No. 5 Sauce


 
well since the Dr. told me to lose 40 pounds or risk having to take insulin shots(i'm borderline diabetic) i decided to start up my atkins diet again. i decided to make a low carb version of number 5. i substituted the ketchup with no sugar added ketchup and the brown sugar was substituted with splenda brown sugar. i also used a no sugar, no salt rub but added a few twists of fresh ground sea salt to it.

i think it turned out great, but if anyone here trys it i have one word of advice. the splenda brown sugar bag says to use half of what a recipe calls for. i figured since i was using no sugar ketchup and rub i'd use slightly more than half. bad idea, it was way to sweet. i had to add more ketchup and vinegar to balance it out. i think next time i'll use slightly less than half of the splenda.

hope it pairs well with my butts i put on last night. i used chris lilly injection but i used splenda granular and no sugar added apple juice. and i used the same rub on the butts that i put in the no. 5 sauce.
 
Don't know if anyone's tried this yet but no.5 goes really good on brisket. I was pleasantly surprised how it really adds to the brisket flavor.
 
well i made my version and it was outstanding. I added a little mustard powder and whole cherries and a lil honey. My wife tasted it and said oh are you trying replace my Sweet Baby Ray's? I told her to try her Sweet Baby now because all you'll taste is liquid smoke. She agreed. I never noticed how strong it was til then. It's going on Ribs Saturday.
 
Steve,

Great sauce ! Posted in the Barbeque section about our experience with it ("Guess I'm Doing a High Heat Butt")....thanks for sharing !

Dean...
 
I made this yesterday to try with Beer Can Chicken, even though the BCC absolutely did not need any help! Another vote however for a great and simple sauce! I love easy! I made it my own with:

- I had some Chimayo Chili powder from the Barbie's Beans recipe, instead of 1 T of chili powder, I used about 3/4 T of that ad 3/4 of Chimayo.
- Couple splashes of Texas Pete hot sauce (not needed - will omit next attempt).
- Reduced vineger to 1/3 cup - less next time.
- Added about 1/3 cup honey.
- Finely chopped 1 small onion, 1 medium fresh mild garlic, and about 1/4 cup dried cherries in food processor as fine as it would get.
- Splash of bourbon (probably not needed or noticable).
- 3 or 4 drops of liquid smoke. (Jury out, will try without).
- Used about 1/4 cup of defatted droppings from previous Mr Brown's Butt cook. Wondered what I was going to use that for, had just stuck in the freezer "just in case".
- Added a couple turns of black pepper since I forgot to include it in the rub
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The extra chili and hot sauce was added first, some of the other additions were to bring down the heat a bit. Still was a tad spicy for me, however it really came out well and could taste the cherry once combined with the chicken.

The added sweet, cherries, onions and garlic were the real winners to me!

Next time I will reduce the vinegar a bit more, and add some sorghum molasses.

I just had a "light went off idea". I will usually use baked chicken or turkey carcass for chicken stock. Super easy and way better and more healthy than store bought. However I don't like this with smoked chicken, too strong in the broth... *IDEA*... I am going to use these bones to make a batch of smoked chicken broth, reduce it down, freeze in maybe 1/2 cup portions. Next batch of No. 5 sauce, whih I guess will be more like "No. 10", I will use this concentrated smoked chicken stock as the meat juice addition. I look forward to trying this and reporting results.
 
Bruce you make me smile with your comment-I added x and probably will omit next time...

In my journey for a recipe, I got up to 22 ingredients! Probably did not need all of them. That's how I learned to get to the basics-just five ingredients.

Fresh onion, garlic, dried fruit and meat drippings are probably the most welcome additions.

Have fun with it.
 
Steve, you made me smile when ate the sauce! Put some of the leftover BCC in it today, quite tasty! Thanks for all of the great information you and others provide.
 
Steve,
I finally got around to making this recipe. I didn't want to play too much, so only doubled the amount of rub.

Brilliant.

Thanks you my friend for posting this recipe. And please accept my apology for being so busy/lazy/stupid to not try it before now.
 
To follow up on my previous post: I made a pork version and a brisket version of this sauce. Entered my first comp this past weekend, used this sauce, and placed 6th in pork and 5th in brisket.
Needless to say, I will continue to use this recipe.
Simply brilliant sauce.
 
Anyone use this with Pork Butts?

I don't usually recover drippings from pork butts. Do they need to be defatted before adding to a sauce?

Thanks.
 
Enjoy the No. 5 Sauce.

In regards to the 'all vinegar' sauces, there is a solution. Use 4 parts vinegar and 1 part water. It cuts the bite. Search 'Lexington Vinegar Sauce' in the rub and sauce discussion threads.
 
Originally posted by Steve Petrone:
Enjoy the No. 5 Sauce.

In regards to the 'all vinegar' sauces, there is a solution. Use 4 parts vinegar and 1 part water. It cuts the bite. Search 'Lexington Vinegar Sauce' in the rub and sauce discussion threads.
Click to expand...

I've made the No 5 with brisket before but always added a few extras (like red wine and Cayenne -- I guess that makes it a no. 7 sauce). This Wednesday, I made it just as written with no "innovations" and served it warm with pork shoulder (the Championship Injection recipe). It was fantastic!

I will try some of the Lexington sauces. In the past, I have cut my vinegar sauces 50% with water. I'll follow your lead and try 20% water. Thanks.
 
OK, made the best sauce yet....#5 without the rub. Instead, I had high heat smoked a couple of chuck roasts (Wolfe Rub Bold), foiled on top of a layer of onions and a couple of jalapenos and some canned tomatoes at 155 and cooked for a couple more hours at 325 (oven). Strained the juices and took the softened mix and pureed. Added 2 T of the puree and about 1/4 cup of juice...OMG what depth of flavor. My daughter will not eat bottled sauce anymore (good girl).
 
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