Badass BBQ Sauce: Beginning in 1995, Tom Norris is a founding member of the Grillas BBQ Team in Kansas City. The Grillas were the 2003 American Royal “Open” BBQ Contest’s Grand Champions. In 2004 we took 1st Place in Brisket at the Jack Daniel’s World Invitational BBQ Championship in Lynchburg, TN. Over the years we have won some of the largest BBQ contests on the circuit.
This video shows you how I make my Badass BBQ Sauce. This sauce is great on Pork, Ribs and Chicken. It has a sweet start and spicy finish. I also use it as a finishing sauce on my grilled hamburgers. It is easy to make and you will be happy with the final product.
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Fantastic allrounder
I made this sauce for smoked brisket. It was OUTSTANDING. Started a little sweet and finished spicy. Rave reviews from family and friends.
Is this chuck norris brother
This measurement is good for how many pounds/kilos of pork ribs?
I'm home alone and unsupervised this Thanksgiving, so I decided to make Beans and Hamhocks and a Rack of Ribs. Thank you Sir for this video and recipe. I used Maker's Mark for the alcohol and the cook may have had more than one shot.
You had me until you added ketchup.
How should the leftover sauce be stored.
INGREDIENTS
3/4 Cup Apple cider vinegar
1/2 Cup Sugar in the Raw
1/2 Cup Brown Sugar
2 TBS Worcestershire sauce
2 TBS Soy Sauce
1 TBS Kosher Salt
1 TBS Freshly ground black pepper
2 tsp White pepper
1 TBS Chili Powder
1 tsp Granulated garlic
1 tsp Granulated onion
1/2 tsp Cayenne pepper
1/2 tsp Crushed red pepper
1/2 tsp Cumin
1/2 tsp All spice
2 cups of Heinz Ketchup
3/4 Cup dark corn syrup
1/2 Cup real maple syrup
1 Shot Jim Bean whiskey (optional)
DIRECTIONS
Add apple cider vinegar, raw sugar, brown sugar, worcestershire sauce, and soy sauce.
Bring to a gentle boil for about 10 minutes.. enough to allow it to reduce a little bit
Turn off the heat
Add kosher Salt, freshly ground black pepper, white pepper, chili powder, granulated garlic, granulated onion, cayenne pepper, crushed red pepper, cumin, and all spice
Mix well and set aside off heat for 30 minutes
Add heinz ketchup, dark corn syrup, and real maple syrup
Mix well
Add 1 shot Jim Bean whiskey (optional)
Mix well
Simmer Sauce on low heat for 30 minutes stirring occasionally
Do not allow to come to a boil
Jar and refrigerate for 24+ hours for best results.
I share this with everyone and make no other now. THANKS ! I always give you credit. I use Maker's Mark and PieHole Pecan whiskey sometimes. Every time I make it, it is great !!!
Made it for the second time today. It’s the best sauce I e ever tasted. Thank you.
Why don't you add ginger or mace?
Smoked and grilled meat is not about the sauce. It is all about the meat! If you are going to smother luscious meat what is the point? Taking meticulous painstaking care to cook meat to perfection is the point. Smothering Meat & BBQ sauce is for children?
Delicious. Amazing sauce. Little to much heat for the kiddos but I love it and my husband and I love the heat in it. Very good flavor. Thank you
This is a hidden gem and you viewers would be wise to follow this man's instructions!
Mr. Norris, I am entering my first charity bbq competition Feb 29th. If you don't mind I would love to use this recipe or if you have a better recommendation I would greatly appreciate it.
He ain’t even take the whole shot
More than 3 cups of sugar/syrup for that amount of sauce! No, thank you.
I now this video is old but this BBQ sauce is off the chain.my go to sauce
he says teaspoon.. more like grandma wooden spoon used to ladle out soup from a pan lol..
Use Coca Cola instead of corn syrup
Some good ideas here but it is way too hot.
