Big tip on the Alabama white is let it sit in the fridge for a couple hours before serving. Since you not using heat you need to give the sugar and salt a chance to properly dissolve or else you'll have granules and an overall un-balanced flavor.
I am seriously sitting here CRYING.... (Happy Tears). The first Bar-B-Q sauce you did is almost EXACTLY like mine, or rather the BBQ sauce my Uncle Blackie gave me before he died. He owned Bob White's Bar-B-Q Restaurant in Dallas Texas... since 1939 EVERYTHING was made from scratch, even the House Dressing. I used to work at the Restaurant when I was a teenager, visiting in Dallas, when I used to Rodeo. I earned money working there... About a year before he died... he gave ME all his recipes and told me one day, open up your own cafe and use these... recipes. He said he wasn't going to give them to his own kids, because they would never use them anyway... and they didn't. I did have my own BBQ stand... and have been using his recipes for the last 50 years. I always used REAL Onion and Garlic not the powdered... and added BUTTER at the end... I kept watching you, and KNOWING what you were going to do next... but when you brought out the BUTTER... I KNEW Thank YOU for bring back Great Memories.
@@kylem2836 Raise a Pork Rib in his remembrance... LOL That is so kind of you.... Thank you so much... "Here is to YOU Uncle Blackie Bob White's Bar-B-Q Dallas Texas... AMEN"
I like how you explained that the sweet BBQ sauce lasts ten days using fresh garlic and three weeks using granulated garlic…good to know. Can’t wait to try all of them 😋👍
I am not a big BBQ sauce guy. Always viewed it as, if you need BBQ sauce then the food ain’t good. But I gave the mustard sauce a try (first time ever) and good lord the flavor it added to the pulled pork sliders I made was unbelievable. Definitely going to be another weapon in my arsenal from now on.
@eh6794 Usually, people mean that if you do prepare the food properly than you shouldn't need any sauce added to it. This is due to the risk of losing the intended flavor with too much to taste. Also, if you smoke anything than BBQ is added as a final glaze and not necessarily used to toss the food in it.
I tried the sweet bbq sauce and it was better than any I've ever made. The most recent one for chicken thighs, I deglazed the onions & garlic with Ansac cognac. At the end, I added another tbs of cognac and WOW. Thank you, Chef!
I mean this in the most helpful way possible: At 5:15 when you add Tabasco (my one true love) to your vinegar sauce that already has salt and red pepper in it, you're being redundant. There are only three ingredients in Tabasco: distilled vinegar, red pepper, and salt. Trust me, I grow my own tabasco peppers and make my own tabasco sauce. Great video, thank you for sharing!
Made this Alabama white sauce for a brisket we smoked over SuperbOwl weekend. It was absolutely top tier. The perfect amount of sweet to bring out the smoked meat flavor. *chef''s kiss*
I grew up on white sauce BBQ. Watching this makes me want to go down and visit my folks just so I can have a Big Bob’s chicken stuffed potato with extra white sauce. So good!
That white sauce is basically what I use for Cole slaw as well... I will sometimes substitute apple cider vinegar for the juice from a pepper jar (jalapeno or something similar) for a little extra kick
This is my most favorite best youtube video ever. To the point, great sound, articulate host, great lighting/visuals, simple instructions, clear details and bbq sauce.
8:55 Glad you mentioned this! It’s an important skill to develop in the kitchen, improvisation! I was coming to this video to get a general overview because I’ve never made a bbq sauce nor thought about HOW to. Wanted to see someone make it so I knew the steps and then could experiment.
the white bbq sauce is better if you cook it for about 5 to 10 mins then refrigerate it. There's something about the cooking and cooling process that transforms the favors in the sauce and makes it taste better. Great on chicken and pork, but I also love it on brisket. Maybe even great on burgers too, think I might try and find that one out for myself.
Tip, if you actually want it 'Hotter' add more Black Pepper. It is actually what will make you feel that heat a lot more than just adding more chili or cayenne.
Being from Alabama in the area that is steeped in WHITE SAUCE this one is about right for the average white sauce but like you say "you can customize...and we SURE do. Only someone not from Alabama would use Hourseradish and we will use Dale's Seasoning instead of Worchstershire and I simmer it for about 15 minutes. The heat helps it reach that "Oh My Mommy" sensation when you add a pinch of Nutmeg and Curry Powder! When we Have it we use Pecan in the mix of Wood we cook with for a truly delectable FLAVOR!
