This may have been posted somewhere before..
but im not searching.
Does anyone have a really kick ass recipe for home made BBQ Sauce? I've wanted to make my own, but have not really found one that stood out for me.
Full Version: BBQ Sauce
I cannot for the life of me find the BBQ sauce recipe I posted a while back. But, the following wing sauce recipe is something I make constantly and use it as a BBQ for days after the wings have been devoured. Its spicy, so use less chipotle peppers if you want it to be more sweet with less heat.
QUOTE(Android Christ @ Feb 3 2008, 08:01 PM) 
Tonight, I figured I'd try something new with my wings. I normally will make one of my signature wing sauces, very standard to my house. Tonight, I did something very off the beaten path...
Chipotle Garlic Apricot Wing Sauce
3 Tablespoons butter
8 cloves minced garlic
1 7oz can Chipotle Peppers (I chopped and blended them)
1/4 cup distilled vinegar
6 tablespoons cup apricot preserves
2 tablespoons Franks Red Hot Sauce
A buttload of black pepper
Kosher salt to taste
Its easy as hell to prepare. Throw your wings in the oven. This is made while you wait. My wings take around an hour and a half to cook, because I like them crispy as can be. These measurements are based on 5 pounds of chicken wings, and I made a HEFTY batch of sauce for them.
I am going to use the term "bubble" a few times. It basically refers to a pre-boil. You can tell the boil is about to start. Thats a bubble.
Take 5 cloves of your garlic, chipotle peppers and apricot preserves, throw them in a food processer and pulse it until the concoction is a deep creamy red consistency. Let that sit on the sidelines for the time being.
Take a saucepan and set it to 5 (or whatever medium heat would be considered on your stove), and throw the butter and the remaining 3 cloves of minced garlic into the pan. Put as much black pepper in as you like (I like a lot). Wait for the garlic/butter mix to come to a bubble, then add your vinegar (I used white vinegar, but Balsamic might work just as well if thats what you've got) and stir. Let that come to a bubble as well, then add all of your sauce you've been glaring at one the sidelines for the last few minutes. Stir it all together until you are satisfied with its mix, then prepare to be bored for a bit. If you make this exactly as I did, this should take ten minutes to heat all the way through, less if you're preserves weren't cold. Stir constantly. Once it comes to a slow bubble, kill the heat, transfer sauce to a container, throw a lid on it, and let it thicken while you wait for the wings to finish up.
It has a great sweet initial flavor, which within seconds turns into a sweet and smokey heat. The spice is in no way overbearing and should even be palatable to those without a desire for heat.
This is, hands down, my favorite wing sauce I have ever made. Ever.
Chipotle Garlic Apricot Wing Sauce
3 Tablespoons butter
8 cloves minced garlic
1 7oz can Chipotle Peppers (I chopped and blended them)
1/4 cup distilled vinegar
6 tablespoons cup apricot preserves
2 tablespoons Franks Red Hot Sauce
A buttload of black pepper
Kosher salt to taste
Its easy as hell to prepare. Throw your wings in the oven. This is made while you wait. My wings take around an hour and a half to cook, because I like them crispy as can be. These measurements are based on 5 pounds of chicken wings, and I made a HEFTY batch of sauce for them.
I am going to use the term "bubble" a few times. It basically refers to a pre-boil. You can tell the boil is about to start. Thats a bubble.
Take 5 cloves of your garlic, chipotle peppers and apricot preserves, throw them in a food processer and pulse it until the concoction is a deep creamy red consistency. Let that sit on the sidelines for the time being.
Take a saucepan and set it to 5 (or whatever medium heat would be considered on your stove), and throw the butter and the remaining 3 cloves of minced garlic into the pan. Put as much black pepper in as you like (I like a lot). Wait for the garlic/butter mix to come to a bubble, then add your vinegar (I used white vinegar, but Balsamic might work just as well if thats what you've got) and stir. Let that come to a bubble as well, then add all of your sauce you've been glaring at one the sidelines for the last few minutes. Stir it all together until you are satisfied with its mix, then prepare to be bored for a bit. If you make this exactly as I did, this should take ten minutes to heat all the way through, less if you're preserves weren't cold. Stir constantly. Once it comes to a slow bubble, kill the heat, transfer sauce to a container, throw a lid on it, and let it thicken while you wait for the wings to finish up.
It has a great sweet initial flavor, which within seconds turns into a sweet and smokey heat. The spice is in no way overbearing and should even be palatable to those without a desire for heat.
This is, hands down, my favorite wing sauce I have ever made. Ever.
I stole this from Alton Brown and I tweak it a little each time I make it, but this is a REALLY good BBQ sauce.
THE WORLD'S BEST BBQ SAUCE
8 TBS Light Brown Sugar
3 TBS Salt
1 TBS Chili Powder
1/2 TSP Pepper
1/2 TSP Cayenne
1/2 TSP Jalapeno Seasoning
1/2 TSP "Old Bay"
1/2 TSP Thyme
1/2 TSP Onion Powder
2 TBS Crisco
2 TBS Roasted Garlic
1 C. White Wine
2 TBS Vinegar
2 TBS Worcestershire
1 TBS Honey
1 TBS Maple Syrup
1 TBS Molasses
Boil & simmer until reduced to a tacky consistency.
THE WORLD'S BEST BBQ SAUCE
8 TBS Light Brown Sugar
3 TBS Salt
1 TBS Chili Powder
1/2 TSP Pepper
1/2 TSP Cayenne
1/2 TSP Jalapeno Seasoning
1/2 TSP "Old Bay"
1/2 TSP Thyme
1/2 TSP Onion Powder
2 TBS Crisco
2 TBS Roasted Garlic
1 C. White Wine
2 TBS Vinegar
2 TBS Worcestershire
1 TBS Honey
1 TBS Maple Syrup
1 TBS Molasses
Boil & simmer until reduced to a tacky consistency.
Man, I watch Good Eats all the time. I'm going to find him in Atlanta next week... Because I think thats where he lives.
I may be of some assistance here since I have 4 years of pit experience in a restaurant with 3 assists in competition. I'm not a pro by any stretch, but I'm a fair smoke.
First off, what do you like about the BBQ sauces you've really enjoyed before?
I say this because I have a spectrum of variations from suuuuupersticky sweet terriyaki-based sauces that are great for glazing meats, to vinegar chili infusions that can rock the shit out of a good pork sandwich. The middle ground is the classic ketchup/vinegar/molasses blends.
I don't really use recipes anymore, but I'm sure I could find a reason to pick up a shoulder and write down what I do for you. Actually I'd like to have a pitch called for me so I can see what I can come up with, so fire away.
First off, what do you like about the BBQ sauces you've really enjoyed before?
I say this because I have a spectrum of variations from suuuuupersticky sweet terriyaki-based sauces that are great for glazing meats, to vinegar chili infusions that can rock the shit out of a good pork sandwich. The middle ground is the classic ketchup/vinegar/molasses blends.
I don't really use recipes anymore, but I'm sure I could find a reason to pick up a shoulder and write down what I do for you. Actually I'd like to have a pitch called for me so I can see what I can come up with, so fire away.
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