All-American Barbecue Sauce
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Date: 2020-06-17
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Comments and reviews: 10
Happy
I have tried quite a few variations of this sauce, but without having made this one, the best one I have found so far comes from The Joy of Cooking. I think one of the things I like about it is how perfectly balanced it is, plus it has fresh ginger and a bright hit the vicinity from both the vinegar and also simmering a couple of thin slices of lemon right in the sauce for a few minutes. The big thing that bugs me with store-bought BBQ sauces is either they are way too sweet, or they have no Smoky flavor in them whatsoever. To that end, there is a hickory flavor smoke powder available from the spice house that is amazing in homemade barbecue sauce. Half a teaspoon is all you need for an entire quart of sauce. Far better than Liquid Smoke in my humble opinion.
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I have tried quite a few variations of this sauce, but without having made this one, the best one I have found so far comes from The Joy of Cooking. I think one of the things I like about it is how perfectly balanced it is, plus it has fresh ginger and a bright hit the vicinity from both the vinegar and also simmering a couple of thin slices of lemon right in the sauce for a few minutes. The big thing that bugs me with store-bought BBQ sauces is either they are way too sweet, or they have no Smoky flavor in them whatsoever. To that end, there is a hickory flavor smoke powder available from the spice house that is amazing in homemade barbecue sauce. Half a teaspoon is all you need for an entire quart of sauce. Far better than Liquid Smoke in my humble opinion.
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spacepuppie
No, no, no. sorry to disagree with the chef, but you got it wrong on the start. lol. Kansas City don't know nothin' 'bout no BBQ sauce! You want real American BBQ, go to Memphis, TN. Oh yeah! That's the best right there! Hehehe. sorry, couldn't help myself. I'm from Memphis and BBQ is a fierce competition! I have family that enter the yearly BBQ Fest during a celebration known as Memphis In May. So, I have to represent! =) But seriously, I do like Memphis BBQ better than Kansas City. The Texans have a pretty mean BBQ as well. But seriously, this is a nice simple recipe for anyone who wants to make it themselves. Thank you for sharing this! Love your vids!
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No, no, no. sorry to disagree with the chef, but you got it wrong on the start. lol. Kansas City don't know nothin' 'bout no BBQ sauce! You want real American BBQ, go to Memphis, TN. Oh yeah! That's the best right there! Hehehe. sorry, couldn't help myself. I'm from Memphis and BBQ is a fierce competition! I have family that enter the yearly BBQ Fest during a celebration known as Memphis In May. So, I have to represent! =) But seriously, I do like Memphis BBQ better than Kansas City. The Texans have a pretty mean BBQ as well. But seriously, this is a nice simple recipe for anyone who wants to make it themselves. Thank you for sharing this! Love your vids!
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Steve
Chef John, this is a nice recipe, but i prefer another. I use sweet baby ray's original bbq sauce & doctor it up, & here in Kentucky i can get a 12-14 bottle for 1. 00, cheaper than the good brands of ketchup. Add what you want to the sauce, such as spices, chopped peppers, etc. & it is better than a ketchup based/brown sugar base, & is good on everything, i: e, ribs, pork chops, chicken, beef bbq ribs, etc. i'll never change how i use this as a bbq base & is way to delicious & inexpensive. They also have a restaurant in chicago, (go figure they are not from the south, but they do a ton of business.
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Chef John, this is a nice recipe, but i prefer another. I use sweet baby ray's original bbq sauce & doctor it up, & here in Kentucky i can get a 12-14 bottle for 1. 00, cheaper than the good brands of ketchup. Add what you want to the sauce, such as spices, chopped peppers, etc. & it is better than a ketchup based/brown sugar base, & is good on everything, i: e, ribs, pork chops, chicken, beef bbq ribs, etc. i'll never change how i use this as a bbq base & is way to delicious & inexpensive. They also have a restaurant in chicago, (go figure they are not from the south, but they do a ton of business.
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Rob
Sorry John. First of all, Kansas City (beef BBQ) is not even close to the All-American BBQ sauce. BBQ sauce comes from the Deep South, the traditional pork slow cooked shoulder meat with no nitrate injection, called a green shoulder. The sauce comes from the slaves left behind on Caribbean islands who used what was available to them. If you can figure out a way for me to send it to you, I'll share my prize-winning BBQ sauce with you from the Memphis in May BBQ Contest, years ago. There are two types- basting sauce, and serving (sweet or spicy, sauce.
