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| image and recipe from here |
Here's the BBQ sauce recipe I've been promising you forever.
I don't use liquid smoke but do add the tamarind paste.
I also add cayenne pepper to spice it up to my liking.
KC Classic Barbecue Sauce
2 T. American chili powder
1 t. ground black pepper
1 t. table salt
2 c. ketchup
1/2 c. yellow ballpark-style mustard
1/2 c. cider vinegar
1/3 c. Worcestershire sauce
1/4 c. lemon juice
1/4 c. steak sauce
1/4 c. dark molasses
1/4 to 3/4 c. honey (see note below)
1 t. hot sauce
1 c. dark brown sugar (you can use light brown sugar if that's all you have)
3 T. vegetable oil
1 medium onion, finely chopped
4 medium cloves of garlic, crushed or minced
(The link for the recipe below is just under the photo. There is more information on that web page.)
Optional. If you are cooking indoors, or if your meat does not have a lot of smoke flavor, or if you just want more smoke flavor, you can add 1 t. of liquid smoke.
About the vinegar. I like my sauce tart. Trust me, although it may taste tart from the bottle, it is perfect on meat. If you are not big on vinegar, cut it in half.
About the honey. The recipe above is to my taste but I have found that most people like it better if I add another 1/2 cup of honey for a total of 3/4 cups.
About the steak sauce. There are many different brands and they all have different flavor profiles, but what we want here is the meaty depth of savoriness that they call umami, so use whatever you have on hand.
About the hot sauce. A simple sauce like Tabasco is all you need. I like the chipotle flavored version.
About the oil. You may use butter or bacon fat for a bit more flavor, but keep in mind, they can get rancid with time, and they will likely shorten shelf life to about 1 week. Use a bottled vegetable oil and it can keep months.
Secret optional ingredient. Add 2 T. of tamarind paste
. This exotic ingredient isn't really that exotic. It shows up on the ingredient lists of a lot of great BBQ sauces. It has a sweet citrusy flavor and really amps up a sauce. If you can't find it in an Indian or Asian grocery, it is available online.
1) In a small bowl, mix the American 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 on meat. I recommend you run with my recipe the first time and then you can make it your own. Strain it if you don't want the chunks of onion and garlic. I like 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.
Optional. If you are cooking indoors, or if your meat does not have a lot of smoke flavor, or if you just want more smoke flavor, you can add 1 t. of liquid smoke.
About the vinegar. I like my sauce tart. Trust me, although it may taste tart from the bottle, it is perfect on meat. If you are not big on vinegar, cut it in half.
About the honey. The recipe above is to my taste but I have found that most people like it better if I add another 1/2 cup of honey for a total of 3/4 cups.
About the steak sauce. There are many different brands and they all have different flavor profiles, but what we want here is the meaty depth of savoriness that they call umami, so use whatever you have on hand.
About the hot sauce. A simple sauce like Tabasco is all you need. I like the chipotle flavored version.
About the oil. You may use butter or bacon fat for a bit more flavor, but keep in mind, they can get rancid with time, and they will likely shorten shelf life to about 1 week. Use a bottled vegetable oil and it can keep months.
Secret optional ingredient. Add 2 T. of tamarind paste
. This exotic ingredient isn't really that exotic. It shows up on the ingredient lists of a lot of great BBQ sauces. It has a sweet citrusy flavor and really amps up a sauce. If you can't find it in an Indian or Asian grocery, it is available online.1) In a small bowl, mix the American 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 on meat. I recommend you run with my recipe the first time and then you can make it your own. Strain it if you don't want the chunks of onion and garlic. I like 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.
Makes. 6 cups. Click here to calculate how much you need and for tips on saucing strategies.
Takes. 45 minutes even if you take a phone call.
Keeps. Because it has a high acid and sugar content, it can keep for months in the refrigerator.
Takes. 45 minutes even if you take a phone call.
Keeps. Because it has a high acid and sugar content, it can keep for months in the refrigerator.
by Jared, Barbara's son
