Hello! Kelly again!
Boy… I have missed a few Allergy Free Wednesdays here and there, but I am going to get this one published and out there on our web.
We are still trying to get this all organized and I have still not figured out how to put these recipes on my ‘recipe’ tag. No one in my family is all that smart with computers. We are still trying to get everything down for this.
The good news?? We are getting dairy goats soon!!! (APPLAUSE) We are planning on getting some mini dairy goats to start out with. We will soon be making fresh goat milk cheese and yogurt. And even MORE kitchen experimenting! Our kitchen has become a lab more than just a plain old kitchen. I mean, there are quart sized jars everywhere in our small kitchen area with homemade saurekraut, fermented salsa, sourdough starter(which I am still trying to master the art of this!), buttermilk, kefir, kombucha, and then we have bags of already baked gluten free bread(or sometimes gluten-for my three sisters and dad) sitting, waiting to be eaten. I have made a hobby of baking and cooking and I don’t plan to stop anytime soon. Actually, I have finally mastered an English Muffin recipe(with the help of a friend) which I will be posting hopefully next week if my sourdough starter is active enough for me to make them again. Down here in south Louisiana, it is hard to keep a sourdough happy and healthy without feeding it three times a day!!! If there are any other people living in the south with sourdough starters, I would love to hear any suggestions or tips!
OK, now onto the alleged (Famous Name)’s BBQ Sauce. My mom loves this sauce…and I mean L-O-V-E!! Well, actually, we all really love this commercial sauce. But, that’s just it, it is commercial. I don’t like commercial because it takes away people’s imagination and creativity! If we didn’t have frozen waffles, people would actually make their own waffles and add whatever spices (or fruit) they wanted with whatever flour they preferred!It get really awesome in the kitchen once you start to think. Plus, it is way more healthier… and we all want to be healthy, right?? (Right, Kelly, right!
So, yeah, I just knew I could do better!
And when I was sitting in the kitchen one day, bored and ready to come up with something in my kitchen-lab, I saw a half-empty bottle of this famous BBQ sauce. I looked at my counter top and thought to myself. “Try it Kelly! After all, what is the worst that could happen!?!” So, I contemplated my plan of action. While in the kitchen, I would make up an entire batch of this stuff and that night I would use it in a recipe that uses the original BBQ sauce and see if anyone could tell the difference.
So…this is the recipe that tastes almost EXACTLY like the commercial BBQ sauce(maybe even better???). Let me tell you: NO ONE knew the difference! EVERYONE liked it! (Even my most pickiest sisters.) They were happy, I was happy…yep, we were one happy family that night!
The only thing I would think about adding next time would be some black pepper. Maybe 1/4-1/2 tsp black pepper. I experimented with this for three days and finally got a taste I liked. I hope you enjoy my science experiment as much as my family and I did!!
COPYCAT BBQ SAUCE
-1 6-oz. can tomato paste
-2 cups water
-3 TB crushed pineapple
-1/2 heaping teaspoon salt
-1/2 tsp garlic powder
-1 tsp liquid smoke
-1/4 cup red wine vinegar
-2 TB lemon juice
-3 TB molasses
-3-4 TB honey(this totally depends on how sweet you would like your sauce to be)
-1-2 TB arrowroot starch + 1-2 TB water(thickener)
TWO OPTIONS Directions: OPT. I: 1. In a medium saucepan over medium heat, combine the tomato paste, water, crushed pineapple, salt, garlic powder, liquid smoke, red wine vinegar, lemon juice, molasses and honey. Stir until all has been mixed together. Blend with an immersion blender, careful to not splash it everywhere.
OPT. II(for those who don’t have an immersion blender): 1. Combine everything in a high powdered blender and cover with a dishcloth.
2. Starting at the lowest speed possible(mine’s lowest is stirring speed), blend, keeping your hand firmly planted on the top of blender. (If you start out too fast, the sauce will push on the top of the blender.) Blend until all thoroughly mixed through and there are no lumps.
3. Transfer to a medium saucepan over medium-high heat.
BOTH OPTIONS: 1. Bring the mixture to a boil over medium-high heat, stirring constantly. Bring heat down to around medium low or just low to let the mixture simmer, stirring occasionally. It should have thickened a bit.
2. In a small bowl, combine arrowroot starch and water. Note: The amount will depend on how thick you like it. I have tried 1 TB and 2 TB arrowroot and water and they both thickened to spreading consistency. The 2 TB was thicker, but I use 1 TB because I like my BBQ Sauce thinner than the original kind.
3. Stir the arrowroot/water mixture into the sauce and cook and stir over medium-low to low heat for about 2-3 minutes.
4. Remove from stove and cool completely before transferring to a container and placing in fridge.
It keeps for a while in the fridge. I have had mine in there for about two weeks and it is still good!
I forgot to measure out how much it makes, but I am guessing around 2.5-3 cups. I makes a good deal of sauce.
There you have it: Copycat (Famous Name) BBQ sauce!
Can you tell the difference??? I can’t!
(BTW, the one on the left in the original and the one on the left is mine)
P.S. I was not able to state the name of the famous BBQ sauce because we had a friend who made a copycat recipe who had the real company tell her not to use their name on her website. So, the actual name of the company remains anonymous. However, once you taste this sauce, I am sure you will know which famous BBQ sauce I am talking about!
This recipe is linked to(and will be linked to):