BBQ Sauce!

okay we are live with barbecue saucetoday it’s so funny because I completelyforgotten that this weekend is MemorialDay weekend like I’m just it doesn’treally mean much I know right so didthat one use when you posted about theabout Memorial Day I was like oh rightthis is this was a smart one it wasentirely because I had some I have somechicken thighs in the freezer that Iwanted to use tonight for dinner and Ithought well maybe I’ll make somebarbecue so it was a little self-servingto pig BBQ today it’s definitely thetime of year when people are doing moregrilling you know I think everybody’ssort of sick of their kitchen so headoutside and grill if you have somethingthat you can just throw in there andhave an easy dinner okayyou’re not having like big Memorial Daygatherings you know you could still havea little party at home so this could bepart of it yeah and we also talked aboutyesterday I remember a couple years agoI was had planned on making barbecuesauce and I don’t think I ever ended updoing it sadly but maybe this will bethe summer I do it I’m put in mason jarsand give as gifts because I think it’ssuch a having homemade barbecue sauceand your fridge is like one of thoseedible gifts or treats that you can giveto someone it’s really lovely I thinkI’ve been yep first gift since my livedin Stonington burrow where the housesare really close together the yards arevery you know small and so I feel likeall of my neighbors have been helping torun through this process like walkingthem over the fence and dealing withtheir noise so giving out littlehomemade treats and gifts it’s funny tome that gifts of foodand especially like homemade food it’sbeen like one of the nicest things toreceive I think you know even youdelivering the kelp that day was justlike a my goodness how fun is this gonnabe and I had stopped by my parents andthey dropped off a little bag of foodfor us and it was like you I would pullout a casa milà goo possibly it was likewonderful little gifts like we’ll havemore puffs in our in our pantry today noone will ever complain about that noit’s pretty onehave fun about barbecue in particular isthat like you’re gonna make your ownbrand of barbecue sauce no matter whatbecause there’s so many variables thehead blade you are really quite the sameand so you know you’re you’re givingthem something that they probablyhaven’t had before in just that way yeahyou know we I was looking into sort oflike what the difference is betweendifferent kinds of barbecue sauce andthere’s like Kansas City and SouthCarolina North Carolina and Memphis andI and I don’t think today we’re gonnaget into any of those sort of like notlike what’s the best barbecue sauce oryou know I’m not even gonna say thatours is one particular kind or anotherthis is just kind of like a basicbarbecue it’s probably the the KansasCity I think is that the one that mostpeople are most familiar with sort oflike the sweet thick barbecue sauce islather it on to to chicken and ribs andthings like that so and it’s prettyuniversal like it’s good on on a lot ofdifferent types of meat or even like umlike grilled veggies you would enjoythat on as well whereas like I feel likeNorth Carolina which is the vinegar likemuch more vinegar and thinner it’s greatunlike cold pork but doesn’t translateso so this is kind of like a reallybasic Kansas City style barbecue saucewhich is the thick sweet sauce the whatI understand is like a Memphis barbecueis a little spicier and also typicallyserved on the side so it doesn’t youdon’t slather your ribs in it you kindof cook your ribs and then you havesauce on the side that you add to itwhich I actually really like thatversion but we’re gonna do it basicallythat the most important thing I think isI’m not sure gonna make a I’m gonna makea banner for this cuz I didn’t do it iftwo parts tomato base lined port I’mgonna make X I I’m glad you mentionedthat Laura because I was sort of goingto post the recipe but the biggest thingis that is the two parts tomato base toone part vinegar a lot of recipes callfor ketchup so to say the recipe I’mgonna be doing today is two-thirdsketchup one-third apple cider vinegarbut you could also use tomato paste youcan use tomato sauce if used too in asauce you might just need to thicken itup with a little bit of either tomatopaste or cook it down a little bit moreso we’ll be as thick as the ketchup orthe tomato paste you could you reallycould kind of use a variety of both I’mactually gonna do I have a can of tomatopaste tomato paste and a little bit ofketchup as well to finish it up and Imay increase mine I’m not fair to startand we’re just putting this in a pot andthat’s kind of it to cook it and thelonger you cook it the thicker it’ll besweeter you have more sweetness smokedhere