Summer Smoking And Grilling

[jdmidwest]

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Some things do not turn out well if made in cast iron.

Don't know Branson Ozark recipe but I'll make a note to try it.

Silver Dollar City brand, Harp's carries it. I have to pick it up when I visit Spring River, nobody on this side of the state carries it.

[Chief Grey Bear]

It is made by Ott's in my home town of Carthage. I always have a jug of my homemade sauce in fridge but ocassionally I'll use some store bought. And when I do it is always Ott's. They have a line of sauces. Try the Sweet Hickory. Really good stuff. Running $.88 a bottle in some stores. But don't let the low price fool you. I doesn't taste cheap.

They also have a great line of salad dressings. That is what gave them their start in Mr. Ott's resturant in Carthage many years ago. Their Creamy Italian makes are a really good German style potato salad and pasta salad.

[ness]

It is made by Ott's in my home town of Carthage. I always have a jug of my homemade sauce in fridge but ocassionally I'll use some store bought. And when I do it is always Ott's. They have a line of sauces. Try the Sweet Hickory. Really good stuff. Running $.88 a bottle in some stores. But don't let the low price fool you. I doesn't taste cheap.

They also have a great line of salad dressings. That is what gave them their start in Mr. Ott's resturant in Carthage many years ago. Their Creamy Italian makes are a really good German style potato salad and pasta salad.

Care to share that recipe? I used to dabble in making my own but haven't in years. My brother makes a great sauce, but the little punk won't give me the recipe. I just know it's different.

Hmmm. I didn't know that about Ott's. We've always got some of the salad dressing in the fridge -- don't remember seeing their BBQ sauce on the shelves.

We've got a lot of the local BBQ joints sauces on the shelves. I kinda bounce around between a few of them: Gates Sweet and Mild, Bryant's Rich and Spicy, Hayward's, Bryant's original, Jack's Stack. I occasionally buy a big brand when I need a lot of sweet sauce, but usually stick with the good stuff.

[ness]

I have two pork shoulders going in my smoker and remembered this thread. I thought I would bump it and post a recipe I created for a sauce that adds to the meat instead of hiding the flavor.

Barbeque Sauce Like You’ve Never Had

I took an internet recipe for Carolina style mustard sauce and changed it to make it more "friendly" without changing the sweet and tart that I liked.

Ingredients:

1.5 cups yellow mustard

1.5 cups tomato sauce

1 cup (packed) brown sugar

1.5 cups apple cider vinegar

1.5 cups beer

2 Tbs. Chili powder

1 Tbs. black pepper

1 Tbs. Worcestershire sauce

1 Tbs. Liquid Smoke

4 Tbs. butter

1 Tbs. Franks Red Hot sauce

1/2 tsp. onion powder

1/2 teaspoon garlic powder

Method:

Combine all ingredients in a non-reactive sauce pan and simmer over low heat without boiling for 30 minutes. The sauce will need to rest for a few hours in the refrigerator so the vinegar softens and melds.

Yield will be 3.5 pints of sauce.

That sounds pretty good. That mustard and vinegar make it still sound pretty Carolina style. It's fairly thin, right?

[Wayne SW/MO]

I agree about the Silver Dollar City BBQ sauce, it's very good. Gates, both original and the new sweet are outstanding.

I don't use enough sauce to bother making it. I do make my own rubs though and that is what I like to really flavor my smoked meat. I might use 1/3 cup of sauce late on a slab of ribs or added to a pulled butt, but that's about it.

[rps]

Ness:

Yes it is fairly thin and it retains the mustard/vinegar bite, but the tomato sauce tames it a bit and makes it brown instead of yellow. My guests react more favorably since mustard yellow is way outside their comfort zone. I also switched Franks Red Hot for the original cayenne pepper ingredient. Franks adds heat and flavor.

[ness]

I know what you mean about color and yeah Franks is god flavor

[Chief Grey Bear]

Care to share that recipe? I used to dabble in making my own but haven't in years. My brother makes a great sauce, but the little punk won't give me the recipe. I just know it's different.

Hmmm. I didn't know that about Ott's. We've always got some of the salad dressing in the fridge -- don't remember seeing their BBQ sauce on the shelves.

We've got a lot of the local BBQ joints sauces on the shelves. I kinda bounce around between a few of them: Gates Sweet and Mild, Bryant's Rich and Spicy, Hayward's, Bryant's original, Jack's Stack. I occasionally buy a big brand when I need a lot of sweet sauce, but usually stick with the good stuff.

I used to love their regular dressing which used to be orange and now is red due to a change in ingredients. It doesn't taste the same to me either and I refuse to buy it any more. That is the sauce that put them on the map. After Mrs. Ott died a few years ago, the company was quickly sold to Gilster-Mary Lee. That is when the recipe changed in this salad dressing. I am sure they are making it cheaper than it was and that is why the taste difference. Others seem to still love it. Ever couple of years I get a hankering for it and break down and get a bottle. I then remember why I dislike it now. I always end up throwing out the rest of the bottle.

Here is some history of Ott's http://www.ottfoods.com/history.asp

I have a recipe that I got years ago for Gates. I got it when I used to live in KC and compared it to theirs. I can hardly tell the difference. I can share that one if you like.

[Wayne SW/MO]

I have a recipe that I got years ago for Gates. I got it when I used to live in KC and compared it to theirs. I can hardly tell the difference. I can share that one if you like.

Like.

[ness]

Sure -- I'd love to see it. Maybe not so much to copy but to see what kinda of ingredients are in it too. Thanks for the offer.

BTW -- I just gorged myself at Gates with the family on Saturday. Dang it was good.