Anyone with half a brain. Recipe looks like everything I love in a sauce. Huge shoutout to Bar-A for sharing this. You don't see that often. Thanks Coop!
Looks really good. Will definitely give it a go. Looking forward to your putting it to use video (and all your videos !!) I also like L&L's beet BBQ sauce. I scaled it down from one of their videos. Goes particularly good with Beef Cheeks.
I absolutely will! I'm glad I found your channel. Subbed and will be going through your older videos as well as watching for new content. Thanks for all you do to educate us back yard folks!
Here it is converted back to imperial in small batch form. I'll admit, it's not exact, but it's close and I've made it using this and it's the best BBQ sauce I have ever had if you like vinegar based sauces: 1 cup ketchup 1 cup honey 3/4 cup mustard 1/2 cup apple cider vinegar 1/2 cup of water 1/4 cup of worcestershire 1/4 cup brown sugar 2 tsp pepper 2 tsp onion powder 2 tsp garlic powder 1 tsp salt 1/2 tsp red pepper flake 1/2 tsp paprika 1/2 tsp cumin
I found it hilarious when I watched an old video about Bar a bbq and they were giving there recipe for sauce. I was shocked and filled with a bit of pride to find out my own sauce is very close to theres. It made me feel like I am definitely on the right track if ours are that similar. I love the open sharing and willingness to teach others what we have tried and learned.
The good ones share. As big and famous as Emeril Lagasse got, he always provided you recipes to his seasoning blends if you decided to make them yourself.
I just made this BBQ Sauce. I did cut the honey in half. Tasted plenty sweet to what I`m used to. Looking forward to using this on my pulled pork. Really like the color. Thanks again.
This is a solid recipe! Best BBQ sauce I have ever had hands down! Last a long time in the fridge had mine in fridge for a month and it’s perfectly fine!
I’ve tasted this sauce, made by Dave at one of his classes. Gob Smackingly good. Better than any sauce i have ever bought. Going to make some and pour it on all the food I don’t like.
I just made this sauce today, and it's the best Texas bbq sauce I've ever tried. I live in Texas and can't find a recipe as good as yours. Thank you very much!
Made it last night. I can confirm that it's really good. Has a nice balance of sweet, acidity, heat, tang, etc. It reminds me of a BBQ sauce recipe in a Marlboro cook book I received years ago but a little lighter in color. Will definitely keep this recipe around.
You could add a little tomato paste to darken the colour if you like. It already has ketchup in it anyway. (Or cook the tomato paste for a couple of minutes to get and even richer flavour and colour. Cheers.
Made it! Was fantastic! I put 12 bone in chicken thighs on the Weber bbq. Set offset then stacked on top of each other and slowly mopped the sauce. It was a super successful cook.
Just made a batch of this - FANTASTIC!!! Thank you for sharing! Similar to Salt Lick, but I thought it was a bit more like the sauce at City Meat Market in Giddings. I'll be using it on some ribs tonight for Sunday dinner - thanks!!
Never made BBQ sauce before but this one looks really good so I'm excited to try it. I was worrying about converting from grams back into imperial but after a re-watch I noticed you were using the force to measure - so I'm less worried now.
Thank you i smoked a pork butt and made this sauce. Got many picky eaters and everyone was loving the taste. Had two other store bought sauces and this was the one that everyone wanted.
That looks very similar to Pride of Deercamp BBq sauce from ingredients to color except for the cummin. All I know is that it's great on pork, been making up batches for years, have 3 in the frig now. The other exception is my recipe called for it to cooked and then rested to a cool. Found the recipe with a bit a history in one of Geoff Smith's recipe books. He had a PBS cooking show back in the 80's into the 90's called the Frugal Gourmet. Yes, it is a great sauce, thanks for spreading the love.
