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.
Vinegar
Red Pepper
Salt and Pepper
Or just buy Scotts Sauce from Goldsboro NC
Funny that you mention Stubb’s and the Health Dept. I used to eat at his Austin location maybe 30 years ago. One day he got busted by the health inspector. His immortal quote: “A few rats ‘n roaches — that’s God’s doing “.Still love his sauce, though.
Agreed.
Sweet Baby Ray's ... the sauce is the boss!!
It's a bucket list challenge, ha! Definitely going to try Stubbs and some others mentioned here.
I moved back home to NJ a few years ago, after having lived in NC since leaving for college in the late 70s.
In traveling the highways up here, every time I see a sign to “New York City” that little snippet pops into my head.
New York City!!!
I just picked up a bottle of Head from the clearance rack. Never heard of it but looking forward to trying it.
My good buddy, whom has sadly passed, took a job transfer to TN from So Cal about 25 years ago. Every now and then he would send me a box of “fixins” consisting of BBQ sauce and dry rub. I miss him and the “fixins”. Corkys, Dancing Pigs and Rendezvous brands and a couple more were usually in the box. I know I can still get them but mark-up and shipping costs just doesn’t make it economical.
Stubb was a piece of wotk.
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