you add more smoky flavor if youwant yes you add some cayenne so there’sa lot of flexibility here so I’mactually going to move my camera alittle bit here so we can see my studentup here really like just mix it up andthen simmer it great meant to actuallyput this into a measuring cup so I cansee how much more ketchup I needalthough I probably could figure it outby looking on the side of the labelwe’re looking at about 6 ounces justover 1/3 so I’m gonna finish up I’mgonna do 1/3 of tomato paste andthird a cup of ketchup and you’re usingtomato paste Laura using tomato pastebecause that’s what I had the most stuffa bunch of cans of those yeah I feellike running at a ketchup would be areal bummerin our house you want to use all theketchup tomato paste I can you’re apuppy hold on little puff and then Ihave some water here too because Ithought I might want to spin it out alittle bit okay so the base of the saucelike Jenna saying is is tomato andvinegar so there’s some options for thetomato base there’s also a coupleoptions for the vinegar a lot of recipescall for apple cider because it has sortof like a nice Tang that works reallywell with the other flavors that you’regonna be adding but if you don’t havethat you could use plain white vinegaror I also saw some recipes that use redwine vinegar so that’s a good option aswell and I’m just gonna use my can toestimate half as we’re doing two partslike apple cider vinegar especially forthis but white wine would work just fineyou know and it just may change theflavor a little bit but I think you’rejust at what point and then adaptingfrom there and so the next thing is thesugar and I actually put I’m going toedit this it’s about a quarter of a cupof and I’m using brown sugar but you canuse honey here you could use a mixtureof honey on that’s it we’re done herebrown sugar are you gonna use honey I’musing honey and molasses actually Ireally like the molasses flavor and likethe color that it will give to itand then I also have a lot of honeyflavorhoney’s like we’d go through a lot of itand so I’m gonna say make it use it formy granola so I may hold off on my platebut he’ll do a little bit of maybe I’llthrough the brown sugar and the molassesI think that will be really niceactuallyand so it’s just you know and again ifyou want it sweeter you add moresweetness obviously if you want itsmokier you can add are you going likehalf and half on the honey in themolasses so I was gonna do a tablespoonof peach and then taste it and see okayI think I’m just gonna I’m gonna kind ofwing it on the molasses so I did about atablespoon just to add a little bit ofthat sort of like deep flavorso we’ve got a mix here go in I’m makingmine right in the pot which because it’sso nice out how much ketchup did you addto the tomato sauce did you add ketchupalso or you just did the tomato paste Ididn’t but some recipes call for both soI’m using a can of tomato piece whichwas six ounces and then like about threeounces of the vinegar and so so it’stooth it’s a sour two parts tomato – 1part cider or one part vinegar so ifyou’re using I use tomato paste so Iused about a third of a cup of tomatopaste and a thirdcup of tea of ketchup to make 2/3 of acup of tomato base and then I added athird of a cup of the cider vinegar soif you’re gonna use tomato sauce you canuse you know 2/3 of a cup of tomatosauce and 1/3 of a cup of the cidervinegar and it’ll be a little bit thickthinner and you might want to thicken itup but if you’re gonna use tomato pasteyou could use 2/3 of a cup of tomatopaste you don’t have to use any ketchupI just only had one jar of the tomatopaste and so that’s why I use the tomatopaste and the ketchup combo ok so thenwe’ve got our sugar and our molasses andthen the next piece is adding indifferent options for flavors and wellI’m going to use some smoked paprika ohand the work this year yeah let me add alittle bit of Worcestershire first no Ijust tasted it wasn’t quite sweet enoughfor my tasteso I there’s another tablespoon ofplenty well now I’m gonna stir inrecipes right and you can if you want tomake a vegan sauce they do makeapparently vegan Worcestershire becausethis rooster sure does have I’m I thinkthat’s anchovies in it which it gives itthat real deep flavor and I’m to add alittle bit of Worcestershire and thenI’m gonna be adding some smoked paprikato have I’m just going to add a littlebit of a smoky sauce so a lot of recipescall for like some sort of like a cuplike a paprika or other sort of smokyflavor like even smokeyou know like liquid smoke which I don’tever use but that was called for in acouple recipes I looked at and we’regonna dad I’m gonna start actually with1 teaspoon because sometimes I don’tlove it being too smoky yeah I saw thatquite a bit as well I mean