This is a basic barbecue sauce that’s based on a commercial one that was available in the UK until recently.
Whilst it looks a little bit like some Kansas sauce recipes and a little bit like some Memphis ones, I don’t have the advantage of having eaten them on their home turf to say as much, so I’ve just labelled it as sweet barbeque sauce!
Ingredients
150g Tomato puree
120g White sugar
100g Smoked water (see below)
40g Finely chopped onion
10g Finely chopped garlic
24g White wine vinegar
24g American mustard (French’s or similar)
16g Molasses
10g Basic BBQ rub
8g Salt
6g Smoked paprika – I use Spanish Pimentón de la Vera Dulce (Sweet). Use Picante if you like it hotter.
1g Ground black pepper
Method:
It couldn’t be simpler: put the whole lot into a pan, simmer for 10 minutes, then liquidise it.
If you are going to be using your smoker, you can use unsmoked paprika and put the sauce into the smoker.
Smoked Water
This is what it says it is – just put some water, about 2cm (¾inch) deep in a tray/dish in the smoker and either hot or cold smoke it. Bottle it and use it as required.
Other sauce recipes:
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