BBQ with Franklin: Sauce

If you're one of those who like sauce, learn this basic Texas recipe to serve alongside your meat.
This video is an excerpt from BBQ with Franklin: The Payoff • BBQ with Franklin: The...
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hosted by Aaron Franklin of Franklin BBQ
created by @klru www.klru.org
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Music:
"Greenville Girl"
(Keyton/Makowski)
Vox/Bass - Solid Gold Makowski
Drums/ Rusty ole' Milkcan - Kory Cook
Bari Sax/Barnyard Skronk - Thad Scott
Guitar/Dobro/Barnyard Skronk - Big Jeff
Recorded/mixed by Dale X Allen
Licorice Tree Records, 2008

[@BrianYN]

1/2 lb butter 1/2 yellow onion diced and cooked until translucent 1 and 1/2 cup of ketchup 1/2 cup apple cider vinegar 2 oz light brown sugar Teaspoon salt Teaspoon black pepper Teaspoon chili powder Teaspoon garlic powder Half lemon Simmer for little bit Edit: found sauce to be too tangy. I would cut down the vinegar and lemon by half.

[@maaryamjaberi3504]

ketchup also has sugar so it wont be sour i think

[@DefSquadFan]

Tangy like North Carolina style?

[@jcollins0615]

That's just you cooking.😊

[@AzGoat]

my man

[@DefSquadFan]

@@AzGoat Denzel?

[@Annunaki2012return]

I love how you keep you vids short but still informative. And no ad interruptions. Other bbq’ers on KZbin have vids 3-4 times as long with three ads in them

[@PetesShredder]

Yeah he didnt ask us to subscribe and smash that like button! not once. Also didnt have to skip through an advert for a VPN or a 'ridge wallet'. Pure class.

[@Funpants94]

so was ur dad...except beer.....#buttstuff

[@PLT123]

Agreed!

[@CognitoCognito-rh3bu]

Facts

[@Stewmiester86]

Can't wait for the new stuff! I've gotten a good portion of my skills from this series and I've never disappointed my peeps!

[@superlucky28]

dude viewing your channel is freakin relaxing, its like watching the nature shows on pbs but with food. thanks for the channel...

[@CaryBeach]

I love this !! Wish they had longer hours to enjoy their great stuff!!

[@LucianFitzgerald]

Barbecue's back baby I missed you Franklin

[@aaronwhite2209]

Never had a chance to go to Texas but have huge respect for chef Aaron just recently found him online Wow /respect.

[@1grumppa]

Thank you for this short video. Just a recipe was what I needed not an award show 6 1/2 minute speech and a 2 minute list of your credentials. Kudos

[@tomstestkitchen]

HEB here in Texas now carries all 3 of Franklin's BBQ sauces.

[@kentton77]

I think he is just getting a share of profits for the sauce because it says on the bottle, "Made For Franklin's BBQ"

[@CookingOutdoors]

Quick and simple... Looks great!

[@Hapidjus_]

Hey Franklin, you inspired me to try to cook some low heat stuff too, as it is rarely found in restaurants in germany. Gonna do some thicks pork ribs in the oven (so sad no smoker ;( ). Cooking up this sauce right now, to let the ribs marinade overnight. So exciting =))) thanks for all the good videos and for being such a nice youtuber! greetz from germany

[@BobPapadopoulos]

+Hapi djus Most Southerners don't have formal smokers either, but you'd be amazed what can be done with some extra time, some spare bricks or cinder blocks, and some fencing.

[@pastorpfp1]

Glad to see a new video. Love it!

[@Italianempath]

Keep them coming Aaron love the videos. .

[@ryanmagnum330]

Made this sauce for a two day party my family and friends have a year. I doubled what he made and it was gone in 3 hours. So I made 3 batches for the second day. I cooled it to room temp and put it in the magic bullet so i could put it in a squirt bottle. It was delicious.

[@brianforan603]

Hi Franklin, that Texas style bbq sauce is one of the best I ever made. Thank you!

