"Bone Lickin sauce", NC company, eh? Must be Clay Aiken's latest venture.
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.
liquid smoke ruins everythign it’s introduced to in my opinion- can’t stand hte taste of it- not even a little of it- can’t stand garlic either- i think I’m allergic to it- most sauces have garlic in them :(
But all other ingredients look liek they woudl taste good-
My wife and I went to Austin, Texas for five days a couple of months ago, when one could still travel.
We ate at two of the best BBQ joints in the world, Kreuz Market in Lockhart, TX and Louie Mueller BBQ in Taylor, TX. The BBQ didn’t disappoint. Louie Mueller’s beef brisket is great beyond description—calling it “meat candy” is close, but it is better than that. Also, their tomato-based BBQ sauce (Divine Swine) was so good we got some to go.
Already went to the store today - missing two ingredients or I'd be making this tomorrow...
Maurice’s Piggy Park, a small chain of BBQ restaurants in South Carolina, serves as their main sauce something that looks and tastes suspiciously like French’s yellow mustard.
I’m not sure that mustard based sauces are the predominant sauces outside South Carolina (although you can find them in more and more places). North Carolina used to be known for vinegar-based sauces.
Another BBQ where I’ve dined over the years is Golden Rule in Irondale, Alabama—I order the sliced pork plate, and this place has wonderful home-made French fries. The sauce in there is tomato-based.
Not sure why you’d put liquid smoke in it. Awful, unnatural tasting stuff...
Bkmk
My dad had a job superintendent ....we were pipeline contractors
Claude McKinley from Coy Alabama ....that’s south central about 50-60 miles west southwest of Montgomery
He was a master BBQ MAN and made his own sauce and put in in those huge pig knuckle glass jars....I had one for years
Claude was a Choctaw ...MOAW TRIBE
a fine man
Red literally red skin...you could tell he was an Indian
I was a student at Texas Tech when Tom T Hall wrote that song. Stubbs was our regular Sunday nite hang out. Why the Lubbock Health Dept never closed the place down is still a mystery. The old bldg was falling down, but the food and music were incredible.
Red
Open pit with a habanaro sauce(the General’s Dead Red, Colon Blow,Holy Shit or Holy Phuck) mixed in until you get that sweet and heat mixture just right, and when that one is used up, I do the same thing with Stubbs or Sweet baby Ray’s. Last month I deep fried chicken legs and thighs (18 mins @ 325deg f) and made up a wing sauce using Yum Yum sauce and the General’s hot sauce Dead Red and it was awesome.
Thank you for posting this, always looking for a better sauce....
I found a recipe on-line years ago that was about as close as it gets.
I don’t have it anymore, but it was good.
Yeah but it'd be a whole lot of fun going through all the different sauces to come up with number 1.
bm
One fear I have from this whole Covid thing is how many will survive? The big ones will but I fear a lot of the small ones won't.
As for favorite sauce I'd go with Q39, Jack's Stack, Joe's KC as the best ones most easily available. But some of the smaller joints have the best sauce.
Head Country BBQ sauce from Ponca City, OK is pretty darn good.
Get rid of celery seed. Add oregano and beer.
You're welcome!
By your describing, I can almost smell it. Like a bad ex, it just lingers.
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