Best Captain Chris Honey N Hickry Bar B Q Sauce Recipes

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BIG AL'S TENNESSEE RED BAR-B-Q SAUCE



Big Al's Tennessee Red Bar-B-Q Sauce image

"This is a fusion of Tennessee sauce and Carolina sauce with an added bit of sweetness. I developed this recipe out of my love for southern bbq. I wanted a combination of sweet savory spicy vinegar sauce that goes well with pork. I think I have hit the nail on the head with this creation I came up with while living in Korea. If you Like Blues Hog, you will LOVE this! Enjoy and comments are welcome."

Provided by Alan A.

Categories     Spicy

Time 15m

Yield 20 ounces, 20 serving(s)

Number Of Ingredients 9

1 cup ketchup
1/2 cup apple cider vinegar (3/4 C for more zing)
1/2 cup honey
1/4 cup korean red pepper paste
1 tablespoon Worcestershire sauce
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon cracked course ground pepper
1 teaspoon red pepper flakes (optional)

Steps:

  • Put the 1 cup of ketchup in a mixing bowl and then add all the other wet ingredients. Then add all the dry seasonings.
  • The final sauce will be thinner if you add in more vinegar (based on taste). No need to heat this sauce. Just mix or shake in jar and done -- simple but with huge flavor! Best if added to finished pulled pork or last 15 minutes of ribs. If you want to use as a marinade, add water to desired consistency. My other sauce on Allrecipes: Big Al's K.C. Bar-B-Q Sauce is the #1 rated 5 Star sauce. I hope you really enjoy this simple and flavorful recipe.
  • Footnote: The sauce needs no heat. Just add, mix and use (or refrigerate). For the basic recipe use 1/2 cup of vinegar. If you like more zip, then gradually add more after tasting initial recipe. If you need more heat, add in the red pepper flakes to taste. The Korean Red Pepper Paste can be purchased at any Asian market or on-line. If you don't have any and can't wait, then add in a touch more honey (2 T) and some Sriracha hot sauce (2 T).

Nutrition Facts : Calories 39.8, Sodium 142.7, Carbohydrate 10.3, Fiber 0.1, Sugar 9.8, Protein 0.3

BAR-B-Q SAUCE



Bar-B-Q Sauce image

It is sweet and smoky with a little bite. I used the sauce for beef ribs. Whow! The ribs were out of this world. I braised the meat and then let it cook in a crock pot in the sauce for some hours - the ribs were fall-apart tender and oh, so delicious!

Provided by CHEF GRPA

Categories     Sauces

Time 35m

Yield 48 serving(s)

Number Of Ingredients 16

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup unsulphured molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper

Steps:

  • 1. In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
  • 2. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.
  • My Note: It's thick, sweet and spicy and beautiful in color! To try it out.first I cut the servings to 12. I followed the scaled measurements except only used a pinch of cayenne and chili powder. Concern was it may be too spicy for kids. I did not have celery seed, so I had to leave it out. If you like a sweet and spicy sauce you must try this recipe. I will use this on chicken, pulled pork and ribs. UPDATE: I've made this again using the celery seed and think I like the taste without it. Also for a nice thick sauce it is necessary to simmer on low for at least 20 minutes. And advice to anyone wanting to make it, don't leave out the liquid smoke! I didn't have any, so I was just going to leave it out, but then my son offered to buy me some and when we added it it was SO much better and really added to the flavor. Only suggestions are that oil can be substituted for the butter or left out alltogether, the molasses can be reduced and it's still sweet, and the chili powder, cayenne, and pepper should probably be doubled. Red pepper is also wonderful for the flavor.
  • I am helping in catering a wedding reception the end of this month and needed a sauce I could call my own, so my kitchen was tore up from the floor up! I measured the spices and saved them for later, then I mixed up the liquids over a slow flame, I did not have any red wine vinegar, but I did have some marsala I mixed 1/4c. and the balance I used of white vinegar, I did not add the butter, I figured the fat from the meat would be enough and I wanted it to have some table time. The sauce tasted good but it had no depth, I only used 3 teaspoons of liquid smoke, and let it simmer for a while. Once I added the spices it was the bomb! This is the best sauce I have ever tasted. The spices are fantastic! Whoever thought cinnamon would work in a bbq sauce? I told my husband, we have to go get a piece of meat to go with the sauce. Thanks for sharing, this is great! I also simmered it for about 1 1/2 hours to thicken, Uuummm finger licken good! I will serve it with pulled pork and baked chicken, I am sure you could serve this with fingernails, and toe-jams.
  • I made just as is (but halved the recipe= 1 1/2 C) and I simmered it for about 50 minutes. The next day it was nice and thick. The liquid smoke is a great flavor in this (a must!), and mellows out by the next day. I also used a pinch of cayenne, so the kids could eat it. I used this on some pulled pork, next it'll go on grilled chicken. Next time I'll make the full batch to keep on hand.

