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Emeril’s BBQ Sauce & Creole Seasoning
We did the traditional cookout last 4th of July and I decided to try out Emeril’s Homemade Barbecue sauce which was published on Reader’s Digest last month. I usually don’t like barbecue sauce on my grilled meats but when I saw this recipe I decided to try it and was I ever glad I did! Everyone loved it. The sauce had a fresh, spicy and tangy flavor without the artificial smoke taste in the bottled varieties. It’s still grilling weather so I’m sure we’ll be making this sauce again.
I made a few variations to the recipe since I didn’t have everything on hand like the cane syrup. I also had a half a jar of store bought salsa that I wanted to get out of the refrigerator so I decided to throw that in here. Aside from those two changes, everything else was as the recipe called for.
EMERIL’S HOMEMADE BBQ SAUCE
2 Tablespoons Olive Oil
1 small Onion, chopped
2 Cloves Garlic, chopped
4 cups Ketchup
½ cup dark Brown Sugar, packed
2 Tbsp. cane syrup 1 cup bottled Salsa
¼ cup Cider Vinegar
¼ cup Worcestershire Sauce
3 Tablespoons Red Hot Sauce
2 Tablespoons Yellow Mustard
2 teaspoons Creole Seasoning (see recipe below)
1 teaspoon crushed Red Peppers
Heat olive oil and saute garlic and onions until soft and fragrant. Add the rest of the ingredients and simmer 15-30 minutes until blended and thickened.
CREOLE SEASONING
2½ TBSP. Paprica
2 TBSP. Salt
2 TBSP Garlic Powder
1 TBSP Black Pepper
1 TBSP Onion Powder
1 TBSP Cayenne Pepper
1 TBSP Dried Oregano
1 TBSP Dried Thyme
Combine everything and save. Use as needed.
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July 13th, 2009 at 11:41 am
Sounds great!
July 14th, 2009 at 12:56 pm
Now that sounds like bgque sauce that I’d like, except for the spicy ingredients. I’d take out the red pepper and hot sauce. I used to love spicy, but it doesn’t like me any more.
July 14th, 2009 at 6:01 pm
Wow, this looks so delicious! I will definitely be bookmarking this to try next time we have barbecue chicken.