I tried this at their truck on my Austin visit, insanely good. Clearly this group is head and shoulders ahead of so many other places to share their recipe. On Chud's page he talks about just wanting everyone to have awesome bbq and enjoy everything, they totally represent the bbq community so well.
I'm surprised you guys are so open about your methods / your cooks / your slaw / the BBQ sauce. Most places keep thier recipes VERY close to thier chest and never divulge thier secrets cuz they think without the secrets they would go under. This is one of the reasons I love this channel. I've learned soo much, same with Brads channel.
Well I made this tonight getting ready for the 4th! Let’s just say the 1/8 scale yielded about a gallon of sauce!!! I won’t be running out for a while! Heavy on the black pepper. I could have used less.
Had it at the truck and it was delicious. Made it at home for an event and found it a bit unbalanced(high acid). Recommend letting it sit for a few days in the fridge before using and it definitely melows out and tastes exactly how I remember it. 😊
Okay this is awesome and I love the beet BBQ sauce….. but I do kinda wish this was done on a scale for the home cook. I will never need to make this much BBQ sauce 😅
Is there anyway to make a smaller batch at home haha! I’m guessing if I just half everything it should still work out…thanks for the recipe..it is a delicious sauce!
I came up with this 1/8th of a recipe by just weighing out the dry "cup" ingredients in a 1/4 measuring cup and then did the math. Should be a much more "home size" batch if I did eveything correctly! :D Original Dry 8 cups sugar 1600g 1 cup salt 273g 2 cups ancho chili powder 280g 1 cup garlic powder 172g 0.25 cup each cumin, paprika, cayenne 25g 8 cups each Worcestershire, acv 64oz Original Boil 228 oz ketchup 128 oz yellow mustard 4 cups black pepper 736g 1.5 quarts fresh beet juice 48oz 1/8th recipe Dry 1 cup/200g sugar 34g salt 35g ancho chili powder 22g garlic powder 4g each cumin, paprika, cayenne 1 cup each Worcestershire, acv 1/8th recipe boil 29 oz ketchup 16 oz yellow mustard 92g black pepper 6oz fresh beet juice
@@benjamincobb4168 thank you for the measurements! I started to do the math for 1/4 the recipe(which is still a lot)…I’ll whip up the 1/8th batch and will let you know how it compares to the bottled sauce 👍🏻
@@benjamincobb4168 , how about the ratios if I want to double the recipe? Just kidding. Thanks for doing the math for us. I knew I wanted to make this, but when the measurements are in gallons...
Your from Texas, yet wearing a Florida State Seminole’s shirt. Props to you even though I am a UCF Knights fan. Although before my wife graduated from UCF I was a Seminole’s fan.
Evan I'm a huge fan of Brad's channel and I've seen almost every video he's put out and yes in the beginning he wasn't as good at it as he is now. I hope you don't take offense to what I'm saying but you have to find that balance of being informative and entertaining. Brad has found his style. I'm not saying you need to be more like Brad , not in the least. I'm telling you this because on this video you lost me about 2 minutes in so fastforward to the meat and potatoes of the video. I so much would love to try this recipe and I'm a huge BBQ lover. I appreciate what you are trying to do and I hope a little criticism doesn't upset you. Thank you for sharing the recipe,Keep moving forward. And as Brad says please go cook something outside, ✌️
@@LeRoyandLewisBBQ thank you for the reply this video isn't gonna stop me from watching because I believe in what you're doing. I get it. Although I watch way too much UA-cam as is you are still better at producing content than I am. Im just a fan of BBQ (Everybody's a critic lol).
With respect, Wayne, I think Evan does a great job with his videos. His personality fits perfectly with how he decides to showcase his content. For me, their videos have less production when needed and enough production when needed. It’s a great combination that allows the videos to flow smoothly and remain full of information. At the end of the day I’m not interested in how close a bbq guy can get to a mass communications degree, but rather the tried & true methods of their madness. That being said, they definitely have enough video making skills. As Evan stated and I’ll 2nd, their Patreon videos are an amazing resource to pay some attention to. $30 a month to unlock all that information is an unbelievable bargain. Best of luck on your bbq journey, Wayne. May your meats be tender, barky, & juicy!
@@brandonin_ny I can appreciate what they do. I know the quality in the beginning will be lower than an experienced in production crew. I wasn't aware that the video was 2 plus years old. Unfortunately I won't be subscribing to the service despite the value. I hardly watch the few services I already pay for. Thanks again for the reply and have a nice day.
my homemade sauce is so close to this sauce with 2 differences outside the beets. As I'm in NH and been calling it a Texas style sauce it makes me very happy that I had the right flavor profile to be calling it Texas style
Did you use preground 16 mesh black pepper or freshly cracked black pepper? They used preground 16 mesh, which will be a lot more mild than fresh black pepper, as black pepper loses a bit of its heat and spice after it’s been ground/cracked.
