Roy Rogers Bbq Sauce: Making The Perfect Recipe

Roy Rogers was once a large chain of fast-food restaurants, established in 1968, that gained a loyal following for its roast beef sandwiches, burgers, and fried chicken. Although it is now a much smaller chain, its signature barbecue sauce is still popular and can be made at home.

Coca-Cola as a base

Using Coca-Cola as a base for barbecue sauce is a great way to achieve a rich and captivating taste. This type of sauce is a popular choice for those who enjoy a full-bodied and slightly sweet sauce with a unique twist.

To make Roy Rogers BBQ sauce with Coca-Cola as the base, start by pouring a can of Coke into a saucepan. You can adjust the quantity based on how much sauce you want to make, but a standard 12-ounce can is a good starting point. Bring the Coke to a gentle boil over medium heat and let it reduce by about half. This process will help to concentrate the flavors and create a thicker consistency for your sauce.

Once the Coke has reduced, add in the remaining ingredients. For a classic barbecue sauce flavor, you'll want to include elements like tomato paste or ketchup, vinegar, molasses, brown sugar, garlic, onion, and a blend of spices such as paprika, mustard powder, and black pepper. You can also add a dash of Worcestershire sauce and a squeeze of lemon juice to round out the flavors.

Stir all the ingredients together and simmer the sauce over low heat for about 20-30 minutes, stirring occasionally, until it reaches your desired consistency. Taste the sauce and adjust the seasoning as needed—you can add more spices, sweeten with extra brown sugar, or add a pinch of salt to enhance the flavors.

Finally, remove the sauce from the heat and let it cool. You can then transfer it to a jar or bottle and store it in the refrigerator. This Coca-Cola-based Roy Rogers BBQ sauce will add a delightful flavor to your grilled meats, sandwiches, or any other dish that calls for a tangy and slightly sweet barbecue sauce.

Adding tamarind for tanginess

Tamarind is a great way to add a tangy, fruity element to your barbecue sauce without the acidity of vinegar. The tamarind fruit is native to Africa but is now found in many tropical regions, and it is a popular ingredient in Asian cuisine. The part of the fruit that we eat comes from the seed pods, which contain a sticky pulp or paste surrounding the seed. The flavour is tart and sour, becoming sweeter as the fruit ripens.

You can buy tamarind as a paste or as a pulp. The paste is ready to use, whereas the pulp often still contains seeds. To make a tamarind pulp reduction, which can be used in the same way as the paste, follow these steps:

How to Make Tamarind Pulp Reduction

• Place the tamarind pulp in a bowl and cover with hot water.
• Using your fingers, massage the pulp to break it up, then discard as many seeds and fibres as you can.
• Pour the liquid into a fine-mesh strainer set over a bowl or measuring cup.
• Discard any remaining seeds and pulp in the strainer.
• You should now have a tamarind reduction that can be added to your sauce.

How Much Tamarind to Add to Your Sauce

The amount of tamarind you add to your Roy Rogers BBQ sauce will depend on your taste preferences and the other ingredients in your sauce. Start by adding a small amount of tamarind paste or reduction and then adjust to your liking. You can also add other ingredients to balance the flavours, such as brown sugar, honey, or apple cider vinegar.

Storing Your Tamarind BBQ Sauce

Once you have made your Roy Rogers BBQ sauce with tamarind, it can be stored in an airtight container in the refrigerator for up to 3 weeks. This will give you plenty of time to enjoy your delicious and tangy creation!

Using beef broth

How to Make Roy Rogers BBQ Sauce Using Beef Broth

Roy Rogers was a fast-food chain that gained a loyal following for its roast beef sandwiches, burgers, and fried chicken. While the restaurant chain may have dwindled, its fans can still recreate its famous roast beef sandwiches at home. Here's a detailed guide on how to make the Roy Rogers BBQ sauce using beef broth:

Ingredients:

• 3 1/4 ounces of beef eye round (USDA Choice)
• 2 ounces of kaiser rolls (Maier's Italian)
• 2 tablespoons of beef broth (or canned Consomme)
• 1 tablespoon of barbecue sauce (Open Pit Regular)
• 1 tablespoon of creamy horseradish sauce

Step-by-Step Instructions:

