Copycat Recipe: Rudy’s BBQ “Sause”

As a native Texan, I’ve always loved to eat BBQ ribs, chicken, sausage, etc. So while attending graduate school at the University of Texas at Austin, I explored various BBQ joints in search of the all-time best place for BBQ. Most people raved about the famous Salt Lick. However, after having ordered a large sampler plate of all their “best” fixins’, my friend and I were quite disappointed with the food and never returned. Then I discovered Rudy’s …

The end. 🙂

Seriously though, eating at Rudy’s was an eye-opening experience for me. That place was so good that I had my order memorized (1/2 lb extra moist brisket, 1/2 a hottie (aka jalapeño sausage), potato salad, large Coke (the Coke seemed stronger there FSR), and extra, soft, white bread). Rudy’s was so good that after my then-husband/friend discovered the place, he ate there almost every single day and requested to go there for his birthday as a “special dinner” even though we had just been there the day before! haha

Now that I no longer live in a city with a Rudy’s establishment (they are primarily located in Texas and Oklahoma now), I have been going through BBQ withdrawals. My first withdrawal prompted my search for a copycat recipe for Rudy’s peppery BBQ “Sause” (with an “s”, thank you very much!). Their “sause” is peppery with a hint of sweetness and tang; it is perfection IMHO.

I found a good recipe on Beth’s Favorite Recipes, but the “sause” tasted a bit too sweet and not peppery enough compared to that of Rudy’s BBQ. So, I adjusted the recipe to match it more with the original taste. Although the “sause” is pretty darn close to how the real stuff tastes, I still miss the brisket, ribs, chicken, turkey, potato salad, bread, paper plates (literally paper!), benches, water bags (to ward off insects), strong Coca-Cola, reusable cups (I used to have more than 20 of them!), quirky signs, automatic hand-washer, and the overall ambiance.

My mother’s lovely hand demonstrates how thick the yummy “sause” is!

Even if you’ve never known the wonders of Rudy’s BBQ, I suggest you give this “sause” recipe a try. All of my friends and coworkers love it and have asked for the recipe on more than one occasion. If you prefer a sweeter sauce, add more brown sugar. If you prefer a spicier sauce, add more cayenne and/or pepper. Just try out the recipe as is the first go round and then make adjustments. ENJOY Y’ALL!

The recipe yielded all of the sauce you see in this black bowl (about 2+ cups).
  Copy cat Recipe: Rudy’s BBQ “Sause”
Yield: 2+ cups

1 (8 oz) can tomato sauce
1 cup (236 ml) ketchup
1/4 cup (50g) brown sugar
2 1/2 tbsp white vinegar
2 Tbsp Worcestershire sauce
juice of 1/2-1 lemon
1 1/2 tsp garlic powder
2-3 tsp coarse, black pepper
1/2 tsp cumin
1/8-1/4 tsp cayenne pepper, or to taste

Combine all ingredients in a large pot. Simmer until slightly reduced (about 10-15 minutes). Serve hot or allow to cool.
Copyright – Memoria James – http://www.mangiodasola.com

BBQ Wings & My First Online Interview!

I ate these wings with corn and mashed potatoes.

Remember the baked spicy buffalo wings I made last month? Well, since that time, I have made it two or three more times because they are that good. So, I thought I would make the base of these wings with the homemade BBQ sauce I made, and it was fantastic too!

Since I finally made these wings in the daytime, I thought I’d include some process photos. So, whenever you make these wings or the buffalo wings, you can visualize the process a bit more. Please please make one of the two versions of this dish or both! It is a quick, delicious meal.

In fact, I went to a restaurant today and ordered wings, and my mother said that “my” wings tasted considerably better even though the restaurant’s wings were very flavorful. If that compliment doesn’t convince you to try the buffalo and/or these BBQ wings ASAP, then I don’t know what else will.

MY FIRST INTERVIEW: I am so happy to announce to you all that I had my first online interview a few days ago. Marly from Namely Marly contacted me via email after seeing my name and requested an interview about it. We conducted the interview on Skype and by phone; it was so fun! So, if you’d like to learn more about my name changes (yes, more than one) and me, please stop by her beautiful blog, which also features great vegan recipes. Click here for my interview, and feel free to leave comments and thought-provoking questions! Thanks again, Marly!

I’m reposting a photo of the sauce here.
Copycat Recipe of Rudy’s BBQ “Sause”
adapted from Beth’s Favorite Recipes; original post here
1 (8 oz) can tomato sauce
1 cup ketchup
1/2 cup brown sugar
2 1/2 tbsp white vinegar
2 tbsp Worcestershire sauce
1/4 cup lemon juice (2 lemons)
1 tsp garlic powder
1 tsp coarse black pepper
1/4 tsp cumin
1/8 tsp cayenne pepper

Combine all ingredients in a large pot. Simmer until slightly reduced. Store in a covered container in the refrigerator.