@@Buck_Buchanan 1/2 cup sugar 1tbsp salt 1tbsp garlic 2tbsp ancho 1tsp cumin 1tsp paprika 1tsp cayenne 1/2 cup worsheshtaegfeagaeg 1/2 cup apple cider vinegar 1 cup ketchup 1/2 cup mustard 1/4 cup black pepper 3/8 cup beet juice came out pretty damn good I think. I did add 2 tablespoons of chipotle pepper too. It's a bit spicy, a bit tangy, a bit sweet... overall pretty fantastic :)
Good lawd. What's with all that talking for more than half the video. A 1min intro would've worked here especially for just a 3min (bbq sauce) recipe that will cut to a different person anyway.
I tried this at their truck on my Austin visit, insanely good. Clearly this group is head and shoulders ahead of so many other places to share their recipe. On Chud's page he talks about just wanting everyone to have awesome bbq and enjoy everything, they totally represent the bbq community so well.
I'm surprised you guys are so open about your methods / your cooks / your slaw / the BBQ sauce. Most places keep thier recipes VERY close to thier chest and never divulge thier secrets cuz they think without the secrets they would go under. This is one of the reasons I love this channel. I've learned soo much, same with Brads channel.
Man this is genius. You give out the recipes from the restaurant on UA-cam for people who don’t live in Texas so they can make it at home
This is pretty cool. People don't just throw out their epic sauce for all to see like this. One of a kind.
Thanks, Brad for bringing life to this.
Great channel!
Well I made this tonight getting ready for the 4th! Let’s just say the 1/8 scale yielded about a gallon of sauce!!! I won’t be running out for a while! Heavy on the black pepper. I could have used less.
Beets, BBQ, Battlestar Galactica
DECENT! Awesome of you to share this recipe man! 👍🔥🔥🔥
Had it at the truck and it was delicious. Made it at home for an event and found it a bit unbalanced(high acid). Recommend letting it sit for a few days in the fridge before using and it definitely melows out and tastes exactly how I remember it. 😊
Great video! Thx a lot for sharing the recipe!
Keep up the good work.
Greetz from Austria 🇦🇹
This channel its a blessing. I wish i could taste the food
Awesome!!! Now just need a detailed video on the liquid gold mustard sauce and I'll be set. Thanks guys.
They have a video covering the “mustard” sauce ( spoiler!!!! It’s mostly oil )
@Bolts-wagon I know. But it's not detailed. I guess I could start throwing stuff together till I get it right. But also, I've never tasted it. Lol
LOVE this sauce... Beet BBQ sauce is one of many things that makes LeRoy and Lewis my favorite BBQ.
Hahaha. The actual recipe starts at 07:41 ish with Chud. That's more than half the video just for bbq sauce.
If you like black pepper, more black pepper, more black pepper and more black pepper, you will love this! Cheers!
Thats Texas brotha
Now I'm even more excited to try the bottle that I just got in the mail. :)
Love the FSU Shirt Brother!! Go Noles!
Hell yeah!!
Gracias Evan! Been beating myself up trying to figure this here beet sauce out for awhiles now.
*beeting* yourself up 😂
Was wondering how you incorprated the beets into. Now I can experiment a little more.
Wow, that sauce has to be awesome, thanks for sharing ✌🏼
Okay this is awesome and I love the beet BBQ sauce….. but I do kinda wish this was done on a scale for the home cook. I will never need to make this much BBQ sauce 😅
Is there anyway to make a smaller batch at home haha! I’m guessing if I just half everything it should still work out…thanks for the recipe..it is a delicious sauce!
I came up with this 1/8th of a recipe by just weighing out the dry "cup" ingredients in a 1/4 measuring cup and then did the math. Should be a much more "home size" batch if I did eveything correctly! :D
Original Dry
8 cups sugar 1600g
1 cup salt 273g
2 cups ancho chili powder 280g
1 cup garlic powder 172g
0.25 cup each cumin, paprika, cayenne 25g
8 cups each Worcestershire, acv 64oz
Original Boil
228 oz ketchup
128 oz yellow mustard
4 cups black pepper 736g
1.5 quarts fresh beet juice 48oz
1/8th recipe Dry
1 cup/200g sugar
34g salt
35g ancho chili powder
22g garlic powder
4g each cumin, paprika, cayenne
1 cup each Worcestershire, acv
1/8th recipe boil
29 oz ketchup
16 oz yellow mustard
92g black pepper
6oz fresh beet juice
@@benjamincobb4168 thank you for the measurements! I started to do the math for 1/4 the recipe(which is still a lot)…I’ll whip up the 1/8th batch and will let you know how it compares to the bottled sauce 👍🏻
@@benjamincobb4168 , how about the ratios if I want to double the recipe? Just kidding. Thanks for doing the math for us. I knew I wanted to make this, but when the measurements are in gallons...