Tried this sauce. Perfect sauce and exactly what I've been looking for in a mustard based sauce. Balance of mustard, vinegar, sweet and savory. I didn't think I'd like it because I don't like sweet sauces and the amount of honey and sugar in it, I figured way too sweet. That's not the case. So for those looking to make it, here's my suggestions. -Dont cook it. I feel it changes the flavor and definitely changes the texture to a thicker consistency. -Use a 16 mesh black pepper. It distributes better than coarser ground black pepper. -if you have a spice grinder which I'm sure most of you do if you are watching bbq videos, pulse the red pepper flakes through a spice grinder to break down the big flakes a little. You don't want to powder it, just make them a little smaller so it distributes the heat and flavor better throughout the sauce. Thank you Wilsons for sharing this and thank you to Bar A bbq for sharing your recipe. This will be my go to mustard/Texas style sauce going forward.
Just to add, I've tried a TON of mustard based bbq sauces, including rhe L&L sauce, and none of them hit what I was looking for. This reminds me of a cross between a Texas bbq sauce and a Carolina bbq sauce would be the best way to describe it.
Definitely trying this i usually make a homemade Carolina gold BBQ sauce or a bourbon bbq asdong this to a must try on some ribs, chicken , heck maybe some burnt ends too
So I enjoyed learning about you watching Chud’s channel and then getting inspired watching your peach cobbler recipe vid. Now this. I like your precision of using grams in your recipes. Making both this weekend. Carry on!
Sometimes if you use bbq sauce on the meat during the cooking process it ruins the left overs , once that flavour is on them it’s hard to use the leftovers for another meal with the left overs , best to keep it neutral and dip
Wow. This is almost tit-for-tat with another Homemade BBQ sauce I found on Southern Living. That's not a knock on the restaurant owner - it's a testament to the fact that this sauce is near perfect. There are some (VERY) minor differences. For example, the SL article has two dashes of hot sauce instead of red pepper flakes. And the ratios are slightly different. I'm gonna have to try both and make a judgement call!
As a central Texan, I appreciate your observations and the specificity of how you look at the craft! If you swing through San Antonio (hour from Austin), check out 2M!
Dave, many thanks for sharing this fantastic sauce. Thanks also to Coop @bar a bbq for the permission, top man👍🏼 Hope to catch up in person in September 😜
The best bbq sauce ever for me was the type that wrapped packet ribs from brake bros in the 80s The tang was incomparable and no smokiness Probably from e numbers or maybe my not jaded palate made it really pop Wish I could recreate it clean
Will def make this. First victim will be smoked chicken wings. That vinegar always does a nice job with cutting the fattiness of the wing which is why buffalo sauce is made from vinegar hot sauce.
Dude… I have attempted to make bbq sauce several times a couple years back and gave up. Sticking with store brands. I just whipped this up together as I had every ingredient in the pantry. MY LORD. Destroys every premade bbq sauce I have! Thank you
This recipe in the video is a solid base BBQ sauce I also am not a fan of a lot of store bought BBQ sauces, but there is one brand that has a couple really like. Kinder's Black Cherry Chipotle and their Bourbon Peach sauces are excellent. For the sauce in this video I would use turbinado (raw) sugar because it has a higher smoke point and I like to caramelize sauces onto what I'm cooking at the end. Honey is good flavor wise, but that added protection against burning is very nice to have. Flavor wise I like a bit more Worchestershire and a bit of liquid smoke (which is made from burning wood with some moisture and condescending the steam from the burning wood). As a base sauce goes it's a great place to vary the flavors with simple tweaks. Apple cider vinegar is good, but for a twist I would use raspberry vinegar. The point here is once you've made a sauce like this enough times feel free to make small changes and see what you think
Nice one Dave, i have friends who live in Montgomery who know these lads very well and say they are lovely people and there bbq is on point. We are looking at going to see our friends soon and will definitely go see Bar a bbq and their food.
This is a slightly different recipe than I saw them provide to Vegan Eater during his review of the BBQ restaurant. There was no mustard, paprika, or red pepper flakes in the original. Interesting enough I made a batch (from the other recipe) just today & then this video popped up in my feed! (Google is watching & listening ALWAYS). Anyways I thought the recipe could use some mustard flavor so I ad-libbed that ingredient & it turns out that is now an ingredient! Lucky guess on my part! Its great!
