- Feb 24, 2010
- 13
- 10
Last night I took my first crack at homemade BBQ sauce for my upcoming smoke of a 9lb pork shoulder this weekend which will be my first attempt at smoking anything. I'm using a $20 yardsale acquired Brinkmann electric with hickory chips and apple cider in the water pan. Anyway, here's my sauce recipe which only varies slightly from the basic recipe found on this site:
Basic ingredients
2 cups strained tomatoes (in place of ketchup)
2 diced onions
1/2 cup brown sugar (1/4 cup more than basic recipe)
1/4 cup apple cider vinegar
1 tbsp Worcestershire sauce
1 tbsp chili powder
Additional ingredients
1 tbsp Jack Daniel's Whiskey
2 tbsp pure honey
1 tbsp adobo sauce
1 clove garlic (diced)
Pinch of cumin
A few pinches of salt and ground black pepper
I sauteed the onions and garlic and mixed the other ingredients separately. When the onions and garlic were ready I added the other ingredients and cooked on low heat for 15 minutes. The sauce smelled great and has just the right amount of heat (it gives a kind of "delayed tingle" when you put some on your tongue), but needs more sweetness. I thought I'd let it sit in the refrigerator overnight to see how it tasted this morning, but the taste was the same. Any ideas on how to get a richer sweeter taste? More honey? More brown sugar? Maybe some molasses? Whatever I end up doing I'm guessing I'll have to heat the sauce again (its still in the pan sitting in the fridge), so should I just add the ingredients and cook on low for another 15 minutes?
Basic ingredients
2 cups strained tomatoes (in place of ketchup)
2 diced onions
1/2 cup brown sugar (1/4 cup more than basic recipe)
1/4 cup apple cider vinegar
1 tbsp Worcestershire sauce
1 tbsp chili powder
Additional ingredients
1 tbsp Jack Daniel's Whiskey
2 tbsp pure honey
1 tbsp adobo sauce
1 clove garlic (diced)
Pinch of cumin
A few pinches of salt and ground black pepper
I sauteed the onions and garlic and mixed the other ingredients separately. When the onions and garlic were ready I added the other ingredients and cooked on low heat for 15 minutes. The sauce smelled great and has just the right amount of heat (it gives a kind of "delayed tingle" when you put some on your tongue), but needs more sweetness. I thought I'd let it sit in the refrigerator overnight to see how it tasted this morning, but the taste was the same. Any ideas on how to get a richer sweeter taste? More honey? More brown sugar? Maybe some molasses? Whatever I end up doing I'm guessing I'll have to heat the sauce again (its still in the pan sitting in the fridge), so should I just add the ingredients and cook on low for another 15 minutes?