BBQ Wings
Base recipe comes from Life’s Ambrosia; my original post here

1.5 to 2 lb chicken drummettes or wingettes
1 cup all-purpose flour
1 tsp seasoning salt
1 tsp pepper
1 tsp granulated garlic
1 egg
2 Tbsp milk
About 1/4 cup canola oil
BBQ Sauce (recipe above)

Preheat your oven to 425 degrees.

In a bowl whisk together egg and milk. . .

Combine flour, seasoning salt, pepper and granulated garlic in one gallon plastic bag. . .

Put chicken wings in the egg wash first and coat (I sometimes season the wings with seasoning salt and pepper before placing them in the egg wash; I did that after this photo.). . .

Transfer the wings to the plastic bag with flour. Seal the bag and shake to coat. . .

Line a cookie sheet with aluminum foil. Lay wings in single layer. Drizzle with canola oil. Bake for 20 minutes. Turn and bake for an additional 20 minutes. . .

Wings should be golden brown and crispy. Prepare the wing sauce while your drummettes are cooking.

Enjoy!

Copyright – Memoria James – http://www.mangiodasola.com

BBQ Chicken and Macaroni & Cheese

I was craving barbecue. I was sifting through one of my now favorite blogs, Deep South Dish. I found a recipe for BBQ chicken on it. I looked for a recipe for a copycat of my favorite BBQ sauce at my FAVORITE BBQ restaurant, Rudy’s BBQ (the “sauSe”). I ran to the kitchen and made BBQ chicken, macaroni and cheese, and green beans. I took photos. I prayed for my meal. I ate the meal heartily. I thanked God again for the ability to make such a wonderful meal. The End.

I hope you make this meal soon. It would be even better on the grill, but if you don’t feel like using it like me, then make it in the oven. Just be sure to line your jelly roll pan with foil for easy cleanup!

BBQ Chicken
adapted from Deep South Dish

Brine for a moist, flavorful chicken:
2 lbs drumsticks (about 6), with or without skin based on your preferences
2 Tbsp of kosher salt
1/4 cup apple cider vinegar

Fill a large pot or container with enough water to cover the chicken well. Whisk the salt into the water until dissolved; whisk in the vinegar. Add the chicken, and refrigerate for 6 to 8 hours, or overnight.

Dry Rub Marinade for added flavor, spice and a kick!:
2 Tbsp paprika
1 tsp freshly-cracked pepper
1 Tbsp brown sugar, packed
1 tsp kosher salt
1/2 tsp celery seed (didn’t have)
2 tsp of Cajun seasoning, or to taste
1/2 tsp onion powder
1/4 tsp garlic powder

Remove the chicken from the brine, and drain well. Discard the brine. Pat the chicken pieces dry, laying out on a platter or baking sheet that will fit in the fridge. Combine the dry rub ingredients and rub the chicken well with the dry rub, cover loosely, and refrigerate one to several hours.

Preheat the oven to 350 degrees. Place the rubbed chicken pieces on a rack on a foil-lined large baking sheet. Bake for approximately 45-60 minutes. [Use your tongs for this!] Turn the chicken over after 25-30 minutes. After 40-50 minutes, add the BBQ sauce on both sides with a brush or via a squeeze bottle. If you’re a sauce lover like me, add more sauce once they are done.

For instructions on how to grill the chicken, go to the source.


Copycat Recipe of Rudy’s BBQ Sause (with an “s”)

from Beth’s Favorite Recipes who adapted it from Chaos in the Kitchen

1 (8 oz) can tomato sauce
1 cup ketchup
1/2 cup brown sugar
2 1/2 tbsp white vinegar
2 tbsp Worcestershire sauce
1/4 cup lemon juice (2 lemons)
1 tsp garlic powder
1 tsp coarse black pepper
1/4 tsp cumin
1/8 tsp cayenne pepper

Combine all ingredients in a large pot. Simmer until slightly reduced.Store in a covered container in the refrigerator.

Quick Stovetop Macaroni and Cheese

1/2 lb macaroni shells
2 Tbsp butter
2 Tbsp regular flour
2 cups WARM milk
2 tsp mustard or dry mustard
kosher salt to taste
pepper to taste
1-2 cups of cheese that melts, to taste (I used regular American cheese because that was all I had)

Cook pasta according to instructions (al dente). Make a roux by melting the butter in a separate saucepan and then adding the flour. Cook the roux for about 3 minutes, and stir frequently. Add the WARM milk 1/4 of a cup at a time at the beginning. Stir between each addition. Once you can no longer see the bottoom of the saucepan, add more milk in generous portions until you use it all. Add the mustard, salt, and pepper. Stir in the cheese until it tastes cheesy enough for your tastes. Turn off the heat.

Immediately, add in the al dente pasta, and then stir well. Once pasta is well-coated, you’re done.

Copyright – Memoria James – http://www.mangiodasola.com