I think I will try this. Look great!! Has anyone tried swapping the mustard and ketchup amounts? Wondering how much it would change(I'm a bigger fan of mustard than ketchup)
Are your percentage correct or the is measurement the correct recipe? Just notice a couple of differences in the weighed out part. You have 1% for salt , red pepper flakes, paprika, cumin but in the recipe you have 4g of salt and 2g for the rest. You also mentioned in the video smoked paprika which is different that just regular paprika. Also I was writing down the recipe while watching the video and some of the measurement are different than the ones written in the recipe description. Great video by the way.
Luling’s “City Market” BBQ Sauce 1-8 ounce can of Tomato Sauce 5 Tablespoons of Brown Sugar ¼ cup of Yellow Mustard 3 Tablespoons “Louisiana” hot sauce (Texas Pete Original is good) 1 Tablespoon White Vinegar 1 teaspoon coarse ground Black Pepper Stir and serve. No cooking. (makes about 12oz)
I made a batch of this last night it was fantastic! A little sweat with a sharp vinegar punch that will cut through a fatty pulled pork fantastically! Thanks for sharing the recipe.
By the way, minus the ketchup, this is more like a North Carolina vinegar-based BBQ sauce. I'll try it on some Carolina suckling pig smoked pulled pork!
Just made this sauce. Thanks for the recipe and video, love your channel. The sauce is everything you describe, love it. Reminds me of Salt Lick Original sauce. One suggestion for others making this is to start with half the honey, then add more to taste. Looking forward to trying it on some pork. Cheers
I just made this BBQ Sauce. I did like you and cut the honey in half. Tasted plenty sweet to what I`m used to. Looking forward to using this on my pulled pork.
Just made some now, had most of the ingredients in already (subbed the honey for some hot honey I had), and it's damn good! How long will it last for in the fridge?
Yip, I'll give it a bash....just using 1gm of chili flakes though coz our 8 year old granddaughter is still building up her tolerance to chili heat. Cheers from Aotearoa New Zealand.🇳🇿🇳🇿🇳🇿
The only thing I don't like about this recipe is that it is in Metric instead of English and I had to convert all the measurements. LOL. However, it looks like a delicious recipe for someone like me that doesn't like thick goopy sweet sauces.
The percentages don't add up to the amounts you used. Example - I used 235g for the 100% ratios. 1% of salt would be 2.35g, however, your scaled down recipe uses 4g of salt for a smaller amount.
Made a small batch of this last night. Tastes good! Will have it with some wings tonight! Would you also put some on as a pre-marinade before cooking? Thanks!
That’s awesome thank’s for watching. Personally, I wouldn’t. It’s got a lot of honey in it as well as brown sugar - it will burn easily and if it does, will be extremely bitter. I’d rather not take the risk and just apply after!
I absolutely can not do mustard, at least in the yellow squeeze kind. Would anyone have a substitute, or would the omission of it get me close enough? I use olive oil as a binder and I’m ok with all vinegars. Maybe ground mustard seed?
Ok, so, I made this without the mustard. It is exactly what I was looking for in a sauce. My unexplainable Mustard fear is real and this works without it very well to be honest.
Will you give this sauce a try?
Anyone with half a brain. Recipe looks like everything I love in a sauce. Huge shoutout to Bar-A for sharing this. You don't see that often. Thanks Coop!
Looks really good. Will definitely give it a go. Looking forward to your putting it to use video (and all your videos !!) I also like L&L's beet BBQ sauce. I scaled it down from one of their videos. Goes particularly good with Beef Cheeks.
I absolutely will! I'm glad I found your channel. Subbed and will be going through your older videos as well as watching for new content. Thanks for all you do to educate us back yard folks!
Can you buy it already bottled?
@@horacejones5226 nope. Just their house made sauce they use. They may or may not even still use it! Not sure
Here it is converted back to imperial in small batch form. I'll admit, it's not exact, but it's close and I've made it using this and it's the best BBQ sauce I have ever had if you like vinegar based sauces:
1 cup ketchup
1 cup honey
3/4 cup mustard
1/2 cup apple cider vinegar
1/2 cup of water
1/4 cup of worcestershire
1/4 cup brown sugar
2 tsp pepper
2 tsp onion powder
2 tsp garlic powder
1 tsp salt
1/2 tsp red pepper flake
1/2 tsp paprika
1/2 tsp cumin
Thank u
*All in grams
206 Ketchup
206 Honey
150 Mustard
113 Apple Cider Vinegar
90 Water
50 Brown Sugar
48 Worcestershire Sauce
9 Black Pepper
9 Onion Powder
7 Granulated Garlic
4 Salt
2 Red Pepper Flakes
2 Smoked Paprika
1 Cumin
Mix. Heat to mix if desired.
