Homemade BBQ sauce
After a three month hiatus, bbq insanity is back! Well, we never really went away, just hunkered down, waiting out one of the coldest and longest winters in many years. To get back into the swing of things and to prepare for what I hope to be an awesome summer and busy barbecue season, here’s a recipe for my favourite Homemade BBQ sauce.
This recipe is from a book called Dr. BBQ’s Big-Time Barbecue Cookbook: A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard. Dr BBQ (aka Ray Lampe) is the real deal, and has been cooking competitively since the 1980s. His book is considered a bbq classic and his “Big Time BBQ sauce” is certainly worthy of it’s title.
Here’s a good all-purpose homemade BBQ sauce that can be used for basting, glazing and dipping. Every year I make at least one batch to get me through the summer.
Homemade BBQ Sauce
- 1 1/4 cups commercial chili sauce
- 3 cups ketchup
- 1 cup yellow mustard
- 1/4 cup Worchestershire sauce
- 1/4 cup cider vinegar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon salt
- 1/2 tablespoon dried thyme
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon liquid smoke
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cumin
- 1/2 cup honey
- 1 cup brown sugar
Combine all the ingredients except the honey and brown sugar in a saucepan and very slowly bring the mixture to a simmer. Remove from the heat and add in the last two ingredients. Mix well and mix again occasionally as it cools. Store in a plastic container and keep in the fridge for up to a month. I usually use the old ketchup containers I’ve reserved and the one I just used for the recipe!
Liquid smoke is an optional ingredient. It can be quite hard to find, so don’t worry if you don’t use it. There are so many flavours going into sauce, it will still be packed full of flavour. In the future I’ll write another article just on this mysterious ingredient.