Well, hands up, if your like me, our BBQ never gets a rest. We grill year round!
It’s especially nice this time of the year because you can actually stand outside and leisurely enjoy the process rather than dodging rain drops, braving the snow and cold or enhancing the dark with indoor lighting.
As a child it was my dinner preparation responsibility to do the salad dressing (never bottled in our home). After watching my dad the master and passing his taste tests I quickly graduated to making the BBQ sauce.
Coming from all those years in my sport of Body Building I can pretty much eat anything at any time. Food, to me, served a purpose; bulk up in off season, lean down in contest prep. There were a couple of months off in between for treats and such. My kids, however, get bored quite easily with same old same old.
There are a couple of changes that I will make for the next time. Which will be a little bit down the line on account this recipe made plenty for this evenings grillin as well some tucked away in the freezer for the next time.
Firstly, the changes: the sugar was reduced to 3 tablespoons of each. I don’t remember adding sugar all those years ago, but what the heck, ok I’ll go with it. With the reduction, it tasted great. NEXT TIME I will use 5 tablespoons of agave. As well, what the heck, where’s the garlic!?!?!? Definitely a clove or two or three 😉
So, thank you The Food Network and “Neely’s for this great sauce:
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice (fresh squeezed of course)
1 tablespoon Worcestershire sauce
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.