Here's one I've been playing around with for a while and have posted previously on the smokinitforums.com site. I made a fresh batch today and I thought I'd bounce it off all of you.
For anyone from central Georgia, you may have heard of a product called
Foy's BBQ Sauce out of Columbus (where I grew up). This is a thicker version of that theme ... this is NOT a Carolina style mustard/vinegar sauce, though it shares some of the same components. For those Carolinians who I offend with this riff on your birthright sauce, I apologize but this is the flavor profile I remember from childhood and have put my own spin on after a bit of reverse engineering. For you purists, the liquid smoke is purely optional. Comments and advice, as always, are welcome:
"Georgia Gold" BBQ Sauce1 cup French's Yellow Mustard
2/3 cup Dijon mustard
1/2 cup cider vinegar
1/3 cup molasses
1/3 cup clover honey
2 tbsp melted salted butter or bacon drippings
1 tbsp Worcestershire sauce
1 tbsp garlic powder
1 tbsp coarse ground black pepper
1 tsp cayenne pepper
1 tbsp onion powder
1 tsp dried oregano
1 tsp white pepper
1/2 tsp liquid smoke, hickory flavor (optional)
1/2 Tsp Lawry's Seasoning Salt
Make a paste with the dry ingredients and some of the vinegar and butter/bacon drippings. Lightly toast this over medium heat until slightly bubbling and then combine the remaining ingredients. Raise the heat to medium high and bring to a slow simmer. Reduce heat and simmer for 15 minutes. Refrigerate and it should keep for several weeks.
This will make 22-24 oz. depending on how much you reduce the sauce over heat.
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