Adam Perry Lang BBQ Sauce Recipe

Adam Perry Lang is a world renowned, classically trained chef who gave up four-star kitchens to pursue his love of barbecue.  This serious recipe is the result of years of sampling and experimenting,

Ingredients:

Serious Barbecue

  • 1⁄2 cup canola or vegetable oil
  • 5 garlic cloves, peeled and coarsely chopped
  • 1 medium sweet white onion, coarsely chopped
  • 1 green bell pepper, coarsely chopped
  • 2 teaspoons kosher salt, plus additional as needed
  • 1⁄4 cup bourbon
  • 3 tablespoons chili powder
  • 1 tablespoon coarsely ground fresh black pepper
  • 1⁄4 teaspoon ground allspice, plus additional for seasoning
  • 1⁄4 teaspoon ground cloves, plus additional for seasoning
  • 1 cup firmly packed dark brown sugar
  • 2 cups water
  • 2 cups ketchup
  • 1⁄2 cup unsulfured blackstrap molasses
  • 1⁄2 cup prepared yellow mustard
  • 1⁄2 cup apple cider vinegar, plus additional as needed
  • 2 teaspoons hot sauce
  • 1⁄2 cup apricot preserves
  • 1 jalapeño chile, grated on a Microplane grater, stopping before the seeds
  • 1⁄2 Granny Smith apple, grated on a Microplane grater

 

Directions:

  • Pour the oil in a large saucepan and place over medium heat until it starts to shimmer.
  • Stir in the garlic, onion, bell pepper, and salt.
  • Cook, stirring occasionally until the vegetables have softened, about 10 minutes. 
  • Pour in the bourbon and cook until the alcohol has cooked off, about 5 minutes. There will no longer be the strong smell of alcohol.
  • Combine the chili powder, black pepper, allspice, and cloves and add to the pan.
  • Cook, stirring continuously, until fragrant, about 3 minutes.
  • Stir in the brown sugar, water, ketchup, molasses, mustard, vinegar, hot sauce, and preserves.
  • Bring the mixture to a boil, stirring occasionally to be sure nothing sticks to the bottom and burns. Reduce to a simmer.
  • Continue to simmer, stirring often, until thickened, about 45 minutes.
  • Add the jalapeño and apple.
  • At this point the sauce can be left chunky or blended in a blender (blend in small batches since it will be hot), or in a bowl using an immersion/stick blender until smooth.
  • Season to taste with additional allspice, cloves, salt, and vinegar to taste.

 

Adapted from Adam Perry Lang

Curtis Stone’s Aussie BBQ Sauce Recipe

This recipe from Australian Celebrity Chef Curtis Stone reflects the Aussie’s love for a deep, rich complementary sauce to their barbecue.

Ingredients:Aussie BBQ Sauce

  • 2 tablespoons unsalted butter
  • 2 medium onions, chopped
  • 1 small celery stalk, finely chopped
  • 2 cups beef broth
  • 2 cups ketchup
  • 1 cup distilled white vinegar
  • 3/4 cup (packed) light brown sugar
  • 1/4 cup fresh lemon juice
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons steak sauce
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon hot sauce

 

Directions:

  • Melt the butter in a large heavy saucepan over medium heat.
  • Add the onions and celery, and sauté for 5 minutes, or until the vegetables are tender.
  • Mix in the beef broth and all the remaining ingredients, and bring to a boil over high heat.
  • Then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 1 hour, or until the sauce reduces and thickens slightly.

 

Recipe adapted from housebeautiful.com

Memphis-style BBQ Sauce Recipe

Memphis-style barbecue is mostly made using pork, and is slow cooked in a pit.  Ribs are prepared either “dry” or “wet”. “Wet” ribs are brushed with sauce before, during, and after cooking.  A good Memphis sauce – of which this is one – is thinner than most tomato based sauces.