I do have a few videos like that, but I do like to go in depth about every procedure and substitute or else I get a million messages asking, what did you just do and why, can I substitute for x?
I absolutely LOVE BILLY PARISSI!!! I made all of your salad dressing’s- big big hits! And I’m now going to make these! Come August, and when football season begins, my large family gathers every Saturday to cook pork Butts, Ribs, Salmon, turkeys, brisket, you name it, on the huge smoker Daddy built in the backyard of our family home, in Winter Park FL, IN 1960! I inherited the home in 2001, and now my brother George Carry’s on the tradition with his son, Scott! We take this food to get togethers and tailgates! Your barbecue sauce will Now Be A Part of Our Fun!,❤😊😊😊
Thanks fer th great vid, been makin my own sauces an rubs fer Many Decades, cookin fer 55+ yrs, includin commercial, institutional, professional, private, catering, et. One of th greatest joys fer me is always bein out there, learnin others takes, methods, tips, tricks, etc. :-)
I do mustard sauce a bit different. Chop an onion and start it cooking with some oil, when starting to get clear add garlic, cook off a minute then add brown sugar, some butter, salt, pepper, paprika, chili powder and crushed red pepper. Let that dissolve then add mustard and stir then simmer for 10-15minutes. Strain into a bowl and there you go.
I’ve lived in “The Carolinas.” While I loved being there and thought the seafood was amazing, I couldn’t find good BBQ to save my life. Kansas City BBQ is much better and there is more and better sauce in the stores.
I just made the sweet BBQ sauce and OMG! Literally the best BBQ I have ever tasted in my life! Perfect amount of sweet, spice and tang. Thank you so much! I am done buying store BBQ forever!
I made the basic vinegar sauce and the mustard sauce - they are both home runs in my opinion. And everyone who tries the mustard sauce asks for the recipe! I put some of the mustard sauce in my German Potato Salad and it gave it so much for zing!
I’ve made the Carolina gold mustard based bbq before after seeing another video. Went fantastic with some smoked pulled pork sliders I made. Hawaiian sweet rolls, smoked pulled pork, the sauce and a bit of homemade coleslaw. Amazing for the taste buds.
I wish I had seen this a few months ago, cooking for ~60 people outdoors, beef/pork/chicken. Already hired for the next cook so will spend a day or two recreating (and of course adjusting a bit). But this looks damn good. A tip for serving a crowd: Put all sauces in labeled disposable plastic squirt bottles. Easy for guests to deploy, easy for the cook to dispose of afterward. Well unless something left that's REALLY good - That goes back into a cooler. Thanks!
It’s just 7 days and the outbreaks are well treated and unseen. Thank you so much Dr. Aloha #Autism #Cancer #Herpes for curing my HSV 1&2 completely. 🌱🍵ua-cam.com/channels/_YFEEZEr1BxGkNg1d4vqww.html❤️☘️
Best way I’ve found to check how my BBQ sauce tastes is to dip regular lays potato chips in a little and if they taste great together, the sauce is fantastic. Not sure why but it works for me every time!
Wow. Just discovered your channel. I have watched about five of your videos and have learned so much! Thank you! You are my new fave chef. I also love how you include substitutions or economy based solutions in your videos. Great work. I am so totally impressed.
Agreed, he’s awesome! UA-cam changed the dislike from public view to private back in Nov. ‘21 to prevent dislike button spamming so there probably are a couple of them as there are in almost every video for some reason. Now, only the video creator can see a video’s dislike count.
Beautiful helpful sharing i learn a lot from you and from your videos very well explain love watching your videos thank you so very much for sharing with us your beautiful recipes lots of best wishes stay blessed❤👍
Started making my own sauce at around 13 yrs old. Mom had ran out, it was about a little of almost everything in her spice cabinet and fridge. Molasses, karo syrup, yellow mustard, a bit of salsa, ketchup, chili powder, and 30 other ingredients. I didn't even cook it. Now 30+ yrs later I do cook my sauce most times when smoking my meats weekly.
