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How To make California Bbq Sauce
1/4 c Vegetable oil
1 Garlic seperated into cloves
1 md Onion; minced
2 12 oz tomato paste
36 oz Water
1 1/2 c Brown sugar, packed
1 Juice of orange
1/2 c Apple cider vinegar
3 tb Light soy sauce
2 tb Liquid barbecue smoke.
2 tb Cayenne
1 tb Black pepper
Chichen ribs ect. In a large, well seasoned, cast-iron dutch oven with a cover, heat 1/4 cup lid slightly ajar so steam can escape, and simmer 2 hours, stirring occassi Salt meat if desired. Do not marinate it in the sauce. Instead, cook it slo
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How to Bottle and Sell Your Own BBQ Sauce
Does everyone say that you’ve got the “best BBQ sauce?” If you have a barbecue sauce recipe you love, how do you actually get it bottled and sold?
On this Behind the Smoke look at the business of BBQ, Shawn Walchef digs into what it takes to create and bottle your own barbecue sauce, in a conversation with Cali BBQ culinary director Gene Goycochea and Steve Miller, owner of Miller & Son BBQ Sauce Brewing Co.
Steve Miller was a guest on the Cali BBQ Media “Digital Hospitality” podcast, where he talked about the journey that he and his wife undertook when they were handed the keys to a successful family resort in the Eastern Sierra Mountains.
Steve Miller brews his craft BBQ sauce from the Rock Creek Lakes Resort. After starting small and learning the ropes, his small-batch sauce and spice rub company now has products in more than 30 shops.
Selling BBQ sauce is never easy. In fact, it’s notoriously difficult.
Watch this video to learn about how Steve Miller and Cali BBQ had to work hard to get their brands’ sauces bottled.
Making our Cali Comfort BBQ sauces was a pain in the ass. There’s nothing easy about bottling BBQ sauce for sale.
There are a few basic steps to first consider when attempting to make and bottle your own barbecue sauce.
Step 1: The Recipe
You should first make a BBQ sauce that will knock people’s socks off.
Make sure you’re proud of your recipe before you rush to bottle it. Chances are if you’ve made it this far, you’ve already mastered this step!
Step 2: The Bottle
Steve Miller bottles his small-batch BBQ sauce with his own hands.
Then he has custom-made labels that he attaches to the bottles.
You can use any (clean) bottles you want, but beware the fact that costs can go up quickly with specialty bottles. It costs extra to be fancy.
Make sure your label design and logo stands out and represents the core of your brand. It should be consistent with your online presence.
And the sexier the better.
As we say at Cali BBQ Media: Remember your ABBs. ABB stands for Always Be Branding.
Step 3: The UPC code
UPC codes are where the magic happens if you want your BBQ sauce to be a product.
If you actually want to sell a product, you’ve got to have a UPC code. This takes time. Start researching the steps now.
We bought plenty of UPC codes to make sure we always have one available when we need one for a future product. You can never be too prepared.
***
If you have any questions about bottling your own sauce you can reach out to Steve Miller from Miller & Sons BBQ Sauce Brewing Co. at MillSauceCo@gmail.com.
You can also direct any BBQ questions to Gene Goycochea from Cali Comfort BBQ at gene@calicomfortbbq.com.
Miller and Sons BBQ Sauce Brewing Company online —
Rock Creek Lakes Resorts online —
***
Please share this channel with someone you think would enjoy it.
Visit and email podcast@calibbq.media to get in touch.
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Canning Pulled Pork in BBQ Sauce
This recipe is so easy to make and so delicious as well. It is a wonderful addition to our food storage for emergency preparedness. Paired with cole slaw and served on homemade buns, it is an amazing meal.
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all purpose SWEET and TANGY BARBECUE SAUCE
All the ingredients in my all purpose sweet and tangy barbecue sauce recipe should already be found in your pantry. You should never have to go to the store and buy a jar of bbq sauce. This recipe is designed to save you money by utilizing the things that should already be in a well stocked pantry. This is the flavor I look for in a bbq sauce and this goes well with literally everything
#BBQSauce #BarbecueSauce #NotAnotherCookingShow
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Carolina Gold BBQ Sauce
A healthy, Whole30 friendly version of Carolina Gold BBQ Sauce that you can make at home!
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The BEST Homemade BBQ Sauce Recipe - Gluten Free!
This delicious gluten free barbecue sauce recipe from KC the G-Free Foodie's mom, Saint Joanie, is perfect for slathering on ribs, chicken, and even on a BBQ chicken pizza. It's had decades of refining, and it's soooo good!
St. Joanie's Gluten Free BBQ Sauce
Ingredients
1 Tbsp olive or vegetable oil
2 tsp onion powder
1 tsp garlic powder
1 cup tomato puree
1/4 cup balsamic vinegar
1/4 cup cider vinegar
2/3 cup packed brown sugar
1/4 cup tomato paste
3 Tbsp Worcestershire sauce
1 tsp salt
1 Tbsp yellow mustard
1 tsp ground cumin
2 Tbsp honey
2 Tbsp molasses
3/4 cup water
4 Tbsp butter
Directions
In a medium saucepan, add all ingredients except butter and mix well. (I usually thin the tomato paste with the vinegars, so it blends easier.) Start at medium heat for about 5 minutes, then reduce heat to low until it thickens - about 45 minutes to an hour. Remove from heat, then stir in butter until it melts and blends in, let the sauce cool.
(Double the recipe to use full cans of the tomato products, but you don't need to double the water.)
Find the recipe here:
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HEALTHY VEGAN BBQ SAUCE RECIPE | IT'S SO GOOD!! ????
Move over queso sauce, there is a new sauce in town! This amazing sweet & smokey BBQ sauce is made with ingredients you probably already have at home. The best part? It is quick to make, refined sugar free, vegan, and UNREAL!
Here's the recipe:
SWEET & SMOKEY VEGAN BBQ SAUCE RECIPE
6 tbsp tomato paste
1/2 cup apple cider vinegar
4 pitted medjool dates (soaked)
1 tbsp mustard
2 tsp garlic powder
1.5 tsp onion powder
12 drops of smoke
1 tsp smoked paprika
1 tsp pepper
1 tsp of blackstrap molasses
1/2 tsp cumin
1/2 teaspoon of salt
1/3 cup of water
Blend sauce in blender and enjoy OR simmer on low heat for 15 minutes. If you choose to do this, add another 1/4 cup of water for cooking. Stir frequently so it doesn't burn!
You want to refrigerate after it cools off. It is best the next day and should keep at least a week in the fridge since mustard, vinegar, salt are all natural preservatives.
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