Tomato Based BBQ Sauce?
 

Is it considered proper or inproper to ask for a recipe here? If not please forgive and ignore.

BBQ Cookoffs are my passion. I dont generaly use BBQ sauce (I use a homemade rub) but I am starting to get curious about tomato based BBQ Sauces. Anybody have a good recipe?

[QUOTE=Mjdtexan;133604]Is it considered proper or inproper to ask for a recipe here? If not please forgive and ignore. [/QUOTE]

Not only is it proper, members are encouraged to ask for them. :lol:

this is a variation of a filipino marinade (on the sweet/spicy side). in the islands, we use banana catsup (in lieu of that, tomato paste, sweeter variety).

1/2 cup lemon
1/4 cup tomato paste
1/4 cup soy sauce
1/2 cup brown sugar
1 tbsp hot sauce (add more if you want it spicy)
1 can sprite or 7-up
1 head of garlic minced
1 small onion minced

i cannot wait to try this once i have my own tomatoes!

annapet

Here's a recipe that I canned last year, it could easily be frozen, or halved and refridgerated. It was good on pulled pork and chicken.
[B]Barbecue Sauce[/B][LIST][*]4 quarts (16 cups) peeled, cored, chopped red ripe tomatoes (about 24 large tomatoes)[*]2 cups chopped celery[*]2 cups chopped onions[*]1½ cups chopped sweet red or green peppers (about 3 medium peppers)[*]2 hot red peppers, cored, and chopped[*]1 teaspoon black peppercorns[*]2 cloves garlic, crushed[*]1 cup brown sugar[*]1 tablespoon dry mustard[*]1 tablespoon paprika[*]1 tablespoon canning salt[*]1 teaspoon hot pepper sauce (e.g., Tabasco®)[*]1/8 teaspoon cayenne pepper[*]1½ cups of (5%) vinegar[/LIST][B]Yield:[/B] About 4 pint jars
[B]*[I]Caution:[/I] Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.[/B]
Please read [URL="http://www.uga.edu/nchfp/publications/uga/using_bw_canners.html"]Using Boiling Water Canners[/URL] before beginning. If this is your first time canning, it is recommended that you read [URL="http://www.uga.edu/nchfp/publications/usda/utah_can_guide_01.pdf"]Principles of Home Canning[/URL].
1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

2. Combine prepared tomatoes, celery, onions, and peppers. Cook until vegetables are soft (about 30 minutes). Puree using a fine sieve, food mill, food processor or blender. Cook until mixture is reduced to about one half, (about 45 minutes).

3. Tie peppercorns in a cheesecloth bag; add with remaining ingredients and cook slowly until mixture is the consistency of catsup, about 1½ to 2 hours. As mixture thickens, stir frequently to prevent sticking. Remove bag of peppercorns.

4. Fill hot sauce into clean, hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

5. Process in a boiling water canner according to the recommendations in [URL="http://www.uga.edu/nchfp/how/can_03/bbqsauce.html#tble1"]Table 1[/URL]. Let cool, undisturbed, 12 to 24 hours and check for seals.

Link: [url]http://www.uga.edu/nchfp/how/can_03/bbqsauce.html[/url]

Texan! Thanks for posing the question...I'm copying that filipino marinade for future use. Sounds yummy! I've heard of cranberry catsup but never banana...would add an intriguing layer of flavor.

I will for sure be giving both of those a try. Cant say as I've ever heard tell of banana ketsup. Learn something every day.

Thank Yall so much.

Mjd

[url]http://www.mixph.com/2006/08/how-to-make-banana-catsup.html[/url]
here's a link for a recipe for banana catsup, sometimes you can find it in Asian markets too.

Wow, that banana catsup recipe is pretty involved :lol:. Thank goodness it's available at Safeway these days.

I cannot wait to make my own [B][URL="http://www.cuisinedumonde.com/tomato_paste.html"]Tomato Paste[/URL].[/B]

Happy cooking!

[quote=Moonglow;134319]Wow, that banana catsup recipe is pretty involved :lol:. Thank goodness it's available at Safeway these days.

I cannot wait to make my own [B][URL="http://www.cuisinedumonde.com/tomato_paste.html"]Tomato Paste[/URL].[/B]

Happy cooking![/quote]
Yes, it does seem pretty involved. I wish we still had Safeways around here. They still had a few in Arizona a few years back when I was there.

I've really been blown away by how good chicken can be just with brining it in saltwater for 30 min, then drying it off and putting a good dry rub on it, and then just grilling it.

But a sauce added at the last minute or served on the side can be great.

The tomatoes and sugars in BBQ sauce will burn so easy on the grill.

[quote=feldon30;134339]

The tomatoes and sugars in BBQ sauce will burn so easy on the grill.[/quote]

It's all about preference. Numerous Asian BBQ marinades have sugar. Mastery of the grill is a whole different thing that I won't even touch. I'm fortunate to have a volunteer :twisted:.

The recipe does seem rather involved, but it's not all that much more fiddling around than many canning recipes. Then again, I make a red beans and rice recipe that takes three days to make the ingrediants for, and my coconut cake takes about as long since I make the coconut cream, the extract, etc.

Again just tossing ideas in there...

If you want to get onion flavor into your barbecue sauce without cooking down some onions, you can either grate an onion against a box grater, or chop up an onion and put it in a blender. Then you just add that to the skillet with your ketchup, etc. and you get a big punch of flavor.

Hmmn, fresh coconut cream would be such a treat though Chaokoh brand does it for me these days. Thanks for another BBQ sauce idea or tomato curry in coconut cream.

Thanks! :)

Here's a suggestion for you. Steve Raichlen has written lots of books about BBQ and grilling. I believe he has one or two books full of just BBQ and grilling sauces. You will also find sauces scattered through his grilling and BBQ books. You can certainly buy the books, or you might check your local public library or Raichlen's web site. His shows run on PBS, maybe elsewhere too. I don't know.

A few books to look for: BBQ USA, Barbecue Bible, How To Grill.

A book by Chris Schlesinger and John Willoughby is: The Thrill of the Grill.