Kris Barbeque Pit Sauce Food

OPEN PIT BBQ SAUCE

Open Pit BBQ Sauce image

Copy Cat for Open Pit, can not get here in Florida so we came up with two that we think are close. Will tinker and post any changes we make

Provided by don544

Categories Sauces

Time 30m

Yield 3/4 Quart

Number Of Ingredients 10

Ingredients

2 cups white vinegar
1/4 cup sugar
1/2 cup brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1/2 tablespoon salt
1 teaspoon finely ground black pepper
1 teaspoon finely ground red pepper
3/4 teaspoon hot sauce (add more or less to your liking)
1 cup Heinz ketchup

Steps:

Combine all ingredients, except ketchup, in stockpot and bring to boil - cover and reduce heat, stirring occasionally until sugar is dissolved. Then add ketchup, stir and remove from heat.

Nutrition Facts : Calories 1291.2, Fat 1.2, SaturatedFat 0.2, Sodium 8636.7, Carbohydrate 305, Fiber 1.9, Sugar 287.3, Protein 6.2

SWEET BBQ PIT SAUCE

Sweet BBQ Pit Sauce image

This BBQ sauce, adapted from Skylight Inn in Ayden, NC, is a little sweet, a little spicy, and plenty smooth, thanks to the addition of melted butter.

Provided by Sam Jones

Time 30m

Yield 20 servings

Number Of Ingredients 13

Ingredients

2 teaspoons kosher salt
1 2/3 cups sugar
1 teaspoon chili powder
1 tablespoon paprika
1 teaspoon Freshly ground black pepper
3/4 teaspoon garlic salt
1 teaspoon onion powder
1 1/2 cups light brown sugar
2 3/4 cups ketchup
8 tablespoons unsalted butter, melted
1 1/4 cups Water
1 1/2 cups apple cider vinegar
1 teaspoon Worcestershire sauce

Steps:

In a saucepan, add the dry ingredients: salt, sugar, chili powder, paprika, black pepper, garlic salt, onion powder, and light brown sugar. Mix well to break up any lumps. Add ketchup, melted butter, water, vinegar, and Worcestershire sauce. Bring sauce to a simmer over low heat. Continue to simmer, stirring the entire time until the sauce has reduced and thickened, about 15 minutes. (Keeping the heat low helps prevent the butter from separating and the sugar from burning.)
Sauce is done when it thinly coats a spoon and has reduced by about ⅓. Cool to room temperature, stirring occasionally so it doesn't stick to the bottom. Store in a covered container in the refrigerator (keeps for months, thanks to the vinegar). Makes about 3 cups.

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