Tuesday, July 26, 2011

BBQ Sauce

We made pulled pork again. This time around I thought it would be nice to kick things up a notch and make our own bbq sauce. These days it seems like everyone and their momma has a bbq sauce, many recipes are closely guarded secrets and equally as many are available for imitation. There is a seemingly infinite combination of bbq sauce regions, flavors, consistencies, special ingredients and cooking methods. To cut through the noise I turned to my most trusted source in the culinary world: America’s Test Kitchen. America’s Test Kitchen is a long running PBS program that takes a scientific approach to crafting a recipe. They test out all of the leading recipes and techniques for a particular dish and create a hybrid recipe from the best results. If you are not watching you are missing out.

My slightly augmented version of their bbq sauce recipe:

1 yellow onion, fine mince
4 cups chicken broth, low sodium
1 cup dark corn syrup
1 cup root beer
1 cup apple cider vinegar
½ cup tomato paste
½ cup molasses
½ cup ketchup
2 tbsp Gulden’s mustard
1 tbsp Tabasco sauce
½ tsp garlic powder

  1. Heat vegetable oil in large saucepan, large enough to hold the 9 or so cups of ingredients
  2. Cook onion over medium heat until soft and translucent, 10-15 minutes
  3. Add the remaining ingredients and bring to a boil
  4. Reduce heat to little less than medium and simmer uncovered until sauce has reduced by half, 1-1.5 hours

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