Let's Talk BBQ
Recipes => Recipes => Rubs, mops, sauces, GRAVYS and marinades => Topic started by: Smokin Don on March 09, 2013, 02:32:53 AM
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Here is a recipe I have been playing with and a photo using it on a pulled pork sandwich. I liked it on chicken but be careful it will burn easily. I think the sauce needs a little more work so take and play with it. Let me know if you come up with any improvements. Smokin Don
Apple butter BBQ sauce vII
2 cups apple butter
2 TBS apple cider vinegar
2 TBS yellow mustard
2 TBS butter
1 TBS brown sugar
1 TBS molasses
1 tsp Cajun seasoning, I use Penzey’s
2 tsp celery seeds
1 medium onion, small dice
Sautee the onions in the butter then add the rest of the ingredients. Bring it to a boil then simmer about 10 minutes. Keep in the fridge. Should be enough for two chickens.
On pulled pork
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1278213.jpg)
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I got everything but the apple butta :)
Sent from my iPhone 5 using Tapatalk
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Good idea, SD ;D
The biggie that I see missing is garlic in at least some form. Also, does the Pensey's Cajun give it enough "lift"? It doesn't need to be hot but there should be some zing behind it or it'll taste flat.
I agree with you that there's enough sugar in the apple butter to cause some char if you aren't careful, but I often add a warmed sauce after the cook instead of during it, so that's no problem.
I think you're off to a good start!
Hub
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i like it. i going to try it except use maple syrup, garlic and chopped jalapenos. :P got to go to the store.
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Sounds interesting!