BBQ sauce is one of those areas of cooking that sparks much debate and contest. Heck, even the mention of USING a sauce gets some folks dander up. I happen to like good sauces.
There are, of course, several different types of BBQ sauce; Carolina Mustard, Memphis, Texas; but I am partial to the tomato-based ones from Kansas City. Thick, spicy, sweet, tangy. I worked for a couple years making a few different versions that I liked. But they take time and have a ton of ingredients. So I decided to try and come up with a simple to make sauce that even my father could consistently get right.
This one is made in 20 minutes in a single pan. You should already have the ingredients in your pantry (except the chipotle--get some from Penzey's). Very easy and freezes great in small cups. Works on chicken, pork, brats, pulled pork, brisket, elk, yak, even deviled eggs. Works well either cold or warmed up a bit. Just remember to put it on at the end of or after cooking. This, like most sauces, is not well suited for the actual cooking process.
UnclePhool BBQ Sauce
1 cup ketchup
1/2 c. water
1/4 c. apple cider vinegar
1/4 c. brown sugar
2 T. olive oil
2 T. paprika (smoked is nice)
1 T. chile powder (use whatever heat you like)
1 t. garlic powder
1 t. ground chipotle (or 1/2 t. cayenne if you can't find)
1 t. onion powder
1 t. Worcestershire sauce
1 shot whiskey
Stir everything together in a small sauce pan. Heat over medium heat until it starts to bubble. Stir. Reduce heat to low and heat another 15 minutes stirring every 2-3 minutes. Refrigerate. Best the next day. Keeps for 2 weeks or so in the fridge. Freezes very well.
This is only a starting point for you to make it your own. Another option:
Add 1t. cumin, 1 T. fresh lime juice, and replace the whiskey with tequila
or
Remove chipotle and add 1 t. mustard powder, 1 T. yellow mustard, and a shot of gin
Enjoy. Have fun. Eat Well.
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