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Sorry John. First of all, Kansas City (beef BBQ) is not even close to the All-American BBQ sauce. BBQ sauce comes from the Deep South, the traditional pork slow cooked shoulder meat with no nitrate injection, called a green shoulder. The sauce comes from the slaves left behind on Caribbean islands who used what was available to them. If you can figure out a way for me to send it to you, I'll share my prize-winning BBQ sauce with you from the Memphis in May BBQ Contest, years ago. There are two types- basting sauce, and serving (sweet or spicy, sauce.
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food
Looks really good, and I think this just inspired me to give homemade BBQ sauce another shot.
I made some a few weeks ago for some ribs using another YT chef's recipe, and it was just not very good. Wayyyy too much garlic powder, paprika, and salt. just tasted like very salty, garlicky ketchup and had a really gloopy, super sticky consistency. I like the idea of a no-cook sauce. I'll probably add a tsp or so to Chef John's recipe, because after all, I am the boss of my BBQ sauce.
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Looks really good, and I think this just inspired me to give homemade BBQ sauce another shot.
I made some a few weeks ago for some ribs using another YT chef's recipe, and it was just not very good. Wayyyy too much garlic powder, paprika, and salt. just tasted like very salty, garlicky ketchup and had a really gloopy, super sticky consistency. I like the idea of a no-cook sauce. I'll probably add a tsp or so to Chef John's recipe, because after all, I am the boss of my BBQ sauce.
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Jade
I (for the first time EVER) had 99% of the ingredients on hand, ducked out to grab the missing ones, and made this up today!
I did underestimate how much ketchup i had on hand, which resulted in a sad very empty looking jar in the fridge BUT plenty to put on some pulled pork for dinner tomorrow night!
Can't wait to try it out. Will let you know if miss 4/yo (who adores you and will probably eat it even if she hates it because its YOUR recipe) and miss 8/yo like it too
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I (for the first time EVER) had 99% of the ingredients on hand, ducked out to grab the missing ones, and made this up today!
I did underestimate how much ketchup i had on hand, which resulted in a sad very empty looking jar in the fridge BUT plenty to put on some pulled pork for dinner tomorrow night!
Can't wait to try it out. Will let you know if miss 4/yo (who adores you and will probably eat it even if she hates it because its YOUR recipe) and miss 8/yo like it too
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Why?
I'm a firm believer that the best barbecue sauce is the one that is made as a mother sauce from mixing a starter like this with the skimmed reduced collected drippings from your meat, occasionally adding tomato paste, vinegar, other spices to balance it. It is salty and acidic and it gets regularly recooked and re-reduced so it stays good indefinitely as long as you jar it between uses. It is a flavor and umami bomb.
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I'm a firm believer that the best barbecue sauce is the one that is made as a mother sauce from mixing a starter like this with the skimmed reduced collected drippings from your meat, occasionally adding tomato paste, vinegar, other spices to balance it. It is salty and acidic and it gets regularly recooked and re-reduced so it stays good indefinitely as long as you jar it between uses. It is a flavor and umami bomb.
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jack
Ketchup is a finished product. To call it an ingredient is just a BIG cheat. You want to teach people to cook? Start with tomato puree, spices, then alter, ever so slightly, the amounts of all your other ingredients to get to the same place. respectably. Why not just use sweet baby ray's BBQ sauce as an ingredient? Kind of the same thing in my opinion.
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Ketchup is a finished product. To call it an ingredient is just a BIG cheat. You want to teach people to cook? Start with tomato puree, spices, then alter, ever so slightly, the amounts of all your other ingredients to get to the same place. respectably. Why not just use sweet baby ray's BBQ sauce as an ingredient? Kind of the same thing in my opinion.
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TheFobbo
So basically you add the a product, which is already pretty high in sugar, even more sugar and acid, to put this on really fatty and high in sodium meat. This love for sweat and savory at once is killing America.
Dont get me wrong. I am sure its tasty, but to eat stuff like that on a daily basis, without being a real sportsman, will kill you.
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So basically you add the a product, which is already pretty high in sugar, even more sugar and acid, to put this on really fatty and high in sodium meat. This love for sweat and savory at once is killing America.
Dont get me wrong. I am sure its tasty, but to eat stuff like that on a daily basis, without being a real sportsman, will kill you.
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Anthony
Ditch the catsup and use tomato past. Consider Liquid Smoke, chill powder and or Tabasco sauce, little soy sauce rather than salt then raw sugar and molasses, vinegar, onion and garlic powder is optional. Use plenty of water and corn starch to adjust viscosity. Premium BBQ for a 1/4 of the cost of junk sauce.
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Ditch the catsup and use tomato past. Consider Liquid Smoke, chill powder and or Tabasco sauce, little soy sauce rather than salt then raw sugar and molasses, vinegar, onion and garlic powder is optional. Use plenty of water and corn starch to adjust viscosity. Premium BBQ for a 1/4 of the cost of junk sauce.
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