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Author Topic: Keggers Favorite Sauces  (Read 19695 times)
Smokin in Peosta
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Smokem if youv'e got them

« on: August 19, 2011, 09:51:09 AM »

From Beefeater
No. 5 Sauce
1 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar
1 tablespoon worchestershire sauce
1 tablespoon rub
Opional but v. good: 1/4 cup meat drippings
(whats left in the foil after the rest)
Simmer to marry the flavors and thicken as desired.

From Bamabob
Here's a sauce I like for pulled pork.  Low Carb
3/8 cup vinegar
1 1/2 cup tomato sauce. (1 15 oz can) Don't buy a tomato sauce that has spices or flavorings in it!
3 tablespoons Worcestershire sauce
1 1/2 tablespoon yellow hot dog mustard
3/4 tablespoon Franks Hot Sauce
3/4 tablespoon salt (optional)
1 dash cayenne pepper.
3 teaspoons lemon juice
6 teaspoons Splenda or 18 drops of Liquid Splenda
Add vinegar and all other ingredients except mustard to a sauce pan and slowly heat. Put mustard in a cup and slowly stir in a couple tablespoons of sauce until well blended. Then add mustard mixture back to sauce in pan.
Bring to a boil, and lower heat. Let simmer for a few minutes. Let cool, then refrigerate.

From Rhodeje
Here's one we like.
•1 Cup of ketchup
•4 tbls brown sugar
•1 tbls light brown sugar
•4 tbls Worcestershire sauce
•2 tbls cider vinegar
•2 tsp garlic powder
•1/2 tsp mustard powder
•1/2 tsp salt
•1 tsp + dash of Sriracha hot chili sauce
•1 tsp smoked paprika
 In a saucepan over medium heat stir in all above ingredients. Bring to a simmer, then remove from heat and allow to cool. Put on favorite meat. Store in fridge after use.

I know this is not a sauce but it's a pretty good rub to go along with the sauce.
•7 tbls of light brown sugar tightly packed
•2 tbls of dark brown sugar tightly packed
•3 tbls of kosher salt
•1 tbls of chili powder
•1 tbls of Smoked paprika
•1/2 tsps ground black pepper
•1/2 tsps cayenne pepper
•1/2 tsps Old Bay Seasoning
•1/2 tsps rubbed thyme
•1/2 tsps onion powder
•1/2 tsps cumin
•2 tsps garlic powder
make it Mix well!
Generously rub over meat.  Notes Can also be used for chicken

From Hotdam
.32 oz bottle of ketchup
  1 cup brown sugar
  1/2 cup yellow mustard
  1/2 cup apple cider vinegar
  1/2 cup chili powder
  2 tbs liquid smoke
  1 tbs black pepper
  1 tbs Worcestershire
  1 tbs garlic salt
  2 tsp hot sauce ( i always add quite a bit more)
  1 tsp celery salt
 Put in non reactive sauce pan and heat and simmer for about 30 minutes .
 I promise you will be licking the mixing spoon like it was cake batter.

From hOOkemhorns
Hook's sweet and spicy bbq sauce
•   1 cup finished sweet and sour dressing (recipe below)
•   1/3 cup prepared mustard
•   1/3 cup Worcestershire sauce
•   1 Tbs Vizcaya brand Habanero sauce (red NOT the orange)
•   1 tsp sea salt
•   ½ tsp black pepper (fresh cracked if possible)
•   ½ tsp cumin
•   ½ tsp paprika
•   ½ tsp onion powder
•   ½ tsp garlic powder
•   ½ tsp Chinese 5 spice
•   1 Tbs Honey
•   1 Tbs brown sugar
Place sweet and sour dressing, mustard, Worcestershire, and all spices (from salt to Chinese 5 spice) in pan and simmer over medium-low heat for 10 minutes.
Take off of heat and add 1 Tbs of honey, 1 Tbs brown sugar, and 1 Tbs Habanero sauce.  Stir until well incorporated.
Cool to room temperature then store in a squeeze bottle or any other container in the fridge.  
Bring to room temperature before use.
Sweet and sour dressing
•   ½ cup apple cider vinegar
•   ½ cup brown sugar
•   6 oz Dole 100% pineapple juice
•   ¼ tsp ginger
•   ¼ tsp garlic
•   1 Tbs cornstarch
•   1 Tbs water
•   ¼ cup oil

Place all ingredients, except cornstarch and water, into a pan over medium heat.
Allow mixture to simmer about 10 minutes.
While this simmers mix cornstarch and water in a small bowl.
Add this to the sweet and sour mixture and bring to a boil.
Remove from heat and allow to come to room temp.  Put in sauce in blender and while running drizzle oil until dressing thickens.

 From Gumbydamit
From the website
Big Bob Gibson's Alabama White BBQ Sauce
    1rquart mayonnaise
    3/4 quart apple cider vinegar
    1/2 cup corn syrup
    1/4 tablespoon cayenne pepper
    Prepared horseradish
    Lemon juice
    Salt and freshly ground black pepper
Place all ingredients in a very large blender or food processor. (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.) Blend for 1 minute, or until thoroughly combined and mixture is smooth. Pour sauce into a large bowl.
Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table.

