bub@ames-lm.UUCP (Bubbette McLeod) (02/29/84)
While people seem to be on the subject of barbecued ribs, I would love
to acquire a really fabulous barbecue sauce recipe. I particularly like
the hot barbecue sauce you can get at the black ribs places in the San
Francisco Bay area (like Flints), but am interested in any other good
regional versions. I am very interested in family recipes or recipes
you made up yourself.
Thanks
{hao,menlo70}!ames-lm!bubriddle@emory.UUCP (Larry Riddle) (03/14/84)
Here is my mother's family recipe for barbecue sauce for chicken. I've
never tried it with barbecued ribs, but would think it would still taste
good.
Basting sauce
1/2 cup white vinegar
1/3 cup cooking oil
1 and 1/2 tsp worcestershire sauce
1/2 tsp onion powder
pinch of garlic powder
2 tsp salt
1 tsp paprika
1 and 1/2 tsp tomato paste
1/4 tsp dry mustard (or 1/2 tsp of regular mustard)
Mix in a jar. Best to make ahead at least several hours. Keep in
refrigerator and shake well before using.
Larry Riddle
{akgua, gatech, sb1}!emory!riddlechip@t4test.UUCP (Chip Rosenthal) (03/21/84)
Most barbecue sauces recipies seem to contain the following general things:
o tomatoe base
o fat (oil, butter, etc.)
o acid liquid (vinegar, lemon, etc.)
o vegtable (onion, garlic, etc.)
o spice (salt, mustard, bay leaves, etc.)
o sweets
o misc stuff (worstershire (sp?), soy sauce, hot spices, etc.)
I've tried variations of this list with good success. I usually mix
stuff by eye for proper consistency, and then tweak for proper taste.
A couple of comments:
o 76% of cookbook recepies call for ketchup. yuch!
o Likewise, ixnay on the "liquid smoke".
o Use fresh stuff. i.e. fresh onion, garlic, etc.
o Taking the above a step further, use fresh tomatoes.
Food process the suckers away (peeled first for the more
ambitious barbecue aficionados). I have found a definite
correlation between fresh tomatoes and my *best* sauces.
A little sugar becomes critical if this approached is used.
o Be patient; simmer a good long time.
o Last week I made a sauce with a good thick slice of lemon
simmered in the pot. Worked well.
I hear that if you want to get real fancy, use mesquite charcoal.
It's supposed to be a very hard, good burning charcoal which adds
a good flavor to food. I've never tried the stuff personally.
Has anybody out there used it? Is it worth the extra bucks?
Is it summer yet?
Chip Rosenthal, Intel/Santa Clara
{pur-ee,hplabs,ucbvax!amd70,ogcvax!omsvax}!intelca!t4test!chip