Barbecue Sauce

So good hot or cold

Now that barbecue season has truly arrived here is my recipe for barbecue sauce. Everyone has their own taste when it comes to barbecue sauce, so I expect a lot of adjustments to occur. As for the recipe for the rub I used first on the chicken in the above photo that is staying a secret partly because I always make them to taste and can’t even guess on measurements.

I like to use a dry rub on chicken, grill it and when almost done glaze it with barbecue sauce while it finishes cooking. A dry rub is basically a mixture of spices used to enhance the flavor of meat. Depending on the type of meat being cooked different spices can accomplish different flavors and complement other parts of the dish. For example with chicken I use a mix of dried chili peppers, hot pepper, brown sugar, salt, green peppercorn, rosemary, Old Bay seasoning, cardamon, dried garlic and nutmeg. Of course, this can vary depending on the final dish I am cooking and the type of meat.

Thighs and legs work best for barbecue chicken because the bone keeps the meat tender while roasting over a fire. When using habenara pepper make sure to wash your hands very well and then still be very careful not to touch your fingers to any sensitive spots on your body for a couple hours. (Use a glove if need be.) Chop all the vegetables as tiny as possible. The sauce keeps in the refrigerator for at least a month in a well sealed container.

Barbecue Sauce

• 1 24 ounce can tomatoes blended
• 2 ½ cups ketchup
• 1/4 cup Dijon mustard
• 1/2 cup cider vinegar
• 3/4 cup Worcestershire sauce
• 1/8 cup cayenne pepper sauce
• 1 cup water
• 3/4 cup molasses
• 3/4 cup packed brown sugar
• 1/4 cup lemon juice
• 1/2 cup minced green pepper
• 1 cup minced onion
• 2 jalapenos diced fine
• 2 tbsp minced garlic
• 1 dried habanera chopped fine
• 1 tbsp chili powder
• salt/pepper

In a large stock pot heat 2 tbsp oil over medium heat and saute onion until translucent. Add green pepper and jalepeno and continue to cook until onion begins to brown. Add habenara and garlic and cook for two minutes. Season with salt and pepper then add all other ingredients. Bring to a boil then turn heat down to low and simmer for ten minutes. Let sauce cool.