Barbecue sauce! Win. And the good brown stuff too, not that red crap Dairy Queen insists (insisted? I dunno if they even still have the things) on slopping all over their “barbecue sandwiches” in quantities that reach “a little meat in your sauce” proportions and which still give me ‘Nom flashbacks. The horror, the horror…
You know, I bet a shot of molasses might work in this instead of the beer, for just a little extra sweet. This shall be tried.
I had no idea BBQ had to be simmered. Thanks for that, otherwise I’d have given up on BBQ sauce, since the store-bought variety always blows and I don’t feel like making something up. I’ve been using a very good rib rub, though, that actually has quite a few of these ingredients, so I’ll definitely try this when I get that book in the mail. Thanks again man!
I always winged it with my BBQ sauce. I use the beer marinade that I marinade my meats in, bring it to a simmer, then add all that stuff in (or whatever is in my kitchen at the time…) plus some Jack. But this, this will help me remember what I need to keep stock in my kitchen.
This looks and sounds amazing. I’m going to give this a go soon, but i wanted every ones thoughts on beer choice. Is there a specific kind of beer that would work best? I would imagine you could try several and get a different taste each time. Plain ol domestic or something like a woodchuck for a sweet apple flavor, or perhaps something more exotic? Post some suggestions please! 😀
Okay, my bad!
I realized I used *twice* the amount of ketchup as called for. That’s why it made so much! (What I get for trying to convert cups to oz. in my head!)
It still tastes good. I’m gonna make the sauce the *right way* and see how they compare.
This is very similar to my recipe minus the beer. I’ll add that next time. Try adding a chopped onion
and a can of Rotel tomatoes. I made pulled pork earlier this week, and my husband said it was the best I’ve ever made. I can’t wait for my book to get here!