You know the best thing about writing a blog is? I can write what I want. I have been writing lots about food lately and today is no exception. Memorial day is coming up and there will be lots of BBQ’ing in the States. I thought I would take the time to share my discovery of how easy making a great BBQ sauce is. You see, I really am picky on my BBQ sauce. I like a sweet, spicy, tomato based sauce. The closest I have found is the Kansas City BBQ from http://amazingribs.com/recipes/BBQ_sauces/kansas_city_classic_BBQ_sauce.html
The recipe makes 6 cups of sauce. Now I just can’t use that much in my family as we only eat a small amount of BBQ. Once every few months I make a mean pulled pork shoulder that is mouth watering. Since we don’t use much I halved the recipe. This is only going to keep in the fridge for about a month so I store mine in the freezer.
|sauteing the onions
Kansas City BBQ Sauce
2 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon table salt
2 cups ketchup
1/2 cup yellow ballpark-style mustard
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup lemon juice
1/4 cup steak sauce
1/4 cup dark molasses
1/4 cup honey
1 teaspoon hot sauce
1 cup dark brown sugar
(you can use light brown sugar if that’s all you have)
3 tablespoons vegetable oil
1 medium onion, finely chopped
4 medium cloves of garlic
, crushed or minced
1) In a small bowl, mix the chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don’t have to mix thoroughly.
2) Over medium heat, warm the oil in a large saucepan. Add the onions and saute until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.
3) Taste and adjust. Add more of anything that you want a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it. Remember, it is going on meat and will be cooked once again. Strain it if you don’t want the chunks of onion and garlic. I prefer leaving them in. They give the sauce a home-made texture. You can use it immediately, but I think it’s better when aged overnight. You can store it into clean bottles in the refrigerator for a month or two.
The authors of this recipe recommend to add tamarind paste. They didn’t say to which step, but I would say when you add the ketchup group. I did not do this and my husband still swooned. He couldn’t believe that I made this. It tasted just like store bought without all of the preservatives and other non pronounceable ingredients! They also were picky on the chile powder, but I used my Badia brand chile powder and it worked great!
I also let it sit overnight in the refrigerator. I re-purposed my old BBQ bottle and just couldn’t get the label off of it. I even tried the tried and true method from Jillie of using peanut butter on the back label. Didn’t work.
I would suggest if you are a vegetarian make your own Worcestershire sauce or purchase one without anchovies.
As with every recipe I put on this blog, you get to adjust it to your taste buds. I like spicy, sweet, with a little tang, so I added just a bit more of the hot sauce. I am also looking for a copycat recipe for A1 steak sauce. I have found a a Worcestershire sauce recipe that I will be trying soon. The brown sugar I made just before making the BBQ sauce. I will also be making a ketchup too. I already have 3 bottles of ketchup that I have to use up first though.
This took maybe 15 minutes to prepare and 15 minutes to cook. It really is pretty easy to make and easy way to enjoy creative living!
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