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All-American Barbecue Sauce – Food Wishes

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[youtube https://www.youtube.com/watch?v=DQ48ndmXIa8&w=560&h=315]

hello this is chef john from food wishes comma with All American barbecue sauce that's right I am very excited to be showing you my take on America's most popular style of barbecue sauce which of course originated in and around Kansas City and I really do believe that if the average person knew just how easy and simple and incredibly fast this was to make it home they would still buy it at the store but thank goodness you're not average because after you make a batch of this and taste just how incredible it is I don't think you will ever buy that stuff from the store again so with that let's go have you started with some ketchup which is the base ingredient for this style of sauce which is why if you can try to use a good one and I generally go for the non corn syrup version of America's most popular brand and then to our ketchup base we have to add our sweeteners and I like to use two some brown sugar and then the thing that makes brown sugar brown which would be some dark molasses which is never not beautiful and then to balance all that sweetness we need some tankyness which is why we will pour in a whole bunch of white distilled vinegar which is nice and high in acidity but neutral in flavor and then once that's in there we'll go ahead and add our powdered peppers which will include some smoked paprika or regular paprika some chili powder and of course some cayenne and how much depends on how spicy you want this and then finally some freshly ground black pepper and then we will finish this up with the spices which for me are going to be some allspice which tastes like all spices plus a little bit of coriander which by the way is the spice that makes pastrami taste so good and then lastly we will finish with a little bit of cumin and that is going to be it for me and then we'll simply take a whisk and give this a very thorough mixing so yes compared to a lot of barbecue sauces a relatively short ingredient list okay one of the big reasons people prefer this stuff from the store – somebody's homemade sauce is that the home versions tend to overdo with the spicing and I don't mean spiciness I mean the spices like mace and cinnamon and a bunch of other stuff people put in whereas your average store-bought sauce tends to be much more subtly spiced and well balanced but having said that you go ahead and add in whatever spices you want I mean you guys are after all the bosses of your barbecue sauces so taste and tweak as you see fit and that's it once this is mixed up it's done and does not need to be cooked I mean you can if you want but generally this is gonna get heated through when you serve it for example when you brush them on those ribs to glaze them when you're grilling so I don't cook this sauce but what I do like to do time permitting is wrap it up and let it sit in the fridge for a day or two to give all those flavors time to develop which point is ready to use for things like pulled pork sliders which is a great delivery system to judge any barbecue sauce okay a smoked and pulled pork shoulder has a relatively neutral flavor which allows you to really taste what's going on with your sauce and what's going on with this one I think is a perfect balance between sweet and tangy which of course you can also adjust to your taste by altering the amounts of the sweetener and vinegar but if you do enjoy those very popular Kansas city-style sauces from the store I really think you're gonna love this and of course if you wanted to taste that on something a little less neutral I find it absolutely fantastic on some highly seasoned ribs like these amazing salt and pepper ribs which I am going to show you how to make an upcoming video very soon since those really were absolutely stunning and of course you'd want to just keep your fancy homemade BBQ sauce in a bowl which is why you can always funnel it into a squeeze bottle and I keep that in the fridge until you're ready to use it although in the barbecue joints they don't refrigerate the sauce and you probably don't need to since it has such a high sugar and acid content but anyway that's where I keep mine until I need to pull it out and squeeze it over some salt and pepper ribs did I mention those are coming up so please stay tuned for those but in the meantime I really do hope you give this all-american barbecue sauce a try soon so please follow the links below for the ingredient amounts a printable written recipe a much more info as usual and is all we enjoy you

Source: Youtube

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