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Barbecue Sauce

Just like with barbecue, there are many different varieties of BBQ sauce enjoyed throughout the barbecue belt. In the Carolinas, a vinegar-based sauce is more popular. Parts of South Carolina are known for a yellow mustard based sauce. Kansas City is known for enjoying thicker, sweet, molasses sauces. Memphis, in contrast, is more well known for their dry rubs. North Alabama has a white mayonnaise-based sauce that is popular. In southern Alabama our barbecue sauce is usually a sweet, tomato and vinegar based mixture.

Several years ago, I took over the job of making our sauce from my mother, and just like how she made alterations to the Boston butt recipe, I put my own spin on the sauce. The family liked the changes so much that we haven’t made the old sauce since. The new recipe makes a sweet, but tangy sauce that we use on grilled chicken, ribs, Boston butts, baked beans, and barbecue baked potatoes.

4 c ketchup
2 c water
1 c apple cider vinegar
10 Tbsp brown sugar
7 Tbsp granulated sugar
2 Tbsp Tupelo Honey *
1 Tbsp yellow mustard
1 Tbsp Worcestershire sauce
2 tsp garlic powder
2 large pinches of kosher salt
Ground black pepper (4-5 turns of a pepper mill)
* Pure Tupelo honey is a light, delicate flavored honey produced from the White Ogeechee Tupelo tree with the center of production being in the Florida Panhandle area. If you can’t find Tupelo, any mild flavored honey will work. 

1) In a large pot, stir together the ketchup, water, and apple cider vinegar.

The first three ingredients.

2) Then, add all of the other ingredients and stir to combine.

Stirring in the remaining ingredients.

3) On medium heat, allow the sauce to simmer for about an hour, making sure to stir frequently.

4) Then, bottle it and enjoy. We use the cleaned ketchup bottles to store it in the refrigerator. This recipe makes two (24 oz) bottles plus about a cup extra.

Barbecue topped with sauce. . . Yum.

Just for fun, I thought I would include the family’s original BBQ sauce recipe.

3 gallons of ketchup
1 gallon of yellow mustard
1 gallon of hot water
1 gallon of white vinegar
1/4 c Worcestershire sauce

1) In a very large container, combine the hot water and mustard. Stir it vigorously to make sure it mixes well. Add in the remaining ingredients and once again stir vigorously until they’re completely incorporated and there are no lumps in the sauce.

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