Any Home Bakers Here?

[ValerieJ]

So, anyway, throw a piece of your favorite bacon on one of your maple bars and tell me what you think. It took me two years to try one of these, then I found out why it was a best seller.

 

[rjohns39]

Well, I just put up 7 quarts of BBQ Sauce, that should last us for the year. If you like your BBQ Sauce sweet & tangy with a bit of a bite this recipe might do the trick. This particular recipe originated with my grandmother and has evolved over three generations. Where/how she came up with it, I have no clue...

Bob's BBQ Sauce​

Ingredients
1 Stick Butter
1 Spanish Onion (more acid is good) finely diced
1 Jalapeno Pepper finely diced
1 tsp Salt
1 1/2 tsp Chipolte Pepper Powder
1 1/2 tsp Crushed Red Pepper flake
1 LBS Dark Brown Sugar
1 Cup Worcestershire Sauce
32 Oz Ketchup (Brooks if you can get it)
16 Oz water to rinse out Ketchup bottle

Directions
Use a 4-5 quart skillet with tall sides. Melt butter on medium low heat, add Onion and Jalapeno & salt and cook slowly, stirring occasionally until the peppers are soft and the onion translucent. You don't want to brown or caramelize the onions. Add the Chipolte and crushed red pepper and stir frequently for five minutes.

Warning: In this step you're making napalm so be very careful. Add the brown sugar, stirring constantly for 3-5 minutes. You want everything combined and the sugar to start to melt. Add the Worcestershire sauce and stir to thoroughly combine. Stir frequently, scraping the bottom of the pan for 4-5 minutes. Add the ketchup and water, stir to thoroughly combine and then about every 5 minutes until the mixture begins to boil. Lower heat to low and reduce 20%, stirring ever 10 minutes, making sure nothing is sticking.

Your goal in reducing it, is to get it to the consistency you like. 20% is a bit more runny that ketchup, 30% is about the same and 40% is thicker than ketchup. While it's thickening, reserve a small sample and taste, then adjust it to your tastes.

Variants
I don't vary from this recipe, but lots of folks have. Some of the potential additives are:

• Molasses
• Maple Syrup
• Liquid Smoke
• Bourbon
• Pepper Sauce
• I'm sure there are more...

When I make ribs or chicken, I'll use a dry rub on the meat appropriate to type of meat and let it set for about an hour, then smoke it for the desired time (I do ribs for 4 hours, chicken 2 1/2 - 3 hours). Let the meat completely cool (I cut up the chicken at this point, same for ribs but generally each slab divides into three pieces, you're making it tongue friendly) then submerge the meat in the sauce over night. Make a charcoal fire and cook the meat to caramelize the sauce and heat the meat through. Heat the remaining sauce on the grill covered to add the charcoal flavor to the sauce.

​

 

[rjohns39]

So, anyway, throw a piece of your favorite bacon on one of your maple bars and tell me what you think. It took me two years to try one of these, then I found out why it was a best seller.

A nice Christmas sweet is chocolate covered bacon with nuts.

 

[pennyJo1960]

Thanks looks good think I will have my sourdough english muffins for breakfast
put bags of 4 did take 6 to the neighbor

 

[N F C]

Well, I just put up 7 quarts of BBQ Sauce, that should last us for the year. If you like your BBQ Sauce sweet & tangy with a bit of a bite this recipe might do the trick. This particular recipe originated with my grandmother and has evolved over three generations. Where/how she came up with it, I have no clue...

Bob's BBQ Sauce​

Ingredients
1 Stick Butter
1 Spanish Onion (more acid is good) finely diced
1 Jalapeno Pepper finely diced
1 tsp Salt
1 1/2 tsp Chipolte Pepper Powder
1 1/2 tsp Crushed Red Pepper flake
1 LBS Dark Brown Sugar
1 Cup Worcestershire Sauce
32 Oz Ketchup (Brooks if you can get it)
16 Oz water to rinse out Ketchup bottle

Directions
Use a 4-5 quart skillet with tall sides. Melt butter on medium low heat, add Onion and Jalapeno & salt and cook slowly, stirring occasionally until the peppers are soft and the onion translucent. You don't want to brown or caramelize the onions. Add the Chipolte and crushed red pepper and stir frequently for five minutes.

Warning: In this step you're making napalm so be very careful. Add the brown sugar, stirring constantly for 3-5 minutes. You want everything combined and the sugar to start to melt. Add the Worcestershire sauce and stir to thoroughly combine. Stir frequently, scraping the bottom of the pan for 4-5 minutes. Add the ketchup and water, stir to thoroughly combine and then about every 5 minutes until the mixture begins to boil. Lower heat to low and reduce 20%, stirring ever 10 minutes, making sure nothing is sticking.