[@wadeshiell1472]

I made this to accompany a brisket I smoked this weekend. Visiting the in-laws in South Africa (I'm Australian). They wanted me to let you know it was 'baie lekker sous'! That's a good thing I'm told. Heading to Austin via Colorado in August, pop the kettle on coz I'll be in for lunch! :)

[@avasquez6140]

Love your vids, you explain in such a simple way. Keep it going

[@8329kelso]

I tried this basic concept for my sauce; came out good.

[@jamesl7919]

Wow, made it and it tastes great. Simple and good.

[@SmokedReb]

That looks like a great sauce!

[@dandrews.89]

He seems like a great guy to just sit and have a beer with

[@wantapgt]

He has a phenomenal sense of humor actually. I met him at the restaurant last year and he was so nice

[@komamix]

You need friends?

[@BRCWL]

Worked for him at his new restaurant in Austin. Super down to earth and awesome guy. We talked abt walking dead for a bit haha

[@dr.j6506]

Just ask I’m sure he let you.

[@airsoftboi1104]

when you added the ketchup, the song ride of the valkyries came on. amazing effect, even though it was just a pop up

[@saxon1177]

I stood in line for an hour and a half at your restaurant, Mr. Franklin so there's a small part of me that feels you owed me this and I thank you. (btw, your bbq is frickin awesome!)

[@jonstebbins5115]

Made the sauce myself. So delicious, but at the end I took the onions to a blender then put them back in. Yummy....

[@Thewespacker519]

Made this sauce and it is great!! Have used it on chicken breast and burgers and it is divine!!! Ribs are next :-)

[@tjkirkpatrick9451]

I made this sauce but blitzed my own chillis and omg..... this sauce is the bomb.... 10/10 would love a heads up on how to prepare a bulk batch.. 👍

[@Smokin_Snowman]

Scale 1×10 = bulk.

[@BigBJ1986]

Hey Franklin great video but i was wondering if this sauce is the sweet sauce off the table from your bbq restaurant and from your pork ribs video?? Hope to hear from you soon and can't wait to see more of your videos!!!!!!!!!!!!!

[@richardewlliams9864]

Hey Sir.. I do just about the same but use fresh garlic and one or two hot chili's peppers, cook then run in a vitamix on high speed for 5 to 7 minutes, cool and jar it up. It comes out with no chunks, just a nice smooth sauce.

[@pfx66]

Phenomenal - tastes amazing and is quick and simple to make, love it!

[@jordesign]

How long will this keep, in a jar in the fridge? I had quite a lot left over....

[@madkappa1]

I went to Franklin's bbq last month and loved it. I hate I didn't get a chance taste the ribs because I didn't get there early enough.

[@johnehrke3353]

.5 lb butter .5 onion 1.5c ketchup .5c apple cider vinigar 2oz brown sugar >1tsp kosher salt >1tsp black pepper

[@breathemore8099]

Wish this was pinned or put in the video description lol

[@SmokyRibsBBQ]

Gonna give this a try. Sounds really good. Thanks for sharing :)

[@lespaulgailbert]

this is the best and simplest bbq sauce i found

[@tjm7275]

Dude your bbq vids are amazing!!

[@TheWeemaster]

Currently cooking this up, I’d probably go a little less on the vinegar as it’s very sharp on the nose but having said that, it tastes much nicer than I thought it would! Love all these barbecue videos Franklin, I’m learning so much great stuff!

[@odinsbeard1480]

He didn’t say anything about vinegar

[@susanjames-dehaan411]

@@odinsbeard1480 yes he did. Apple cider vinegar

[@tubetime39]

@@susanjames-dehaan411 there's a difference

[@tyashaev]

Good to see more vids from you.

[@stizan24]

I'm making the sauce right now. I doubled the recipe so I hope I like it lol. I'm smoking a pork shoulder tomorrow. Nothing like smoking pork when it's 10 degrees out. To be clear that is 22 below the freezing point of water at sea level.

[@stevenjames5874]

Good luck on that shoulder tomorrow! Hope the sauce is good

[@feedinc2735]

Sweet! More videos!