113 GR apple cider vinegar is very too much !!!! 15 gr is enough !
and why do you add water ????
I found it hilarious when I watched an old video about Bar a bbq and they were giving there recipe for sauce. I was shocked and filled with a bit of pride to find out my own sauce is very close to theres. It made me feel like I am definitely on the right track if ours are that similar. I love the open sharing and willingness to teach others what we have tried and learned.
The good ones share. As big and famous as Emeril Lagasse got, he always provided you recipes to his seasoning blends if you decided to make them yourself.
I just made this BBQ Sauce. I did cut the honey in half. Tasted plenty sweet to what I`m used to. Looking forward to using this on my pulled pork. Really like the color. Thanks again.
This is similar to one that I had at H-E-B called "Texas Tang". Really good on brisket sandwiches, too.
I've made this bbq sauce at least 20 times by now. It's an amazing sauce
@Names_Ethan I noticed you increased the mustard and reduced the water and Garlic. Was this unintentional, or have you tweaked it to your tastes?
This is a solid recipe! Best BBQ sauce I have ever had hands down! Last a long time in the fridge had mine in fridge for a month and it’s perfectly fine!
I’ve tasted this sauce, made by Dave at one of his classes. Gob Smackingly good. Better than any sauce i have ever bought. Going to make some and pour it on all the food I don’t like.
I just made this sauce today, and it's the best Texas bbq sauce I've ever tried. I live in Texas and can't find a recipe as good as yours. Thank you very much!
from tx here and have to say this sauce is the amazing
Austin isn't part of Texas. It is California.
Yes
Made it last night. I can confirm that it's really good. Has a nice balance of sweet, acidity, heat, tang, etc. It reminds me of a BBQ sauce recipe in a Marlboro cook book I received years ago but a little lighter in color. Will definitely keep this recipe around.
You could add a little tomato paste to darken the colour if you like. It already has ketchup in it anyway. (Or cook the tomato paste for a couple of minutes to get and even richer flavour and colour.
Cheers.
Chipotle pepper adobo sauce makes this that much better. few table spoon
Sounds good! I was gonna suggest some cayenne pepper!
I feel the same way about Meat Mitch's "Whomp Sauce"... Best sauce ive ever had hands down...
That stuff is excellent
Made it! Was fantastic! I put 12 bone in chicken thighs on the Weber bbq. Set offset then stacked on top of each other and slowly mopped the sauce. It was a super successful cook.
Just made a batch of this - FANTASTIC!!! Thank you for sharing! Similar to Salt Lick, but I thought it was a bit more like the sauce at City Meat Market in Giddings. I'll be using it on some ribs tonight for Sunday dinner - thanks!!
Never made BBQ sauce before but this one looks really good so I'm excited to try it. I was worrying about converting from grams back into imperial but after a re-watch I noticed you were using the force to measure - so I'm less worried now.
Thank you i smoked a pork butt and made this sauce. Got many picky eaters and everyone was loving the taste. Had two other store bought sauces and this was the one that everyone wanted.
whats great about this is that absolutley everything i can just grab in tesco. thanks for this!!!
Yeah absolutely! Most of the stuff I used was picked up during my weeks shop
We have a honey allergy in the family and we live in Vermont, so naturally I subbed maple syrup for the honey. Really tasty sauce! Thanks for sharing.
That looks very similar to Pride of Deercamp BBq sauce from ingredients to color except for the cummin. All I know is that it's great on pork, been making up batches for years, have 3 in the frig now. The other exception is my recipe called for it to cooked and then rested to a cool. Found the recipe with a bit a history in one of Geoff Smith's recipe books. He had a PBS cooking show back in the 80's into the 90's called the Frugal Gourmet. Yes, it is a great sauce, thanks for spreading the love.
