00:00You need to be making your own barbecue sauce.
00:02You know what's less expensive
00:03than a jar of good barbecue sauce?
00:06A can of tomato puree in with a big can,
00:08because if you're gonna make it, make a big batch.
00:10Barbecue sauce lasts a long time in the fridge.
00:13My great-grandmother would always say,
00:14if it's got tomato in it, it's preserving everything.
00:17Then I'm gonna put a little water in the can, rinse it out.
00:20Now you do need that thick kind of sweetness.
00:22You can do that with just honey in here,
00:24or, but my grandmother always used molasses,
00:26a little bit of Worcestershire.
00:27This is gonna give it that umami kind of saltiness in there.
00:31I like a little kick.
00:32Apple cider vinegar, this is also gonna add
00:34a little more sweetness,
00:35and just a little bit of yellow mustard.
00:36I'm gonna add in a little brown sugar also.
00:38And then just salt, pepper, onion powder, garlic powder.
00:41To add a little more tang without any more sweetness,
00:43I'm gonna go in with just a little bit
00:44of white vinegar also.
00:46Bring it to a simmer.
00:47You'll see it start to thicken a little bit.
00:49You wanna cook this for about 10, 15 minutes.
00:51Everything is already cooked, but when you heat it up,
00:53those flavors kind of infuse and steep into the tomato.
00:56And you can see how the colors kind of changed a little bit.
00:59It's gotten darker because the molasses and the brown sugar,
01:02and the tomato, as it cooks, it caramelizes the sugars
01:05in there.
01:06This is homemade barbecue sauce.
01:08No high fructose corn syrup, no sodium benzoate,
01:12or however you pronounce that.
01:13What you're gonna wanna do is let it cool completely
01:15before you serve it, because again,
01:17the flavors just start acting a little different as it cools.
01:21Give it a little taste with some grilled chicken.
01:25It's sweet, it's tangy, it's peppery in the back.
01:28It's just a good thing.
01:29Thanks, everyone.
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