Mastering the Art of BBQ

The great thing about BBQ is the creativity. In 5 start restaurants, they are stick to a recipe to ensure quality every single time. With BBQ, each time you cook something, it will be different. That’s because no piece of meat is the same. The wood you use will be different even though it’s the same variety as your last cook. The sauces and rubs will be different just based on how/when you prepare. And that’s the great thing about BBQ. You get ideas and recipes from the BBQ community, then you make it your own.

Here is a base BBQ sauce I use. Believe I got most of this from Aaron Franklin, but it’s just the base. I modify my sauce every time. Here you go! If you make a good one, send me an email and let me know what you added.

Sauce Recipe

• 2 Tablespoons Oil

• 1/3 Yellow Onion

• 4 Cloves of Garlic (I always add more)

• 1 cup light brown sugar

• 1 cup apple cider vinegar

• 2 cups organic ketchup

• 1 teaspoon Paprika

• 1 Teaspoon Mustard Powder

• 1 Teaspoon fine sea salt

• 1 Teaspoon black pepper

• 4 dashes of Worcestershire Sauce

Add oil to a pan at medium heat. Add onions and garlic. Once onions become translucent, add the brown sugar. Once sugar dissolves (carefully not to burn), add remaining ingredients.

Once the ingredients have blended, let it simmer on low for 30 minutes. Then put sauce in food processor and blend for a couple of minutes. Then place in airtight jars and refrigerate. Should be good for a couple of weeks.

Optional items:

• Additional black pepper to spice it up

• Hot sauce

• Peppers (jalapeño, ghost, or habanero)

• Apple/Mango/Pineapple jam

• Usually add a tablespoon of the rub I will use on the meat to tie it together