Try These BBQ Sauce Recipes Created By RJ Readers


We asked, you answered. You told us what ingredients to use and we mixed, heated and tasted. And we have a winner.

Frank Dudenhofer of Las Vegas won first place in the Las Vegas Review-Journal barbecue sauce competition, for his Frankie D’s barbecue sauce. Its price is a $ 100 gift card.

Dudenhofer said he came up with the recipe around 2008.

“I owned a bar and grill in Moab, Utah,” he said. “I decided to have a barbecue. I had to find a recipe that would satisfy everyone. I thought it had a sweet flavor with a little oomph. He sold the bar in 2013 but kept his recipes and sometimes made the sauce for friends.

The fact that it was created for a bar and grill explains the amount involved in Dudenhofer’s recipe, which begins with a # 10 – i.e. three-quarters – box of Hunt ketchup. During testing, we cut the recipe in half.

We received 35 entries for the competition and chose 10, based on their originality and creativity. We prepared and tested them on a panel of over a dozen RJ employees. One taster liked the winning sauce for its “sweet and smoky” qualities, another because it was “sweet and tomato”, while a third liked the “beautiful aftertaste”.

Dudenhofer narrowly edged Mark Cheney, with Kevin Jensen in third place. Susan Spannaus and Ross Hurdle are tied for fourth.

Their recipes follow, just in time for Memorial Day barbecues.

Frankie D’s BBQ Sauce

Box 10 (3 quart or 96 ounces) of Hunt’s Ketchup

1 pound of brown sugar

½ cup garlic powder

1 cup Worcestershire sauce

¼ cup liquid smoke

16 ounces of maple syrup

1 teaspoon cayenne pepper (or to taste, should be sweet on the tongue and spicy on the throat)

½ cup yellow mustard

⅛ cup of red wine vinegar

1 cup of brewed coffee

Mix and simmer for an hour.

– Recipe by Frank Dudenhofer

Wichita Kan sauce

2 cups of Hunt ketchup

⅓ cup of apple cider vinegar

½ cup brown sugar

2 tablespoons of molasses

1 teaspoon of kosher salt

¾ teaspoon of crushed red pepper

2 teaspoons of black pepper

1 teaspoon of Worcestershire sauce

½ cup granulated garlic

teaspoon of ground mace

¼ teaspoon ground allspice

8 drops of vanilla extract

Combine all the ingredients and let simmer.

– Recipe by Mark Cheney

Sweet justice (“sweet with a little warmth”)

1 tablespoon of vegetable oil

1 sweet onion, chopped

4 garlic cloves, chopped

2 peaches, peeled and chopped (see notes)

½ cup of blood orange juice

½ cup of apple cider vinegar

1 cup of canned peaches

1 cup of ketchup

1 tablespoon of Worcestershire sauce

2 tablespoons of your favorite rub (see notes)

⅛ teaspoon of chipotle powder

⅛ teaspoon ancho chili powder

1 tablespoon of molasses

teaspoon of sriracha

Salt and pepper to taste

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for five minutes, until translucent. Stir in the garlic and cook for another 2 minutes.

Add the peaches and cook, three to five minutes, until tender.

Add the remaining ingredients and bring to a boil for 30 minutes or until the sauce thickens, stirring occasionally.

Transfer the sauce to the blender and puree until tender.

Return to the pot. Add salt and pepper to taste.

Pour into an airtight container, let cool to room temperature, place in the fridge overnight and let the flavors melt.

NOTES: I put my peaches on the smoker for an hour at 225 degrees for an extra smoky flavor. To scrub I use 1 tbsp Oakridge Dominator ( and 1 tbsp Smoking Guns Hot (

– Recipe by Kevin Jensen

Susan’s barbecue sauce

1 tablespoon of paprika

2 teaspoons of black pepper

2 teaspoons of chili powder

1 teaspoon of ground Mexican cumin

1 tablespoon of butter

4 cloves of garlic

½ green pepper, chopped

½ red bell pepper, chopped

¼ jalapeño pepper, chopped

1 cup of dark beer

¼ cup of ketchup

¼ cup of apple cider vinegar

3 tablespoons of Worcestershire sauce

3 tablespoons of tomato sauce

2 tablespoons of brown sugar

Hot sauce to taste

Combine all the ingredients and let simmer; by simmering, it will become tastier.

– Recipe by Susan Spannaus

Special barbecue sauce

1 bottle of Kraft Original Barbecue Sauce

2 teaspoons of crushed red pepper

½ cup brown sugar

2 tablespoons of molasses

3 tablespoons prepared horseradish

Combine all the ingredients and let simmer.

– Recipe by Ross Hurdle

Contact Heidi Knapp Rinella at [email protected] or 702-383-0474. To follow @HKRinella on Twitter.

[ad_2]Source link