The barbecue sauce was born in North America to enhance the smoky flavor of grilled meat (in marinade, as a dressing or for dipping), then the master recipe quickly spread around the world. Since then there have been the births of new versions, with different ingredients, even in the United States, where states often have their native versions of the tasty sauce. For some fans of the "grilled" flavor, the original can be too sweet and for this reason, they sometimes reject it; maybe it's because they don't know that they don't have to settle for the classic recipe. Without losing its essence, you can make your own barbecue sauce, to your liking.
There are many versions, usually they are all good, but we are going to put the ones that we like the most. For the vegetable grill or vegetable barbecue we prefer to use the typical Mojo picón sauce of the Canary Islands (Spain), although the barbecue sauce is not bad either, but the barbecue sauce is already used with the meat, it is a variation and with the vegetable grill We use the Mojo Picón sauce, you can see it here.
Classic barbecue sauce recipe
Sweet and sticky, the traditional recipe is still the one that has the most number of fans, but even so in each region of North America and in other countries they do it in their own way. Of course, always respecting the original ingredients, which cannot be missing, such as Worcestershire sauce and ketchup, which is also essential in a perfect hamburger. A cup of Kentucky bourbon. I use it with all kinds of red meat. We put a cubed of lard in a copper casserole, add 2 slices of smoked bacon cut into strips and a clove of crushed garlic. Sauté until it has an intense golden color and add the herbs (1 tablespoon of parsley and oregano). Add a tablespoon of honey and caramelize. Then, we soak with the bourbon (1 cup) and let it reduce. Add the ketchup (1 cup of mocha) and Worcestershire sauce (2 tablespoons) and, finally, when the mixture has reduced by 30%, add the meat juice and let everything cook for about 20 minutes over low heat. Strain and reserve. This recipe does not fail, but there are other variations that are also great.
Light or low calorie barbecue sauce recipe
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.
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).
Alabama Style BBQ Sauce Recipe
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.
Dreamland Style BBQ Sauce Recipe
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.
Louisiana style barbecue sauce recipe
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.
Tonkatsu, japanese barbecue style
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.