summers on the way so its bbq time and you will need a sauce

like any other food item bbq sauce is personal and something that everyone has something to say about it. fact is, there is no right or wrong bbq sauce, only what you prefer. some like mop sauces and other like dipping sauces. mop sauces goes on while you are cooking the food, and dipping sauces are used after the fact. further, the sauce has nothing to do with what you will rub, marinate, or season the food with first.

i have tried a lot of sauces, both homemade and store bought. here is the recipe that i have developed to my taste and i use it for many applications. in concept it is a dipping sauce or condiment, but it can also be used to moisten sliced/roasted or smoked/pulled meats.

you can substitute some of the ingredients for others of you choosing. for example: dijon mustard instead of yellow mustard, or margarine instead of butter. but the one ingredient that i think is imperative is the apple cider vinegar. without, this sauce is like any other tomato based american style bbq sauce.


NOTES: 

1. this makes a lot of sauce, so if you want, you can reduce all quantities proportionately and make less of the same. but if you don't, you will have some to give to friends. :-)
2. the slower and longer you cook this the thicker it will become and the more intense the flavor, too.
3. printable version is here.

THE ULTIMATE AMERICAN STYLE BARBECUE SAUCE
STEP ONE
USE A HEAVY BOTTOMED NON-REACTIVE POT ~ MEANING NOT ALUMINUM. SWEAT TILL CLEAR:
UNSALTED BUTTER	2 CUPS
VEGETABLE OIL	¾ CUP
ONION, CHOPPED	5 LARGE
GARLIC	6 PIECES OR MORE - UP2U
STEP TWO
ADD AND SIMMER UNTIL THICKENED / REDUCED:
KETCHUP	6 CUPS
CIDER VINEGAR	½ CUP
YELLOW  MUSTARD	½ CUP
CHILLI SAUCE or TOBASCO	¼ CUP
WATER	½ GALLON
BROWN or PALM SUGAR	4 CUPS
BLACK PEPPER	TO TASTE
HUNGARIAN PAPRIKA	TO TASTE
WATCH POINTS: 1.    DO NOT BOIL, SIMMER. THIS WILL PREVENT SCORCHING AND BURNING OF BOTH THE SAUCE AND THE COOK!   DO NOT COVER, IT WILL NOT THICKEN OR REDUCE. USE A SPATTER SCREEN IF YOU HAVE ONE. 2.    STORE IN NON-REACTIVE CONTAINERS, EITHER GLASS OR PLASTIC. RECYCLED WATER BOTTLES ARE VERY GOOD FOR THIS PURPOSE. 3.    IF YOU INSIST ON PUTTING THIS SAUCE ON FOOD WHILE IT IS COOKING, USE SMALL AMOUNTS, AVOID DIRECT FLAME, AND COOK LOW AND SLOW. THE SUGAR WILL CARMELIZE AND THEN BLACKEN IF YOU ARE NOT CAREFUL. 4.    ALSO GOOD ON ANYTHING YOU WOULD PUT KETCHUP ON. GREAT WITH FRIES, HOT DOGS AND HAMBURGERS, STEAK, GRILLED CHICKEN, ETC.