From Scratch Barbeque Sauce

I have come to notice that many of the barbeque sauce recipes I’ve come across online consist of mainly a few ingredients. They’ll contain basic condiments, some sugar, and a couple of spices. These recipes do not come anywhere near the amazing complexity you can get out of a “from scratch” BBQ sauce. Let's talk about making sauce from scratch and what makes some sauces different.

In a true Texas style barbeque sauce, you would smoke the vegetables and aromatics or cook the entire sauce in the smoker! The recipe included below gives you great bold smoky flavors right on the stove top.

Born in Dallas, Texas, my experience with Texas style BBQ sauce is that, like a lot of Southern cooking, it utilizes techniques from Mexican and Spanish cuisine. Instead of a few cups of ketchup, a good BBQ sauce is going to start with fresh ingredients. Cooking down the holy trinity and whole garlic in bacon fat or smoky tallow. Adding spices, rehydrated smoked chiles, and caramelizing tomato paste or what is also know as a “soffritto”.

It is traditional (like in many cuisines) to use the things you have available to you locally or in your own garden. These flavorful veggies and spices along with fire roasted or smoked tomatoes are cooked down and simmered low and slow. The stewed ingredients are then blended and seasoned. The finished sauce can resemble the complexity of a mole while being balanced in spicy, tangy, and sweet flavor profiles with a good smokiness. No liquid smoke needed!

I never really make the same barbeque sauce twice, as the ingredients are always a little different! It can be seasonal or specific to the proteins you are smoking. Being that BBQ sauce gets a lot of its characteristics from its surroundings, there are dozens of styles. Here are some key differences in my favorite regional sauces:

• Kansas City – A tomato-based sauce, usually the sweetest and thickest of the others. Great for pork ribs and tips.
• Carolina Gold – This mustard based sauce gives a tangy kick and is perfect for pork items, especially smoked sausages.
• Alabama White – I remain uncompelled by arguments that this is not a BBQ sauce at all. This creamy mayo based sauce typically has loud tang and spice. Perfect for barbeque meats and sides.
• Memphis Style – A tomato-based sauce that’s high in vinegar and not as sweet. This sauce usually has a thinner consistency and less sugar in order to slather over items on the grill and not burn up. Nice heat from cayenne pepper.

If you happen to be unfamiliar with any of these wonderful BBQ sauces definitely do some research and try it out for yourself! Or try your hand at my Texas sauce recipe and if you are really ready to fire up the grill join us for one of our many grilling classes throughout the summer and fall. We talk about setting up your gas or charcoal grill and best practices for grilling vegetables, proteins and even fruits!

Texas Barbeque Sauce

Scroll down for a printable version of this recipe

Yields: About 1 quart

Prep time: 20 minutes

Cook time: 55 minutes

Total time: 1 hour, 15 minutes

1/4 lb slab or thick cut Bacon, 1/4-inch dice

1 carrot, small dice

1 small Spanish onion, small dice

1 small green bell pepper, small dice

1 jalapeno or serrano pepper

4-5 cloves garlic

2-3 dried smoked chilies (Ancho, Mojita, Guajillo, etc.)

1 Tablespoon smoked sweet paprika

1 Tablespoon Cajun or Mexican seasoning blend

2 teaspoons dried oregano or dried herb blend

1/4 cup tomato paste

16oz canned fire roasted tomatoes

1/4 cup apple cider vinegar

2 Tablespoons soy sauce or tamari

1/4 cup brown sugar

1/4 cup honey or molasses

1/2 cup stock

Salt & cracked black pepper

1. Render bacon lardons in reserved bacon fat, cook low and slow in a sauce pan until most of the fat has melted off the lardons. This can take 8 to 10 minutes.

2. Meanwhile, deseed the dried chiles and place them in the stock to rehydrate.

3. Add the carrots and cook at medium heat for about 5 minutes. Some color is okay but the heat is too high if you see a lot of darkening of the fond. 

4. Add the trinity of peppers, onion, and garlic along with chilies and other aromatics you may have available. Cook until fragrant and caramelized. 

5. Remove any excess oil from the pan and add the spices. Cook for 1 minute. Then add the tomato paste. Cook for 5 minutes to caramelize slightly. 

6. Deglaze with the vinegar followed immediately by the diced roasted tomatoes, soy sauce, sugar, and honey.

7. Add some stock and cook at a low simmer until the vegetables are tender about 20-35 minutes. 

8. Purée the mixture and return to the heat to adjust flavor with salt and pepper and add stock to adjust consistency. 

9. Store in the refrigerator or freeze.

Yield: 1 quart

Author: Drake Mandrell

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Texas Barbeque Sauce

Prep time: 20 MinCook time: 55 MinTotal time: 1 H & 15 M

Ingredients

• 1/4 lb slab or thick cut Bacon, 1/4-inch dice
• 1 carrot, small dice
• 1 small Spanish onion, small dice
• 1 small green bell pepper, small dice
• 1 jalapeno or serrano pepper
• 4-5 cloves garlic
• 2-3 dried smoked chilies (Ancho, Mojita, Guajillo, etc.)
• 1 Tablespoon smoked sweet paprika
• 1 Tablespoon Cajun or Mexican seasoning blend
• 2 teaspoons dried oregano or dried herb blend
• 1/4 cup tomato paste
• 16oz canned fire roasted tomatoes
• 1/4 cup apple cider vinegar
• 2 Tablespoons soy sauce or tamari
• 1/4 cup brown sugar
• 1/4 cup honey or molasses
• 1/2 cup stock
• Salt & cracked black pepper

Instructions

1. Render bacon lardons in reserved bacon fat, cook low and slow in a sauce pan until most of the fat has melted off the lardons. This can take 8 to 10 minutes.
2. Meanwhile, deseed the dried chiles and place them in the stock to rehydrate.
3. Add the carrots and cook at medium heat for about 5 minutes. Some color is okay but the heat is too high if you see a lot of darkening of the fond.
4. Add the trinity of peppers, onion, and garlic along with chilies and other aromatics you may have available. Cook until fragrant and caramelized.
5. Remove any excess oil from the pan and add the spices. Cook for 1 minute. Then add the tomato paste. Cook for 5 minutes to caramelize slightly.
6. Deglaze with the vinegar followed immediately by the diced roasted tomatoes, soy sauce, sugar, and honey.
7. Add some stock and cook at a low simmer until the vegetables are tender about 20-35 minutes.
8. Purée the mixture and return to the heat to adjust flavor with salt and pepper and add stock to adjust consistency.
9. Store in the refrigerator or freeze.

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