bbq sauce?

I’m getting more adventurous.

My favorite barbecue sauce contains:

  • tomato puree
  • vinegar
  • sugar
  • brown sugar
  • salt 
  • worcestershire sauce
  • molasses
  • natural smoke flavor
  • “spices”
  • food starch-modified
  • dried garlic
  • chili powder
  • mustard flour
  • onion powder
  • xanthan gum
  • sodium benzoate

Except for the preservatives and texture manipulators, I can totally do that. It might take a few iterations, but it’ll work.

How do you make yours? I know I could find all kinds of stuff on the web, but inspire me.

6 thoughts on “bbq sauce?”

  1. Max

    You’ve got the primary ingredients listed. You might like adding a little paprika or honey. Other than that, cider vinegar can be fun. Also, I prefer regular old yellow mustard as an ingredient. Probably because it’s a familiar taste.

    Related note: We now add vinegar to chili… Zing!

    Hope all is well!

  2. Brian

    Here’s the sauce I use for my oven brisket recipe. Sometimes I reduce it a bit for thickness and use it on grilled chicken. I tend to double it when I make it, and usually double the quantity of brown sugar in the recipe below, no matter how much of the recipe I’m making.

    1/2 cup water
    1 tbsp prepared yellow mustard
    1/2 tsp pepper
    1 tsp onion powder or one small onion chopped fine (I usually use the powder)
    1 slice of lemon
    2 tbsp Worcestershire sauce
    1/4 cup vinegar (I usually use cider vinegar)
    1 tsp salt
    2 tbsp brown sugar (I usually use a bit more)
    1/4 cup butter
    1/2 cup ketchup

    Combine all ingredients except ketchup & Worcestershire in a saucepan and bring to a boil. Simmer 10 minutes. Add ketchup & Worcestershire and bring just to a boil.

  3. Cliff

    Looks like yellow mustard is a common theme so far. Thanks, keep ’em coming!

  4. Mom

    Yep, you’ve got a good list and Brian’s sauce looks pretty good to me. I only use raw onions and I would definitely not use the liquid smoke. Andy used to use it all the time in the Crock-Pot bean casserole and it always upset my stomach. Yellow mustard does the job of the vinegar and you can certainly use both; mustard’s thicker. (Just don’t tell Carolyn! ;)

  5. cliff1976

    Hmm, I want to try that oven barbecueing technique Christina mentioned ASAP with some lamb steaks we’ve been saving up, but I haven’t made my first sauce attempt yet.

    These are all good ideas. Thanks!

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