I find that Southern barbecue sauce recipes go best with full flavored red meat and this one is a thick sauce so you can use it both as a mop during the cooking or as a sauce in its own right. It's also extremely quick to prepare, only 12 minutes.
This recipe is strong in flavor so it compliments beef really well but sometimes I just can’t help myself a slap it onto a chicken drumstick too!
It is great with almost anything and of course includes that wonderful ingredient from the deep south – Tabasco! Depending on taste, you may want to pep it up a bit more pepper sauce or indeed the dried chili flakes, that’s up to you.
The sweetness in this sauce is delivered by molasses and after that you've got what I would call a fairly traditional set of ingredients - ketchup, vinegar, Worcestershire & mustard.
The seems to be a fairly standard set of allergens that you can find in a barbecue sauce and Southern barbecue sauce recipes appear to be no different. Allergens to look out for are fish and gluten in the Worcestershire sauce, mustard and celery which depending on the brand sometimes finds itself in a bottle of ketchup.
Yield:- Just under 500ml or ½ pint
Preparation Time:-2 mins
Cooking Time:-10 mins
Total Time:- 12 mins
Essentially there's not much to the method other than to throw all the ingredients in a saucepan and gently heat for 5 or 10 mins. It is however critical with this recipe not to let it boil.
That said I always find it difficult to dissolve tomato ketchup into less viscous ingredients without a lot of vigorous stirring so I find the best way is to mix the ketchup in with the molasses and the Dijon mustard to start and then move onto the other ingredients. Gradually add the other bits and pieces and keep mixing so as the sauce becomes less viscous you don't get any lumps.
Remember, if you are going to use this sauce as a mop then make sure your barbecue smoker is on a gentle heat so as not to burn the barbecue sauce. Either that or just brush on for the last 15 mins. of cooking but again taking care not to blacken.
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