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T.G · 09-19-2013, 04:45 PM

Here's a few good sauces to start with. I've made all of them and all are excellent.

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Miss Piggy Mustard Sauce

1 cup Mustard
1/2 cup Sugar
1/2 cup Cider vinegar
1/4 cup Brown sugar, light
2 tablespoons Chili powder
1 teaspoon Pepper
1 teaspoon White pepper
1 teaspoon Cayenne pepper
1 tablespoon Hot sauce
1 teaspoon Soy sauce, dark
2 tablespoons Butter

Combine all ingredients except soy sauce and butter. Add the vinegar last. Add to your desired thickness.
Simmer for 10 minutes.
Remove from heat and add butter and soy sauce.

http://tvwbb.com/archive/index.php/t-20030.html
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Lexington Dip, The Classic Hill Country North Carolina Barbecue Sauce

1 cup distilled vinegar (do not use cider vinegar)
1/4 cup ketchup
1/4 cup apple juice
1 teaspoon hot sauce
3 tablespoons light brown sugar
1/2 tablespoon salt
1 teaspoon crushed red pepper
1 teaspoon finely ground black pepper

Method
1) Whisk together all the ingredients and let them sit for at least three hours to allow the flavors to meld. Overnight is better. A week is best. The locals mop it on the meat with a basting brush once every hour while cooking. If you do mop, a good silicon brush is best. It holds lots of fluid and is easy to clean. A lot of places still string mops, but I think these are to hard to clean and potential sources of food poisoning. 2) Before serving, take the remaining mop and boil it to sterilize it. With a clean brush, to prevent contamination by a brush used on uncooked meat, mop the meat one last time. Serve the sauce in a cruet on the side so your guests can drizzle on more if they wish. Leftovers will keep for months in the refrigerator.

http://www.amazingribs.com/recipes/B...ngton_dip.html
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KC / DR. Pepper Sauce
Originally by Steven Raichlen (BBQ-University, BBQ Bible, etc)
modified by Steve Petrone.

6 oz Dr. Pepper
2 c Ketchup
1/4 c worchestershire sauce
1/2 c vinegar
1/4 c brown sugar
2 T molasses
2 T yellow mustard
1 T Hot sauce
1 T Rub
1 t liquid smoke (reduced from the orig.)
1 t fresh black pepper
1 T lemon juice
1 clove garlic minced
1/3 c chopped onion
1 optional chopped jalapeno

Simmer 30 minutes. Run thru the blender so the sauce will not clog in squirt bottles.

http://tvwbb.com/eve/forums/a/tpc/f/...2/m/7280069313
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Couple of comments:
-On the Mrs. Piggy sauce, don't go running out to buy dark soy sauce, just use whatever you have, it'll be fine. I have no idea if it was written for yellow (French's, Plochmans, etc) I've always used "deli mustard" and it's worked out great. Dijon would probably be blech.

-Lexington dip/sauce - you can use beer, soda, even bourbon in place of the apple juice to fit your tastes. I don't recommend a really hoppy beer though, they just get bitter.

-Obviously, jalapenos can be replaced with habenero if you like the flavor and heat.

09-19-2013, 04:45 PM	#4134
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,548 Trading: (37)	Re: What's in your smoker? Here's a few good sauces to start with. I've made all of them and all are excellent. ------------- Miss Piggy Mustard Sauce 1 cup Mustard 1/2 cup Sugar 1/2 cup Cider vinegar 1/4 cup Brown sugar, light 2 tablespoons Chili powder 1 teaspoon Pepper 1 teaspoon White pepper 1 teaspoon Cayenne pepper 1 tablespoon Hot sauce 1 teaspoon Soy sauce, dark 2 tablespoons Butter Combine all ingredients except soy sauce and butter. Add the vinegar last. Add to your desired thickness. Simmer for 10 minutes. Remove from heat and add butter and soy sauce. http://tvwbb.com/archive/index.php/t-20030.html ------------- ------------- Lexington Dip, The Classic Hill Country North Carolina Barbecue Sauce 1 cup distilled vinegar (do not use cider vinegar) 1/4 cup ketchup 1/4 cup apple juice 1 teaspoon hot sauce 3 tablespoons light brown sugar 1/2 tablespoon salt 1 teaspoon crushed red pepper 1 teaspoon finely ground black pepper Method 1) Whisk together all the ingredients and let them sit for at least three hours to allow the flavors to meld. Overnight is better. A week is best. The locals mop it on the meat with a basting brush once every hour while cooking. If you do mop, a good silicon brush is best. It holds lots of fluid and is easy to clean. A lot of places still string mops, but I think these are to hard to clean and potential sources of food poisoning. 2) Before serving, take the remaining mop and boil it to sterilize it. With a clean brush, to prevent contamination by a brush used on uncooked meat, mop the meat one last time. Serve the sauce in a cruet on the side so your guests can drizzle on more if they wish. Leftovers will keep for months in the refrigerator. http://www.amazingribs.com/recipes/B...ngton_dip.html ------------------ ------------------ KC / DR. Pepper Sauce Originally by Steven Raichlen (BBQ-University, BBQ Bible, etc) modified by Steve Petrone. 6 oz Dr. Pepper 2 c Ketchup 1/4 c worchestershire sauce 1/2 c vinegar 1/4 c brown sugar 2 T molasses 2 T yellow mustard 1 T Hot sauce 1 T Rub 1 t liquid smoke (reduced from the orig.) 1 t fresh black pepper 1 T lemon juice 1 clove garlic minced 1/3 c chopped onion 1 optional chopped jalapeno Simmer 30 minutes. Run thru the blender so the sauce will not clog in squirt bottles. http://tvwbb.com/eve/forums/a/tpc/f/...2/m/7280069313 -------------- Couple of comments: -On the Mrs. Piggy sauce, don't go running out to buy dark soy sauce, just use whatever you have, it'll be fine. I have no idea if it was written for yellow (French's, Plochmans, etc) I've always used "deli mustard" and it's worked out great. Dijon would probably be blech. -Lexington dip/sauce - you can use beer, soda, even bourbon in place of the apple juice to fit your tastes. I don't recommend a really hoppy beer though, they just get bitter. -Obviously, jalapenos can be replaced with habenero if you like the flavor and heat.