4 peppers (your choice for heat and flavor), minced/chopped
1 head of garlic
1 tbls cayenne
1/2 tbls cumin
1/3 cup worchester sauce
1/3 cup soy (low sodium)
1/3 cup apple cider vinegar
1/2 cup beer (I use sam adams, use your favorite ale)
1 tbls kosher salt
1 tbls black pepper
2 tbls olive oil
1-2 tbls of liquid smoke (mesquite flavor, or what ever you like) adds flavor to sauce
1 tea spoon red pepper flakes
Do not use these until later in cooking process-
---------10 tbls of brown sugar
--------4 cups of ketchup
Instructions
Use a pan or pot large enough to hold all the
ingredients. It's best to prepare the wet and dry
ingredients separate and before you start cooking.
Place dry ingredients into small bowl, wet in
larger bowl. Place large bowl aside, you will need
it again later.
Cut the top of garlic head off, cover with 1 table
spoon of olive oil, place top back on garlic head
and broil for 10-12 mins. pop garlic cloves out of
head.
place garlic cloves, minced/chopped sweet onion
and peppers into large pan/pot with 1 table spoon
of olive oil, sweat for 10 mins or so.
After sweat- place dried ingredients in pot/pan
and stir to cover onions, peppers, garlic. Let
cook for a minute. Add bowl of wet ingredients,
then bring up to a boil.
lower heat and let it simmer for 1.5 hours.
NEED A STRAINER FOR THIS STEP- (cheese cloth with
work too)
Take simmered awesomeness and strain into the
large wet ingredient bowl you used at the start.
Make sure that there are no chunks in your
strained liquid. wipe larger debris from your
pot/pan, then add your strained liquid bag into
your cooking pot/pan.
place your liquid back on the burner and bring up
to a boil.
While boiling- add 10 table spoons of brown sugar
(20 if you like sweeter BBQ sauce), then 4 cups of
ketchup. stir in until it is all dissolved.
lower heat and let simmer for 1.5-2 hours. stir
contents ever so often (10-15 minutes).
After 1.5 hours has gone by, check your
consistency. If too runny, let cook for another
half hour. If too thick, add water.
The point of the simmer and stir is to keep the
sauce moving to let all the water vapor out of
your sauce to thicken. This takes patients, but
your are rewarded.
Try different combinations of ingredients to your
liking. e.g. instead of brown sugar, use honey
(it's sweeter), instead of jalepanos or serranos,
use habanero chili for more heat.
Serving
Suggestions
use with any meat; chicken, beef, pork. Goes great as a dip or additional marinade on the tri-tip you cooked using Cary's marinade.
Originally Submitted
9/23/2011
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