Move along - this channel is about recipes and the stories behind them. Plenty of no talking cooking on RUclips, or TikTok. I'm not changing to suit you.
Made me so happy to see he rinsed out the ketchup bottles. For the first 3 minutes my brain went -- please use a bit of water to rinse them out... please use a bit of that vinegar to rinse them out... YAY!
@@jaw2112 So glad I came down here first to read the comments before commenting. I always try to finish videos before doing that, but it was sooooo egregious, I said, "there has to be other people commenting already about it!" and viola. Now I can watch the rest of the video in peace knowing that Glen is still awesome! LOL
I was also!!! I was yelling “why are you wasting that?” I get a bit angry when I watch a cooking show and they act like they have never seen a spatula! Anyhow, I enjoy the show and like to make some of the dishes. 👍
Ketchup, white vinegar, sugar, onion, mustard, and Worcestershire - absolutely tracks. This Memphian approves. Lemon seems like an excellent addition! Love your stuff Glen!!
It's the quickest way to get the right flavor. My question is about using brown sugar or molasses for their flavor. Or is that a tradition from another neck o the woods?
In the Memphis area, everyone has their own BBQ sauce and BBQ rub recipes. This one is pretty true to what I see done here, except it is missing molasses. Here's an interesting fact about Memphis BBQ for you--it is heavily influenced by Greek cuisine. The rubs are more important than the sauce, and they rely on lots of paprika, followed by salt, oregano, garlic, onion powder, chili powder, celery seed, dry mustard, and pepper. I don't cook my BBQ sauce; I build it right in the ketchup bottle with vinegar and my dry rub, brown sugar and molasses. Then it is ready to shake and go!
I'm from north Mississippi, and I don't know of anyone who would complain about using ketchup as a base. As long as tomatoes are involved, and you make sure it's sweet enough, you're golden. I think the main difference is that most people usually use brown sugar and/or molasses. Never heard of anyone using lemons like that though, but it sounds good; I'll have to try it.
My husband worked for a barbecue restaurant in college, mostly starting the fire in the morning before class, but many other things too! I would help him make a low carb sauce on my days off. They would announce on the radio when they had both sauces in, and it always sold out quick. We based it on the regular sauce, but tried several sugar free sweeteners. The owner ended up loosing over 100 pounds! Someone else we met had a sugar free cherry pie filling based sauce, and I told her what was different in ours without sharing the recipe. It was really good!
I have a huge jar of cherry molasses from my late grandfather's cherry orchard. I put a spoonfull in the last time I made BBQ sauce and It took it to a whole other level in terms of depth of flavour. I am definitely going to add it to this recipee soon! Thanks Glen!
@@EastSider48215 Basically cherries boiled down with some sugar and maybe a little lemon juice until it's a very thick syrup. Various fruit molasses are used in the Eastern Mediterranean regions. (I have a fig one that I loooooooove.) Obviously not the molasses most in the US think of, which is a byproduct of cane sugar refining.
My mother had that same 5 Roses cook book. It was very well used, and falling apart, held together with a rubber band. After she passed away, my sister and I divided up her cookbook and recipe collection. This was a few years ago, and I cannot remember where the 5 Roses book ended up -- I will have to search the boxes again.
It is such a novelty to see French's brand ketchup. Living in the area where Heinz, Hunts and Del Monte grow and process tomatoes, we rarely see brands other than the locals- not even store brands.
Thank you Glen for sharring with us these recipes and backgrounds. Nothing beats recipes we were raised with. Truly brings us back to great moments and times of days sadly gone bye. Such recipes are priceless to us. I cook recipes from late 1800's and to the 1990's. Was very lucky that as a young child, grandma, mom, aunts and uncles showed me so I could learn and still have many of them, on paper or in my head. I am in my early 60's and proud to say my son has learned and cooks many of them.
I met the owner of a bbq joint in the outskirts of Rocky Mount, NC on the way to Tarboro. My interest was not all the ingredients he used but the thick consistency and its magnificent flavor. He explained and by looking at the ketchup bottle in the presentation here, he added a cube and half of butter. The thickness of the bbq sauce coupled with the fried chicken he served was to die for.
Filipino barbecue sauce. Banana ketchup, lemon lime soda,soy sauce, lots of black pepper and garlic. Hot sauce or sliced birdseye chili (labuyo in my place) is optional for a spicy kick. Soak the meat for a day for best results (usually pork skewers), roast over charcoal.
glenn i must advise you on canadian ketchup vs american ketchup or catsup as some used to spell it, american ketsup will make u sick, it has too many gunk items in it glucose? no sugar,,just the stuff that will give many health problems heins simple ketchup is healthier, but i make my bbq with tomato paste
I wish! Sadly, I come from stock that thinks ketchup is a spicy condiment. I have only two heirloom recipes: one great grandmother's shortbread and another great grandmother's æblekage. We have my husband's grandmother's pierogie recipe, but, sadly, it doesn't really produce a better result than frozen ones we can get locally, so we rarely make it.
I can't tell you how happy it made me to see Glen do that. Most cooks out here don't scrape the measuring cups or rinse the cans when they are adding ingredients. I realize that cooking isn't an exact science like baking is and a few drops of something left in the can aren't going to make or break a recipe but I just hate the waste.