Tried this sauce. Perfect sauce and exactly what I've been looking for in a mustard based sauce. Balance of mustard, vinegar, sweet and savory. I didn't think I'd like it because I don't like sweet sauces and the amount of honey and sugar in it, I figured way too sweet. That's not the case.
So for those looking to make it, here's my suggestions.
-Dont cook it. I feel it changes the flavor and definitely changes the texture to a thicker consistency.
-Use a 16 mesh black pepper. It distributes better than coarser ground black pepper.
-if you have a spice grinder which I'm sure most of you do if you are watching bbq videos, pulse the red pepper flakes through a spice grinder to break down the big flakes a little. You don't want to powder it, just make them a little smaller so it distributes the heat and flavor better throughout the sauce.
Thank you Wilsons for sharing this and thank you to Bar A bbq for sharing your recipe. This will be my go to mustard/Texas style sauce going forward.
Just to add, I've tried a TON of mustard based bbq sauces, including rhe L&L sauce, and none of them hit what I was looking for. This reminds me of a cross between a Texas bbq sauce and a Carolina bbq sauce would be the best way to describe it.
Best recipe description ever!
I translated the recipe to volume...cups TBSP tsp... it's terrific!
Can you share?
Wow, thank you for sharing with us. I will try this, because store-bought are getting too expensive and are often sold-out.
This should last as long as ketchup lasts in a fridge. I bet its still good after a year.
Definitely trying this i usually make a homemade Carolina gold BBQ sauce or a bourbon bbq asdong this to a must try on some ribs, chicken , heck maybe some burnt ends too
So I enjoyed learning about you watching Chud’s channel and then getting inspired watching your peach cobbler recipe vid. Now this. I like your precision of using grams in your recipes. Making both this weekend. Carry on!
This stuff is fantastic! Used Steen’s cane syrup instead of honey because I feel it’s more complex a flavor. And I didn’t have enough honey.
Sometimes if you use bbq sauce on the meat during the cooking process it ruins the left overs , once that flavour is on them it’s hard to use the leftovers for another meal with the left overs , best to keep it neutral and dip
Wow. This is almost tit-for-tat with another Homemade BBQ sauce I found on Southern Living. That's not a knock on the restaurant owner - it's a testament to the fact that this sauce is near perfect.
There are some (VERY) minor differences. For example, the SL article has two dashes of hot sauce instead of red pepper flakes. And the ratios are slightly different. I'm gonna have to try both and make a judgement call!
As a central Texan, I appreciate your observations and the specificity of how you look at the craft! If you swing through San Antonio (hour from Austin), check out 2M!
Appreciate it! I’ll be heading to 2M (stopping in at burnt bean on the way) in April!
@@WilsonsBBQ you probably already know, with 2M, barbacoa get all the deserts 👀
You accent is going to make you have to earn my like on this video.
Dave, many thanks for sharing this fantastic sauce. Thanks also to Coop @bar a bbq for the permission, top man👍🏼
Hope to catch up in person in September 😜
The best bbq sauce ever for me was the type that wrapped packet ribs from brake bros in the 80s
The tang was incomparable and no smokiness
Probably from e numbers or maybe my not jaded palate made it really pop
Wish I could recreate it clean
I made this sauce yesterday, I was impressed. Very tasty, I’m sure today it will be better. Thanks for sharing.
Thanks for the recipe, cant wait to make it. Should I use the ingredients from the video or the description because they are different?
Will def make this. First victim will be smoked chicken wings. That vinegar always does a nice job with cutting the fattiness of the wing which is why buffalo sauce is made from vinegar hot sauce.
Looks like a nice East Texas style BBQ sauce.
Thin tangy sauces are good on lots of stuff.
Will check out BaraBBQ
Thanks man
Dude… I have attempted to make bbq sauce several times a couple years back and gave up. Sticking with store brands.
I just whipped this up together as I had every ingredient in the pantry. MY LORD. Destroys every premade bbq sauce I have! Thank you
This recipe in the video is a solid base BBQ sauce
I also am not a fan of a lot of store bought BBQ sauces, but there is one brand that has a couple really like. Kinder's Black Cherry Chipotle and their Bourbon Peach sauces are excellent.
