O.T. Here ya go, Recipe for Barb's BBQ Sauce.

Yvsa

Yvsa

Joined
May 18, 1999
Messages
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While we were in Phoenix one of the girls fixed some BBQ chicken one night that I just could not eat being used to what I get at home.
But then my Barbie spoils the hell outta me.;)
The Sunday after the SWKK on Saturday, Gin, Karen, Dave K, and Nasty all came over to Penny's where some real BBQ was made and served. Barb's BBQ Sauce went over well.
Everyone including the girls wanted Barb's recipe and it was suggested that I post it here. Enjoy.:D

Barb's BBQ Sauce.​

Use 46 ounce bottle of Heinz Ketchup, has to be Heinz or no guarantees.

Ten (10) ounces of a good Worcestershire Sauce.

I cup of Apple Cider Vinegar, must be Apple Cider Vinegar!!!!

Juice of One Lemon, say's it's optional but take my word for it, it Is Not Optional.:rolleyes: :grumpy:
And use a real lemon, not that stuff in a plastic lemon looking thing.:rolleyes: :p

Cayenne Pepper to taste.:cool:

Sugar to taste. Barbie uses Splenda, to help watch my girlie figure you know.;)

Pour Ketchup and Worcestershire Sauce in saucepan at medium heat. Add Vinegar, pepper, and sugar. Simmer for 30 minutes. (To make your sauce thinner add more vinegar, to make it thicker add more ketchup.)

I like Barbie's sauce with a bite to it and the cayenne does just that. Red pepper flakes or such could be used as well but I don't think they have the same "bite."

Pour the newly made BBQ Sauce back into the ketchup bottle to pour easily. Barbie says to tell y'all that it'll keep in the fridge about 8 or 9 months. I can tell you that it doesn't generally last that long around here unless she slips in a double batch of it.:D ;)
 
Note to all: This *is* the *real deal*...

Hiya Barbie!

.
 
Having been thinking of you all weekend, Yvsa, cause I made your chile verde for our German guests (they loved it, BTW), I call this another keeper. Thanks.
 
Thanks, pal. I've got a slab o' ribs in the freezer waitin' for some of this stuff. :D What is interesting to me, is that by adjusting the vinegar/sugar ratio, you can make sauce from any part of the (civilized) US. I once had so-called BBQ sauce that tasted like (and probably was) Campell's tomato soup :barf: Of course, it was served over boiled ribs, so it didn't mater that much :mad:
 
Thanks, Yvsa:)
I just did some BBQ chicken last night. I might have to do it again tonight;) I'm thinking of using a bit of honey instead of sugar...although the future mrs. loves that splenda stuff.

Jake
 
There is a wonderful addition to BBQ sauces and cole slaw sitting ignored in the fridge. The juice from sweet pickles, and other pickled items. Don't just dump this stuff down the drain without considering their potential uses. :D
 
I'll give this sauce a whack. Travelling around the USA, especially the south/west, opens your eyes about BBQ. Next door neighbors moved here from Oklahoma, and that lucky man's wife makes one he__ of a mean brisket. They even get meat flown in from there- fussy, but eskimos have many different words for snow- they are seeing something I can't yet. She served different sauces for it in diff. colored peppers- with the top cut off- red one spicy, green mild. Nice touch.

I bet there are BBQ forums. No, I am sure.

Tx, Y & B.


Ad Astra
 
I stopped by the grocery and picked up the ingredients and thinking I remembered what and how much I put this together from memory.

1-24 ounce bottle of Heinz ketchup
Juice of 1 lemon
1-10 ounce bottle of Worchestershire (Lea & Perrins)sauce
1-table spoon salt
1/2 cup organic apple cider vinegar
1 tablespoon fine ground red pepper

I simmered it for 20 minutes and it came out perfect.

Best darned BBQ sauce I've had in years!
Thanks!!!!!!!! :D :D :D
 
After reading that sauce recipe yesterday, that is all I've been thinking about cooking. Gotta go to town in a couple of hours for some tractor parts, & the grocery store is now on my list of places to stop. I gotta try the sauce. Didn't kill a hog this year, but several chickens are waiting in the freezer. ChairWoman of the Board says that sauce is enough reason to run one or two hogs on the back of the place this summer in eager anticipation of putting them in the freezer. Thanks for putting your recipe up. Maybe we need to get a section of recipes going.
 
I'll try it, thanks.

lets see, as of right now i do have "Bullseye Original BBQ Sauce" in the fridge. Imported from an army base down here, it's hard to buy good BBQ sauce in germany and so far i never tried to make my own...

Keno
 
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