| Every barbecue chef likes to brag about his/her | | | | be about ten minutes and the cooking time will take |
| special sauce. Recipes are often guarded with great | | | | about a half an hour. |
| care and are handed down from one generation to | | | | Get one and a quarter cups of ketchup with one cup |
| the next. There are literally hundreds of different | | | | of water. You'll also need a tablespoon each of garlic |
| varieties of barbecue sauce. Some are tomato based | | | | powder, onion powder and black pepper. Two |
| while others use vinegar or mustard as the primary | | | | tablespoons of molasses, a third of a cup of cider |
| ingredient. You can have fun and choose your own | | | | and a quarter cup of dark brown sugar should be |
| sauce when the barbecue season gets into full swing | | | | included in this recipe. Once you have a teaspoon |
| this summer. | | | | each of celery salt and allspice you'll be ready to |
| Barbecue sauce can be used before, during and after | | | | prepare the sauce. It's easy to make and is a good |
| the cooking process. Just make sure not to use too | | | | recipe to start practicing if you're a barbecue novice. |
| much sauce containing tomatoes or sugar while | | | | All you have to do is combine all of those ingredients |
| cooking. These ingredients will burn easily and it can | | | | in a saucepan and heat it over a medium flame. Stir it |
| ruin the taste of the meat. A basic barbecue sauce | | | | continuously for five to ten minutes and then reduce |
| recipe should have some white vinegar and molasses | | | | the heat. Allow the sauce to simmer for about |
| and these can be blended in a saucepan over medium | | | | twenty minutes. By this point it should have a thick |
| heat. Depending on how you want your sauce to | | | | consistency. Take it off the flame and allow it cool, |
| taste, you can substitute the vinegar with some | | | | then put in an airtight storage container and |
| cider. Ketchup is another ingredient you won't want | | | | refrigerate it. For a richer sauce you can use tomato |
| to forget. Add it to the mix right after it is taken off | | | | paste instead of ketchup. To ensure your guests like |
| the heat. To give the sauce a bit of a kick you can | | | | the sauce make it a couple of days before you |
| include a tablespoon or two of spicy yellow mustard. | | | | serve it. This will let the flavors blend together nicely. |
| The possibilities for making the perfect sauce are | | | | When heading into the U.S. states of North and |
| endless. To make it sweet you can add some brown | | | | South Carolina many barbecue sauces will be vinegar |
| sugar or honey. If you'd like a spicier sauce, chop up | | | | based. The vinegar is a great addition to any grilled or |
| some red chili peppers or some jalapenos. You can | | | | smoked meats since it penetrates deep inside the |
| even give your sauce a fruity flavour by including | | | | food, giving it a sharp and tangy taste. The |
| mangoes, apples or even some strawberries. | | | | advantage of using vinegar is that it tenderizes the |
| Here is what you'll need to make the traditional | | | | meat, making it easier to pull off the bone. Like any |
| Kansas City barbecue sauce. It's thick and the sauce | | | | other sauce it's best if you make this in advance to |
| is great with some pork ribs. The preparation time will | | | | give the flavors a chance to mix. |