Tangy BBQ Sauce

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Greg Jennings
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Tangy BBQ Sauce

Post by Greg Jennings » Wed Sep 14, 2011 10:19 am

If you want something more tangy than KC sauce, try this.

1-1/4 cup Hienz Chili Sauce
3 cups Hunts or Heinz Ketchup. No cheapie stuff.
1 cup Yellow Mustard. I use Heinz
1 cup Light Brown Sugar
1/2 cup Honey
1/4 cup Lea and Perrins Worchestershire sauce
1/4 cup Vinegar. I use a white wine vinegar. Try different stuff and let me know how it works.

1 tablespoon of: Garlic powder, onion powder, ground black pepper, salt
1/2 tablespoon of: Thyme
1 teaspoon of: Chili powder, finely ground cayenne
1/4 teaspoon of: Cumin, nutmeg, cinnamon

Combine in a sauce pan and gently heat till everything is dissolved. Put in Mason jars in the frig. Unlike the KC sauce, which I like best right out of the sauce pan, I like this sauce better after it's been in the frig at least over night.

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quackaddict
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Re: Tangy BBQ Sauce

Post by quackaddict » Wed Sep 14, 2011 12:45 pm

You should try Apple Cider vinegar...I make all of my BBQ sauces with a vinegar(as does everyone where I'm from) and we all use apple cider vinegar.
"A man may not care for golf and still be human, but the man who does not like to see, hunt, photograph or otherwise outwit birds or animals is hardly normal. He is supercivilized, and I for one do not know how to deal with him." ~ Aldo Leopold

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Greg Jennings
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Re: Tangy BBQ Sauce

Post by Greg Jennings » Thu Sep 15, 2011 8:58 am

I use apple cider vinegar some of the time. It's one thing that I vary to get a different taste. I get tired of doing the recipes any one way. I'm always varying the wood I use, the kind of vinegar, variety of molasses, etc.

In the tangy sauce, I use apple cider a lot. In the KC-style sauce, not so much.

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Bird Dog 67
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Re: Tangy BBQ Sauce

Post by Bird Dog 67 » Thu Sep 15, 2011 9:20 am

A good change up is to use balsamic or rice wine vinegar too. Both have less bite than white or cider but bring a different taste profile to the sauce.

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