I'm guessing if i throw this with franks red hot sauce and butter I can make BBQ buffalo wings..
Yummy sauce!
Just made this sauce, Best sauce I've ever made. Its really sweet, tart, sour, savory, complex and just a touch a heat that lingers just long enough, really hits all the notes I wanted in a sauce.
Thanks from Canada!
Best sauce I've ever tasted and what a huge hit with my family. Some inlaws and outlaws whine about that tiny bit of heat but I'm not taking it out. LOL Thank you for sharing this recipe you have improved my life.
Only Chuck Norris' son is capable of making a BBQ Sauce Like that! Oh wait..
Just watched your video , thanks for sharing, will try. On question though, if grilling add it at the end , so when cooking low and slow ,with how much time left would you add this sauce?
Best BBQ sauce I've ever made. Far and above the store bought varieties too!
Raw sugar? Is that just regular sugar?
Food process fresh garlic and onion also tomatoes. raw sugar, or honey or molasses no corn syrup.
Anyone who's made this, please tell me if the different pepper additions add as much kick as it looks like it would. While I don't mind spitting fire like a dragon, the rest of my family doesn't like much heat. However, this sauce looks like its flavor would be incredible, so I'd love to make it. Thanks!
Thanks Tom ! Good job too.
I think your cute.
Just made this sauce and it truly lives up to the title. It is Bad-Ass! I love it. Thank you for sharing.
What can I use instead of corn syrup
What did he call vinegar and sugar? Gastreek?
Can I put it on all four Meats
I’ve just made my first batch and it’s blowing my head off. I suppose it’s meant to do that 🙂
Aloha all the way from India, sir! This is a really excellent basting sauce. Naturally, our version of charcoal-Barbecued meats of different varieties come under the category of tandoori, and we always baste them with a marinade, lots of garlic, ginger, onions, yogurt, Red-hot chillis ,and other spices – nothing more than a pinch – with a shot of vodka. The meat is marinated in this liquid for about an hour– overnight is much better – in the refrigerator before any sort of barbecuing is done. And I noticed that you did put in some whiskey in your marinade/sauce. Smirnoff vodka for us, Whiskey for you! Both work fantastically well.
While basting, we add a spoonful of real honest to goodness Homemade molten garlic butter to the marinade – absolutely no margarine or oil, we want taste, not toxins.
The basting while roasting is done with this same marinade. Why so many chillis, you may say – That is because it is considered to be de rigueur when eating charcoal barbecue chicken as snacks with One's drinks to have smoke emitting through your nostrils and your ears, with your tongue hanging out slightly,How we guys love to punish ourselves!
We definitely do not use any sort of corn syrup, but instead, we use brown sugar and molasses for thickening a barbecue sauce. For us, corn syrup is one of those unhealthy manufactured in a factory products, definitely bad for health, especially with its very high level of fructose.Besides, a sugar overdose is something up with which we do not want to put.
And we do not use tomato ketchup, unless of course it has been made at home by the wifey. She has not put any preservatives in it. I did not have any of this homemade ketchup around, so I just added half a pound of sun-dried tomatoes, with a little Apple cider vinegar and a couple of hefty pinches of healthy Himalayan salt, added, and then ground into a smooth mixture. Equally delicious and natural, because I was not using chemically modified refined salt.
Now it is ready for my Tandoori oven, thanks to your barbecue sauce addition, along with my marinade. I thank you, my taste buds thank you and I guess, all those hungry friends just waiting for barbecued chicken to wash down with their beer are going to thank you, during our weekend get-togethers of meat, merrymaking,Mischief and mayhem!
Thanks for not adding liquid smoke. I hate that stuff
You need a new whisk, lol
3:02 did he say old spice
Tbls of "chili powder" or "chile powder"??? Big difference – not sure which is being used here.
Do you know if you can water bath the sauce to can it
Anxious to make this, lack the granulated onion, but need to go to town next Wed.