Seems to me if I am going to have a site on grilling and more importantly barbequing that means one key ingredient is needed – a sauce of our own. I recently did some research as I wanted to know what people thought was the best sauce and I visited a bunch of place to find varying opinions but one of the things I did see come up quite often was people seem to love Kansas City style barbeque sauce and so I set out to come up with one that did this favorite justice. The result is below and I think it will meld all the things together that we seem to love in a great BBQ sauce. One it has to have an underlying sweetness that is there to balance the other many thing people seem to love in a great BBQ sauce and that is a bold bit of bite or tang to it something that is a mix of both acid and heat.
The following sauce has both these elements in it in what I think is a very nice balance the heat comes to it in a few ways so it is not just one dimensional it has kind of layers of heat if you would from the Hungarian paprika, the English style mustard, the chipotle which also gives it a bit of smokiness, black pepper, and the red pepper flakes. While these all help deliver the heat the sweetness comes in the form of the brown sugar, blackstrap molasses and the ketchup.
So I know when you are looking at this recipe the first thing is oh my gosh look at all that goes into this ingredient wise but all the different things are important to keep the balance and it at first may seem intimidating but it is supper simple to put together really just whisking everything together in the sauce pan and add the bay leave then let it simmer and fill the house with a lovely aroma that will put you in the mood for a cookout. That is probably one of the biggest reasons other then the lack of chemicals to make your own it will fill the whole house with a wonderful barbeque smell before you ever even spark up the grill.
Now if you like this recipe let me know or if you have a request for a subject you think I have neglected to cover I would love to hear your thoughts on the matter. As always your opinion matters to me it is really for you that I do this and I am full of ideas but yours are what matter most. Once you make your own sauce you will elevate your barbeque to barbeque circuit quality and put your cookouts in championship level company. Give it a try and don’t let all the ingredients deter you it really is easy to make your own sauce.
- 2 cups Heinz Tomato Ketchup
- 2¼ cups water
- 6 tablespoons minced garlic
- ½ cup Bragg Organic Apple Cider Vinegar
- 1 tablespoon dark soy sauce
- ⅓ cup Golden Barrel Blackstrap Molasses
- ⅓ cup dark brown sugar, firmly packed
- 3 tablespoons tomato paste
- 2 teaspoons Colman's Dry Mustard
- 1½ teaspoons crushed red pepper flakes
- 1 tablespoon Hungarian paprika, hot
- 1 tablespoon Lea & Perrins Worcestershire Sauce
- 2 tablespoon Chipotle chili powder
- ¼ teaspoon allspice
- ⅛ teaspoon ground cloves
- 1 whole bay leaf
- 2 tablespoons grapeseed oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- In a sauce pan large enough for all the ingredients place all the ingredients except the bay leaf for now in a pan and whisk to blend over a medium heat. When all ingredients are blend add the bay leave and
- When it begins to bubble lower the heat to medium low and simmer for about thirty to forty minutes stirring occasionally until it thinks to a sauce consistency and all the flavors meld together.
- Remove the pan from the heat and discard the bay leave and serve and or use with your favorite barbeque items.
- You can store in an air tight container for up to a week in the refrigerator.
Ok so what makes your ideal barbeque sauce? Many it has to be a mix of bold, sweet and smoky flavors all meld into one delicious sauce that gives the food a tangy taste yet an underlying sweetness. Gosh knows we Americans love our sweet as our midriff show all too often but when it comes to barbeque sauce it is really an important component of what makes it so special. I was recently looking around the net to see what people’s BBQ sauce of choice was and it got me to thinking this recipe. Seems the Midwest rules when it comes to barbeque sauce or at least from what I could tell now this is no scientific survey or study but that doesn’t matter I think you’ll like this one if you like barbeque.
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