Basic Barbecue Sauce

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Ingredients

• 1/2 Cup yellow mustard
• 2 Tablespoons dark beer
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons brown sugar
• 1 Tablespoon tomato purée
• 1/4 Teaspoon Worcestershire sauce
• 1/8 Tablespoon cayenne
• 1 Tablespoon black pepper
• 1/4 Teaspoon salt
• 1/2 Tablespoon garlic powder
• 1/4 Cup ketchup

Directions

In a small saucepan, combine all of the ingredients, mix, and heat to a boil. Reduce the heat to a simmer and let the sauce cook for at least 1 hour. Cool completely before using.

Nutritional Facts

Servings4

Calories Per Serving66

Folate equivalent (total)6µg1%

• STEP 1: Add ketchup to a medium sauce pan.
• STEP 2: Stir in brown sugar, Worcestershire sauce and apple cider vinegar.
• STEP 3: Season with House Seasoning Blend, dried mustard and cayenne pepper.
• STEP 4: Stir until combined and simmer for 8 minutes.

This homemade BBQ Sauce recipes is very quick and easy to make. We tend to use it a lot all summer long. Many times, I make double or triple batches and keep it on hand. The best way to store this homemade BBQ Sauce recipe is to place the cooled sauce in an air tight container and refrigerate for up to 2 weeks. For more tips on storing this homemade barbecue sauce, check this out.

Ingredients

1. • 3 tablespoons vegetable oil
   • 1 medium-size onion, minced
   • 1 clove garlic, minced
   • 1/4 green bell pepper, cored, seeded, and minced
   • 1/2 cup ketchup
   • 1/2 cup tomato sauce
   • 3 tablespoons cider vinegar, or more to taste
   • 3 tablespoons Worcestershire sauce
   • 2 tablespoons fresh lemon juice
   • 2 tablespoons pineapple juice (optional)
   • 1 teaspoon of your favorite hot sauce, or more to taste
   • 1/2 teaspoon liquid smoke, or 2 tablespoons meat drippings
   • 2 tablespoons molasses
   • 3 tablespoons dark brown sugar, or more to taste
   • 2 tablespoons prepared mustard of your choice
   • 1 teaspoon dry mustard
   • 1/2 teaspoon freshly ground black pepper
   • Salt

Belly's "Kick-Ass" Barbecue Sauce Texas Style

• 1 quart V8 Juice
• 1 quart beef stock (de-greased)
• 1/2 cup yellow mustard
• 1/2 cup apple cider
• 1 cup dark molasses
• 1/3 cup black pepper
• 1/3 cup Hungarian sweet paprika, fresh
• 1/4 cup yellow onion minced
• 1 big Worcestershire Sauce
• 1 cup Hatch NM chilies or any mild chilies roasted and peeled, minced 1/2 cup pressed garlic

Mix together V8 juice and beef stock. Then add mustard, cider, molasses, black pepper and paprika as you stir the sauce. Put mixture on stove to simmer.

After 1/2 hour, add Worcestershire sauce, minced yellow onion, chilies, and garlic. Let the sauce simmer for about 2 hours in your smoker to pick up the good smoke taste. Stir and taste often as it simmers. After about three hours total simmering time, taste and add some salt if needed. If you want it hotter, add some Louisiana Hot Sauce. You can put it in a blender to smooth it out. Let the sauce cool and put it in a gallon jug and let age at least a week in the refrigerator before using. Serve on the side with brisket, ribs, chicken or over steak.

Cajun Barbecue Sauce Recipe

It's always barbecue season! Spice it up with some extra cajun flavor.

Enjoy the flavors of barbecue with a Cajun twist. This recipe is provided by Louisiana Kitchen and Culture Magazine.

Ingredients for Cajun Barbecue Sauce

• 3 tablespoons vegetable oil
• 2 large red onions, chopped
• 1 bell pepper, chopped
• 2 jalapeños, chopped (optional)
• 4 garlic cloves, minced
• 2 large tomatoes, chopped
• 1 small can tomato paste
• ½ cup Steen’s molasses
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 1 teaspoon oregano
• 2 quarts rich broth, your choice
• 3 bay leaves
• ¼ cup cane vinegar
• 1 lemon, quartered and seeded
• 1 orange, quartered and seeded

Method of Preparation

Heat oil in a Dutch oven over medium-high heat. Add red onions, bell pepper, jalapeños (if using), and garlic sauté 5 minutes to sweat.
Add tomatoes, tomato paste, molasses, paprika, chili powder, and oregano cook 5 minutes, while stirring constantly. Deglaze with 1 cup broth.

