Bulls Eye BBQ Sauce (Hickory)
"From the secret vault of "MR. SAUCE".
Once again, this is the real deal folks. Not just a close copy. This BBQ Sauce is very likely the best ever made.
The posting of this recipe is due entirely to the relentless insistence of my "Guinea-Pig Club". Those fearless, unsung heros with no regard for personal gastronomic safety. I love you guys. This one's for you.."
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 236.59 ml water
- 177.44 ml corn syrup
- 118.29 ml tomato paste
- 78.78 ml dark brown sugar
- 29.58 ml blackstrap molasses
- 4.92 ml pickling salt
- 1.23 ml onion powder
- 1.23 ml garlic powder
- 1.23 ml fresh ground black pepper
- 1.23 ml ground mustard
- 1.23 ml paprika
- 0.25 ml cayenne pepper
- 157.80 ml white vinegar
- 6.16 ml hickory liquid smoke
directions
- In a large pot, combine water, corn syrup, tomato paste, brown sugar, molasses, salt, onion powder, garlic powder, black pepper, ground mustard, paprika, and cayenne pepper. Whisk until combined and bring to a boil. Reduce heat to a simmer and cook uncovered for 15-20 minutes.
- Add vinegar, stir to mix and return to a simmer. Cook uncovered for another 15-20 minutes or until thick. Stir frequently to avoid burning.
- Add liquid smoke and whisk to combine thoroughly.
- Ladle hot mixture into hot, sterilized, sealable bottles and seal. Allow bottles to cool.
- Store in cupboard. Keeps 24 months or more.
- Refridgerate after opening.
- Remember to follow the instructions. Timing of added ingredients does make a difference.
- Single batch makes 500ml.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
It tasted exactly like Bulls Eye BBQ Sauce...but this recipe didn't thicken up as much as I would have hoped it would. (I even added a bit more corn syrup) Sorry, but there are other bbq sauces to explore before I would come back to this one!! -
Mr. Sauce, Occasionally my DH will "christen" certain recipes as the family default recipe. Congratulations, you have made the cut. This is a goo, tasty barbecue sauce. We made the sauce and let it settle over night. Last night we used it on some pork ribs and we were delighted with outcome. I followed your instructions to the letter and I do agree with you that the times should be adhered to. Thanks for another great one. T3
RECIPE SUBMITTED BY
Born in the 1950's in Manchester, England and immigrated to Canada while still young and impressionable.
Raised by blue blood british parents who, with staunch british authority, brought me up often kicking and screaming on traditional English fare.
From this came my passion for true and authentic British dishes and condiments.
As these items were not to be found on Canadian menus or in stores, my only recourse was to recreate them myself.
I've been successfully cloning the Brand Name guys for over 30 years to the delight of friends and strangers alike. My hope is you will enjoy them too.
