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.

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2 responses to “BBQ Sauce I made tonight….

  1. Yummy! James and I are going through a barbecue phase! I’ve pretty much put barbecue sauce on everything . Except fish. I draw the line at fish.

  2. Sounds yummy.

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