Dam.. The way this guy talked to me the 1st minute motivated the f*** out of me.... and he was only talking about BBQ lol. Chef - Kudos to your presentation and evident leadership qualities.
I made some homemade bbq sauce about a month ago, just on a whim. It came out amazing. I haven’t seen this video yet, but in hindsight, it was somewhere between the first two recipes. Thanks for this video. May have to try the mustard and white sauce soon.
This is very interesting. Two new ideas came about from this video; the later two. My wife is Persian and hates meat with a sweet taste. I've also never really appreciated the American fascination with sweet BBQ sauce (Chinese sweet and sour, etc.). Just not my thing. On the flip side, I also don't care much for super sour or vinegary wings. I like savory and spicy. This video gave me two new ideas to experiment with. I've played around a tiny bit with mustard, but this is a bit unique. I might be inclined to lesson the sugar sources for all of them though.
I do the same thing. I have a basic sweet, smokey and spicy sauce and just change up the ketchup and cider vinegar and other ingredients to change up the texture and taste depending on what I'm cooking if not sure what to do add less you can always add more to your taste
i felt that in my soul when you said you have an unhealthy obsession with bbq sauce i just got my trager set up ( leave me alone offset fans it’s not realistic in my my neighborhood but i understand where you are coming from) cheers!
By watching the video alone I can tell that I will make and like the mustard based sauce and the white bbq sauce. Thank you very much for these beautiful recipes. Best wishes from Germany Ozzy
Hello there if you don't mind me asking if I can copy your recipes because I really like your style of this 4 bbq sauce my friend please let me know if I can copy 🙏🙏🙏👍👍😁😁🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
I enjoyed this video. I really enjoy grilling and bbq myself. I've made my own bbq sauce for a few years now and I'm up to 13-14 different flavors. One of which goes really well with grilled fish
Hey Chef, I love everything you make. In fact I made all 4 of these this past weekend so I can have a huge selection for my Fathers Day BBQ this coming weekend...Thank you...
My mouth is watering watching this video! Thanks Chef...which of these sauces would work best with some apple butter? Have tried a bottled sauce with apple butter that's good... would love to be able to make a home version!
Having moved from Chicago to Oklahoma, I never knew BBQ. Open pit was my BBQ. My first real BBQ experience was at the OU caravan event. I saw so many ways to BBQ. They had the best brisket too.
I enjoyed watching this video so much, learnt so much so fast! No wasting time with slow motions añd no unnecessary chat in between, just to the point and so well spoken and encouraging! I cannot wait to try these sauces! Are these sauces god eaten with a the after it is cooked or are these sauces used as marinades?
Well thank you kindly! I live in Phoenix AZ....so barbecue isn't really a big deal....at least, it really was never on my radar because I CAN'T STAND the cheap store bought sauce! This is game changer for sure! Well done chef! 👏👏👏
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Great video. I love BBQ sauce but I have never been able to acquire a taste for the Alabama sauce. I just don't like mayo. Do you think sour cream would be a good substitute for the mayo?
I really like the eastern SC vinegar sauce. Instead of the apple, use white. No ketchup. In the east we dont believe in putting ketchup in it. Lol you should give it a shot. I cant give out the rest of my ingredients i use but you can look up other guys ingredients.
Just imagine a green BBQ sauce with green tomatoes serving as the base ingredient. From there, you could add avocados, green bell peppers, jalapeño, fresh green onion, minced garlic, cilantro, lime juice a dash of coarse ground black pepper and a dash of salt. Just puree all of that that after it's finished simmering in a pot and you're ready to put it on anything.
Did anyone else notice that printed recipe for the sweet sauce doesn't include the lemon, while the video does. I tried both ways, I like it better with the lemon juice.
Some people get squirrely when i break out the white sauce saying "i don't like mayonnaise" and i tell them "I don't like mayo too much either, but like how people don't like tomatoes but like ketchup because it's tomato, vinegar and spices. White sauce is mayo, vinegar and spices."
In a last minute effort to make my teens SOMETHING for lunch, I found some leftover shredded chicken and a bag of yeast rolls… ok… BBQ for lunch! But no sauce. Looked this up and BAM, I made a sweeter version of the vinegar based sauce, and my teens were saved from yet another pizza run. Thanks!!
