With summer finally "officially" here what a perfect time to refill my BBQ sauce inventory! There is nothing like a good homemade BBQ sauce, and it is fairly cheap and easy to make. I have made a few recipe's over the years, but I think this is one of my favorites.
INGREDIENTS:
6 tbls Dark brown sugar
1 tbls molassis (or sub 1 extra tbls brown sugar)
1 cup cider vinegar (white vinegar will work)
7 tbls Worcestershire sauce
3 tbls Yellow Mustard
**optional - liquid smoke 1/2 tsp per 1 cup sauce (so should be roughly 4 1/2 tsp)**
**optional - a pinch of cayenne pepper to add a little more kick**
DIRECTIONS:
1) Combine all ingredients in large saucepan.
2) Stir well over medium heat, slowly bringing to boil; reduce heat and simmer uncovered for 60 minutes.
3) Stir occasionally as it cooks.
4) Once it's thoroughly mixed and cooked for an hour, you can either store it in the refrigerator (it keeps for several weeks) or, of course, you can "can it". Because why would I be giving you a recipe for something if you couldn't can it?
TO CAN IT:
1) This recipe is suitable for water-process canning as long as you don't decrease the ratio of vinegar to other ingredients.
2) Ladle your hot barbecue sauce into your hot prepared (sterilized) jars leaving about 1/4" head space.
3) Process half and full pints for 20 minutes in boiling water canner.
I always taste and tweak it according to what I am in the mood for when I am cooking it, but this is my base recipe. Taste as you go and you can change this recipe easy by adding more or less spices, sweets ect to suit your preferences!
6 tbls Dark brown sugar
1 tbls molassis (or sub 1 extra tbls brown sugar)
1 cup cider vinegar (white vinegar will work)
7 tbls Worcestershire sauce
3 tbls Yellow Mustard
5 tbls honey
6 cups ketchup
7 tbls dry rub spice mix (1/2 cup dark brown sugar, 1/8 cup seasoned salt, 1/4 cup paprika, 1/4 cup smoked paprika, 1 tablespoon garlic powder, 2 teaspoons onion powder, 1 tablespoon celery salt, 2 tablespoons chili powder, 2 tablespoons black pepper, 1 tablespoon rubbed dried sage, 1 teaspoon ground allspice, 1 teaspoon ground cumin, 1/4 teaspoon cayenne)**optional - liquid smoke 1/2 tsp per 1 cup sauce (so should be roughly 4 1/2 tsp)**
**optional - a pinch of cayenne pepper to add a little more kick**
DIRECTIONS:
1) Combine all ingredients in large saucepan.
2) Stir well over medium heat, slowly bringing to boil; reduce heat and simmer uncovered for 60 minutes.
3) Stir occasionally as it cooks.
4) Once it's thoroughly mixed and cooked for an hour, you can either store it in the refrigerator (it keeps for several weeks) or, of course, you can "can it". Because why would I be giving you a recipe for something if you couldn't can it?
TO CAN IT:
1) This recipe is suitable for water-process canning as long as you don't decrease the ratio of vinegar to other ingredients.
2) Ladle your hot barbecue sauce into your hot prepared (sterilized) jars leaving about 1/4" head space.
3) Process half and full pints for 20 minutes in boiling water canner.
I always taste and tweak it according to what I am in the mood for when I am cooking it, but this is my base recipe. Taste as you go and you can change this recipe easy by adding more or less spices, sweets ect to suit your preferences!
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