NC BBQ Sauce

wake up with Matt in the morning[Music]oh hey thanks for waking up with me myname is Matt this is Matt in the morningand as you can see we’re in Studio BStudio a is gone gone done and sold thisis the new spot so let’s just get rightinto it today we’re making NorthCarolina barbecue sauce now this ishands-down my favorite barbecue saucesome people in my household don’t carefor it but I love it this is a reallyliquidy barbecue sauce so if you’rethinking we’re gonna make a barbecuesauce you can put on a sandwich andspread it not happening so here’s thefinal product once we’re done but onpulled pork I even put this on saladsI’m not even gonna lie put this onsalads this is delicious and since I’vemoved I only have a little bit left andso it’s time to make some more plus inthe next videoyou’ll see I’m making this because we’remaking quarantine pulled pork prep willbe the next video so you’re gonna wantto stay tuned for that one that’s gonnabe good so as you can see right behindme I’ve got everything started so we’lljust go ahead and jump on over there andget this go in so as you can see downhere we have one gallon of apple cidervinegar we’re gonna just be heating thisup to a boil but we can go ahead and getstarted this is 2 and 3/4 cups of sugarpour that in like so this is 1tablespoon of pepper I put a little bitmorethis right here is going to be 1/4 cupof crushed red pepper 1/4 cup ofgranulated garlic and 1/4 cup of salt Iuse kosher salt now the reason you wantto use the granulate I prefer thegranulated garlic over powder is becausepowder can kind of get all coagulated upif you will I’m going to kind of stirthis for a minute we got some more stuffgoing on though next up is going to be a1/2 teaspoon of crushed clove if all yougot is clove grate crush it up 1/2teaspoon this is going to be 3tablespoons of molasses gonna get thatin there gasps there we go 3 tablespoons[Music]stir it up here for a second last butnot least is going to be 28 ounces whichis like 3 and 1/2 cups I believe ofketchup yeah I know I said vinegar baseit is vinegar base trust me but we gotsome ketchup in here now with thecrushed red pepper let’s say you don’tyou don’t really likes you don’t like alittle kick to it you can back off onthat a little bit or if you want to kickit up a notch add some more I say addsome more but that’s just me I’m theonly one around here eaten it might aswell kick it up I take that back when Ido the pulled pork I’ll put some on itand everybody likes it they say this ismy go-to I love this barbecue sauce andit took me awhile to find the recipethat was like you’d find back in NorthCarolina and a little mom pop barbecuejoints I’ve tried a few different kindsand nothing was quite on point as thisone here this one here is reminiscent ofjust going to that littlehole-in-the-wall barbecue shack out inthe middle of nowhere North Carolina andthis is what’s on the tableand it’s in these little things get itin these you know just yeah it’sdeliciousanyways all’s we’re going to do here isI’m going to bring this up to a boil andthen I’m going to throw it on low for 15minutes then I’m going to turn the heatoff and let it get to room temp afterthat I’ll go ahead and bring you backafter I get it bottled up and show youwhat it looks likesee you in a minute alright just likethat we’re done so came up to a boil letit simmer for I did about 20 25 minuteslet it cool off just a tad bit and Iwent ahead and poured it so just use afunnel and I poured most of it back intohere we have my main storage for ita little bit in a glass jar I’ll put upand really just wanted to highlight thedifferent different ways to store it putone in a little bottle I’ll have sit inthe fridge ready to go then of coursee-cigs got these from a restaurant thatclosed down what it’s my favorite onesStephanie said what is this hmm what doyou do anyways there we go this barbecuesauce it is quick and easy just take allthat stuff throw it together bring it toa boil let it simmer package it upthat’s it and it’s really good I love itagain it’s this is not barbecue saucewhere you’re gonna take and spread itrightthis is liquidy barbecue sauce but it’sdelicious heavy on the vinegar basedit’s got some spice to it which I reallyloveyou can add some more red pepper flakesif you need to but anyways that’s whatwe got that’s North Carolina barbecuesauce the real deal in my opinion andagain I had to make this because we’redoing pulled pork we’re doing quarantinepulled pork prep on the next video whatwe’re gonna do is I’m gonna I’m gonnause a different rub on the pulled porkwe’ll go through the whole process butat the very end of it I’m gonna show youhow to package it well I mean if you gota vacuum seal you just vacuum seal itbut I’m gonna show you how to get asclose to vacuum seal without a vacuumsealer with just a ziploc bag so I’mlooking forward to thatplus plus you know who wants to havejust froze everybody’s buying frozenpizzas I don’t get itlet’s have some pulled pork let’s havesome ribs let’s make some brisket that’skind of where I’m at with thatso anyways looking forward to see aseeing you next week on that video we’reback at it here in Studio B so we’reback up and run and see you next week[Music]