Firehouse BBQ Sauce Recipe - Allrecipes.com
  • READY IN 20 mins

Firehouse BBQ Sauce

Recipe by  

"This recipe has been passed down by word of mouth in our fire station for years! It is fabulous and you can control how hot it is by how much red pepper you add. Please note that the longer it sits, the hotter it gets! Great on chicken, pork, and just about anything you can think of. Try it on a cracker with a slice of cheese!"

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Ingredients Edit and Save

Original recipe makes 8 1/2 cups Change Servings

Directions

  1. Pour ketchup into a large saucepan. Pour vinegar into the ketchup bottle, shake to loosen any remaining ketchup, and pour into the saucepan. Save the bottle, and clean. Stir in the brown sugar, butter, and red pepper flakes. Cook over medium heat until almost boiling, but do not boil. For convenience, refrigerate leftover sauce in the clean ketchup bottle.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 15 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 09, 2008

This is very good, and it makes a lot. Great for some, not so great for me seeing as I live alone! Easy to make. I found it tasted much better the next day.

 
Most Helpful Critical Review
Dec 15, 2010

It isn't bad. It tastes like very spicy ketchup. I had to thicken it up with cornstarch and add some liquid smoke to it. Just wasn't really a BBQ sauce to me.

 
Oct 25, 2006

This recipe is a good start. Very easy and okay in flavor - but a little sweet for us. I didn't have cider vinegar - so used white vinegar. Added a little more vinegar, a splash of worchestershire, some garlic and onion powder. Also, a bit less red pepper flakes just because we don't care of a LOT of heat. After the changes, I'll be making this often.

 
Jul 26, 2008

A bit spicy. I recommend half the amount of chilli flakes as it really does keep getting hotter the longer it sits in your fridge. But overall an excellent recipe.

 
Jul 07, 2003

Added a little cayenne and extra vinegar for a hotter, zestier style.

 
Sep 08, 2003

Very easy and quick to prepare. I replaced Tony Chachere's Creole Seasoning for the red pepper.

 
Mar 08, 2011

mmmh! rely good!!! i luv it, but a add my own ingredients, i put two tbsp of Worcestershire sauce , haft cup of chili powder , 1/4 cap of cayenne pepper and fried into the butter a little bit of onion and one clove of mince garlic aaah and like to or tree tabs of soy sauce.... it was GOOD!!!

 
Aug 15, 2011

great base for a BBQ sauce. I do not use the viniger, but add liquid smoke, whorchester sauce, fresh crushed garlic and depending on my mood, Dark brown sugar, or honey, or molasas. We like it hot, so I have also been known to add chipolote chili powder, or I dry my own jalanenos. Add a little Wishey or Rum, and weeehoooo, you gots yer self some Kicked Up Qing sauce

 

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Nutrition

  • Calories
  • 62 kcal
  • 3%
  • Carbohydrates
  • 12.3 g
  • 4%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 1.6 g
  • 2%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 249 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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