HOW TO MAKE YOUR BBQ SAUCE TASTE BETTER

oMG what I’ll eat oMG who funky oMG yesI’ll eat who that be here that’d be mefollow e what’s up oMG follow II gainedKang Giga key chain what’s going on Idare you to wear our the day baby welli’ma tell you I was gonna wear all overhere today today we are going to suit upa good barbecue sauce I’m gonna make mybarbecue sauce my way so basically whatI’m gonna do is try to make this wasvery very short video as short as I canmake it because I already have my pot onthe stove already over here but before Ido that I wanna just say I would like tothank the Moses and the fathers auntiesgrandparents anybody that’s taking careof kids that putting a time in with kidsmentoring kids any of that I would justlike to tell you that I admire you Ithank you and I appreciate you for allthat you do okay babyI appreciate you so we’re gonna getstarted and I’m telling you what thebase of my sauce is gonna consist of isvinegar and when I’m making I’m making alot of barbecue sauce so this doesn’tlast me out the barbecue season and anyother time I’m doing baked barbecuechicken or anything this is gonna lastme so I’m doing it big so y’all get tosee this so by me using two of thesecrap originals I’m using two craporiginals and I’m using one like bigsweet baby right and not start addingthis because I like the flavor of it butat the end this is probably about theonly one that I will pick up and maybe acraft Mesquite that I would just pick upand use without souping up so let’s justget started with this now I will tellyou with these big ones to use a cup anda half ofgirl heard these these big ones since Ihave two and then maybe a half a cup forthe baby right but I won’t measurearound him I’ve gone I’m sorry you lookhotso I’m measuring my back we’re gonna letthe vinegar come to a ball before we doanything else I did try to rush it butit didn’t just happen so we’re gonna letthis come to a boil let me tell you twoother things you’re gonna need you’regonna need cayenne pepper okay but Ilike to actually put a little more of akick in when it’s for me but when it’sfor other people I try my best not tooverheat it so I try to make it complemokay you’re gonna also need some mustardwe don’t need some mustard we’re gonnafinish this one you’re gonna need somewishes all right so we’re just a sauce Iguess I say they’re right British sidesauce you’re gonna need that and I useFrench’s mustard and you’re gonna needsome hot sauce I’m gonna start off witha half a bottle and I have a half abottle maybe a little under half of Ihave another one if I have to use somemore hot sauce and the key to this isyou gonna have to consistently tastethis to get the consistency that youwantit’s especially the consistency that Iwantyou’re gonna need onion powder andgarlic powder you’re definitely gonnaneed that and you’re gonna be I wantsome brown eyes shoot should oh my focusback I’m going a different octave atthat point cuz I’m still dreamingso okay forget that part and we’re gonnaneed some of the lemons so right here Ihave a total of four name is cut in halfbut we’re gonna see if we’re gonna needall four of them for right now becauseit really cuts the twangy mess we’reactually getting but trying that youreally need from the vehicle to kind ofcut the vinegar down just a little bitso we’re gonna do this we’re gonna seewhat’s known happy okay we got a littlesmoke going on over here so why we gotthe smoke going on I’m a brain guy overhere so y’all can see everything that Ipoured into this and how I’m doing thisand y’all can look into the pie and seewhat’s going on cuz y’all don’t need topay attention to me pay attention to thefood and you’re gonna need some ketchupI’m sorry I forgot to show you out itsome ketchup okay so that’s definitelywhat we don’t need to spews thisbarbecue sauce up the way I like it tobe okay let me give me a little ninehere and open up my barbecue sauceand I love this crap original tool it isreally really good as well don’t get ittwisted it’s a good it’s a good sauceand I love it as my base sauce okay sowe wanna pour that into that vinegar andthen if I don’t put enough vinegar inhere trust me we’re gonna just add somemore that’s all we’ll just add some morebut I believe by my eyes I put enough inhere and trust me I’m gonna put this onmy head to get the rest of this out ofhere a little bit to get the rest of oursauce out of here so it will not go awayso so far we looking good with the ratioof the vinegar by my eye okay okay let’sget the porn porn porn porn porn pornporn forming there we go we stilllooking good on the ratio look at thatvinegar still at the top even though wedon’t add it to big container for abarbecue sauce okay now we’re gonna domiss sweet baby Ray’s I’ve been doingthis for a while so I can I’m I’m prettywell when even if you don’t you put toomuch vinegar that’s what the ketchup isfor okay but you want this vinegar inhere like this because it doesn’t thinout the thickness of it but we’re stillgonna have a thickness of it it’s notgonna be a watery sauceI promise you it will not be okayhappy to get it get as much out and thenwe’re gonna add a little vinegar in hereand shake that up anyway so it’s notgonna