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  #1  
Old 12-05-2013, 01:54 AM
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Default B-B-Q Sauce

Okay.. this one has been driving me crazy for years. I was a 92G in the Army (Food Service Specialist) and I learned a lot of recipes.. but they were all (strongly) regulated just like everything else in the Army. lol We did have one Major who would allow us to 'jungle cook' and sway away from 'The Book' when he supervised.

Anyhoo.. I remember making this very sweet barbeque sauce from scratch and have forgotten most of the important parts. Perhaps this will make sense to you?

Ingredients I can remember are: ketchup, mustard, brown sugar and water. It was prepared saute style in a sauce pan.. but that's about all I can recall. It was an awesome sauce and I would love to wow my friends with it again.

Can ya help a sista out?
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Old 12-05-2013, 04:13 AM
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Think I'll pay attention to the this thread as I would like to have an awesome BBQ recipe myself.
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Old 12-05-2013, 07:40 AM
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Yall may be onto something......Seeing as there are about a million ways to make BBQ sauce, and every region has its own style, we should do a thread where everyone posts their own special sauce so everyone can tryem and compare

Kai, was cider vinegar anywhere in the ingredients? possible some hot sauce or chili powder or cayenne?
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Old 12-05-2013, 11:09 AM
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BBQ Sauce (and Spaghetti sauce) are those types of recipes that you will get thousands of variations on. Regional seems to be the divider in this.

With that being said most will have a few of the same "base" ingredients. Brown sugar, mustard and of course water are a few. Tomato paste (OR sauce), Worcestershire, molasses and garlic are others.

I suggest you do a search on FoodTV.com or Cookingchanneltv.com for BBQ sauce. You can then scroll through and see one that looks good and try it. If you get one you like great. You can also change up the recipe more to your liking; sweeter, spicier or whatever. Just make sure you measure what you add to a recipe so you know how to recreate it every time. Nothing worse then getting it right and then forgetting how much you added.

Or, you can go the lazy way. Buy some different brands at the grocery store and see. Sometimes you might get lucky. Unfortunately, this is one of those things that even if someone thinks one recipe is great the other person may think it sucks.

The place I work at has it's own recipes for BBQ sauce, spaghetti sauce, marinara sauce etc. We actually have two soup companies make them for us. I can't give you the current recipe but even we have gone through a dozen or so different variations and brands before we started making our own. Finally, the powers that be decided not everyone is going to love the same sauce so we might as well make one we can be proud of.
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Old 12-05-2013, 02:03 PM
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Thanks for the info everyone! Yes! Regional! That made me remember pineapple juice was included (I was stationed in Hawaii) because the Dole plantation was literally just down the road.

Worcestershire! Dave, you're brilliant! That was an ingredient too!

Now just to figure out the amounts.. me thinks some jungle cooking is happening at the Hardzog Ranch this weekend.
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Old 12-05-2013, 02:09 PM
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Pineapple juice and worcestershhire...hmm slight modification to that could make a kick azz teriyaki BBQ sauce.... I can taste it now
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Old 12-06-2013, 07:55 PM
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You know what they say about opinions? BBQ sauce is like that. The thing I find tricky about it is, a certain BBQ sauce will taste just awesome on the baby-backs you made, but just so-so on the chicken you grilled. I have a few store-bought favorites, but I also make my own for certain foods.
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Old 04-26-2014, 07:14 AM
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Here's the U.S. Army recipe for barbecue sauce. Makes 25-cups. Serves 100.

http://www.quartermaster.army.mil/ac...n_o/O00200.pdf

http://www.quartermaster.army.mil/ac...full_index.pdf


BARBECUE SAUCE - Armed Forces Recipe Service

Yield: 100 - Portion: 1/4 cup

Ingredient...................Measure.............. .Weight

VINEGAR,DISTILLED............2-1/2 cup.............1-1/3 lbs
TOMATO PASTE,CANNED..........1 qts 2 cup...........3-1/2 lbs
CATSUP.......................1 qts 3 cup...........3-2/3 lbs
WATER........................1 qts 3 cup...........3-2/3 lbs
SUGAR,BROWN,PACKED...........3-1/4 cup.............1 lbs
SALT.........................3 tbsp................1-7/8 oz
MUSTARD,PREPARED.............1 cup.................8-7/8 oz
PEPPER,RED,GROUND............1 tbsp................1/4 oz
ONIONS,FRESH,CHOPPED.........2-7/8 cup.............1 lbs
CELERY,FRESH,CHOPPED.........3-3/4 cup.............1 lbs
GARLIC POWDER................1/4 cup 1-2/3 tbsp....1-5/8 oz
CHILI POWDER,DARK,GROUND.....1 tbsp................1/4 oz
LIQUID SMOKE.................3 tbsp................1-7/8 oz

Scaled down version - Makes 2-1/2 cups -

Ingredient...................Measure

VINEGAR,DISTILLED............1/4 cup
TOMATO PASTE,CANNED..........2/3 cup (6-oz can)
CATSUP.......................3/4 cup
WATER........................3/4 cup
SUGAR,BROWN,PACKED...........1/3 cup
SALT.........................1 tsp
MUSTARD,PREPARED.............1-1/2 Tbs
PEPPER,RED,GROUND............1/4 tsp
ONIONS,FRESH,CHOPPED.........1/4 cup
CELERY,FRESH,CHOPPED.........1/3 cup
GARLIC POWDER................1-1/2 tsp
CHILI POWDER,DARK,GROUND.....1/4 tsp
LIQUID SMOKE.................1 tsp

This sauce is improved by adding:

1/4 cup Worcestershire sauce
2 Tbs granulated sugar
1/4 cup molasses

Method:

1. Combine vinegar, tomato paste, catsup, water, sugar, salt, mustard, red pepper, onions, celery, garlic, chili powder, and liquid smoke (optional).

2. Bring to a boil; reduce heat; cover and simmer for 40 minutes or until sauce is blended. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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Old 04-27-2014, 10:17 AM
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Under method, number 2 should be "Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 145 F. or higher."

Either it is a typo or the U.S. Army is trying to kill it's own.
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