Best 4 Butt Stompin Barbeque Sauce Recipes

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Buckle up and get ready for a wild ride through the world of flavors because we're about to embark on a journey to discover the best recipe for "Butt Stompin' Barbeque Sauce." It's a sauce that will tantalize your taste buds, ignite your senses, and leave you craving for more. So, gather your tastebuds, fire up your grill, and let's dive into the depths of smoky, tangy, and downright deliciousness. Prepare to be amazed as we unveil the secrets behind creating the ultimate Butt Stompin' Barbeque Sauce that will leave your friends and family begging for the recipe.

Here are our top 4 tried and tested recipes!

BARBECUE PORK BUTT



Barbecue Pork Butt image

Provided by Alton Brown

Time 17h20m

Yield 4 to 6 pounds pulled pork

Number Of Ingredients 5

3 quarts water
12 ounces kosher salt
8 ounces molasses
8 to 10 pound boneless pork butt
Special equipment: Smoker and 4 ounces hickory or oak wood chunks

Steps:

  • Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
  • Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
  • Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
  • Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.

JUST THE BEST BARBECUE SAUCE EVER!



Just the Best Barbecue Sauce Ever! image

Sweet and tangy. Goes great on ribs, chicken, makes a wonderful beef barbecue sandwich. Very versatile!

Provided by MizzNezz

Categories     Sauces

Time 10m

Yield 2 1/2 cups, 12 serving(s)

Number Of Ingredients 10

1 1/2 cups ketchup
3/4 cup packed brown sugar
1/2 cup white vinegar
1/2 cup honey
1/3 cup soy sauce
1 1/2 teaspoons ground ginger
1 teaspoon salt
3/4 teaspoon ground mustard
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Mix all ingredients in medium bowl.
  • Stir well.

AWARD WINNING COMPETITION BARBECUE PORK BUTT RECIPE



Award Winning Competition Barbecue Pork Butt Recipe image

Provided by Food Network

Categories     main-dish

Time 7h15m

Yield 12 servings

Number Of Ingredients 43

One 8-pound pork butt
Brine, recipe follows
Garlicky Marinade, recipe follows
Dry Rub, recipe follows
Cider Mop Spray, recipe follows
Barbeque Sauce, recipe follows
1 cup apple juice
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon salt
1 tablespoon granulated sugar
1/2 cup onion, chopped
1/4 cup water
1/4 cup Worcestershire sauce
3 tablespoons plus 1 teaspoon garlic, coarsely chopped
2 tablespoons low-sodium soy sauce
1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 tablespoon freshly ground black pepper
2 tablespoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon ground ginger
1 cup apple juice
1 cup water
1/4 cup cider vinegar
2 tablespoons canola oil
1/2 cup smoked bacon, cut into rectangles about 1-inch long and 1/2-inch wide
1/2 cup sweet (Vidalia or Maui) onion, minced
5 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons freshly ground black pepper
1/4 teaspoon ground cloves
1/2 cup dark brown sugar
1/2 cup water
1 cup tomato ketchup
1/4 cup yellow mustard
1/2 cup honey
1/2 cup apricot preserves
1/4 cup apple juice
Cider vinegar

Steps:

  • Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.
  • Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with Dry Rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.
  • After 6 hours, spray the pork with Cider Mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.
  • Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.
  • Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.
  • Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.
  • Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.
  • Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.

BUTT STOMPIN' BARBEQUE SAUCE



Butt Stompin' Barbeque Sauce image

The sauce is sweet, hot and wonderful!! Great on poultry, pork, or beef.

Provided by TIMSUE

Categories     BBQ Sauce

Time 45m

Yield 48

Number Of Ingredients 15

2 tablespoons butter
1 small onion, minced
1 clove garlic, minced
3 tablespoons red wine vinegar
1 cup chili sauce
1 cup pineapple juice
½ cup crushed pineapple
¼ cup brown sugar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 pinch pepper
2 tablespoons hot pepper sauce
1 habanero pepper, seeded and chopped
½ cup bourbon whiskey

Steps:

  • Melt butter in a large saucepan over medium heat. Add onions, and saute until they are transparent. Stir in the garlic, wine vinegar, chili sauce, pineapple juice, pineapple, brown sugar, and lemon juice. Season with Worcestershire sauce, dry mustard, pepper, hot pepper sauce, and habanero pepper. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.n
  • Stir in the bourbon, and simmer for an additional 10 minutes. Store in the refrigerator.n

Nutrition Facts : Calories 27.4 calories, Carbohydrate 4.1 g, Cholesterol 1.3 mg, Fat 0.6 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.3 g, Sodium 90.7 mg, Sugar 2.8 g

Tips:

  • Use ripe tomatoes. The riper the tomatoes, the sweeter and more flavorful your sauce will be.
  • Roast your tomatoes. Roasting tomatoes concentrates their flavor and gives them a smoky, caramelized taste.
  • Use a variety of spices. Don't be afraid to experiment with different spices to create a unique flavor profile for your sauce.
  • Let your sauce simmer. Simmering allows the flavors to meld and develop, so don't rush this step.
  • Taste your sauce as you go. Adjust the seasonings to your liking until you achieve the perfect balance of flavors.

Conclusion:

With so many delicious variations to choose from, there's sure to be a barbecue sauce recipe that everyone will enjoy. Whether you like your sauce sweet, spicy, or smoky, there's a recipe out there for you. So fire up your grill and get ready to enjoy some delicious barbecue, complete with the perfect sauce.

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