they didn’thave liquid smoke we do have smokedpaprika and may have missed it I alsoadd a little bit of lemon juice well I’msmart just to brighten it up a littlebit you know I don’t have a set way ofdoing this I thinkmade it once before and followed arecipe and this time it’s a little bitmore of like a pantry explorationdelicious it’s like you know I’ve saidbefore like I like to cook by tasting itand then sort of adjusting as I go andthis this type of recipe really lendsitself to that yeah and I think otherthings you could absolutely add ouronion powder garlic powder you couldswap out the brown sugar for the honeyand molasses combo and you can add somecayenne pepper if you want a little bitof spiciness I’m gonna skip that todayjust because I’m my kids you’re gonnaeat it and I don’t want it to be toospicy for them so let me get a spoon tosample my I’ve just got mine cooking alittle bit here mine’s a little bitthick already because I use the ketchupand the the tomato hits actually reallygood yeah I don’t think I’m gonna addhmm thank youthis is an interesting one to sort offigure out there’s such deep flavorsthat is hard to figure out what to addmore of well I think that the younggarlic and onion Hatter a prettystandard and liquid you know give it amore recognizable barbecue flavor so I’mgonna use some garlic powder and I mayadd a little bit more salt it’s but it’sa little bit thick so I may actuallythin mine out with a little bit of waterespecially if I want to cook it down Idon’t want it to be of it to be toothick oh that’s smelly barbecue sauce Ikind of shove I mean it looks likebarbecue sauce but you can see it’s alittle bit it’s a little bit thick yeahreally flowing at all so I want to beable to pour it and you add it after sothin it out just a little bit of waterI got so good at stirring there we gothis is more the thickness that I’mlooking forwe say if I can hold this here littlebit a little bit thinner now that itwould kind of pour off or drip off andit again as we cook it so I’m going totry to I may continue to add a littlebit of water here in there and reallyyou’re just kind of cooking to combineand then you are cooking it down to thethickness that you want and you can flipthis in a jar with a nice label and giveit to a friend or gonna use it fordinner tonight yeah I would say a prettylow temperature for that and you’rereally just kind of like cooking tocombine and to get the flavors melded somine is definitely sweet enough the saltand the garlic powder added a reallybeautiful label at your right Laurareally needed that I’m adding just alittle bit more Worster sheer yeah Ireally add the garlic powder then youlike all the time you’re like oh yeahand you like recognize that barbecuemm-hmm okay mine is actually kind oflike the perfect amount of saltiness nowand I actually think that I need it tobe a little bit so a little bit sweeterso I am gonna add a little bit of honeyto my as well we’re gonna skip the honeybut I actually think you know add a niceflavor or a nice addition yeah I grew upin New England and so we didn’t hedidn’t make a barbecue sauceand so you know barbecue for us meantlike grilling hamburgers and hot dogsand things like that but I went tocollege in North Carolina where there isyou know a real distinct barbecueculture my understanding you were thesame thing and I really do like it I’mlike a pulled pork sandwich but stillhaving grown up yeah you had a realexpectation of what it would taste likeexactly so and I think that you’re gonnafind that we try to make your ownversion like whether you think it needsmore Tang or more sweetness depends onyour frame like you can kind of keepadjusting until you get it the way youlike itthe challenge will be replicating itunless you’re really you know carefullywriting down what you’re adding yes withthis amazing sauce that you can neverget quite the same again but right now Ithink that’s exactly it and I think Imean it is a fun activity to kind ofkeep writing and one of the things welike to do in our class is when we dorecipe writing is we will actually wewill actually do the right we will havethe kids write a recipe and and thenpass it to somebody else to replicateand see if it if see if they actuallywrote it in a way that is rough you knowwhen you make it again and it tastes thesame that second person will sometimessay I would want I would want it alittle bit saltier a little bit morelemony or a little bit Tangier and thenmake their additions and kind of gothrough this like recipe writing processwhich by the way is really how recipesare developed anyways you kind of thefirst thing you do if you want to if youwant to come up with your own recipe youmissed I was taught this by somebody whocame to some place that I work we hiredthem to