Nice recipe - One of the best pieces of advice I was given when measuring honey is coat the measuring spoon or cup with oil first and the honey slides right off. Sounds simple but I find it a real hassle-saver
That's what I used to do. Now if a recipe has oil AND honey, I just make sure I measure the oil first and - ta-daa - pre-oiled measurer! Also works well for black treacle (molasses on the US side of the pond)
I've been making sauces for years. We're actually in the process of getting our own company up and running with 10 sauce types and 8 dry rubs to start. The fact you did NOT use ketchup made me immediately hit the subscribe button. Good on ya bud.
@@washingtonminerals4797 sorry bud. The recipe is the what gives me a product. And the recipe that I base my sauces on was my grandfather's, can't give away family secrets 😉👍
@@robertpaulson8790 If you're talking about tomato sauce vs using ketchup, you can either buy plain tomato sauce or make your own. It's cheaper to buy it premade with no salt added. But you're right, ketchup is already a multi-ingredient sauce lol.
Just started smoking meat at my house, started with some trout (which was my first attempt at anything and severely ruined) then went to chicken that turned out really good and eventually worked up to a 10lb pork picnic shoulder which I nailed! Watching these instructional videos along with watching a few others have really helped. Made my own Carolina gold a few weeks ago that family and friends loved and can’t wait to try this! Of course I tweak some things to make it my own but keep these coming!! I’m loving the whole process from prepping to watching friends and family lick there plates clean!! Thanks for the tips!!!
Made this today. I switched apple cider vinegar and used white wine vinegar instead. Didn't use honey just brown sugar. I also added a pinch of lemon pepper. This recipe is fantastic! Thanks for sharing this. 👏👏👏
The general recommendation for pepper is to do fresh ground. While there is no doubt that fresh-ground pepper is really great, sometimes it’s a pain in the wazoo to do a lot of grinding. I’ve found that the big bottle of Kirkland brand course-ground black pepper is pretty darn good and not much of a compromise for the time saved.
I sure would like to hear your thoughts on refrigerated storage time as-is and if you used a canning procedure with heat, what would the storage expectations be. Thanks.
I've been making homemade bbq for years. Some will tell you to use them within a week or two, but with all the salt, sugar, and vinegar in there it has a surprising shelf life. I have a sauce in my fridge I made about a month ago that's still fine.
We’re gonna do a basic sauce *Proceeds to put in Hickory Smoked Jalapeño Mustard thats been dry aged for exactly 376 days in a cave on Mt. Everest carried down by a three legged mule*
Thanks for making this from scratch. I know you sell a great selection of packaged rubs and sauces but i need to make everything from scratch due to food sensitivities and allergies in our family. We’ll be trying this recipe today!
I haven’t had very good luck making my own sauces but I think I’ll give this one a try. I’d like to see more sausage recipes. Jalapeño cheddar is always a great one. Maybe a Scotch Egg or Boudin Balls?
I wonder how ground Sichuan peppercorns would taste in there. My guess is the sugar would reduce the numbing heat, but the flavor would still be there.
Not chef Tom but tomatoes paste would just make the sauce richer and help thicken a bit. The difference in the can of tomatoes is just minor differences in quality. Better quality tomatoes = cleaner tasting sauce. IMO
I wouldn't count on it. This channel is to promote their website and show how to use the grills, rubs, etc that they sell. The only Webber grill they sell is the Summit grill which is a whole different animal. Check out the BBQ Pitboys. All of the cooks they did on their older videos were done on a Webber kettle.
Hi Chef John, can't seem to find the recipe, the link is not working, could you tell me how much of the smoked paprika, ground onion, ground garlic and cayenne pepper you put in please, I am keen to try this recipe but may nee hard to find a few of the items here in France, thanks Paul
Wow!very spicy colourful yummy sauce,i feel like tring it at once. But generally people say that"if we heat honey too much,it turns poisonous ..pls let me know
Check out swine life bbq's channel for a really good white sauce recipe. I use a little less vinegar because I like it a little thicker but it's great and has a little heat on the back end.
