Barbecue Sauce Extravaganza

July 21st, 2011 § 5 comments

With my very first post I showed a recipe that I borrowed from another blog for pulled pork barbecue. I mentioned that I make my own barbecue sauce which is true. There are, however, close to 2.3 million different barbecue sauce recipes out there. Also, I completely fabricated that last number, but there are a lot of sauce recipes. I’ve found quite a few that I would like to try but, unfortunately, on the day that I was supposed to cook all these sauces our air conditioner decided to take the weekend off. So, I made 5 sauces. They’re all quite different from one another but all are related in certain ways. None of them, though, are my own creation or recipe; I’ve borrowed all the recipes from other sites and/or blogs.

Since our AC died, I had to cook the pork in the garage. I couldn’t handle any extra heat in the already 90-degree house. I made the sauces as fast as possible while my wife hid in the bedroom to try and escape the rising temperatures coming from the kitchen. After they all were completed I let them cool and then refrigerated them for about six hours before heading over to the in-laws for dinner. I told everyone what was in the sauces and let them use them however they pleased (on beans, cornbread, the pork, etc). I’ll list the sauces in order from least-liked to the blue-ribbon winner.

5. Chuck’s Famous BBQ Sauce
This sauce just tasted like it was trying to do too much. There was no one-defining flavor and it didn’t seem to compliment the pork.

1 cup ketchup
4 Tbsp water
3/4 tsp mustard powder
1/4 tsp pepper
1/8 tsp seasoned salt
1 1/8 tsp Worcerstershire sauce
1/2 tsp brown sugar
1/4 tsp liquid smoke
2 tbsp vinegar
1 1/2 tsp lemon juice
2 tsp molasses
1/8 tsp bottled minced garlic
1 1/2 tsp dried minced onion
3/4 tsp hot sauce, or to taste

-Mix all ingredients in a heavy pot. Bring to a boil, simmer for 1/2 hour, or until desired thickness.

4.Carolina Mustard Sauce
I really liked this one, though, it is just a higher quality honey mustard.

1/4 cup prepared mustard of choice
1/4 cup honey
1/8 cup light brown sugar
1/8 cup distilled white vinegar
salt and pepper to taste

-Whisk all ingredients over low heat until the sugar is completely incorporated.

3. Mustard-Molasses Sauce (Bobby Flay)
This one had a great balance of flavor. It wasn’t too spicy, wasn’t too tangy, a nice amount of sweet. It didn’t keep me coming back for more, though, and that’s important in a good barbecue sauce.

1/2 cup cider vinegar
1/4 cup dark brown sugar
1 cups molasses
1/2 tsp ancho chili powder or another pure chili powder
1/4 cup Dijon mustard
salt & freshly ground pepper

-Whisk all ingredients over low heat until combined.

2. Root Beer Sauce
This one was very surprising. It’s almost a toss up between first and second place because this sauce was just over the top. It was sweet and tangy, it had great consistency, and the flavor was very addicting. I will be making this one again for sure. (I will say that this one did not taste very good at all right when it came off of the stove. It must be refrigerated for at least 4 hours, 8 would be best, for the flavors to meld)

1/2 cup root beer
1/2 cup ketchup
1/8 cup fresh lemon juice
1/8 cup orange juice
4 tsp Worcestershire sauce
2 tsp dark brown sugar
1 1/2 tsp mild flavor (light) molasses
1/2 tsp liquid smoke
1/4 tsp. grated lemon peel
1/4 tsp. ground ginger
1/4 tsp. garlic powder
1/4 tsp. onion powder

-Combine all ingredients in heavy saucepan. Bring to boil over medium
heat, stirring occasionally. Reduce heat to medium low and simmer until
reduced to 1 1/2 cups, about 20 minutes. Season with salt and pepper to taste.

1. Tennessee-Style Sauce
This one was chosen as the best because it has all the spicy, tangy, sweet, and addictive characteristics needed. It’s very versatile. It tasted great on the pork and the baked beans. Even the cornbread benefited from a splash. This one will be a refrigerator staple for the rest of the summer for me.

1/2 cup ketchup
1/2 cup tomato sauce
1/2 cup packed brown sugar
1/2 cup cider vinegar
1 1/2 tsp Worcestershire sauce
1 1/2 tsp paprika
1/4 tsp onion powder
3/4 tsp kosher salt
1/2 tsp dry mustard
1 tsp Tabasco

-Combine ingredients in a small saucepan. Heat while whisking over medium heat until blended and sugar dissolves.
-Reduce heat and simmer uncovered, stirring occasionally, 10 minutes to thicken slightly and blend flavors. Store refrigerated up to 2 weeks.

I had a lot of fun cooking and trying these out. Hopefully I’ll get a mind to do it again soon, but until then I’ll keep the TN-style and Root Beer sauces on hand for any other dishes that need some barbecue sauce. Now, if only it would just cool off in here!


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