You Can Prepare Your Own Custom Barbecue Sauce


If you like variety in your charcoal barbecue meals you may get it by trying various types of barbecue sauces to give the food that unique BBQ flavor. You can simply find them lining the grocery shelves!

Of course, if you like exclusive flavors you might prefer to create your own sauce to use. Whether you’re cooking beef, pork or chicken you will discover marinades, sauces, rubs and glazes that improve the distinct flavor of the meat on the BBQ grill.

Almost all of the popular outdoor barbecue cooking sauces come from cities like Kansas City or Memphis. But, don’t allow that to stop you! Virtually every region of the world possesses its own flavor choices in regards to outdoor barbecue cooking. Not surprisingly, the majority assume BBQ sauce is consistently red.

In some of the southern states the sauce is yellow or almost clear, such as Alabama White Sauce. South Carolina barbecue experts use a lot of mustard in their sauces and in Memphis, where purists claim truly the only good barbecue is rubbed with spices, various restaurants serve the meat wet or dry, according to the customer’s choice.

While it can be a struggle to get your sauce “just right”, the gains are large when you spend some time to make your own. Here is a recipe for Kansas City style barbecue sauce that gets thicker the longer you cook it.

Get started with a big sauce pan on medium temperature.

Mix, in order, in the warming pan:
2 cups ketchup
2 cups tomato sauce
1-1/4 cups of brown sugar
1-1/4 cups wine vinegar
½ up molasses
3 teaspoons of flavored liquid smoke (Many prefer hickory flavor)
2 tablespoons butter
½ teaspoons of:
garlic powder
Onion powder
Celery seed
Cayenne pepper
Chili powder
1 teaspoon of ground pepper

The moment it just actually starts to boil, lower the heat and permit it to simmer for roughly 20 minutes. If you’d like thinner sauce, simmer for less time or put in a little water. For thicker sauce, simmer longer. Don’t brush the sauce onto raw meat. Brush the sauce onto the various meats within the last five to 10 minutes of barbecue grilling over a wide open flame.

The Author:

Peter Weston is an avid BBQ fan, and a writer for Best of the West charcoal, smoking chunks and bbq flavor sprays. He enjoys fishing, camping and softball, and he especially enjoys outdoor grilling with natural charcoal, avoiding propane grills whenever possible.

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