I felt the same. My mom and I used to watch the Galloping gourmet and he never scraped a thing. It drove her nuts. Now, I've become my mother. I love seeing cooks scrape the dishes.
I love how things change through verbal or written transmission. I'm a storyteller and I'm fascinated by how stories progress and change through time. I also studied children and game play and how rules change in playground games. It's all really fascinating.
I felt so much better when you rinsed the ketchup jars out to get all the good out. You indeed have been around Southern cooking. I like Trudie's, BBQ needs the depth sorghum molasses brings.
I just made a small batch of bbq sauce on Friday, I alzo start with ketchup, Heinz please, and my ingredients differ by liquid smoke and molasses. It was interesting seeing the lemons go in, I may have to try this recipe, but only half a batch or even less. Only cooking for 1 now. ❤
40 some years ago, I hadn't had BBQ sauce but when I made up a dish of baked beans, I made up a concoction with ketchup, mustard, brown sugar & seasoning to mix in & bake. Happy to see you rinsed bottles, too. Really surprised so many others locked in on that!
Life long Memphian, didn't know you had a family connection, that's awesome. The big difference in this to what I would consider normal is it's lacking molasses, but still looks very good.
We are all the result of a thousand grandmothers, thus comes the thousand "grandmother conundrum" by which we have recipes from them and all are essentially the same but not. This applies to any new item you wish to research to try. Haluski comes to mind, as this is traditionally modified by newly married couples to combine the recipe of each mother into something unique to the new couple. I find this wonderful and knowing my taste profile and that of my wife (of 50 years) we can change the inputs to suit us. Love your show and your attitude to cooking. And yes, we have a BBQ sauce which combines both taste to suit us.
Recipes are constantly evolving. There are a lot of recipes that I make differently than my mother, because the way my mother makes them isn't to my husband's taste. There are others that I make differently than I used to, because I experimented with different ingredients, and found other combinations that I liked better. Now that I'm passing my recipes down to my kids, there are even more changes happening. My older daughter is getting the recipes pretty much as is, but my younger daughter is vegetarian, so the recipes that I'm passing on to her are being adapted accordingly.
I must be obsessive compulsive because I was waiting to see if you were going to use the vinegar to rinse out the ketchup bottles. And you passed the test! Thanks.
My mum has been using the BBQ sauce recipe from that 5 Roses cookbook since I was a kid, it is a fantastic sauce! It is a versatile BBQ sauce that is great on any kind of meat whether poultry, pork or fish.
Long story: After getting married, my mother-in-law asked her husband what his favorite dessert was so she could make it for him. He responded it was his mother's chocolate cake. She called and got the recipe and baked the cake for him. He enjoyed it it but it 'just isn't the same.' She continued making the cake for a few years and it was never just right. One holiday they were at his parents place for the holiday and my mother-in-law asked what she could do to help with the food prep. Her mother-in-law asked her to make the chocolate cake and passed her the recipe. As she prepared the batter she realized this was not the process she did at home so she asked her mother-in-law if she was making a different cake. Her mother-in-law flushed and confessed that she had changed the recipe she gave to her a bit so that her son would always have something special when he came home. I wonder if the slight tweeks between your BBQ recipes may have a similar origin story.
Many of the women in our family spent years trying to duplicate grandmother's chocolate pie. They finally concluded that there was a secret ingredient that she had never shared, even with her own daughters. Now there are only two people left who ever tasted the original, so even if one of us stumbled on the correct recipe, most likely we could not be sure it matched after 4 decades. Don't keep secrets.
@@RonOhio I think, not knowing your family, but with secret ingredients in general, that the ideas is to keep people on their toes and not get complacent. It's like a Koan of Cooking, forcing you to think about taste, how to balance, how to get better.
@@chrisvighagen like your reasoning, but having grown up in the country outside a small town, and having attended many "covered dish suppers", it seems that it is more about ego and a desire to be special. I witnessed many competitions (the only thing that kept them from being wars was the fact no official weapons were involved) over certain dishes; fried chicken was one of the hottest, with potato salad and deviled eggs coming up close behind. However, THE hottest category was desserts, divided into three categories: cakes, pies and recipes of odd stuff offered by women who wanted to contribute but not get caught up in the very subtle cattiness. And don't you dare ask for the recipe, except as a type of insincere compliment (Oh, Beulah Louise, you simply MUST give me the recipe!); the true recipe is a closely, jealously guarded recipe. When you don't have much to make you feel special, you guard, fiercely, what ever lets you stand out, no matter how trivial.
Around here you'll find a few different kinds of barbecue sauce side by side - the Memphis and Kansas City types seem to be the most common but there's an unusual local variety that's thin and vinegary (in fact it's little more than vinegar and spices, if an ingredient label spotted on Amazon's anything to go by).
I made a sauce very similar to this when I made some Memphis style ribs. Then I made this sauce again or similar for some chicken quarters. It was a real hit. That tangy vinegary (either apple cider or white or both), with ketchup - I use Heinz, lemon combo is clean and addictive. Thank you for sharing. After seeing this, I will need to try and perfect it for my purpose. God Bless and keep up the good work.
This is the first time you're showing a cookbook I actually own. But then, most of Canada probably does. And mine doesn't have the handwritten additions.
