/ck/ - Food & Cooking

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Anonymous Tue Oct 15 15:34:58 2019 No.13067922 [Reply] [Original]

Alright you nerds, give me your personal homemade BBQ sauce recipes. Its crockpot time of year and I got some pulled pork going low and slow. I need something better than your standard ketchup, Worcestershire, black pepper shit

>>	Anonymous Tue Oct 15 15:36:53 2019 No.13067931 >>13067922 No. Googoo that shit for yourself faggitus rex.

>>	Anonymous Tue Oct 15 15:39:10 2019 No.13067940 >>13067922 >ketchup, Worcestershire, black pepper add vinegar, molasses, honey, mustard, you stupid honkey

>>	Anonymous Tue Oct 15 15:41:09 2019 No.13067952 >>13067931 You can say "googoo (sic) that fpr yourself" for every thread on /ck/ but thanks >>13067940 What kind of mustard do you like to use? Dijon?

Anonymous Tue Oct 15 15:44:59 2019 No.13067975

this the best right here OP. you won't find anything better for pulled pork
>1/2 cup water
>1/2 cup ketchup
>1/3 cup brown sugar
>1/4 cup white vinegar
>1/4 worcestershire
>1/4 cup butter
>2 tbsp lemon juice
>2 tsp dried mustard
>2 tsp chili powder
>2 tsp paprika
>1 tsp cayenne
>1/2 tsp salt
combine all over med-low heat until slightly thickened and let cool. it should still be fairly runny once cooled. serve with coleslaw for extra virginia street cred

>>	Anonymous Tue Oct 15 15:47:14 2019 No.13067982 >>13067975 Sounds good, doesnt that make a very small amount? You have any tips for extra heat other than more cayenne or chili powder

>>	Anonymous Tue Oct 15 15:48:22 2019 No.13067983 >>13067975 Oh, are you using a blender at any point

Anonymous Tue Oct 15 15:51:38 2019 No.13067995

>>13067982
when i make a batch i can normally fill up a 24 oz mason jar no problem and that's plenty for 4-5# of pork. if you want to add more heat, add some hot sauce. i use dave's gourmet ghost pepper and a few drops spices up the sauce right and proper

>>	Anonymous Tue Oct 15 15:55:04 2019 No.13068007 >>13067983 no blender, just a fork and a stovetop

>>	Anonymous Tue Oct 15 16:00:44 2019 No.13068025 >>13067995 I was actually going to buy a bottle of that exact hot sauce but I wasnt sure if its be too overpowering. Whats the fork for, whisking?

Anonymous Tue Oct 15 16:05:11 2019 No.13068043

>>13068025
yeah the fork takes care of combining everything well.
daves gourmet is formidable but i've had hotter ghost pepper sauces. dave's is very well balanced though, super hot, a little fruity like a hab, and just enough bite from the vinegar. i would recommend dave's over other ghost pepper sauces.

>>	Anonymous Tue Oct 15 16:34:21 2019 No.13068187 Thx man. Omw to the store

Anonymous Tue Oct 15 16:36:41 2019 No.13068196

>>13067922
>2 cups ketchup
>4 tbs brown sugar
>1/2 tbs salt
>1tsp black pepper
>1 tsp ground cumin
>1 tsp ground mustard
>1 tsp chipotle chili powder
>1 tsp garlic powder
>1 tsp onion powder
>1/2 tsp worcestershire sauce
>1/2 tsp liquid smoke
>1/2 cup apple cider vinegar
>juice from 1/2 lemon
>1 tbs of hot sauce (more if it gets you hot)
Simmer for 30 minutes stirring frequently. It's pretty good.

>>	Anonymous Tue Oct 15 17:03:30 2019 No.13068311 >>13068196 You putting all that right in a pan?

>>	Anonymous Tue Oct 15 18:22:24 2019 No.13068686 >>13067975 Use this recipe but cut the ketchup in half and reduce the brown sugar way down, to about a tablespoon. The anon who posted this is confusing pork with dessert.

