I love barbecue sauce but for some reason I’d never made my own. I guess because there are some good ones out there on the shelf and it’s easy to just grab a bottle and pour. Besides, barbecue sauce is yet another of those things that makes people downright crazy about The Right Recipe. Mustard or no? Is ketchup allowed? Sweet? Spicy? Both?
I read a bunch of recipes, thought about the sauces I’ve known and loved, and then ended up with this. I felt like a mad scientist mixing a little of this, a dash of that, more of this. There really isn’t a right or wrong way here. Just keep tweaking it until you get the flavor you want.
- Tomato Sauce
- Yellow Mustard
- Worcestershire Sauce
- Everglades Seasoning or your favorite seasoned salt
- Granulated Garlic
- Crushed Red Pepper or Cayenne
- Cane Syrup (thanks to Mary at Deep South Dish for reminding me about this southern goodness that I’d forgotten!) No cane syrup? Substitute brown sugar.
Dump the tomato sauce into a medium saucepan. Combine about a cup of ketchup, half a cup of mustard and half a cup of vinegar and stir it in….
…along with about 1/3 cup of cane syrup.
I tasted it and decided to add a little more vinegar.
Add a couple tablespoons of Worcestershire sauce.
Sprinkle in the Everglades, garlic and pepper. Taste it and adjust the seasonings and so forth to your liking. You really can’t go wrong here.
Bring it to a very low simmer and let it cook for a while, maybe an hour or so, being careful not to let it burn. Stir it occasionally and continue adjusting the flavors. I added more cane syrup as I went along, as well as a little more pepper for a bigger spicy kick.
Take it off the heat and let it cool before enjoying!