PatioDaddio
Babbling Farker
Patio Daddio BBQ Sauce v6
I cannot believe that my blog is just shy of two years old and I have yet
to post a barbecue sauce recipe. How lame is that?!
One of the brethren asked me for a pork sauce recipe. While this is not a
pork-specific sauce, this is a great all-purpose sauce that has garnered me
quite a few awards on the competition barbecue trail.
As you can see, this is version six, which is indicative of how competition
recipes must evolve as you learn from your scores. It's also important that
your sauce compliment your rub. This sauce is tailored to my All-Purpose
BBQ Seasoning.
Note: If you want to make this sauce more pork-specific, just double the
apple cider vinegar and jack the pepper and chipotle up as your taste buds
prefer.
Ingredients
12 oz Chili sauce (I use Heinz)
6 oz Tomato paste
2/3 cup Water
3/4 cup Dark brown sugar (or 1/2 cup regular sugar plus 1/4 cup molasses)
1/2 cup Worcestershire sauce (I use Lea & Perrins)
1/2 cup Unrefined evaporated cane sugar
1/3 cup Apple cider vinegar
2 Tbsp Yellow mustard (I use French's)
2 tsp Kosher salt
1 1/2 tsp Granulated onion (not onion powder)
1 tsp Granulated garlic (not garlic powder)
1/2 tsp Smoked paprika
1/4 tsp Black pepper, ground fresh
1/4 tsp Ground chipotle chile
1/8 tsp Cinnamon
Method
Combine all of the ingredients in a large sauce pan.
Tip: I use the water to rinse out the chili sauce bottle.
Bring the sauce just to a boil, whisking occasionally.
Reduce the heat to medium-low.
Simmer about 30 minutes, or until the sauce is reduced by about 1/4.
Remove the pan from the heat and the sauce let cool to room
temperature.
Store in an airtight container and refrigerate for up to a month.
-----
John
I cannot believe that my blog is just shy of two years old and I have yet
to post a barbecue sauce recipe. How lame is that?!
One of the brethren asked me for a pork sauce recipe. While this is not a
pork-specific sauce, this is a great all-purpose sauce that has garnered me
quite a few awards on the competition barbecue trail.
As you can see, this is version six, which is indicative of how competition
recipes must evolve as you learn from your scores. It's also important that
your sauce compliment your rub. This sauce is tailored to my All-Purpose
BBQ Seasoning.
Note: If you want to make this sauce more pork-specific, just double the
apple cider vinegar and jack the pepper and chipotle up as your taste buds
prefer.
Ingredients
12 oz Chili sauce (I use Heinz)
6 oz Tomato paste
2/3 cup Water
3/4 cup Dark brown sugar (or 1/2 cup regular sugar plus 1/4 cup molasses)
1/2 cup Worcestershire sauce (I use Lea & Perrins)
1/2 cup Unrefined evaporated cane sugar
1/3 cup Apple cider vinegar
2 Tbsp Yellow mustard (I use French's)
2 tsp Kosher salt
1 1/2 tsp Granulated onion (not onion powder)
1 tsp Granulated garlic (not garlic powder)
1/2 tsp Smoked paprika
1/4 tsp Black pepper, ground fresh
1/4 tsp Ground chipotle chile
1/8 tsp Cinnamon
Method
Combine all of the ingredients in a large sauce pan.
Tip: I use the water to rinse out the chili sauce bottle.
Bring the sauce just to a boil, whisking occasionally.
Reduce the heat to medium-low.
Simmer about 30 minutes, or until the sauce is reduced by about 1/4.
Remove the pan from the heat and the sauce let cool to room
temperature.
Store in an airtight container and refrigerate for up to a month.
-----
John
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