I can’t have you make this exactly like I do since even I do it a little different every time! But I do have a recipe that is my guideline. One thing that makes it different every time is the ketchup. I have some homemade ketchup that came out more like a cocktail sauce and that is what I have used when this comes out the best. But this BBQ sauce should be good even with store bought ketchup.
Tangy Tennessee BBQ Sauce
2 cups ketchup
1 16 oz. can of tomato sauce
2 cups brown sugar – packed
2 cups apple cider vinegar
2 Tbsp. Worcestershire sauce
2 1/2 Tbsp. paprika
2 tsp. lemon juice
3 tsp. onion salt (I cut this way down once and added a real onion – chopped fine)
2 tsp. dry mustard
4 tsp. hot sauce (Tabasco) – less or more depending on how hot you like it.
Combine in a heavy saucepan over low heat until well blended. Then simmer for 15-20 minutes stirring occasionally. Cool and put in airtight containers. I like it in neat looking jars. Refrigerate for up to two weeks.
Makes about 6 cups.
You can cut this in half for a smaller family. This recipe is not mine… I just tweaked it a little. The magazine article I found it in said that it’s taken from the book ‘Barbecue Nation’ by Fred Thompson.
So far we’ve used it on grilled chicken, I baked some chicken in it and the boys have used it to dip their chicken nuggets in. It’s more of a hot and tangy flavor than a sweet BBQ like I am used to. But so far has been very widely accepted!
Hope you try it and enjoy it too!