[@carlovelasco1825]

I might have done it wrong, but this is a vinegar based bbq sauce. I absolutely loved it.

[@joshualong7517]

Recipe: 1/2 lb butter 1/2 yellow onion 1 1/2 cup ketchup (no HFCS) 1/2 cup apple cider vinegar 2 oz lightly packed light brown sugar ~1 tsp kosher salt ~1 tsp black pepper

[@MrFrankwizzal]

Replaced the but with ghee to avoid the butter burn taste( I'm sure I could of used half butter and half ghee to avoid that also) add a little more of everything that wasn't butter (or ghee) and 4 cloves of pressed garlic. Came out better than when I followed the recipe

[@daooimene]

Hi Franklin! Can I ask You? After ketchup, what was putting in the pot? Can U tell me for understand.. Thank you so much..

[@craigrankin5872]

I am not Franklin but after ketchup he puts in 1/2 cup apple cider vinegar, then brown sugar, salt, pepper, chilli powder, garlic powder, lemon juice.

[@joe1969812]

Where can I get your BBQ sauce in florida?

[@auuurrrgh]

Where do you get that t-shirt?

[@jasonsims4029]

Nice job on sauce and enya!

[@user-bu1uv5sf5z]

wow the sauce is so tasty and yummy thank you for the recipe

[@willsndvl]

go, Aaron! can't wait for new videos!

[@nate_wil]

Whooooaaaa that's it? That simple? Wowzers!

[@tsburgos]

I'm certain your hiatus was due to intense training in the BBQ Mountains of Masters. A montage of meditating suspended above burning hickory smoke woods, punching BBQ sauce falls, taming wild pork butts and resting upon 225 degree coals. BBQ on, Sir. BBQ on.

[@Zach8922]

I followed the recipe and it has a great tang. The onion I used was pretty big it is more noticeable in the sauce. What would be the best way to fix this? Add more of everything else?

[@tinaknutsen]

8 months later….my tip; Add less onion and try blending.

[@jonathanpurdy1926]

Made this sauce, so good. Came out a little thick and butter seperated to the top. Any tips to emulsify?

[@WoWmeVids]

Is the butter salt free or not?

[@devinthomas4866]

yes

[@geedelav6387]

What about the diced onions ? Do you strain the sauce ?

[@JerzyBoy973]

I personally blend it and put it in a squeeze bottle. Been doing it for a while now and love it.

[@johnrobinson7138]

Curious why this sauce recipe doesn't match the "regular barbecue sauce" recipe found in the Franklin BBQ cookbook? Which sauce is served in the restaurant - the butter/onion version found in the video or the non-onion/butter version in the cookbook?

[@JustinMrShakesBailey]

+John Robinson I was wondering the same. Book doesn't call for butter...ended up reading it over again to make sure I wasn't missing all that butter!

[@jjm6187]

+Justin Bailey (Mr. Shakes) I'd take out the butter and use a tablespoon or two of brisket juice or beef rib juice (au jus)

[@michaelcowling9928]

When you order to go at the reataurant he has two main different sauces that they tossed in my bag. One is a coffee/espresso sauce and the other was a more basic/traditional. His bbq didn't need any of it. I didn't think that it really added anything to the experience. The 6 people I was with didn't end up using but a few spoons worth to taste it.

[@paulinelambert7780]

using butter in making bbq sauce is called cheating. you can put butter on turd and it will be delicious. the challenge is to make bbq sauce without using butter!

[@Anteater23]

Neither. He has his own secret recipes for sure.

[@user-yi7zu7vw7u]

This sauce is ribs video bbq sauce?

[@somebrero5727]

Imagine being so much on top of your bbq game that you don't even need to update your truth almost 10 years later.

[@rudymartinez6549]

This guy is freaking awesome

[@elliotkim2349]

do you put liquid smoke in your bbq sauce? most bbq places do that

[@Caderic]

1:00 Largest whisk, for the largest pot, and the smallest amount of sauce. LOL

[@arielmallo2515]

Can I use this sauce for pork spare ribs?