>>	Anonymous Tue Oct 15 18:41:47 2019 No.13068781 >>13068196 At this point why not just forget the pork and simply drink a bottle of ketchup? 2 cups, you are crazy

>>	Anonymous Tue Oct 15 18:42:43 2019 No.13068785 File: 2.86 MB, 532x300, The Easiest Way To Prep Great BBQ Ribs.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Oct 16 01:14:10 2019 No.13070492 >>13068686 no it's definitely not dessert. i know it sounds sweet but once everything cooks together it's a perfect US east coast bbq sauce. i've won tons of contests with that recipe

>>	Anonymous Wed Oct 16 10:22:12 2019 No.13071868 >>13070492 They're giving awards for type 2 diabetes these days?

>>	Anonymous Wed Oct 16 10:26:47 2019 No.13071873 >>13071868 >STOP LIKING WHAT I DON'T LIKE Okay, nerd, pipe down.

>>	Anonymous Wed Oct 16 10:27:24 2019 No.13071875 >>13068781 >using the whole batch at once uh?

>>	Anonymous Wed Oct 16 10:31:08 2019 No.13071882 >>13071875 If you knew how much corn syrup is in the ketchup I reckon you would dial down the brown sugar. It is a great start for a bbq sauce recipe, imo, just way too sweet. The vinegar and spices should dominate.

>>	Anonymous Wed Oct 16 10:33:47 2019 No.13071898 >>13071882 >corn syrup I don't live in burgerland though

>>	Anonymous Wed Oct 16 10:35:23 2019 No.13071907 >>13071898 What brand of ketchup are you using?

>>	Anonymous Wed Oct 16 10:36:48 2019 No.13071913 I mean I don't measure anything but you want molasses, LOTS of vinegar, some dijon/sharp mustard, honey, woostershire, NO KETCHUP, salt, and pepper and reduce it down on medium-low heat until thicc.

>>	Anonymous Wed Oct 16 10:37:56 2019 No.13071921 >>13071907 Some brand from aldi, don't remember the name though since i don't even have a bottle at home right now

Anonymous Wed Oct 16 10:39:28 2019 No.13071926

>>13071913
oh also forgot to add use some minced garlic as well

fuck onion and garlic powder

add so much vinegar that when it reduces its perfect, so when you taste it before reducing it is rather sour, remember how rich the pulled pork is

don't skimp on honey and molasses either, but make sure to preserve a good tanginess

i like mine a little sweet, but you can do what you want with that

>>	Anonymous Wed Oct 16 10:42:34 2019 No.13071938 >>13071926 >>13071913 >no cumin

>>	Anonymous Wed Oct 16 10:42:59 2019 No.13071939 >>13071921 So if it doesn't have corn syrup then it has cane sugar or beet sugar or some other natural sugar, which is fine. But those sugars should be taken into account before prodigious amounts of brown sugar are added afterwards.

Anonymous Wed Oct 16 10:44:35 2019 No.13071948

>>13071938
you can certainly cum in your sauce if you want to

all memes aside, that's just about the liquid elements, also fish sauce and msg are great in bbq sauce, just a little of each

you can add dried spices to taste but I find that overwhelms the meat

work on getting the acid-sugar balance correct without using ketchup is my suggestion and reduce the sauce by at least half before applying to the meat

>>	Anonymous Wed Oct 16 10:45:26 2019 No.13071950 >>13071939 I mean, you can make bbq sauce pretty sweet but apply it thinly instead dousing the poor beast in it, lets the pork flavor shine without the bbq overpowering it

>>	Anonymous Wed Oct 16 10:55:32 2019 No.13071973 >>13071950 Fair enough, and I do not dispute that individual tastes vary. Also, sugar helps the sauce adhere to the meat. I guess I just personally prefer savory when it comes to meats.

>>	Anonymous Wed Oct 16 10:57:39 2019 No.13071976 >>13067922 1/2 ketchup 1/2 golden syrup Star anise Sliced root ginger Chillie pepper Simmer GENTLY for 30 minutes

>>	Anonymous Wed Oct 16 11:02:09 2019 No.13071994 >>13071973 To each his own, as it was intended.

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