When I tell people I make my own barbeque sauce, I get one of two reactions. About 2% of the time, the response is a slight head nod with big eyes and a "Me, too!"
The other 98% of the time I hear, "Are you crazy?!? Why would you do that when you can purchase it in a bottle?"
There are many regions of the US known for vastly different styles of barbecue: Kansas City, Texas, Carolina, Memphis. And I have been in many a great debate as to what region reigns as best barbecue. While I currently reside in and love California, my roots are from Kansas. Because I was raised on this lip-smacking, finger-licking wonderful sauce (please recognize my mom for giving this recipe to me 20 years ago), I have a preference to Kansas City Style Barbeque. (And it seems the target market of the bottled sauces are for Kansas City Style Barbeque.)
It is my intent to convert the 98% who purchase bottled barbecue sauce into homemade barbecue sauce loving people because the flavor is far superior...just in time for your Memorial Weekend grill party!
- 36 ounce bottle of ketchup
- 2 cups water
- 1/2 cup light brown sugar
- 3 tablespoons Worcestershire sauce
- 1 teaspoon garlic salt
- 2 tablespoons apple cider vinegar
- 4 dashes Tapatio Salsa Picante (or other hot sauce of your choice)
- 2 teaspoons dry mustard
- 2 teaspoons chili powder
- 2 teaspoons liquid smoke
- 1/4 teaspoon cayenne pepper
- 1 teaspoon fine grind black pepper
- Combine all in large saucepan and simmer on very low heat for 60 minutes.
- Keep in refrigerator (I return to the ketchup bottle which has been cleaned and appropriately marked).