It’s In the Sauce: The Best BBQ Sauces
Any southerner will tell you that though barbecues are awfully fun, barbecue sauce is no laughing matter. You need tang, sweetness, spice, and of course soul to craft a barbecue sauce worthy of wiping your messy rib-covered mug with a Confederate flag! Various regions of the United States have developed their own versions of this American condiment, from the yellow mustard versions in East Carolina to the more popular sweet tomato-based Kansas City style with which we’re most familiar. Indeed, most commercial brands are Kansas City varieties, though Texans will state that everything’s bigger in Texas, including their bold, chili-peppered BBQ sauce, which borrows heavily from the Mexican spice palate.
This summer, with some audacity and tomato paste, you too can show meat who’s boss as you man the grill. You can begin with this recipe and make some tweaks depending on taste. If you want to sweeten up your BBQ deal, try adding different fruit juices. Need some heat? Throw in chopped peppers. And if you feel effete breaking out the measuring spoons, remember that real men put their own sauce on meat.
BBQ Sauce Recipe
* 1 cup canned tomato sauce
* 1 (6 ounce) can tomato paste
* 1/4 cup butter
* 1/4 cup finely chopped onion
* 1/2 cup Worcestershire sauce
* 1/2 cup packed brown sugar
* 1/2 cup molasses
* 1/2 cup cider vinegar
* 1/2 cup pineapple juice
* 1 1/2 tablespoons steak sauce
* 1 tablespoon Dijon mustard
* 1 tablespoon chili powder
* 1 tablespoon chipotle sauce
* 1 teaspoon garlic salt
* 1 teaspoon Tabasco sauce
Combine all ingredients in a saucepan and bring to a boil. Lower heat to a simmer and let the flavors hang tight for 15 minutes. Cool down, just like after any workout (and what a workout all that measuring was!), and transfer to a container to use on any chicken, rib, or steak that you can get your sticky hands on.
If you really can’t get around to making your own sauce, try one of these pre-made sauces, which are also pretty darn delicious.
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About TracyOneill Tracy is a freelance writer based out of Brooklyn obsessed with nutritional supplements, mediocre music, audacious (to put it politely) apparel, literary giants, and perfecting the fine art of the Sunday Bloody Mary.