Looking for good Western-style BBQ sauce recipes
Charlotte L. Blackmer
have got me thinking about barbeque sauce.
Specifically, the Western-style sauce served at a much-beloved but now
closed restaurant in my old home town. When I was small, we would often
go there for Sunday lunch after church (it was inexpensive, had lots of
booths and was very family-friendly); when we moved an hour away to
Sacramento, Mom would be sure to stop by and buy a pint or two on her
visits back so we could have "Dudeburgers" or yummy ribs at home. Web
forum postings say things like "I had it shipped to me when I was deployed".
This sauce was the type of sauce you would get if you ordered a "Western"
burger: brown, containing ketchup, vinegar, and probably brown sugar,
pleasantly tangy but not spicy-hot peppery. There was definitely some
sweetness in it but flavors were well-balanced.
This kind of sauce is no doubt old hat to many of all y'all, but there are
a dizzying array of recipes out there, and I'm a BBQ sauce noob. I could
use some pointers from you experienced saucemakers in pointing me towards
a Nothing Fancy But Very Good "Western" sauce recipe as a basis for
experimentation.
So any links to faves or Your Own Recipe would be much appreciated.
Web searching revealed the following recipe of somewhat doubtful
provenance. The first ingredient listed is a #10 can of peaches. Since
the restaurant was in the heart of peach country, it isn't completely off
the wall, but I wanted to check with experienced sauce folks to see if
they think the product would indeed end up as a brown western sauce,
before I go to the trouble of finding a #10 can of peaches or breaking
down the recipe.
http://www.fodors.com/community/united-states/looking-for-barbeque-sauce.cfm
Another discussion I found (and can't refind) said something like "the
owner told me the secret ingredient was pineapple juice." Thoughts?
FWIW, I found a new-to-me burger joint in town that makes its own
excellent Western-style sauce, and serves burgers un-condimented so you
can roll your own. Unfortunately they do not sell pints, but
in the meantime I got something resembling a fix ;).
Thanks,
Charlotte
--
Serene Vannoy
> The "Condiments on fries" thread and Serene's ongoing Mom Food Project
> have got me thinking about barbeque sauce.
>
> Specifically, the Western-style sauce served at a much-beloved but now
> closed restaurant in my old home town. When I was small, we would often
> go there for Sunday lunch after church (it was inexpensive, had lots of
> booths and was very family-friendly); when we moved an hour away to
> Sacramento, Mom would be sure to stop by and buy a pint or two on her
> visits back so we could have "Dudeburgers"
Dudeburgers?
> or yummy ribs at home. Web
> forum postings say things like "I had it shipped to me when I was deployed".
>
> This sauce was the type of sauce you would get if you ordered a "Western"
> burger: brown, containing ketchup, vinegar, and probably brown sugar,
> pleasantly tangy but not spicy-hot peppery. There was definitely some
> sweetness in it but flavors were well-balanced.
>
> This kind of sauce is no doubt old hat to many of all y'all, but there are
> a dizzying array of recipes out there, and I'm a BBQ sauce noob. I could
> use some pointers from you experienced saucemakers in pointing me towards
> a Nothing Fancy But Very Good "Western" sauce recipe as a basis for
> experimentation.
Gosh, I don't ever use a recipe, just fiddle around with a tomato
ingredient, a molasses ingredient, a tangy ingredient, a smoky
ingredient. (Examples: ketchup, brown sugar, smoked paprika; or tomato
paste, molasses, mustard, liquid smoke.) Sorry.
(And my mom never made the stuff. She's Jewish/Italian, so she just
bought the bottled stuff, if we had it at all.
> Another discussion I found (and can't refind) said something like "the
> owner told me the secret ingredient was pineapple juice." Thoughts?
I do frequently use pineapple juice in barbecue sauce when I have some
left over. I find it too sweet to drink.
>
> FWIW, I found a new-to-me burger joint in town that makes its own
> excellent Western-style sauce, and serves burgers un-condimented so you
> can roll your own. Unfortunately they do not sell pints, but
> in the meantime I got something resembling a fix ;).
Where's this?
Serene
--
http://www.momfoodproject.com
New post: Weekend Cooking: Pandora’s Salted Angel’s Cake
Charlotte L. Blackmer
Serene Vannoy <ser...@serenepages.org> wrote:
>On 09/25/2010 12:27 PM, Charlotte L. Blackmer wrote:
>> The "Condiments on fries" thread and Serene's ongoing Mom Food Project
>> have got me thinking about barbeque sauce.
