Sunday, July 19, 2015

Time to mix up more bbq sauce

I really don't have a favorite bbq sauce.  I have several that I like.  If I'm using it on pulled pork, then I like my Carolina style sauce.

This one is tomatoey and just downright delicious on bbq chicken.

It comes from my Barbecue Bible by Steven Raichen, copyright 2000.  I think he has come out with a new version since then.  But this one is filled with many great recipes.

6 tablespoons (packed) brown sugar
1/2 cup cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
2 tablespoons yellow mustard
1 tablespoon liquid smoke
1 tablespoon chili powder
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
1 teaspoon ground allspice
1/4 teaspoon ground cloves
4 cups ketchup
coarse salt to taste

Combine all ingredients except the ketchup in a large, deep, heavy, nonreactive saucepan and bring to simmer over medium heat.  Cook uncovered until all the ingredients are dissolved, stirring constantly, about 5 minutes.  Stir in the ketchup and bring to a boil, stirring well, as the ketchup has a tendency to spatter.  Add salt and pepper to taste.

Reduce heat slightly and gently simmer the sauce, uncovered, until dark, thick, and richly flavored, about 30 minutes, stirring often.  Use right away or transfer to jars, cover, cool to room temperature, and refrigerate.  It will keep for several months.

Makes 5 cups.

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