Getting (Homemade Barbecue Sauce)d

Getting Sauced

                Welcome friends of the internet to the second part of our three part barbecue installment.  Last week, we covered a nice, basic barbecue rub.  This week, we are going to tackle some barbecue sauces.  All great barbecue starts with a rub.  Not all great barbecue actually requires sauce. I believe that a barbecue sauce should complement the meat, not overwhelm it.  With this in mind, I have created a few barbecue sauces that will play nicely with your barbecued meats, and will also work as a dipping sauce for other foods.  Let’s get started!

Honey-Barbecue Sauce

Honey Barbecue

1 cup Ketchup

4 tablespoons Molasses

2 tablespoons honey

¼ teaspoon garlic powder

½ teaspoon onion powder

2 tablespoons red wine vinegar

2 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

1 teaspoon Siracha

Salt and pepper to taste

The process:

This one is super simple.  Put all the ingredients in to a small pot and bring it to a simmer.  Simmer the ingredients until the sauce is nice and thick.  It shouldn’t take long, 20 minutes or so.  Allow the sauce to cool, and then transfer to a bottle for use. 

Jeff’s Beer-B-cue sauce


The ingredients:

½ onion, diced

2 teaspoons butter

1 ½ cups ketchup

1 cup beer (I use a Pale Ale, like Sierra Nevada, but you could use something different.  I would avoid a dark beer for this sauce)

¼ teaspoon Cumin

½ teaspoon Siracha

¼ teaspoon black pepper

3 tablespoons molasses

2 tablespoons brown sugar

1 teaspoon red wine vinegar

1 tablespoon yellow mustard

½ teaspoon salt

The Process

1.)  Place the butter in a small pot over medium heat until melted.  Once melted, add the onions and salt until lightly caramelized.

2.)   Add the brown sugar to the onions and stir.  The brown sugar should melt fairly quickly. 

3.)  Add the rest of the ingredients to the pot and stir.  Reduce the heat to a simmer.

4.)  Allow the sauce to simmer for about ten minutes and then remove from the heat.

5.)  When the sauce is slightly cooled, use an immersion blender to puree the onions to smooth out the sauce.

6.)  Transfer the sauce to a bottle or jar for use.

Hopefully we have brightened up your barbecue sauces this week.  As you can see, they really aren’t all that difficult to make.  In the long run, they are cheaper than store bought sauces, and you can control your ingredients much better.  Join us next week for when we put it all together.  Until then, be well!

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