Tuesday, May 22, 2012

Best BBQ Sauce

i am a dark meat kind of girl. you know when you go around the table on thanksgiving and the turkey carver asks "light or dark meat?" i am firmly in the latter group. it just has so much flavor.

it's not to say i don't like breast meat, i just find it dries out very quickly. with that said, there is nothing quite like a perfectly cooked, super juicy chicken breast. what makes that even better? when its smothered with barbeque sauce.

i have been using the barefoot contessa's bbq sauce for years. every spring i make a big batch, and store it in a mason jar in the fridge so i have it on hand. it's good on everything from chicken (breasts and thighs) to pork to shrimp.

this recipe never disappoints. i have only very minorly tweaked the recipe. i will say if you like your bbq sauce on the sweeter side, add more brown sugar. if you like it more vinegar-y, add more vinegar, and if you like it spicier, add hot sauce.

make a big batch of the sauce, fire up the grill and let summer commence!

BBQ Sauce
adapted from Ina Garten on foodnetwork.com 
makes 1 1/2 quarts

1/4 cup vegetable oil
1 large yellow onion, diced
4-5 cloves garlic, minced
8 oz tomato paste
1 cup cider vinegar
1/2 cup honey
1/2 cup brown sugar
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
7.5 oz hoisin sauce
2 tbs chili powder
1 tbs chipolte chili powder
1 tbs ground cumin
1 tsp crushed red pepper flakes

in a large sauce pan, heat oil over medium heat. add onions and saute for 2-3 minutes. add garlic and continue to saute until tender - 5-6 more minutes. add remaining ingredients and let simmer for 1 hour. let cool completely and store in an airtight container. stays good for several months in fridge.

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