Tuesday, January 29, 2008

BBQ Sauce

Last summer, we started making our own BBQ sauce because we had run out while grilling, but the results were so good that we stopped buying the pre-made stuff.

I measure nothing; everything is strictly by taste . If I had to guess, I start with about 1/4 - 1/3 cup ketchup and about 1 1/2 cup brown sugar. Quick note: I make no apologies for using ketchup. The end result should be sweet and tangy; ketchup makes a good base.

The liquids: Ketchup, Brown Sugar, Honey, Mustard, Worcestershire. I like a lot of mustard, my husband not so much. Depending on whose making the sauce it could be anywhere from 3 Tblsp. to 1/3 of a cup. Worcestershire: just a couple dashes - it really gives it the tangy flavor, too much will kill the batch or you'll have to add a ton more sugar to get the balance right again.

Spices: Garlic, Onion Powder, Cumin, Chili Powder, Pepper.


And then the special ingredient: 1/2 shot bourbon or whiskey. Our kitchen offers a very nice Glenfiddich.

The results will keep for quite sometime in the fridge. There are lots of substitutions you could make: molasses instead of honey, Amaretto instead of whiskey(or no liquor), or Balsamic vinegar instead of Worcestershire sauce. It's best to start small. You can end up with a bucket of sauce if you have to keep adjusting the ingredients.

2 comments:

Liz said...

Yum yum. Love the decanter.

Jennifer said...

I'm visiting those who shared an award with me today at Mother's Pride...
what a lovely blog you have! I had a bit of extra time today, so I enjoyed browsing. I look forward to returning...It's very nice to "meet" you!