Scotts Bbq Sauce Ingredients Recipes

RODNEY SCOTT'S BBQ SAUCE

Steps:

• Pour the vinegar into a small saucepan and warm it over medium-high heat.
• When the vinegar reaches 150° on an instant-read thermometer (about 5 minutes), add the lemon slices, and continue to cook until the lemons are slightly translucent, about 10 minutes more.
• Whisk in the black pepper, cayenne, red pepper, and sugar.
• Continue to cook over medium-high heat until the sugar is completely dissolved and the sauce reaches 190°, about 10 minutes.
• Remove from the heat and allow it to completely cool before using. The sauce keeps in the refrigerator for one month.

SCOTT'S SAVORY BBQ SAUCE

Steps:

• In a large container, mix together the apple cider vinegar, ketchup, paprika, brown sugar, salt, pepper, red pepper flakes, garlic powder, Worcestershire sauce and lemon juice. Pour into an empty vinegar bottle, ketchup bottle or other container and store in the refrigerator for up to 1 month.

RODNEY SCOTT'S SAUCE

Steps:

• In a small stockpot, warm vinegar over medium-high heat. When vinegar reaches 150°F on an instant-read thermometer, and just before it starts to simmer (after about 5 minutes), add lemon slices and continue to cook until lemon peels begin to soften and wilt, about 10 minutes more.
• Whisk in black pepper, cayenne, pepper flakes, and sugar. Continue to cook over medium-high heat until sugar is completely dissolved and sauce reaches 190°, about 10 minutes. Remove from heat and allow to cool completely before using. Once the lemon is removed, the sauce can be refrigerated in an airtight container for up to 8 weeks.

SCOTT'S SAVORY BBQ SAUCE

Steps:

• In a large container, mix together the apple cider vinegar, ketchup, paprika, brown sugar, salt, pepper, red pepper flakes, garlic powder, Worcestershire sauce and lemon juice. Pour into an empty vinegar bottle, ketchup bottle or other container and store in the refrigerator for up to 1 month.

SCOTT'S BBQ SAUCE

Steps:

• Mix all ingredients except oil and vinegar. Pour in salad oil very slowly and by small amounts. Make sure to mix well after each addition. Pour in vinegar and mix until blended. Adjust amounts of spices to your taste.