How To Make At Home: PANTRY SAUCE with Dr. BBQ

[Music]hey guys hirako travel guy thank you forwatching and don’t forget to subscribeto this channel like it rate it share itmake the bell ring and don’t forgetevery day at 4 o’clock Eastern we drop anew video all in celebration of traveltoday we’re going to learn how to makepantry sauce with my good buddy dr. BBQdown in st. Pete Florida dr. BBQ good tosee you man Eric been a while it’s beentoo long already Mike now you’re one ofthe few guests that when I actually sayyour name I can feel me start tosalivate well that’s quite a complimentI’m used to seeing you though we’re atsome cool location together it’s kind ofweird not touching you we are hunters weare huggers it’s true but you know whathere’s what’s cool about this right heretalk about a cool location I got my myhome set here that we’re on and then weget to we get to a little insight as towhere you are which is are you st. PeterClearwater st. Petersburg this is thisis my new studio it’s also my backyard Ilove it and I’m funny we were talkingabout this interview of what time of daywe were gonna duck this area you’re likeoh well the light he’s not so good atthis hour this hour this hourthis dude is working it out I love itthe natural thing yo the Sun goes overthere and it gets on me it it wrecks theshop just I mean please let’s face itit’s about what you’re making and you Imean come on we were talking last weekabout what can you do with the house howcan you start to tackle these challengesone of them and one of the easiestthings is you and I have had hours longdiscussions about salad dressingsmarinades homemade mayonnaise andthere’s so much of that that you canmake at the house and I was reading anarticle do you wrote years ago in Food &Wine magazine because you are dr. BBQ Imean commercial about pantry sauce aboutbarbecue sauce and you can make your ownbarbecue sauce at the house and yesthere are a million ways to do itI’m so glad is that what we’re gonnamake today well we’re gonna make thispantry sauce I guess it’s kind of abarbecue sauce job that the genesis ofit barbecue sauce in general it’s easyto make and and you should be working Ialways joked about you’re working onyour lifelong mother sauce that youstart your first barton sauce you makeyou change it tweak it and 20 yearslater you finally get it just rightI do they have invited it to use at therestaurant now and that most people dounfortunately there’s so much good stuffout there now like small bad stuff a lotof people have gotten away from it it’sa shame because it’s just not that hardnow this is a little different when myfirst cookbook came out in 2005 food andwine wine and dish promote the book asyou an article about it which was reallycool enough but they wanted an originalrecipe they didn’t want to use a recipeout of the book because its food andwine and they wanted to own this foryears to come so I had accomplishedsomething I had this idea of it what ifwe made any chicken wing sauce that justwas things that you had in your pantryand it couldn’t be any simpler so I didand and it’s funny and they used it theyliked it they made a big photo shoot outof that wings with the pantry sauce onit they just thought it was a cool ideait actually was in their book you knowthey do a urine book with the bestrecipes of the year and it couldn’t beany simpler and I just looked at ityesterday they’re on their website it’sstill there from 2005 it has almost 4000reviews and they’re all five stars it’sfive star review it’s really great soyou know do something like this and youknow if this one’s a little too spicyfor you just put a little less hot saucein it you like it sweeter put a littlesugar it’s not an applicator all rightwell let’s start with the ingredientslist first what are we gonna need to getout and get on the counter it’s allright there in your fridge a ketchup soysauce Jishan mustard or some kind ofmustard hot sauce and a little bit ofbrown sugar now you can substitute justabout any of this you know any kind ofsugar is gonna work any kind of mustardany kind of hot sauce ketchup wellyou’re gonna need that right if you’vegot kidsyou’ve got ketchup in the house theirbreaths I really don’t like ketchup butI use ketchup in lots of differentsauces cuz it’s aavailable to me it’s got that basic youknow it’s got that tomato situationslittle vinegar in it it’s got somespices in it I’m noticing here even aswe start where’s the salt and pepper sowell it’s all in there I mean this soysauce I do this a lot I use since theday I started cooking and discovered soysauce I’ll often use soy sauce insteadof salt that just seems like a logicalthing to me because it tastes betterthan time but it’s really salty I don’tbuy the low salt stuff I buy real soysauce and just use the right amount andpepper well I got a whole quarter cup ofhot sauce here we sure don’t need anymore pepper than that don’t think aboutjust salt and pepper okay I wantsomething you know when you make a sauceit’s all about that balance so you needa base like you said ketchup it’s alwaysa great base because it doesn’t suckenough and anything just about anythingcan go in with the ketchup and make itwork so then you need something saltyyou need something sweet you needsomething spicy and you need something acity that’s the things that make up a agood barbecue sauce so now this doesn’thave a lot of acidity in it the mustardsgot vinegar bars the hot sauce gotvinegar so I guess it does that morethan I’m even saying you know those arethe ingredients they can come from a lotof different place one of the amountswere working with here so it’s one cupof ketchup 1/4 cup of hot sauce you canyou can drop that down a little bit ifit’s