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Post by deadeye on Oct 14, 2015 0:04:46 GMT -5
while in the mountains(sept 2015) elk hunting a crew of 3 of us had our share of barbecued ribs over the open fire with sauce that was bought locally as well as some I have picked up in other states such as florida,Alabama & such. sometimes the sauce does not live up to the expectations spicy/flavor wise for a hunting crew in the mountains.
there were 3 of us -
#1-likes ghost peppers & such #2-me-which likes much hotter than most but not like #1 #3-still likes somewhat hotter than most but out of the 3 of us the mildest
we had a couple sets of ribs that were great but I was surprised when #3 said he wasn't feeling it,we had 2 partial open bottles of barbecue sauce in the cooler(one was supposedly habanero based) when he mentioned opening a new bottle hoping to get the kick he wanted. I replied how bout we mix the 2 leftover bottles & add our spices to get the flavor & spice we were looking for,all agreed & we went to work agreeing when # 3 finger dipped the sauce & when it was at his limits then we cook since he was lowest on the hot chart.
**worth mentioning its not all about the heat but flavor also-example- I prefer jalapeno peppers taste with the same heat over a habanero peppers but like some habanero in salsa's that we make here at home** different peppers have their different taste despite temp difference's for each his own fwiw.
so we mixed the 2 leftover bottles of store bought barbecue sauce in a bowl.
loosened up the mix with some juice from canned whole pepper jalapeno's like in the photo
added a sprinkling of red pepper
added some of my homebrew salsa named xbr 8208
then upped the temp with cayenne powder until a level in which contestant # 3 was satisified with flavor & spice-dipping often with finger testing before applying to the ribs in which he was in charge of cooking.
the ingredients 
homebrew salsa 
the end result was all 3 of agreeing that was the best ribs/barbecued we had ever eaten.
this also worked very well w/ bush's baked beans cooked on a stove with similar additive's .
its not hard to alter barbecue sauce's & other foods to your desire...
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beans
Full Member
Posts: 248
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Post by beans on Oct 14, 2015 5:04:37 GMT -5
BBQ sauce is a great topic as there are infinite ways to make it. I do some very simple things that can really make a difference.
Mostly, I use a standard off the shelf cheap sauce as a base. I add ketchup, mustard, maple syrup, honey, molassis, garlic, worstershire, teriaki and a bunch of rough crushed black pepper. No heat likers in the house but me so I end up with a very clingy, sticky, sweet sauce that we like on chicken and pork ribs. Gotta put it on late with low heat or it will burn!
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Post by deadeye on Oct 14, 2015 8:49:28 GMT -5
beans- my future thinking was altering with spices you listed & may include some liquid smoke too. nice thing is if you can jar up your recipe & can use for months.
yes-cheap base sauce & alter as one wishes,thx for your response! |
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Post by schunter on Oct 14, 2015 14:05:38 GMT -5
You are making me hungry deadeye. My favorite barbecue sauce for chicken and ribs is Sweet Bab Ray's.
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Post by GMB54-120 on Oct 18, 2015 11:30:21 GMT -5
I make a habanero vinegar that i use when pickling jalapenos or making pepper relish. I also add some Thai dragon chilis to the vinegar. It really increases the heat level of the jalapenos but that unique jalapeno flavor remains. My Mammoth jalapenos this year were crazy mild. I could eat them like green peppers.
If you like heat but not quite habanero or birdseye heat, try a lemon drop chili. Its close to a the Thai peppers i grow but not quite and they have a wonderful flavor.
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Post by Hank on Oct 20, 2015 19:12:32 GMT -5
You can make just about anything taste good with the right BBQ sauce added to it..
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Post by rossman40 on Oct 23, 2015 9:47:38 GMT -5
One of my stand-bys in the kitchen is Mae Ploy sauce which is a sweet chili sauce from Thailand. I've even mixed it with orange and pineapple perserves/jelly for a mild sauce on chicken and such.  To add some heat my favorite hot sauce is Melindas extra hot habanero, the XXXX premium is the best IMO but hard to find in stores. They mix the habaneros with a carrot paste which takes the edge off the heat but keeps the flavor. The company is making some hotter stuff which I haven't tried yet but this is my favorite brand of hot sauce, they go for flavor not just heat so if you see it, try it,  For a chunky sauce I added hot diced giardiniera once to a sauce for some sliced brisket and everybody ate it up. Giardiniera is Italian but over there the veggies are not diced and no peppers. The Italian-American hotdog street venders and delis in Chicago started dicing it and adding peppers for like a relish. A Chicago Italian beef sandwich was legendary. It was their equivalent of McDonalds secret sauce, now you can find it in stores. It is close to a relish and the veggies are pickled but packed in olive oil instead of vinegar so it mixes in pretty good. If what you buy is too chunky you can run it thru a blender. A buddy of mine likes it so much he canned like 12 quarts of his own recipe this year. |
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Post by GMB54-120 on Oct 27, 2015 8:40:50 GMT -5
Mae Ploy products are very good quality. I use several of their curry pastes. Lately for sweet and heat ive been buying Rothchild Farms roasted pineapple and habanero sauce. Costco sells it for about half of MSRP. Around $7.50 for a quart. I make my own hot sauce now though with Thai dragon chilis, lemon drop peppers, red fresno peppers and vinegar. Most hot sauces contain a ton of salt. Mine has none.  Melinda's is really good stuff though. |
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wilma
New Member
Posts: 1 
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Post by wilma on Dec 1, 2015 6:13:32 GMT -5
I have never tried making barbecue sauce/rub for myself. I'm not confident about the proportions. I usually get it from outside and that too a specific brand of barbecue rub (Horton Spice Mills, Markham). I like the flavor of it. I've not even tried making sauce. Thank you for the recipe. I should try this once.
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Melinda's is really good stuff though.