Flint’s BBQ Sauce


Flint’s BBQ Sauce, The Legendary Recipe

“Flint’s BBQ Sauce, The Legendary Recipe“ is a new cookbook that contains the secret, original recipe for the famous BBQ sauce that was served at Flint’s BBQ restaurants in the San Francisco, California East Bay cities of Berkeley and Oakland. The recipe book is available here, directly from the author, and for a slightly higher price on Amazon.

Please visit: https://gumroad.com/l/zlZCN

Flint’s was a small family run business that

gained legendary status for its BBQ sauce. Flint’s sauce was a deep, rich red color with complex layers of lingering flavor. I think it would have been possible to cook a leather shoe in this sauce and make it absolutely delicious. It was that good.

By chance I came into contact with an East Bay person who was an old friend of Flint. He had the recipe.

This might be your only opportunity to experience this magnificent BBQ sauce. It is a collectible recipe certainly worthy of preserving as an important element of BBQ history.

Recipe: https://gumroad.com/l/zlZCN

4 thoughts on “Flint’s BBQ Sauce”

  1. I like the aging idea. I am sure that letting the flavours marry is a great idea. Also the prune juice. Unfortunately where we live hickory wood is rare, but I know that it makes a big difference. The best we can do is apple wood.

  2. Ok, bought the recipe from your Gumroad link – thanks! I’ve been trying to find or duplicate this sauce since the mid-70s when I visited the Shattuck location dozens of times. Even after I moved to the South Bay, I made the pilgrimage back to Oakland for Flint’s once in a while.

    This recipe’s in the neighborhood, but not the same sauce. I even split off part of the batch and added some prune juice, as I saw mentioned on another blog thread here, with not much change.

    The recipe is basic, so if it’s accurate it should be about perfect, except………. ketchup and worchestershire sauces vary in taste by brand, sometimes a lot. Do you have any idea what brands might have been used in this sauce, back in the day?

    My guess is they bought wholesale no-name ketchup and worchestershire in bulk #10 cans to hold down the cost of production. I’m going to round up the ones I can find, but do you have any suggestions for brands to try for improving the result?


      1. After I moved to the bottom of the bay, I used to buy the sauce in gallon jugs back when Flint’s still sold it a hundred years ago, so I was pretty familiar with the taste of the sauce alone. I’m sure memories have dulled over the years (and I wish I could find those coarse-ground links!) but I’m going on that to recreate the sauce independent of the meat. I did smoke a couple racks of babybacks yesterday on hickory, oak and pecan though; man does not live by sauce alone.

        A comment on either this or another thread mentioned prune juice, like I mentioned above, so I tried more of it in yesterday’s batch (one small 5.5 oz can in a 1/4-size recipe test batch) and I think I got closer to the real thing! It worked. The Brer Rabbit dark molasses brand also has similar notes; both improved the result on my 3rd try.

        I also switched up from Lea & Perrins Worcestershire to French’s (which is milder) and Hunt’s ketchup instead of Heinz (ditto), and that moved it in the right direction too, so brands matter in the final result, as we’d expect. Next batch will use French’s ketchup, which is similar but different from Hunt’s, to see what happens. I geeked out and bought 6 different ketchups from the stores in town, including store-generic brands, just to have options.

        It also tastes different, and better, after 24 hours in the refrigerator; a little aging helps out.

        Getting there……… thanks, this is a fun project and I’m so happy I ran across your recipe to get me started down this path of smoky greatness. Man, I miss Flint’s.

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