Sunday, July 22, 2012

Sexytime XXXtra Bold Boulder BBQ Sauce

If there’s one thing I truly hate in life, it’s social injustice. But almost as much as that, I HATE sweet, thick barbecue sauce. And almost as much as I hate sweet, thick BBQ sauce, I hate paying 5 bucks for a bottle of the stuff only to find out how bad it is. So, as a result, I decided to make my own. It’s big, bold, tangy, smoky, spicy and freaking DELICIOUS! Great on anything from veggie burgers to pork ribs!

Note that I typically use plain, old, commercial, non-vegetarian Worcestershire sauce. If you are going with Annie’s or another non-mainstream brand, keep in mind that these are usually much milder. As a result, I recommend you increase the amount to taste.

And although this is already a massively flavorful BBQ sauce, feel free to sex up this sauce even more by adding beer, crushed pineapple, lemon juice, red wine, chipotle, whiskey, orange juice, tequila, coffee, or cocoa powder. Any of these additions will be delicious!

1 large clove garlic, chopped, NO MORE!
1-2 TBSP onion, finely minced
2 cups ketchup (homemade recipe or store bought)
1 TBSP ground black pepper
½ cup white vinegar
1/3 tsp cayenne pepper
1 TBSP powdered mustard
2 TBSP light soy sauce or tamari
¼ cup Worcestershire
1 TBSP brown sugar
¾ tsp liquid smoke

Combine garlic, onion, and ketchup in food processor and buzz until it makes a nice, smooth sauce.

Combine all ingredients in a saucepan. Bring to a boil and reduce to simmer, stirring frequently until all flavors have mingled and you have reached desired consistency, about 30 minutes. Adjust to your personal flavor here by adding in more sugar, Worcestershire, liquid smoke, or anything else you might want to emphasize more. 

Remove from heat, chill, and serve. Will keep a few weeks in the refrigerator or can be canned for indefinite storage. 

When I can this, I quadruple the recipe and process at 13 psi for 20 minutes in hot pint jars with 1/4 inch headspace. Makes 6 pints. 

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