Mystic
07-01-2009, 07:15 AM
Anyone ever made their own BBQ sauce?
I've never done it from scratch. I usually use Kraft as base, add in the rub that I used, then some of this and some of that to get something unique.
I'm thinking of doing a some from scratch.
I've got crap load of apricots this year. Already gave bagful to my mother to make jam. I'm thinking of using some as base for a BBQ sauce.
How's this sound?
1/2 onion
3 cloves of garlic
1/2 bell pepper
4 jalapenos
Chop everything fine, put on high heat in some olive oil to caramelize it.
3 cups of apricots chopped
Add in when the vegetables start to brown. Turn the heat to medium and let the apricots cook down a bit.
Liquid
1/4 cup worcestershire
2 tblsp soy sauce
2 tblsp brandy
1/4 cup apple cider vinegar
2 tblsp lemon juice
1/2 cup espresso
1 can of cola or 3/4 cup of apple juice (or both I haven't decided yet)
14 oz can tomato sauce
6 oz can tomato paste
Spices
2 tblsp hickory smoke powder
2 tblsp mustard powder
1/4 cup paprika
1 tblsp dried thyme
2 dried chipolte chiles - powdered
2 tblsp crushed black pepper
1 tspn powdered clove
1/2 cup brown sugar
1 to 2 tblsp salt or more to taste
Add the tomato paste first to let caramelize, then add the rest of the liquid and spices, bring to boil then simmer until reduced by a third.
At this point I don't know if I want strain it or put it in the blender to smooth it out ... probably the blender, I hate tossing perfectly good flavor and texture.
Refrigerate for 24 to let the flavors meld. Serve on the side. I may make a batch and use it as a finishing glaze on some ribs the weekend.
Disclaimer - all measurements are ball park. I tend to eyeball and tweak as I go along based on smell, taste and texture.
I've never done it from scratch. I usually use Kraft as base, add in the rub that I used, then some of this and some of that to get something unique.
I'm thinking of doing a some from scratch.
I've got crap load of apricots this year. Already gave bagful to my mother to make jam. I'm thinking of using some as base for a BBQ sauce.
How's this sound?
1/2 onion
3 cloves of garlic
1/2 bell pepper
4 jalapenos
Chop everything fine, put on high heat in some olive oil to caramelize it.
3 cups of apricots chopped
Add in when the vegetables start to brown. Turn the heat to medium and let the apricots cook down a bit.
Liquid
1/4 cup worcestershire
2 tblsp soy sauce
2 tblsp brandy
1/4 cup apple cider vinegar
2 tblsp lemon juice
1/2 cup espresso
1 can of cola or 3/4 cup of apple juice (or both I haven't decided yet)
14 oz can tomato sauce
6 oz can tomato paste
Spices
2 tblsp hickory smoke powder
2 tblsp mustard powder
1/4 cup paprika
1 tblsp dried thyme
2 dried chipolte chiles - powdered
2 tblsp crushed black pepper
1 tspn powdered clove
1/2 cup brown sugar
1 to 2 tblsp salt or more to taste
Add the tomato paste first to let caramelize, then add the rest of the liquid and spices, bring to boil then simmer until reduced by a third.
At this point I don't know if I want strain it or put it in the blender to smooth it out ... probably the blender, I hate tossing perfectly good flavor and texture.
Refrigerate for 24 to let the flavors meld. Serve on the side. I may make a batch and use it as a finishing glaze on some ribs the weekend.
Disclaimer - all measurements are ball park. I tend to eyeball and tweak as I go along based on smell, taste and texture.