Post by Loupy on Jun 11, 2014 13:15:26 GMT -7
Evil Genius, Sr.’s Slathering Barbecue Sauce
By: Rebecca @ www.foodiewithfamily.com/
This is a pretty low-effort recipe with a pretty high payoff, but you still can’t walk away from it and let it go unattended. You don’t have to stir much, but it can go from perfect to scorched pretty easily if you ignore it. Just hang out in the kitchen. Be within sniffing and listening range of the pot at all times. Wash a few dishes, you’ll be fine.
Ingredients
1 cup ketchup
1 cup apple cider vinegar
1 cup brown sugar
1/2 cup Jack Daniels honey Dijon mustard
3 tablespoons soy sauce
3 tablespoons Chinese pepper paste (Chili Garlic Sauce or Sambal Oelek)
4 cloves garlic, peeled and minced
1 teaspoon liquid smoke
1/2 teaspoon cayenne pepper, optional
Instructions
Combine all ingredients and bring to a boil, stirring until the sugar is dissolved.
Drop the heat to low and simmer, stirring frequently, until it has darkened in color and reduced to be slightly thicker, about 15 minutes.
When done, it should coat the back of a spoon and leave a trail when you draw your finger (CAREFULLY!) through it.
Use immediately or store in a tightly lidded jar or container for up to two weeks in the refrigerator.
This can be frozen for later use.
Cook’s Notes:
The sauce is good for up to two weeks in the refrigerator. If you need to stretch it out a bit further, freeze it in single meal portions for later. It’ll be fine for up to three months in the freezer.
Before anyone asks, let me address whether or not this is canning friendly. In a word, probably. Long version: it hasn’t been tested. It’s probably acidic enough, it’s definitely thin enough… Like I said, though, it hasn’t been properly tested. I’d probably be comfortable pressure canning it and serving it to my family, but we have no immune deficiencies, so if you decide to try it, do so at your own risk.
By: Rebecca @ www.foodiewithfamily.com/
This is a pretty low-effort recipe with a pretty high payoff, but you still can’t walk away from it and let it go unattended. You don’t have to stir much, but it can go from perfect to scorched pretty easily if you ignore it. Just hang out in the kitchen. Be within sniffing and listening range of the pot at all times. Wash a few dishes, you’ll be fine.
Ingredients
1 cup ketchup
1 cup apple cider vinegar
1 cup brown sugar
1/2 cup Jack Daniels honey Dijon mustard
3 tablespoons soy sauce
3 tablespoons Chinese pepper paste (Chili Garlic Sauce or Sambal Oelek)
4 cloves garlic, peeled and minced
1 teaspoon liquid smoke
1/2 teaspoon cayenne pepper, optional
Instructions
Combine all ingredients and bring to a boil, stirring until the sugar is dissolved.
Drop the heat to low and simmer, stirring frequently, until it has darkened in color and reduced to be slightly thicker, about 15 minutes.
When done, it should coat the back of a spoon and leave a trail when you draw your finger (CAREFULLY!) through it.
Use immediately or store in a tightly lidded jar or container for up to two weeks in the refrigerator.
This can be frozen for later use.
Cook’s Notes:
The sauce is good for up to two weeks in the refrigerator. If you need to stretch it out a bit further, freeze it in single meal portions for later. It’ll be fine for up to three months in the freezer.
Before anyone asks, let me address whether or not this is canning friendly. In a word, probably. Long version: it hasn’t been tested. It’s probably acidic enough, it’s definitely thin enough… Like I said, though, it hasn’t been properly tested. I’d probably be comfortable pressure canning it and serving it to my family, but we have no immune deficiencies, so if you decide to try it, do so at your own risk.
