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  1. #14
    Join Date
    Dec 2000
    Location
    Victorville Ca
    Posts
    5,464
    Post Likes
    Thread Starter
    well been a long time since i posted this. Since then my BBQ place has produced at least 175,000 lbs of bbq . We did it right. We did it wrong. We did it every way possible. i learned people in California don't understand southern BBQ at all . vinegar based sauces move slow here. yes we done most of it with sweet baby rays sauces . We also carry on our table 4 other sauces from them. My concern was getting the price down as s.b.r. is the highest sauce at the restaurant warehouse. One sauce i tried was from the mid west . there is a company that makes a very cool pressure smoker ( Smokorama). he makes a dry base BBQ sauce that you mix it with a catsup can and it is really pretty good. once again not finically great, and comes out to be about the same price as other already made sauces . being we are doing a considerable amount of meats now . I'am really looking for a receipt I can play with that would be just a little different but tasty sweet. We are at lots of pic on Facebook and yelp. So would like to reach out and find out if any of you have a sauce I could play with. https://www.facebook.com/itchyfootbbq/ http://www.itchyfootbbq.com/the-lege...tchy-foot.html

  2. Likes HVAC_Marc, TheGoodGuy liked this post
  3. #15
    Join Date
    Dec 2000
    Location
    Victorville Ca
    Posts
    5,464
    Post Likes
    Thread Starter
    test

  4. #16
    Join Date
    Dec 2000
    Location
    Victorville Ca
    Posts
    5,464
    Post Likes
    Thread Starter
    BBQ is kind of funny when it comes to stuff like asking for a receipt . I caught about 3 hours of BBQ pitmasters on TV last night and it's fresh on my mind. There just is not a lot of variation in what these guys do. i mean yes you have to know your pig but man one guy was given a beef rib plate to make and had no idea on cooking beef ribs. Like the guy owned a BBQ place and never cooked ribs for a special or something different for his customers . All of them use the same old spices like they never change. For competition BBQ it's all about the process , and not so much whats different about your flavor other then choice of wood. Don't know what you don't know so getting ready to hit Georgo South and north Carolina for BBQ tasting for a get away and suggestions .

  5. #17
    Join Date
    Jun 2018
    Location
    Southern California
    Posts
    11
    Post Likes
    How are you cooking the ribs? Are you smoking or baking?

  6. #18
    Join Date
    Jun 2003
    Location
    Texas
    Posts
    1,321
    Post Likes
    head country makes good sauce to use after cooking

  7. #19
    Join Date
    Aug 2018
    Posts
    8
    Post Likes
    Sweet Baby Ray's is a solid choice!

  8. #20
    Join Date
    Jan 2008
    Location
    Phoenix Arizona
    Posts
    1,612
    Post Likes
    My BBQ sauce is:

    Cook down some amount of peppered bacon in a sauce pan.
    Remove bacon and leave 2tbls of fat.
    Sautee an onion in the fat
    Add 3/4 cup of dark brown sugar
    Add fresh thyme(leaves and stems. It will get strained later)
    Add 1/3 cup of mollasses.
    Add 3 tbls to 1/4 cup red white vinegar(I use more because like a sweet/sour thing)
    Cook down Slightly on medium heat

    Add 2:1 ketchup:yellow mustard.
    Add 1/4 cup of whole grain spicy mustard
    Add 2tsb mustard powder
    Add 1tsb ea garlic salt, black pepper.
    Add 2tbls liquid smoke.

    Cook on lowish for 1/2 hour. Strain and reseason to taste.

  9. #21
    Join Date
    Sep 2013
    Location
    Wi
    Posts
    522
    Post Likes
    My wife makes the best I ever tasted it has a lot of maple syrup and some soy sauce.

    1 cup maple syrup
    3tbs. orange juice concentrate
    3tbs ketchup
    2 tbs soy sauce
    1 tbs worcestershire sauce
    1 clove garlic

  10. #22
    Join Date
    May 2006
    Location
    Raleigh,NC.
    Posts
    436
    Post Likes
    Quote Originally Posted by paul2323 View Post
    Sweet Baby Rays is my go-to ... but I like to tweak it a bit with a bit of ketchup, vinegar, S&P, etc...
    i leave it alone and use as/is. love a sweet/sour sauce on a rib pork or beef.
    I'll heavily sprinkle lemon pepper, light garlic powder and heavy King Kooker cajun seasoning and let them get room temp. for at least an hour before to rack, slow heat.
    remember, with electronics; when its brown,its cooking and when its black, its done!!!

  11. #23
    Join Date
    Aug 2009
    Location
    Beatrice, NE
    Posts
    6,529
    Post Likes
    Here is mine, easy to adjust to taste.

    Close to equal amounts of apricot preserves, sweet Baby Ray's, and Pace medium salsa. Blend it with a stick blender till smooth. It's sweet, with some heat, and it sticks very well almost creating a crust.

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