This Texas BBQ Restaurant's Sauce Is The Best I've Ever Had | Recipe 

Will you give this sauce a try?

I've made this bbq sauce at least 20 times by now. It's an amazing sauce

This sauce is outstanding. Thank you!

Yes! Great recipe by the looks of it, and great vid!

I made this sauce yesterday, I was impressed. Very tasty, I’m sure today it will be better. Thanks for sharing.

Great recipe mate! tried it myself. Super easy and delicious! i just know this will compliment any meat! Thanks for sharing!

I just made this BBQ Sauce. I did cut the honey in half. Tasted plenty sweet to what I`m used to. Looking forward to using this on my pulled pork. Really like the color. Thanks again.

from tx here and have to say this sauce is the amazing

Just made a batch of this - FANTASTIC!!! Thank you for sharing! Similar to Salt Lick, but I thought it was a bit more like the sauce at City Meat Market in Giddings. I'll be using it on some ribs tonight for Sunday dinner - thanks!!

I’m going to try it for sure!

Thank you for sharing the recipe💯

Love these videos man, wish they were longer! keep it up

Thanks to you both for sharing, I will be making this when I get back onto the MB1050 after the house move. Walking off drinking the sauce - class!

Epic video as always!!!

Yes

Just made this. It's amazing!!!! Thank you so much

100% going to have to make this for my next cook!

Ive been wanting a sauce for my ribs our dave so ill give this a try. Thank you for sharing 😊

Defo gonna do this!

This seems delicious and unique in style. I'll give it a go. Thanks for sharing.

Made it! Was fantastic! I put 12 bone in chicken thighs on the Weber bbq. Set offset then stacked on top of each other and slowly mopped the sauce. It was a super successful cook.

Another great video sir thank you 🍻

May have to go to Bar A BBQ in July! Going to try this on my Ribs soon! Thanks !!

Thank you i smoked a pork butt and made this sauce. Got many picky eaters and everyone was loving the taste. Had two other store bought sauces and this was the one that everyone wanted.

Looks tasty! Reminds me of the L&L mustard sauce.

Thanks for sharing, Dave! Will definitely give this a try. 👍😋🤠

Wow, thank you for sharing with us. I will try this, because store-bought are getting too expensive and are often sold-out.

Dave, many thanks for sharing this fantastic sauce. Thanks also to Coop @bar a bbq for the permission, top man👍🏼 Hope to catch up in person in September 😜

Definitely gonna try it

Will def make this. First victim will be smoked chicken wings. That vinegar always does a nice job with cutting the fattiness of the wing which is why buffalo sauce is made from vinegar hot sauce.

Definitely gata make this, thanks for sharing!

Thanks for the recipe, cant wait to make it. Should I use the ingredients from the video or the description because they are different?

Going to make me some today. Thanks for the recipe.

Nice one Dave, i have friends who live in Montgomery who know these lads very well and say they are lovely people and there bbq is on point. We are looking at going to see our friends soon and will definitely go see Bar a bbq and their food.

Just made a batch. Good stuff.....thanks for sharing!

Looks great, will def give it a try. Have you made Jirby's Jauce? Absolutely delicious!

Making it as we speak! Thanks gents!

Went to Bar-A last week. Got the pork ribs and brisket. Some of the best I’ve ever had

Good stuff!

NICE SCORE! Don't get over to East Texas much but his Q looks delish! Thanks for sharing the sauce recipe will try it maybe with some substitutions.

Never made BBQ sauce before but this one looks really good so I'm excited to try it. I was worrying about converting from grams back into imperial but after a re-watch I noticed you were using the force to measure - so I'm less worried now.

That looks very similar to Pride of Deercamp BBq sauce from ingredients to color except for the cummin. All I know is that it's great on pork, been making up batches for years, have 3 in the frig now. The other exception is my recipe called for it to cooked and then rested to a cool. Found the recipe with a bit a history in one of Geoff Smith's recipe books. He had a PBS cooking show back in the 80's into the 90's called the Frugal Gourmet. Yes, it is a great sauce, thanks for spreading the love.

I'll be whipping it up today!

Just made some now, had most of the ingredients in already (subbed the honey for some hot honey I had), and it's damn good! How long will it last for in the fridge?

Wow. This is almost tit-for-tat with another Homemade BBQ sauce I found on Southern Living. That's not a knock on the restaurant owner - it's a testament to the fact that this sauce is near perfect. There are some (VERY) minor differences. For example, the SL article has two dashes of hot sauce instead of red pepper flakes. And the ratios are slightly different. I'm gonna have to try both and make a judgement call!

What food scale is that? Looks cool.

I feel the same way about Meat Mitch's "Whomp Sauce"... Best sauce ive ever had hands down...

I make my own BBQ using these same spices (minus the cumin though I will try that next time) and in different ratios. Also I use tomato paste instead of ketchup and use either the juices from the meat I am cooking or stock that I boil down. If I use the meat juices the sauce has to be warmed up to use it, as it will solidify due to the gelatin for that reason I usually use a stock and reduce it down. I love a good carolina gold sauce and this one looks to have a strong mustard content (stronger than what I make) so might use this as a starting point to make my own golden bbq sauce.

How do you find it compares to the L&L Mustard BBQ sauce? Made that a few times and it goes great with anything porky

Made it last night. I can confirm that it's really good. Has a nice balance of sweet, acidity, heat, tang, etc. It reminds me of a BBQ sauce recipe in a Marlboro cook book I received years ago but a little lighter in color. Will definitely keep this recipe around.

