Montgomery Inn Barbecue Sauce Copycat
Try this Montgomery Inn Barbecue Sauce Copycat recipe, or contribute your own.
Try this Montgomery Inn Barbecue Sauce Copycat recipe, or contribute your own.
- Carbohydrate 393.633200047737 g
- Cholesterol 0 mg
- Fat 6.3166831281447 g
- Fiber 20.6188005666171 g
- Protein 32.2286368926509 g
- Saturated Fat 1.1654647504362 g
- Serving Size 1 1 recipe (2447g)
- Sodium 97505.4478769293 mg
- Sugar 373.01439948112 g
- Trans Fat 1.66240137595356 g
- Calories 1580 calories
Step-by-step
- Combine all ingredients in large pot and bring to boil.
- Reduce heat and simmer for 1 hour.
- Strain and place in pint jars.
- Store in refrigerator.
Cider vinegar drives the aggressive acidity of this formulation, cutting directly through massive quantities of sugar and catsup to establish a sharp foundation. Balancing this high acid load requires precise proportioning, meaning that any scaling operation demands exact arithmetic to avoid a final product that tastes overwhelmingly sour or cloying. When cutting the batch in half, reduce the whole head of garlic to four cloves rather than guessing at fractional yields, as aromatics scale non-linearly in concentrated reductions. Quantities exceeding five quarts require a heavy-bottomed stockpot with a diameter of at least twelve inches to ensure adequate surface evaporation during the mandatory sixty-minute simmer.
Scaling down for smaller households presents specific preservation challenges because homemade sauces lack commercial chemical stabilizers. Standard Mason pint jars work well for storage, but leaving precisely one-half inch of headspace accommodates thermal expansion if freezing portions for later use. Stored properly in the refrigerator at or below 38 degrees Fahrenheit, the strained sauce maintains optimal flavor integrity for up to three weeks due to the high concentration of acetic acid from the vinegar. Always use a clean utensil for removal to prevent cross-contamination and mold growth across the surface.
Straining the cooked mixture through a fine-mesh chinois separates out the spent fibrous tissues from the seven onions and whole garlic head, yielding a glossy, uniform condiment. Pressing down firmly on the solids with the back of a ladle extracts residual liquid without forcing particulate matter through the mesh. This filtration step removes scorched bits that would otherwise impart an acrid bitterness during long-term storage. Discarding these cooked aromatics leaves a smooth emulsion ready for immediate application or canning.
Pairing this sweet, pungent sauce with charred proteins creates a necessary counterweight to its high sugar content. Grilled pork ribs or smoked chicken thighs provide sufficient fat and umami to absorb the heavy concentration of chili powder and red pepper flakes without overwhelming the palate. Brushing the sauce on during the final five minutes of cooking prevents the high sugar content from burning under direct heat.
