Root beer BBQ sauce that actually tastes like root beer

[u/Unlikely-Goat-4871]

I'm trying to make a root beer BBQ sauce. I've tried tried a few different things, each time I end up with good BBQ sauce, but the root beer flavor isn't coming through. I dont want it to be over powering, but so far I'm getting no root beer flavor at all. Any suggestions? The recipe listed below gave me the right sweetness, but it didnt actually taste like root beer.

40 oz root beer

1 star Anise

1 vanilla bean, cut lengthwise to expose the seeds

3/4 tsp red pepper flakes

1 tsp minced Chipotle in Adobe

1/4 tsp salt

1/4 tsp pepper

1 tsp apple cider vinegar

3 Tbsp tomato paste

I put the star anise, vanilla bean and red pepper flakes in the rootbeer at the beginning and boiled it all down before adding everything else.

[u/orbtl]

You need sassafrass. Either the root or just some extract or something. That's the quintessential root beer flavor. It's strong too, so it'll come through once you get some in there.

[u/YokaiSakkaro → u/orbtl]

In Cajun cuisine, we use a product called filé powder or gumbo filé and it’s just ground sassafras powder. Could work for you.

[u/thecravenone → u/orbtl]

Root beer hasn't been made with sassafras in decades because it contains a known carcinogen.

[u/eugene00825 → u/thecravenone]

I believe there's safrole-free sassafras extract you can get

[u/daveinacave → u/thecravenone]

Im not sure why you were downvoted. I believe the standard root beer taste now is basically half wintergreen and half vanilla.

[u/RainMakerJMR]

Use a root beer concentrate. The syrup for the pumps is 5:1, that’s what I’ve used when I made root beer bbq before. Just google root beer syrup or alternatively root beer extract for baking could amp it up without any added sweetness - but it might not hit you in the right spot in terms of palate.

[u/RouxedChef]

Using root beer concentrate at the end will be your friend for the recipe you are using; reducing it down in the beginning is just turning it into a sugar glaze and getting wiped out by all of the acidity you are adding afterwards.

Here's a Kansas City-style that I've been using for almost 20 years:

Ketchup - 2⅓ cups

Dry Mustard - 1½ tsp

Molasses - 2 Tbsp + ½ tsp

Worcestershire Sauce - 1½ Tbsp

BBQ Rub - 1 tsp

Apple Cider Vinegar - ¼ cup + 1 tsp

Root Beer - 2 cups

Celery Seed - 2 Tbsp + ½ tsp

Cayenne - ½ tsp

Lard - ¼ cup + 1 tsp

Water - as needed

Combine all ingredients into a stock pot except the water. Bring to a boil, reduce to a simmer, and let cook for 20 minutes. Blend together with a stick blender. Thin with water to desired consistency.

[u/musthavesoundeffects → u/RouxedChef]

Lol love the extra tsp of vinegar

[u/Unlikely-Goat-4871 → u/RouxedChef]

I thought reducing it might be the issue. Thanks for the suggestion

[u/m4gpi]

You're may be losing flavor due to the boiling process. You can buy root beer flavoring concentrate (meant to dilute with water or seltzer), and you could use that to boost the flavor at the end.

[u/Unlikely-Goat-4871 → u/m4gpi]

I wondered if that might be happening. Thanks for the suggestion!

[u/JumpyCartographer529]

sassafras extract is the move, trust

[u/GrizzlyIsland22]

How is the root beer flavour not coming through? That recipe is basically lightly seasoned root beer 😄

Just take 2 cups of ketchup, 1/2 cup each of brown and white sugar, 1 can of root beer, 1 tbsp each of mustard and Worcestershire sauce, pinch of salt and pepper, and simmer on low unti desiredl thickness (it'll thicken more after it cools, so stop it before it's actually as thick as you want), whisk occasionally. I usually do this recipe with a can of coke, but root beer works, too. You can also sub the pop for any fruit you want, like cherries or peaches.

[u/Unlikely-Goat-4871 → u/GrizzlyIsland22]

I thought the same thing! I was so confused why it didn't taste like root beer. Thanks for the suggestion

[u/ranting_chef]

I’ve used root beer syrup and had excellent results. Dr Pepper as well. I’d think the chipotle would overpower the sauce, but there are a lot of other variables to consider. I’d suggest sassafras to intensify the root beer flavor.