BBQ SAUCE    
Servings

Some people really like BBQ sauce.   Me, not so much.  I LOVE it. ("Then why don't you marry it?" Sorry, couldn't help myself).  Seriously, I love BBQ sauce.  I don't remember not liking BBQ sauce.  I always ordered chicken dipped in BBQ when I went out to Kentucky Fried Chicken growing up (ok, and I've gone there as an adult as well and order the same thing).  I like BBQ sauce sweet, yet tangy, spicey, yet not hot (no thank you buffalo wings).  This recipe is it.  Lots of sugar, lots of spice, just right.

In the above picture I've used it as a glaze on some boneless, skinless chicken breast.  I cut long slices, then salt and peppered them, then cooked them on an indoor grill (one of the most random - although useful! - kitchen appliances I inherited by marrying my sweetheart).  About 10 minutes prior to being done, I started slathering on the glaze, turning the chicken every few minutes and reslathering so that the sauce got real gewy and sticky and had that perfect cooked taste to it.  I highly suggest using this sauce with my Sloppy Joes as well.

TIPS & TRICKS

• When stirring the sauce (during the simmering time), I like to use a whisk rather than a spoon.  I feel a whisk picks up all the thickened tidbits on the bottom of the pan better and helps redistribute them within the sauce.  But that's just my preference.

INGREDIENTS

    2 Cups Ketchup
    1 Cup Water
    1/2 Cup Apple Cider Vinegar
    5 Tbs Brown Sugar
    5 Tbs Sugar
    1/2 Tbs Pepper
    1/2 Tbs Onion Powder
    1/2 Tbs Ground Mustard
    1 Tbs Lemon Juice
    1 Tbs Worcestershire Sauce
 
DIRECTIONS

• Whisk together all ingredients in a medium-sized sauce pan.   Bring to a boil.
• Reduce to a low simmer, and cook for 1 hr 15 minutes, or until sauce reaches desired thickness.  Stir every few minutes during simmer to keep sugars from burning on bottom of pan. 

Recipe Origins: Down Home with the Neelys