From BigFoodie
Here's my favorite Mustard Sauce -
I pasted this from amazingribs
I have made adjustments over the years, they are noted by cross outs or additions in bold.

Columbia Gold Barbecue Sauce Recipe
Yield. About 4 1/2 cups.

2 cups prepared yellow spicy brown mustard
2/3 cup cider vinegar
3 tablespoons tomato paste Ketchup
1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce
3/4 cup sugar
2 teaspoons chicken bouillon granules or 1 cube Skipped I prefer without it
2 teaspoons dried rosemary leaves
1 teaspoon celery seed
3 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon table cracked sea salt
1 teaspoon freshly ground black pepper

For some resason Bigfoodies corrections didn't transfer.
Spicy Brown instead of yellow mustard
Ketchup not tomato paste
No Boulion

From Morgantim
Roxy's Mustard Vinegar Sauce

1 cup apple cider vinegar
1/2 cup Yellow mustard
1/4 cup onion finely minced
2 cloves garlic pureed
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Combine ingredients and simmer for 15 minutes, stirring occasionally.  
From Hubub

Memphis Dust Recipe
Yield. Makes about 3 cups. I typically use about 1 tablespoon per side of a slab of St. Louis cut ribs, and a bit less for baby backs. Store the extra in a zipper bag or a glass jar with a tight lid.
Preparation time. 10 minutes to find everything and 5 minutes to dump them together.
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder

BBQ No 5 Sauce
1 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar
1 tablespoon worchestershire sauce
1 tablespoon rub

Simmer on stove for 10 minutes or so – keep tasting and adding if desired
Opional but v. good: 1/4 cup meat drippings  (whats left in the foil after the rest)

note – this sauce when done is fantastic.  As posted it’s a little harsh for me so I added a lot of honey, grape jelly and more brown sugar.  Maybe try replacing some of the vinegar with apple juice?  I added Memphis Rub.  
I like the fact that it incorporates the rub I use so that the flavors blend rather than conflict.

« Last Edit: August 19, 2011, 03:36:48 PM by Smokin in Peosta » Logged

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« Reply #1 on: August 19, 2011, 10:04:25 AM »

Man I so glad you did that!! Thanks Mike.

If you can eat it SMOKE IT!
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Central Illinois
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« Reply #2 on: August 19, 2011, 10:30:02 AM »

Thanks for taking the time to do this, Mike!
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Grill It, Chill It, But Dont Dare Spill It!

« Reply #3 on: August 19, 2011, 10:52:15 AM »

Thanks Mike - Im hitting Copy and Paste right now and adding this to my best of the keg recipe doc.

Don't blame me if your smoke alarm went off - you're the one that opened your windows down wind.

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A couple miles from Horse Shoe, NC

« Reply #4 on: August 27, 2011, 11:42:17 AM »

I know this thread is not exactly current, but once again I've been more occupied lately than I normally like to be (but in a good way), so there are a good couple weeks worth of posts I've been trying to catch up on in all the forum sections. Glad to see this post.

I'd like to move/suggest/request that this thread be moved to the Keg Recipes section, or if it's more appropriate into the Non-Keg Recipes section, or maybe even "stickied". It is a very convenient clearinghouse of some great looking recipes from here and various other sources (Thanks for putting it together for us, Mike/SIP-- Great job! Grin).

That way, future contributors have a central location to post more sauce/rub recipes of their own, or that they've collected from other sources (proper attribution would be the polite thing to do Wink).

What say ye? Do I hear a second Huh  Wink?

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Posts: 162

« Reply #5 on: September 05, 2011, 12:01:23 PM »

Mind if I add one?

This comes from - Meathead's Tennessee Hollerin' Whiskey Barbecue Sauce

I made this sauce yesterday to go along with the pulled pork I did.  I doubled the recipe, and used an entire bottle of JD.  I packaged the rest of the sauce back in the bottle and gave it to my Dad, who said he LOVED the sauce - and he's a picky one.  The sauce had an excellent flavor, not overpowering, but still had the whiskey taste you'd expect.  It's not a sweet sauce, so if that's what you're looking for, look elsewhere.

Tennessee Hollerin' Whiskey Barbecue Sauce


Makes. About 2 cups of sauce. Click here to calculate how much you need and for tips on saucing strategies.
Preparation time. 45 minutes.

2 cups Jack Daniel's Black Label or Bourbon
1 cup ketchup
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons malt vinegar
4 tablespoons dark molasses
1/2 teaspoon liquid smoke (optional)

Do this
1) Taste the whiskey to make sure it is up to your standards. Pour 1 cup of whiskey into a saucepan and set aside the remaining whiskey. Bring the saucepan to a boil and reduce the liquid to about 2 tablespoons. Don't let the alcohol flame. Taste the unused whiskey to make sure it hasn't gone bad.

