Shadow's Barbecue Sauce

From: Bone Man

On Nov 23, 2008

I used this sauce for some pulled pork recently and it was very well-received by everyone. I actually made TWO batches (since I had plenty of pork), this exact recipe and a tweaked one — the original recipe won out. There is something a little "different" (in a positive way) about this BBQ sauce although I can't quite put my finger on what it is. I CAN say that it really doesn't fall into any of the traditional categories of "City-affilliated" BBQ sauces such as Memphis, Kansas City, Chicago, etc. So, I'll just summarize by saying that it's an easy sauce to make, you'll not be disappointed with the mild but bright flavor, and it's a good choice if you're in a rut with your current barbeque sauceand you want to try an alternative.

From: Roger/OH

On Sep 6, 2007

I made the sauce as directed a day ahead of time using Balsamic vinegar. It waas served as part of a pulled pork and rib cookout with 3 other sauces. At the time, this was my least favorite, but tasting it 3 days later it has definitely improved. Give 3 or more days for the flavors to meld. As made, I did not detect any spicy ness and it was quit sweet. Another one for the cookbook. Thank you.

From: French Tart

On Sep 3, 2007

On my list for gifts now - this was an easy to make sauce with just the right amount of "tang" and tomato taste......we all loved the addtion of the beer, which gave the sauce a lovely "hoppy" taste. I made this fairly mild, as I want to make another sauce on this site which is HOT - so I only used the 1 teaspoon of chilli powder as listed. I used Balsamic vinegar, and this also added to the complexity of the taste.....I would say that this is a BBQ sauce which would appeal to all, making it an ideal candidate for the Most Popular Sauce entry in the Grilling and BBQ forums's BBQ sauce cook off contest! Thanks CS - another super recipe from the Shadows household! FTP.S. We ate this with outdoor grilled steaks, salad and my special baby spuds on the BBQ! A great meal!

From: Bev

On Sep 20, 2007

I think when you are barbecue lovers such as my husband and I are, you already have a pretty good idea what type of sauce you prefer. I love the southern sweet and tangy sauces while my husband prefers the NC vinegar based sauces. This recipe provides a flavor from both sides of the fence and satisfies both palates! Simple to put together and ready to use. To eliminate the need to liquefy the onion and garlic with a blender, I suggest using onion and garlic juices found in the herb and spice section of the grocery store. Thank you, Chef Shadows for sharing your family's recipe!