anyone got any recipes or preferences?

coke
ketchup
reduced veal stock
brown sugar
cider vinegar
liquid smoke
paprika, dried mustard, garlic
caramelized-slightly burned onions

reduced until its sticky, pass through fine strainer.

That sounds tasty. Gonna have to try that.

I've tried making a blueberry chipotle bbq sauce, and had very good results.

I have used something similar to this, I agree with most of it except the liquid smoke, and ketchup. I usually replace the ketchup with worsechestire sauce, with some soy, and I don't use liquid smoke at all.

My old restaurant would generously rub ground coffee beans and a Cajun spice mixture into whole pork shoulders (we would use them for pulled pork) We would completely submerge the rubbed shoulders into a mixture of dr pepper and chicken stock. We would cover the container and let it cook over night @ 225. The next day the pork would be pulled and used, but the leftover juice would be reduced by approximately half and mixed with a gallon of store bought BBQ sauce (i wanna say it was a mesquite or hickory flavour they used, not positive.)

in the end, that combination was like crack.

For a base, tomato sauce
A healthy amount of brown sugar
smoked onions
garlic
mustard powder
Your favorite dark beer
chili powder, or pureed reconstituted dried chili's of your choice
salt
pepper
(Opt) Paprika or Cayenne


Have to cook it at a low temp for a long time, which causes the sugars in the various parts to caramelize and develop much better flavor

This post was edited by Ice98 on Oct 7 2015 12:36am

I got one, squeeze ketchup+mustard in frying pan pour in some coke and stir fry it till brown.

New Era best bbq sauce

alwasy wanted to add beer to bbq sauce, might try

It makes a great BBQ sauce addition if you use the right one, stouts and dark beers, chocolate or double chocolate beer would be good options, people never really think about it but beer is inherently sweet and has some sugar content to it, when you add it to barbeque sauce and cook it low and slow for a few hours to reduce and thicken it turns your sauze into something even better


Smoking onions is a fantastic addition too, one of the best ways to add flavor complexity to the sauce, the trick there being to cook the onions long enough that they practically disappear into the sauce


my BBQ is a process that takes a few hours to do correctly, but if you taste it periodically and adjust accordingly the results are amazing

omg gourgeous

This post was edited by attila on Oct 17 2015 05:16pm