For the sauce in this video I would use turbinado (raw) sugar because it has a higher smoke point and I like to caramelize sauces onto what I'm cooking at the end. Honey is good flavor wise, but that added protection against burning is very nice to have.
Flavor wise I like a bit more Worchestershire and a bit of liquid smoke (which is made from burning wood with some moisture and condescending the steam from the burning wood). As a base sauce goes it's a great place to vary the flavors with simple tweaks. Apple cider vinegar is good, but for a twist I would use raspberry vinegar. The point here is once you've made a sauce like this enough times feel free to make small changes and see what you think
Used it on pork ribs. Nice change of pace from the traditional ketchup based sauces (even though there is ketchup in it). Thanks for sharing!
Agreed!
Nice one Dave, i have friends who live in Montgomery who know these lads very well and say they are lovely people and there bbq is on point. We are looking at going to see our friends soon and will definitely go see Bar a bbq and their food.
I'll be making that, can't believe I still haven't visited Bar A, not far from me.
You have to go! Its great!
Great recipe mate! tried it myself. Super easy and delicious! i just know this will compliment any meat! Thanks for sharing!
Thanks to you both for sharing, I will be making this when I get back onto the MB1050 after the house move. Walking off drinking the sauce - class!
This is a slightly different recipe than I saw them provide to Vegan Eater during his review of the BBQ restaurant. There was no mustard, paprika, or red pepper flakes in the original. Interesting enough I made a batch (from the other recipe) just today & then this video popped up in my feed! (Google is watching & listening ALWAYS). Anyways I thought the recipe could use some mustard flavor so I ad-libbed that ingredient & it turns out that is now an ingredient! Lucky guess on my part! Its great!
Making it as we speak! Thanks gents!
I think I will try this. Look great!! Has anyone tried swapping the mustard and ketchup amounts? Wondering how much it would change(I'm a bigger fan of mustard than ketchup)
Yes! Great recipe by the looks of it, and great vid!
Just made it and it’s awesome!!
Ive been wanting a sauce for my ribs our dave so ill give this a try. Thank you for sharing 😊
May have to go to Bar A BBQ in July!
Going to try this on my Ribs soon! Thanks !!
Heat it to get rid of the grainy texture from the garlic onion and salt.. it also intensifies the taste
Hmm! I’ll try it out.
Are your percentage correct or the is measurement the correct recipe? Just notice a couple of differences in the weighed out part. You have 1% for salt , red pepper flakes, paprika, cumin but in the recipe you have 4g of salt and 2g for the rest. You also mentioned in the video smoked paprika which is different that just regular paprika. Also I was writing down the recipe while watching the video and some of the measurement are different than the ones written in the recipe description. Great video by the way.
Will try this out thanks!
Thank you for sharing the recipe💯
Let me know if you give it a go!
Looks tasty! Reminds me of the L&L mustard sauce.
This seems delicious and unique in style. I'll give it a go. Thanks for sharing.
Thank’s a lot for watching!
Love these videos man, wish they were longer! keep it up
Thanks! Will do!
Luling’s “City Market” BBQ Sauce
1-8 ounce can of Tomato Sauce
5 Tablespoons of Brown Sugar
¼ cup of Yellow Mustard
3 Tablespoons “Louisiana” hot sauce (Texas Pete Original is good)
1 Tablespoon White Vinegar
1 teaspoon coarse ground Black Pepper
Stir and serve. No cooking.
(makes about 12oz)
100% going to have to make this for my next cook!
I made a batch of this last night it was fantastic! A little sweat with a sharp vinegar punch that will cut through a fatty pulled pork fantastically! Thanks for sharing the recipe.
This sauce is outstanding. Thank you!
I’m going to try it for sure!
Thanks for sharing, Dave! Will definitely give this a try. 👍😋🤠
Thank’s a lot for watching!
Going to make me some today. Thanks for the recipe.
Nice! Let me know what you think!
Just made this. It's amazing!!!! Thank you so much
That’s awesome! Thank’s a lot for watching!
By the way, minus the ketchup, this is more like a North Carolina vinegar-based BBQ sauce. I'll try it on some Carolina suckling pig smoked pulled pork!
