Bulls Eye BBQ Sauce (Hickory)

Submitted by Mr. Sauce

"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

• 1 cup water
• 3⁄4 cup corn syrup
• 1⁄2 cup tomato paste
• 1⁄3 cup dark brown sugar
• 2 tablespoons blackstrap molasses
• 1 teaspoon pickling salt
• 1⁄4 teaspoon onion powder
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 teaspoon ground mustard
• 1⁄4 teaspoon paprika
• 1 pinch cayenne pepper
• 2⁄3 cup white vinegar
• 1 1⁄4 teaspoons hickory liquid smoke

directions

1. 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.
2. 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.
3. Add liquid smoke and whisk to combine thoroughly.
4. Ladle hot mixture into hot, sterilized, sealable bottles and seal. Allow bottles to cool.
5. Store in cupboard. Keeps 24 months or more.
6. Refridgerate after opening.
7. Remember to follow the instructions. Timing of added ingredients does make a difference.
8. Single batch makes 500ml.

Reviews

[Abby Girl]

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!!

 

[tornadoes three]

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