BBQ Sauce I made tonight....

Lexington Vinegar Barbecue Sauce (From Cooks Illustrated No. 102)

• 1 Cup Cider Vinegar
• 1/2 cup ketchup
• 1/2 cup water
• 1 Tbsp. Sugar
• 3/4 tsp table salt
• 3/4 tsp. red pepper flakes (maybe do 1 tsp. or more if you like it spicy)
• 1/2 tsp ground black pepper

Combine ingredients in bowl and whisk.  The original recipe calls for 1/2 cup of defatted pork drippings – sounds like a good idea but I preferred it w/o the drippings – a stronger and more bold sauce.

South Carolina Mustard Barbecue Sauce (From Cooks Illustrated No. 102)

• 1 cup yellow mustard
• 1/2 cup white vinegar
• 1/4 cup packed brown sugar (I’d add a tiny bit more next time)
• 1/4 cup worcestershire sauce
• 2 tbsp. hot sauce
• 1 tsp. table salt
• 1 tsp. ground black pepper

Same as above.  Combine and whisk.  Again, preferred w/o pork drippings, but in this one it’s better than the last.

Sweet and Tangy Barbecue Sauce (From Cooks Illustrated No. 102)

• 1  1/2 cups ketchup (I’d use a tiny bit less next time)
• 1/4 cup light or mild molasses (I used fancy)
• 2 tbsp. Worcestershire sauce
• 1 tbsp. hot sauce
• 1/2 tsp. table salt
• 1/2 tsp. ground black pepper

Same as both above.  Pork drippings in this one are pretty ok.  I prefer a tangy and bold bottled bbq sauce for a “saucy” one like this, but it could be made better with a little less ketchup, a little more molasses and worcestershire sauce, and maybe a bit more hot sauce and some red pepper flakes.  At that point though, I’ve remade the recipe – so here it as as we made it.

About these ads