Hello your sauce is great, I will make it for my next BBQ. Can you show me how to get crispy chicken wings from the smoker? even if brisket and pp are already in there? thank you and good smoke
Do you know how to make a mop sauce? I’m looking for the famous Snows mop sauce. Water, onions, butter, Worcestershire sauce, mustard, mustard flour, and apple cider vinegar. Not sure of the measurements of each.
you were using a Vitamix Blender,why not leave the sauce in it after it's mixed then run it on high for 6 minutes,it will give you the same heat as using another pan
You should add the recipe in the video description. The link is bringing a 404 now so I have to back track the video and write everything down when it comes up 😐
That can only be American, always using twice the amount of sugar than needed, because your tastebuds are messed up, with all the fructose in your products :P
Nice recipe - One of the best pieces of advice I was given when measuring honey is coat the measuring spoon or cup with oil first and the honey slides right off. Sounds simple but I find it a real hassle-saver
Thanks for the tip! I'll try that. Typically I just eyeball the honey 🍯 to skip that clean up step all together. Have a great day!
That's what I used to do. Now if a recipe has oil AND honey, I just make sure I measure the oil first and - ta-daa - pre-oiled measurer! Also works well for black treacle (molasses on the US side of the pond)
This tip is an absolute gem! This tip alone was worth reading the comments section.
I've been making sauces for years. We're actually in the process of getting our own company up and running with 10 sauce types and 8 dry rubs to start. The fact you did NOT use ketchup made me immediately hit the subscribe button. Good on ya bud.
"How to make sauce -
Step 1: buy sauce"
Can you share your recipe with me? I want to start BBQ sauce business in my country .
@@washingtonminerals4797 sorry bud. The recipe is the what gives me a product. And the recipe that I base my sauces on was my grandfather's, can't give away family secrets 😉👍
@@robertpaulson8790 If you're talking about tomato sauce vs using ketchup, you can either buy plain tomato sauce or make your own. It's cheaper to buy it premade with no salt added. But you're right, ketchup is already a multi-ingredient sauce lol.
I agree with you I did the same :)
Just started smoking meat at my house, started with some trout (which was my first attempt at anything and severely ruined) then went to chicken that turned out really good and eventually worked up to a 10lb pork picnic shoulder which I nailed! Watching these instructional videos along with watching a few others have really helped. Made my own Carolina gold a few weeks ago that family and friends loved and can’t wait to try this! Of course I tweak some things to make it my own but keep these coming!! I’m loving the whole process from prepping to watching friends and family lick there plates clean!! Thanks for the tips!!!
Exactly what i was looking for. No bs and no ketsup.
Just made this Sauce, tastes fantastic, going to use it on stuffed onion rings tomorrow.
Awesome recipe thanks for sharing! Your video is really useful straight to the point and no BS.
Much appreciated! Thanks for watching!
I loved the idea of this sauce and it was great to see one that didn't use ketchup. A great recipe that inspired me to try it! Many thanks!
Honestly your channel is always so clutch for the recipes and ideas, thanks!
Made this tonight. Great flavor, and you can use it across multiple types of meats. Only took a few minutes to whip up. Thanks !
Thanks for watching!
Making this sauce today for my Father's Day ribs tomorrow!
Happy Father’s Day hope your ribs turned out well
Made this today. I switched apple cider vinegar and used white wine vinegar instead. Didn't use honey just brown sugar. I also added a pinch of lemon pepper. This recipe is fantastic! Thanks for sharing this. 👏👏👏
That's awesome. We appreciate your sharing your spin on the recipe. Thanks for watching!
The general recommendation for pepper is to do fresh ground. While there is no doubt that fresh-ground pepper is really great, sometimes it’s a pain in the wazoo to do a lot of grinding. I’ve found that the big bottle of Kirkland brand course-ground black pepper is pretty darn good and not much of a compromise for the time saved.
My Costco doesn't carry course ground pepper. Only fine ground and whole peppercorns 😭
1:24 That mustard bear got disrespected LOL
This is a recipe i'm definetly gonna try
I just discovered you in these 4-5 days . and became a fan of chef tom .... and his BBQ..
this channel offers nothing but BBQ....
