Saturday, March 21, 2009

Deep South Dish Signature Barbecue Sauce

Like all regions of The South, we also have our own style of barbecue sauce, and here in the Deep South it's spicy sweet! Homemade is just so easy y'all, really it is! Give it a try and make this your signature sauce too.

Sweet and Spicy Barbecue Sauce

This is my personal homemade signature recipe for a sweet and spicy barbecue sauce. When I created it, I was trying to duplicate the flavor of a very popular barbecue joint here on the coast. There are a lot of commercial barbecue sauces on the market today - some good, some fantastic - and I can tell you how to dress up the less expensive stuff, but... if you really want to bump up your barbecue, you really can't beat a good homemade sauce.

This one has the favored combination of spicy sweet that we love down here on The Coast, and I think it turned out excellent! You can see this sauce in action on some yummy ribs here and here, and if you like a dry rub rib but still want to offer sauce at the table for folks like me, this would be a great addition to the Memphis style Southern dry rub ribs.

Just don't have the time to do a homemade barbecue sauce? Be sure to have a peek at that cool way to dress up store-bought sauce, a trick I use a lot when you can find those inexpensive sauces on sale.


Recipe: Deep South Dish Signature Barbecue Sauce

©From the Kitchen of Deep South Dish
Prep time: 10 min | Yield: About 1-1/2 cups


Ingredients
  • 1 (12 ounce) bottle of chili sauce
  • 1 tablespoon of tomato paste
  • 1/3 cup of ketchup
  • 3/4 cup of brown sugar
  • 10 turns of the pepper grinder
  • 1/2 teaspoon of ground ginger, optional
  • 1/2 teaspoon of Creole or Cajun seasoning (like Slap Ya Mama), or to taste
  • 1/2 teaspoon of cayenne pepper
  • 1/4 teaspoon of dry mustard
  • 1/4 teaspoon of turmeric
  • 1/4 teaspoon of onion salt
  • 1/4 teaspoon of garlic salt
  • 1/2 teaspoon of yellow mustard
  • 1/2 teaspoon of hot sauce
  • 1/2 teaspoon of Kitchen Bouquet
  • 1/2 teaspoon of Worcestershire sauce
  • 1/2 teaspoon of Liquid Smoke
  • 1 teaspoon of soy sauce
  • 2 tablespoons of pure cane syrup (like Steen's)
Instructions

Whisk together all of the ingredients.

Cook's Notes: This makes about 1-1/2 cups of sauce, so increase ingredients as needed. Add two tablespoons to 1/4 cup of Maker's Mark or Jack Daniels, for variety. May also substitute pure maple syrup, sorghum syrup, or molasses, loosened with a bit of corn syrup in place of the cane syrup. A small can of tomato sauce, additional ketchup or a combination of the two may be substituted for the chili sauce.

Source: http://deepsouthdish.com

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Posted by on March 21, 2009

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7 comments:

  1. I absolutely love this site. You have saved my life. I can make all of the meals I have always wanted and they taste great! This has got to be the best cooking site ever! Thank you!

    ReplyDelete
  2. I use a tsp of ham base as well as the liquid smoke in mine. I like your recipes!

    ReplyDelete
  3. 1/3 c ketchup,
    1 T yellow mustard
    1 t ham base
    1/3 c honey
    1/4 t cayenne pepper
    1 t chili powder
    1/4 t turmeric
    1/4 t garlic powder
    1/4 t freshly ground black pepper
    1/4 t liquid smoke
    1/4 t dry mustard
    Whisk together and use on the grill or in the oven.

    I like chili powder in lots of things, being in the southwest, and I started adding a little ham base because it adds a little more smoky flavor without being too overwhelming.

    ReplyDelete
  4. What is ham base?
    PS Thank you for introducing me to Slap Ya Mama. My Mama & I use it on about everything!

    ReplyDelete
    Replies
    1. That's pretty much how we use it too - pretty much like an all purpose seasoning really. Ham base is like the chicken or beef base you may have heard me talking about. It's a concentrated base like bouillon but in a paste form that you can use to make broth with. Better than Bouillon is one brand - it's the same brand I use when I mention chicken and beef base in the recipes here - but there are other brands. You can see what it looks like here. It's found on the same shelf as the bouillons and flavor bases they sell now.

      Delete

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