Barbecue Sauce

In the kitchen, I like to know how to make things so I don't have to buy them. For instance, I routinely make my own salad dressing; I haven't bought bottled premade salad dressing in years.

On the other hand, many condiments I just buy. Take mayonnaise for example. I know how to make it, I have made it on occasion, but generally I find it more convenient to put a jar into the shopping cart. I've never made mustard or ketchup, and while they're easy enough, they fall into the same laziness category as mayo.

One condiment that I love is barbecue sauce. There are a few I like out there, but on the whole, commercially made barbecue sauces aren't all that great. For the past few years I've been experimenting with my own recipe. Lest anyone think I've devoted huge amounts of time to this enterprise, my consumption of barbecue sauce is quite small, and a 1 litre batch lasts me quite a long time. That disclaimer aside, I've dabbled with barbecue sauce making about half a dozen times.

I needed some earlier this week, and I decided not only to make a batch, but to be bold and experimental and just wing it.

Well, hot damn, if I didn't make the best barbecue sauce I've ever made. I wrote the recipe down in my kitchen journal and it's now my official canonical barbecue sauce. Sweet yet spicy with just the right amount tang and smoke (and for the record, I didn't use any liquid smoke), and best of all, the right consistency. Previous sauces were on the runny side. This stuff is perfect.

No, I'm not going to post the recipe. :-)