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Thanks for the link man. That sounds absolutely delicious. I look at it this way. We are tying to take a cheap or relatively cheap piece of meat and transforming it into a mouthwatering masterpiece. I believe that Asian cultures have mastered the art of simplicity in making food taste good with...

Man that is something. It's nearly 80 degrees down here in the south. I was just picking on y'all. I wouldn't mind someone else trying it and giving me some feedback on it though. I would let the sauce itself season for a couple of days so all the flavors come out. (and it goes without saying...

You are right. There are some redundant ingredients in there. But I am sure that you are also aware that that ratios of the ingredients matters as well. The redundant ones such as the molasses and vinegar are the ones I believe extra is needed to get that good q flavor. Just my humble opinion...

I was wondering, for those of you practice the alchemy of making your own sauces, what base ingredients do y'all use? In return I will share mine that I created through experimentation. My base sauce: Ketchup (Tomato base) Equal parts Teriyaki marinade (The sweet kind with pineapple in it)...

You surely can if you use the solid version. I prefer the liquid version that smuckers makes for ice cream. It blends really nice. Sorry I didn't clarify. MSstateGuy

AKA the stuff grandma use to put on apples to make you eat them when you were younger. :D It is basically a mixture of butter and sugar that is heated until it thickens and turns light brown. I use this because it adds a nice sheen to the bbq sauce and sweetens it at the same time instead of...

Hello All, I have been working on some new recipes. Here is a recipe that I whipped up today. It's a thinner, tomato based bbq sauce. It tastes good and I cannot wait to introduce it to some meat. I think this will go really well with beef or pork. Here's the recipe: 1/4 Cup of Ketchup or...

This was a first time use on this sauce. I just came up with it yesterday. I am looking forward to trying it on some pork or beef soon. MSstateguy

SO...drum roll...here are my results. (See attachments) Bbquzz, the new batch I made, I left out the liquid smoke and let the apple wood work its magic and it turned out amazing. This sauce hits the tip of the tongue sweet and when you swallow you get a nice kick of heat. The vinegar and smokey...

Going to do a quickie on the cast iron hibachi grill this evening. Stay tuned for for the pictures. Nothing fancy though...just maybe some chicken strips over apple wood. I would prefer to do some thighs or breast but I don't have any. The sauce tastes great from spoon to mouth but let's see how...

HI Guys, Please be gentle. This is my first time posting a sauce that I formulated from scratch. I believe this is a well balanced sauce for those who like sweet mixed with a little heat. Here's the recipe: 1/4 cup Heinz Ketchup 2 tbs Grandma's Molasses 1 tbs Smuckers Caramel 1/2 tbs...

New guy here as well. I agree with 3-4 hours @ 250-300. I would lean towards 4 hrs. Also, a mopping sauce will go a long way in to tenderizing the meat and keeping it moist. Most mopping sauces incorporate some type of vinegar which is diluted acetic acid. Acid is great for catalyzing protein...