| Servings |
oz
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- 8 — 24oz... or: bottles or jars
- 12 — 16oz... or: bottles or jars
- 16 — 12oz... or: bottles or jars
- 62 fl oz Ketchup
- 62 fl oz dark molasses
- 62 fl oz vinegar (white or apple cider)
- 8 fl oz hot sauce — Franks is fine, but whatever you prefer.
- 2 tsp liquid smoke — Optional, but recommended. Not really needed if using sauce only on smoked meat.
- 1/3 cup chili powder — generic is fine, but feel free to get creative to adjust heat and flavor.
- 2 2/3 Tbsp Granulated Onion
- 2 2/3 Tbsp smoked paprika — I take the time to shop online for a good quality smoked paprika. The grocery store stuff is often quite bland.
- 2 2/3 Tbsp Granulated garlic
- 1 1/3 Tbsp cayenne powder — double this was pretty hot with 40K cayenne. Too hot for most.
- 1 1/3 Tbsp ground cinnamon
- 1 1/3 Tbsp mace
- 1 1/3 Tbsp ground allspice (fine) — fresh ground from whole berries is best
- 1 1/3 Tbsp ground black pepper (fine) — important that it be freshly ground
Ingredients
Bottles (read "notes" below regarding reduction)
Wet Ingredients (1 cup = 8 fl oz)
Dry Ingredients (1 Tbsp = 3 tsp, 1 cup = 16 Tbsp)
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- Mix wet ingredients in saucepan
- Grind black pepper and allspice very fine.
- Mix/Sift dry ingredients together to eliminate any clumps
- gradually mix dry into wet over low heat.
- Raise heat to medium low and stir frequently until > 170°F (77°C). Temperature not extremely critical, but don't let it get hotter than a slow simmer.
- For thin sauce, remove from heat.
- For thicker sauce, continue cooking at not more than a slow simmer, taking care to stir periodically to prevent scorching/burning. Reducing is fastest in the widest vessel — surface area is your friend. Read recipe notes below if you prefer a shortcut.
- Store in glass, refrigerate and use within 4 weeks. Alternatively use the "water bath canning" method and use within 1 year.
View online at KillerNoms.com/bbqsauce
The Sauce is quite thin, which is ok if that's what you're looking for. To thicken to a more traditional bbq sauce consistency, either start with or move to the widest stovetop vessel you have which can hold all of your sauce (for largest surface area), and slowly simmer to reduce. Frequently stir/mix to keep the bottom from burning until desired thickness achieved.
This thickening will reduce your volume enough that you may wind up a jar or two shy of the base recipe as calculated above. You can accommodate that by either increasing your starting volume, or making note of the top of your starting volume in your pot before you thicken. When thickened to your liking, add equal amounts of ketchup, molasses and vinegar sufficient to raise it back to your starting level. Return to a simmer for another couple of minutes and you're done.
A quicker alternative to reducing is to whisk in one of various thickening agents such as a white-flour/ice-water slurry (google "how to thicken sauce"), but I prefer to gently sift/mix in Wondra flour until desired result, because Wondra does not require mixing in more liquid, doesn't introduce a raw flour taste, and thickens more quickly.