Masterclassbarbecuesauce Recipes

Steps:

• In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.

Steps:

• Combine all dry ingredients in a nonreactive saucepan. Blend in the vinegar, honey, Worcestershire sauce, and the soy sauce. Bring the mixture to a boil.
• Stir in the ketchup, being careful that the mixture doesn't pop and splatter. Reduce the heat and simmer for 30 minutes, stirring occasionally.
• If canning, pour sauce into warm sterilized jars and process in a water-bath canner for 5 minutes. Otherwise, put into containers with tight-fitting lids and store in refrigerator.

Steps:

• Brown meat of choice till caramellized areas appear.
• Remove meat from pan and deglaze with beer, scraping up browned bits.
• Stir in hot sauce and thick soy sauce (which looks like molasses and tastes like heaven). Water may be added if sauce appears too thick. A small taste will tell you whether the hot/sweet balance is right for you. Once this cooks down it will be thicker and hotter.
• Pour over meat. Place roasting pan in 350 degree oven till meat is done and sauce is thick and luscious.
• CAUTION! This sauce could be too extreme for children!
• Variations:.
• Add fresh ginger and 5 Spice powder for an Asian kick, especially good on spare ribs and chicken wings.
• Add honey and lemon juice for a sweeter, brighter taste. Great on pork loin or pork chops.
• Add ketchup, mustard, worchesterchire for a more traditional tomato based barbecue sauce. Good on anything.
• Add caramellized onions and/or roasted garlic for a textural and flavor boost. Really nice for boneless chicken breasts.