2) Add 1/2 cup of the whiskey and the other ingredients. Simmer over a low heat for 30 minutes and reduce it by about 1/3. Use it immediately or bottle it and keep it in the refrigerator for a month or more. Drink the remaining whiskey.
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Posts: 85

« Reply #6 on: October 19, 2011, 11:39:43 AM »

I won't post his recipe but I would highly recommend trying Jeff's Naked Rub and Sauce from  I think I signed up for the free 5 day e-course and at the end there was a link for a discounted price on the recipe.

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Posts: 121

« Reply #7 on: November 04, 2011, 07:22:39 AM »

I will second the recommendation for the Tennessee Hollerin' Whiskey Barbecue Sauce.  Pretty good.  A lot of good tips on 
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« Reply #8 on: February 16, 2012, 07:15:47 AM »

I have a recipe I would like to add. It is a very good and thin, mustard-vinegar based sauce for use on pulled pork sandwiches.


South Carolina Mustard Vinegar BBQ Sauce Recipe
This is one of the best mustard based vinegar barbeque sauce recipes you'll ever taste. The maple syrup gives it a rich sweetness, and the combination of apple cider vinegar and dijon is just awesome. Just a tip: it's great with a touch of extra pepper.

1 C. apple cider vinegar
6 tbsp. dijon mustard
2 tbsp. maple syrup
4 tsp. worcestershire sauce
1 tsp. hot sauce
1 C. vegetable oil
2 tsp. salt
1/2 tsp. freshly ground black pepper
Instructions: Combine all ingredients in a bowl, or shake together in a large jar. Store in the refrigerator up to several months.

“When I die, I want to go peacefully like my Grandfather did, in his sleep -- not screaming, like the passengers in his car.”

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Gimme a litre o' Beer,

« Reply #9 on: May 05, 2012, 05:35:35 PM »

This is my bbq sauce I call it Big Ds sauce
1 cup Bourbon
1 cup tomato sauce
 1 Tbs fresh lemon juice
 1/2 cup red wine vinegar
1/8 cup cider vinegar
3 cloves garlic
 2 Tsp whorshire sauce
 3/4 cup brown sugar
 2 chipolte peppers in Adobe sauce
 Salt and pepper
Few dashes tobasco sauce to taste
 1/3 medium to large onion

Combine all ingredients in sauce pan, simmer 15-20 minutes Use blender to chop solid ingredients up ( I use immersion blender) Let setup in fridge for atleast 3 days.
If you like it hotter throw in some red pepper flakes

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« Reply #10 on: May 06, 2012, 10:20:02 AM »

I will second the recommendation for the Tennessee Hollerin' Whiskey Barbecue Sauce.  Pretty good.  A lot of good tips on 

X10 Grin

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Regular Guy
« Reply #11 on: June 24, 2012, 06:04:21 AM »

Here's my contribution. It's a sweet sauce with a nice kick. If you look at the ingredients it seems like it would be WAY too sweet but trust me, when it's cooked it's marvelous. It goes great with grilled and smoked meats.

Shiner Bock Chipotle BBQ Sauce


canned chipotle peppers in adobo
1/4 cup soy sauce
1 cup tomato paste
1/4 cup canned chicken broth
1/3 cup ketchup
1/4 cup apple cider vinegar
1/2 bottle Shiner Bock beer (6 oz)
1/4 cup molasses
1/4 cup honey
1 1/2 cup water
1/3 cup minced garlic
1 tablespoon chili powder
1/8 cup onion powder
1 tablespoon black pepper
3 1/2 cup light brown sugar
1/2 tablespoon Kosher salt


1. Puree the chipotle in adobo mixture in a blender or food processor until smooth and place 1/4 cup of the can in a medium sauce pot.

2. Add all liquid ingredients to sauce pot and whisk to mix thoroughly.

3. Bring sauce to a very slow simmer.

4. Stir occasionally. Add minced garlic and all of the dry ingredients, whisk to mix thoroughly.

5. Simmer over low heat for 20 minutes, stirring every four to five minutes to ensure the sauce doesn't stick or burn to the bottom of the pot.

You can serve immediately, baste ribs or chicken, pork chops, etc.


Let cool and bottle it, it will keep forever in the fridge. This recipe makes a lot, so you can stock up or give it to friends and family. They will love you for it!

« Last Edit: June 25, 2012, 03:52:41 AM by Regular Guy » Logged
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« Reply #12 on: June 24, 2012, 11:48:19 AM »

1/2 Shiner Bock beer, bottled

is that half the bottle or half a cup?

Regular Guy
« Reply #13 on: June 25, 2012, 03:51:30 AM »

1/2 Shiner Bock beer, bottled

is that half the bottle or half a cup?

Half of the bottle, you drink the other half so it doesn't go to waste  Grin
I fixed it in the recipe in case you want to copy and paste it.
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« Reply #14 on: March 22, 2014, 07:37:11 PM »

Thanks RG for this BBQ sauce recipe. I took it to a bday lunch with some pulled pork.  Everyone raved about the sauce and used on everything that was served.

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