Into dry rub but maybe I'll try it
Just made this sauce. Thanks for the recipe and video, love your channel. The sauce is everything you describe, love it. Reminds me of Salt Lick Original sauce. One suggestion for others making this is to start with half the honey, then add more to taste. Looking forward to trying it on some pork. Cheers
That’s awesome thank you so much! That’s a good shout. And I may add that suggestion to the recipe in the description.
I just made this BBQ Sauce. I did like you and cut the honey in half. Tasted plenty sweet to what I`m used to. Looking forward to using this on my pulled pork.
I'll be whipping it up today!
Awesome! Thank’s for watching. Let me know what you think!
my brother is making pulled pork for the super bowl so i made this today to take
Awesome! It works real well on pulled pork sandwiches.
I’m going to have to make this and see how it compares to the L&L mustard sauce.
Man I love that L&L sauce. This is definitely not as mustard-y. But it’s a great all-rounder.
@@WilsonsBBQWhat's the L&L sauce recipe?? This would be a great series, different bbq sauces! Short and sweet! Pun intended 😂
@@frank_osuna ha it would! That recipe is on the Leroy and Lewis RUclips channel, I definitely recommend checking it out!
I've made it and it is wonderful stuff! Mustard sweet heat
@@WilsonsBBQ I just saw it! Would be nice if you remade it in a concise format with normal home usage quantities! 🤣
Like earned....well done
Definitely gonna try it
Yes! Thank’s a lot for watching!
Too sweet! What is with this post 1970’s candy barbecue sauce? TONS of sugar.
Have you tried it?
His sauce seems like a play on City Market in Luling, TX
City Market sauce is the best bbq sauce ever created!!!
Defo gonna do this!
Another great video sir thank you 🍻
Thank’s a lot for watching!
Reminds me of the Salt Lick's BBQ Sauce. Looks good!!!
Oh yes!
Epic video as always!!!
This is the sauce i made for my wedding (with your permission) and people still talk about 18 months later 😂
What food scale is that? Looks cool.
Salt lick spicy is the best
Just made some now, had most of the ingredients in already (subbed the honey for some hot honey I had), and it's damn good!
How long will it last for in the fridge?
Yip, I'll give it a bash....just using 1gm of chili flakes though coz our 8 year old granddaughter is still building up her tolerance to chili heat. Cheers from Aotearoa New Zealand.🇳🇿🇳🇿🇳🇿
The only thing I don't like about this recipe is that it is in Metric instead of English and I had to convert all the measurements. LOL. However, it looks like a delicious recipe for someone like me that doesn't like thick goopy sweet sauces.
Good stuff!
How long will it last if stored in a refrigerator?
Looks great, will def give it a try. Have you made Jirby's Jauce? Absolutely delicious!
You freeze leftover sauce I will try this thanks
Why would it not last longer than 10 days? Wouldnt the honey/vinegar/sugar preserve the sauce for much much longer?
Sounds like KC classic
The percentages don't add up to the amounts you used. Example - I used 235g for the 100% ratios. 1% of salt would be 2.35g, however, your scaled down recipe uses 4g of salt for a smaller amount.
I think you should rather go for the gramms. Just did it with the % and I'm not happy yet with the result.
Made a small batch of this last night. Tastes good! Will have it with some wings tonight! Would you also put some on as a pre-marinade before cooking? Thanks!
That’s awesome thank’s for watching. Personally, I wouldn’t. It’s got a lot of honey in it as well as brown sugar - it will burn easily and if it does, will be extremely bitter. I’d rather not take the risk and just apply after!
Didn't want to read through all of the comments so please forgive me if this was asked. Have you ever tried to freeze for a later date?
Looks like cross between sweet chilli and bbq
I absolutely can not do mustard, at least in the yellow squeeze kind. Would anyone have a substitute, or would the omission of it get me close enough? I use olive oil as a binder and I’m ok with all vinegars. Maybe ground mustard seed?
Ok, so, I made this without the mustard. It is exactly what I was looking for in a sauce. My unexplainable Mustard fear is real and this works without it very well to be honest.
Nice bottle too - where are they from please