Looks like a nice East Texas style BBQ sauce. Thin tangy sauces are good on lots of stuff. Will check out BaraBBQ Thanks man

I'll be making that, can't believe I still haven't visited Bar A, not far from me.

whats great about this is that absolutley everything i can just grab in tesco. thanks for this!!!

Into dry rub but maybe I'll try it

thanks

You freeze leftover sauce I will try this thanks

Will do,, however,, ,go to Burnt Bean in Seguin ,and ,get their mustard based sauce. That's the best sauce I've ever had

Chipotle pepper adobo sauce makes this that much better. few table spoon

Made a small batch of this last night. Tastes good! Will have it with some wings tonight! Would you also put some on as a pre-marinade before cooking? Thanks!

The best bbq sauce ever for me was the type that wrapped packet ribs from brake bros in the 80s The tang was incomparable and no smokiness Probably from e numbers or maybe my not jaded palate made it really pop Wish I could recreate it clean

Used it on pork ribs. Nice change of pace from the traditional ketchup based sauces (even though there is ketchup in it). Thanks for sharing!

This stuff is fantastic! Used Steen’s cane syrup instead of honey because I feel it’s more complex a flavor. And I didn’t have enough honey.

Reminds me of the Salt Lick's BBQ Sauce. Looks good!!!

Heat it to get rid of the grainy texture from the garlic onion and salt.. it also intensifies the taste

Just made this sauce. Thanks for the recipe and video, love your channel. The sauce is everything you describe, love it. Reminds me of Salt Lick Original sauce. One suggestion for others making this is to start with half the honey, then add more to taste. Looking forward to trying it on some pork. Cheers

How long will it last if stored in a refrigerator?

🙌🙌

🔥

I found it hilarious when I watched an old video about Bar a bbq and they were giving there recipe for sauce. I was shocked and filled with a bit of pride to find out my own sauce is very close to theres. It made me feel like I am definitely on the right track if ours are that similar. I love the open sharing and willingness to teach others what we have tried and learned.

I’ll make mine in a blender.

I live down the street. Never tried it lol. We usually smoke our own meats that’s why… I will have to stop by there this week and grab a platter.

Are your percentage correct or the is measurement the correct recipe? Just notice a couple of differences in the weighed out part. You have 1% for salt , red pepper flakes, paprika, cumin but in the recipe you have 4g of salt and 2g for the rest. You also mentioned in the video smoked paprika which is different that just regular paprika. Also I was writing down the recipe while watching the video and some of the measurement are different than the ones written in the recipe description. Great video by the way.

Salt lick spicy is the best

I’m making it this week. What kind of air fryer do you have behind you in this video please

As a central Texan, I appreciate your observations and the specificity of how you look at the craft! If you swing through San Antonio (hour from Austin), check out 2M!

Tried this sauce. Perfect sauce and exactly what I've been looking for in a mustard based sauce. Balance of mustard, vinegar, sweet and savory. I didn't think I'd like it because I don't like sweet sauces and the amount of honey and sugar in it, I figured way too sweet. That's not the case. So for those looking to make it, here's my suggestions. -Dont cook it. I feel it changes the flavor and definitely changes the texture to a thicker consistency. -Use a 16 mesh black pepper. It distributes better than coarser ground black pepper. -if you have a spice grinder which I'm sure most of you do if you are watching bbq videos, pulse the red pepper flakes through a spice grinder to break down the big flakes a little. You don't want to powder it, just make them a little smaller so it distributes the heat and flavor better throughout the sauce. Thank you Wilsons for sharing this and thank you to Bar A bbq for sharing your recipe. This will be my go to mustard/Texas style sauce going forward.

Sorry. And is that fryer good?

Looks good. I’d prolly do less water.

my brother is making pulled pork for the super bowl so i made this today to take

Sounds like KC classic

His sauce seems like a play on City Market in Luling, TX

I’m going to have to make this and see how it compares to the L&L mustard sauce.

When you say that ‘this will go in your fridge for 10 days or more’ is that how long it lasts?

3:34 10 days to a week, how long are your weeks in the UK? 🤔

I absolutely can not do mustard, at least in the yellow squeeze kind. Would anyone have a substitute, or would the omission of it get me close enough? I use olive oil as a binder and I’m ok with all vinegars. Maybe ground mustard seed?

2:08

Luling’s “City Market” BBQ Sauce 1-8 ounce can of Tomato Sauce 5 Tablespoons of Brown Sugar ¼ cup of Yellow Mustard 3 Tablespoons “Louisiana” hot sauce (Texas Pete Original is good) 1 Tablespoon White Vinegar 1 teaspoon coarse ground Black Pepper Stir and serve. No cooking. (makes about 12oz)

Is this the same sauce he puts on the pulled pork, too? They have the best pulled pork I have ever had, and I am pretty sure this is the secret. You are in for a treat when you go there in April. Their food is some of the best I have had.

what's a gram?

This is the sauce i made for my wedding (with your permission) and people still talk about 18 months later 😂

I have not made it yet, but man that's a lot of sweeteners

My wife gags at mustard. Any substitute ideas or just leave it out?

Now we need you to get their pork steak recipe 😂

Did you say it can only last a week in the fridge?

I can't wait to make this. Tomorrow it's happening.

What kind of salt ? Kosher ?

Yip, I'll give it a bash....just using 1gm of chili flakes though coz our 8 year old granddaughter is still building up her tolerance to chili heat. Cheers from Aotearoa New Zealand.🇳🇿🇳🇿🇳🇿

The percentages don't add up to the amounts you used. Example - I used 235g for the 100% ratios. 1% of salt would be 2.35g, however, your scaled down recipe uses 4g of salt for a smaller amount.

Looks like cross between sweet chilli and bbq

is anyone else hearing it louder in the right ear?