I am from an area of the south where 5 different styles of BBQ sauce come together. I can get white sauce, red spicy, red sweet, vinegar and mustard are all located along with rubs. Talking about everyone having a different recipe.
My family used Beer, vinegar, red pepper, black pepper. Chicken was cooked slowly on our BBQ pit and was continually stabbed with this sauce. We loved it.
My fave kind of BBQ sauce is an adulteration of Diana’s chicken and rib plus “my ingredients” I’ve apparently ruined any sauce for my teens because mine is so good they say lol. I prefer my bbq sauce not smoky because I prefer to have the natural smoke from filling instead so I’m actually going to attempt three small batches of these this weekend Freshco has Primo ketchup for 2.25 this week ( for my fellow Ontarians) and because the bottles resemble their squeeze tomato sauce bottles it’s not been a big seller. I bet all three are going to be tasty. Now Glenn if you could find a fantastic Carolina Mustard sauce recipe I’d be in heaven. 😂
I’m very funny in loving BBQ Sauce, but hating Ketchup. When I make BBQ Sauce, I use Tomato Purée or Tomato Sauce. I add about 10% more Sugar, Vinegar and Spices. It’s cheaper and tastes better, as your in control of the amount of Sugar and Salt!
I'm from Memphis, and I prefer the places with a vinegar-based sauce. I'm working on my own now. Most of the places I like the sauce comes out a litte darker more a light brown than a red. I'm thinking of using fresh ingredients also. I can tell some places have bits of something in the sauce
For anyone else who occasionally saves these recipes here's Trudi's version: Trudi's Version: 4 tsp Salt 2 tsp Black Pepper 1 Bottle Ketchup 1 small can of Chili Powder 1 small can of Paprika 1 medium bottle of Worchestershire Sauce 4 Cups White Vinegar 4 small onions, sliced thin 1 small box of Light Brown Sugar 1 bottle of Chili Sauce 3 Cups Water Cook down 1hr slowly
@@robine6337 Do you not have paprika or chili powder where you are at? I'm assuming this recipe is old enough that at the time it was written those spices would have exclusively come in small tin containers. Now they come in a variety of containers, so it would probable be better to say 'add paprika and chili powder to taste'. Didn't want to change anything on the recipe when I transcribed it, so I left it as is.
Spices use to come in cans with a shaker on one side and pour top on other side. Some cans were small and some cans were big. I’m not sure how many ounces were in the small can, but hopefully it would be easy enough to research to find out.
I just want to go back to the days when a family with a single income in Canada could afford a house in the city and a summer cottage up north. Actually scratch that. I want to fo back to the days when a family in Canada with double income can even afford a house at all.
In metric: Grammie's Memphis BBQ Sauce: 1 L vinegar 2 L ketchup 75 mL Worcestershire Sauce 400 mL white sugar ½ Tablespoon dry mustard 2 teaspoon red pepper 3 cloves garlic - JUST CRUSHED 1 large onion, cut up 1 lemon cut up ½ Tablespoon rounded chili powder Cook very slowly 4 hours. Cool. Strain. Glen's Mom's Version: 3 kg ketchup 5 lemons 4 L vinegar 30 mL dry mustard 1 Tablespoon cayenne pepper 2 ½ Tablespoons chili powder 5 large lemons 1.75 L sugar 7-8 garlic pods 1 small battle Worcestershire Cook for about 4 hours. Aunt Trudy's: 1 bottle ketchup (400 mL) 1 small can chilli powder 1 small can paprika 4 teaspoons salt ≤ 2 teaspoons red pepper 1 medium bottle 75 mL Worcestershire Sauce 4 small onions sliced thin 1 small box light brown sugar 1 bottle chilli sauce 2 teaspoons black pepper 750 mL water Cook down slowly for 1 hour.
I grew up in Memphis and I never once saw a bar b que sauce that started with huge chunks of onion or lemons in it. The rest of the recipe is pretty close. It also usually comes out darker than that. A lot of people use brown sugar rather than white or cane syrup.
I live in Middle Tennessee, but I'm leaving tomorrow for several days at a church-related conference in Memphis, four hours away. I'm hoping I can get some good Memphis barbecue while I'm there.
Our family recipe is very similar. We use brown sugar instead of white and garlic and onion powder instead of the real veg. But the flavour profile looks very similar. Also, now I've started adding in orange juice and grated rind. My mum started making this in the 60's, so it might have been a women's magazine recipe?
BBQ sauce like a dry rub tend to be very regional in the overall ingredients , textures, etc. chances are that's the reason for the refined sugar as opposed to a brown sugar.
I wonder if molasses or brown sugar are more traditional because barbecue originated in popular(i.e. poorer) communities, so using white sugar would indicate a family or business with more money made the switch along the way.
Wonder if Glen used the strained bits left over (well, not the lemon peel) to top something else off. I think it'd go great on a fried egg sandwich or home fries with a squirt of the BBQ sauce on top.
I made some tomato sauce the other week and putting it in an empty squeeze bottle was the second best decision I made. The other one was using green tomatos.
Interesting ya have family ties here in Arkansas. Thats pretty similar to our BBQ recipe. We just use powered garlic, onion, and normal mustard. I've done it with veggies and haven't noticed any difference in flavor. The main difference I see is mine only uses 1 cup white and one cup of brown sugar.
