One of the best recipes for making barbecue sauce is the one that we bring you below, with which we will prepare an American-style barbecue sauce. It is a fairly intense and tasty variant that is also used in all kinds of roasted, barbecued or baked meats, which you cannot stop trying.
Now we are going with one of the best-known meat sauces in the world, such as the American-style barbecue sauce, a more intense sauce than the one we usually take and with many nuances in its flavor.
American Barbecue Sauce
- A large onion
- Three cloves of garlic
- 225 ml of whiskey
- 125 ml of wine vinegar
- 125 ml of lemon juice
- 25 ml of orange juice
- 75 ml Worcestershire sauce
- 175 grams of ketchup
- 125 grams of honey
- 75 grams of unsalted butter
- 50 grams of brown sugar
- 5 grams of hot pepper
- ground black pepper
- Salt
As you already know, barbecue sauce is an ideal sauce for roasted meats and barbecue meats especially, although it can be used in other meat dishes with other different preparations. Like most sauces, it can be prepared with a more or less intense flavor, but in this case we are going to explain how to make it American style, since in the US there is a great tradition in the use of it, there is no barbecue that boasts without a lot of this barbecue sauce. Let's go with the recipe in detail.
We start by peeling the onion and garlic cloves, and once we have left them without the outer layer we are going to grate them using a grater. Then we are going to heat a saucepan over medium heat, where we add the chopped butter so that it melts little by little. When it is completely melted we add the grated garlic and onion and a little salt on top, and we are going to cook them over medium heat for two or three minutes, so that they take on color.
At that time we add the hot paprika, stir to mix and cook for a minute. We then pour the whiskey into the saucepan and wait for the alcohol to evaporate, always keeping it at a medium power, which will take us 4 or 5 minutes. After this time we are going to add the freshly squeezed lemon and orange juice, as well as the ketchup, vinegar, brown sugar, honey and Worcestershire sauce, and season to taste. At the end we remove everything so that it mixes as well as possible.
We are going to let it cook at a rather gentle power for a quarter of an hour or so, stirring from time to time so that the sauce does not stick, which will become thicker with the passage of time. Once that indicated time has passed, it is best to try it for its flavor, and then we let it rest for a few minutes before putting it in the container where we are going to serve it, which we will always do hot to serve on our plates. We hope you like this American barbecue sauce.
Servings / Units: 1
Approximate Preparation Time: 30M
Approximate Calories: 190
Barbecue Sauce Ingredients:
- A large chive
- Two cloves of garlic
- Three tablespoons of fried tomato
- Four tablespoons of ketchup
- A tablespoon of brown sugar
- Two tablespoons of Worcestershire sauce
- Two spoons of olive oil
- Three tablespoons of honey
- A teaspoon of salt
- One teaspoon of ground black pepper
- A tablespoon of sweet paprika
Preparation of Barbecue Sauce:
The barbecue sauce is one of the most famous and used sauces when it comes to accompanying all kinds of meats, especially baked or roasted ribs, being barbecue ribs one of those dishes known throughout the world. It is also used in other dishes as different as pizzas, where it is used to give flavor, and even fried foods, where it is usually served as an accompaniment to dipping them, so it is a sauce that is quite versatile in terms of its uses in different dishes.
To make it, we are going to start by peeling a good chive, removing the outer layer and then chop it into pieces that are as small as possible. We also peel a couple of garlic cloves, which we will chop as we did with the chives, into small pieces. When we finish chopping these ingredients we pour a good drizzle of virgin olive oil in a pan, and we are going to fry them over medium heat, adding the brown sugar on top and stirring well to mix the ingredients.
We will stir from time to time so that nothing sticks to the bottom of the pan, and when about 10 minutes have passed, for the onion to begin to caramelize, we will remove the pan from the heat and then we will add salt and pepper to taste and stir so that its flavors are integrated into the previous mixture. Once we have done it, we will add to the resulting mixture the tomato sauce, which can be made at home or bought in the supermarket, and the honey, sweet paprika and Worcestershire sauce, also known as Worcestershire sauce.
With the mixer we are going to crush all the ingredients directly in the pan, or if you prefer in a glass suitable for the mixer. We grind it all until it is well spent, forming a fairly homogeneous sauce, we taste it in case we had to correct the point of any of the ingredients, and when we have the barbecue sauce to our liking we will put it in the container in which we go to serve at the time of eating. Meanwhile we keep it in the fridge and the one that we can keep cold for several days in a jar with a lid.
Servings / Units: 1
Approximate Preparation Time: 30M
Approximate Calories: 160
The original recipe is much tastier, so that we are going to fool ourselves, but you can make a rich barbecue sauce with few calories, we give you an example.
Ingredients:
1 clove garlic, finely minced, 200 g tomato paste, 2 tsp. mustard, 2 tbsp. apple cider vinegar, 2 tbsp. soy sauce, 1 tbsp. onion powder, salt, tsp. chilli powder, 2 tsp. peppers, 1 tsp. cumin, a few drops of liquid sweetener and 300 ml of water.
