By Cat, June 2020 (photo, right, from Wikimedia Commons)
One of my fav places to eat in my hometown of Bigfork MT is the Old Bridge Pub. The chef (Louie) makes an excellent BBQ sauce and shared it with me, and gave me permission to share with others. Now that BBQ season is here, I plan to use this to make BBQ Chicken on my old outdoor grill.
The original recipe makes 40 fl oz (about 2½ quarts). His original recipe cites weight in ounces (oz), but weight varies with distance above/below sea level, so I prefer to use grams (g) which is constant no matter how far you are from sea level.
I intend to experiment with a smaller size recipe for 1 quart (16 fl oz).
Ingredients and Equipment for 2 different size recipes
- Sauce, original recipe (40 fl oz or ~2½ quarts):
- 3 cups homemade ketchup (24 oz or 680 g)
- ½ cup molasses (4 oz or 113 g)
- ¾ cup red wine vinegar (6 fl oz or 177 g)
- ¼ cup Worcestershire sauce (2 fl oz or 59 g)
- 1 cup packed Rapadura or brown cane sugar (8 oz or 226 g)
- 2 Tbsp dry mustard (1 oz or 28 g)
- 4 Tbsp chili powder (2 oz or 57 g)
- 1 tsp cayenne
- Sauce, smaller recipe (1 quart) I’ve not yet tested this size
- 1¼ cups homemade ketchup (272 g)
- 3 – 3½ Tbsp molasses (45 g)
- ¼ – ⅓ cup red wine vinegar (71 g)
- 1½ Tbsp Worcestershire sauce (24 g), or to taste
- 6 Tbsp (¼ cup plus 2 Tbsp) Rapadura or brown cane sugar (90 g), or more to taste
- 2 – 2½ tsp dry mustard
- 4 – 5 tsp chili powder
- ¼ – ½ tsp cayenne
- measuring cups and spoons, and/or scale that measures in ounces or grams
- sauce pan
- storage container(s)
- Combine all ingredients in sauce pan, and simmer 5 minutes. Do not scorch.