make your own bbq sauce – it’s easy

So, I promised on my facebook page (search for burgers here and there) to share what I’ve learned about creating easy, great bbq sauces and “ketchups”.  This post is dedicated to keeping my sister from following any recipe that calls for grape juice and ketchup – it’s just not right (although it’s possible that it isn’t as wrong as it sounds).

Along this journey, we’re going to make a lot of sauces – sweet, spicy, chunky, smooth, tangy, etc…we’ll cover all the basis.  We’re only three countries in and already we’ve made two delicious sauces (you guys are cooking out there, right?).  So, pick a snow day and try creating something yourself – the best part is, it’s just a sauce, if it sucks, throw it out and use your K.C. Masterpiece (yes, I worked for the company that makes that particular brand many years ago, but they haven’t paid me for years so don’t worry, you are not being subjected to a compensated mention – if they want to send me a bunch of free sauce, bring it on!)

Here’s the basics….

chop an onion and saute in a small sauce pan in some oil (olive oil is my go-to, but vegetable or peanut is fine too – even coconut if you want to go wild – most oils (except sesame) don’t add a ton of flavoring and won’t drastically change the final product).  add something sweet – fruit, sugar, juice, honey…you get the idea – start with about a cup, you can add more later if it doesn’t taste right.  You can also combine two sweet things, live a little.

Now add some of your favorite spices – paprika, chili powder, coriander…i suggest you mix a few spices in a separate bowl, then smell them – do they smell good, yes=add them in, no=start again or adjust.

Now add something tart – vinegar is always a good choice, less vinegar will make your sauce sweeter, more will make it tangier. Start with 2 Tablespoons and add until it tastes good.  Cook everything until it’s reduced and smells and tastes good.   TASTE after every addition – even if you have a recipe, taste it, if it seems too tart, add sweet, too sweet, add tart.  If you’re looking for a traditional tomato flavor, you can use tomato paste or even (gasp) ketchup as the tart base.  Since tomatoes are only lightly acidic though, you’ll want a vinegar to spice it up a bit.

Most of these kinds of sauces only need about 15 minutes of total cooking time.  If you want a smooth sauce, toss it all in a blender and puree.  If you want chunks, leave as is or use a food processor to lightly chop.  I haven’t met a bbq sauce or ketchup that didn’t benefit from a little time to sit and think about things – so put it in the fridge or on the counter for a while, let it come together.

“Life is a banquet, and most poor suckers are starving to death.” Auntie Mame

Enjoy and share your creations, please (oh yeah, write down what you did, nothing worse than creating a masterpiece and having no idea how to do it again – I’d rather have a recipe bomb and have to order pizza, it’s less painful long term).