Homemade BBQ Sauce Recipe
How many times have you seen a tv advert for an amazing, mind blowing bbq sauce? Then you rush out to buy it and find it is as tasty as …. Well, you know what I mean. It’s bland, lacks flavour, lacks kick, lacks punch. In fact, it is about as appealing as a kick in the balls.
So, the easiest way is to make your own. At least you know what is actually going in there to start with, plus you can make it as hot as you like.
So Here’s A Great & Easy Homemade BBQ Sauce Recipe
Alright folks, the first bbq recipe out of the shoot will actually be an absolutely mouth-watering bbq sauce recipe I have. This decision was based on the fact that almost any slow-smoked beef, pork or chicken dish will benefit from adding a little of this sauce to it. So, just to clarify, this is a finishing sauce (either added right before the meat stops cooking or usually after it is served). It is not a mop sauce which I will cover later.
Now, when making any barbeque sauce recipe it is best to use a “non-reactive” saucepan. These are stainless steel, glass or ceramic materials and you should refrain from using any copper or aluminum saucepans because of the reaction they have to acidic ingredients.
And now, without further ado –
Fat Lads Crazy-Good BBQ Sauce Recipe
In a large non-reactive saucepan, mix together the following:
1 TBS Unsalted Butter
3 cloves (lg.) Garlic – finely chopped
1 Small White Onion – finely diced
1 ½ Cups Sugar
1 TBS Yellow mustard
1 TBS Crushed Red Pepper Flakes
1 tsp. Fresh black pepper
2 TBS BBQ Seasoning – Use McCormick’s Barbecue Seasoning if you can
2 med. Size Lemons – freshly squeezed juice (watch out for seeds)
1 Cup Apple Cider Vinegar
1 ½ Cups Water
Bring the mixture above to a boil. Reduce heat and simmer for 20 minutes (stirring frequently)
Then, add the last 3 ingredients
1 small Bottle of ketchup (24 oz.)
1 TBS Worcestershire Sauce
2 TBS Liquid Smoke
Simmer all of the above for another 45 minutes (again stirring frequently).
Remove from heat and allow the sauce to cool.
Add this sauce to any BBQ meat and you are in for a treat!
Heck, when I’m rushed for time and can’t slow smoke my own brisket or Boston Butt (for pulled pork) – I’ll stop off at my local BBQ joint and just get a pound of meat. Most of the guys there don’t even bother to ask me which sauce I want anymore – they know I’ve got the good stuff waiting back home.
Which reminds me, you can make a batch of this and store in mason jars ahead of time if need be. It will keep well in the fridge and will only need to be heated up when ready to serve.
Until next time,