Wednesday, May 20, 2009

BBQ Sauce - From Indiana

This week's first guest post comes to you from Indianapolis, IN. Now that the weather is warm everyone is outside for a BBQ. Just in time for your Memorial Day Cookout (or Indy 500 Party), here is a great recipe for BBQ sauce from scratch. This is great on brisket, pulled pork, chicken, or your favorite grilled veggies (for those non-meat eaters out there). Enjoy!

"Brisket's Best Friend" aka Homemade BBQ Sauce
3 cups Ketchup
2/3 cups Apple Juice
1/3 cup apple cider vinegar
1/3 cup water
3 Tbsp. Honey or Maple Syrup
2 Tbsp. Molasses
1 Tbsp.Worcestershire sauce
2 Tbsp.Garlic Powder
2 Tbsp.Black Pepper
1 Tsp. Celery Salt (or your favorite variety of salt)
1 Tsp. Cayenne pepper
1 Tsp. Mustard Powder
Optional: Jalapenos, habeneros

Combine everything except ketchup, mollasses and honey in a medium sauce pan
Cook over medium heat until the mixture boils, stirring occasionally
Reduce heat to med-low and add remaining ingredients, stir to combine
Simmer for a minimum of 1 hour
Serve immediately or store in the refrigerator

Notes: This sauce comes out sweet, with a little bit of a kick at the end due to the cayenne. If you like a sweet sauce add more honey or maple syrup and reduce the cayenne. If you like a hot sauce add some jalapenos or habaneros. I recommend roasting them first. Use additional water or apple juice if you want to thin out the sauce.

Roasted Jalapenos
Using your grill or broil feature on the oven, char the outside of the jalapenos until the skin begins to turn black. Place the cooked peppers in a plastic bag and let them sit for a few minutes. This will help more easily separate the skin from the flesh of the pepper. Remove the seeds and mince your peeled jalapeno and throw it in the sauce. I recommend using at least two jalapenos for a nice kick.

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