>>
>> Specifically, the Western-style sauce served at a much-beloved but now
>> closed restaurant in my old home town. When I was small, we would often
>> go there for Sunday lunch after church (it was inexpensive, had lots of
>> booths and was very family-friendly); when we moved an hour away to
>> Sacramento, Mom would be sure to stop by and buy a pint or two on her
>> visits back so we could have "Dudeburgers"
>
>Dudeburgers?
"Hal's Grubstake, Home of the Dudeburger"
Not just a Western-style sauce, but a very Western-style restaurant!
(looking for a Western-type bbq sauce)
>(And my mom never made the stuff. She's Jewish/Italian, so she just
>bought the bottled stuff, if we had it at all.
We got it from this restaurant. They did a respectable trade in
sauce-to-go.
>> FWIW, I found a new-to-me burger joint in town that makes its own
>> excellent Western-style sauce, and serves burgers un-condimented so you
>> can roll your own. Unfortunately they do not sell pints, but
>> in the meantime I got something resembling a fix ;).
>
>Where's this?
BurgerMeister on Shattuck. Good burger, decent fries.
Personally I am favorably inclined to any place that doesn't automatically
put ketchup on my burger.
Charlotte
--
Serene Vannoy
> In article<8g76ep...@mid.individual.net>,
> Serene Vannoy<ser...@serenepages.org> wrote:
>> On 09/25/2010 12:27 PM, Charlotte L. Blackmer wrote:
>>> The "Condiments on fries" thread and Serene's ongoing Mom Food Project
>>> have got me thinking about barbeque sauce.
>>>
>>> Specifically, the Western-style sauce served at a much-beloved but now
>>> closed restaurant in my old home town. When I was small, we would often
>>> go there for Sunday lunch after church (it was inexpensive, had lots of
>>> booths and was very family-friendly); when we moved an hour away to
>>> Sacramento, Mom would be sure to stop by and buy a pint or two on her
>>> visits back so we could have "Dudeburgers"
>>
>> Dudeburgers?
>
> "Hal's Grubstake, Home of the Dudeburger"
>
> Not just a Western-style sauce, but a very Western-style restaurant!
Fun. :-)
>
> (looking for a Western-type bbq sauce)
>
>> (And my mom never made the stuff. She's Jewish/Italian, so she just
>> bought the bottled stuff, if we had it at all.
>
> We got it from this restaurant. They did a respectable trade in
> sauce-to-go.
*nod* My mom did that with Arby's Horsey sauce. We loved the stuff, so
she would buy it from them, but eventually they moved to the packets and
you couldn't buy a bottle any more.
>
>>> FWIW, I found a new-to-me burger joint in town that makes its own
>>> excellent Western-style sauce, and serves burgers un-condimented so you
>>> can roll your own. Unfortunately they do not sell pints, but
>>> in the meantime I got something resembling a fix ;).
>>
>> Where's this?
>
> BurgerMeister on Shattuck. Good burger, decent fries.
Oh, we like that place, too. Exceptionally wheelchair-friendly for that
part of town, too. (And it's not just new to you. It hasn't been there
long. I'm amused that a burger joint is named "Mayor".)
>
> Personally I am favorably inclined to any place that doesn't automatically
> put ketchup on my burger.
Heh. I prefer mayo; ketchup doesn't go on meat, to my sensibilities, but
if someone puts it on my burger, it doesn't ruin it.
koko
(Charlotte L. Blackmer) wrote:
>The "Condiments on fries" thread and Serene's ongoing Mom Food Project
>have got me thinking about barbeque sauce.
>
>Specifically, the Western-style sauce served at a much-beloved but now
>closed restaurant in my old home town. When I was small, we would often
>go there for Sunday lunch after church (it was inexpensive, had lots of
>booths and was very family-friendly); when we moved an hour away to
>Sacramento, Mom would be sure to stop by and buy a pint or two on her
>visits back so we could have "Dudeburgers" or yummy ribs at home. Web
>forum postings say things like "I had it shipped to me when I was deployed".
>
>This sauce was the type of sauce you would get if you ordered a "Western"
>burger: brown, containing ketchup, vinegar, and probably brown sugar,
>pleasantly tangy but not spicy-hot peppery. There was definitely some
>sweetness in it but flavors were well-balanced.