I sure would like to hear your thoughts on refrigerated storage time as-is and if you used a canning procedure with heat, what would the storage expectations be. Thanks.
I've been making homemade bbq for years. Some will tell you to use them within a week or two, but with all the salt, sugar, and vinegar in there it has a surprising shelf life. I have a sauce in my fridge I made about a month ago that's still fine.
We’re gonna do a basic sauce
*Proceeds to put in Hickory Smoked Jalapeño Mustard thats been dry aged for exactly 376 days in a cave on Mt. Everest carried down by a three legged mule*
😅😂🤣
AHHAHAHAHAH "BASIC" mygosh
“You’re gonna need some Heinz ketchup, kosher salt, half a cup of tap water....and the toe of a one eyed warlock.”
During full moon and the mule was virgin
Said mule must have been birthed on Mt. Saribachi.
Can't wait to try this it sounds amazing!!! Thank you!
Really digging this series… Thanks for doing it guys
Gotta love no ketchup! Just made and this bbq sauce and it is amazing which is a real deal keeper. Can't wait to try on next pork recipe. THANK YOU
The quality of the video is so good.
Love all y’all do. Thanks for everything
This came out amazing! Thank you!
very good way to do it! well loaded with ingredients. Regards!
Thx again sir, I keep hearing how fresh black pepper taste much better than already ground. So I will now try it. Thx again...👍
Recipe made from fresh spices hits me to subscribe your channel , the thing you describe that fresh black paper which is used in sauce gives aroma 😍
Thanks for making this from scratch. I know you sell a great selection of packaged rubs and sauces but i need to make everything from scratch due to food sensitivities and allergies in our family. We’ll be trying this recipe today!
Kevin, did you try the sauce and if so how did you like it?
@@monkeydoctorofthelostworld7468
We tried it. I confess: I don't measure anything, so I'm sure mine is different, but it is good!
Loved the recipe, it was a real winner! How long will it last refrigerated?
Do you like @n@L?
Your videos are always so inspiring
I haven’t had very good luck making my own sauces but I think I’ll give this one a try. I’d like to see more sausage recipes. Jalapeño cheddar is always a great one. Maybe a Scotch Egg or Boudin Balls?
Gregory Morton can you share your recipe too
Thank you Chef Tom
This sauce must be a hit on a burger i will try it very soon thx for the recipe
Great, now I can make my own BBQ Sauce - thanks for sharing again 👍👍👍
I wonder how ground Sichuan peppercorns would taste in there. My guess is the sugar would reduce the numbing heat, but the flavor would still be there.
I am literally doing this recipe NOW 👍
Awesome! Thanks for share.
Thanks for watching!
Hi chef Tom. I have a couple of questions: Does it matter what type of canned tomatoes you use and could you combine it with a tomato paste?
Not chef Tom but tomatoes paste would just make the sauce richer and help thicken a bit. The difference in the can of tomatoes is just minor differences in quality. Better quality tomatoes = cleaner tasting sauce. IMO
You cand find san marzano plum tomatoes at walmart
Thanks for sharing 🙂
Love this!
Great! I like to use appel and pear syrup for sweetness and sourness, works very well.
How long will this last? Shelf life ?
Wondering if you could do or smoked savory bean recipe thank you
Nice recipe man
your the man tom
Looks delicious
Thanks CT, you're the best. Looking forward to trying this one out over the weekend.
Thank you
I'd like to see you make ribs on a weber kettle grill, something I haven't seen on your channel, thanks
I wouldn't count on it. This channel is to promote their website and show how to use the grills, rubs, etc that they sell. The only Webber grill they sell is the Summit grill which is a whole different animal. Check out the BBQ Pitboys. All of the cooks they did on their older videos were done on a Webber kettle.
