BBQ Sauce
We all have a go-to BBQ sauce in our repertoire of bbq recipes. Ours used to be Nic’s ‘Not So Secret’ BBQ Sauce, which had some texture with chopped onions but we have worked on another version.
Common ingredients in a bbq sauce vary, but there are some staples:
- base: tomato eg ketchup, vinegar or mustard
- sweetness: sugar, honey or maple syrup
- acidity: lemon juice, vinegar or worcestershire sauce
- spices: garlic, paprika, chilli or cayenne powder
- liquid: apple juice, soy sauce or bourbon
There are so many variation in the US alone such as Kansas City, Carolina, Texas, Alabama White Sauce and Memphis to name but a few.
We developed this recipe when we cooked Chicken Lollipops for the first time. BBQ sauce is a fabulous friend to chicken or ribs.
Tip: Apply only during the latter stages of cooking to prevent burning (as the sauce generally has a high sugar content).
Cooking surfaces
BBQ Temperature
Ingredients
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup ketchup
- 1/4 cup water
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tsps paprika
- 1 tsp smoked paprika
- 1 tsp chilli powder
- 1 tsp cayenne pepper
Equipment
- I use the amazing Tefal Ingenio stainless pans to make my sauce on the BBQ.
Method
- Set up your Big Green Egg for a direct cook at 160°C with the stainless steel grid.
- Pour the oil into a saucepan and place on your Big Green Egg to heat up.
- Once the oil is hot, add the garlic and fry down for 2-3 minutes.
- Add all the other ingredients and let simmer for 15-20 minutes until the sauce has thickened.
You can freeze any left over sauce as long as you didn’t use a basting brush in the sauce, which came into contact with raw meat.
I use a separate bowl for the sauce I plan to use for basting to avoid any cross contamination.