I love this recipe, it’s been a huge hit. I’m back in Canada and curious how Canadian ketchup will change it, given CA Heinz has a different flavour than US Heinz. :P
lol, Thumbnail says No views ,posted 20 seconds ago, I instantly click and there is already one thumbs up, You know it's good stuff when it gets an auto thumb! (Yes I am joking)
Us Brits pronounce Worcester Sauce, "Wuster" sauce because we're broken! Looking forward to trying this recipe! (I currently have your 3 ingredient rice pudding in the oven) 💜
People who like tomato, mustard, or mayonnaise based barbecue sauce on smoked pork, like the taste of barbecue sauces. People who like vinegar (Appalachian Mountain barbecue sauce or also called Carolina barbecue sauce) on smoked pork, like the taste of pork.
Are you saying this is it, your favorite, or you are going to post it? Have only had one cup of coffee and my thyroid pill hasn't kicked in yet, so forgive me if you're just answering a question I missed lol😊.
Just a note, and it might have been listed in the comments already, but the 5 large lemons in typed "Glen's Mom's" recipe should be 5 large onions. Fun as always was making Grammie's for the first time and notice it.
I can't understand why so many people think they can't use garlic from the garden until it's "ready." It only needs to stay in the ground that long if you plan to store the bulbs. It can be used for cooking at any point. I always plant at least twice as much as I plan to process and store for the winter so that I have plenty to use all spring and summer long. Even the greens are great to cook with in the spring and early summer.
To me it looks like the difference in the recipies was an adjustment to increase the amount of yield and perhaps the personal preferences of the cook and or family.
Using ketchup: a practical approach. If you're putting up a summers vegetables do you have time to make ketchup fro scratch only to make barbeque sauce?
@@GlenAndFriendsCooking Thanks Glen. Experimenting with different types of sugar would be interesting to do. I've noticed than when I run out of Demerara sugar for my coffee, and use, say, soft brown sugar, it seems less sweet. Perhaps because there's more there, in the flavour profile? You could even experiment with Indian jaggery, which would be different again.
I love putting generic sweet BBQ sauce on my mac n cheese. Mostly when I order M&C at a restaurant I'll ask for a side of BBQ sauce, specially if it has Bacon in it.
Get on with it no talking
Move along - this channel is about recipes and the stories behind them. Plenty of no talking cooking on RUclips, or TikTok. I'm not changing to suit you.
Made me so happy to see he rinsed out the ketchup bottles. For the first 3 minutes my brain went -- please use a bit of water to rinse them out... please use a bit of that vinegar to rinse them out... YAY!
Same, all I was looking at until he did it
@@jaw2112 So glad I came down here first to read the comments before commenting. I always try to finish videos before doing that, but it was sooooo egregious, I said, "there has to be other people commenting already about it!" and viola. Now I can watch the rest of the video in peace knowing that Glen is still awesome! LOL
Yes! So many youtubers do not subscribe to the old folks "use every last drop" that they learned in the great depression. Infuriatingly wasteful.
I was also!!! I was yelling “why are you wasting that?” I get a bit angry when I watch a cooking show and they act like they have never seen a spatula! Anyhow, I enjoy the show and like to make some of the dishes. 👍
Same… lol
I find it amusing that I turn to a Canadian for Memphis BBQ advice. But I totally trust Glen!
Ketchup, white vinegar, sugar, onion, mustard, and Worcestershire - absolutely tracks. This Memphian approves. Lemon seems like an excellent addition! Love your stuff Glen!!
It's the quickest way to get the right flavor. My question is about using brown sugar or molasses for their flavor. Or is that a tradition from another neck o the woods?
In the Memphis area, everyone has their own BBQ sauce and BBQ rub recipes. This one is pretty true to what I see done here, except it is missing molasses. Here's an interesting fact about Memphis BBQ for you--it is heavily influenced by Greek cuisine. The rubs are more important than the sauce, and they rely on lots of paprika, followed by salt, oregano, garlic, onion powder, chili powder, celery seed, dry mustard, and pepper. I don't cook my BBQ sauce; I build it right in the ketchup bottle with vinegar and my dry rub, brown sugar and molasses. Then it is ready to shake and go!
Interesting about the Greek influence!
I'm from north Mississippi, and I don't know of anyone who would complain about using ketchup as a base. As long as tomatoes are involved, and you make sure it's sweet enough, you're golden. I think the main difference is that most people usually use brown sugar and/or molasses. Never heard of anyone using lemons like that though, but it sounds good; I'll have to try it.
Always cheering on every upload. Best cooking channel here in RUclips. Thank you Glen for all you do. Sending my very best from Mexico City.
I love how the cooking comes with stories. Family stories are the best ❤
After just seeing you flying in the smoke, it’s comforting to see you back in the kitchen even though this was filmed in the past.
My husband worked for a barbecue restaurant in college, mostly starting the fire in the morning before class, but many other things too! I would help him make a low carb sauce on my days off. They would announce on the radio when they had both sauces in, and it always sold out quick. We based it on the regular sauce, but tried several sugar free sweeteners. The owner ended up loosing over 100 pounds!
