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at duplicating Pete Wheless’ barbecue sauce…

Basically this, doubled, plus 3/4 cup of sorghum and 1/3 cup of lemon juice

Tomato Barbecue Sauce
INGREDIENTS:

* 2 T brown sugar
* 1 T dry mustard
* 1 T celery salt
* 1 T cayenne
* 1 T pepper
* 1 T paprika
* 2 T cornstarch
* ½ t allspice
* 1 large can tomato juice
* 1 /2 t Worcestershire sauce
* 1 c white vinegar
* 1 T grated onion

Verdict thus far–touch too much heat, touch too much celery salt.

This entry was posted on 2 July 2008 at 4:12 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

6 Comments

  1. WRE says:

    The real question is why you’re bothering with a tomato-based sauce in the first place, but then again, if the question even has to be asked, why bother asking it?

    10 July 2008, 11:54 am

  2. Bigwig says:

    Ah. I cook a pig each July 4th. Eastern NC sauce, aka “real barbecue sauce,” is a given. I also chop some pig without sauce up for those who prefer to dose it themselves. But, since the Sainted Wife is from South Carolina, I also use a sauce from her home town for yet another platter–Pete Wheless. We didn’t get a chance to buy any this year, so I tried cloning it.

    11 July 2008, 8:28 am

  3. WRE says:

    I’m impressed - a pig/year. My experience with SC sauces has been a good one, although I seem to recall that what I had was mustard based. I could be wrong on that score, though.

    So, how do you do your pig? Do you dig a pit? I’m interested in doing one myself sometime, and am interested in your experience with it.

    12 July 2008, 7:35 am

  4. Bigwig says:

    There are four based SC sauces that I’ve heard of; heavy tomato, light tomato, mustard and a vinegar-based. The area around the wife’s hometown typically serves the light, I think. I’ve never had the mustard.

    Cooking the pig is the easiest part of the whole experience, though making sure the temperature stays in the correct range is nerve-wracking until you’re sure of your cooker. I use a natural-gas cooker rather than a pit. I don’t think the wife would forgive the damage to the lawn, and I’m not brave enough to attempt a charcoal cooker yet.

    I follow the guide found here–it’s not let me down yet.

    12 July 2008, 9:34 am

  5. WRE says:

    Cool. I’ll check it out. This is making me hungry…

    12 July 2008, 11:15 am

  6. SgtF says:

    Good lord, what is it with the Carolinas and mutant BBQ sauce? I’ve been here for three years now and haven’t had a good BBQ yet.
    But then, I’m one of those degenerates who prefers the Georgia style. I should be happy to HAVE BBQ, considering what folks eat for “traditional” food back home in the Midwest. (Lutefisk. Good god.)

    15 July 2008, 8:38 am

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