There is a local barbecue restaurant that has really spoiled us.
They use something they call "Bodacious Barbecue Sauce," and I
think they said they order it from Texas. We love the
stuff--especially on brisket. It's spicy, yet it has what I
guess one would call a semi-sweet taste to it.

I'm looking for a recipe that is similar that I can make at home.
I can't stand the vinegary stuff I buy in stores, and that stuff
just wreaks havoc on my stomach.

Anybody have any ideas where I can locate some good recipes that
might be similar?

DH prefers pork barbecue; DD prefers chicken. Is there a good
all-around sauce that covers beef, pork, and chicken? Or is that
just a pipe dream?

Thanks!

Karen C.

Steve Wertz wrote:
On Mon, 4 Dec 2006 11:10:58 -0500, Karen C. wrote:

There is a local barbecue restaurant that has really spoiled us.
They use something they call "Bodacious Barbecue Sauce," and I
think they said they order it from Texas.

Nobody is Texas uses the word "Bodacious". It's just not spoken
here.

There are plenty of recipes on the web for "bodacious BBQ sauce",
though. I have never seen it in any of the local BBQ/hot sauce
stores here in TX.

-sw

The name of the joint is Bodacious bbq, located in Tyler. Great
brisket. Why not order up some sauce from them? Bring it home and try
your hand at recreating it.

http://www.easttexasguide.com/2006/pages/03/26/89.html


Pierre

Here's one I like:


3/4 cup brown sugar of either variety
* 1/2 cup ketchup
* 1/3 cup molasses
* 1/4 cup apple cider vinegar
* 1/4 cup olive oil
* 3 tablespoons prepared mustard
* 3 cloves garlic
* 2 teaspoons Worcestershire Sauce
* 1/2 teaspoon salt
* 1/2 teaspoon cayenne pepper
* 1/4 tablespoon ground black pepper
* 1 tablespoon chili powder
* I can of crushed pineapple about 10 oz. or so


Heat the oil up with the garlic until it's browned, then add the
other ingredients on low heat until mixed. Then refigerate or
freeze mixture & enjoy.

"Steve Wertz" wrote in message
...
Nobody is Texas uses the word "Bodacious". It's just not
spoken
here.

We're not in TX; we're in KY. The brand name that's on the jugs
of sauce they use is "Bodacious." They just said they order it
from TX (Lone Oak, I think).

There are plenty of recipes on the web for "bodacious BBQ
sauce",
though. I have never seen it in any of the local BBQ/hot sauce
stores here in TX.

I did find a couple on the web, but they didn't sound close to
the stuff the BBQ joint uses. I figure I'll just have to
experiment with some recipes to get something similar. I just
don't want anything terribly "vinegary" or so hot it'll burn my
tongue.

Thanks!

Karen C.

Steve, being in Austin, do you have any recipe to duplicate the sausages
at County Line or Rudy's?

--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

"Pierre" wrote in message
oups.com...
The name of the joint is Bodacious bbq, located in Tyler.
Great
brisket. Why not order up some sauce from them? Bring it home
and try
your hand at recreating it.
http://www.easttexasguide.com/2006/pages/03/26/89.html

Sounds great, but I can't even recreate the sauce we have locally
g.

Thanks!

Karen C.

Here's one I like: . . .

Frank: This looks pretty good! Is it just suitable for brisket,
or is it good with pork and chicken too? Also, do you know about
how large a quantity this recipe makes?

I'm going to give this one a try. Thanks so much!

Karen C.

Karen C. wrote:
Here's one I like: . . .

Frank: This looks pretty good! Is it just suitable for brisket,
or is it good with pork and chicken too? Also, do you know about
how large a quantity this recipe makes?

I'm going to give this one a try. Thanks so much!

Karen C.




Seems like that makes around 3 cups or so(adding beer to make more is
never a bad thing, so long as it's not bad beer-a brown ale works
good!). I would use sauce as a condiment for all meats. The general
school of bbq thought here in Texas is that sauce is definitely 'on the
side',as a properly smoked brisket needs no sauce(added to keep a flame
war down). Of course, if you cook it in the oven, anything goes.
Frank

We were in Austin over Thanksgiving. On the way from the airport, our
DIL took me to Rudy's for an immediate "fix," and I got enough of the
ribs, turkey, sausages and brisket to carry me over with snacks and
breakfasts through our visit.

Nonny

Steve Wertz wrote:
On Mon, 04 Dec 2006 11:01:57 -0800, Nonnymus wrote:

Steve, being in Austin, do you have any recipe to duplicate the sausages
at County Line or Rudy's?

You can add Iron Works to the list, also. I think all 3 of them
come from the same local supplier that I have yet to identify.
And I haven't made enough sausage to be able to tell how to
duplicate them.

-sw

--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

Their ribs are variable. This time, I got a couple racks of their baby
backs. IMHO, they were the best baby backs I've ever had, including my
own. They had scads of meat on them and 100% was perfectly cooked with
no crispy ends or waste. Their smoked turkey is darned good as well,
but given a limited amount of stomach, I'd rather fill up on their hot
links (what they call the mild jalapeno sausages) than the turkey or
brisket. 2-3 microwaved ribs and a hot link with "Sause" on a piece of
white bread makes for a really good breakfast.