Pour all the ingredients into a small pot and heat them over medium heat for half an hour until it has reduced enough.
If you prefer it more or less liquid, adjust the cooking time, the thicker the cooking time.
It is characterized by its simplicity, justified in the idea of not robbing the meat of the smoked flavor of the barbecue that we like so much. The original recipe, born in the land of Elvis, uses the basic ingredients needed to make a traditional barbecue sauce, vinegar, tomato base, mustard and pepper. The result is discreet: its touch should sublimate the palate, but without being too sweet or too thick or too spicy. Of course, once you master the base, you can always make a variation that makes it more fun. We can give it a different touch by adding caramel amontillado or similar to the recipe. To the onions, the ripe tomato (1 kilo), the 2 garlic cloves, the celery branch, the thyme branch, the 4 tablespoons of perrins sauce, a teaspoon of smoked paprika, a few drops of tabasco, 200 milliliters of wine fine or similar and a splash of vinegar, add 200 grams of caramel amontillado, half a kilo of sugar and a teaspoon of soy sauce. The result is a sauce that is perfect to accompany roasted potatoes, ribs, a roasted picantón and strong meats such as the queen's bite (veal).
Another sauce that is born in a restaurant, in the Dreamland Café, now a popular franchise. It is mainly used to marinate pork ribs and it is quite spicy, since chili and cayenne pepper are added to the basic ingredients (tomato, mustard, vinegar, pepper, onion, sugar, garlic). A less caloric version that is perfect for marinating. It is perfect for rabbit meat, guinea pig supreme, lamb meat or pork as sirloin. It is made with 4 grated tomatoes, half a liter of chamomile white wine or similar, a tablespoon of oregano, another of spicy paprika and smoked paprika, a tablespoon of cumin, another of dry ground garlic, perrins sauce, fine balsamic vinegar , breadcrumbs and 2 bay leaves. The juice of three limes and 150 grams of honey are added to this mixture. All the ingredients are crushed until a homogeneous mixture is obtained, which will serve as a marinade. To do this, we simply have to leave the food for 3 days marinating and then cook it on the barbecue or in the oven, although it can also be used as a sauce directly to accompany it.
This sauce was invented in an Alabama restaurant in 1925, at Big Bob Gibson's Bar-B-Q, to be more exact. Its success is due to the fact that it brings to the feast something very different from the rest of the other versions of barbecue sauce: the color white. It is given by the mayonnaise, which is included among its ingredients, to which is added the vinegar, horseradish, lemon juice, black pepper, mustard, salt, cayenne pepper and garlic. The result is a very creamy sauce that is much smoother than the original recipe, and it goes very well with chicken and pork.
Another classic of American barbecues, which originally comes from the south of the country and is characterized by introducing a mixture of different spices that gives a strong and spicy flavor to the meat on the grill. This sauce is perfect for roasting ribs in the oven, as a topping in some shrimp tacos and with some good fried chicken wings. A variation may be in the mix of spices: "Sweet paprika, paprika, sechuan pepper, cumin, star anise, ground celery, mustard seed, oregano, cloves, cinnamon, oregano, garlic powder and chili in powder. With 2 tablespoons of this mixture of spices we will season the sauté, which is made until it is an intense golden color, placing in a copper casserole 2 cubes of lard, 2 cubes of butter, 2 slices of cut smoked bacon in strips, 100 grams of chicken carcass and 100 of pork rib meat (all cut as small as possible). Then the ketchup (a cup of mocha), the cane sugar (2 tablespoons), Maple syrup (1 cup) and caramelize. Then soak everything with a generous stream of Bayou Rum (or cane rum), flambé and let it reduce. Add the Worcestershire sauce (2 tablespoons) and finally, when the mixture has reduced by 30%, we add the juice of meat and let everything cook for about 20 minutes over low heat. We strain and reserve.
An example of how barbecue sauce has become internationalized and has acquired nuances contributed by each culture is the success of the Japanese-style recipe, which can be used to marinate the product before cooking it on the grill or in the oven, or simply You can use to accompany or dip. The Tonkatsu sauce is a barbecue sauce with a Japanese touch, which is ideal to give a Japanese touch to all dishes, although it is especially perfect with beef tenderloin. The differences with a classic barbecue sauce are mirin, sake, soy and ginger, which give it very different nuances, but which provide a very similar aroma to Western barbecue. Its preparation is very simple: you have to put all the ingredients to reduce, sesame oil to cover the base of the saucepan, 250 grams of mirin, another 250 grams, the same as sake and soy, three tablespoons of ginger, as many of minced garlic and sugar, along with 2 cans of ketchup, one and a half of Dijon Mustard and 150 milliliters of perrins sauce until the desired texture and color are achieved.