This is a really basic bbq sauce recipe - it's got all the major components - sweet, heat and tang. :D It's a really fantastic base bbq sauce recipe, too. You can add more of some ingredients and use less of others to change it to suit your tastes!

Which in my case roughly translates to "dump all the hot sauce in it!"

Step 1: ingredients:

This recipe only makes about a cup and a half of sauce, so you'll need to scale if you want more. :D
  • 3/4 cup ketchup
  • 1/4 cup molasses (I used slightly less)
  • 3-4 tablespoons of water
  • 1 tablespoon worcestershire
  • 1 tablespoon apple cider vinegar 
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon hot sauce
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon black pepper
Listed above is the fairly tame base recipe. You typically add more hot sauce and a little more vinegar because that's what I like!
<p>Made it tonight using crushed tomatoes instead of ketchup. Added a bit more vinegar and brown sugar to compensate -- it was delicious.</p>
I wonder if I could water bath can this to make it more shelf stable? any idea?
<p>I wouldn't. The acidity is probably too low to safely water bath can. You could probably pressure can it though.</p>
You can improve this... <br>Saute minced/grated onions w/ some garlic &amp; a little ginger in oil before adding the sauce combo..
I made this- without the liquid smoke because I didn't have it- and it was fantastic! Everyone who tried it liked it. This is my new bbq sauce recipe :D
*Or is
I don't have molasses but do have organic honey...have you tried orbis molasses a key ingredient?
That sounds great! I've been looking for a recipe for homemade bbq sauce and this one seems fairly simple and uses stuff I have on hand. Thanks!
Looks nice and i'll remember it, it looks the closest to a bbq recipe i have seen in long time. But i'll change one of the ingredients. <br> <br>I'd try to avoid anything with the word &quot;smoke&quot;. It's carcinogenic. ya.. i know smoking products is a good way to preserve them, but it's carcinogenic anyway. So &quot;liquid smoke&quot; is the same but concentrated.
You might want to avoid bananas too, then (and most other fruits for that matter). Bananas contain about half a gram of potassium in them, which results in about 15 Bq of radioactive activity. There's actually enough radioactivity in bananas that trucks carrying them across the borders have triggered alarms meant to detect the smuggling of nuclear materials. (I'm not making this up.) Peaches, apples, grapes, and most other fruits aren't much better. Even vegetables aren't safe. Here's a Forbes article talking about how broccoli set off the radioactivity monitors: <br>http://www.forbes.com/2006/08/03/broccoli-radation-detection-cx_rm_0803broccoli.html <br> <br>And don't even get me started on the animals that we eat... <br> <br>The truth of the matter is that liquid smoke is probably the LEAST carcinogenic thing you'll eat today. Stay calm, enjoy your food. Even the &quot;carcinogens&quot; in smoked food are blown equally out of proportion. Smoking food is no worse for you than cooking it on a stove.
DITTO what Cabe said... <br>Liquid smoke is pretty darned safe stuff. <br>Some types of smoke can be down right toxic. <br>But not liquid smoke....
Please stop scaremongering, &quot;smoke&quot; is NOT a carcinogen. Its true certain types of smoke contain carcinogens (Tobacco and Diesel mostly) but wood smoke is (compared to other fuels) much cleaner as it is a bio mass. True, breathing the ultra-fine particles of ash can cause lung issues but that's a concern of all particulates. These are not present in the consumption of smoked products, whether they are directly exposed to smoke or via liquid smoke products.
Wrong... <br> <br>The EFSA reports showed some products used in meals to give a smoke taste, have issues. Some have serious, some not so much, others need a long time... smoke Concentrate 809045 (not high issues for health), Unismoke, Zesti Smoke Code 10 (serious problems with these products), etc. are examples. These products are alike &quot;liquid smoke&quot;. <br> <br>Adding smoke flavour can be an issue. Carcinogenics are present in many products you eat dialy or appear when you process them. The key is the quantity and how long time you were exposed to them. These products have accumulative effects, another issue. <br> <br>&quot;liquid smoke&quot; products are made breaking down the smoke and distilling it, smoke got from burning wood of different varities (that gives to each brand a different taste). If you apply the same process to diesel residues (CO mainly), you could get a nice, tasty and excellent &quot;liquid diesel smoke&quot;, but i discourage even opening the bottle :D. The only difference is the concentration of carcinogenics. Carcinogenics aren't particles of ash, or similar.. are a different kind of particles. <br> <br>So, i'm not scaremongering... just saying what some european organizations are reporting. UE is quite conservative with health care. <br>&quot;Liquid Smoke&quot; is not a mix of herbs or similar to get a smoke flavour, it's smoked processed industrially to be liquefied. <br>Furthermore, the woods must be certified to be free of any chemical treatment some months before being rprocessed, otherwise these chemicals will be tramisted to the final product. If controls are different in each country -they are- it's a problem. <br> <br>In my opinion you can drink 200 bottles if you want, but i'll not do that and i discourage anyone doing the same. Much cleaner doesn't mean it's healthier in the same way that smoking isn't healthier because it's much less deadly than arsenic. Liquid smoke (or wood smoke -concentrated in liquid-) is much cleaner of carcinogenics than diesel smoke -from combustion-, surely... more than tabacco (processed or natural plant? another difference) dunno... but it doesn't mean it's healthy. <br> <br>Personally i'll avoid adding anything like that. But if you like it, feel free of adding.
I hope that if I freeze this itll last longer. I made a batch without thinking today but the next bqq im throwing is about a month away. I don't want to feed my friends mold but looking at the ingredients It consists of pretty much spices and flavorings. So is there hope this can last for about a month? XD Please message back
Wrong! Actually, liquid smoke is much healthier than actually using &quot;real&quot; smoke. Liquid smoke is basically just water that has been infused with the flavorings of smoke, you can make it yourself at home. Since it's filtered, you can actually remove tar and other particulates and carcinogens from the smoke. All the flavor with much less issues.
Looks really yummy thanks
While smoke condensates such as tar and ash are removed from the solution during production,[5] the European Food Safety Authority (EFSA) is investigating the safety of liquid smoke as a food flavoring.[6] One of the smoke flavorings being assessed, named Primary Product FF-B, raised concern. The EFSA Panel on food additives, flavorings, processing aids, and materials in contact with food (AFC) concluded that Primary Product FF-B can be regarded as weakly genotoxic in vivo (i.e. animal testing has shown it can damage DNA, the genetic material in cells). The Panel, therefore, could not establish its safety in use when added to food. However, no comparison was made against traditional smoked goods on the market.[7] Primary Product AM 1 was described as potentially toxic to humans by the EFSA on 8 January 2010.[8] <br> <br>In a study by Guill&eacute;n, Sopelana, and Partearroyo, it was discovered that different concentrations of polycyclic aromatic hydrocarbons (PAHs) were present in different liquid smoke flavourings depending on the type of tree used to produce the liquid smoke. In general, the concentration of PAHs found in the liquid smoke samples decreases from: poplar, vine shoot, oak, cherry tree and beech woods. Liquid smoke produced with poplar wood produced the greatest amount of carcinogenic PAHs at 0.78 &iacute;g/kg); however, this is a small amount. The only PAH with an acceptable limit of 10 &iacute;g/kg, fixed by FAO/WHO, is benzo[a]pyrene, because it is highly carcinogenic. This was also found to be present in poplar and beech liquid smoke, however, the concentrations are well below the acceptable limit. The researchers also discovered that, independent of wood type, the concentration of carcinogenic PAHs were the lowest when the temperature used during the production of the liquid smoke was 530-559&deg;C. This temperature range did not compromise the quality of the liquid smoke produced and is comparable to a previous research study that suggested 400-600&deg;C to be the optimal temperature range for wood pyrolysis.[9] <br>(Wikipedia)
Where can I get some of that liquid Diesel smoke? We got a gangrene problem here.
Every time I make BBQ sauce I generally use those same ingredients. However my wife doesn't like pepper and hot sauce so I back off. Great sauce.
Great tip about the cooking spray and molasses. I'll try that next time.
Mmmm! I can smell it from here! :-)
Looks tasty and awesome!

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