Ingredients:

Memphis style BBQ Sauce

Memphis style BBQ Sauce

  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups tomato sauce (canned or homemade)
  • 1/2 cup cider vinegar
  • 1/3 cup rice vinegar
  • 1/3 cup molasses
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons packed dark brown sugar
  • 2 teaspoons yellow mustard
  • 1 teaspoon Louisiana hot sauce
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper

 

Directions:

  • Melt butter in medium saucepan over medium heat.
  • Add onion and cook until softened, about 5 minutes.
  • Add garlic and cook until fragrant, about 30 seconds.
  • Add tomato sauce, cider vinegar, rice vinegar, molasses, Worcestershire sauce, brown sugar, mustard, hot sauce, salt, black pepper, and cayenne and stir to combine.
  • Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 15-20 minutes, stirring occasionally.
  • Transfer sauce to the jar of a blender and blend until smooth.
  • Let cool to room temperature and serve.
  • Will store in refrigerator for up to a month.

Recipe adapted from Joshua Bousel /Serious Eats

Jack Daniels BBQ Sauce Recipe

The Jack Daniel’s World Championship Invitational Barbecue event began in 1989 and is today considered the “Super Bowl” of barbecue competitions in the world.

 

Jack Daniels bbq sauce

Jack Daniels bbq sauce

Ingredients:

  • 1/2 large onion, minced
  • 4 cloves garlic, minced
  • 2 cups ketchup
  • 1/3 cup vinegar
  • 1/2 cup brown sugar, packed firmly
  • 3/4 cup molasses
  • 1/2 teaspoon pepper
  • 1/4 cup tomato paste
  • 2 teaspoons liquid smoke
  • 1/2 teaspoon Tabasco sauce (to taste)
  • 1/2 to 3/4 cup Jack Daniels Whiskey (to taste)

Directions:

  • Combine the onion and garlic with the whiskey (start with a small amount… you can always add more to taste) in a large saucepan
  • Cook until translucent.
  • Add remaining ingredients; bring to a boil.
  • Simmer uncovered until reduced and thickened, approximately 20 minutes.

Adapted from: Food.com

Lexington Dip / Piedmont Dip Recipe – Western Carolina BBQ Sauce

In Lexington and in the “Piedmont” hilly areas of western North Carolina, the sauce is often called a dip. It is a lot like the East Carolina Sauce (above) with tomato paste, tomato sauce, or ketchup added. The vinegar softens the tomato.

Ingredients:

Western Carolina BBQ

Western Carolina BBQ

  • 2 tablespoons unsalted butter
  • 2 medium yellow onions, chopped
  • 40-ounces ketchup
  • 20 ounces water
  • 1 28-ounce can crushed tomatoes
  • 2 cups white distilled vinegar
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 cup unsulphured molasses
  • 1/4 cup yellow mustard
  • Juice of 1 lemon
  • 1 tablespoon Kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2-4 tablespoons of liquid smoke or natural smoke drippings (to taste)

Directions:

  • In a large stock pot, melt the butter over medium-high heat.
  • Add the onion and sauté until soft and translucent, about 5-7 minutes.
  • Reduce the heat to medium and add the ketchup; rinse the bottle with the water and add to the pot.
  • Stir in the tomatoes, vinegar, sugars, molasses, mustard, lemon, salt and pepper.
  • Bring to a gentle simmer and cook uncovered for 3-3 1/2 hours, stirring occasionally.
  • Remove from the heat and allow to cool.
  • Using a hand held immersion blender, food processor, or blender, purée the sauce in batches.
  • Place a fine-mesh sieve over a large bowl and strain the sauce, pressing on the solids with the back of a ladle.
  • Add the smoke flavorings to taste.
  • Store in an airtight container in the refrigerator for up to one week or in the freezer for up to six months.

 

Recipe adapted from TheGalleyGourmet.com

Mueller BBQ Sauce

The Mueller’s are the feuding first family of Texas BBQ.  Wayne Mueller is a third-generation pitmaster at Louie Mueller BBQ in Taylor, Texas.  His sister LeAnn is the LA behind LA Barbecue in Austin.  And brother John is the celebrated pitmaster at John Mueller Meats in Austin.  They operate 3 of the best barbecue establishments in the world.   The 3 restaurants share very little in common, save for a similar, delicious sauce that’s served with the meat (always on the side..!)

It’s a thin – almost soup-like ketchup-based sauce, with onions and butter and salt and pepper.

As John says, “it’s not brain surgery, it just goes well with what we cook. It kind of pisses me off when I see people putting a bunch of sweet sauce over really good meat.