make a difference let me get agood spoon that I want to use so now wewant to kind of mix that vinegar andit’s all up together as we get higherokay you gotta lose when you gotta weighin to get hot where it loosens up and itsolve all that vinegar but we’re notthrough pulling stuff in here where it’sgonna get hot and do all of that wegotta wait till it get hot okay okay seeyou don’t have that realm of thatvinegar anymore I think I did perfectwith that absolutely perfect iron thatreally really well y’all excuse me whenI leave my spoon in here because I’mjust for the add go ahead and add mymustard I’m trying to finish this onenow don’t worryI just won’t get rid of it if you’redoing this I got another one add thatmustard and you don’t use a whole when Isay about 1/2 it just depends on howmuch you make it I’m making enough ofthe year so I won’t have to worry aboutmaking no more and if I have to add moreto the consistency we will we will okayyou still got a thick texture it stillgot all of that going on for it okay Idon’t want to burn it so you make sureyou either you start off on the highheat with the vinegar and then you addthe rest and I’m gonna tell y’all thisis a good to make this house it shouldtake you a good 30 minutes really okaywe’re gonna go ahead and add in our ourum our garlic powder this is yeah thisis the garlic powder salt I’m just gonnacover a little bit around the top likethat because of the mount that I’mmaking and we’re gonna add our onion anddo the same amount around the top andthen we’re gonna add in the cayennepepper now this is this amount is up toyou and how much you wanna add it butI’m gonna add that much well maybe alittle bit because the brown sugar willcome on you know help do what they needto do move this stuff out the way thatI’ve already used and let’s get that allintegrated in you know okayokay I’ll let in here get it turnedaround I tell y’all I know this mightlook different to y’all but I promisey’all this is delicious this is like ohmy gosh this is goodnow we’re gonna let the seasoning andthe armVIN occurred and the barbecue Styleskind of come up a little bitwhere it is boiling a little before weadd anything else okay I’m gonna do thatfirst so I’m gonna let this get hotfirst and I’m gonna mix it up a littlebit more and stir it up a little bitmore so I can get down to the bottom wewant to get down to the bottom of thingsokay yeah and trust me this is gonna mixa really good especially when they gethot but I’m gonna tell you the limit isgonna be last because the lemon is gonnadetermine everything how much more weneed to add how much dis how much – sowhat I’m gonna do is I’m gonna let thisget hot and once they get high I’ll beback to y’all okay so I see y’all in aminute maybe in a flash okay y’all I’mback now so anyway what we did wasnothing different everything that Ishowed you I’ve done and like I said youhave to do a lot to your taste so anywayI got it hot enough now and stirred inreally really well everything that weput in as for is the barbecue sauce thecayenne pepper the garlic powder theonion powder all that and the mustardand everything so now we at the pointwhere we’re going to add our hot saucewhich I’m gonna use this whole half abottle of hot sauce whole Heyokay I don’t think we’re gonna need anymore I think that’s gonna be a greatmeasurement to this but if we do guesswhat we got it get all the way down atthe bottom down him on the medium heatbecause we don’t want to burn it at thebottom be really really don’t okaythat’s a good whisk all right and nowwe’re gonna add our wishes our sauce andI would say with the amount that I haveI would say do a half a bottle of wishesour sauce because of the amount that wehave and a couple more drops there we golet’s whisk that in we at the top helpthe sauce but I got some folks comingover so we’re gonna need some of thisback yourself don’t put the wrister forme okay at this point I’m gonna tastethis a little bit to see if I need toadd anything that I have already addedin here see if it’s perfect or it’s notI’ve been making this sauce for someyear a couple of years now about fouryears nowmmm that’s perfectput that in trash kind of on the doubledeal that’s perfectI mean that is perfect I don’t have toadd anything elsewell cutter it’s four is going back youninny back six now I’m gonna add myketchup and I’m not gonna say a half I’mjust gonna say let’s just do a cup abouta cup of ketchup for my amount that Ihaveso everybody on got they filled in herehon and the lad if this turn I do but Idon’t have to add nothing else into thislet me get my spoon ready then we’ll beadding the lemons and then we will putthis on simmer and it will simmer withthe juice and the lemon swimming in himfor about getting a new spoon this thinghmm okay okay that’s perfect but then inthe trash now we’re going to squeeze ourlemon juice in here and we’re gonna holdour hand over here so we don’t have anyum any seeds to go in I’m gonna dropthat there now remove my trash can soI’m gonna be going all across the floweven though I got a mop and when we getto fixing this and I’m making mybarbecue sauce cause I’m gonna do bakedbeans for y’all as wellso y’all will be looking out for