Now that it’s officially summer (though you wouldn’t know it here in Seattle) it seems appropriate to discuss BBQ sauce.
To be honest, I’ve never been that into it. I mean it’s fine and all, but what could beat ketchup? BBQ sauce has it’s place on the grill, and that’s that.
I was wrong. All wrong.
The following recipe, which was developed by chef extraordinaire Mr. Jason Haggard, has it’s place on EVERYTHING. It’s that good. My personal favorites are as a potato chip dipping sauce and on pulled pork.
It’s not famous now, but one day it will be folks . . . and you’ll know it all started with this blog.
Chef Jason’s BBQ sauce
- 1 cup ketchup
- 1 cup vinegar
- 1/4 cup molasses
- 1/4 cup honey
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp red pepper
- 1/4 tsp smoked paprika
1. Combine all ingredients for the BBQ sauce in a saucepan over high heat. Blend ingredients with a whisk until smooth.
2. When the mixture comes to a boil, reduce the heat and simmer uncovered.
3. When the mixture thickens (approx 30-45 minutes, longer if you double the recipe), remove it from heat. If you overcook it and make the sauce too thick, thin it with more vinegar.
Developed from Top Secret‘s Tony Roma’s Carolina Honeys sauce.