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Follow these tips and you will always have great results when making home made BBQ Sauces.
- Cook it low. As with our barbecued meat, we have learned to simmer sauces rather than using the popular method of “bring to a boil, then…” The ingredients blend with a lot less chance of overheating, and ruining your effort.
- Write it down! We have all made that great dish everybody just loved, and have no clue to exactly what we added!
- Use fresh ingredients. Follow our Barbecue Rub Secrets advice on spices to attain the results of the “pros”.
- Use non-reactive cookware for mixing, and the saucepan for cooking. We are basically referring to any cookware made of
stainless steel, enameled ironware, glass (like Corning Ware), or plastic (for mixing). Do not use aluminum or copper cookware, for mixing or cooking, as tomato based ingredients, as well as chili powder and hot sauce, will chemically react with these soft metals, changing the flavor and color in a nasty way. - Refrigerate! All barbecue sauce is perishable (yes, even the bottled versions) and must be refrigerated for longevity. Any leftover sauce made with fresh ingredients such as onion, garlic, butter, etc. will spoil more rapidly, so keep track of that stuff!