Someone else we met had a sugar free cherry pie filling based sauce, and I told her what was different in ours without sharing the recipe. It was really good!
Kudos on rinsing out the ketchup bottles. I've done that and got the weirdest looks from my in-laws. Then they say "Why didn't I think of that?"
I have a huge jar of cherry molasses from my late grandfather's cherry orchard. I put a spoonfull in the last time I made BBQ sauce and It took it to a whole other level in terms of depth of flavour.
I am definitely going to add it to this recipee soon!
Thanks Glen!
What is cherry molasses?
Throughout the Balkans and mid-east they use pomegranate concentrate with grilled meats. It is great!
@@EastSider48215 Basically cherries boiled down with some sugar and maybe a little lemon juice until it's a very thick syrup. Various fruit molasses are used in the Eastern Mediterranean regions. (I have a fig one that I loooooooove.) Obviously not the molasses most in the US think of, which is a byproduct of cane sugar refining.
My mother had that same 5 Roses cook book. It was very well used, and falling apart, held together with a rubber band. After she passed away, my sister and I divided up her cookbook and recipe collection. This was a few years ago, and I cannot remember where the 5 Roses book ended up -- I will have to search the boxes again.
It is such a novelty to see French's brand ketchup. Living in the area where Heinz, Hunts and Del Monte grow and process tomatoes, we rarely see brands other than the locals- not even store brands.
In my neck of the woods it's Red Gold all the way.😉
Thank you Glen for sharring with us these recipes and backgrounds. Nothing beats recipes we were raised with. Truly brings us back to great moments and times of days sadly gone bye. Such recipes are priceless to us. I cook recipes from late 1800's and to the 1990's. Was very lucky that as a young child, grandma, mom, aunts and uncles showed me so I could learn and still have many of them, on paper or in my head. I am in my early 60's and proud to say my son has learned and cooks many of them.
I met the owner of a bbq joint in the outskirts of Rocky Mount, NC on the way to Tarboro. My interest was not all the ingredients he used but the thick consistency and its magnificent flavor. He explained and by looking at the ketchup bottle in the presentation here, he added a cube and half of butter. The thickness of the bbq sauce coupled with the fried chicken he served was to die for.
Welcome Everyone!!! Does your family have a favourite BBQ sauce recipe handed down through time?
Filipino barbecue sauce. Banana ketchup, lemon lime soda,soy sauce, lots of black pepper and garlic. Hot sauce or sliced birdseye chili (labuyo in my place) is optional for a spicy kick. Soak the meat for a day for best results (usually pork skewers), roast over charcoal.
No we dont! Living in the Netherlands BBQ isnt as big as overseas! We will make this somewhere this week!
glenn i must advise you on canadian ketchup vs american ketchup or catsup as some used to spell it, american ketsup will make u sick, it has too many gunk items in it glucose? no sugar,,just the stuff that will give many health problems heins simple ketchup is healthier, but i make my bbq with tomato paste
Too many ingredients. All you need is ketchup, brown sugar, Worcestershire, apple cider vinegar, and meat drippings (fat)
I wish! Sadly, I come from stock that thinks ketchup is a spicy condiment. I have only two heirloom recipes: one great grandmother's shortbread and another great grandmother's æblekage. We have my husband's grandmother's pierogie recipe, but, sadly, it doesn't really produce a better result than frozen ones we can get locally, so we rarely make it.
I just had some garlic scapes from my garden in a soup. So good.
It's very grandmother to give everyone a different version of your beloved recipe
I saw the catsup and the vinegar and thought "I hope he rinses the bottles with the vinegar ".
Yes! 😂
I can't tell you how happy it made me to see Glen do that. Most cooks out here don't scrape the measuring cups or rinse the cans when they are adding ingredients.
I realize that cooking isn't an exact science like baking is and a few drops of something left in the can aren't going to make or break a recipe but I just hate the waste.
I felt the same. My mom and I used to watch the Galloping gourmet and he never scraped a thing. It drove her nuts. Now, I've become my mother. I love seeing cooks scrape the dishes.
Love that you are using French's ketchup!
I'm so glad you rinsed the bottles, I was afraid you you wouldn't. How long does this sauce last in the fridge?
I love how things change through verbal or written transmission. I'm a storyteller and I'm fascinated by how stories progress and change through time. I also studied children and game play and how rules change in playground games. It's all really fascinating.
I felt so much better when you rinsed the ketchup jars out to get all the good out. You indeed have been around Southern cooking. I like Trudie's, BBQ needs the depth sorghum molasses brings.
Reusing bottles and family recipes. I feel like we are now talking and cooking among friends. Thank you for letting us in on this.
Absolutely going to have to try this bbq sauce this summer.
I like the second recipe, Garlic "Lots of it" my kind of recipe.
The history on this channel is always great and the person touch of this recipe is great.
I just made a small batch of bbq sauce on Friday, I alzo start with ketchup, Heinz please, and my ingredients differ by liquid smoke and molasses. It was interesting seeing the lemons go in, I may have to try this recipe, but only half a batch or even less. Only cooking for 1 now. ❤
Old cookbooks show family edition. Love this.
40 some years ago, I hadn't had BBQ sauce but when I made up a dish of baked beans, I made up a concoction with ketchup, mustard, brown sugar & seasoning to mix in & bake.
