Skip to comments.Bad News Barbecue Sauce, No Tomato
Posted on 05/26/2012 6:23:10 AM PDT by Bulwinkle
There was a barbecue sauce in the D.C. area called "Bad News", made by former NBA basketball player Jim 'Bad News ' Barnes...the best sauce going!!! and the stopped making it 12-15 years ago.
I've been working on cracking the recipe for years and now have gotten very close....see link>>>
(Excerpt) Read more at runnersworld.com ...
Red River @ 8th St in Austin...
I am from SW South Carolina. To the men in my family, BBQ is almost a religion. They have a hash recipe (what’s a good bbq without hash?) that has been handed down through the family that is just great. But if I share it they will deprive me of any more hash.
Here’s “The Salt Lick” BBQ sause with no tomato.
I am a recent convert to East Carolina vinegar sauce. Tomato based sauce basically mask the taste of the meat. If you have tasteless meat, that is a good thing, I guess.
Be that as it may try this.
***IIRC The main difference I see with this and mine is that I don't use a blender because mine broke years ago and I never replaced it. I used a hand held mixer instead.
Big Bob Gibsons's Alabama White BBQ Sauce Recipe courtesy Don McLemore
1 quart mayonnaise
3/4 quart apple cider vinegar
1/2 cup corn syrup
1/4 tablespoon cayenne pepper
Salt and freshly ground black pepper
Place all ingredients in a very large blender or food processor. (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.) Blend for 1 minute, or until thoroughly combined and mixture is smooth. Pour sauce into a large bowl.
Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table.
If any of the bbq joints would learn how to cook pinto beans until they’re done, it would be a home run.
Do the folks where you are make Burgoo? Big in KY and those parts.
Burgoo is a soup made from chicken, beef, and vegetables, cooked for several hours until the flavors have blended and the ingredients have become a thick stew. Arenzville burgoo is cooked in iron kettles over a wood-burning fire, which imparts a special smoky flavor to the soup.
When they say several hours the mean 12 OR MORE, preferably OVERNIGHT in huge pots outdoors with constant stirring. Again when I did it here outside in a turkey fryer the neighbors didn't think they'd like it but they were WRONG!
Used it at the block parties we'd have in our side yard but a few years ago we moved to an apartment which is easier for us to keep up.
The neighbors here are MUCH more food conscious than at our old house and we're talking about holding an apartment complex BBQ.
Glad this thread got posted. Time to get a Boston Butt going.
Dump the idea of sauce altogether and go with a rub.
I stared using rubs instead of sauces several years ago, and I’ve never looked back. More variety, more flavor, more spices, more everything is available as a rub.
Just recently began injecting the meat. Apple juice, sugar and liquid smoke (since I do it in the oven instead of in a smoker).
I also use a rub, but my experience is that the flavors in the rub only extend to the outside meat.
IMO, nothing beats Zimmerhanzel’s in Smithville—about 40 miles from Austin.
Rhett and Link taught me everything I ever needed to know about Barbecue..... “The Barbecue Song” by Rhett and Link (Internet Comedians)
Stubbs is the best store bought BBQ Sauce I have ever found. Every time I see somebody with KC Masterpiece or some such, I just shake my head in wonder.
The best BBQ sauce I ever had was the spice sauce at the Hickory Hut in Salina, Kansas. I wish they would sell their BBQ sauce on the net.
I will say the Hickory Hut is the best BBQ restaurant I’ve personally been to.
Here in California, you can’t get BBQ with a s#!t. Not that I’ve ever found.
Catsup Based, small quantity recipe
20 months prior to figuring out the no-catsup part I have figured out the ‘Flavoring’ using catsup as the base:
3/4 cup raisins, chop and soak in water to soften them
1 cup chopped onions, sauté in pan in 1/4 cup oil,
Add the raisins to the onions
Add 1 can Campbell’s dbl strength beef broth, simmer
Puree the above, then add the following
1/4 cup. Worcestershire
1/4 C. Soy sauce
1 TBL Black Pepper
1 TBL Cider vinegar
2 tsp garlic powder
2TBL dark brown sugar
2 C. catsup
1 tsp liquid smoke
Then simmer to thicken
I live near Fairfax City.
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