Colonel Sander’s BBQ Sauce from his own hand written sheet, with a couple of changes: More Catsup, liquid smoke and less salt, because some of his original ingredients are hard to find, like Smoke Salt and Bead Molasses?

So I used Kosher and more Liq. Smoke, and a mixture of corn syrup, full molasses, and brown sugar for Bead after doing some research.

If not a fan of heat, cut down on Crushed Red Pepper.
If not a fan of Cumin, cut down but Do Not Leave Out……….

Grind all course spices and then mix with already ground dry ingredients.
Combine all liquid ingredients and then add all dry.
I used a hand mixer to combine all. Then put in squeeze bottles and capped for use next day at least. I used it on BBQ Chicken and ribs and people used in place of catsup on burgers. All wanted to know where to buy this sauce? And if you can find Smoke Salt or Bead Molasses, let me know.
Thanks
Edward

1 Cup Catsup
2 Tbls Kosher Salt
6 Tbls Worcestershire Sauce
10 Tbls Corn Syrup
2 Tbls Full Molasses
2 Tbls Lite Brown Sugar
4 Tbls Liquid Smoke
2.5 Tbls Black Pepper
2 Tbls Cumin Powder
2 Tbls Ground Sage
1.5 Tbls Allspice
1 Tbls Crushed Red Pepper
1 Tbls Chili Powder
1 Tbls Ground Mustard
1.5 Tsp Celery Seed
1.5 Tsp Cinnamon
1.5 Tsp Cayenne
1.5 Tsp Ginger

How was it?

People asked what kind it was and where they could buy it. It was very good! Some may want to use even less salt and cumin. Depends on your taste. If you don't like it as is, a little more Corn Syrup works.
I would love to find Bead Molassas and Smoke Salt and try it again though!!

Hi All! I'm planning on doing some Kentucky Beef style ribs in the near future but I wanted to get the bbq sauce recipe going with correct ingredients first. I added the ingredient information that I have, following this recipe.

Quote:

The Colonel Colonel Sander's Bar. B. Q. Sauce 1/2 cup Tomato Catsup 7.5 tbsps Smoke Salt (what the heck is this???) 6 tbsps Worcestershire Sauce 5 tbsps Beaded Molasses (what is beaded?) 3 tbsps Liquid Smoke 2.5 tbsps Black Pepper 2 tbsps Cumin Powder 2 tbsps Ground Sage 1.5 tbsps Allspice 1 tbsp Red Pepper (Whoa!) 1 tbsp Chili Long (What is long?) 1 tbsp Mustard (Ground) 1.5 tsps Celery Seed 1.5 tsps Cinnamon 1.5 tsps Cayenne (Whoa, again!) 1.5 tsps Ginger

Long green chili I work with alot of vintage recipes. When a recipe calls for Long Green Chile many will have "Anaheim" specified in brackets. Anaheim chilis are soo mild that it is very common to replace Anaheims with Green Bell Pepper. A mild green jalapeno is also similar. Canned mild green chilis are usually anaheims unless otherwise specified. New Mexico Hatch Green Chili's are a cousin to the California Anaheim but have alot more flavor and a pinch of heat.

Quote:

Anaheim chile = California green chile = long green pepper = chile verde [CHEE-lay VER-day]

Red Pepper Please note that this recipe calls for "red pepper" not "red chili"or "ground red chili pepper". In vintage recipes "red pepper" that is listed as diced or dried usually refers to a sweet red bell pepper. If it is listed as "ground red pepper" then it is usually referring to cayenne. This is how the spice manufacturers used to differentiate the two on their products.

Bead Molasses What I know of bead molasses is that it was used in the South as a coloring/flavoring agent for Gravy and in Dumplings. It also was used to enhanced meaty flavors. It is not uncommon to find old BBQ sauce recipes that call for it. In more recent BBQ recipes most people have substitued with 'molasses and msg' or 'molasses and dark soy sauce'.

Here is a substitute from LaChoy for Bead Molasses, this is not their actual recipe, it is missing msg.

Quote:

• "To make a 5-ounce bottle of La Choy Bead Molasses, combine 1/2 cup molasses (light or dark) and 1/2 teaspoon La Choy Soy Sauce."

Quote:

Bead molasses is similar to light molasses and is used in many Asian foods. Bead molasses is simply a type of molasses, has a lighter taste, and has a sugar content around 65%. For comparison, blackstrap molasses has a sugar content of 50-55%.

