Howdy! I hail from Phoenix AZ!!... Yeah so being real broke i use what's available and i recently got ahold of some mesquite woof from a neighbor and so I'm watching these videos because I wanna get into backyard openfire grilling...but the problem is so far from what I've came across not everyone is a big fan of mesquite!! Some say yeah some say no...so that's how i came across this channel I'm researching sauces to combat the after taste of using mesquite....they KC has really deep rich sauces so yeah that's also how i got here....also how long to you cook or simmer that sauce for?? 🤔🤔 Thank you and God bless richly!
That was the BEST explanation. I set the video up and carved as you carved. I'd purchased a smoked turkey, still cold and cut it cold. It worked beautifully. Thank you so much.
Sorry... You lost me a "Ketchup". I've been making BBQ sauces for years. The one thing my grandfather taught me about making a BBQ sauce is "Never use ketchup. If you are making a tomato base BBQ sauce, use tomatoe sauce or tomatoe puree.... NEVER use ketchup". This is because ketchup has vinegar, salt and sugar added to it. You aren't making your own sauce. You're taking someone else's sauce and adding MORE sugar, vinegar and spices to it.
Add a small dash of anchovy fish sauce instead of heinz 57. Heinz 57 doesn't belong. Then blend a little red/orange bell pepper into a slightly lumpy paste and mix that in. Delicious.
I loved it all, but liquid smoke ruined it for me. I know it is hard to match the flavour, but as a smoker nut, i would smoke my sauces lol. I know it is stupid but i rather make your sauce without the liquid smoke and smoke the meat low and slow with your sauce, if i had no time to smoke the sauce in a sauce pan in my smoker :O
- 3 cups of Ketchup - 1 cup of sugar - 1/2 a cup or brown sugar - 1/2 a cup of apple cider vinegar - 2tbsp of molasses - 1tbsp of Dijon mustard - 1tbsp of Worcestershire sauce - 1/4 teaspoon of liquid smoke - 2 teaspoons of black pepper - 2 teaspoons of garlic powder - 1 teaspoon of onion powder Leave sauce on fridge over night or heat up :)
Thumbs down on the liquid smoke. It's not hard to smoke some tomato pulp, strain it, and add it to the sauce. I do not charge a fee for these basic lessons. lol
I use Colgin's liquid smoke and I would use probably 1.5 Tbsp. It will Not be bitter. At least, the hickory smoke won't be bitter. Not sure about the mesquite, I don't like that one.
