Friday, August 13, 2010

The Best BBQ Sauce,

Times Two

After much trial and error,

I think that I finally found the ideal recipe

for BBQ sauce.

And luckily for you,

I am willing to share the recipe with you.

The ingredients for the Original Recipe are:

1-1/2 cup water (not pictured)

1 (6 oz. can) tomato paste

1/2 cup white vinegar

1/2 cup whiskey

½ cup honey*

2 tablespoons Worcestershire sauce

1-1/4 teaspoon liquid smoke flavoring

2 tablespoons dark molasses

1/3 cup onion, grated

1 large or 2 small cloves garlic, grated

3/4 cup brown sugar

2 teaspoons kosher salt

1/4 teaspoon coarsely ground black pepper

1/4 teaspoon paprika

1/2 teaspoon onion powder

1/2 tablespoon dried chile pepper flakes

*Sadly, this spelled the end of my stash

of Sourwood honey that I had purchased

last year in Nashville, TN.

The Original Recipe sauce is in the pan in the forefront.

The Foodie Daughter has requested that I make

a milder, sweeter version.

That is in the pan in the rear.

For that version,

I only put in 1/2 teaspoon dried chile pepper flakes

and I added 2 tablespoons honey more.

The sauces were brought to a boil

and then the heat was turned down and

the sauces simmered for 1-1/4 hours,

or until they had reduced in volume by half.

The sauces were then poured into labeled containers.

After cooling, place in the refrigerator.

Be warned that these will not last long.

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