• Preheat the oven: Set your oven to a temperature of 225°F. This is a crucial first step to ensure your meat cooks evenly.
• Insert a thermometer: Place an oven-safe remote thermometer into the center of the beef eye round and set it to alert you when the temperature reaches 115°F. This helps you monitor the internal temperature of the meat to ensure it cooks perfectly.
• Prepare the baking pan: Line a baking pan with foil and place a rack over it. This setup will allow the juices from the meat to drip onto the foil for easier cleanup.
• Slow-roast the meat: Place the beef eye round on the prepared rack in the oven and slow-roast it until the thermometer alerts you. Slow-roasting at a low temperature helps keep the meat tender.
• Reduce the oven temperature: Turn down the oven temperature to 175°F and continue roasting. The goal is to maintain an internal temperature of under 122°F for as long as possible to ensure the meat remains tender.
• Adjust the thermometer: Without opening the oven, change the alert temperature of the thermometer to 130°F. This is the ideal temperature for juicy, tender roast beef.
• Remove and rest the meat: Once the alert temperature is reached, take the roast out of the oven and let it rest inside an unsealed gallon-sized ziplock bag. This captures the juices, and the meat will be pink throughout.
• Chill the meat: When the roast is at room temperature, seal the bag and place it in the refrigerator overnight. Chilling the meat helps enable thin slicing, which is ideal for sandwiches.
• Slice the meat: The next day, remove the meat from the refrigerator and reserve the juices in the ziplock bag. Slice 3.2 ounces of beef for each sandwich you plan to make.
• Heat the broth: Heat the beef broth or consomme in a saucepan over medium heat until it reaches a gentle simmer. Adding the reserved juices to the broth will infuse more flavor.
• Dunk the meat: Place the sliced beef on a skimmer and briefly dunk it into the hot broth for 30 to 45 seconds. This step is key to finishing the cooking process, adding flavor, and maintaining the tenderness of the meat.
• Assemble the sandwich: Place the dunked meat directly onto an untoasted bun bottom. Generously spoon a tablespoon of the warm broth onto the top bun.
• Add the sauces: Finish your sandwich by adding a tablespoon of barbecue sauce and a tablespoon of creamy horseradish sauce.

And there you have it! A delicious Roy Rogers roast beef sandwich, complete with their signature BBQ sauce, made with beef broth. Enjoy the juicy, tender beef and the perfect blend of sauces.

Horseradish sauce for kick

Horseradish Sauce for a Kick

A creamy horseradish sauce is the perfect addition to a Roy Rogers barbecue sauce recipe. This sauce will add a delicious kick to your meal and is an excellent pairing with roast beef sandwiches, which Roy Rogers is famous for.

To make a creamy horseradish sauce, you will need to gather the following ingredients:

• Fresh horseradish root
• White vinegar
• Salt
• Sugar
• Cream
• Butter
• Lemon juice

Begin by peeling and grating the fresh horseradish root. The amount of root used will depend on your preference for spiciness. For a milder sauce, use a smaller amount, and for a spicier sauce, use a more generous amount. Place the grated horseradish in a bowl and add white vinegar, salt, and sugar to taste. Mix well to combine.

Next, slowly add in the cream, stirring continuously, until the sauce reaches your desired consistency. For a richer sauce, add a small amount of melted butter and a squeeze of lemon juice to taste.

This sauce is best served fresh, so prepare it just before serving your meal. It is the perfect accompaniment to a roast beef sandwich, adding a tangy and spicy kick to the juicy beef. The creaminess of the sauce also pairs well with the texture of the beef and will leave your taste buds wanting more!

So, if you're looking to add some zing to your Roy Rogers-inspired meal, definitely consider making a batch of this creamy horseradish sauce. It's a simple way to elevate your sandwich and impress your family and friends with your culinary skills!

Tomato sauce for sweetness

Tomato sauce is a key ingredient in Roy Rogers' barbecue sauce, adding a touch of sweetness to the mix. Here are some tips and instructions for using tomato sauce in your barbecue sauce:

Type of Tomato Sauce

Start with a good-quality tomato sauce as your base. Look for a product that is thick and rich in flavour, with a deep red colour. Avoid thin and watery sauces, as they may affect the consistency of your barbecue sauce.

Quantity

The amount of tomato sauce you use will depend on your personal preference and the desired sweetness level. A good starting point is to use a ratio of one part tomato sauce to three parts other ingredients. You can always adjust this to suit your taste, adding more tomato sauce for a sweeter, more robust flavour or reducing it for a milder sauce.

Preparation

Combine the tomato sauce with other ingredients such as vinegar, spices, and sweeteners. You can also add a small amount of water if you prefer a thinner consistency. Stir the ingredients together thoroughly, ensuring they are well incorporated.

Cooking

Cooking the sauce will help to deepen the flavours and create a more cohesive blend. Simmer the sauce over medium heat for 15-20 minutes, stirring occasionally, until it reaches your desired consistency. Adjust the heat as needed to avoid burning.

Storage

Allow your sauce to cool before storing it in an airtight container in the refrigerator. This will keep it fresh and ready for use when you need it. Proper storage will extend the shelf life of your sauce, so it's essential to use a clean container and keep it well-sealed.

Frequently asked questions