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Thread: HELP! Son of Grok's bbq sauce recipe!

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  1. #1
    Join Date
    Mar 2011
    Posts
    13

    HELP! Son of Grok's bbq sauce recipe!

    Does anyone have the recipe written down? I've used it a couple of times but always relied on the link, but it's vanished from the internet and I can't find it!
    Can anyone help? I'll write it down this time...

    Thanks!

  2. #2
    Join Date
    Mar 2012
    Posts
    19
    I saved it in a Word file when I found it. At least, I think this is the one you want. It's the "zesty" one, right?

    Ingredients:
    - 1 6oz can tomato paste (preferable organic)
    - 1 to 1.5 cups of beef stock (I made my own but if you buy, you want it without salt)
    - 3 Cloves Garlic
    - .5 of an onion
    - 2 tablespoons dijon mustard
    - 2 tablespoons apple cider vinegar
    - 1 tablespoon Extra Virgin Olive Oil (EVOO)
    - 1 teaspoon sea salt
    - 2 tablespoons chili powder

    Directions:
    1. Grate your onions and dice garlic as fine as possible. You want your BBQ sauce a little chunky but the more fine you dice these, the better the flavor will spread through the entire sauce.
    2. Combine all ingredients in a sauce pan. Whether you use 1 cup or 1.5 cups of beef stock will depend on how thick you want your sauce.
    3. Bring sauce to heat on stove with a low setting.
    4. Cover and simmer. Stir frequently and taste regularly. The longer you simmer, the more consistent your flavor will be. I simmered for 20-30 minutes.
    5. Enjoy!

  3. #3
    Join Date
    Mar 2011
    Posts
    13
    That's great, thank you so much!

  4. #4
    Join Date
    Jun 2009
    Posts
    15

    Thank you!!!

    Quote Originally Posted by Faith S. View Post
    I saved it in a Word file when I found it. At least, I think this is the one you want. It's the "zesty" one, right?

    Ingredients:
    - 1 6oz can tomato paste (preferable organic)
    - 1 to 1.5 cups of beef stock (I made my own but if you buy, you want it without salt)
    - 3 Cloves Garlic
    - .5 of an onion
    - 2 tablespoons dijon mustard
    - 2 tablespoons apple cider vinegar
    - 1 tablespoon Extra Virgin Olive Oil (EVOO)
    - 1 teaspoon sea salt
    - 2 tablespoons chili powder

    Directions:
    1. Grate your onions and dice garlic as fine as possible. You want your BBQ sauce a little chunky but the more fine you dice these, the better the flavor will spread through the entire sauce.
    2. Combine all ingredients in a sauce pan. Whether you use 1 cup or 1.5 cups of beef stock will depend on how thick you want your sauce.
    3. Bring sauce to heat on stove with a low setting.
    4. Cover and simmer. Stir frequently and taste regularly. The longer you simmer, the more consistent your flavor will be. I simmered for 20-30 minutes.
    5. Enjoy!
    You just saved my brisket from doom. I knew I should have included the whole recipe instead of just a link the couple of times I've used it in food posts. That won't happen again. Thankfully, I just Googled sog BBQ and this was the top hit. Popped right over. Thanks Mark & Co for the valuable community support!

  5. #5
    Join Date
    Feb 2012
    Posts
    3
    Do you know if this BBQ sauce can be frozen?

  6. #6
    Join Date
    Mar 2011
    Posts
    13
    I believe it can! You could also jar/bottle it.

  7. #7
    Join Date
    Mar 2011
    Location
    Manchester, UK
    Posts
    329
    By tomato paste do you mean tomato purée ? Not pessata?
    Perseverance is not a long race; it is many short races one after the other.
    Walter Elliot

    I am a horse for a single harness, not cut out for tandem or teamwork; for well I know that in order to attain any definite goal, it is imperative that one person do the thinking and the commanding. Albert Einstein

  8. #8
    Join Date
    Mar 2011
    Posts
    13
    Quote Originally Posted by badbunny View Post
    By tomato paste do you mean tomato purée ? Not pessata?
    Yes, paste or puree, the concentrated stuff, not passata which is basically liquidized tomatoes.

  9. #9
    Yum! Can't wait to try....how long do you think this will keep in the fridge?

  10. #10
    Join Date
    Mar 2011
    Posts
    13
    Quote Originally Posted by HealthyGirl View Post
    Yum! Can't wait to try....how long do you think this will keep in the fridge?
    There or four days at least I should think. Though I use it in a seriously good pulled pork recipe ( houseofbodybuilding.com/forum/index.php?topic=1476.0 if you're interested), and a big batch stays in the fridge for picking & quick meals for several days.
    You could also try putting it in sterilized jars for future use.

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