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Spinoff-Bud's Broilers Hickory Sauce
Posted on 5/27/17 at 3:36 pm
Posted on 5/27/17 at 3:36 pm
Does anyone have a recipe or know of something bottled that is just like it?
Same question for Flame-N-Burger's Flame Sauce?
Same question for Flame-N-Burger's Flame Sauce?
Posted on 5/27/17 at 3:46 pm to johnnydrama
Posted on 5/27/17 at 4:36 pm to johnnydrama
Pretty much 2/3 ketchup 1/3 chili sauce and a tablespoon or 2 of liquid smoke
I've gone to equal parts ketchup and chili sauce before too
I've gone to equal parts ketchup and chili sauce before too
Posted on 5/27/17 at 4:54 pm to TigerGrl73
I can vouch for that recipe. Did knock off Bud's burgers one night and they were a hit
Posted on 5/27/17 at 6:17 pm to LSUZombie
This is one I found many years ago. The guy implies that his uncle "Bud" invented it. It doesn't give exact measurements, though.
It's likely that the recipe linked above was based on this blog post, because I read this before Katrina, I'm sure.
Bud's Broiler's Hickory Sauce
"In New Orleans people like a type of Hickory Smoke Sauce on their Hamburgers. As a kid I discovered this sauce from an Uncle who claimed to have invented it and kept it secret so people would always ask him to make them some. As he got old and did not want to take the secret with him. He wasn't sure where he was going or if they would need a Secret Hickory Smoke Sauce there. He told me to keep it a secret too, so do not tell anyone what is below, Uncle Bud said he would haunt ya."
ketchup
tomato sauce
liquid smoke
chili powder
Citric acid aka "sour salt" or vinegar (vinegar tends to make it too thin)
The sauce must be cooked to develop the flavors, depending on how much you need just remember the basic is half tomato ketchup and half tomato sauce in a sauce pan. Simmer on med heat add in the secret stuff, Liquid Hickory Smoke and Chili Powder to taste, not too much enough so the taste of the Hickory comes through and the Chili calms down the tomatoes. After it cooks a while let it on simmer and keep it warm.
Source: stuffedartichoke.blogspot.com
It's likely that the recipe linked above was based on this blog post, because I read this before Katrina, I'm sure.
Bud's Broiler's Hickory Sauce
"In New Orleans people like a type of Hickory Smoke Sauce on their Hamburgers. As a kid I discovered this sauce from an Uncle who claimed to have invented it and kept it secret so people would always ask him to make them some. As he got old and did not want to take the secret with him. He wasn't sure where he was going or if they would need a Secret Hickory Smoke Sauce there. He told me to keep it a secret too, so do not tell anyone what is below, Uncle Bud said he would haunt ya."
ketchup
tomato sauce
liquid smoke
chili powder
Citric acid aka "sour salt" or vinegar (vinegar tends to make it too thin)
The sauce must be cooked to develop the flavors, depending on how much you need just remember the basic is half tomato ketchup and half tomato sauce in a sauce pan. Simmer on med heat add in the secret stuff, Liquid Hickory Smoke and Chili Powder to taste, not too much enough so the taste of the Hickory comes through and the Chili calms down the tomatoes. After it cooks a while let it on simmer and keep it warm.
Source: stuffedartichoke.blogspot.com
This post was edited on 5/27/17 at 6:22 pm
Posted on 5/28/17 at 8:08 am to TigerGrl73
I tried it last nite
2/3 ketchup 1/3 chili sauce 1-1/2 tbs liquid smoke a hit of L&P and chili powder
heated up on the stove then let sit
the sauce was close enough but I griddled the burgers instead of charcoal and that's where it went sideways. They were good but you need the charcoal
2/3 ketchup 1/3 chili sauce 1-1/2 tbs liquid smoke a hit of L&P and chili powder
heated up on the stove then let sit
the sauce was close enough but I griddled the burgers instead of charcoal and that's where it went sideways. They were good but you need the charcoal
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