Stress Relief: A Great Recipe is A Joy

13
Jun

best bbq 2

Is there anything better than great food?

Is there a problem with my saying this?

The fact is that you can’t eat when you’re dead. So you better enjoy it now.

But there is a problem with some products out there.

I loathe bottled sauces, for one. Take barbecue sauces. They are loaded mainly with salt, salt and then some added salt. And a few megatons of sugar. Not much else. What is the point of slathering artificial nutritionally void “goop” on a beautiful piece of meat? This is so wrong!

If you then go to the trouble to make a barbecue sauce (and it is a hassle) it’s often not quite right. Something is missing. You don’t know what it is. It tastes good, but not great. Too sweet. Or too spicy. Downer. And what a sloppy, sticky mess it makes of a pan.

If you’re going to the trouble to make a sauce, you want a batch that’s superb.

I found a great barbecue sauce. I found the greatest one. The best one ever. I have to share!

And I’m not even a huge barbecue sauce fan!

The clincher about this recipe? It freezes beautifully. I use it rarely (my preference is for dry rubs with fresh spices)  but when I want this sauce, I want it. You take it out of the freezer, let it thaw. You would never suspect that it has been frozen at all. Usually sauces ‘break’ when frozen and thawed, lose their integrity. Not this beauty. This fact scores huge marks in my personal culinary grading system.

This recipe also makes a ton. You can’t quite believe how much. You can freeze it in separate containers and keep it for, well, forever? I appreciate this, too.

And wonders upon wonders, it is enjoyed by most palates, fussy (annoying) ones included.  Another check mark.

On hamburgers, as a condiment? Oh my.

Yes, it has ketchup in it. This isn’t ideal because of ketchup’s sugar content. But most great chefs, to my continual surprise, do use ketchup. So I give up on that battle. Besides, ketchup serves as a glue. All great sauces require glue of some kind.

Says Mel, of melskitchencafe, where this extraordinary concoction can be found:  “Thick and smoky, tangy and sweet, this is the best homemade barbecue sauce I have ever made…. The flavours of this sauce are exactly what [I’ve} been looking for and while I may continue to make, say, 50 more chocolate chip cookie recipes before the end of the world, barbecue sauce is one of those things where once I’ve found it, I’ve found it.”

She found it, alright.

Check it out. If you want a printable version, just head over to Mel’s. Otherwise, just cut and paste, and then please: Enjoy!

And then let me know… is this great, or what?

Makes my day.

 

The Best Barbecue Sauce

 YIELD: MAKES ABOUT 7 CUPS OF BARBECUE SAUCE
 INGREDIENTS
  • 2 cups ketchup
  • 2 cups tomato sauce
  • 1 1/4 cups brown sugar
  • 1 1/4 cups red wine vinegar
  • 1/2 cup unsulphured molasses (or regular)
  • 2 tablespoons butter, cut into small pieces
  • 4 teaspoons hickory flavored liquid smoke
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper

DIRECTIONS

In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings. Bring to a boil then reduce the heat to low and simmer for at least 20 minutes, stirring occasionally. The sauce will thicken as it simmers (and then as it cools). I try to plan ahead and simmer for at least an hour. Use the sauce to brush onto meats the last ten minutes of grilling or for any other recipe where barbecue sauce is used.

Once cooled, the sauce can be frozen. Thaw in the refrigerator and use as needed.

Recipe Source (can I thank you enough?) – melskitchencafe.com

This entry was posted on Friday, June 13th, 2014 at 1:55 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed.

comments

1

While I don't publish all comments, I welcome and appreciate your feedback and participation. If you'd prefer to keep your comment 'private,' please use my contact form (located on my website menu) and indicate this. I will happily respond to all comments and questions.

  1. June 20th, 2014 | Jerilyn N. says:

    Excellent content. Love your posts.

leave a comment

While I don't publish all comments, I welcome and appreciate your feedback and participation. If you'd prefer to keep your comment 'private,' please use my contact form (located on my website menu) and indicate this. I will happily respond to all comments and questions.

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