.

3 small red or yellow finely chopped onion.

1 1/2 finely chopped green pepper.

2 stalks finely chopped celery.

1 lemon, juiced.

3 garlic cloves, finely chopped.

1 cup brown sugar, packed.

1/2 cup cider vinegar.

1 cup tomato ketchup.

2 tablespoons Worcestershire sauce or to taste.

1 tsp. hot pepper sauce (I like to use Tobasco Chipotle sauce because of its authentic smokey flavor and taste).

2 or 3 dashes liquid smoke.

1/2 tsp chil powder.

1 tsp yellow prepared mustard.

Dash of ground black pepper.

Dash of Cajiun seasoning or Emeril's Southwest Essence (optional if you want extra added heat).


On stovetop, set burner to medium high. In medium sauce pot, place first 5 ingredients. Cook until almost soft, tender and lightly browned.

Add remaining ingredients, stir and reduce heat to low. Let simmer for about 5minutes. I let mine go longer than that - about 30 minutes or more.

If desired, you can use a stick blender to puree the veggies in the sauce and to make it smoother and thicker. I did.

Brush some of the sauce onto your favorite BBQ'd meat, be it beef, pork, lamb or chicken. I always use this and ONLY this, on my babyback ribs! Enjoy! :)


-=-=-=-=-=-=-=-=-

Note;

Do not, I repeat, DO NOT add any salt to this recipe, or the sauce will come out wicked or unbearably salty!

Because there is enough salt in the ketchup which helps add to the flavor in the background to the point where added salt is just not ever needed.

[Chowhound]

I'm going to give this a try in the very near future. Thanks for posting it.

[Big Daddy's House]

You're welcome. I think that you'll love it!

Let me know how it comes out and how it tastes.

[Chowhound]

Will do. I just need to pick up a lemon and I'm good to go. And decide how to combine the chipotle peppers that I have with regular tobasco sauce...

[Big Daddy's House]

Grind them up, maybe?

But if you have some liquid smoke hanging around, then THAT would suffice very nicely, since the smokey flavor is what we are after.

The recipe calls for cider vinegar. I didn't have any, so I used regular vinegar. I also make my own brown sugar by mixing some white sugar with a little bit of molasses.

I have some already made, and would love to post a pic of it, but I have to install the software for the memory card reader first.

[Chowhound]

Sure, I've got liquid smoke, but I figure since I have the chipotles, too, it would be a good way to use them. The tough part is figuring out how big a piece of pepper, how much of the juice, too, then how much regular tobasco... I don't want to change the entire flavor of the sauce without trying it. It would just be nice to use up some things I have on hand rather than buying the chipotle flavored tobasco.

What kind of flavor does this sauce have? It it immediately hot, creeper hot, more sweet than hot, more hot than sweet? Not really hot at all, just a bit spicy...

[Big Daddy's House]

The Chipotle Tobasco is about the same strength as regular Tobasco in heat, but I also added a dash of Cajiun seasoning, which also made it hot. So, it IS a bit up there with the "heat".

[Kimchee]

I would think, using only 1 tsp of Chipotle sauce, that a 1/2 tsp of well chopped chipotle pepper and a 1/2 tsp of Tabasco would probably closely approximate the original.

[Big Daddy's House]

Trial and error though. Taste as you go along. You can always add, but you can't take away!

[Chowhound]

Thanks Kimchee. That's what I'll go with.

[Big Daddy's House]

Oh.

I didn't use any salt in this recipe (doesn't call for it either), probably on account the ketchup is already loaded with it, so please be careful there as well, Chowhound.

Wouldn't want your first try to be ruined by having too much salt in it!

[Chowhound]

Well, one thing you can be sure of, if it's not called for, I'm not going to add any ;^)

[Big Daddy's House]

Good thinking!!

Again, I hope that it will be a success for you. Do you know exactly when you'll be making it?

[Chowhound]

This week sometime, Sherm. Before the celery I bought last week goes bad. Maybe even today.

[Big Daddy's House]

Yeah, I know what you mean on the celeries going bad.

I made some beef stock yesterday and the old celery was limp, so it WAS the perfect time to try to use it all up, and in the stockpot it went!

[Chowhound]

SUPER sauce! Good job with the recipe. This is a lip smackin' sauce alright. Lots of ingredients... I couldn't really pick out one taste, just damn good.
I would have to call this a sweet sauce. It is packed with flavor and perfect for a sweet sauce. No real heat to speak of, but a nice sweet, mildly spicy and simply loaded with flavor taste. Think SBR's original to the tenth power with a hint of their vidalia onion sauce. And thicker, but I didn't turn it into puree, just got rid of most of the chunks.
And the smell of it when it hit the grill was incredible. You could smell the sugar caramelizing. It was just as if I had cooked the sauce outside instead of in the kitchen. BTW, I used turbinado sugar in place of brown. They both contain molasses, so what the hey, lol.

I'll be making this again.

[homecook]

Good review Fred. I just may try this.

[Big Daddy's House]

SUPER sauce! Good job with the recipe. This is a lip smackin' sauce alright. Lots of ingredients... I couldn't really pick out one taste, just damn good.
I would have to call this a sweet sauce. It is packed with flavor and perfect for a sweet sauce. No real heat to speak of, but a nice sweet, mildly spicy and simply loaded with flavor taste. Think SBR's original to the tenth power with a hint of their vidalia onion sauce. And thicker, but I didn't turn it into puree, just got rid of most of the chunks.
And the smell of it when it hit the grill was incredible. You could smell the sugar caramelizing. It was just as if I had cooked the sauce outside instead of in the kitchen. BTW, I used turbinado sugar in place of brown. They both contain molasses, so what the hey, lol.

I'll be making this again.



That's GOOD!!

So glad that you like it! Whenever I want any more BBQ sauce, THIS is the one that I choose to make and use.

Yeah, I had to improvise with some of the things myself, but hey, like you said, as long as it tastes good and works.
Any port in the storm will do.

[Chowhound]

Yeah, I did a Google and you can substitute sugar in the raw, which I always have, in place of brown. I just wasn't sure on the cup for cup being the same, but it came out great. I can't wait to try this on some pulled pork. And ribs and chicken...

[Big Daddy's House]

Actually, I had a lump of brown sugar that had gotten all hard.

No problem.

I just put it into the sauce as it was being made, and it dissolved nicely!

Made a little bit of brown sugar to make it enough and added that as well.

[Big Daddy's House]

Summer is almost here!

Time to get the BBQ grill out from hybernating during the winter. Any of you planning to make some more of this sauce? I like it, and I won't substitute anything else in place of it!!