hot for you 1/4 cup of soy sauce1/4 cup of mustard same exact amount anda tablespoon of brown sugar now youmight want to double this looking backat this recipe I probably would havemade a quarter cup of brown sugar aswell because there’s a lot of hot saucea lot of salty again it’s all about thatbalance but I don’t know I would tastethe digital and I will see what we gotall right so it’s real simplethat’s the ketchup mustard this was astone ground you John any kind ofmustard is gonna workthis was Crystal hot sauce I don’tgenerally mess with them crazy hot onesif you like that stuff good for you yepboy sauce I use Kikkoman I’ve been usingthat forever it’s salty to beat butthat’s what it is you just make it workin your recipe I don’t give me a mo saltsoy sauce doesn’t make any senseand then brunchagain you could use you could use rawsugar you could use white sugar for thatmare now the recipe that was in food andwine called for marinating the wings inthis and then basting the wings only toabout 3/4 of the way doneif you marinate you know sauce like thisyou can’t leave you can’t eat it thatyou can boil it to get it safe but oryou can just brush it on but stop whileyou’re still cooking it doesn’t need tobe Merritt used as a marinade it alsogrit as a soft the brown sugar in herethough if you’re gonna just use it as asauce I would throw it in the microwavejust enough to melt the brown sugar getit mixed in first of all I’m actuallystunned at how easy this isnow can we use this as a straight-updipping sauce right away as is you canuse it just like it is you make a littlegrainy from the brown sugarI would probably throw it to microwavefor a minute or two just to warm it upenough to melt the sugar but other daysyeah that’s what it is though you coulduse it as a marinade but then you’regonna have to cook it or some I like itjust as a straight-up sauce man and whatare the applications here we’ll talkabout our proteins wings chicken wingschicken for sure would go good on fishor go great on some fish is it’s kind oflike a spicy barbecue sauce don’t forgetthat soy sauce in there too that’s gonnagive it a little bit of an Asian kind ofkick to itum I think even beef I think it wouldwork on some some beef like some beefribs I think it would be great pork ribsI think regular old barbecued ribs Idon’t I haven’t tasted in a long timeI’m gonna give it a try all right let’ssee I haven’t tasted this recipe in 15years it’s funny when you get old youknow the balance is really good I don’tknow if I would add some more sugarbecause I’m not trying to make a a sweetbarbecue sauce the soy sauce is justenough the mustard gives it that littlebit of vinegar kick it’s hot but it’snot too crazy hot how long is this saucegoing to last I throw it in therefrigerator how long well every one ofthese ingredients lives in yourrefrigerator for months so I don’t seewhy combining it would make anydifference I added all month six weeks Ifindand leave it in longer than that butit’s gonna hang around you could put ita bottle and just kind of keep it aroundif you like it but you know I reallywant to touch on what you said aboutmaking it making it your home every oneof my recipes every one of my cookbooksI try to really emphasize that if youread a recipe you know you may not be anexpert to just look at it and say wellit’s got too much of that or too littleof that but when you make it and tasteit if you think this needs to be sweeterthat can put something sweet in it andthen next time just put that in from thebeginning you know you always shouldmake it to a you and your family inparticular you know just because I likeit doesn’t mean they will so make it fitfor everybody well I’m glad youmentioned that too because what’s coolabout this segment which we’re callingI’m hungry will travel soon what’s coolabout this is that somebody can hop onan airplane and come down and see youin st. Petersburg which is in the Tampaarea they’re very easy the restaurantdr. BBQ which you know I love the flavorprofiles that you have presented in therestaurant really do address a largeswath of palettes which I really enjoyedso it’s like man you could order offthat menu and just keep order and keepordering and you’ll find your waythrough different flavor profiles andyou will find your way easily throughthe proteins and through the sides andthrough the different sauces I reallythink that’s a really cool thing wellthat was the idea we wanted to feedeverybody we’re in a really eclecticpart of town we open a big barbecuerestaurant but you know you think aboutall the meat and in the neighborhood isa whole bunch of vegetarian restaurantsso we want to feed everybody though soyou you could actually eat your way eata very nice dinner a couple times duringthe week and our restaurant cannot eatany meat but I wouldn’t do that but ifit’s possible we wanted to be able tofeed everybody uh I’m gonna cross bylike a modern day diner modern day funkydiner we feed everybody it’s very true Imean listen I really am salivating justthinking about the menu you know I lovethat menu we had so much fun talkingtogether we did an episode on beyondyour backyard will you come back andshow us how to make something againDerr yeah I got my studio set up now I’mall set wasn’t that rain under it beafternoon I can do this any time youwantI’m waiting for one of my guests to sayuh no EricI’m very busy out here I got enough Igot I got a lot to be thank you dr.barbecue I appreciate it my friendalways good to see youEric great see man thanks[Music]hey guys this channel is a celebrationof all things travel so hit thatsubscribe button leave a comment orquestion share this video like it rateit whatever believe me it all helpsthanks for watching