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Building on Basics: Bbq Sauce Making
Everyone loves BBQ. You cannot deny that. Whether it is working with a grill, smoker, pit, a campfire, it doesn’t matter. Whether it is skewered or whole, it doesn’t matter. It doesn’t matter if it is chicken, pork, beef, turkey, duck, goose, insert-type-of-animal-here, vegetables, pizza, or sliced bread. The BBQ is an all-inclusive entity that provides enjoyment, not only for the one who plays at the grill. Those who hear, “Come and get it!” and run for the table know they are about to wear that BBQ proudly! LOL! Now, some folks like to have BBQ sauce. Others prefer spice rubs. Some folks will even jump in on both for a flavor-packed explosion. Some like their simple store-bought bottle versions of sauce, and that is ok. There are folks out there who prefer to make it from scratch. In my travels, I've talked with folks who have asked me about what makes a good BBQ sauce. What it boils down to (no pun intended) is balancing flavors and having a solid understanding of good time/temperature control when you cook the sauce. Some can be sweety-tangy, some can be bold-smoky-savory. Hell, some can be super-tangy-focused while others can be sweet-salty-savory. Soppy, sticky, or smooth consistencies are another area to consider. Whether it is tomato-based or vinegar-based, you can make your BBQ sauce by understanding the basic elements of what would go into a BBQ sauce.
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