Sunday, 3 May 2009

Welcome to 'Sunday Sauce'

Drop by the Liberty Post BBQ grill (visit my blog) every Sunday for a new recipe!
What's Sunday Sauce all about?
Yesterday I was listening to The Skirted Roundtable and all 3 Blogebrities noted how much they enjoy blogs that have a weekly 'thing' - such as recipes, projects etc.. It got me thinking. Heck, I'd like to share BBQ sauce recipes. Canadians know their sauces. We pack as much BBQ into 6 months as we can and then (you'd keel over laughing), we BBQ in outfits that look like we live at the North Pole for the other 6 months. I thought I'd start 'Sunday Sauce' and post a new BBQ sauce recipe every Sunday. That way, if you are having guests on a Sunday evening or having a family dinner you can try it! Otherwise, by sharing the recipes on a Sunday, it will give you time to go to the market to get the ingredients to enjoy it within the next 7 days. (Plus, I kinda thought it was funny - Patti Friday's Sunday Sauce...hee hee) I settled for making a sidebar button 'Liberty Post Sunday Sauce BBQ' (and you can freely use it to bottle/jar the recipes you try - just print onto labels - click on the label photo in this post to save) So here goes. One of my favorite BBQ sauces is Bullseye. It is yummy. Here is a clone. Bone-licking gooood. Smack. Slurp. Sigh. Smile.

Bull's-Eye Style Original Barbecue Sauce
1 cup Water
3/4 cup Light corn syrup
1/2 cup Tomato paste
2/3 cup Vinegar
1/3 cup Dark brown sugar
3 T Molasses
1 1/4 t Liquid smoke
1 t Salt
1/4 t Onion powder
1/4 t Ground black pepper
1/4 t Ground mustard
1/8 t Paprika
1/8 t Garlic powder
dash Cayenne pepper

Combine all ingredients in a medium saucepan over high heat and whisk until smooth. Bring mixture to a boil, then reduce heat and simmer uncovered for 45 minutes or until thick. After the sauce cools you can use it immediately, but it's best to store it in a covered container in the refrigerator overnight where the flavor improves. Makes 1 1/2 cups. Some think it's the best off-the-shelf barbecue sauce in the business. That secret combination of molasses, liquid smoke and spices makes this thick, smoky stuff irresistible on chicken, ribs or a juicy hamburger.


Jackie said...

Looking forward to more recipes! I'm learning to master the BBQ this year, and am having fun so far. I love to cook, but have always been intimidated by the "flame" aspect of a grill, and the threat of explosions and such...turns out it's not so scary afterall! I have a yummy sauce recipe that I tried a couple of weeks ago - I'll have to pass it along for you to experiment with.


Jackie, send me your recipe and I will share it with my readers! You're funny....explosions..ha..that actually happened to me when I was your age - I lit the propane BBQ but I forgot to open the lid and it went KABOOOOM !!! OMG. So embarrassing. And my Mom was BBQing for my Dad and his staff and the roast, drip pan and everything caught on fire and when my Dad arrived home the firetrucks were there! Ah..BBQ stories...So Canadian! Love You. xo