LBJ RANCH BBQ SAUCE



Lbj Ranch BBQ Sauce image

i found this on a internet site thought i should share. One of the men brought me a recipe out of a Texas newspaper for the Bar-B-Q sauce recipe used by Lyndon Johnson for his famous Bar-B-q's on his ranch. In all my life I have never had a finer sauce.

Provided by Dropbear

Categories     Sauces

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup ketchup
1/2 cup cider vinegar
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon salt
1 1/2 cups water
3 celery ribs, chopped
3 bay leaves
1 garlic clove, minced
2 tablespoons chopped onions
4 tablespoons Worcestershire sauce
1 teaspoon paprika
1 dash black pepper
4 tablespoons butter

Steps:

  • Combine all ingredients in a medium saucepan. Bring the mixture to a.
  • boil. Simmer for 15 minutes. Remove from heat and strain.

SLOW COOKER BARBECUE RIBS



Slow Cooker Barbecue Ribs image

Got this recipe from one of those Church pot luck supper deals. These are super easy to make. It doesn't call for bottled Bar-b-q sauce and there are never any leftovers.

Provided by Chef Booshman

Categories     Pork

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 11

4 lbs pork spareribs, cut up
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 tablespoons brown sugar
1 tablespoon soy sauce
1/4 teaspoon red pepper flakes
1 teaspoon fresh grated gingerroot (I use the jar kind)
1/2 teaspoon liquid smoke
3/4 cup chili sauce
1/4 cup chopped green onion

Steps:

  • Place ribs in Dutch Oven and microwave on high for 20 minutes. This will cook away a lot of the fat.
  • In a medium bowl, combine all ingredients, except ribs. Stir well.
  • Dip each rib into sauce or brush sauce on all sides of ribs.
  • Place coated ribs in slow cooker.
  • Pour remaining sauce over ribs. cover and cook on low 5-6 hours.

BIG AL'S K C BAR-B-Q SAUCE



Big Al's K C Bar-B-Q Sauce image

Make and share this Big Al's K C Bar-B-Q Sauce recipe from Food.com.

Provided by Cucina Casalingo

Categories     Sauces

Time 35m

Yield 48 serving(s)

Number Of Ingredients 15

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup unsulphured molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper

Steps:

  • In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter.
  • Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
  • Reduce heat to low, and simmer for up to 20 minutes.
  • For thicker sauce, simmer longer, and for thinner, less time is needed.
  • Sauce can also be thinned using a bit of water if necessary.
  • Brush sauce onto any kind of meat during the last 10 minutes of cooking.

Nutrition Facts : Calories 49.5, Fat 0.6, SaturatedFat 0.3, Cholesterol 1.3, Sodium 220.5, Carbohydrate 11.6, Fiber 0.2, Sugar 10.2, Protein 0.3

BAR-B-Q CHUCK ROAST



Bar-B-Q Chuck Roast image

Make and share this Bar-B-Q Chuck Roast recipe from Food.com.

Provided by Marty Hugo

Categories     Roast Beef

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 4

3 -4 lbs chuck roast
1 envelope onion soup mix
1 can beer
1 cup catsup

Steps:

  • Put roast in 9x13 pan and top with soup, beer and catsup.
  • Cover with foil and cook at 300 degrees for 2 to 3 hours, depending on size of roast.

CAPTAIN CHRIS' HONEY-N-HICKR'Y BAR-B-Q SAUCE



Captain Chris' Honey-N-Hickr'y Bar-B-Q Sauce image

Unlike many recipes, this tangy sauce is ketchup free! Why buy a sauce to make a sauce? It uses real honey and smoke flavoring to create a barbeque basting blast!

Provided by thacker1956

Categories     < 60 Mins

Time 40m

Yield 1/4 cup, 16 serving(s)

Number Of Ingredients 8

1 (29 ounce) can tomato puree
3/4 cup dark molasses
1/4 cup honey
1/4 cup cider vinegar
1/2 cup brown sugar
1 tablespoon minced dried onion
1 tablespoon dehydrated granulated garlic
1 teaspoon liquid hickory liquid smoke

Steps:

  • Combine all ingredients in a large sauce pan then stir to blend well.
  • Bring to boil then reduce heat to simmer for 30 minuets, stirring occassionally.
  • Cool and pour into 4 cup plastic storage container then refrigerate.

Nutrition Facts : Calories 111.5, Fat 0.1, Sodium 23, Carbohydrate 28.3, Fiber 1.1, Sugar 22.4, Protein 1

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