Homemade BBQ Sauce

Intro: Homemade BBQ Sauce

This BBQ Sauce has a fringe of spicy tang and a balancing sweetness. Caramelized onions are blended into the mix, giving the sauce a bit of a smoky taste.

Check this out on my baking blog or on my YouTube Channel !

There's not right or wrong when it comes to adjusting ingredients; what you add more or less of depends on your desired end result for different tastes. Don't be afraid to use the little bit of hot sauce listed in the ingredients; it is an addition that brings more to the flavor but remains mild enough for anyone, being a very small amount.

For this particular recipe I actually used hot ketchup sauce, but any red hot sauce, as listed, will work as well.
Another beneficial addition to BBQ Sauce could be Worcestershire Sauce, so feel free to try that as well. I haven't personally tried it yet, but I know that it would compliment the sauce quite well - perhaps a couple teaspoons or so. Something I'll definitely add next time I make this BBQ Sauce. Be sure to check out the step-by-step YouTube video (above)!

STEP 1: Ingredients

Ingredients: (makes 1 1/2 cups mixture)

1 cup ketchup

3 Tbs. apple cider vinegar

3 Tbs. Lemon juice

½ cup brown sugar

1 Tbs. Mustard

1 tsp. Lemon zest

¼ tsp. Hot pepper sauce

¼ tsp. Black pepper

½ onion, chopped

Dash of garlic powder

½ tsp. Paprika

Dash of salt

STEP 2: Caramelize

In a saucepan at medium heat, caramelize the onions in hot vegetable oil.

STEP 3: Add the Rest

Add the rest of the ingredients, and bring to a boil.

Simmer for a little over 5 minutes.

STEP 4: Pulverize

Pour hot mixture into a blender, like a Vitamix, or food processor. Blend on medium speed until everything is pulverized.

STEP 5: Grill and Enjoy!

Use to baste and grill chicken, or use for any other BBQ project.

To baste chicken, reserve a portion of BBQ sauce to drizzle afterwards, and use the rest to baste: grill chicken skin-side down on the grill for a few minutes, then flip over, coating the other side in BBQ sauce. Continue to flip and baste every 5 minutes or so until chicken is cooked through.

Comments

[Tigeron]

Winneremerald12:

I have never seen a calorie so I would have to say a big fat 0 (zero).

[DanC66]

The calorie is a unit of gravity, since the more you have the heavier you are. Such being the case, so long as you consume them while holding a balloon, you should be fine.

You can also halve the calorie intake by standing on one leg while eating, obviously.

[winneremerald12]

I did not know that. And I don’t want to seem gullible, so I have to ask, “Is this really true and does it actually work?”

[winneremerald12]

I don’t think you can see calories...but if the zero’s fat, then obviously there’s a calorie.

Lol

[Soprych]

I made the sauce almost following the recipe. I used .5 cups of brown sugar as the written recipe states not the .75 cups as the video states. I used Dijon mustard and smoked, hot Spanish paprika because that's just the kind of snob I am. I cannot believe how good it tastes. Michaels Test Kitchen is correct about the small amounts of spice. There is a warmth without fire. Our next batch will have a heat adjustment. I think that for a group or potluck setting it is perfect as is.

[MichaelsTestKitchen]

That sounds great! Thanks for trying it and adding your own adjustments, I'm glad you liked it :D

[winneremerald12]

The ingredients seem very safe, but what's the calorie count?

[MichaelsTestKitchen]

I'm sorry I didn't keep track of the calories, but I would estimate no more than 40 calories per person, depending on how much you use.

[winneremerald12]

I’d use a tablespoon, same as I do with ketchup.