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The secret BBQ sauce

Posted By: King
Date: Tuesday, 2-9-16, at 6:25 p.m.

In Response To: King Re: BBQ (jlmann)

Probably the best way to go would be to divide the lemon up per gallon and cut off a piece for the size of the amount your making.

I've been into the wine lately. I don't mind sharing if anybody wants to take a shot at it, I'll post what I wrote down.

I'm not going to bottle and sell it, might be an issue with it's history.

I don't know what style it is the sauce doesn't use tomatoes and it's not a vinegar.

From what I could find out it originally came from Rawlings & King from the railroad and went on to be used at a BBQ restaurant in Virginia.

Then later the recipe was sold to Sauer's and they changed the ingredients and added tomatoes.

If you haven't tried that before Food Lion in KDH sometimes has Sauer's Barbecue Sauce.

I was getting the original sauce a long time ago through the grapevine from somebody that was making big batches.

This was slow cooked and stirred often outside all day 6:30am - 4:00pm in a 30 gallon cast iron kettle on a homemade grate above a gas burner.

Cooked down from 30 gallons to 28 gallons when done.

The ingredients for 30 gallons are below, some of this came from looking in the trash can.

Water (went in 1st)
Yellow Mustard (a lot of gallon jugs)
Mayonnaise (not as many gallon jugs)
Worcestershire Sauce (6 bottles, gallon)
Dark Molasses (gallon)
Apple Cider Vinegar
Apple Juice or Cider
Black Pepper (whole regular size can)
Salt
Sugar
Dill Weed (2 big bundles of dried tops crushed up by rubbing between the hands over it while cooking)
Whole Cloves (1/2 grapefruit size bowl)
3 fresh hot peppers as big as your finger chopped up (said he didn't want to make it too hot)
1 Whole Lemon

Strained out when finished and should be a light brown color with specks of black pepper tastes similar to but much better than Sauer's BBQ Sauce.

I'm still working on the sauce seems to be basically right, watch out on the cloves and dill can over power it.

I know some of this stuff isn't normal for sauce ingredients like dill, that's how this one was made hundred years ago.

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Messages In This Thread

super bomb -- diver531 -- Monday, 2-8-16, at 9:05 a.m.
BBQ -- King -- Monday, 2-8-16, at 3:22 p.m.
King Re: BBQ -- jlmann -- Tuesday, 2-9-16, at 3:59 a.m.
The secret BBQ sauce -- King -- Tuesday, 2-9-16, at 6:25 p.m.
Re: The secret BBQ sauce -- Rodney O'Dell -- Tuesday, 2-9-16, at 7:20 p.m.
Re: The secret BBQ sauce -- King -- Wednesday, 2-10-16, at 1:28 a.m.
Re: The secret BBQ sauce -- diver531 -- Wednesday, 2-10-16, at 2:13 p.m.
Re: The secret BBQ sauce -- King -- Thursday, 2-11-16, at 7:34 p.m.
Re: BBQ -- diver531 -- Tuesday, 2-9-16, at 8:43 a.m.
Re: super bomb -- Rodney O'Dell -- Monday, 2-8-16, at 6:01 p.m.

 

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