saucy.

It's extremely easy to buy barbecue sauce at the store. Well, actually, I take that back--there are so many appetizing varieties available that it becomes a little challenging to choose just one.


But that would be the only hurdle.

Still, I enjoy being in the kitchen (obviously) and I enjoy eating homemade things, so I thought I'd try my hand at making my own barbecue sauce.

Guess what. It's also extremely easy to make barbecue sauce at home. What's more, you can fine-tune it and toss in whatever tickles your fancy (and leave out whatever doesn't--no preservatives or modified starches in my blend, thank you very much). My fancy just so happens to be tickled by both heat and sweet, so I included ample amounts of the ingredients necessary to achieve these qualities.


My sauce made for a mean chicken barbecue sammich.

Never again will I have to stand in the sauce aisle at the grocery store, engaged in an intense internal debate, yet appearing to bystanders to be just staring at the stock like a moron...

Sweet Burn Barbecue Sauce
(adapted from Serious Eats)

2 cups ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/2 cup firmly packed brown sugar
1/2 cup prepared yellow mustard
1 tablespoon hot sauce
1 tablespoon chili powder
1 tablespoon ground black pepper
1 tablespoon onion powder
1/2 teaspoon celery seed
1/2 teaspoon cayenne pepper

Combine all of the ingredients in a saucepan and slowly bring to a boil. Reduce the heat and gently simmer until dark and thick, 10 to 15 minutes. Transfer the sauce to a clean bottle or jar and store in the refrigerator, where it will keep for several months.