BBQ Sauce (Award Winning and Badass BBQ Sauce)

Byamazingfoodstv


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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44 Comments

  5. 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.

  8. 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.

  12. 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?

  24. 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!

  25. 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.

  31. 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!

  38. 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!

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