Well, the pickles are all jarred, and I was told not to be surprised if I had pickling juice left over, and that it was good for making BBQ sauce. So there I was, ready to make BBQ sauce with the leftover vinegar-sugar-spice liquid, and I had none leftover! In fact, I have a pint of pickles in the fridge with only about an inch of liquid in it! Bummer!
I've taken to making my own 'Q sauce the last couple of years. I like it a little on the vinegary side. I guess that's a result of living a year in Georgia. But I also like it sweet. But not sickly sweet, and not sweet from high fructose corn syrup like the jars you can buy at the grocery store for 88 cents. Blech. Good 'Q sauce is a hard thing to describe, sort of like wine. Woody notes, rolls over the tongue, bright clean finish.... that's how I like my BBQ sauce! So here's my recipe. I started with a recipe that looked nothing like this one. I tinkered and tinkered, and wound up with this one after about 6 batches. I think it's great. If you like it a little less vinegary, use half vinegar and half water for the cup of vinegar in the recipe. If you like it spicy, add some cayenne pepper. I save my ketchup and mayo squeeze bottles and put my 'Q sauce in those for easy storage in the fridge door and easy dispensing at the table. And if you cook it longer that 3 hours in the crock pot, that's okay, too. It's very forgiving.
Serendipity's Barbecue Sauce
1 cup cider vinegar
½ cup honey
2 cups brown sugar
2 cups ketchup
1 Tbsp. fresh garlic
¼ cup onion powder
1/2 cup Worcestershire sauce
1 cup yellow mustard
1 Tbsp. soy sauce
2 tsp hickory smoked salt
Combine all ingredients in crock pot. Cook covered on LOW heat for 2 hours. Uncover and cook 1 more hour. Stir occasionally. Store in the refrigerator. Yield: 1 quart
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3 comments:
This looks fantastic, I've been wanting to make my own sauce...I, too, like it vinegary and sweet but not TOO sweet.
How long does it keep? We don't really use BBQ Sauce too terribly often, should I freeze half?
Yes, freezing would work well. So would canning in glass jars, so it can sit at room temperature on a shelf in your pantry.
If you like sweet & vinegary, I think you'll love it! This can also be dont on the stove top, but w/ a slow cooker, you dont' have to worry about the sugars burning and sticking to the bottom of the pan.
--Serendipity
Great, thanks!
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