I love this on chicken and it's even better the second day.
- 1/2 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1 whole bay leaf
- 8 ounce tomato sauce
- 1/4 teaspoon dry mustard
- 1 tablespoon liquid smoke
- 3 tablespoons juice from brisket optional or 1 teaspoon beef bouillion
- 1 tablespoon pace's picante sauce or a few dashes of hot sauce
- 1/4 teaspoon lawry's seasoning salt
- 2 tablespoon brown sugar
- Carbohydrate 30.0567044206523 g
- Cholesterol 0 mg
- Fat 0.837139431394615 g
- Fiber 6.54491288675337 g
- Protein 5.71696100652462 g
- Saturated Fat 0.112386836625 g
- Serving Size 1 1 Serving (435g)
- Sodium 2247.30682816221 mg
- Sugar 23.5117915338989 g
- Trans Fat 0.241513373269615 g
- Calories 131 calories
Step-by-step
- Combine all ingredients in a small sauce pan and simmer for about an hour stirring occasionally until it reaches the desired consistancy.
- Remove bay leaf before serving.
Deep mahogany and glossy, a properly reduced tomato-based barbecue sauce clings to the back of a spoon with a coating thickness of approximately two millimeters while releasing sharp aromatics of vinegar, smoke, and black pepper. Developing these characteristics relies on careful heat management rather than passive boiling, transforming basic pantry stables into a complex condiment.
- Simmer the mixture uncovered over low heat for a full sixty minutes to drive off excess water content and concentrate the tomato solids.
- Stir the bottom of the saucepan every ten minutes with a heat-resistant spatula to prevent the brown sugar from scorching against the metal.
- Extract the whole bay leaf promptly after simmering concludes, as prolonged steeping introduces an overly medicinal eucalyptus note.
- Store the finished condiment in a glass jar sealed tightly in the refrigerator for up to seven days, during which the residual acidity mellows and the spices fully integrate into the sauce body.
Allowing the liquid smoke and spices to marry overnight yields a notably smoother flavor profile than consuming the sauce immediately after preparation. Freezing portions in airtight containers for up to three months maintains structural integrity if thawed slowly in the refrigerator before use.
