I will be having a BBQ this weekend and have never made a bbq sauce or a rub. I will be smoking both brisket and pork shoulder/butts and maybe a loin or some chickens. How should I create a sweet and spicy BBQ sauce that would go well with both pork, beef and chicken?
Ketchup Molasses Cider Vinegar Honey Worcestershire Sauce Ancho Chile Powder Salt Pepper Cayenne Garlic Powder Sauteed Diced Onions Mix all the above to taste (seriously, since it's YOUR taste buds). I'd start w/1 cup each of the 1st two ingredients, 1/2 cup of the vinegar, add a little bit of the rest of the stuff, bring to a boil and then simmer on low for awhile. Then taste and add whatever else it needs from the list above... This is how I do mine and it's tasty...
I use salt and pepper as my rub for brisket. If you get a good cut of brisket, cook it properly, and you do not need anything else for a rub. It won't need any sauce either.
I am not familiar with this sauce that you speak of. Rub: Salt Pepper Onion powder Garlic powder Red Pepper Flakes Cayenne Pepper Citrus Zest Worchesteshire powder and now for my super secret ingredients promise not to tell ANYONE!!! Cumin Brown Sugar Enjoy
Sauce: - Bottle of Cattleman's - Mustard - Worseshire sauce - Tomato sauce - Large flake pepper - Habanero sauce (dash) - Onion slices And the most important: - "milk" from the brisket: catch the juice from your brisket, place in fridge for an hour or so. The fat will rise and congeal; scrape it off, and the rest is called the milk.
Here's the last sauce I made: 2 8 oz. cans no salt tomato sauce ~20 oz. apple cider vinegar a lot of brown sugar a lot of black pepper garlic powder chili powder dry mustard paprika red pepper flakes drippings from smoked beef ribs Put everything in a pan, bring it to a boil, then simmer it for about 30 minutes or so. It was thin and more tangy because of the vinegar. Not really spicy at all. But it was delicious. I'd take the advice above about putting the drippings in the fridge and skimming off the congealed fat first, it would probably make a difference.
Thought that I'd bump this with a specific recipe used for brisket: 2 tbsp. butter 1 c. water 1 c. tomato juice 2 tbsp. white vinegar 1 tsp. salt (optional) 1/4 tsp. freshly ground pepper 1/4 c. onion, finely chopped 2 tbsp. Worcestershire sauce 2 tbsp. lemon juice 2 tbsp. brown sugar 1 tsp. dry mustard powder 1 jalapeno cut in half, seeds removed -- overall heat of sauce is increased or reduced by how much jalapeno is used. Melt butter in a pan over medium heat. Saute onion until soft. Add remaining ingredients. Simmer for 20 minutes. Pour through a strainer. Makes about 2 cups of sauce.
rub at most great cue places is basically salt, pepper and maybe paprika. no need to get elaborate. smoke is the desired flavor.
Yes, most restaurants are simple. My dad owned a BBQ restaurant for several years, and he still makes the best BBQ I've ever had to this day. The rub: 2 parts salt 1 part black pepper 1 part paprika I use the same for pork tenderloin but go 1:1:1 because there's no fat to absorb that extra salt
My Grandfather's sauce: 1 can tomato sauce 1/2 can water 1/3 can sugar 1/4 can vinegar 2 T Catsup 2T bacon grease cayenne to taste tabasco to taste salt to taste red pepper to taste black pepper to taste bring to boil for a minute or so and then keep warm. It will keep for quite a while. I am now on a virtually no sodium diet and find that I can totally leave salt out of my traditional rub of salt and pepper. With babybacks, I cook for a good while and wrap them in foil with the sauce or with a homemade jalapeno jelly I made. For chickens, I just use a kittle pepper and then baste them every 20 or 30 with butter (unsalted), lemon and vinegar. If it were up to me (it's not since I committed to try to get along peacefully until the kids are grown) I wouldn't cook breasts as I have an aversion to tasteless white meat. That's also one of the reasons I don't cook pork tenderloins. That and even the unmarinated ones are LOADED with sodium (salty water) which is injected to make them seem bigger and weigh more. Any pork that is packaged commercially has almost certainly been injected.
