HOW TO MAKE BBQ SAUCE
Do you want to learn how to make BBQ sauce? It's easy and once you do, you'll never buy bottled barbecue sauce again. The first sauce is worth it's weight in gold. I love it and everyone else does too. It is thick, and has the best sweet and spicy taste anywhere. There are so many commercial and homemade barbecue sauces out there. Most people have favorites that were passed down by family members, so I have my favorites listed here for you to try. The "Liquid Fire" Habanero BBQ sauce is very tasty and can be also used as an awesome "jerk sauce." If you are grilling tuna or chicken, you MUST try my blackberry barbecue sauce. When you learn how to make bbq sauce - I give you my final recipe; it's a classic - Homemade Honey BBQ Sauce.
Can you say "yum?" This is a thick, sweet and spicy sauce and reminds me of Sweet Baby Ray's BBQ Sauce. Whether you are learning how to make BBQ Sauce or not, everyone will want this recipe.
PERFECT HOMEMADE BARBECUE SAUCE
1 cup homemade ketchup, if you don't have homemade, use Heinz
1 cup tomato sauce
2/3 cup brown sugar, packed
2/3 cup red wine vinegar
1/4 cup molasses, unsulfered is best
2 tsp Liquid Smoke hickory flavor
1 TBS butter
1/2 tsp paprika
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cayenne pepper, or to taste
1/4 tsp chili powder
1/4 tsp cinnamon powder
In a saucepan, whisk the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter over medium-high heat. Then add the remaining ingredients and and simmer over low heat for 45 minutes. Makes approximately 3 cups. For those that asked about canning this sauce: Omit the butter and ladle into clean canning jars while still hot. Process as pints or half pints for 20 minutes in a boiling water bath.
OUTSTANDING HOMEMADE BBQ SAUCE
1 cup homemade ketchup
2 TBS homemade worcestershire sauce
2 TBS homemade cider vinegar
2 TBS brown sugar, packed
2 TBS pure homemade maple syrup
2 garlic cloves, finely chopped
1/2 tsp freshly ground black pepper
1 tsp smoked sweet paprika
Mix all ingredients together and bring to a boil. Simmer for 20 minutes until thickened.
HABANERO HOMEMADE BARBECUE SAUCE
If you want to learn how to make bbq sauce with this recipe, I have a word of warning. Please use gloves when handling these peppers; they are very hot.
8 habanero peppers, (or to taste) seeded and chopped*
One 15.5 oz can of peaches in light syrup
1/2 cup molasses or honey
3 garlic cloves
dash of Liquid Smoke
1/8 cup yellow prepared mustard
1/2 cup brown sugar, packed
1 cup white vinegar
2 TBS kosher salt
2 TBS paprika
1 TBS freshly ground black pepper
1 TBS ground cumin
1/2 tsp ground coriander
1/2 tsp ground ginger
1/4 tsp ground allspice (optional)
Place all of the ingredients in a food process or blender and liquefy. Place in a saucepan and cook for ten minutes. Pour into jars and refrigerate overnight before using. *Use the seeds if you want it hotter.
When you are learning how to make bbq sauce, you MUST make this barbecue sauce! This is one of my favorite barbeque sauce recipes.
BLACKBERRY HOMEMADE BARBECUE SAUCE
2 cups barbecue sauce (homemade is best, recipes above)
1/2 cup Thai chile sauce
1/4 cup homemade soy sauce
1/2 cup blackberry preserves
In a saucepan over medium heat, add the barbecue sauce, Thai chile sauce and soy sauce and whisk until it is simmering. Add the blackberry preserves and whisk to combine. Cool and store in a tightly covered container in the refrigerator. Bring to room temperature before using. Great on grilled chicken and tuna.
This is an excellent bbq sauce recipe. Enjoy!
HONEY BARBECUE SAUCE
2 TBS butter
1/4 cup celery, finely chopped
3 TBS onion, finely chopped
3 garlic cloves, minced
2 TBS brown sugar, packed
2 TBS vinegar
1 TBS homemade worcestershire sauce
1/4 cup fresh lemon juice
1 cup ketchup, (homemade is best)
1 tsp dry mustard
3 TBS honey
dash (no more!) of Liquid Smoke hickory or mesquite
1/2 cup bourbon or rum
In a skillet, melt the butter over medium-high heat and saute the celery, onion and garlic until translucent (not brown). Add the remaining ingredients and simmer over low heat until thickened. You can double or triple it easily and should be stored in the refrigerator. NOTE: This is another recipe that you can can, just omit the butter and do NOT saute the celery, onion or garlic. Ladle into clean canning jars while still hot from the stove. Process as pints or half pints for 20 minutes in a boiling water bath.
How To Make BBQ Sauce to Miss Homemade HOME
|
