!
Any particular style?
I’ve made several BBQ sauces, and one of my favorites is Myron Mixon’s “Tangy Sweeet” sauce, which is basically his vinegar sauce w/ peach preserves.
2 cups cider vinegar
1 cup ketchup
1/2 cup hot sauce
2 tbsp salt
2tbsp black pepper
2 tbsp red pepper flakes
1/2 cup sugar (I used brown sugar)
1 cup light corn syrup
1 18 oz jar peach preserve.
Cook everything except the corn syrup and peach preserve in a pot, but don’t boil. When all sugar is dissolved and everything mixed together well, take off the pot and pour into a mixing bowl. Add the corn syrup and peach preserves and blend together (a hand immersion blender works great) until everything is smooth. Pour into a bottle(s) and serve.
I use the following ingredients Keith (I just add to taste, so I don’t use specific measurements), so it’s a good start anyway: Ketchup
Apple Cider vinegar
Worcetershire
Brown Sugar
Molasses
Garlic powder
Onion powder
Paprika
Dry mustard
Cracked black pepper
Cayenne powder
Chili powder
Can(s) of pureed chipotles with sauce
Liquid smoke
1/ I like Texas style sauce best, which is not very sweet and is spicy. For that I use very little brown sugar, but increase the worcetershire and spiciness.
2/ Memphis and KC style sauces are obviously sweeter, so adjust brown sugar upward.
It’s at least a start. That list of stuff can make a myriad of sauces.
Black cherry soda works well in BBQ sauce.
Keith, use this recipe and kick it up with a shot of bourbon and a 1/2 cup honey. It’s a lip smacker!!!
http://www.lyndasrecipebox.com/2009/07/basic-barbecue-sauce-from-steven.html?m=1