Going to try it
Bob Cooney
Salt Lake City Utah
I’d make that ....... nice work Chef
Excellent recipe without ketchup
Nice sauce reciep
Bro I love that apron semper fi
Hi Chef John, can't seem to find the recipe, the link is not working, could you tell me how much of the smoked paprika, ground onion, ground garlic and cayenne pepper you put in please, I am keen to try this recipe but may nee hard to find a few of the items here in France, thanks Paul
Iron Solomon is the man!!! I'm telling you
That sauce would probably be killer on a pulled pork sandwich
you're the best. I love that.
Thanks for watching!
I'm doing this recipe right now, but reducing it in the smoker with some hickory smoke.
Finally I found it...
The tombo- wait this isn't the sauce, this is sauce sauce.
Always great content, thanks so much!!! 👍👊
How about for the next bbq sauce some of that thin Carolina style sauce?
Wow!very spicy colourful yummy sauce,i feel like tring it at once. But generally people say that"if we heat honey too much,it turns poisonous ..pls let me know
how long will it last in the fridge?
I would love to see you do a couple of different sauces, say a mustered based BBQ, a vinegar based BBQ, and maybe a Alabama White BBQ.
Check out swine life bbq's channel for a really good white sauce recipe. I use a little less vinegar because I like it a little thicker but it's great and has a little heat on the back end.
A love a bearded man who can cook sth sweet and spicy
I just made a batch yesterday with ketchup but next time i'll try it with tomato!
you have to put all the ingredients in the description
www.atbbq.com/thesauce/how-to-make-barbecue-sauce/
Hello your sauce is great, I will make it for my next BBQ. Can you show me how to get crispy chicken wings from the smoker? even if brisket and pp are already in there? thank you and good smoke
I move my wings off the smoker and over to the grill after 75 minutes or so. 400 degrees for 10 min or so and theyre nice and crispy
This is just brilliant. Can you please show a vinegar-based BBQ sauce?
I'm not really into sweet sauces. :) Thnaks!
Hey Tom how about doing a vid on glazes
YUM!!!!!!!!!!!!
Merhaba, şeker ve bal mangal da kanserojen olmaz mı?
I want to duplicate burger kings bbq sauce, that stuff is so good I could drink it
A little bit of cayenne
*dumps a full cup of cayenne*
"Maple smoked turbonato" what?! I want some
Do you know how to make a mop sauce? I’m looking for the famous Snows mop sauce. Water, onions, butter, Worcestershire sauce, mustard, mustard flour, and apple cider vinegar. Not sure of the measurements of each.
you used the best Italian tomato sauce Ciao ,,,,they use it for pizza sauce I know this company so well
Should be a really nice recipe. Still waiting for a small pig on the Yoder 640.
What kind of knives do you use
How many grams is 1/2 cup?
you were using a Vitamix Blender,why not leave the sauce in it after it's mixed then run it on high for 6 minutes,it will give you the same heat as using another pan
Can I store it for branding and selling purpose
Have you made this recipe with ketchup & what flavor difference?
You should add the recipe in the video description. The link is bringing a 404 now so I have to back track the video and write everything down when it comes up 😐
Think you can make a video on making your own injection marinade??
Why’d he put the bbq sauce on the chicken bone? Genuine question
sauce👍
YUM!
I love a sweet sauce I have a sweet tooth and I love it
Can you get chef Brit to teach us how to make our own English Muffin buns?
Nice recipe but the link doesn't work
Can I use regular fresh tomatoes instead of canned tomatoes?
Youre probably going to have to cook it down a lot longer (like hours). Canned tomatoes are already cooked for quite some time.
Need that apron
www.atbbq.com/accessories/apparel/aprons/digital-camo-apron.html
What’s a good replacement for pineapple juice? I’m allergic
Orange
I tried this and it's good but I'd cut the pepper in half
That can only be American, always using twice the amount of sugar than needed, because your tastebuds are messed up, with all the fructose in your products :P
Getting diabetes just watching him add so much sugar
The link to the full recipe doesn't work.
Now I understand why I never like barbecue sauce growing up ,, you are enjoying your meal with a load of sugar
would like to try a sweet cumin based sauce
I'm pretty sure you make home defense videos
Like a G