Haven't tried this yet but thought I'd share the link... Dynasty brand bead molasses [url]http://spicesgalore.stores.yahoo.net/dybemo.html [/url] also sold on Amazon.

Quote:

Ingredients: Molasses, Corn Syrup, water, caramel color , and 1/10 of 1% sodium benzoate as a food preservative.

Smoke Right now the only thing I can reason is that the smoke salt and liquid smoke were for different woods (e.g. hickory, mesquite). And to my knowledge hickory was the primary wood used for both salt and liquid products, but some manufacturers blended woods.

Hope others find this helpful.

Lydia,
This is great info! Mix up the Colonels, anyway you'd like and let me know. I had nothing but positive response. Like something they have never tasted!
Lydia,
Just like in BeetleJuice? The movie. Kidding.....

Didn't find that about Bead M....what I found didn't mention Soy? So I did my best impression.
Please continue to add to this and let me know what flavor you find after mixing what you think is correct. I did his BBQ as an OR under pressure and the family liked that one much also? Cumin added to the OR? I really didn't want to do it, but stayed true to the dry ingredients in his BBQ recipe as much as I could.......

Ed

Try here Ed.

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edwardsgke wrote:

People asked what kind it was and where they could buy it. It was very good! Some may want to use even less salt and cumin. Depends on your taste. If you don't like it as is, a little more Corn Syrup works. I would love to find Bead Molassas and Smoke Salt and try it again though!!

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HELLO LYDIA.......? Gee? I chased Lydia away? What I say? I was nice. I didn't do a Brodie approach? See, I stay away and all is fine. Then I post and crap happens!

Anyway, MarkM. Your like someone who pop's in now and then with little tidbits. Thanks for the info. I guess I haven't Google'd it right since last year. Then again, Lydia did say something about what wood is used to do the smoking? I did use liquid smoke mixed with salt, and that's Hickory, so maybe I came close??? My wife's gonna go nuts when I order another mix from somewhere new.............

Also, did I post this before? MK Smoke Seasoning is a salty mix, and works great in recipes. Maybe the Colonels Smoke Salt?
Just haven't tried it in my next mix of Col. BBQ sauce. I ran out of the last batch, so it is Good.....
Mark, find me a link to buy Bead Molassas. PLEASE
Thanks,
Ed

Here is the link.

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Mark Mitt

edwardsgke wrote:

HELLO LYDIA.......? Gee? I chased Lydia away? What I say? I was nice. I didn't do a Brodie approach? See, I stay away and all is fine. Then I post and crap happens! Anyway, MarkM. Your like someone who pop's in now and then with little tidbits. Thanks for the info. I guess I haven't Google'd it right since last year. Then again, Lydia did say something about what wood is used to do the smoking? I did use liquid smoke mixed with salt, and that's Hickory, so maybe I came close??? My wife's gonna go nuts when I order another mix from somewhere new............. Also, did I post this before? MK Smoke Seasoning is a salty mix, and works great in recipes. Maybe the Colonels Smoke Salt? Just haven't tried it in my next mix of Col. BBQ sauce. I ran out of the last batch, so it is Good..... Mark, find me a link to buy Bead Molassas. PLEASE Thanks, Ed

Thanks MarkM,
Interesting place to find it. Cane? My Father used to travel to Florida as a Share Cropper to help make the squeezen’s. Then they made all types of syrup from that? He's 86, but doesn't remember mention of Bead Molasses
And everytime I give him a syrup, he knows if there’s corn in it……
Just another process in cooking time most likely. I’ll be doing more checking on Bead before I pay that kind of cash. Maybe now I know, it’s pure Cane and no Corn?
Ed
Thanks again.

I believe that you can substitute Light molasses for Bead Molasses safely.



Mark Mitt

edwardsgke wrote:

Thanks MarkM, Interesting place to find it. Cane? My Father used to travel to Florida as a Share Cropper to help make the squeezen’s. Then they made all types of syrup from that? He's 86, but doesn't remember mention of Bead Molasses And everytime I give him a syrup, he knows if there’s corn in it…… Just another process in cooking time most likely. I’ll be doing more checking on Bead before I pay that kind of cash. Maybe now I know, it’s pure Cane and no Corn? Ed Thanks again.

