Posted on 04/22/2020 7:09:50 PM PDT by nickcarraway
Pitmaster Ray Sheehan’s recipe won the title in international competition in Louisiana
We are blessed to have year-round grilling weather here, and for many of us, our current stay-at-home status means there’s more time for improving our skills.
Ray Sheehan, a pitmaster and judge for the Kansas City Barbecue Society, shares 60 recipes, including 10 of his own barbecue sauces, in a new book, “Award-Winning BBQ Sauces and How to Use Them.”
Sheehan’s philosophy is to omit any artificial ingredients in his sauces and build a complex flavor profile through a lot of experimentation. His Memphis Mop BBQ Sauce won the title of “Best BBQ Sauce in the World” at an international competition in Louisiana.
He says he tried about 100 variations before landing on this one. “The secret to success is that it is well balanced,” he writes in the recipe’s introduction. “It’s not overly sweet, nor is it too spicy. However, it has just the right combination of spices to give you a little kick at the end, leaving the flavors lingering on your palate and you wanting more.”
Memphis Mop BBQ Sauce Makes about 3 cups of sauce
2 cups ketchup, such as Simply Heinz 1/2 cup prepared yellow mustard 1/2 cup packed light brown sugar 1/2 cup water 1/4 cup cider vinegar 3 tablespoons Worcestershire sauce 1 tablespoon onion powder 1 tablespoon chili powder 1 1/2 teaspoons freshly ground black pepper 2 teaspoons granulated garlic 1/2 teaspoon celery salt 1/2 teaspoon salt 1 tablespoon natural hickory liquid smoke
In a medium-sized saucepan, combine all the ingredients except the liquid smoke. Bring it to a gentle boil over medium heat, stirring to dissolve the sugar. Lower the heat to low and simmer until it’s slightly thickened, 20 to 25 minutes, stirring occasionally.
With a whisk, blend in the liquid smoke until it’s incorporated.
There is a direct connection between the immune system and nutrition. Let the sauce cool, transfer it to a jar and store it in the refrigerator for up to a month.
Looks good. Needs a bit more heat, IMHO.
Definitely more heat required... At least for my taste.
Wouldn't feed that crap to my dog.
“Sweet Baby Ray’s” (original)
and
“Stubb’s” (original)
Mix them half and half.
No crushed cumin seed and celery seed.....fail.
Read later.
Stubbs Spicy is my go to for everything but foul, for which I use Stubbs Mesquite.
I continue to try new BBQ sauces occasionally and nothing ever surpasses Stubbs. I do not have maintream taste. I have a week pallet so I like strong sauces. I want to be overpower. I don’t like sweet BBQ sauces. They must be spicy.
I have found a small handful of alternatives to Stubbs that I buy every rare once in a while as a change up, but I ALWAYS come back to Stubbs.
When someone pulls out a bottle of KC Masterpiece, I want to puke. Nothing more dull than KC Masterpiece.
The best BBQ sauce I ever had was at a restaurant. I asked if he made his own, and he said he used Sweet Baby Rays for a base but added his own special ingredients. The only thing I have ever tasted that beat Stubbs hands down. Then he went bankrupt and I could no longer buy it from him.
Everyone has different taste in BBQ sauce, even differing ideas as to what can be called BBQ sauce. Picking a best one seems somewhat masturbatory to me.
My point was, I need to try this new prize winning BBQ sauce when he markets it, but I am sure it will appeal to mainstream buyers but not to me.
bfl
Held at Stubbs BBQ.
😉
2 cups ketchup, such as Simply Heinz...
Must be a Ninth Circus judge. They make a lot of stupid rulings.
But these cook offs are a scam. Good cooks but the game is get as many local winners as possible by inventing more and more categories.
You get to go to the regionals.. maybe state.. maybe the national. Big money for the organizers, the cooks are pawns.
Reminds me of the ‘70s and restaurants with Boston Phoenix best of... awards on their walls. The Boston Phoenix must have been very glad for the free advertising.
I'm not going to try your BBQ sauce.
Nothing can compete with Open Pit Barbecue Sauce.
Been trying diligently to reproducer this recipe. No can do.
A while back I tried Franklin Texas BBQ Sauce and really liked it. There are two other versions (Espresso and Pork) that I’ve yet to try, but they look interesting.
I think I’ll try it this weekend. I’ve got some ribs in the freezer.
Well made Q doesn’t need sause.
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