Awesome Homemade BBQ Sauce
The best recipe that the boyfriend and I make together, or actually, the only time we can survive together in the kitchen, is when we make our homemade BBQ sauce. I have tried so many different store varieties over the years, but this one is so much better! I love to put it over left over meats from the crock pot after shredding them for an incredible sandwich the next day.
Wet Stuff
Mix in a large bowl:
3 - 24 ounce bottle of ketchup (catsup)
Use the plastic ones, we will refill after making sauce.
Fill with hot water, swoosh around and dump contents into bowl.
Folks have asked: HOW MUCH WATER? Fill all three bottles, and dump all into 'Wet Stuff'
(For original recipe use Grapette from Wal Mart- see 'additional notes').
Pour in plain ole cheap vinegar. "THE" recipe calls for just less than a
quart, do not sweat this. Try cider vinegar for a less tart taste.
Put "wet stuff' in a LARGE pan, put heat on "high"
by the time it is approaching a boil, you will have "dry stuff' prepared.
(Since you dumped the wet stuff out of the bowl, why not use the same bowl!)
Into bowl, dump:
1 - 4 ounce can of chili powder
1 - 4 ounce can of black pepper
1 - 4 ounce can of garlic salt (SALT, NOT garlic powder!!!)
1/2 cup - sugar (is the ORIGINAL amount, why not TRY that, and adjust to your very own taste after
'brewing')
1 - small Tabasco (anywhere from 1 to 4 ounces..start with about 1 oz...you can 'play' to taste after whole mess is completed.
1 - small mustard (size of an apple, just regular ole smear on a hotdog yeller mustard)
Stir
...btw, easier to put the mustard in last, and just swirl around till it looks like chocolaty brown tar.
Dump all this stuff into pan on stove now approaching a simmer if you
have been quick, and if you rinsed out the catsup with HOT water
stir enough to make it evenly liquid...bring to a boil and immediately lower heat to a simmer.
30
minutes, (stir fairly often to avoid sticking).. during which the
vinegar will bring sweat to your forehead, and tears to your
eyes...think ventilation here.
That's it.
Remove from heat, pour back into bottles you saved, unfortunately, you
will have an excess of sauce, so use it or find another container. This is why I save my left over Ketchup bottles!
You now have a LOT of sauce. I always do, and find it MOST welcome as a gift.
BTW, there is no need to refrigerate your sauce supply, even if you inhabit hot and humid southern climates! Apparently mischievous microbes refrain from causing problems in gratitude for being immersed in this tomato based necter, or are immobilized by the ingredients rendering them deliciously inert.
Do it this way the first time, later, you may substitute Grapette, for the water (seriously)!
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