Beka To Basics

Real Food Cooking

Archive for the tag “bbq”

Barbeque Sauce

So, I know I already talked about BBQ and Brie pizza, but it was really good, so I had to make it again.  This time, my barbeque sauce was amazing!  To top it off, I made sourdough pizza crust that was so good and only slightly sour.  Next, I need to work on the New York style crust I love so much.

IMG_0828I’ve been attempting to recreate lots of sauces instead of buying them at the store.  I like knowing what I’m eating and a lot of sauces have ingredients that I don’t know how to pronounce or why they’re there.  Plus, it’s actually a lot cheaper to make my own.  I’ve gotten catsup/ketchup down, so I decided to use that for the base.  I also spent some time looking at other people’s recipes and the list of seasonings from various companies’ barbeque sauces.  I pulled out everything I thought I would need and got started.  The recipe is for a small amount, about 1/2 cup, but I didn’t want to risk wasting too much if it didn’t work out.

Barbeque Sauce

  • 1/2 cup catsup
  • 2 tbsp brown sugar
  • 2 tbsp Worcestershire sauce (make your own with this recipe from Food Renegade)
  • 1 tbsp cider vinegar
  • hot sauce
  • 1-2 tbsp honey to taste
  • 1-2 tbsp blackstrap molassas
  • 1 tsp onion powder
  • 1/4 – 1/2 tsp mustard powder
  • 1/2 tsp paprika

Mix it all together and simmer over low heat until it has thickened slightly.  This sauce is sticky, tangy and sweet and can easily be changed to make is spicier.  Maybe use more honey to have a sweeter sauce or add some yellow mustard for a tangy sauce.  Add some garlic powder, or if you are going to eat it quickly, use fresh garlic and chopped onions.  I’m pretty sure it would all be good.  I can’t wait to try this sauce on a barbeque sandwich or for dipping chicken nuggets!

Old Testament Sauce and Pork Butt that isn’t

I had a bit of everything left over that needed to be used up.  Like ground lamb left over from spaghetti sauce and olives left over from pork and olives over potatoes.  Oh, and the figs that were on sale. Don’t forget about the chicken stock and rice that are almost always around my house.  How about we put it all together and see what happens.

I’ll tell you what happens, you take the olives and figs, saute them in some olive oil with garlic and onions.  Add the ground lamb, some chopped tomatoes and enough chicken stock to make a sauce.  Pile on top of some rice, top with Kosher feta and sit down to dinner.  While contemplating your dinner, realize that all of your ingredients are somewhat Biblical and dub your dinner Old Testament Sauce.

Use up leftovers, done.

Cook the most amazing piece of Boston Butt I’ve ever seen, up next.

I recently discovered that you can cook meat in a crock pot without adding any liquid.  I ‘roasted’ a chicken in the crock pot, so I thought I could do the same with the Boston Butt.  So, dry rub with cayenne, garlic, salt, pepper, mustard, paprika, and chili powder all over, let rest overnight in the fridge and into the crock pot.  You know I had to take a  picture before cooking though…

Sorry for the large picture of raw meat… BUT look at it! Doesn’t it look amazing.  AND there’s a secret about Boston Pork Butt, that I’m going to tell you now.  Boston Butt isn’t a piece of the butt, it’s a piece of the shoulder.  It’s also really good.  Especially with, well, just about everything.

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