>
snippage
>Thanks,
>
>Charlotte
This is the BBQ sauce I make. I think it might be close to what you
are looking for.
http://www.kokoscornerblog.com/mycorner/2010/03/killer-homemade-bbq-sauce.html
Here's the recipe
@@@@@ Now You're Cooking! Export Format
Chef Juke's Raspberry-Chipotle Barbecue Sauce
sauces bbq
6 tbls. packed dark brown sugar
1/2 cup cider vinegar
1/4 cup molasses
1/4 cup Worcestershire sauce
2 tbls dark rum
2 tbls yellow mustard
1 tbls pure chili powder
2 tsp. freshly ground black pepper
2 tsp. garlic powder
1 tsp. ground allspice
1/4 tsp. ground cloves
1/4 cup chipotles en adobo, finely chopped
2 cups ketchup
2 cups raspberry preserves
kosher or sea salt
pepper
In large saucepan, combine sugar, vinegar, molasses, Worcestershire,
rum, mustard, chili powder, pepper, garlic powder, allspice and
cloves. Bring to simmer over medium heat. Cook, uncovered, until all
ingredients are dissolved, stirring constantly, about 5 minutes. Stir
in ketchup and bring to boil, stirring constantly. Add salt and pepper
to taste.
Reduce heat slightly, add raspberry jam and 1/4 cup chipotles** and
gently simmer sauce, uncovered, until dark & thick, about 30 minutes,
stirring often. Use right away or transfer to jars, cover, cool to
room temperature and refrigerate. Sauce will keep several months.
Makes 5 cups or 20 servings.
NOTES:
**Add the chipotle peppers to taste. Since simmering will bring out
the heat in the peppers start by adding ź cup of chipotles and cook
for the 30 minutes THEN taste again and add additional peppers if you
like it REALLY HOT.
As with any recipe you can vary many of the ingredients to taste. Some
items that you might want tray adjusting are the amount of allspice
and/or cloves or the type of raspberry preserves (I have not tried
this with straight berries yet), etc.
NOTE: This is a slight variation on the classic Kansas City Barbecue
sauce from the KC Barbecue Association, for those who like their BBQ
Hot & Smoky!
** Exported from Now You're Cooking! v5.84 **
koko
--
Food is our common ground, a universal experience
James Beard
www.kokoscornerblog.com
updated 09/25/10
Watkins natural spices
www.apinchofspices.com
Charlotte L. Blackmer
Sqwertz <swe...@cluemail.compost> wrote:
>On Sat, 25 Sep 2010 19:49:22 -0700, koko wrote:
>
>> Chef Juke's Raspberry-Chipotle Barbecue Sauce
>
>But I think it's fruitier than anything I've ever seen commercially.
I'm bookmarking it because it sounds very tasty, but it's not what I was
looking for. The sauce I'm trying to reproduce was tangy, but not spicy-hot.
I did get a valuable clue and am now going to be evaluating Kansas City
(minus "heat") and St. Louis style recipes. Thanks, Koko!
>I've never actually made it myself, but friends have sent or brought
>it to me on a few occasions. I'm sure if I were to make it wouldn't
>be nearly as good :-)
>
>But this does give me a reason to buy a 1.75L bottle of Captain
>Morgan...
Also great for plumping raisins for Nigella Lawson's banana bread, or rum
raisin ice cream.
Charlotte
--
sf
(Charlotte L. Blackmer) wrote:
> it's not what I was
> looking for. The sauce I'm trying to reproduce was tangy, but not spicy-hot.
I was on my way to perfecting my own bbq sauce when hubby decided he
wasn't going to eat spareribs anymore (he claims they are too fatty, I
say - What fat?). It was mustard based with an addition of
commercially prepared bbq sauce (something I had on hand, didn't buy
it specifically for that purpose) among other ingredients. I thought
it was getting pretty darned good, but I was still in the tweaking
process. In any case, if you're willing to try something different -
look at mustard based bbq sauces. They are very tasty.
If you're interested in what I did, this is close enough
Mustardy BBQ Sauce
by: sf
½ cup cheap brown or yellow hot dog mustard (buy the least expensive
one you can find - brand doesn't matter)
¼ cup cider vinegar
2 T brown sugar
½ t cayenne
½ t black pepper
¼ t liquid smoke or ½ t smoked paprika
½ t Worcestershire sauce
2 T prepared red barbecue sauce, like Bullseye (or substitute ketchup
and molasses)
Mix everything together and set aside until you need to use it.
Refrigerate leftovers.
* thin with water if you want to make it into a mop sauce
--
Never trust a dog to watch your food.
Dimitri
news:i7liev$ucp$1...@blue.rahul.net...
> The "Condiments on fries" thread and Serene's ongoing Mom Food Project
> have got me thinking about barbeque sauce.
