Best recipe site.

http://www.celtnet.org.uk/recipes/index.php

I've checked them out and if you want an authentic recipe in any style, they appear to have it.

I'd appreciate your opinion though

did you know there is a recipe for hoisin sauce?

My wife and I like allrecipes.com

Hoisin sauce

I'll check out the one you linked to. Thanks

And I am a devotee of epicurious.com. The use the database of Gourmet and Bon Appetite magazine's recipes. Their advanced search app is just wonderful. You can search for recipes insisting they include specific ingredients, conform to an ethnic style, breakfast, dinner, main course, side...

I want a side dish that includes mushrooms, sun dried tomatoes, and... risotto. Low fat. Click search...

bingo, 120 recipes.

Why wouldn't there be?

Does anyone out there know of where to find a great BBQ sauce recipe? I am going make some ribs & chicken in my new Showtime Rotisserie BBQ and I want to make the sauce from scratch.

I found a few, but I want someone who has tried one with great success to let me know what they like.

THANKS!

Ketchup,paprika(pepper?)powder,Sugar,Garlic,Galapeno,Currypowder,Oliveoil,....

I heat the oil with the paprikapowder and currypowder or paste. Let it cool and mix it with chopped garlic,ketchup,sugar and galapeno.

experiment with the volumes.

This is my favorite, too. I love that there are at least a dozen user reviews for almost every recipe on the site as well.

because it's not a recipe using hosisin sauce, it's an actual recipe for hoisin sauce.

Ingredients

8 tbsp soy sauce

4 tbsp peanut butter (or black bean paste)

2 tbsp honey or molasses or brown sugar

4 tbsp white wine vinegar

1/4 tsp garlic powder

4 tsp sesame oil

40 drops chinese hot sauce, (or any hot chilli sauce)

1/4 tsp black pepper

Method

Making this is simplicity itsef. Add all the ingredients to a bowl and beat with a whisk until combined. Don't worry if it looks, at first, as if the ingredients will not mix. Just keep whiskig together and you will eventaully get a smooth sauce. This recipe should give you about 200ml of hoisin sauce.

I've never seen a recipe for it before.

What I meant was : why wouldn't there anywhere be a recipe,....it's not like the stuff grows on trees.

here's the traditional American barbecue sauce from the site:

Ingredients:

250ml chilli sauce

250ml ketchup

60ml steak sauce

1 tbsp tamarind paste

1 tbsp minced garlic

50g finely-grated fresh horseradish

3 tbsp dry mustard

1 tbsp Tabasco sauce

1 tbsp molasses

1 tbsp Jalapeno-based salsa (or any hot chilli and tomato paste)

1 tbsp red wine vinegar

Barbecue Sauce Preparation:

Method:

Making this barbecue sauce is simplicity itself. Simply add all the ingredients to a medium-sized bowl and whisk until thoroughly blended. Adjust the seasoning and use.

If you want a thicker sauce (for example, to use as a pizza topping) then add the finished sauce to a pan and simmer gently for 20 minutes then take off the heat and allow to cool before using.

My favorite recipe site is my own mind, with some occasional help from my grandmother's recipe box. I have even medaled in food contests.

I make an absolutely killer BBQ sauce, btw.

Care to share Cooter? I've been wanting to try making my own bbq sauce. I usually use Bone Suckin' Sauce. Which is pretty good.

I use these ingredients:

Cattleman's Gold bbq sauce:

http://www.cattlemensbbqsauce.com/OurSaucesGold.aspx

Kraft original bbq sauce

Apple cider vinegar

softened, room-temp margarine

Hunt's ketchup

French's yellow mustard

Goya Ginger Beer

http://www.kegworks.com/product.php?productid=173559&source=base

Chili powder

Cayenne powder

Ground ginger

Smoked paprika

Garlic powder

Southern Flavor charbroil seasoning http://www.southernflavor.com/

Onion powder

Clover honey

orange extract

RealLemon lemon juice

Nellie & Joe's Key West Lime juice http://www.ecrater.com/product.php?pid=3481251

You use the two full bottles of the bbq sauces, the vinegar, ginger beer, margarine, ketchup and mustard as your base.

Everything else is added a bit at a time...you'll have to experiment to get it right.

I've never written it down, exactly.

I mix mine up in a big bowl then when I am satisfied with the result, it all goes into an empty, washed jumbo-sized ketchup bottle.

I also need to say that my sauce is kind of a different spin, from the norm.

As you can see by the ingredients, there is a slight Carribbean note to it with the citrus, ginger and pepper notes, in there. It really shines best when used early in the grilling process, so it bakes on. It goes super with any kind of meat or sausage, but chicken and pork are the best.

This is one of the strangest things I find with Americans and recipies.

No Aussie would start a BBQ sauce recipe with a commercial BBQ sauce to which you add other commercial sauces.

We always assume the reason you have your own BBQ sauce is because you don't want to use the commercial suaces with all their added preservatives etc. and wanted to use clean, fresh ingredients.

Please don't take this as an insult as it's meant as one - just an observation from downunder.

This is one of the strangest things I find with Americans and recipies. No Aussie would start a BBQ sauce recipe with a commercial BBQ sauce to which you add other commercial sauces. We always assume the reason you have your own BBQ sauce is because you don't want to use the commercial suaces with all their added preservatives etc. and wanted to use clean, fresh ingredients. Please don't take this as an insult as it's meant as one - just an observation from downunder.

No offence taken.

But if you looked on the bottles, some of what is in the commercial sauces, are on the ingredient list I use.

It takes some of the work out, like adding stuff like corn starch (which can be tricky, if your actually cooking up a homemade concoction, or the drudgery of scalding then pureeing tomatos, mashing up citrus for juice, or pulverizing garlic into a mash.

This way, there's no cooking, involved...just stir it all up and bottle it.

I can cook anything really, but sometimes, you can get great results with shortcuts, especially if the bought product has quality, to begin with.

yeah - I can see the advantage and I'm sure you can be very creative with it - but I suggest it's unique to the US.

yeah - I can see the advantage and I'm sure you can be very creative with it - but I suggest it's unique to the US.

Yeah... my bachelor eating fare was a can of cream soup with a can's worth of instant rice mixed in. Look Ma! I'm cooking! Or a pack of Top Ramen with an egg scrambled in for protein. Look Ma! I'm cooking!

Look Ma! I'm cooking!

But now I actually cook. I haven't used a prepacked anything in 20 years.

Thanks for sharing. Sounds interesting. Wasn't expecting that your base would be pre-made bbq sauce. I'll let you know if I give it a try.