Nonny

Steve Wertz wrote:
On Mon, 04 Dec 2006 12:03:42 -0800, Nonnymus wrote:

We were in Austin over Thanksgiving. On the way from the airport, our
DIL took me to Rudy's for an immediate "fix," and I got enough of the
ribs, turkey, sausages and brisket to carry me over with snacks and
breakfasts through our visit.

I've only ever had leftovers and semi-stale take-out from Rudy's
("The Worst BBQ in Taxes" is their motto), but it's actually
pretty good. I can't seriously comment on it since I haven't had
it really fresh, though.

I will be stopping there soon, if not just to pick up some
'Sause'.

-sw

--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

"Karen C." wrote in message

There is a local barbecue restaurant that has really spoiled us.
They use something they call "Bodacious Barbecue Sauce," and I
think they said they order it from Texas. We love the
stuff--especially on brisket. It's spicy, yet it has what I
guess one would call a semi-sweet taste to it.

I'm looking for a recipe that is similar that I can make at home.
I can't stand the vinegary stuff I buy in stores, and that stuff
just wreaks havoc on my stomach.

Anybody have any ideas where I can locate some good recipes that
might be similar?

DH prefers pork barbecue; DD prefers chicken. Is there a good
all-around sauce that covers beef, pork, and chicken? Or is that
just a pipe dream?

Thanks!

Karen C.

Get some Blues Hog sauce. It's good on just about everything. I think I
even use it on ice cream!
(But never on great BBQ, it covers the taste.)

BOB

On 4-Dec-2006, "Karen C." wrote:

There is a local barbecue restaurant that has really spoiled us.
They use something they call "Bodacious Barbecue Sauce," and I
think they said they order it from Texas. We love the
stuff--especially on brisket. It's spicy, yet it has what I
guess one would call a semi-sweet taste to it.

I'm looking for a recipe that is similar that I can make at home.
I can't stand the vinegary stuff I buy in stores, and that stuff
just wreaks havoc on my stomach.

Anybody have any ideas where I can locate some good recipes that
might be similar?

DH prefers pork barbecue; DD prefers chicken. Is there a good
all-around sauce that covers beef, pork, and chicken? Or is that
just a pipe dream?

Thanks!

Karen C.

Where you can locate some good recipes:

Paul Kirk's "Championship Barbecue"
Cheryl and Bill Jamison "Smoke & Spice"
Walsh "Legends of Texas Barbecue Cookbook"

Most of my experience with sauces has been limited to
store bought and mostly not to my liking. I use some
Stubb's and some Sweet Baby Rae's, but I just recently
made up some 'Struttin' Sauce' from "Smoke & Spice".
Now, most folks preferred my 'Q' naked while it was fresh
out of the cooker, only two or three tried my sauce on it. The
meat was spareribs and pulled pork picnic. I nuked a
sandwich worth of pulled pork the next day with a little
sauce folded in. I topped the meat with coleslaw to finish
the sandwich. If I've ever eaten a better BBQ sandwich, I
can't remember where or when it was. It would have been
even better with a fresh sourdough bun in place of the big
box hamburger bun. I wish I had thought to improve the
bun in the toaster.

--
Brick(Youth is wasted on young people)

"Frank Mancuso" wrote in message
...
Seems like that makes around 3 cups or so(adding beer to make
more is
never a bad thing, so long as it's not bad beer-a brown ale
works
good!). I would use sauce as a condiment for all meats.

Thanks for the info. This helps a lot.

The general
school of bbq thought here in Texas is that sauce is definitely
'on the
side',as a properly smoked brisket needs no sauce(added to keep
a flame
war down).

LOL! Yeah, DH and I have our own little flame war going on that
one all the time. If it's *good brisket*, I agree that no sauce
would be *needed*. I happen to love a good sauce with my meat,
though.

Of course, if you cook it in the oven, anything goes.

That's the main thing I want to use the sauce for--for now.
Hopefully, we'll get a smoker in the not-too-distant future.

I'm going to give your recipe a try sometime this weekend.
Thanks so much!

Karen C.

" BOB" wrote in message
...
Get some Blues Hog sauce. It's good on just about everything.
I think I
even use it on ice cream!

I've never heard of that brand. Will have to look for it.

(But never on great BBQ, it covers the taste.)
BOB

That sounds just like DH (whose name happens to be Bob, as well
g).

Thanks!

Karen C.

wrote in message
. ..
Where you can locate some good recipes:
Paul Kirk's "Championship Barbecue"
Cheryl and Bill Jamison "Smoke & Spice"
Walsh "Legends of Texas Barbecue Cookbook"

I'll give them a look! Thanks!

Most of my experience with sauces has been limited to
store bought and mostly not to my liking. I use some
Stubb's and some Sweet Baby Rae's, but I just recently
made up some 'Struttin' Sauce' from "Smoke & Spice".

I've not tried any but the Sweet Baby Rae's, but it was still way
too "vinegary" for my taste.

Now, most folks preferred my 'Q' naked while it was fresh
out of the cooker, only two or three tried my sauce on it. The
meat was spareribs and pulled pork picnic. I nuked a . . .

Sounds wonderful! I'm getting hungry just reading about it g.

Thanks!