Steve's BBQ Sauce
Simpler, quicker version made with catsup
1/2 Cup Brown Sugar (packed)
2 Tbl. Chili Powder (Like Williams Chili Seasonings)
1 Tbl. Black Pepper
1 tsp. Ground Allspice
1 tsp. Granulated garlic (Or fried garlic or crushed or none)
1 tsp. Salt
1/2 tsp. Ground Cloves (start off with 1/4 tsp. and work up if desired)
1/2 tsp. Celery Seeds
1/2 tsp. Cayenne pepper (More or less or none to your taste)
1/4 tsp. Ground mace (Substitute Nutmeg)
1/4 Cup White Vinegar
1/4 Cup Honey
2 Tbl. Soy Sauce
1 Bay Leaf
1 32 oz. Keg of Ketchup, Hunts
1 Tbl. Liquid Smoke
Add everything except the ketchup and Liquid Smoke and bring to a boil. Add the ketchup and Liquid Smoke and reduce to a
simmer. Simmer for 30 minutes. After 30 minutes check for a balance between sweet and sour. If it is too sweet add a little
more vinegar. If it is too sour add a little more honey. Adjust heat up, if necessary and add salt to taste.
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Steve's BBQ Sauce
Corn-free, less expensive version made from scratch
1 Cup Syrup from recipe below or Steens
1/2 cup Brown Sugar (packed)
2 Tbl. Chili Powder (Like Williams Chili Seasonings)
1 Tbl. Black Pepper
1 tsp. Ground Allspice
1/2 tsp. Garlic Powder
1/2 tsp. onion powder
4 tsp. Kosher Salt (2 tsp table salt)
3/4 tsp. Ground Cloves (start off with 1/2 tsp. and work up if desired)
1/2 tsp. Celery Seeds
1/2 tsp. Cayenne pepper (More or less or none to your taste)
1/4 tsp. Ground mace (Substitute Nutmeg)
2 Cups White Vinegar
1/2 cup water
1/4 Cup Honey
2 Tbl. Soy Sauce
1 Bay Leaf
1 (12 ounce) can tomato paste
1 Tbl. Liquid Smoke
Add everything except the tomato paste Liquid Smoke and bring to a boil. Add the tomato paste and
Liquid Smoke then reduce to a simmer. Simmer for 30 minutes. After 30 minutes check for a balance
between sweet and sour. If it is too sweet add a little more vinegar. If it is too sour add a
little more honey. Adjust heat up, if necessary and add salt to taste.
Syrup
2 Cups white sugar
3/4 Cups water
1/4 t Cream of Tartar
Cook to soft ball 235F
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