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PostPosted: Tue Jul 02, 2013 8:36 am 
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Deuce Master

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I could really use a good mild and spicy recipe if ya got one.

While I'm asking, if you have a chili recipe that you know is a winner, I'd appreciate it.

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PostPosted: Tue Jul 02, 2013 11:55 am 
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I have numerous sauce recipies. What kind of meat do you want to put it on?

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PostPosted: Tue Jul 02, 2013 12:06 pm 
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Deuce Master

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That matters? Ummm... chicken, burgers, or steak.

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PostPosted: Tue Jul 02, 2013 12:22 pm 
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not usually, but I have a few that are really only good for ribs, or something like that. I'll post a couple later today. You remind me, I need to think of what to grill tonight.

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PostPosted: Tue Jul 02, 2013 5:18 pm 
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Here's 3 that I like:

Whiskey BBQ sauce. One of my favorites; this one has a real "mountain" taste to it, for lack of a better term.

1/3 cup steak sauce (A-1 or similar)
1/3 cup ketchup
1/4 cup whiskey
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1/2 teaspoon onion powder

Excellent for pork or beef

A coffee-based BBQ sauce:

1/4 cup water
1/2 cup ketchup
1/2 cup beef stock
1/4 cup coffee (brewed, not the grounds!)
1 tablespoon worcestershire sauce
1 teaspoon molasses
1/2 teaspoon chile powder
1/2 teaspoon onion powder
1/4 teaspoon each, salt and pepper

A mustard-based sauce:
1 cup cider vinegar
2/3 cup brown or yellow mustard
1/2 cup sugar
2 Tbsp chili powder
1 tsp white pepper
1 tsp black pepper
1/4 tsp ground red pepper
1/2 tsp hot sauce
2 Tbsp butter
1/2 tsp soy sauce

I am making the mustard sauce tonight to put on the ribs I am presently smoking.

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PostPosted: Mon Jul 08, 2013 11:07 am 
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We tried the whiskey one and it didn't do it for us. I guess it tasted a little too sweet for our taste. We'll try the others though.

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PostPosted: Mon Jul 08, 2013 6:10 pm 
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You could also cut back on the sugar a little. Also, how did you cook it? I realized I forgot cooking instructions. All 3 sauces should be boiled, then allowed to simmer; about 8-10 minutes for the coffee and mustard sauces. The whiskey sauce should go longer, a good 20 minute simmer.

Don't be afraid to play with the recipes. I learned a good steak rub recipe, but I had to cut back significantly on the salt it originally called for; before I did that it was just way too salty.

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PostPosted: Mon Jul 08, 2013 9:15 pm 
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Recipes are a starting point...you can always adjust for your tastes. I will try all three of DE's sauces then, eventually, add my own ingredients per my tastes. Experiment, until you find something you like. :)

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PostPosted: Mon Jul 08, 2013 11:58 pm 
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Generally, most BBQ sauce is a reason to put sugar on meat. Complaining about the BBQ sauce being too sweet is kind of like complaining about an IPA being too hoppy. Might not be what you're looking for but it is where they are going with it.

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PostPosted: Tue Jul 09, 2013 9:07 am 
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Diamondeye wrote:
I realized I forgot cooking instructions.

lawl - that's kinda important to the taste I'd think.

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PostPosted: Thu Jul 11, 2013 3:40 pm 
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You only think BBQ sauce has to be sweet if that's all you've had.

#1
1 tbls Veg/Olive Oil
2 Cups chopped onions
2 Minced jalapenos/serranos
8 Cloves minced garlic
1 cup ketchup
3/4 cup Worcestershire
1/3 cup molasses
1/4 cup apple cider vinegar
1/4 cup lemon juice
1/4 cup chili powder
2 tbls yellow mustard
1 1/2 tsps cumin
1 1/2 tsps salt

Heat the oil, saute the onions peppers and garlic until soft.

Mix in the rest

Bring to simmer then cover for 30-40 min

Cool a bit, strain throw the strainings in a blender and puree them

Mix it all back toether

Let it mellow in the fridge

Keeps for weeks in the fridge

Use warm or cold

#2

3 tbls unsalted butter
1/4 cup finely minced onion
1 cup white vinegar
1/4 cup Worcestershire
2 tsps sugar
1/2 tsps fresh ground pepper
1/8 tsps cayenne

Melt the butter
Saute onions til they're golden (not brown - too long)
Mix in the rest
Turn heat to low
let simmer 20 min (keep stirring often)
Use warm

Lasts a couple weeks in the fridge

#3

1/4 cup unsalted butter
1/4 cup veg/olive oil
1 cup finely minced onion
3/4 cup bourbon
2/3 cup ketchup
1/2 cup apple cider vinegar
1/2 cup orange juice
1/3 cup molasses
2 tbls Worcestershire
1/2 tsps black pepper
1/2 tsps salt

oil and butter in sauce pan until butter is melted
saute onions on medium heat until golden
mix in the rest
low heat 40 min stirring often

use warm

keeps a couple weeks in the fridge


The third one's obviously the sweetest.
Increase or decrease amounts until you like them.
Don't use the seeds of the peppers for less spice.
Don't use the strainings of the first one for even less spice.

