On Sun, 10 Jul 2011 05:46:44 -0700 (PDT), Michael OConnor
> wrote:

> BBQ sauce isn't that hard to make, and you probably already have all
> the ingredients in your pantry - ketchup (or tomato sauce), mustard,
> brown sugar, honey, vinegar, hot sauce, red pepper flakes, ground
> black pepper, I sometimes like to use a little pure Vermont maple
> syrup. BBQ sauce does not, I repeat not, use white sugar. There are
> three basic kinds of BBQ sauce - Ketchup (or tomato sauce) based,
> Mustard based, or Vinegar and Red Pepper Flakes.
>
> To make Ketchup BBQ sauce, I might start with maybe a cup of ketchup
> and add 1/4 vinegar and 1/4 cup mustard and 1/2 cup brown sugar and
> 1/4 cup honey, a couple tablespoons hot sauce in a saucepan. From
> that point I start cooking over low-medium heat, tasting it constantly
> and adding a little more of this and a little more of that until I get
> the taste right. If it is too vinegary, I add a little more
> sweetness, stir it up and sample it again. If it is too sweet, I
> might add a little more mustard or ketchup, and so on. For this
> reason, no two of my BBQ sauces ever taste the same.
>
> Mustard Based BBQ sauce uses all the above ingredients except for
> ketchup, and has more honey than brown sugar. But once again you have
> to keep sampling it to get the flavor the way you like it, and let it
> cook low so the brown sugar dissolves.
>
> Vinegar and Red Pepper is just those two ingredients, although I will
> add some black pepper also.
>
> If you start making your own BBQ sauce, you will quickly realize it is
> much better than the stuff in the bottle, and you will never buy the
> bottled stuff again.

Thanks, Michael! I am saving the above for myself and sending it on
to my friend. These Yankees are struggling with the oven method of
roasting "pulled" pork. I think I have stumbled upon a pretty much
kick ass bbq sauce recipe for myself, but am always open to
suggestions. I especially appreciate it when a recipe isn't written
in stone, but begins with basic proportions to get me on the right
track. Cider is my default vinegar and only have white in the
cupboard because that's what my son uses when he cooks. Do you stick
with one type or do you switch it up?

--

Today's mighty oak is just yesterday's nut that held its ground.