Hang Fire smokehouse barbecue sauce

Hang Fire smokehouse barbecue sauce

By
From
The Hang Fire Cookbook
Makes
500g

This Kansas City-style barbecue sauce is a must for your barbecue arsenal. In our opinion, a homemade barbecue sauce always tastes better than shop-bought and you can adjust the balance of any of the ingredients to suit your tastes. Some like it sweeter, some sharper, some add a little hickory powder for an extra smoky kick.

Ingredients

Quantity Ingredient
400g Hang Fire's homestyle ketchup
150ml cider vinegar
100ml worcestershire sauce
100g dark brown molasses sugar
3 tablespoons fresh lemon juice
3 tablespoons blackstrap molasses
3 tablespoons dijon mustard
3 tablespoons smoked paprika
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon sea salt flakes
1 tablespoon cracked black pepper
1 teaspoon chilli powder

Method

  1. Put all the ingredients in a pan and use a whisk or electric stick blender to blend. Put the pan over medium-low heat and bring the sauce to a gentle simmer, stirring occasionally for 15 minutes, until the sauce has reduced. Transfer to a sterilised jar with a lid (see recipe note) and allow to cool. When the sauce has cooled to room temperature, pop on the lid and refrigerate to allow the ingredients to bind together for 24 hours before using. It will keep for 2 weeks in the fridge.

Tags:
barbecue
BBQ
Southern
America
Deep South
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