Saturday, November 1, 2008

Memphis Barbecue Sauce

This is a recipe I found on the web at Recipe Zaar, I altered it slightly, and it seemed to be hit. I made this as a dipping sauce for beef brisket but It could be used for about anything, its a semi-hot sauce with a little vinegar bite from the mustard. Its always best when making barbecue sauce to use a non-reactive pan, such as stainless steel because reactive pans like aluminum and copper have a chemical reaction to the acid in the sauce, and it can cause the sauce to have a metallic taste.

Prep Time 10 min | Total Time 40 min

Makes 3 Cups

2 Cups Ketchup
1/2 Cup Light Brown Sugar
1/4 Cup Apple Cider Vinegar
1/2 tsp Cayenne Pepper
1 TB Onion Powder
1/2 tsp Celery Seed
1 tsp Salt
2 tsp Garlic Powder
1/2 Cup Prepared Yellow Mustard
1 TB Chili Powder
1 TB Course Ground Black Pepper
2 tsp Liquid Smoke
3 TB Worcestershire Sauce
2 TB Unsalted Butter

  1. Combine all ingredients, except Butter
  2. Bring to a low boil, stirring often
  3. Cover the pan, reduce heat and simmer for 25 minutes
  4. Remove from heat and stir in butter until blended.
  5. Store in a sealed container in the refrigerator(if there is any left!)
  6. Don't ask me how long its good for, I have no idea.

4 comments:

Zu-Li Designs said...

This makes a BIG batch and it is really yummy. One of the best sauces Jeff has made.

Good note about the type of pan to use! I would have never thought of that!

Congrats on your (finally) first post!! :)

Billie

mamasandflea said...

Listen up people...this guy knows his BBQ - and his brisket is to DIE for! The sauce is a little spicy-which makes it just right. yum yum

Shaw said...

That sounds really good. WTG on a post finally! Enlighten us with more recepies. :)

martin frankly said...
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