[@saulrodriguezjr700]

Someone please tell me what I should do with the onions. Put them in a blender and right back in?

[@joeysanchez5926]

Blender

[@chrisshogan6890]

Great sauce! I made it, tasted it, and thought about just drinking it... lol.

[@ryanmagnum330]

I made it. I liked it. I drank it...lol...I put it in my magic bullet then strained it. I don’t eat onions.

[@kgjohnson0240]

Did you strain out the onions?

[@blackjackshellac3886]

Keith Johnson he left everyone hanging. my guess is he puréed it.

[@kgjohnson0240]

Blackjack Shellac cool. Thanks man. I’m interested in making it and trying it out.

[@sirkickassalot123]

@@kgjohnson0240 I left the onion in at least for a more rustic feel. If you are going to puré it you might as well use fresh garlic too.

[@gfunktuba1]

Curious what you would use this sauce for? Basting or cooking into beef? I just made it and butter is floating on top and it smells like a red wine sauce? Not trying to troll but this doesn’t seem good to me.

[@MindCalmingSounds]

Just made this sauce and it's great. It's a bit too much butter for me but next time I'll cut it in half. Other then that it's a nice simple sauce that works great.

[@ryanmagnum330]

Same here on the butter

[@concorde9615]

You can really leave the butter out altogether. I make excellent bbq sauce and I have NEVER put butter in it.

[@classicdell]

Where is your restaurant located? I currently live in Killeen Texas and would love to try it out.

[@squeak350]

Austin

[@sergeykubrakop5514]

More videos please!

[@1320crusier]

thats just a good basic sauce. 2 favorites of mine include a half cup of whiskey/bourbon/rum and one includes apple juice. nom nom nom

[@756766]

Magic!!! Thank you, Sir. Scribed..

[@jaredmlynch]

Aaron. Ever attempt to smoke seafood? Recently was in Russia... Best fish ever. Smoked Herring. Would be cool to try!

[@erikmc6385]

Thanks frankie. Just love being in on a secret

[@lisasavedmylife6165]

he's the guy in the movie CHEF?! WOAAAH

[@EchoSixMike]

Salted or unsalted butter?

[@RandomRabbit007]

good question, I'm shocked no one has replied yet

[@JPZ16974]

hahah this guy is awesome

[@red8977]

Don’t know what I did wrong but it’s orange and after sitting in the fridge a few hours it thickened like crazy. Tastes good though.

[@danielwood1408]

I had this exact same issue. Came here to see if anyone had the fix. Taste great, but it just solidifies as it cools.

[@wil1685]

Where can I buy a huge whisk? :)

[@kev9310]

Hi - just made this and it tastes amazing. Thank you! Only issue I have is that the butter isn't mixing with the sauce so it's floating on top. Is that normal? I used unsalted butter......was that right? I'm tempted to skim off the butter from the top but I'm not sure if that's defeating the point of putting it in. Maybe the "texas" style does have this butter on top.....as I'm in Scotland I'm not sure! Thanks in advance for your help.

[@thedigitalblock]

I made the sauce and it tastes just like Manwich Sloppy Joe sauce, no joke!

[@112tapp]

Hello Aaron i have never seen the colored butcher paper you used on the brisket why do you like that over traditional butcher paper

[@adamhutton4165]

1/2 LB butter 1/2 yellow onion - Cook to translucent 1 1/2 C ketchup 1/2 C apple cider vinegar 2 oz lightly packed light brown sugar 1 1/4 tsp kosher salt 1 1/4 tsp black pepper 3/4 tsp chili powder 3/4 tsp garlic powder 1/2 lemon juice - Stir and cook down for 15 to 20 min (I also blend with a hand blender after it’s cooked down - Best BBQ sauce I've ever had)

[@Sambuccashake]

More new vids please! Winter is here, I need inspiration. ;)

[@mrsir5866]

I ended up putting this sauce in a blender. I couldn't get the butter to emulsify. What I had afterwards was spaghetti - o's tasting sauce. Not sure what I did wrong.

[@billbenoit1607]

You hit the nail on the head. Just made this sauce today and it's creamy. Too much butter I'm guessing.

