Well I’ve been rather busy for a while at our home. We were on our last quart of my bbq swause, so I put in an order of a couple of very local ingredients and made some more.
My original recipe made 17ish quarts and I have cut it in 1/2 the past times I’ve made it.
I’m no longer using my 30 qt pot and now it is in a 12 qt pot.
Very thick, rich, sweet and rather sassy!
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It is a cross of Sweet Baby Rays, KC Masterpiece and another that is escaping my mind.
And a little help with the recipe? 
Riv, Me so sorry, even “She Who Must Be Obeyed” doesn’t know what it is. She has even watched me make it but never had a pen and paper to record it. (ya I’ve got it logged in my file so when I’m gone the kids can have it, but not until!)
This is the only thing that I have that is completely mine. I’ll gladly send you some of it if you wish tho!
This recipe is 40 years in the making. and it has not been until the last 12 to 15 years that I’ve settled into what it is today.
Again, this is mine. I’ll give you any other details about anything else I have or even my hottest fishing honey holes but not my swause.
Give me a way to send it to you if you wish.
I don’t get the secret recipe thing. Took me 40 yrs to get the tarter sauce recipe I’ve been after. Then I picked up a random old church recipe book at an estate sale and wallah! The damn recipe is right in there. I share it every chance I get now.
When others want any recipe of mine, that they’ve tried, I’m happy to share it.
I think there’s actually some barbecue recipes in there too.
I’ve never have had the patience to “work” on a recipe. That is where you add or delete ingredients and vary the amounts and document everything every time. I admire people like Denny who do. I make a BBQ bean recipe that I’ve had a restaurant in Wisconsin offer to pay me for the recipe. I catered a wedding where the owner of the restaurant attended and he really liked the beans. I have a base recipe for it I guess but it varies every time I make it due to what I have or don’t have at the time. I don’t measure things I just eyeball everything.
I gave the restaurant my base recipe. Don’t know if they ever put it on the menu or not.
I don’t get the secret recipe thing.
Well I’ve done the secret thing because I always thought I bottle it and sell it. I’ve not done it as of yet but there are a couple of hurdles I still need to get done.
Let me know when you get it right.
I have this meat in a can that I would like to try it on.
Thomas, my smoked beans are mixed up and ready to go in the smoker. Like you, no real measurements involved but I’d share what I use for ingredients and approximate quantities.
I don’t get the secret recipe thing. Took me 40 yrs to get the tarter sauce recipe I’ve been after.
How about this tarter recipe? I use mayo, dill relish, dill weed and a dab of mustard.
I’m a huge bbq sauce fan. It is my most used condiment. I never tried to make it though. Looks like I’ll have to do some research!
<div class=”d4p-bbt-quote-title”>Thomas Nichols wrote:</div>
I don’t get the secret recipe thing. Took me 40 yrs to get the tarter sauce recipe I’ve been after.How about this tarter recipe? I use mayo, dill relish, dill weed and a dab of mustard.
I’m a huge bbq sauce fan. It is my most used condiment. I never tried to make it though. Looks like I’ll have to do some research!
Sent you the tartar recipe. Enjoy.
Sent you the tartar recipe. Enjoy.
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Thank you very much. Looks like a fish fry is in my future!
Let me know when you get it right.
I have this meat in a can that I would like to try it on.
…BK, I’m gonna build some sauce this week, & no my secret ingredient isn’t BlackBerry Brandy…
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