Pour into a slow cooker with remaining broth, bay leaves, cane vinegar, and lemon and orange slices. Place heat on low, cover with lid, and simmer for 7 hours.

Remove lid to allow evaporation, increase heat to high, and simmer about 1 hour or until mixture has reduced and is thick. Remove bay leaves. Purée if desired. Taste adjust flavor with extra seasoning, molasses, and vinegar. Makes about 2 quarts.

Need more Louisiana recipes? Browse the recipe book or visit Louisiana Kitchen and Culture Magazine for dinner inspiration, recipes and everything Louisiana.

Basic Barbecue Sauce

My husband and I have been working for months to develop a homemade BBQ sauce because while we already make our own seasonings and sauces at home.

We did not want to start with ketchup as our base and instead began simply with a can of organic tomato sauce. What we finally achieved was a basic barbecue sauce that is great as a stand-alone sauce but that is also the framework for many other flavors and styles of sauces. With this basic barbecue sauce as our base, the possibilities are endless.

I&rsquom a person who eats quite by my mood and while I may crave a sweet, spicy or smoky sauce one day, I may not feel like that the next time we have a barbecue. This original barbecue sauce is made with just the fundamentals, so it&rsquos perfect for even my fussy eater.

This recipe makes enough for a couple of BBQ chicken pizzas or for several BBQ Pork sandwiches. However, if you are basting a bunch of chicken or ribs, you may want to double it.

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Basic Barbecue Sauce

Ingredients

• 1 (15 oz) can organic tomato sauce
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp (approx. 1 whole lemon) fresh lemon juice
• 1 tbsp sweet paprika
• 1 tsp smoked paprika (optional)
• 1 tbsp dry mustard
• 1 tsp hot sauce
• 1/2 tsp salt
• 1/2 tsp ground black pepper (more or less to taste)
• 1/4 cup cider vinegar

Instructions

Nutrition

Tried this recipe? Let us know how it was!

5 thoughts on &ldquoBasic Barbecue Sauce&rdquo

There isn’t anything even remotely bad about MSG. No science has ever backed it up and in fact, science has debunked it thousands of time. If you research it for yourself, you’ll find it’s actually better than regular table salt. Just don’t use too much of it as it’s still a sodium. It can give you the same effects as salt but without adding the taste of salt. Which is perfect in a great many recipes. But because it doesn’t add a salt taste is why many people add too much of it, thinking they haven’t added enough because they can’t taste salt and continue to add more.

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An individual’s reaction to MSG is not limited to Chinese Restaurant Syndrome (CRS) such as you have suggested. CRS is characterized by symptoms like headache, sweating, rapid heartbeat and tightness in the chest. These symptoms usually occur within minutes of eating the compound, often while the diner is still in the restaurant.

The effects of MSG in individuals with irritable bowel syndrome and the chronic pain condition fibromyalgia, were observed to be headache (including migraine), diarrhea, gastrointestinal pain and bloating, extreme fatigue, muscle pain and cognitive dysfunction — all of which improved when subjects were put on a diet low in free glutamate, and which returned with re-introduction of MSG. (This was a double-blind, placebo-controlled study). In contrast to CRS, symptoms in fibromyalgia patients tend to begin somewhat later, hours after ingestion, making it more difficult for these people to identify the food-related trigger.

Does everyone react to these additives? No, some people can consume relatively high amounts of free glutamate without any symptoms and you probably fit into this category. However, research DOES SHOW that a subset of the population IS SENSITIVE and can benefit from avoiding MSG (and other sources of free glutamate) in food.

The only way to test for sensitivity is by avoiding excess free glutamate for a period ranging from two weeks to a month. One can do this by eating whole, non-processed foods, using whole herbs and spices, making marinades and salad dressings from scratch, and avoiding foods which naturally have higher amounts of free glutamate, like soy sauce, fish sauces, Parmesan and other aged cheeses, and large amounts of tomato sauce.