The Only Barbecue Sauce You Need For Pork, Beef, and Anything Else You Pull off the Grill |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Editor's note: Use this sauce to make Myron Mixon's Smoked Whiskey Wings . I have heard people eating barbecue at festivals say that the sauce makes the barbecue. It's not true. The smoke makes the barbecue. The sauce is a finisher. It's what you put on your meat after it cooks to enhance its appeal. It can add a great punch, but I've had plenty of delicious barbecued meat with no sauce at all. I've been around barbecue sauces of different stripes all of my life. My family's sauce recipe, which my parents were just beginning to market when my father suddenly passed away, is what got me into cooking competitive barbecue in the first place. We have always preferred a hickory-style sauce, meant to closely evoke and complement the flavor of hickory-smoked meats. It's world famous and a secret recipe, so the only way you'll taste the original is to order it from me, but if you insist on not giving me your business, here's a reasonable approximation that is still damn delicious. Ingredients:
2 tablespoons onion powder |
2 tablespoons garlic powder |
two 6-ounce cans tomato paste |
2 tablespoons paprika |
2/3 cup cider vinegar |
2 tablespoons worcestershire sauce |
1/4 cup packed dark brown sugar |
2 tablespoons honey |
2 tablespoons maple syrup |
2 tablespoons kosher salt |
2 tablespoons freshly ground black pepper |
Directions:
1. Combine all of the ingredients in a blender and pulse a couple of times to thoroughly combine. Pour the mixture into a medium saucepan and place over medium heat. Stir continuously until the sauce is heated through, but do not allow it to come to a boil. Remove the pan from the heat. Use the sauce immediately as you like, or, if reserving for a later use, allow the mixture to cool, then pour it into a large bottle or container and store, tightly covered and refrigerated, for up to 1 year.
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