www.sausagemaking.org

This is a finishing/table sauce for ribs and chicken. If I couldn't get turbinado sugar, I would substitute a 50/50 blend of dark brown cane sugar and white cane sugar. As with any such sauce, while it can be made on the day you need it, the sauce does benefit from sitting a day or three before use.

1/4 cup chili powder
1 cup turbinado sugar
1 tablespoon black pepper
1 tablespoon garlic salt
1 teaspoon celery salt
2 24-oz. bottles ketchup
1/2 cup cider vinegar
1/2 cup yellow mustard
1 tablespoon Worcestershire sauce
2 teaspoons chipotle Tabasco

Combine chili powder, sugar, pepper, garlic salt and celery salt in a small mixing bowl.

Combine ketchup, water, vinegar, mustard, Worcestershire and chipotle Tabasco in a 3-quart soup pot. Mix well. Add spice mixture. Bring to a simmer over medium heat, stirring frequently, then reduce heat to medium-low and simmer 30 minutes, stirring occasionally.

Cool sauce and transfer to 2 24-ounce ketchup bottles. Store in the refrigerator.

Must try these come bbq season, what is turbinado sugar? and what is yellow mustard: powder, made up into a paste? The yellowest mustard in the UK is sitting up there with habaneros for hotness ( ok maybe not that hot ) so I wouldn't want to be dealing with 1/2 cup quantities of that.

Dave

I think he's referring to the standard "hot dog" mustard. In the States, that would be a "French's" squeeze bottle.

thanks, BBqer!

Turbinado sugar is like demerara sugar that I know you have across the pond. If you can't find either brown sugar works just as well.

DarrinG

Demerara we have, so thanks!

Dave

Turbinado is my sugar of choice when Qing..It has a nice molases flavor to it and seems to hold up better on longer cooks like butts..JMHO

Thanks all, I think I might try and set up a transatlantic FAQ section where questions like these of mine are covered.

Such as :

Turbinado sugar is like demerara sugar

Any thoughts?

Dave

Good idea Dave. Alphabetical and cross referenced, could be invaluable.

Turbinado is raw unrefined sugar. A light brown sugar or similar would be a good substitute.

Spuddy wrote:Turbinado is raw unrefined sugar. A light brown sugar or similar would be a good substitute.

In the sauce you could sub light brown sugar...In a rub u are better off with the turbinado..JMHO

Hi. I use turbinado or Demarara in rubs because of the flavor, texture, and because it isn't wet. Brown sugar (at least here in the States) is refined white sugar with a chemically-cracked fructose molasses added back. Brown sugar is wet. I think it dissolves and burns more readily than the coarser raw sugar. If I don't have turbinado, I will substitute a 50/50 blend of dark brown sugar and white sugar, especially in sauces.

Yes, the mustard in the recipe is yellow hotdog mustard (like French's), here in the States. It is a very mild preparation of vinegar, turmeric, mustard and salt. If you don't have access to that, I think a mild, smooth German mustard would do nicely. You could substitute other mustards, but they would change the character of the sauce - not bad, just different. I did not intend for folks to use a truly hot, blow-the-top-of-your-head-off mustard made from powder (like a pub mustard).

That's why I asked Tom !, thanks for your reply!

Dave

I used French's brand as an example for the mustard, but I believe most of us use the cheapest brand available.

Or maybe it's just me.

Mild yellow mustard then (What you get at burger vans to put on hotdogs over here). I have no problem with that

dave