Comments on: homemade barbecue sauce

By: deb

deb — Tue, 05 Jan 2010 16:55:51 +0000

Thanks Josey. I might just try both! Something about 25 degree weather gets me especially missing barbecue…

By: Josey

Josey — Tue, 05 Jan 2010 15:52:10 +0000

Though I do like Ina’s BBQ sauce, I prefer Tyler’s. He also has a great slaw recipe if you’re interested, Deb (as I know you love you some slaw).

By: the go to girl

the go to girl — Thu, 25 Jun 2009 00:58:29 +0000

so crazy weird, i just watched the episode today on food network featuring her insane sauce. i had seen the episode last summer or the one before? anyhow, haven’t ever tried making it. can’t wait to try yours!! thx

By: Kay

Kay — Tue, 23 Jun 2009 17:19:18 +0000

thanks for the tips. i learned something new too — definitely did not know that worcestershire sauce may have its roots in india! being indian, i keep tamarind paste on hand in my kitchen, so i should be able to sub out the worcestershire with that + soy sauce. thanks deb!

By: deb

deb — Tue, 23 Jun 2009 02:36:56 +0000

I had NO IDEA that worcestershire sauce wasn't vegetarian, fancy that! I'd say just use soy sauce, or a mix of soy sauce and tamarind paste and/or maybe even some sugar, molasses and vinegar (I saw this suggested here). There are also a lot of vegetarian brands of worcestershire.

By: Kay

Kay — Mon, 22 Jun 2009 23:47:20 +0000

what do you suppose would happen if i were to omit the worcestershire sauce to make it vegetarian? i know, i know, what’s a vegetarian going to put barbecue sauce on? why, fake chicken, of course!

By: David

David — Sun, 26 Apr 2009 15:46:10 +0000

Tried it today on pork ribs.
This is going to be a standard. Thanks

By: deb

deb — Wed, 28 Jan 2009 01:18:37 +0000

Hi Stepha — We’ve frozen it before many times, but it has always gotten solid. We may have hyperactive freezers, or yours may be running a bit warm. If the latter, it’s probably not good to have it in there more than a month. If you’re sure your freezer is a good temperature, this stuff lasts in the freezer for… well, let me just say that once, we found a container a year later, defrosted it, and it was good as new. So it will keep for a long time.

By: stepha

stepha — Wed, 28 Jan 2009 00:20:15 +0000

i made this this past weekend (AWESOME) and put 3/4 c servings in plastic bags to freeze, only they are not freezing rock solid. is that what happened to you? does this mean that i should probably use it within the month? thanks for any advice!

By: dave

dave — Sun, 31 Aug 2008 22:05:27 +0000

I’ve tried grating the onion for BBQ sauces and have had good results. Also, you could strain the sauce at the end.