Ingredients:

Mueller BBQ Sauce

Mueller BBQ Sauce

  • 1 1/2 cups beef stock or broth
  • 1/2 cup ketchup
  • 1/2 small onion, finely chopped
  • 2 tablespoons bacon drippings or unsalted butter
  • 1/4 teaspoon Kosher salt
  • 1/2 to 1 teaspoon (to taste) freshly ground coarse pepper

 

Directions:

  • Combine the beef stock, ketchup, onion, bacon drippings, salt and pepper in a medium pot.
  • Bring to a boil, then reduce heat to medium low and simmer until onion is tender (approx. 10 minutes)
  • Remove from heat and set aside for at least 1 hour.
  • Reheat sauce before serving.

 

Recipe inspired by Wayne Mueller and John Mueller.

Franklin Espresso BBQ Sauce

Aaron Franklin offers 3 homemade sauces at his world famous bbq; a light vinegar bbq sauce, a sweet Texas bbq sauce, and this rich and flavorful espresso bbq sauce.

Ingredients:

Franklin BBQ Sauces

Franklin BBQ Sauces

  • 4 cups ketchup
  • 1 cup water
  • 1/2 cup cider vinegar
  • 1/2 cup distilled white vinegar
  • 6 tablespoons brewed espresso
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons chili powder
  • 1 tablespoon kosher salt
  • 1 tablespoon coarsely ground pepper (16 mesh)

 

Directions:

  • Combine all of the ingredients in a saucepan.
  • Stir well over medium heat
  • Bring to a simmer
  • Simmer gently for 20 minutes to blend flavors
  • Use immediately (or cool,cover and store for up to 3 weeks).

 

Recipe adapted from Texas Eats.

 

Oklahoma Joe’s KC BBQ Sauce Recipe

Located inside a gas station in Kansas City, Kansas, Oklahoma Joe’s has a highly coveted spot on Anthony Bourdain’s list of “13 Places You Must Eat Before You Die.”

Ingredients:

Oklahoma Joes BBQ

Oklahoma Joes BBQ. Kansas City, KS

  • 3 cups ketchup
  • 1 cup white granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 2 T molasses
  • 1 T Worcestershire sauce
  • 1/4 tsp liquid smoke
  • 1 T salt
  • 2 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder

 

Directions:

  • Combine all ingredients and simmer for 1 hour, stirring often

Arthur Bryants KC BBQ Sauce Recipe

The BBQ Sauce recipe at Arthur Bryants is a closely guarded secret, but this is a highly regarded copycat recipe.

Ingredients:

Arthur Bryants KC BBQ

Arthur Bryants KC BBQ

  • 1/2 cup distilled vinegar
  • 1.5 cups water
  • 1/2 cup paprika
  • 1/4 mustard (for orange color)
  • 1/8 cup kosher salt
  • 1 tsp black pepper
  • 1/4 cup lard
  • 1 tbsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp cumin

 

Directions:

  • Cook over medium heat, bring to a boil, let cool.

 

Adapted from Mark Socha/about.com

Gates KC Bar-B-Q Sauce Recipe

 

One of the most famous barbecue restaurants in the country, Gates BBQ helped put Kansas City on the map as a BBQ mecca.  There is so much demand for their sweet and tangy sauce, that they’ve been distributing it nationally since the early 1970′s.

Ingredients:

Gates KC BBQ Sauce

Gates KC BBQ Sauc

  • 1 cup sugar
  • 1/4 cup salt
  • 2 tablespoons celery seeds
  • 2 tablespoons ground cumin
  • 2 tablespoons ground red pepper
  • 2 tablespoons garlic powder
  • 1 tablespoon chili powder
  • 2 quarts ketchup
  • 2 cups apple cider vinegar
  • 1 1/2 teaspoons liquid smoke
  • 1 teaspoon lemon juice
 
 
 

Directions:

  • In a small bowl, mix sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder.  Set aside.
  • In a large bowl, combine remaining ingredients (ketchup, vinegar, liquid smoke, lemon juice)
  • Combine dry ingredients from small bowl with wet ingredients in large bowl, and mix well.
  • Serve warm or at room temperature.

 

Recipe adapted from food.com