It is one of my favorite seasons of the year, barbecue season!
And I don’t know about you, but sometimes I get the urge to barbecue and have
no barbecue sauce at hand. I hate running out to the store for just one item,
so I have learned to make my own sauce. I have already shared a local recipe
for Sugarfire Smoke House Coffee Barbecue Sauce (that will always remain one of
my faves), but a new candidate has emerged in the form of this basic barbecue
sauce recipe from my new favorite barbecue book, BBQ&A by Myron Mixon. I
whipped some up yesterday afternoon, and grilled some St. Louis-style pork
steaks. Dinner was amazing! This sauce is so good I could eat it with a spoon.
I won’t, mind you, but I could. You’ll feel the same way. Try it!
Barbecue Sauce
From BBQ&A by Myron Mixon
2 T. onion powder
2 T. garlic powder
2 cups ketchup
2 T. paprika
2/3 cup apple cider vinegar
2 T. Worcestershire sauce
¼ cup dark brown sugar
2 T. honey
2 T. maple syrup
2 t. kosher salt
2 t. freshly ground black pepper
Combine all the ingredients of the base in a blender; pulse until thoroughly combined. Pour into a medium pot. Over medium heat, stir continuously until the sauce is heated through. Do not allow it to boil. Remove from the heat and use the sauce immediately, while hot.
If saving for later use, allow the mix to cool, then pour it into a large bottle or container. Store in the refrigerator for up to six months.
From BBQ&A by Myron Mixon
2 T. onion powder
2 T. garlic powder
2 cups ketchup
2 T. paprika
2/3 cup apple cider vinegar
2 T. Worcestershire sauce
¼ cup dark brown sugar
2 T. honey
2 T. maple syrup
2 t. kosher salt
2 t. freshly ground black pepper
Combine all the ingredients of the base in a blender; pulse until thoroughly combined. Pour into a medium pot. Over medium heat, stir continuously until the sauce is heated through. Do not allow it to boil. Remove from the heat and use the sauce immediately, while hot.
If saving for later use, allow the mix to cool, then pour it into a large bottle or container. Store in the refrigerator for up to six months.
Makes 3 1/2 cups
If you want to give the Sugarfire Smoke House Coffee Barbecue
Sauce a try, click here.
This post contains affiliate links.
3 comments:
That BBQ'd pork steak looks so good, I wish I could grab it off the page and eat it right now.
I'm in the St. Louis area and I've heard that in some parts of the USA they don't eat BBQ'd pork steaks. If that's true, they don't know what they are missing. Your sauce recipe looks good. I started trying to make my own sauce last year when we couldn't get any of our usual old standby Maull's BBQ sauce. I think they are making it again, but I will still give your recipe a try.
I'm not sure I've seen that cut of meat here! I need to ask at my meat counter next time I'm there. The sauce sounds amazing!
Looks mouth-watering Pattie. That sauce looks like something I could handle!
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