Happy to see you rinsed bottles, too. Really surprised so many others locked in on that!
Rinsed out ketchup bottles with vinegar my kinda man. I woulda done the same thing so imma make this recipe. I love recipes like this
Mee too.... Waste not want not
I love how you used the vinegar to rinse out the ketchup bottles. That's something my frugal family would do.
Spring garlic is my absolute favourite! I chop it up and use it like green onions when I have it. So delicious.
Bravo 👏 good show as always thank you kindly. Made some today and cooked a whole turkey in it family loved it.
Life long Memphian, didn't know you had a family connection, that's awesome. The big difference in this to what I would consider normal is it's lacking molasses, but still looks very good.
Very interesting! I've never made a BBQ sauce with lemons. I'll have to try that!
We are all the result of a thousand grandmothers, thus comes the thousand "grandmother conundrum" by which we have recipes from them and all are essentially the same but not. This applies to any new item you wish to research to try. Haluski comes to mind, as this is traditionally modified by newly married couples to combine the recipe of each mother into something unique to the new couple. I find this wonderful and knowing my taste profile and that of my wife (of 50 years) we can change the inputs to suit us. Love your show and your attitude to cooking. And yes, we have a BBQ sauce which combines both taste to suit us.
Those must have been amazing summers!
I make it with brown sugar and no lemon. Will try it with the lemon. Sounds good.
Glad to see you using French's ketchup!
i prefer to put onion & garlic in blender w vinegar & liquify, just blends better than large chunks
Recipes are constantly evolving. There are a lot of recipes that I make differently than my mother, because the way my mother makes them isn't to my husband's taste. There are others that I make differently than I used to, because I experimented with different ingredients, and found other combinations that I liked better. Now that I'm passing my recipes down to my kids, there are even more changes happening. My older daughter is getting the recipes pretty much as is, but my younger daughter is vegetarian, so the recipes that I'm passing on to her are being adapted accordingly.
I want to go live in Glen’s family’s cottage.
I must be obsessive compulsive because I was waiting to see if you were going to use the vinegar to rinse out the ketchup bottles. And you passed the test! Thanks.
My mum has been using the BBQ sauce recipe from that 5 Roses cookbook since I was a kid, it is a fantastic sauce! It is a versatile BBQ sauce that is great on any kind of meat whether poultry, pork or fish.
Long story: After getting married, my mother-in-law asked her husband what his favorite dessert was so she could make it for him. He responded it was his mother's chocolate cake. She called and got the recipe and baked the cake for him. He enjoyed it it but it 'just isn't the same.'
She continued making the cake for a few years and it was never just right. One holiday they were at his parents place for the holiday and my mother-in-law asked what she could do to help with the food prep. Her mother-in-law asked her to make the chocolate cake and passed her the recipe. As she prepared the batter she realized this was not the process she did at home so she asked her mother-in-law if she was making a different cake.
Her mother-in-law flushed and confessed that she had changed the recipe she gave to her a bit so that her son would always have something special when he came home.
I wonder if the slight tweeks between your BBQ recipes may have a similar origin story.
Many of the women in our family spent years trying to duplicate grandmother's chocolate pie. They finally concluded that there was a secret ingredient that she had never shared, even with her own daughters. Now there are only two people left who ever tasted the original, so even if one of us stumbled on the correct recipe, most likely we could not be sure it matched after 4 decades. Don't keep secrets.
@@RonOhio I think, not knowing your family, but with secret ingredients in general, that the ideas is to keep people on their toes and not get complacent. It's like a Koan of Cooking, forcing you to think about taste, how to balance, how to get better.
@@kozhevnikov I suspect the practice was wide spread in older generations.
@@chrisvighagen like your reasoning, but having grown up in the country outside a small town, and having attended many "covered dish suppers", it seems that it is more about ego and a desire to be special. I witnessed many competitions (the only thing that kept them from being wars was the fact no official weapons were involved) over certain dishes; fried chicken was one of the hottest, with potato salad and deviled eggs coming up close behind. However, THE hottest category was desserts, divided into three categories: cakes, pies and recipes of odd stuff offered by women who wanted to contribute but not get caught up in the very subtle cattiness. And don't you dare ask for the recipe, except as a type of insincere compliment (Oh, Beulah Louise, you simply MUST give me the recipe!); the true recipe is a closely, jealously guarded recipe. When you don't have much to make you feel special, you guard, fiercely, what ever lets you stand out, no matter how trivial.
I like your thinking. It might also be the originator writing/dictating it from memory while away from their kitchen (holiday or visiting family).
I've never seen French's ketchup before. I'd love to try it.
It's a 'Canadian Thing': ruclips.net/video/TeVAxbcAr9k/видео.html
There's no sugar in your cabin barbecue sauce. I was glad to see that you put the sugar in. I would probably use brown sugar Or molasses.
That looks delicious. Love thst color
Around here you'll find a few different kinds of barbecue sauce side by side - the Memphis and Kansas City types seem to be the most common but there's an unusual local variety that's thin and vinegary (in fact it's little more than vinegar and spices, if an ingredient label spotted on Amazon's anything to go by).
The vinegar sauce is a Carolina style.
