Pit Master Series #137 BBQ Sauce

By Joelene

Ingredients

• 2 1/2 cups ketchup
• 1/2 cup honey
• 1/2 cup caramel sauce
• 1/2 cup water
• 1/8 cup sugar light corn syrup
• 1/8 cup apple cider vinegar
• 1 shot Jim Beam
• 3 Tablespoons light brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 garlic powder
• 1/4 teaspoon cayenne pepper

Preparation

Step 1

Start adding the base ingredients from the top down into a non reactive sauce pan. Bring all the contents to a very low boil over medium heat whisking almost constantly to reduce splatter. After reaching a low boil, reduce to a low simmer for 20 minutes or so; continue to stir during low simmer to avoid splattering. Turn heat off and let cool stirring occasionally.

Matthew's Tips:

The first foundation to start with is the rub -- the foundation to great taste.

The next step is basting - It is important to baste during cooking to improve taste and tenderness and prevent your barbecue from drying out.

Start to seal in the tenderness with a glaze, which takes approximately 20 minutes before end of cooking.

Do not overcook in the finishing steps. Apply sauce for about five minutes before the end of cooking to gently coat the glaze.

Barbecue is all about personal taste --ry out all the sauces to find out if you like hot or mild.

If you like a spicy rub, then add more cayenne powder or chili powder.

When making your own sauce from my recipe, it is best to have all the ingredients pre-measured and use a pan with5 inch sides and a whisk.