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Basic Barbecue Sauce

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

    • 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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©Kitchen Dreaming by KitchenDreaming.com

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.

Your positive experience with MSG does not mean that MSG is safe for everyone to consume. Whether you believe it or not, people who are sensitive to MSG or have an allergy to MSG must avoid foods with high amounts of naturally occurring free glutamate as well as the chemical additive MSG.

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.

I have done this food elimination diet myself and found it eliminated my migraine headaches almost entirely. With this diet, we also found that high amounts of MSG cause other neurological symptoms for me as well – such a numbness and tingling in my face. The differences are between an MSG allergy and an MSG intolerance.

To determine MSG allergy testing is needed to confirm an allergic reaction to MSG. Because an MSG allergy and intolerance cause similar symptoms, allergy testing will be used to determine whether or not your body produces immunoglobulin E antibodies or IgE. These antibodies are specific to allergic reactions that could lead to further complications. If you have an allergy to MSG, your immune system overreacts to the chemical because it doesn’t recognize it. The body will attack the MSG and trigger the creation of various chemicals, causing most symptoms.

MSG intolerance differs from an allergic reaction because it is the result of the digestive system not being able to process the chemical. This can lead to various symptoms, such as tightness in the chest, headache, sweating, burning in the neck, nausea and facial numbness and pressure, according to the American College of Gastroenterology.

The moral of the story is simple: Blanket statements like “MSG isn’t bad for you” are misguided — they give a false perception of safety to a compound that not everyone should be consuming.


Add the ketchup to a small saucepan over medium heat.

Add the Hungarian paprika, turmeric (or dry mustard), ground cumin, ground cloves (if using), and brown sugar.

Then add the apple cider vinegar, water, molasses, Worcestershire sauce, mashed garlic, and black pepper.

Stir and bring the mixture to a boil. Turn the heat to low and continue cooking for 30 minutes, while stirring occasionally.


  • For the Rub:
  • 1/3 cup paprika (2 ounces 60g)
  • 1/3 cup dark brown sugar (2.5 ounces 70g)
  • 1/4 cup kosher salt (1.5 ounces 45g)
  • 4 teaspoons (12g) ground mustard
  • 2 teaspoons (6g) freshly ground black pepper
  • 2 teaspoons (6g) ground coriander seed
  • 1 tablespoon (5g) dried oregano
  • 1 tablespoon (10g) granulated garlic powder
  • 1 tablespoon (10g) granulated onion powder
  • For the Sauce:
  • 1 cup (240ml) chicken broth
  • 1/2 cup (120ml) ketchup
  • 1/4 cup (60ml) dark molasses, plus more to taste
  • 1 small onion, grated on the large holes of a box grater (about 4 ounces 115g)
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) brown mustard
  • 2 tablespoons (30ml) cider vinegar, plus more to taste
  • 2 teaspoons (10ml) hot sauce, plus more to taste
  • 2 tablespoons (25g) spice rub
  • 1 teaspoon (5ml) liquid smoke, such as Wright's (optional)

For the Rub: Whisk all rub ingredients together to combine. Use your fingertips to break up any large clumps of brown sugar. For better flavor, before combining, toast ground mustard, black pepper, and coriander in a dry skillet over medium heat until fragrant. Store rub in a sealed container at room temperature for several months. (It will lose flavor over time, but it will not go bad.)

For the Sauce: Combine all sauce ingredients in a small saucepan over medium-low heat. Whisk together and simmer until reduced to a glaze consistency, about 15 minutes (sauce should reduce by about one-third). Adjust flavor with more molasses, vinegar, or hot sauce to taste. Cooled barbecue sauce can be stored in a sealed container in the refrigerator for several months.


I decided to make barbecue chicken pizza at the last minute but don't keep barbecue sauce in the house. Real Simple to the rescue! I did make a few changes to make it less sweet and more smoky: used only 1T of molasses, added 1/2 tsp Worcestershire sauce & a dash of smoked paprika. Best BBQ chicken pizza I ever had.

i brined and roasted a couple of pork loins earlier this week and wanted to put together some pulled pork sandwiches for lunch today. Ugh, no barbeque sauce! A quick google, and this recipe was prepared and served. Wow. Great flavor! I made it as written except we're out of cider vinegar so I substituted white balsamic vinegar (similarly flavorful and sweet). And there's a lot left over for the fridge! I think next time, I'll add a pinch of chipotle powder and see what happens :) Thank you RS!


How Do You Make Homemade BBQ Sauce?

BBQ sauce is generally a variation of tomato sauce/paste, vinegar, sweetener, and spices. The BBQ Sauce recipe I am sharing with you today is pretty classic, making it really great for just about all your BBQ needs. It’s mild enough that your kids will love it, but it’s also packed with just the right amount of flavor to compliment all sort of different foods.

It’s all about adding the least amount of ingredients that pack the most punch. But I know sometimes you’re making your own sauce in a pinch because you ran out, so I am also including a few different options so you don’t have to run out to the store!

Here’s what you will need:

  • Ketchup. I use ketchup in my BBQ sauce because it’s an easy building block. It’s a tomato base that’s already smooth and seasoned. You can certainly use tomato sauce or paste, but your recipe will require a few more ingredients and a little longer cook time in my experience. I’ve tried it that way and I don’t really find that I like the outcome any better. And why not take a shortcut when you can?
  • Vinegar. Pretty much any vinegar will do, but I use Apple Cider Vinegar in this recipe because I like the additional sweetness it adds. You can also use red wine vinegar for an easy swap. And yes, certainly you can use Balsamic Vinegar which adds a sweeter, deeper flavor that’s really great!
  • Sugar. Dark Brown Sugar is the way to go, in my opinion. It will add a richer sweetness to the sauce. But if you’re out of Dark Brown Sugar do ahead and add granulated or light brown sugar in its place, but I would also recommend using a few teaspoons of molasses as well to achieve that deeper flavor!
  • Mustard. Stay with me here, but I like to use Dijon Mustard in my BBQ sauce. Like I said above, it’s all about the least amount of ingredients that pack the most punch. Of course you can use yellow mustard in its place, or even use dry mustard, to which you will only need 1 teaspoon. But of course, this is your homemade sauce, and taste test as you go adding more of any ingredient!
  • Worcestershire Sauce. Sorry this is kind of a non-negotiable, and there really isn’t a substitute, unless you are a chemist..haha..just kidding. Worcestershire is a combo of soy sauce and vinegar and magic, and I have no idea how to duplicate it…yes, I’ve tried. Luckily, most everyone has a bottle of this in their fridge, so it’s easily available!
  • Spices. This is the fun part and where you can get creative! I use salt, fresh ground black pepper, garlic powder, and smoked paprika. I like the balance these 4 seasonings give my BBQ sauce.

What Seasonings Can You Add To Homemade BBQ Sauce?

There are SO many things you can do with BBQ sauce to season it up, spices, sweeteners, flavor boosters…it’s a really fun recipe to make your own and get creative with. I mean having your own signature BBQ sauce is kinda cool. So here are some optional add-ins to play around with flavors!

  • Cumin. This will add a little more smokiness. But be careful and don’t add too much, or it will taste like taco BBQ!
  • Hot Sauce. A few splashes of hot sauce adds a tangy spice!
  • Cayenne or Crushed Red Pepper Flakes. Add a little heat if that’s your thing!
  • Soy Sauce. A few dashes of this will give your sauce a deeper, saltier kick.
  • Chili Sauce. Sweet or Spicy, up to you!
  • Honey. Sub out the brown sugar, or go half and half with honey for a more subtle sweetness!

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