I love variety, and these all look delicious. I've made versions of the NC vinegar-based sauce and the AL white sauce in the past, but I'll definitely be giving each of your recipes a try. I have to say, though, I flinched when you dropped that spoon back in the jar full of sauce after literally running your tongue all over it. I hope you didn't share that jar with anyone you haven't already Frenched. LOL
Big tip on the Alabama white is let it sit in the fridge for a couple hours before serving. Since you not using heat you need to give the sugar and salt a chance to properly dissolve or else you'll have granules and an overall un-balanced flavor.
I am seriously sitting here CRYING.... (Happy Tears).
The first Bar-B-Q sauce you did is almost EXACTLY like mine, or rather the BBQ sauce my Uncle Blackie gave me before he died.
He owned Bob White's Bar-B-Q Restaurant in Dallas Texas... since 1939
EVERYTHING was made from scratch, even the House Dressing.
I used to work at the Restaurant when I was a teenager, visiting in Dallas, when I used to Rodeo. I earned money working there...
About a year before he died... he gave ME all his recipes and told me one day, open up your own cafe and use these... recipes. He said he wasn't going to give them to his own kids, because they would never use them anyway... and they didn't.
I did have my own BBQ stand... and have been using his recipes for the last 50 years.
I always used REAL Onion and Garlic not the powdered... and added BUTTER at the end... I kept watching you, and KNOWING what you were going to do next... but when you brought out the BUTTER... I KNEW
Thank YOU for bring back Great Memories.
Beautiful story, I’ll definitely be making the Uncle Blackie BBQ sauce to go with my Brisket today
@@kylem2836
Raise a Pork Rib in his remembrance... LOL
That is so kind of you....
Thank you so much...
"Here is to YOU
Uncle Blackie
Bob White's Bar-B-Q
Dallas Texas...
AMEN"
I like how you explained that the sweet BBQ sauce lasts ten days using fresh garlic and three weeks using granulated garlic…good to know. Can’t wait to try all of them 😋👍
I’m from Alabama, for the white BBQ sauce we add a lot more black pepper sometimes! It adds something unique for sure!
It’s certainly something… 🤮
I love how this guy doesn't waste time talking, he gets right to the recipe
I’ll second that. Less than 10 min. 4 sauces. No nonsense.
@@DicertoC
5t54 sweet
Right... Some people ruin good content with too many cents added
1 minute later..
Wasted a whole minute of my life waiting for this guy to start cooking
I am not a big BBQ sauce guy. Always viewed it as, if you need BBQ sauce then the food ain’t good. But I gave the mustard sauce a try (first time ever) and good lord the flavor it added to the pulled pork sliders I made was unbelievable. Definitely going to be another weapon in my arsenal from now on.
The south would hate you, and rightfully so
I do and mustard rules.
@eh6794 Usually, people mean that if you do prepare the food properly than you shouldn't need any sauce added to it. This is due to the risk of losing the intended flavor with too much to taste. Also, if you smoke anything than BBQ is added as a final glaze and not necessarily used to toss the food in it.
@eh6794 exactly!
Not a bbq sauce guy your a mustard guy 😂 only thing mustard belongs on is dogs and burgers
I tried the sweet bbq sauce and it was better than any I've ever made. The most recent one for chicken thighs, I deglazed the onions & garlic with Ansac cognac. At the end, I added another tbs of cognac and WOW. Thank you, Chef!
I mean this in the most helpful way possible: At 5:15 when you add Tabasco (my one true love) to your vinegar sauce that already has salt and red pepper in it, you're being redundant. There are only three ingredients in Tabasco: distilled vinegar, red pepper, and salt. Trust me, I grow my own tabasco peppers and make my own tabasco sauce. Great video, thank you for sharing!
Made this Alabama white sauce for a brisket we smoked over SuperbOwl weekend. It was absolutely top tier. The perfect amount of sweet to bring out the smoked meat flavor. *chef''s kiss*
That Carolina Mustard BBQ Sauce! Epic with Pulled Pork and Slaw Sliders. THANK YOU!!! Outstanding video!