thatbehind the barbecue sauce cuz I use thebarbecue sauce in my big beans very firmso let’s get this all done we’re gonnastart off with a good five minutes I dohave a squeezer but I rather do it thisway because with my hand I just feellike I just like it better that way weget all this juice in you knowokay dip dab on them see so that’s fourI think I Medusa six because how bigthis pot is I barely made it with thispath and I started to use one let’s takeone so let’s see how it tastes with thefive get that down in there and Ipromise y’all how you got up in therehand out all things you ready to doinstead of getting down there you gotall up in there trying to make me make amess let’s do the hurricane season downup in him hey sorry about that John Idid kind of scoot it around it I’mliving a little too fastand it went over give me something toclean up that’s all it isokay we have an add our brown sugar sowe need to add our brown sugar NYX butwe don’t add some of the living in solet me get my little brown sugar out butI’m gonna have to taste this so I knowhow much I think I need to add it inthere alright give it another stonesince I don’t whip appeal that up inthere let me see the thing about it isto taste it you gotta taste itmmm-hmm we would not need a lot of brownsugaryeah also I’m gonna get like a schoolcan y’all believe it today is FridayI’ve been they work out this so we’regonna do about one two three big scoopslike that and this is light brown sugarand you can use dark brown sugar itdoesn’t matter them one other oven immaneed and some more lemon juice butthat’s okay it’s not an issue as far asthe rest of the taste that I looking forI got itI’m gonna be careful this time aroundthese lemons I don’t want it sweet but alittle sweet is not bad but overly sweetI don’t want my my own barbecue sauce tobe sweet not overly sweet that you don’ttaste everything else that I put in solet me get another spoon and let’s trythis againI’ll say about two more school ofchildren two nice big schools and thenwe’re gonna finish it out with the lemonand we’re gonna let this simmer like Isaid we’re gonna let it simmer for about20 minutes on the simmer not up on thehigh heat I love that you let it finishyourself outand I washed my lemons oh I did all thatbefore I put y’all along here becauseguess what whence this cool down we’regonna take the pulp from here and justsqueeze it all night cuz it’ll be readyit’s gonna be loose it’s gonna basicallyloosen up in there anywayokay so we use all the lemons which Ifigured I was gonna do anyway because Ilove the lemon the lemon really justgive it everything when you do it thisway okay all right let’s twist and shoutto use the shell not too hard and we’renot worried about this bubbling ovalbecause it’s not and guess what you saythe containers that you put it inbecause once it comes down from the heatand everything you just pour it rightback in them already clean them when Icut you off I already clean them out soall you do get a school I got a schoolthat I could just take it and pour itright on in thereyou drop the scoop in and use the armwhich Carla intend Eddy there you gothere you goI’ve got tasting everything so I’m gonnataste this last time get my last littlespoon in fact I’m just gonna use thisscoop by the end of the scoop that I didthe brown sugar on and see what ittastes like now not over it hmmmI don’t need anything not one thing thatis really really really really good soyeah I’m gonna get that there extralighting not the way so what I’m gonnado imma let this simmer on simmer for 20minutes and I’ll be back for y’all tosee the finishing product okay y’all I’mback for the last time to show y’all thefinishing touches for the barbecues ohso I want to show y’all how I look whenit’s done you’re gonna get this bubblybubbly bubbly look let me show you y’allforgive my background got so much goingon I need to finish up before I go tobed tonightbut there you go that’s how it’ssupposed to look and what you’re gonnado is you’re gonna let it cool down andit’s gonna be fantastic I promise youit’s gonna be the best of the best lookat the other look how the lemons is inthere and now you do is once it cooldown you take the lemon and you squeezethe lemon since I’m not gonna show y’allthat part because it’s too hot to do itso I’m just showing you just take it andsqueeze all the juice out of it and putit in the sauce in there to just give itthat extra Twain okay so let me taste itbefore y’all go and make sure that it’sperfect enough for me in my eyesight cuzyeah I’ve been asked the most stuff intoit if I had to so let me make sureas soon as they calm down and thatsqueeze that lemon the rest of thatjuice from that lemon into them that’sgonna be delicious y’all mm-hmm that’sall but anyway I want y’all to come backI want y’all to like subscribe hit thatBell button tell people about me ify’all like what child see give me someideas I got one person that wants me todo something I’ll give him a shout outswhen I do a viewers Choice I got enoughof yours choice to do so y’all will seethat very very soon so I’m going out toa comeback following oMG what silac eatoMG hope ye o mg yeah I’ll eat who thatbe here that’d be me HeyOh