@@escapecar Which is why it mystifies me to see it be so popular in Western New York.
@@fnjesusfreak I had it once at a place in central Ohio. I wonder if it came North with people looking for work in the factories.
I made a sauce very similar to this when I made some Memphis style ribs. Then I made this sauce again or similar for some chicken quarters. It was a real hit. That tangy vinegary (either apple cider or white or both), with ketchup - I use Heinz, lemon combo is clean and addictive. Thank you for sharing. After seeing this, I will need to try and perfect it for my purpose. God Bless and keep up the good work.
Surprised you didn't use your homemade Worcestershire sauce...if there's any left? ✌️
I was going to ask the same 😂
This is the first time you're showing a cookbook I actually own. But then, most of Canada probably does. And mine doesn't have the handwritten additions.
I am from an area of the south where 5 different styles of BBQ sauce come together. I can get white sauce, red spicy, red sweet, vinegar and mustard are all located along with rubs. Talking about everyone having a different recipe.
My family used Beer, vinegar, red pepper, black pepper. Chicken was cooked slowly on our BBQ pit and was continually stabbed with this sauce. We loved it.
My fave kind of BBQ sauce is an adulteration of Diana’s chicken and rib plus “my ingredients” I’ve apparently ruined any sauce for my teens because mine is so good they say lol. I prefer my bbq sauce not smoky because I prefer to have the natural smoke from filling instead so I’m actually going to attempt three small batches of these this weekend Freshco has Primo ketchup for 2.25 this week ( for my fellow Ontarians) and because the bottles resemble their squeeze tomato sauce bottles it’s not been a big seller. I bet all three are going to be tasty. Now Glenn if you could find a fantastic Carolina Mustard sauce recipe I’d be in heaven. 😂
reminds me our bbq recipe growing up
I’m very funny in loving BBQ Sauce, but hating Ketchup.
When I make BBQ Sauce, I use Tomato Purée or Tomato Sauce.
I add about 10% more Sugar, Vinegar and Spices.
It’s cheaper and tastes better, as your in control of the amount of Sugar and Salt!
I'm from Memphis, and I prefer the places with a vinegar-based sauce. I'm working on my own now. Most of the places I like the sauce comes out a litte darker more a light brown than a red. I'm thinking of using fresh ingredients also. I can tell some places have bits of something in the sauce
For anyone else who occasionally saves these recipes here's Trudi's version:
Trudi's Version:
4 tsp Salt
2 tsp Black Pepper
1 Bottle Ketchup
1 small can of Chili Powder
1 small can of Paprika
1 medium bottle of Worchestershire Sauce
4 Cups White Vinegar
4 small onions, sliced thin
1 small box of Light Brown Sugar
1 bottle of Chili Sauce
3 Cups Water
Cook down 1hr slowly
What are cans of paprika and chili powder?
@@robine6337 Do you not have paprika or chili powder where you are at? I'm assuming this recipe is old enough that at the time it was written those spices would have exclusively come in small tin containers. Now they come in a variety of containers, so it would probable be better to say 'add paprika and chili powder to taste'. Didn't want to change anything on the recipe when I transcribed it, so I left it as is.
Spices use to come in cans with a shaker on one side and pour top on other side. Some cans were small and some cans were big. I’m not sure how many ounces were in the small can, but hopefully it would be easy enough to research to find out.
I always make mine with ketchup ...works so well
I just want to go back to the days when a family with a single income in Canada could afford a house in the city and a summer cottage up north. Actually scratch that. I want to fo back to the days when a family in Canada with double income can even afford a house at all.
US too. 😢
I’m on board with that as long as it’s just the financial aspect. I don’t want to revisit the societal attitudes of that time.
In metric:
Grammie's Memphis BBQ Sauce:
1 L vinegar
2 L ketchup
75 mL Worcestershire Sauce
400 mL white sugar
½ Tablespoon dry mustard
2 teaspoon red pepper
3 cloves garlic - JUST CRUSHED
1 large onion, cut up
1 lemon cut up
½ Tablespoon rounded chili powder
Cook very slowly 4 hours. Cool. Strain.
Glen's Mom's Version:
3 kg ketchup
5 lemons
4 L vinegar
30 mL dry mustard
1 Tablespoon cayenne pepper
2 ½ Tablespoons chili powder
5 large lemons
1.75 L sugar
7-8 garlic pods
1 small battle Worcestershire
Cook for about 4 hours.
Aunt Trudy's:
1 bottle ketchup (400 mL)
1 small can chilli powder
1 small can paprika
4 teaspoons salt
≤ 2 teaspoons red pepper
1 medium bottle 75 mL Worcestershire Sauce
4 small onions sliced thin
1 small box light brown sugar
1 bottle chilli sauce
2 teaspoons black pepper
750 mL water
Cook down slowly for 1 hour.
Thank you.
I grew up in Memphis and I never once saw a bar b que sauce that started with huge chunks of onion or lemons in it. The rest of the recipe is pretty close. It also usually comes out darker than that. A lot of people use brown sugar rather than white or cane syrup.
I live in Middle Tennessee, but I'm leaving tomorrow for several days at a church-related conference in Memphis, four hours away. I'm hoping I can get some good Memphis barbecue while I'm there.
