forum: Everything else

#11 Fri 06 Feb 09 4:48pm


Forum super champ
Member since Fri 04 Apr 08

Re: Barbecue sauce

molasse is a lot like treacle big_smile otherwise corn syrup replaces it well but with a less sweater result.

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#12 Fri 06 Feb 09 4:53pm


Forum champ
Member since Mon 02 Feb 09

Re: Barbecue sauce

treacle over here smile

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#13 Fri 06 Feb 09 6:17pm


Occupation Founder of Just Cook
From Hertfordshire
Member since Fri 06 Feb 09

Re: Barbecue sauce

This is my recipe for Jack Daniels BBQ sauce - it's really, really easy – and loads nicer than anything you can buy in a jar.

2 tablespoons each of:
Tomato Ketchup
Worcestershire Sauce
Dark brown sugar
Soy Sauce
1 teaspoon of smoked paprika – make sure it is smoked, otherwise you won’t get the smoky, hickory, American type flavour.
Pinch of dried chilli flakes, or chilli powder or a few drops of Tabasco
A slug Jack Daniels
Vinegar, to taste. Use a wine vinegar, malt is a bit too strong.

Put everything except the vinegar in a pan. Bring to the boil, stirring well. Turn heat down and simmer for a few minutes, stirring constantly. When the sauce is dark, glossy and the right consistency to coat your spoon, remove from the heat and allow to cool a little. Taste it. It may be a bit bitter if you have been heavy handed with the JD - I know I often am! If so, add the vinegar, a little at a time, until it is just right. Use as a dipping sauce, or a glaze for pork or beef ribs. Or chicken wings. Or anything else you can think of really...


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#14 Tue 10 Feb 09 7:23pm


Occupation Glass worker
From Hull. Yorkshire
Member since Fri 26 Dec 08

Re: Barbecue sauce

whats hickory please?

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#15 Tue 10 Feb 09 8:55pm


Forum champ
Occupation Volunteer
From Oregon Coast USA
Member since Sat 22 Nov 08

Re: Barbecue sauce

It's a kind of wood, the one most commonly used to BBQ in America.  We also use alot of mesquite and oak.  Each wood when it's burning produces a unique smoke flavor.

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