Recipe: Barbecue Sauce
I just had to try the Neely Barbecue Sauce … and since a trip to Memphis was not in the immediate future… I was going to have to make it… not such a bad thing… I love to cook… and I have to tell you… this sauce is so easy to make…
Again… as I’ve mention in previous posts… I urge you to consider getting their book… Down Home With the Neely’s… the recipes are just that… down home… and just plain delicious.
Now back to the recipe… as for tips… well… I really have none… except that the directions say to simmer the sauce for at least 2 hours… but the narrative preceding the recipe tells you they simmer their sauce for the restaurant for 5 hours… I did mine for almost 4 hours… it does reduce quite a bit and becomes really thick… and I mean to tell you… outstanding doesn’t even do it justice as a description.
Please note: They don’t add salt because of the sodium content in the ketchup and other ingredients…. and also because the sauce is usually used on seasoned meats.
The picture above doesn't do it justice either... it is redder than the picture... mine did come out quite a bit darker than the picture in the cookbook... mine was a deep red.
Try this really simple and easy recipe… you won’t be disappointed… I promise you.
Recipe: Neely's Barbecue Sauce
All you need:
2 cups ketchup
1 cup water
¼ cup light brown sugar
¼ cup granulated sugar
1 ½ teaspoons freshly ground pepper
1 ½ teaspoons onion powder
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
½ cup apple cider vinegar
2 tablespoons light corn syrup
I tablespoon Neely’s Barbecue Seasoning
All you need to do:
Combine all the ingredients in a large pot or Dutch oven.
Bring to a boil over high heat, stirring frequently to prevent sticking.
Once at a boil, reduce heat to a very low simmer. Simmer uncovered for at least 2 hours, stirring occasionally.
Remove from the heat and cool.
Store in a air tight container in the fridge. It should last up to 6 months.
This makes 2 cups.
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