@@benjamincobb4168I used ur breakdown. It made a gallon of sauce! 😂 I should have know better.
@@benjamincobb4168 Not all hero's wear capes, sometimes they carry a scale.
In the video you mentioned that you now use bottled beet juice. What brand do you recommend?
Very cool. Thank you!
Your from Texas, yet wearing a Florida State Seminole’s shirt. Props to you even though I am a UCF Knights fan. Although before my wife graduated from UCF I was a Seminole’s fan.
Graduated 08 from FSU ---»»»
PSA: The actual description of the BBQ sauce starts at 2:52
Beet BBQ Sauce! ❤❤❤
Is that honeycomb that is being put on that pulled pork sandwich at the end???!!! 😍
Nope... chicharron.
This is absolutely amazing. That's a shit ton of Worcesteshire sauce!
Evan I'm a huge fan of Brad's channel and I've seen almost every video he's put out and yes in the beginning he wasn't as good at it as he is now. I hope you don't take offense to what I'm saying but you have to find that balance of being informative and entertaining. Brad has found his style. I'm not saying you need to be more like Brad , not in the least. I'm telling you this because on this video you lost me about 2 minutes in so fastforward to the meat and potatoes of the video. I so much would love to try this recipe and I'm a huge BBQ lover. I appreciate what you are trying to do and I hope a little criticism doesn't upset you. Thank you for sharing the recipe,Keep moving forward. And as Brad says please go cook something outside, ✌️
Keep in mind these videos are 2 years old lol.
Our current production level is a bit better. Subscribe to the patreon to see!
@@LeRoyandLewisBBQ thank you for the reply this video isn't gonna stop me from watching because I believe in what you're doing. I get it. Although I watch way too much UA-cam as is you are still better at producing content than I am. Im just a fan of BBQ (Everybody's a critic lol).
With respect, Wayne, I think Evan does a great job with his videos. His personality fits perfectly with how he decides to showcase his content. For me, their videos have less production when needed and enough production when needed. It’s a great combination that allows the videos to flow smoothly and remain full of information. At the end of the day I’m not interested in how close a bbq guy can get to a mass communications degree, but rather the tried & true methods of their madness. That being said, they definitely have enough video making skills. As Evan stated and I’ll 2nd, their Patreon videos are an amazing resource to pay some attention to. $30 a month to unlock all that information is an unbelievable bargain. Best of luck on your bbq journey, Wayne. May your meats be tender, barky, & juicy!
@@brandonin_ny I can appreciate what they do. I know the quality in the beginning will be lower than an experienced in production crew. I wasn't aware that the video was 2 plus years old. Unfortunately I won't be subscribing to the service despite the value. I hardly watch the few services I already pay for. Thanks again for the reply and have a nice day.
@@whayes1282 thanks, Wayne. You too, sir!
Does it make beans with chili taste good? 😂😂
my homemade sauce is so close to this sauce with 2 differences outside the beets. As I'm in NH and been calling it a Texas style sauce it makes me very happy that I had the right flavor profile to be calling it Texas style
I've made the small batch twice and all I can taste is the black pepper. What am I doing wrong? Maybe 92g is too much for a small batch.
Did you use preground 16 mesh black pepper or freshly cracked black pepper? They used preground 16 mesh, which will be a lot more mild than fresh black pepper, as black pepper loses a bit of its heat and spice after it’s been ground/cracked.
Go Noles
Still can’t find the recipe?
The sauce was fantastic at the truck! Time to do some math to get this down to a home quantity.
Let me know when you figure it out lol
@@Buck_Buchanan 1/2 cup sugar
1tbsp salt
1tbsp garlic
2tbsp ancho
1tsp cumin
1tsp paprika
1tsp cayenne
1/2 cup worsheshtaegfeagaeg
1/2 cup apple cider vinegar
1 cup ketchup
1/2 cup mustard
1/4 cup black pepper
3/8 cup beet juice
came out pretty damn good I think. I did add 2 tablespoons of chipotle pepper too. It's a bit spicy, a bit tangy, a bit sweet... overall pretty fantastic :)
@@nevereverbeendonebeforeI should have used ur recipe. I made too much!😂
@@mrhalfapino at this point I feel like I made too little 😅 I'ma have to make another batch pretty soon.
Nice content. By chance do you have any info on how to market a sauce?
🔥...❤it...
Nice
Who's Louis?
Our business partners Sawyer and Nathan Lewis
you literally dropped the beet on that sauce.
Holy talking all the way to the 7 min mark
Beets.....really.
Good lawd. What's with all that talking for more than half the video. A 1min intro would've worked here especially for just a 3min (bbq sauce) recipe that will cut to a different person anyway.
You lost me at Heinz. Use a quality or possibly homemade ketchup.