lip smackin’ essentials: tangy/earthy bbq sauce

How To Make lip smackin’ essentials: tangy/earthy bbq sauce

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  PREP/PREPARE
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  What you will need? A medium-sized saucepan, and to get a smooth sauce, you will want a blender.
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  What to serve with it? Beef and pork, slow cooked and shredded would be my top two choices. I think that it would work with chicken, but I have not tried poultry.
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  How to store it? Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, type in “Weck Jars” and you will find a ton of them. They last forever, unless you break them, and they are very reasonable, price wise. Sauces, like this one, should be stored in the fridge. If properly stored in the fridge, this sauce should last 12 – 14 days. FYI: This sauce can be frozen, and in which case it will last for several months.
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  Ingredient Notes Chili Beans I used this recipe for the chili beans: https://www.justapinch.com/recipes/side/other-side-dish/cooking-under-pressure-brilliant-baked-beans.html However, I have used Bush’s Chili Beans, Red Beans, in a mild chili sauce, and thought they were very good. Salt Pork If you do not have any salt pork, you can switch it out for some thick slab smoked bacon.
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  Homemade Ketchup Okay, this may seem like a lot of time to spend on making ketchup; however, the time spent is well worth the flavor you get on the other side. Plus, since you are making it from scratch, you can vary the ingredients to suit the occasion. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=3
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  Gather your ingredients (mise en place).
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  STEP I: STOVETOP
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  Place a saucepan over medium-low heat and add the chopped salted pork. Slowly cook until the pork renders its fat and begins to brown. Depending on the heat of your stovetop this could take up to 20 minutes. Add the chopped onions to the pan and stir until they begin to soften, about 3 – 4 minutes. Add the garlic, then stir until fragrant, about 60 seconds.
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  STEP II: DRY INGREDIENTS
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  Add all of the dry ingredients and stir for about 2 minutes. Add a shot of bourbon and deglaze the pan using a wooden spoon to combine all of the ingredients, then cook and stir until half of the bourbon has evaporated.
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  STEP III: BLENDER
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  Remove from the heat and add to a blender. Add all the remaining ingredients. Blend until completely smooth.
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  If the sauce is too thick, put the blender on low, and add water or chicken stock a tablespoon at a time, until you are happy with the consistency.
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  PLATE/PRESENT
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  Use as a cooking sauce on the stovetop, oven, or slow cooker. I would also recommend having some in a bowl at the table. Enjoy.
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  Keep the faith, and keep cooking.
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  Namasté
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