Home Forums Hunting & Shooting Hunter's Campfire I cannot find a good recipe for BBQ sauce....

So how did the Fosco's sauce ever work out? Tasty?

It's almost exactly like Ollie's sauce. Maybe just a tad of tweaking but I have to remember that it's been 6 years since I've had any of the old Ollie's sauce. It's my go to sauce at present.

Badley sent me some that is excellent. I ordered some Scott's but as the poster said, it's probably best used as a base. Fosco's is the sauce and I thank you for the recipe.

Kind of like to try this, any certain amount of worcestershire???

Phil

It's already pretty sugary. I'd be afraid to add anything else to it that's sweet.

[b][color:#3333FF]Order up a gallon and see if you like it...[/color][/b]

I just made up a small batch of this and I like it. I went up on the brown sugar a tad, but without any pulled pork or Chicken to slop in it, I can't tell you much other than I like it and will prolly have to thaw something directly to immerse.

Maybe Rick should start a food forum, just sayin'. Bob

there allready is one

Try adding malt vinegar to whichever not-quite-good-enough barbecue sauce comes the closest to what you want.

I added about a tablespoon. It's easy to add but takes forever to remove. On my next batch I will only use cider vinegar and omit the white vinegar to see how that tastes.

The only thing wrong with the Heads Up sauce is that it uses liquid smoke and I'm not too fond of that taste. It is still good, though, even with that in it.

I only used 1/4 cup of ketchup on the first batch but don't think I want to add more.

That's what I like about the Scott's Mickey. It's a simple hot vinegar bbq sauce, which can be adapted to become whatever you want and without artificial content. If I'm looking for a smoky flavor I simmer it on the BGE for about an hour with fresh additives. But then we real South Carolina folks like plain ole hot vinegar sauce. No ketchup and no mustard for me.

This past weekend I even used it right out the jar in fresh salsa, It was a huge hit.

Call one dem Coonasses in South Louisiana!

This is the recipe from Cooper's, in Llano Texas. It is THE best BBQ in the world, no discussion.

Recipe

Yield. About 5 cups. Click here to calculate how much you need and for tips on saucing strategies.
Preparation time. 30 minutes

Ingredients
1 tablespoon paprika
2 teaspoons black pepper
2 teaspoons chili powder
1 teaspoon cumin powder
1 tablespoon of butter *
1 medium onion, finely chopped
4 cloves garlic, minced or pressed
1 green bell pepper, chopped
1 cup Lone Star beer (or any other lager). Drink any that is left over.
1/4 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons Worcestershire sauce
3 tablespoons steak sauce
2 tablespoons brown sugar
Hot sauce to taste (start with 2 teaspoons of Tabasco sauce for mild heat)
2 cups beef, veal, or chicken stock

Note about the oil. Butter or margarine work fine, but to make it authentic, use rendered beef fat from the fatback of a brisket or use bacon fat.

Do this
1) Mix the paprika, black pepper, chili powder, and cumin in a small bowl.



2) In a one quart saucepan, melt the butter or bacon fat and gently cook the onion over medium heat until translucent.

3) Add the garlic, bell pepper, and the spice mix you made in step (1). Stir, and cook for two minutes to extract the flavors.

4) Add the stock and the rest of the ingredients. Stir until well blended. Simmer on medium for 15 minutes. Leftovers will keep in the fridge for a month or so.

Never heard of malt vinegar. I'll look for some. The Fosco's recipe is so close to Ollie's that I suspect my search is over. I had reached the point of not really wanting to barbecue because of the lack of a good sauce. Happy days are here again!

I've enjoyed reading through this thread. I do a lot of BBQing. I like seeing the differences in recipes based on geographic locations.

Malt vinegar is GREAT on fresh cut french fries!

You keep talkin' and I'm gonna get dressed and go to town to find some.
Is there one particular brand that you recommend?

French Fries...?

Malt Vinegar goes on Fried Fish,...what's wrong with you..?

YUP! Fried fish as well! It's a beach boardwalk favorite!!

Now I want some as well. I wonder what time Five Guys closes...

Sweet, just enough sour, rich.....simple. Easy to reduce ingredients for smaller quantities.



Pig Sauce


1# melted butter
2 sml jars mustard
2 sml bottles ketchup
1 sml bottle worcestershire
1 sml bottle white karo syrup
1 sml bottle white vinegar
Black pepper to taste

Speaking of BBQ sauce, there is a place in the northern Alabama, I am thinking at or near Decatur, that has a white BBQ sauce. Not sure, but I'm thinking it is mayonaise based. Sounds real odd at best. Anyone familiar with such?