[@StevenSilva916]

Bill Benoit Same here. I think maybe halving the recommended butter would help. Way too greasy of a sauce was made in my trial.

[@dgzee66]

More more more

[@ProBassGuitarPlayer]

Change the cider for Appel juice if you are having something sour on the side. Thank me later

[@GB284]

Love the Franklin BBQ videos and have been using his tips for over a year. That being said, this sauce was more like a creamy pasta sauce than a bbq sauce. It was really bad. I’m going to try the recipe from his book that doesn’t call for butter.

[@paulinelambert7780]

i concur. using butter to make a bbq sauce is called cheating

[@breathemore8099]

Oh man, I just made this BBQ sauce 30 mins before putting it on the cornish hens I was cooking on the smoker. This is easily the best BBQ sauce I have had.

[@breathemore8099]

Since I commented last I have been trying to recreate the same BBQ sauce but it never turned out right after the first time. Just found the notes of what we did that night and made it again. Reduce butter to 1 stick, ACV to 1/3 cup, Salt and Pepper each a level 1/2 tbsp, Garlic and Chili Powder each a level 1 tsp, 1 whole small yellow onion (barely smaller than a tennis ball), 1 tbsp lemon juice (ReaLemon), and rest of the ingredients same. Melt stick of butter, brown up the diced onion then add ketchup and ACV, mix well, salt pepper garlic chili powder, brown sugar (1/4 cup = 2oz), lemon, mix well. Get heat to where it starts to bubble then reduce to simmer and cover for 20 minutes. I did a taste test before and after simmer and it needs to simmer. There is a look it has to have for it to be perfect 1:26 is it but you need to simmer for atleast 20 minutes. Let cool a bit and its ready.

[@pointuout2020]

Love the coffee bbq sauce

[@kiankabir3544]

Trust the process. It do indeed taste good

[@cywer5920]

This was so good I also added sake to mines to intensify those other ingredients 😅

[@tubetime39]

cywer; you mis spelled snake.

[@glenmoss02]

Is this a simple table sauce that can be left out or does it need to be kept refrigerated? Thanks for the videos.

[@glenmoss02]

Just made the sauce yesterday. I did pureed it afterwards and my wife and I thought the flavor was superb. I think I'm done with store-bought sauces. Thanks!

[@tubetime39]

@@glenmoss02 good answer. Keep them coming.

[@thefatherthesonandtheholys9508]

Gonna make a super duper simple Texas style barbecue sauce. We’re gonna start off with a half-pound of butter... 😂😂

[@ronnies.3440]

Echoing what others have said.. a little too tangy -- even after leaving out the lemon. Would recommend cutting the ACV by half OR adding more sugar. I added honey to help cut the ACV. Also, I don't think 1/2 lb of butter is necessary.

[@danziegner]

Now to make it an Austin BBQ sauce from the 1970’s add two cups of beef stock to thin it out. The point of the sauce is to “wet” a dry piece of meat, not to mask the taste of the meat.

[@mr.spaceboy9785]

This was a part of his brisket video

[@abu8655]

Oh lawd Jesus there's a firrr!!!

[@jigsadventures1731]

instead of lemon. can i use calamansi?

[@Dryxel]

Hafa ni, use what you have!

[@fasTurtle_85]

Just made the sauce... after it’s done, would anyone recommend blending the finished sauce to make it smooth?

[@hagensteele4447]

Skip the butter and replace the onions with a tsp of onion powder instead, and you've got a good starting point for a basic ketchup BBQ sauce that you can tweak to suit your taste. Thanks for the upload.

[@ktmking250]

ok I just tried this aaaaand I doubled it aaaaand my house now stinks like vinegar and I tasted it...yep taste like vinegar. Did I do something wrong or is this the idea of this sauce. FIRST ATTEMPT AT A SAUCE :-) Can I save it at this point?

[@lujickjn]

Counteract the vinegar taste with sweetness. Increase the ketchup and brown sugar. That should do it.

[@Sunwell03]

Anyone tried this recipe?