I grew up on white sauce BBQ. Watching this makes me want to go down and visit my folks just so I can have a Big Bob’s chicken stuffed potato with extra white sauce. So good!
That white sauce is basically what I use for Cole slaw as well... I will sometimes substitute apple cider vinegar for the juice from a pepper jar (jalapeno or something similar) for a little extra kick
This is my most favorite best youtube video ever. To the point, great sound, articulate host, great lighting/visuals, simple instructions, clear details and bbq sauce.
8:55 Glad you mentioned this! It’s an important skill to develop in the kitchen, improvisation!
I was coming to this video to get a general overview because I’ve never made a bbq sauce nor thought about HOW to. Wanted to see someone make it so I knew the steps and then could experiment.
Exactly! I am in the same place.
the white bbq sauce is better if you cook it for about 5 to 10 mins then refrigerate it. There's something about the cooking and cooling process that transforms the favors in the sauce and makes it taste better. Great on chicken and pork, but I also love it on brisket. Maybe even great on burgers too, think I might try and find that one out for myself.
Did you use it in cooking? Or just a sauce afterward?
Does there mayo melt?
@@savannahjohnson5615 you can actually do both, look up million dollar chicken, you can use the white bbq sauce for that
@@mrsducky3428 yea, I suppose it kinda does
Tip, if you actually want it 'Hotter' add more Black Pepper. It is actually what will make you feel that heat a lot more than just adding more chili or cayenne.
Being from Alabama in the area that is steeped in WHITE SAUCE this one is about right for the average white sauce but like you say "you can customize...and we SURE do. Only someone not from Alabama would use Hourseradish and we will use Dale's Seasoning instead of Worchstershire and I simmer it for about 15 minutes. The heat helps it reach that "Oh My Mommy" sensation when you add a pinch of Nutmeg and Curry Powder! When we Have it we use Pecan in the mix of Wood we cook with for a truly delectable FLAVOR!
I love the fact that I do not need a bowl of popcorn while watching this. He's time efficient
I do have a few videos like that, but I do like to go in depth about every procedure and substitute or else I get a million messages asking, what did you just do and why, can I substitute for x?
I am a southerner. Moving up north was the worst decision ever 😂 but I did discover the Carolina sauce a few years ago. Amazing sauce.
I absolutely LOVE BILLY PARISSI!!! I made all of your salad dressing’s- big big hits! And I’m now going to make these! Come August, and when football season begins, my large family gathers every Saturday to cook pork Butts, Ribs, Salmon, turkeys, brisket, you name it, on the huge smoker Daddy built in the backyard of our family home, in Winter Park FL, IN 1960! I inherited the home in 2001, and now my brother George Carry’s on the tradition with his son, Scott! We take this food to get togethers and tailgates! Your barbecue sauce will Now Be A Part of Our Fun!,❤😊😊😊
Thank you for calling light the Carolina BBQ. 3 of the top 5 best BBQ joints in the nation are here.
Which ones?
Thanks fer th great vid, been makin my own sauces an rubs fer Many Decades, cookin fer 55+ yrs, includin commercial, institutional, professional, private, catering, et.
One of th greatest joys fer me is always bein out there, learnin others takes, methods, tips, tricks, etc. :-)
The white sauce is great for your smoked pork or chicken. It balances so well with the smoked flavoring of the meat.
I do mustard sauce a bit different. Chop an onion and start it cooking with some oil, when starting to get clear add garlic, cook off a minute then add brown sugar, some butter, salt, pepper, paprika, chili powder and crushed red pepper. Let that dissolve then add mustard and stir then simmer for 10-15minutes. Strain into a bowl and there you go.
I’ve lived in “The Carolinas.” While I loved being there and thought the seafood was amazing, I couldn’t find good BBQ to save my life. Kansas City BBQ is much better and there is more and better sauce in the stores.
I appreciate your sauces because they do not have lots of ingredients I have made them several times. Simple and quick. THANKS Gary
I just made the sweet BBQ sauce and OMG! Literally the best BBQ I have ever tasted in my life! Perfect amount of sweet, spice and tang. Thank you so much! I am done buying store BBQ forever!
Made the vinegar and mustard bbq sauces. The flavor is insane on both of them! I would love to see a spicier bbq sauce if you have one!
just add siracha to each for a nice flavor and spice kick.
