Thursday, May 26, 2016

The Best Dang Barbecue Sauce Ever - Dead Guy Sauce

Today's tried and true recipe is the BEST dang barbecue sauce I have ever had. Period. End of story. Today I present, Dead Guy Sauce, from The Shoebox Kitchen. I love, love, love this sauce!!  

This awesome sauce won The Best Condiment Contest on Food52. After my very first taste and I could see why. This sauce is tangy, not too sweet, loaded with layers of flavor. It's my favorite go-to sauce for pork, chicken and ribs. It's not thick like many bbq sauces and is great for basting. It's best served warm.

Head here for a great step-by-step video on how to make this sauce by Merrill from Food52.

My favorite - Sweet & Smoky Pulled Pork Sandwiches made in the Crock Pot (pictured above), smothered in Dead Guy Sauce. So. Darn. Good.

A big thanks to my sister, for sharing this awesome recipe a year ago during our visit to Alaska. She always finds the best recipes! 

NOTE:  When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. One extra click for an awesome recipe, that's it! It's important to me to share the love and send you to the original source.

Dead Guy Sauce - The Best Dang BBQ Sauce Ever

  • 3 cups apple cider vinegar
  • 2/3 cup brown sugar
  • 2/3 cup ketchup
  • 1 teaspoon tobasco
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon Worcestershire
For the directions to this awesome sauce, please head to The Shoebox Kitchen! This recipe is shared with their Pulled Pork Sliders recipe.  

If you are not a fan of vinegar, there is a good chance you will not care for this sauce. This sauce reminds of Carolina bbq we get in the Outer Banks in North Carolina...a wonderful vinegar, tangy taste. My favorite.  


Teri Krause said...

If you like Carolina style cider based bbq sauce, you'll love this one. My husband and I have been making it for years and everyone just loves it. The recipe is for a large batch for canning. And you'll want keep every ounce of it for yourself, but folks will be begging you for it. Trust me!


4 Cups Apple Cider Vinegar

4-5 Cups Water (depending on desired consistency)

6 Cups Sugar

1/3 Cup Yellow Mustard

1 1/3 Tbsp Black Pepper

1/2 Cup BBQ Spice (see next page for recipe)

4 Small Lemons (juice of)

8 Cloves Minced Garlic

3 Cups Chopped White Onion

1 Stick of Butter

Combine all ingredients above in a large pot. Turn heat up to medium high and stir well to melt sugar and dissolve mustard. Bring to a boil (stirring frequently) then turn heat down and allow mixture to simmer (stir frequently) until onions are translucent

(approximately 20 minutes). Then add:

10 Cups Ketchup

1/3 Cup Worcestershire Sauce

1/2 Cup Liquid Smoke

Stir mixture well and bring back to a simmer for approximately 45 minutes, stirring
frequently. Let stand to cool. Pour into canning jars while still warm to seal lids.

The longer the sauce simmers (at the end) the thicker the sauce will be, but you must continue to stir the mixture. Keep in mind that as the sauce cools it will thicken. If you bottle the sauce, always refrigerate after opening.



1/2 Cup Chili Powder (or more for spicier flavor)

1/4 Cup Hickory Flavored Salt

3 TBS Onion Powder

2 TBS Cumin

1 TBS Paprika

1 TBS Garlic

1 TBS Brown sugar

1 TSP Cayenne pepper

1/2 TSP Dry Mustard

1/2 TSP Lemon Zest

Mary N said...

I LOVE Carolina cider based bbq, that's why I love this bbq sauce so much! Thanks so much for sharing, Teri, sweet of you - added to my list of things to make. Have a wonderful weekend!