Quick To Make Homemade Barbecue Sauce

Your backyard barbecue can experience many flavors through you trying diverse barbecue sauces! The reality is, you will discover dozens lining the grocery store shelves. Or you can get brave and doctor up one of your unique mixes to meet your specific taste. Whether you’re cooking beef, pork or chicken you'll find marinades, sauces, rubs and glazes that improve the entire distinct flavor of the meat on the grill.


The majority of the famed barbecue sauces originated from cities like Kansas City or Memphis. But don’t let that fool you. Practically every region of the world has its own flavor choices concerning outdoor cooking. Of course, the majority assume BBQ sauce is consistently red. In some of the southern states the sauce is yellow or practically clear, such as Alabama White Sauce. South Carolina barbecue experts use plenty of mustard in their sauces and in Memphis, where purists claim truly the only good barbecue is rubbed with spices, several restaurants serve the meat wet or dry, dependant upon the customer’s choice.


While it can be a difficult task to get your sauce "just right", the gains are large when you spend some time to make your own. Here's a recipe for Kansas City style barbecue sauce that gets thicker the longer you cook it.


You'll need a large sauce pan and stick it over medium heat. Then, combine these - in order:


2 cups of ketchup


2 cups tomato sauce


1-1/4 cups brown sugar


1-1/4 cups wine vinegar


½ up molasses


3 teaspoons flavored liquid smoke - hickory flavor is the best


2 tablespoons butter


½ teaspoons each of:


fresh garlic powder


Onion powder


Celery seed


Cayenne pepper


Chili powder


1 teaspoon ground pepper


Once it just begins to boil, decrease the heat and permit it to simmer for approximately 20 minutes. If you would like thinner sauce, simmer for much less time or include a little water. For thicker sauce, simmer for a longer time. Do not brush the sauce onto raw meat. Brush the sauce onto the meats throughout the last five to 10 minutes of cooking over a wide open flame.


About the Author:
Peter Weston is an avid BBQ fan, and a writer for Best of the West charcoal, smoking chunks and bbq flavor sprays. He enjoys fishing, camping and softball, and he especially enjoys outdoor grilling with natural charcoal, avoiding propane grills whenever possible.