This is a BBQ sauce I whipped up and I think it's pretty good.
- 1 tsp cayenne pepper
- 1 teaspoon dry mustard
- 6 cloves garlic minced
- 2 tsp salt
- 4 c catsup
- 4 c tomato sauce
- 2 c onions chopped
- 2 c brown sugar dark
- 2 c cider vinegar
- 1 c molasses unsulfured
- 4 tbsp butter
- 2 tbsp worcestershire sauce
- 3 tbsp liquid smoke hickory
- 2 tsp paprika
- 2 tsp black pepper coarse ground
- 1 tsp garlic powder granulated
- 1 tsp onion powder granulated
- 1 tsp celery seed
- 1 tsp chili powder spicy
- 1/2 tsp cinnamon ground
- 1/2 tsp habanero powder cbh
- Carbohydrate 984.158039505289 g
- Cholesterol 122.12 mg
- Fat 54.48122226435 g
- Fiber 33.40957883525 g
- Protein 43.8119549141056 g
- Saturated Fat 30.5200093510178 g
- Serving Size 1 1 Serving (3670g)
- Sodium 18851.2288947725 mg
- Sugar 950.74846067004 g
- Trans Fat 5.14420723403377 g
- Calories 4387 calories
Step-by-step
- Cook minced onions in butter till soft and translucent.
- Add all ingredients to a sauce pan and reduce to desired thickness. That's it.
- I put it in a bottle that I keep in the fridge until I'm ready to do some grillin.
Avoiding the Scorching Trap
Many home cooks fail by cranking the burner too high, causing the massive quantity of brown sugar and molasses to caramelize and turn bitter before the raw onions and garlic soften. Sauté the chopped onions in butter over medium-low heat until translucent before introducing the acidic components, which halts further softening.
Reading Sauce Viscosity Visually
Because sugar-heavy liquids retain immense heat and thicken further upon cooling, determining doneness requires watching how the liquid behaves on the spoon. Pull a wooden spatula through the simmering pot; if the parting trail holds its shape for two full seconds before filling back in, the sauce has reached the ideal coating consistency.
Acid and Sugar Balance
Vinegar cuts through the heavy sweetness of four cups of catsup and two cups of dark brown sugar, but boiling time alters that ratio through evaporation. Simmer the mixture uncovered for at least 20 minutes to meld the capsaicin from the cayenne and habanero powders with the underlying tomato base, yielding a harmonious profile rather than sharp heat.
