Howdy, whaday'all got for Home Made BBQ sauce???

I like to melt some butter and soften some chopped onion and chopped jalapeño, once soft I add a little ketchup, a dollop of mustard and can of petite diced tomatoes. Stir together and add some apple cider vinegar. Simmer. Key is once the brisket is done pour some of the brisket juice/fat and mix in. I might add a couple tbls of brown sugar if I'm wanting to change up some. Longer you simmer the better.

I pretty much just use these two these days. My wife is a coffee fiend so if I'm making brisket I have her get me some espresso when she's out. I use the classic sauce on everything else.

https://www.eater.com/2015/7/2/8864653/franklin-barbecue-sauce-recipe-meat-burgers-ribs

Why?

Take a generic store bought BBQ sauce..but hickory flavored.

Water it down with "Sprite."

Add mustard - lightens the color.

Add brown sugar to sweeten.

Then take fresh squeezed lemon juice and keep adding until it triggers the salivary glands on the side with Tanginess. You'll know when you hit that spot.




That is from TexAgs way back. No idea who posted it.

These are the two I go with.

Ketchup
Brown Sugar or Honey
Mustard
Onion powder
Black Pepper
Apple Cider Vinegar

Cook it and adjust until you like it.

Sub Ghost Pepper Ketchup if you like the heat.

When I make my own I start with the Neely's recipe then adjust from there.

https://www.foodnetwork.com/recipes/neelys-bbq-sauce-recipe-1937392

Neely's is the one I use as well.

1 quart (32 ounces) ketchup
3 tablespoons of butter
3 quarts water
2 big sweet yellow onions cut up fine
2 beef bullion cubes
2 tablespoons paprika
2 tablespoons salt, or to taste
2 tablespoons black pepper, or to taste

In large pan, combine all ingredients, going gently with salt and pepper first.

Bring to boil over high heat and boil vigorously 40 minutes. Reduce heat to low, tast and correct seasonings, and let simmer 40 minutes longer. At end, increase heat to medium-high and bring to a boil again. Then it's done. Bottle in clean bottle or jars and store in refrigerator. Makes about two quarts.