Recipe of the Week: BBQ Sauce

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Recipe of the Week: BBQ Sauce

As part of the recipe of the week on the food page and since Memorial Day is right around the corner, I thought I would throw out a BBQ sauce recipe and see how that goes over.  Obviously, it is a hell of a lot easier to go to the store and just by BBQ sauce-for super cheap as well. This one is not too bad for the price: http://www.amazon.com/Sweet-Baby-Ray%2527s-Barbecue-Sauce/dp/B0027UKBUA/ref=sr_1_4?s=grocery&ie=UTF8&qid=1432062598&sr=1-4&keywords=bbq+sauce

Still, if you like to cook and DIY for a lot of things like I do-then sometimes it is fun to make your own.

The history of BBQ sauce and adding flavors to meats probably goes back to prehistoric times. For an excellent article on the history of BBQ sauce go to: http://amazingribs.com/BBQ_articles/history_of_bbq_sauce.html They pretty much layout all there is to know about BBQ and other meat flavorings. It is a great read and I highly recommend it.

This recipe is a mustard and vinegar based sauce versus the more popular ketchup and molasses BBQ sauces on the market today. These types of sauces are more traditional in the “Carolina” states, whereas the ketchup based ones are more popular in the Midwest. Okay, enough with b.s. here is the recipe:

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Ingredients
1 cup/240 mL prepared yellow mustard
1/2 cup/120 mL sugar
1/4 cup/60 mL light brown sugar
3/4 cup/180 mL cider vinegar
1/4 cup/60 mL water
2 tablespoons/30 mL chili powder
1 teaspoon/5 mL black pepper
1 teaspoon/5 mL white pepper
1/2 teaspoon/2.5 mL cayenne
1/2 teaspoon/2.5 mL soy sauce
2 tablespoons/30 mL butter
1 tablespoon/15 mL liquid smoke (hickory flavoring)

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Makes about 2 1/4 cups
Preparation
Mix all ingredients except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes.

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This is a great recipe and very simple to make. It goes very well with pulled pork or chicken. Try it on ribs-hell try it on any BBQ meats. It is really really good.

That’s it for this weeks recipe.

 

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