I LOVE a good mustard based sauce. Nothing better for smoked sausage. Especially of made with creole mustard
Wow! Looks good. Never thought bbq sauce could be made at home this fast . Love it. Thank u.
I made the basic vinegar sauce and the mustard sauce - they are both home runs in my opinion. And everyone who tries the mustard sauce asks for the recipe! I put some of the mustard sauce in my German Potato Salad and it gave it so much for zing!
Love the consolidated breakdown of the southern American bbq mother sauces
I feel like homemade sauces make great presents, it’s personal and you can make it to match a persons preferences.
I’ve made the Carolina gold mustard based bbq before after seeing another video. Went fantastic with some smoked pulled pork sliders I made. Hawaiian sweet rolls, smoked pulled pork, the sauce and a bit of homemade coleslaw. Amazing for the taste buds.
It even makes awesome smoked fish, chicken, brisket...
I wish I had seen this a few months ago, cooking for ~60 people outdoors, beef/pork/chicken. Already hired for the next cook so will spend a day or two recreating (and of course adjusting a bit). But this looks damn good. A tip for serving a crowd: Put all sauces in labeled disposable plastic squirt bottles. Easy for guests to deploy, easy for the cook to dispose of afterward. Well unless something left that's REALLY good - That goes back into a cooler. Thanks!
Chef: “It’s good for up to X days.”
Me: “It doesn’t have mold growing on it. You’re good.”🙂
😂😂
One of them is made mostly out of mustard and honey. It should last longer than me.
It’s just 7 days and the outbreaks are well treated and unseen. Thank you so much Dr. Aloha #Autism #Cancer #Herpes for curing my HSV 1&2 completely. 🌱🍵ua-cam.com/channels/_YFEEZEr1BxGkNg1d4vqww.html❤️☘️
i was thinking this exactly, if your bbq sauce only lasts 10 days in the fridge then youve done something wrong
@@benknight9231 feels like a CYA thing coz lord knows some idiot watching'll do something wrong and get sick, then try to sue.
You're absolutely right about the butter in the first sauce. Mmmm!
2:00 12 to 15 minutes is an actual number for carmelizing onions. Most online cooks say two to three minutes.
Best way I’ve found to check how my BBQ sauce tastes is to dip regular lays potato chips in a little and if they taste great together, the sauce is fantastic. Not sure why but it works for me every time!
you reallly sound like a young chef John from food wishes. I cant unhear it now.
I make my own sauce because I find the store bought sauces too sweet, it makes a world of difference making it yourself.
I remember the first time I had Alabama sauce. Hands down one of the best sauces I’ve had.
REGINALD HILL SAY THAT THE BEST BARBEQUE SAUCE EVERY ❤❤❤❤🎉🎉🎉🎉
Wow. Just discovered your channel. I have watched about five of your videos and have learned so much! Thank you! You are my new fave chef. I also love how you include substitutions or economy based solutions in your videos. Great work. I am so totally impressed.
Sweet BBQ Sauce Recipe: when you say sub out the onions and garlic with powder/granules can you provide us with the amounts THANKS
I don't think I've seen a video that has 0 dislikes yet. Hats off to you bud
Agreed, he’s awesome! UA-cam changed the dislike from public view to private back in Nov. ‘21 to prevent dislike button spamming so there probably are a couple of them as there are in almost every video for some reason. Now, only the video creator can see a video’s dislike count.
Beautiful helpful sharing i learn a lot from you and from your videos very well explain love watching your videos thank you so very much for sharing with us your beautiful recipes lots of best wishes stay blessed❤👍
Yo, thanks a lot! I whipped up a batch of the first sauce in the video. I put my own little twist on it, and everybody loves it! You're the man!
Awesome video! Summer is right around corner, and every single one of these sauce will be used! Grub hard!
Started making my own sauce at around 13 yrs old. Mom had ran out, it was about a little of almost everything in her spice cabinet and fridge. Molasses, karo syrup, yellow mustard, a bit of salsa, ketchup, chili powder, and 30 other ingredients. I didn't even cook it. Now 30+ yrs later I do cook my sauce most times when smoking my meats weekly.