Your goal in reducing it, is to get it to the consistency you like. 20% is a bit more runny that ketchup, 30% is about the same and 40% is thicker than ketchup. While it's thickening, reserve a small sample and taste, then adjust it to your tastes.

Variants
I don't vary from this recipe, but lots of folks have. Some of the potential additives are:

• Molasses
• Maple Syrup
• Liquid Smoke
• Bourbon
• Pepper Sauce
• I'm sure there are more...

When I make ribs or chicken, I'll use a dry rub on the meat appropriate to type of meat and let it set for about an hour, then smoke it for the desired time (I do ribs for 4 hours, chicken 2 1/2 - 3 hours). Let the meat completely cool (I cut up the chicken at this point, same for ribs but generally each slab divides into three pieces, you're making it tongue friendly) then submerge the meat in the sauce over night. Make a charcoal fire and cook the meat to caramelize the sauce and heat the meat through. Heat the remaining sauce on the grill covered to add the charcoal flavor to the sauce.

​

I've never seen butter added to bbq sauce before. Good warning about "napalm", I had a run in with bbq sauce earlier this year and still have a scar to show for it. Nothing sticks like boiling hot sweet stuff!

 

[ValerieJ]

Well, I just put up 7 quarts of BBQ Sauce, that should last us for the year. If you like your BBQ Sauce sweet & tangy with a bit of a bite this recipe might do the trick. This particular recipe originated with my grandmother and has evolved over three generations. Where/how she came up with it, I have no clue...

Bob's BBQ Sauce​

Ingredients
1 Stick Butter
1 Spanish Onion (more acid is good) finely diced
1 Jalapeno Pepper finely diced
1 tsp Salt
1 1/2 tsp Chipolte Pepper Powder
1 1/2 tsp Crushed Red Pepper flake
1 LBS Dark Brown Sugar
1 Cup Worcestershire Sauce
32 Oz Ketchup (Brooks if you can get it)
16 Oz water to rinse out Ketchup bottle

Directions
Use a 4-5 quart skillet with tall sides. Melt butter on medium low heat, add Onion and Jalapeno & salt and cook slowly, stirring occasionally until the peppers are soft and the onion translucent. You don't want to brown or caramelize the onions. Add the Chipolte and crushed red pepper and stir frequently for five minutes.

Warning: In this step you're making napalm so be very careful. Add the brown sugar, stirring constantly for 3-5 minutes. You want everything combined and the sugar to start to melt. Add the Worcestershire sauce and stir to thoroughly combine. Stir frequently, scraping the bottom of the pan for 4-5 minutes. Add the ketchup and water, stir to thoroughly combine and then about every 5 minutes until the mixture begins to boil. Lower heat to low and reduce 20%, stirring ever 10 minutes, making sure nothing is sticking.

Your goal in reducing it, is to get it to the consistency you like. 20% is a bit more runny that ketchup, 30% is about the same and 40% is thicker than ketchup. While it's thickening, reserve a small sample and taste, then adjust it to your tastes.

Variants
I don't vary from this recipe, but lots of folks have. Some of the potential additives are:

• Molasses
• Maple Syrup
• Liquid Smoke
• Bourbon
• Pepper Sauce
• I'm sure there are more...

When I make ribs or chicken, I'll use a dry rub on the meat appropriate to type of meat and let it set for about an hour, then smoke it for the desired time (I do ribs for 4 hours, chicken 2 1/2 - 3 hours). Let the meat completely cool (I cut up the chicken at this point, same for ribs but generally each slab divides into three pieces, you're making it tongue friendly) then submerge the meat in the sauce over night. Make a charcoal fire and cook the meat to caramelize the sauce and heat the meat through. Heat the remaining sauce on the grill covered to add the charcoal flavor to the sauce.

​

I just sent that to the printer. I will retype it so it's on one page and I'm making this! I have been trying to make a good BBQ sauce for a while. Seems like a lot of brown sugar though. Might cut that back a little. Thanks for the recipe!!!

 

[BullChick]

Have you reported it BC?

No, I didn’t want to look stupid.

 

[pennyJo1960]

Biggest change I would do add the sugar first I do so it it will blend better Sorry

 

[rjohns39]

I just sent that to the printer. I will retype it so it's on one page and I'm making this! I have been trying to make a good BBQ sauce for a while. Seems like a lot of brown sugar though. Might cut that back a little. Thanks for the recipe!!!

If you cut the sugar, cut the butter proportionally, otherwise it will be greasy.

 

[pennyJo1960]

wouldn't cut just add it first