Hi Ed. I didn't dissappear...I've just been very busy Which means I haven't gotten around to the BBQ yet. But I'm getting pretty anxious to give it a try. The ingredients are so unique "typical Colonel Sanders" that I can't help but be intriqued.

Also... the "new post emails" keep going into my spam folder, so I didn't realize anyone had posted anything. And I thought my post didn't even work because my screen shows a blank where my post should be. So I don't know what happened. When I was writting the post, tried to do a post preview, the preview wouldn't show up. But it seems to be working properly today ?!

I thought I had included the link to amazon that Mark supplied....Thanks Mark! but I guess I didn't. My appologies.

BTW, When I was a young adult I was often called "Lidz" because of "beetlejuice".

Hey Ed...in the quote below you mention cumin in the OR. Since I can't read my own post , and I don't recall what I said about cumin, I don't know how to respond.

Quote:

Please continue to add to this and let me know what flavor you find after mixing what you think is correct. I did his BBQ as an OR under pressure and the family liked that one much also? Cumin added to the OR? I really didn't want to do it, but stayed true to the dry ingredients in his BBQ recipe as much as I could.......

Typically smoke salt is considerably milder than smoke liquid. I did some research to see what major brands were distributing smoke salt back in the 40-50's, but only found a few obscure tidbits on brands that may have been in production. Most of them not specifying what wood flavors. But like I mentioned earlier, I do know that the primary wood was indeed Hickory.

I haven't made a decision about the 2 types of smoke yet. I just don't see how adding hickory salt with hickory liquid would serve any purpose. The salt isn't going to add another flavor dimension like using a combination of fresh onion and onion powder, would. But I am trying to keep in mind that I'm comparing it to more modern products which may be more concentrated due to improvements in maufacturing. Wright's liquid smoke is very potent compared to say Fargo brand. Right now research keeps hitting a bunch of dead ends.

For the bead molasses substitute, I have a molasses that is labels as "light & sweet". It is pourable but pretty dark for being a light molasses. It has that sweet aroma that is typical of a good sweet teriaki sauce. I'm leaning toward the inclusion of msg but if I come across the dynasty brand before I get into making BBQ, I'll probably use that instead. Dynasty brand Bead molasses appears to be thick and spoonable, but I don't know that for a fact.

I would be very interested in learning more about the Bead molasses if anyone finds out more.

I haven't decided whether I want to use fresh diced anaheims or use the canned variety. Canned peppers can have a bit too much citric acid and calcium chorlide that can give it a bitter flavor in some applications.

As is typical of BBQ sauce recipes, I plan on cooking the sauce low and slow, since I will at the very least have fresh-frozen red bell pepper in the sauce. (I purchase bell peppers when they are in season, then chop and freeze them for use in cooking.) This will give the peppers time to cook down until they dissapear and allow the flavors to properly meld.

I sure would love to know what brand of ketchup the Colonel used, becuase brands make a big difference. I intend to use Heinz since it is the oldest and original brand of ketchup in the US. It contains alot of pickling type seasonings such as clove. This will have a great affect on the amounts of allspice, ginger ect that is called for in the original BBQ sauce recipe. Heinz Ketchup will be my "constant" unless I learn of the actual brand used by the Colonel, and will make adjustments from there.

Lydia

Lydia,
Wow. I'll have to read this response later. Just checking in at this post. I picked up on the Cumin question. All I meant was when I took the dry ingredients of the Colone's BBQ recipe, including Cumin, it made an interesting Pressure Fried Chicken with a similar flavor. The Cumin faded under pressure........
More later.
Thanks
Ed

Lydia,

Not sure if you seen this:

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Enjoy

Dustin

Thanks for the link Dustin.

I believe I have read nearly all the content on this forum, but it was nice to review.

Lydia

Yeah, I got Brodie after me after posting my first BBQ / OR transition in April 09.....

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So I posted it here in June as The Colonels BBQ sauce, just wanting someone to try it. Interesting flavor. Whether The Colonel's recipe was used in some form by KFC as a Hot and Spicy, maybe if it has Cumin???
I don't remember me and TC comparing notes on this when Ellsworth suggested. Honestly, I never read the Hot and Spicy post until Dustin pointed it out here..........

Regardless, it makes a great BBQ sauce even with my substitutes. I'll have to see if it improves with real Bead Molassas and Smoke Salt (MK Smoke Seasoning?)......
Ed