OK, I can understand safeguarding a recipe that is your livelihood, like the Colonel's 11 herbs and spices (two of those spices are pepper and LOTS of salt) or Coke, even the New Coke recipe.
But I'm talking about home cooking and even the amateur contest competitors like me. I'm talking about recipe hoarders who love revelling in the fact that they have somrthing you don't. And the group of cooks that practice the highest level of espionage is the Barbecue crowd.
Just ask any backyard griller who thinks themselves an expert. You'll hear those magic words, "I could tell you, but then I'd have to kill you..." HA HA HA HA HA! That's hilario.. no... no it's not. It's annoying. It's kind of rude, and you're stepping dangerously close to our Jackassery category that we discussed back in our Geek vs. Nerd discussion.
Look, I can understand being proud of your creation and I can appreciate all of the work you put into finding your perfect balance in a barbecue sauce. But if you're not going to share your knowledge with others, you're denying the world some desperately needed happiness. Allow that recipe to flow through your group of friends and let them enjoy it even when you're not around. If you're worried about not receiving credit, well, yeah, some other Jackass may claim that your recipe is theirs. But more likely, they'll tell their family and friends about it and you'll get the credit. Your recipes will become legend.
So let's buck the secrecy trend and publish my homemade barbecue sauce. I think it has that perfect sticky consistency. At room temperature, it's perfect for dipping your chicken strips, since it will adhere to every crevasse of the breading. It spreads over your hamburger buns quite nicely. If you slather some on a chicken breast as you're grilling, it'll loosen slightly to glaze over the entire piece of meat.
And while it does have a lot of ingredients, it's not that hard to make. It requires a simmer and an occasional stir, but there's not much more you'll have to do. Prep the rest of the meal while you wait for it to simmer down, place some meat on the barbecue a few minutes before the sauce is done and you're all set.
Homemade Barbecue Sauce
Makes about 1+ cup after simmering down
Base
1 cup ketchup
1 1/2 tablespoons tomato paste
1/2 cup water
1/4 apple cider vinegar
2 tablespoons mollasses
Spices
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1 teapsoon chili powder
1/4 teaspoon cumin
1/2 teaspoon red pepper flakes (only if you want some heat)
The Rest
3 tablespoons brown sugar
1/2 tablespoon worchershire sauce
1/4 teaspoon liquid smoke
1/2 tablespoon buffalo wing sauce
1 teaspoon fresh lemon or lime juice (not the stuff in a bottle, squeeze a slice or two of the citrus)
Pour all of the base ingredients into a saucepan and place it over medium heat. As it warms up, add all of the spices. Once it's reached a boil, add the rest of the ingredients and reduce to a simmer. Let it simmer on the lowest setting on your stove for 30 minutes, stirring every 4-5 minutes. When the cooking time is done, use with any barbecuing you're doing. If you're not using it immediately, place it in a container with a lid and refrigerate for up to a week.
So make a few cups of the sauce and please feel free to share the sauce and recipe will all your family and friends. Trust me, I don't mind.
No comments:
Post a Comment