Bulls Eye Barbecue Sauce Recipes

BULL'S EYE ORIGINAL BARBECUE SAUCE COPYCAT

Steps:

• Combine all ingredients in a 2-qt sauce pan. Mix well.
• Simmer over very low heat for 15-minutes, stirring occasionally.

BULLSEYE BBQ SAUCE RECIPE - (3.4/5)

Steps:

• 1. Combine all ingredients in a medium saucepan over high heat and whisk until smooth. 2. Bring mixture to a boil, then reduce heat and simmer uncovered for 45 minutes or until thick. 3. After the sauce cools you can use it immediately, but it's best to store it in a covered container in the refrigerator overnight where the flavour improves.

BULL'S-EYE MEMPHIS STYLE RED-EYE BBQ RIBS

Steps:

• Place each rack of ribs on separate large sheet heavy-duty foil; rub with coffee grounds. Wrap ribs in foil. Refrigerate 1 hour.
• Heat charcoal grill to medium heat. Arrange coals evenly on each side of charcoal grate. Place wrapped ribs on center of grate; cover with lid. Grill 2 hours.
• Remove ribs from foil; discard foil. Place ribs, meat-sides down, on grill grate; brush with 1/4 cup sauce. Grill 10 min., turning after 5 min. and brushing with remaining barbecue sauce.

BULLS EYE BARBECUE SAUCE

Steps:

• Combine all ingredients in a medium saucepan, bring to a simmer and cook for 30 minutes.

BONNIE'S BULL'S EYE BARBECUE SAUCE

Steps:

• 1. We started this recipe years ago with our regular go-to family barbecue sauce recipe. Since then, we have added a little more to it to become our version of a recipe clone for Bulls Eye Barbecue Sauce. We think it tastes just like it. Use on Chicken, Pork or Beef. Excellent on a rack of ribs.
• 2. Combine all ingredients together in a pint jar. Mix well. Store barbecue sauce in the refrigerator. If you are using it as a dipping sauce, let it sit awhile to blend flavors. There are no preservatives, so plan to use the sauce within three days. enjoy!
• 3. No need to cook!

BULLS EYE BBQ SAUCE (HICKORY)

Steps:

• In a large pot, combine water, corn syrup, tomato paste, brown sugar, molasses, salt, onion powder, garlic powder, black pepper, ground mustard, paprika, and cayenne pepper. Whisk until combined and bring to a boil. Reduce heat to a simmer and cook uncovered for 15-20 minutes.
• Add vinegar, stir to mix and return to a simmer. Cook uncovered for another 15-20 minutes or until thick. Stir frequently to avoid burning.
• Add liquid smoke and whisk to combine thoroughly.
• Ladle hot mixture into hot, sterilized, sealable bottles and seal. Allow bottles to cool.
• Store in cupboard. Keeps 24 months or more.
• Refridgerate after opening.
• Remember to follow the instructions. Timing of added ingredients does make a difference.
• Single batch makes 500ml.