kind of go over like how do youknow how does a recipe developer buildrecipes and what they do is they willstart withkind of a base like okay I want to kindof do something like this so you mightbe pulling a couple of different recipesand you start to look at what theproportions are just like what you aresaying Laura about like the few thirdsto one third or two parts to one part soyou’re looking at proportions and youstart kind of getting your basicingredients together and then youdocument everything so carefully so youdo your initial recipe you document ityou test it you see okay I would haveliked a little bit more salt or theseproportions are right and you do itagain the recipe that you did but nowyou make adjustments to your originalrecipe so let’s say you did 2/3 ketchupand 1/3 cider but it was like too tangyfor you myth next time you might go 2/3ketchup and 1/4 cup cider and try itthat way make it that’s the change thatyou made and then test it to keep yournotes rewrite the recipe and then testit again and there’s there’s recipesthat you will find from differentsources that you’re like oh whoever didthis recipe tested it so many timesbecause not only are the proportionsperfect but the instructions are exactlyright and when you’re writing yourinstructions there’s two things that youdo one is new obviously say exactly whatyou need to do but when you’re talkingabout like cooking times like you askedabout heating you know you know youcould write like you know heat on mediumfor 10 minutes but you don’t really knowwhat you’re looking for so you alwayswant to say how long to heat and thenwhat to look for so until exactly untilit’s thick kind of melded so those arejust like these little tips for recipewriting that I really appreciate for aneighborhood what’s a good recipe or notyes I was reading like a food blogrecently and it was a woman who istesting all different ways to makechocolate chip cookies because of courseyou know you can have like a cakeycookie you can have a very like crispycrunchy chocolate chip cookiesome that are like pretty flat and somethat are more puffed up and so she didall these different versions by tweakingdifferent pieces of the recipe the samebasic like Toll House chocolate chipcookie recipe with like adding more eggor adding prep like changing the ratioof brown sugar to white sugar you’relike whether your sugar or whether yourbutter is cold or melted less andanother once you put the dough in therefrigerator for 24 hours and then bakedit so it was like you know cold when Iwent into the oven and then and tookpictures of all the cookies to show howthey look different depending on thosechanges that she that may be a fun onefor us to try of different ways and Ithink it’s a good you know kid to see islike you you don’t necessarily have tofollow a recipe exactly you cancustomize things to your taste but itrequires understanding the chemistry andhow like making different changes aregoing to impact the final productexactly there’s real there’s just a realscience to it which is which is greatand it’s just for for those who are sortof like scientifically inclined you cantell the people who are like the recipetesters and people who are the like I’mjust gonna weigh it and footage and thenthose who are just like I followinstructions yeah it says and that is itand you know there’s all different kindsof of cooks out there oohyour mom is a fun addition yes I would Ithink I would I would you know there’s alot of like bourbon barbecue sauces whenwould you add the Bourbon let me thinkabout this you mean thank you you haveto like I’m the alcohol so I would thinklike at this stage when we might have toresearch that to know but you know mineI think is pretty close to being doneyeah if you added in some bourbon at theend and let some of the alcohol cookI might try that I’m gonna go grab alittle now and cook it up a little bitbecause I also I need to spin it out andputting bourbon be the best way to spinout so yeah I think you absolutely couldadd a little bourbon it’s gonna add anice little little kinda definitelychoose my more adventurous eater Weswould look at that and say like dream onlady I hope you all enjoyed a weekendand your barbecue sauce and I feel we’regonna love it tonight I’m lookingforward to actually make it again andseeing what I would do differently nexttimeyeah it’s a fun thing to try at home soI definitely encourage everyone thingsto that’s like why don’t you just alwaysmake barbecue sauce it’s so easy rightand I wouldn’t like a sauce and cidervinegar if that’s all you had prettymuch yeah and and you can make a bigbatch and then have it in the fridge forquite a while yeah absolutely all rightwell thank you and we’ll talk to youlater all right sounds good talk to youlater bye