>
> Specifically, the Western-style sauce served at a much-beloved but now
> closed restaurant in my old home town. When I was small, we would often
> go there for Sunday lunch after church (it was inexpensive, had lots of
> booths and was very family-friendly); when we moved an hour away to
> Sacramento, Mom would be sure to stop by and buy a pint or two on her
> visits back so we could have "Dudeburgers" or yummy ribs at home. Web
> forum postings say things like "I had it shipped to me when I was
> deployed".
>
> This sauce was the type of sauce you would get if you ordered a "Western"
> burger: brown, containing ketchup, vinegar, and probably brown sugar,
> pleasantly tangy but not spicy-hot peppery. There was definitely some
> sweetness in it but flavors were well-balanced.
>
> This kind of sauce is no doubt old hat to many of all y'all, but there are
> a dizzying array of recipes out there, and I'm a BBQ sauce noob. I could
> use some pointers from you experienced saucemakers in pointing me towards
> a Nothing Fancy But Very Good "Western" sauce recipe as a basis for
> experimentation.
>
> So any links to faves or Your Own Recipe would be much appreciated.
If you are looking for an old style sauce from the 50's there are 4 basic
ingredients;
Ketchup
A-1 sauce
Brown Sugar
Worcestershire sauce.
That is the essential base - heat until well blended and use that as a
starting point.
Dimitri
Bob Terwilliger
>> This is excellent BBQ sauce, and I recommend that everyone try it.
>> But I think it's fruitier than anything I've ever seen commercially.
>
> I'm bookmarking it because it sounds very tasty, but it's not what I was
> looking for. The sauce I'm trying to reproduce was tangy, but not
> spicy-hot.
>
> I did get a valuable clue and am now going to be evaluating Kansas City
> (minus "heat") and St. Louis style recipes. Thanks, Koko!
Here's the recipe for Kansas City Barbecue Sauce from _Paul Kirk's
Championship Barbecue Sauces_:
"Glaze this sauce on your chicken or pork ribs about 30 minutes before the
end of the cooking time and you will be the neighborhood barbecue 'King'.
It's also really good as a topping for hamburgers."
1/2 cup (1 stick) butter (in the headnote, Kirk says you can use bacon
grease)
4 cloves garlic, pressed
1 cup minced onions
1 lemon, unpeeled, seeded and minced
1 32-ounce bottle ketchup
1 cup tomato juice
1 cup V-8 juice
1 cup brown sugar, packed
1/2 cup molasses
1/2 cup Worcestershire sauce
1/4 cup chili powder
1/4 cup white vinegar
2 tablespoons black pepper
1 teaspoon salt
Melt the butter in a nonreactive saucepan over medium heat. Add the garlic,
onions, and lemon, and cook until the onion is soft but not brown, about 4
minutes. Add the remaining ingredients. Bring the mixture to a boil, reduce
the heat and simmer, stirring occasionally for 1 to 1 1/2 hours or until the
sauce has thickened.
Makes about 8 cups. Use the sauce warm or chilled. Stores for about 2 weeks
in an airtight jar in the refrigerator.
Bob
rsp...@gmail.com
Julie Bove
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:1x1jbmt4...@sqwertz.com...
> you want Hal's BBQ sauce recipe?
>
> You must have us confused with the fortune telling group. Try
> rec.arts.psychic,alt.marketplace.fortune-tellers, or perhaps Julie
> could give you them name of her psychic pet detective.
>
> -sw
The detective was someone else. Here is the psychic. Not sure she can get
a recipe though.
http://www.annettebetcher.com/index.shtml
I do have Hal's recipe for Frito Pie but he and Ken were given an F on the
assignment as they used canned chili. They merely slit open a bag of Fritos
and topped them with hot chili. This is no longer recommended because the
bags used to be more of a foil and now they are plastic. Put the Fritos in
a bowl if you want to make it. Please note that this Ken is not the same
Ken who posts here. It was Ken B. Sorry Hal and Ken, you've been ratted
out.
On the plus side, the entire Home Ec class protested the F as we thought
their creation looked yummy! We had no clue that this was a commonly eaten
dish in TX.
jmcquown
> On Thu, 10 Mar 2016 21:19:02 -0800 (PST), rsp...@gmail.com wrote:
>
> you want Hal's BBQ sauce recipe?
>
> You must have us confused with the fortune telling group.
how to make the BBQ sauce, though. We must maintain the secret.
Nice to know he attends traffic school with Hal's wife. That must mean
Hal has the recipe for the BBQ sauce in the trunk of his drunk wife's
car. LOL
Jill
