BBQ Sauces (we got a few good ones)
The precise origin of barbecue sauce is unclear. Some trace it to the end of the 15th century, when Christopher Columbus brought a sauce back from Hispaniola, while others place it at the formation of the first American colonies in the 17th century. References to the substance start occurring in both English and French literature over the next two hundred years. South Carolina mustard sauce can be traced to German settlers in the 18th century. Whoever invented it, we want to say thanks. A good sauce cannot hide bad BBQ, but a good BBQ meal is incomplete without a homemade sauce. We have one that is guaranteed to be a crowd pleaser.
Patio Pitmasters BBQ sauce
We have tried BBQ sauces from every major BBQ state and the PPBS is hands down the best reviewed sauce from the patio judges (family and lots of friends). We can put out good store bought brands and this will be used 5 times as much as any other sauce on the table. No, not a scientific poll, but we have seen enough people gravitate towards this sauce to know it's one of the best. Don't mess the ingredients until you try it. After that, don't mess with the ingredients.
1 cup top shelf ketchup
1 cup tomato sauce
1/2 cup and 2 tablespoons brown sugar
1/2 cup and 2 tablespoons red wine vinegar
1/4 cup unsulfured molasses
2 teaspoons hickory-flavored liquid smoke
1 tablespoon butter
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
Mix ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter in a sauce pan over medium heat. After sugar melts, add garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper. Reduce heat to low, and simmer for 20 minutes.
We love to use clear squeeze bottles for all of our condiments. If just makes you feel like you are in a real BBQ joint!