Making your own BBQ Sauce

Here are some tips for making bbq sauce that I think are very helpful.

I even learned a thing or two myself.

I mean... I know you're not stupid or anything... but some people can use a little help.

I'll take all the help I can get... and if you bring the beer...
you can help me out...all you want...

I'll even let you touch the "Golden Spatula"

"ooooooh....aaaaaaah"


(G)

B.D.


Try these success tips when making your own BBQ sauce:

Keep track of how much of each ingredient you add.

Although it is fun to just add a bit of this and that, you'll never be able to accurately make that sauce again.

If you have tomatoes in your sauce, be careful not to burn them while cooking your sauce they will leave a bitter taste.

Burning or overcooking garlic will give your sauce a nutty flavor, rather than that truly garlic taste.

Just like slow cooking meat, cooking your sauce with a low heat over time is better than quickly with high heat.

Although many sauces recommend coming to a boil, I'd recommend slow heating.

Recognize that as your sauce ages the spices will change in taste.

The day after you make your sauce it may taste great, but then two weeks later it may taste bland.

If possible, use fresh ingredients they will always taste better than old ingredients.

Don't be afraid to add unusual ingredients, or ingredients that you enjoy, like orange marmalade, Dr. Pepper, grape juice, etc..


To make a smooth sauce, strain it (when it is cool) after you are done cooking it.

Try cooking the different ingredients for different amounts of time.

For example, bring the vinegar and sugar to a boil and let it simmer an hour before adding the other ingredients.

Refrigerate your sauce after cooking to keep it fresh and you healthy.

And don't sample your sauce with your fingers or a cooking spoon.

When cooking with a barbeque sauce, try to use the indirect method of barbeque to avoid burning the sauce on your meat which may make it unsightly, or bitter tasting.