I am a sauce person, so I am excited to try these bbq sauces. They all look so tasty 🤤👍🏼👍🏼 and they are homemade..
Thanks chef for your humility and honesty
And for sharing your talent
Dam.. The way this guy talked to me the 1st minute motivated the f*** out of me.... and he was only talking about BBQ lol.
Chef - Kudos to your presentation and evident leadership qualities.
Comment or the year? Thanks, man, appreciate the kind words.
All of them look so delicious 😋 I love barbque sauce.
That white BBQ sounds awesome for a chicken sandwich or fries
I made some homemade bbq sauce about a month ago, just on a whim. It came out amazing. I haven’t seen this video yet, but in hindsight, it was somewhere between the first two recipes.
Thanks for this video. May have to try the mustard and white sauce soon.
Alabama white on grilled chicken... you will only be sad you didn't try it years ago.
Man I did the same thing but it was a mix of 1,2, and 3 lmao. My wife loved it. Honestly put so much in it I can't replicate.
I'm a thangy/vinegar BBQ Carolina girl!! Love the vinegar!! Im glad you are doing this great video
I reduce by half add Bone broth and reduce again ..
Good job sir!
No chemicals or hfcs in ketchup mustart
If you are a fan of Blue Front the mustard based sauce is a must. It's almost exactly the same.
Mustard sauce bbq pork or chicken is a life changing experience
This is very interesting. Two new ideas came about from this video; the later two. My wife is Persian and hates meat with a sweet taste. I've also never really appreciated the American fascination with sweet BBQ sauce (Chinese sweet and sour, etc.). Just not my thing. On the flip side, I also don't care much for super sour or vinegary wings. I like savory and spicy.
This video gave me two new ideas to experiment with. I've played around a tiny bit with mustard, but this is a bit unique. I might be inclined to lesson the sugar sources for all of them though.
I appreciate how you do variations! It really helps depending on what we keep in our pantry.
These are all regional based sauces as well, each sauce is a different slice of Americana
The mustard sauce is something I must try. Going to make this in the near future!
It’s the best of the 4.
I do the same thing. I have a basic sweet, smokey and spicy sauce and just change up the ketchup and cider vinegar and other ingredients to change up the texture and taste depending on what I'm cooking if not sure what to do add less you can always add more to your taste
I made the mustard sauce. It is truly excellent. This recipe is a keeper.
i felt that in my soul when you said you have an unhealthy obsession with bbq sauce
i just got my trager set up
( leave me alone offset fans it’s not realistic in my
my neighborhood but i understand where you are coming from) cheers!
Made all 4 sauces. I was surprised how good the Alabama White was. I've already shared your recipes. Thanks.
Everyone is until they try it. I'm a huge advocate for white sauce.
By watching the video alone I can tell that I will make and like the mustard based sauce and the white bbq sauce.
Thank you very much for these beautiful recipes.
Best wishes from Germany
Ozzy
Hello there if you don't mind me asking if I can copy your recipes because I really like your style of this 4 bbq sauce my friend please let me know if I can copy 🙏🙏🙏👍👍😁😁🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
I enjoyed this video. I really enjoy grilling and bbq myself. I've made my own bbq sauce for a few years now and I'm up to 13-14 different flavors. One of which goes really well with grilled fish
Hey Chef, I love everything you make. In fact I made all 4 of these this past weekend so I can have a huge selection for my Fathers Day BBQ this coming weekend...Thank you...
which one was the biggest hit?
yeah, which one was the biggest hit?
Donna got mobbed by the crowds begging for the recipe which is why she hasn't been able to report back which was the biggest hit
Absolutely love the sauces you created and/or modified. I have tried two and hope to work on the Alabama white sauce soon. Bravo Sir, bravo. 🎉
My mouth is watering watching this video! Thanks Chef...which of these sauces would work best with some apple butter? Have tried a bottled sauce with apple butter that's good... would love to be able to make a home version!
Like mixed with apple butter?
I love that i found a video that shares my love of bbq sauce
Having moved from Chicago to Oklahoma, I never knew BBQ. Open pit was my BBQ.
My first real BBQ experience was at the OU caravan event. I saw so many ways to BBQ. They had the best brisket too.
I made the sweet and the mustard and they are amazing. Thank you!