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PostPosted: Thu Jul 11, 2013 3:56 pm 
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You have a lot of sugar in each of those recipes Vindi. Check the list of ingredients on each of your bottled items.

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PostPosted: Thu Jul 11, 2013 4:06 pm 
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Vindicarre wrote:
You only think BBQ sauce has to be sweet if that's all you've had.

#1
1 tbls Veg/Olive Oil
2 Cups chopped onions
2 Minced jalapenos/serranos
8 Cloves minced garlic
1 cup ketchup
3/4 cup Worcestershire
1/3 cup molasses
1/4 cup apple cider vinegar
1/4 cup lemon juice
1/4 cup chili powder
2 tbls yellow mustard
1 1/2 tsps cumin
1 1/2 tsps salt

Heat the oil, saute the onions peppers and garlic until soft.

Mix in the rest

Bring to simmer then cover for 30-40 min

Cool a bit, strain throw the strainings in a blender and puree them

Mix it all back toether

Let it mellow in the fridge

Keeps for weeks in the fridge

Use warm or cold

#2

3 tbls unsalted butter
1/4 cup finely minced onion
1 cup white vinegar
1/4 cup Worcestershire
2 tsps sugar
1/2 tsps fresh ground pepper
1/8 tsps cayenne

Melt the butter
Saute onions til they're golden (not brown - too long)
Mix in the rest
Turn heat to low
let simmer 20 min (keep stirring often)
Use warm

Lasts a couple weeks in the fridge

#3

1/4 cup unsalted butter
1/4 cup veg/olive oil
1 cup finely minced onion
3/4 cup bourbon
2/3 cup ketchup
1/2 cup apple cider vinegar
1/2 cup orange juice
1/3 cup molasses
2 tbls Worcestershire
1/2 tsps black pepper
1/2 tsps salt

oil and butter in sauce pan until butter is melted
saute onions on medium heat until golden
mix in the rest
low heat 40 min stirring often

use warm

keeps a couple weeks in the fridge


The third one's obviously the sweetest.
Increase or decrease amounts until you like them.
Don't use the seeds of the peppers for less spice.
Don't use the strainings of the first one for even less spice.


I am not saying they would taste bad, they all read pretty tasty. But hidden sugar is one of the things killing us, making us obese, and causing the rest of the world to laugh at us.

Some of my Australian friends have a good laugh when wandering around our supermarkets and just randomly pulling stuff of the shelves and pointing out the hidden sugar. "So, why do your frozen berries, already sweet, have sugar as the second ingredient? Chicken Noodle Soup, why does that need added sugar?"

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PostPosted: Thu Jul 11, 2013 4:49 pm 
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Noli me calcare
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Dude, I said sweet, not sugar. Did I miss it when Screeling said he was worried about sugar consumption? Let me know how much sugar is in the "bottled" items. Spread between the three recipes, there's molasses (sugar, duh), sugar (sugar, duh), ketchup (sugar, duh) and fruit juice (sugar, duh). Those are not exactly "hidden". If a person doesn't know those items contain sugar, then yeah they might need some education. One might be in trouble if they DRINK ALL the BBQ sauce themselves. Apple cider vinegar may have a tiny bit of sugar in it from apples (duh), and Worcestershire sauce has a tiny bit of sugar in it as does alcohol after it's been cooked, did I miss any because they were hidden?

I'm 6' 175#
My daughters are in the bottom 25% in weight for their age. I'm ok with a little sugar in a sauce I, or they, will consume maybe 3 tablespoons of.

Could you tell me how much sugar is is 3 tablespoons of any of those recipes (#2's pretty simple to start with)?

Tell your Australian friends, "Apples, she'll be."

Perhaps your comments would be more appropriate in the "health and fitness" forum?

In the meantime, got a recipe for Screeling, with or without "hidden" sugar?

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PostPosted: Thu Jul 11, 2013 5:21 pm 
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Micheal wrote:
I am not saying they would taste bad, they all read pretty tasty. But hidden sugar is one of the things killing us, making us obese, and causing the rest of the world to laugh at us.


Western sedentary lifestyle is more damaging to health than anything we eat.


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PostPosted: Thu Jul 11, 2013 8:22 pm 
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I thought my recipes were tasty.

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PostPosted: Sat Jul 13, 2013 12:38 pm 
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Lenas wrote:
Western sedentary lifestyle is more damaging to health than anything we eat.
There's increasing evidence that High Fructose Corn Syrup is evil ****. HFCS is a sucrose substitute, but it's glucose fortified with fructose. It's a monosaccharide suspension. Sucrose, the majority of your table sugars, is a disaccharide, which requires an entirely different metabolic sequence. HFCS is physically addictive and does not trigger certain hormonal and regulatory responses that sucrose, simple fructose, and simple glucose trigger.

Quite simply, your brain and body doesn't know HFCS has calories. It pretty much treats it like genetically modified sugar alcohols.

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PostPosted: Sat Jul 13, 2013 4:12 pm 
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Finding it amusing how this topic has gone from BBQ sauces to health concern.


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