Tops is one place that uses vinegar in BBQ Sauce
Our family recipe is very similar. We use brown sugar instead of white and garlic and onion powder instead of the real veg. But the flavour profile looks very similar. Also, now I've started adding in orange juice and grated rind. My mum started making this in the 60's, so it might have been a women's magazine recipe?
I'm suprised to see you use white sugar, I expected BBQ sauce to be made with brown sugar or maybe even molasses
BBQ sauce like a dry rub tend to be very regional in the overall ingredients , textures, etc. chances are that's the reason for the refined sugar as opposed to a brown sugar.
I wonder if molasses or brown sugar are more traditional because barbecue originated in popular(i.e. poorer) communities, so using white sugar would indicate a family or business with more money made the switch along the way.
Wonder if Glen used the strained bits left over (well, not the lemon peel) to top something else off. I think it'd go great on a fried egg sandwich or home fries with a squirt of the BBQ sauce on top.
I made some tomato sauce the other week and putting it in an empty squeeze bottle was the second best decision I made. The other one was using green tomatos.
Interesting ya have family ties here in Arkansas. Thats pretty similar to our BBQ recipe. We just use powered garlic, onion, and normal mustard. I've done it with veggies and haven't noticed any difference in flavor. The main difference I see is mine only uses 1 cup white and one cup of brown sugar.
For your mom’s recipe, is it 10 lemons or 5? Looks delicious!
Thank you, Glenn, for the awesome video. As a new viewer. Can u share where u got the red and black spoon holder? Thanks
I love this recipe, it’s been a huge hit. I’m back in Canada and curious how Canadian ketchup will change it, given CA Heinz has a different flavour than US Heinz. :P
I'd love to try it...but.. maybe a smaller quantity version?
lol, Thumbnail says No views ,posted 20 seconds ago, I instantly click and there is already one thumbs up, You know it's good stuff when it gets an auto thumb! (Yes I am joking)
You've got me curious where your cottage was. My aunt had cottages in Havelock and we spent every vacation there for years.
Us Brits pronounce Worcester Sauce, "Wuster" sauce because we're broken! Looking forward to trying this recipe! (I currently have your 3 ingredient rice pudding in the oven) 💜
Hey Glen, Do you still have that home-made Worchestershire sauce, and if so, would it go well in this recipe?
People who like tomato, mustard, or mayonnaise based barbecue sauce on smoked pork, like the taste of barbecue sauces.
People who like vinegar (Appalachian Mountain barbecue sauce or also called Carolina barbecue sauce) on smoked pork, like the taste of pork.
Thank you for using French's ketchup.
I’m a southerner - WHERE is the smoke?!?!
Texas Barbeque Sauce from the Betty Crocker Picture Cookbook
Are you saying this is it, your favorite, or you are going to post it?
Have only had one cup of coffee and my thyroid pill hasn't kicked in yet, so forgive me if you're just answering a question I missed lol😊.
Just a note, and it might have been listed in the comments already, but the 5 large lemons in typed "Glen's Mom's" recipe should be 5 large onions. Fun as always was making Grammie's for the first time and notice it.
The U.S. National Center for Home Food Preservation lists instructions for home canning BBQ sauce. Sounds like it's time to do some canning.
I can't understand why so many people think they can't use garlic from the garden until it's "ready." It only needs to stay in the ground that long if you plan to store the bulbs. It can be used for cooking at any point. I always plant at least twice as much as I plan to process and store for the winter so that I have plenty to use all spring and summer long. Even the greens are great to cook with in the spring and early summer.
I make a similar sauce only replace the vinegar will leftover pickle juice and molasses instead of the sugar.
Wow that ketchup is RED!
That's a lot of bbq sauce. Does it all need to be refrigerated or does the vinegar preserve it at room temp?
I was a little surprised it didn't have molasses in it.
To me it looks like the difference in the recipies was an adjustment to increase the amount of yield and perhaps the personal preferences of the cook and or family.
Rinsing a ketchup bottle is strangely satisfying.
Garlic scapes. We are using them now
Using ketchup: a practical approach. If you're putting up a summers vegetables do you have time to make ketchup fro scratch only to make barbeque sauce?
Save those squeeze bottles to put the sauce back into folks!
I wonder if the remaining chunk of ingredients were grinded down, liquified and strained…… would that enhance the taste ?
Commercially made BBQ Sauce is insanely sweet to my English taste. Perhaps this is not so sweet?
Not nearly as sweet - but you can also still dial back the sugar a bit. Trick is striking a balance between sweet, acid, and heat.
@@GlenAndFriendsCooking Thanks Glen. Experimenting with different types of sugar would be interesting to do. I've noticed than when I run out of Demerara sugar for my coffee, and use, say, soft brown sugar, it seems less sweet. Perhaps because there's more there, in the flavour profile? You could even experiment with Indian jaggery, which would be different again.
It takes years of practice to be able to spill as much as you. My mom would tell me to wear a rain coat..... Love your show.
How do you store it? Fridge? Freezer? Shelf? That is a lot of BBQ sauce so It should take a while to use it all.
I love putting generic sweet BBQ sauce on my mac n cheese. Mostly when I order M&C at a restaurant I'll ask for a side of BBQ sauce, specially if it has Bacon in it.