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Master Class Barbecue Sauce recipe

This is champion barbecue master Paul Kirk’sgreat barbecue sauce recipe. Versatile and easy to make, anyone of the ingredients here can be altered or omitted to givethis sauce a different flavor profile altogether. Just rememberKirk’s words of wisdom, “The key to a good sauce is thebalance of its flavors. For every sour note, add a sweet one;for every hot flavor, add something mild.”

Recipe: Master Class BarbecueSauce

1/2 cup dark brown sugar, firmly packed
2 tablespoons chili powder
1 tablespoon black pepper
2 teaspoons sage
1 teaspoon ground allspice
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon cayenne (optional)
1/4 teaspoon ground mace
1 cup white vinegar
1/2 cup clover honey
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 (32-ounce) bottle of ketchup

  • Combine all of the dry ingredients ina nonreactive saucepan. Blend in the vinegar, honey, Worcestershiresauce, and soy sauce. Bring the mixture to a boil.
  • Stir in the ketchup, being careful thatthe mixture doesn’t pop and splatter. Reduce the heat and simmerfor 30 minutes, stirring occasionally. Adjust seasonings to taste.
  • Use the sauce warm or chilled. It willkeep for several weeks in an airtight jar in the refrigerator.

    Makes 6 cups.

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