Hi Ya'll Whats your favorite BBQ sauce? (I know homemade, :o)) So tell me your recipe's. My wife wants to grill out several times before Christmas. We are disgusted at the store brands of "so called" BBQ sauce. Most taste 'yucky'.

Because My daughter and I can't eat heavy (hot) spices. I'd appreciate Mild BBQ recipes.

Thanks Neighbors.

-- Kenneth in N.C. (wizardsplace13@hotmail.com), November 30, 2000

Answers

Believe it or not, any barbecue sauce (store-bought or homemade recipe) with with Jim Beam Bourbon Whiskey or VO Canadian Whiskey added to it (by the appropriate quantities, which is to your own taste) seems to turn out really good for us. We use this on venison, beef, pork and poultry. We always start by marinating for several hours before barbecuing and keeping the cover down on the grill while cooking. Something barbecued with this sauce is always the one of the first courses of our annual New Years Eve barbecue on the deck when the outside temperature is usuallly 0 degrees or below!!!

-- Rose Marie Wild (wintersongfarm@yahoo.com), November 30, 2000.

i dont like it so sweet so i wont use anything but OTTS. hope you like it. Bob in s.e.ks.

-- Bobco (bobco@hit.net), November 30, 2000.

Hey Kenneth! Boy, you sure did ask a doozie! Of course the best bbq stuff is the homemade kind and put all over a hog or about a dozen chickens--all cookin via wood smoke/wood heat. Don't make it "hot" and also don't uses sugar. A diabetic could commit suicide if too much sugar is added! Cook that old dead hog for about 8 hours real slow-makin sure the bbq stuff is spread liberally the entire cook time. The last 30 minutes--open the hood of the cooker and let old mr. hog brown a little. Now, when ya git dun-y'all need bunches of Iced T, loaf a bread and about an hour to et hit! Matt. 24:44

-- hoot (hoot@pcinetwork.com), November 30, 2000.

Old Nick's bbq sauce-our own brand! Sweet,not hot.Takes a good ammnt of time,as you first START with homemade ketchup.How much time do you want to put into it?I can hunt up the two recipes if you're still interested.

-- sharon wt (wildflower@ekyol.com), November 30, 2000.

I really like Kansas City Masterpiece Original.

Also locally to our area is Curley's BBQ Sauce. It is made by the former owner of Roy's Hickory Pit BBQ, which is tops in our area.

I also make my own. It's been a while since I've used any, but brown sugar, molasses, mustard, tomato sauce, a dash of Worcestershire sauce, a little Kitchen Bouquet for the caramel coloring, freshly ground pepper, some salt, some onion powder, some garlic powder, liquid smoke, uh, uh, well I guess that's it. I go a lot by taste when I make things rather than use a recipe.

The National Pork Cookout King of years back used to use about any commercial sauce, then mix it with 7-up, 50/50%. He made mighty fine BBQ, and I've used his method and it does work well. When doing large cookouts he put it into a garden sprayer that had the tip cut off of the wand, then slightly flattened, then just kind of sprayed or splattered it on the meat.

-- Notforprint (Not@thekeyboard.com), December 01, 2000.

I just tried a recipe from the back of a Bisquik (sp?)box. It was called "sloppy joe" something and the sauce was made from catsup, mustard and brown sugar if I remember correctly. My husband absolutely loved it but I thought it was too sweet. Had good flavor though, very easy to make and common ingredients.

-- Peg (wildwoodfarms@hushmail.com), December 01, 2000.

Hoot Come on over (wink} bring a pig)LOL WE'll provide the wood, tea and comfy couch. Heheheh I know your on your way. :o)

Thanks for all the suggestions. Were going to try several. We found a locale brand of BBQ called John Boy And Billy's BBQ Grilling sauce. Not bad. Might try the 7-up 50/50 mix. Hey how about 50/50 whiskey mix. Whew that might be to hot.

Thanks again.

-- Kenneth in N.C. (wizardsplace13@hotmail.com), December 01, 2000.