Barbecue season is upon us, and like most Canadians, I find great joy in this! No longer confined to the indoors, the great outdoors beckons for not only all manner of social & sporting activities – but demands outdoor cooking and al fresco dining.
Why should we make our own barbecue sauce…? Why not, is more the question. For the same reasons you’d make any condiments, from homemade tomato ketchup or 2-minute mayo the fresh taste of this sauce adapted from Bon Appétit is far superior to store-bought, and there’s no preservatives. As the Brits would say: “It’s a doddle…” meaning, its much easier than you’d think. Plus, it takes no time at all.
I should add the benefits of customizing and making it your own! From cutting down on the sugar, to using different types of peppers & hot sauces for the heat level. You could become grand master with a sauce so freakin’ good, you’ll have to bottle it for your friends!
Whether or not you have access to an outdoor barbecue or grill, having a good barbecue sauce at hand is essential to good summertime eating.
Here’s all you do. Quickly sauté some garlic in a little olive oil & butter. Add the remaining ingredients and cook. Then cool. Store covered in a glass container. It’s that easy!
The taste…? Yet again, it’s one of those recipes where the total is oh-so-much-more than the sum of its humble parts. Make this once, make it your own. Sweeter…? Spicier…? Hotter-than-hot is your preference… you got this. It’s so, so, so, so good you’ll want to put it on everything! You’ll never go for store-bought again~
From all cuts of meat: chicken, beef, pork, sausages… to your best homemade burgers, baste some on while cooking – but not too early or it just might burn. So far.. I’ve used it on homemade smashed beef burgers cooked in my trusty cast iron frying pan and in all honesty, they were some of the best tasting burgers I’ve ever made – indoors or out! (Watch for future delicious pics & blog post on that!)
Now… I have just a wee bit of smugness, to be honest, knowing there’s a stash in my fridge waiting for future good eating possibilities. I figure it should last for at least a week, probably more. Here’s to good homemade eats~
- 2 teaspoons extra virgin olive oil
- 1 teaspoon butter
- 2 cloves garlic, finely minced
- 2 cups tomato passata (sub in 1 cup homemade tomato ketchup if you have it)
- 1 tablespoon tomato paste
- 1/3 cup (packed) dark brown sugar
- 1/3 cup Worcestershire sauce
- 1/4 cup fresh lemon juice
- 1 teaspoon minced chipotle chile or chipotle hot sauce (use more to bring on the heat!)
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cayenne
- Melt olive oil & butter in medium saucepan over medium heat; add garlic and stir for about 1 minute, until fragrant. Add all remaining ingredients and bring to a boil. Reduce heat to medium-low and simmer until reduced and thickened, stirring occasionally, for about 15 minutes. Note, it will also thicken as it cools.
- Makes about 2 1/2 cups.
- Cool, cover, and chill, preferably in a glass container or bottle.
- *If you object to the fine pieces of garlic that show, you could purée this using your favourite method.