Love this video . . .
Never purchased sauce, always homemade. . .
There’s also Black Worcestershire Sauce based sauce from Kentucky
I enjoyed watching this video so much, learnt so much so fast! No wasting time with slow motions añd no unnecessary chat in between, just to the point and so well spoken and encouraging! I cannot wait to try these sauces!
Are these sauces god eaten with a the after it is cooked or are these sauces used as marinades?
Well thank you kindly!
I live in Phoenix AZ....so barbecue isn't really a big deal....at least, it really was never on my radar because I CAN'T STAND the cheap store bought sauce!
This is game changer for sure!
Well done chef!
👏👏👏
I made your babaganush recipe it’s the best recipe I ever had 👍👍👍😄😄😄🕊🕊🕊🌱🌱🌱💥💥💥💥💥💥
I've never heard of white BBQ sauce, guess I should give it a try.
Oh yeah… The Alabama style sauce goes on chicken as it rotisseries and it’s sooooooo good!
Big Bobs from Alabama invented this iconic sauce.
Don't buy the Big Bob Gibson's brand from a store. It's terrible. It's extremely easy to make one that is infinitely better.
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You are a super chef… thanks for the recipes… cannot wait to make and try all of them😊
Mustard BBQ is always my favorite.
Great video, easy to follow instructions, love how you did the voiceover for the video. Really takes away from distraction of the recipe :)
Add 1/2 teaspoon of orange zest into the Carolina sauce when you cook everything together, and you'll never go back.
Great video. I love BBQ sauce but I have never been able to acquire a taste for the Alabama sauce. I just don't like mayo. Do you think sour cream would be a good substitute for the mayo?
Love the different options! I’m going to try the mustard one soon! Thank you for the video!
I really like the eastern SC vinegar sauce. Instead of the apple, use white. No ketchup. In the east we dont believe in putting ketchup in it. Lol you should give it a shot. I cant give out the rest of my ingredients i use but you can look up other guys ingredients.
Thank you! Curry Ketchup is my favorite on bratwurst!
Love this bbq sauce I will try them out thank you God Bless 🙏
Wanna add a little extra zip on the white sauce, sub a fourth cup of the vinegar with dill pickle juice! Takes it to a completely different place.
Just imagine a green BBQ sauce with green tomatoes serving as the base ingredient.
From there, you could add avocados, green bell peppers, jalapeño, fresh green onion, minced garlic, cilantro, lime juice a dash of coarse ground black pepper and a dash of salt.
Just puree all of that that after it's finished simmering in a pot and you're ready to put it on anything.
That just sounds like salsa verde with extra steps
@@michaelthoren2705 Perhaps but just imagine how that would taste.
Probably like salsa verde
@@michaelthoren2705 Not entirely, the green onion and garlic would change the flavor profile significantly.
@@michaelthoren2705 🤣
Did anyone else notice that printed recipe for the sweet sauce doesn't include the lemon, while the video does. I tried both ways, I like it better with the lemon juice.
Damn- some mouth-watering BBQ sauces there! Definitely some of the best sauces I've seen. Thank you.
Some people get squirrely when i break out the white sauce saying "i don't like mayonnaise" and i tell them "I don't like mayo too much either, but like how people don't like tomatoes but like ketchup because it's tomato, vinegar and spices. White sauce is mayo, vinegar and spices."
In a last minute effort to make my teens SOMETHING for lunch, I found some leftover shredded chicken and a bag of yeast rolls… ok… BBQ for lunch! But no sauce. Looked this up and BAM, I made a sweeter version of the vinegar based sauce, and my teens were saved from yet another pizza run. Thanks!!
Oh… and I’m done with store bought sauce. This is too delicious.
I didn't know i was interested in diy bbq sauces up until now man, great content, keep it up
I love variety, and these all look delicious. I've made versions of the NC vinegar-based sauce and the AL white sauce in the past, but I'll definitely be giving each of your recipes a try. I have to say, though, I flinched when you dropped that spoon back in the jar full of sauce after literally running your tongue all over it. I hope you didn't share that jar with anyone you haven't already Frenched. LOL
I’m sure it’s made for the video
You MUST use butter in all your sauces. That's rule numero uno
I love you, john oliver!