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Seeing as our favorite barbecue restaurant is at least 45 minutes away…I decided a few months ago to take matters in my own hands. We bought an electric smoker and have been able to enjoy smoked meats even more delicious than the restaurant can make.
It’s been amazing, if you like barbecue I would call it a worthwhile investment. Jason talked about ribs last week and we have enjoyed those from our smoker.
For Father’s Day yesterday, I decided to try something a little different – I smoked a pork shoulder, a beef brisket and a whole chicken. Simply wonderful! It was the perfect way to celebrate Father’s Day, by making our family and friends one of our favorite meals.
In my journey to learn how to use the smoker, I have also tried a couple of different barbecue sauce recipes. I know, I know – why not just buy it in a bottle? There are great sauces out there, but I just wanted to try my hand at making my own. This recipe was the winner. The perfect combination of flavors, there are quite a few seasonings on the list, but after you actually measure everything out, the work is minimal.
This is what we enjoyed with our smoked meat and homemade barbecue sauce – Perfect Potatoes Au Gratin, Coleslaw, Grilled Asparagus, Cornbread and German Chocolate Cake for dessert.
HOMEMADE BARBECUE SAUCE
2 cups KETCHUP
2 cups TOMATO SAUCE
1 1/4 cups BROWN SUGAR
1 1/4 cups RED WINE VINEGAR
1/2 cups UNSULPHURED MOLASSES
2 Tablespoons BUTTER, cut into small pieces
4 teaspoons HICKORY FLAVORED LIQUID SMOKE
1/2 teaspoon ONION POWDER
1/2 teaspoon GARLIC POWDER
1/4 teaspoon CHILI POWDER
1 teaspoon PAPRIKA
1/2 teaspoon CELERY SEED
1/4 teaspoon GROUND CINNAMON
1/2 teaspoon CAYENNE PEPPER
1 teaspoon SALT
1 teaspoon COARSELY GROUND BLACK PEPPER
In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings.
Bring to a boil, then reduce heat to low and simmer for at least 20 minutes, stirring occasionally.
The sauce will thicken as it simmers (then as it cools). I simmered it for about an hour.
The sauce can be frozen once cool. Makes about 7 cups.
Recipe Source: Mel’s Kitchen Cafe
This post is linked to Sharing Sundays