BY
So last week, Sara announced that in a few weeks, we’ll be jet-setting off to the Better Homes and Gardens headquarters in Des Moines, Iowa and competing in a cook-off against 4 other bloggers. Um, yeah, we’re just a little bit excited! Part of the fun is that we get to be part of launching their new cookware line. We’ve got lots of time to get into the Ps, Qs, and (shhhh) giveaways, but we got the chance to preview one of the cookware lines of our choice. And I chose this:
Isn’t my kitchen awesome? Just kidding–I’m pretty sure that’s the Better Homes and Gardens test kitchen; my kitchen has noticeably less natural light and noticeably more half-full sippy cups of milk.
Like I said, we’ll talk more about the cookware itself in the weeks to come, but suffice it to say that I am completely in love with this non-stick hard-anodized cookware line, both in appearance and in performance. Love. Like…I can’t put them away because I don’t feel like my cupboards are good enough for them.
Next Friday, we’re going to finish revealing (wow, that sounds so dramatic) the recipe were going to be competing with, but last week, Sara gave you a hint with her Shoestring Onion tutorial and this week, I’m sharing a slightly tweaked recipe from the New Better Homes and Gardens Cookbook. Next week, we’ll put it all together and I’m not kidding when I tell you that my husband was over-the-moon happy for a good week after I tested these out on my family.
I’ve been on the search for the perfect barbecue sauce for…well, forever. We’ve got the sauce that goes on the Old-Fashioned Barbecue Chicken Legs and it is totally swoonworthy, but it’s really at its best on food cooked over a flame; it’s just not as awesome for dipping, last-minute basting, slow cooking, etc. Part of the cook-off challenge is to integrate at least one of the BHG recipes into our menu, so when I tried out and loved this barbecue sauce recipe, everything else came together like a dream. A good dream, not like that dream I had once where an alligator and I had to wave at each other to avoid me being eaten by said alligator.
This sauce is super versatile–it has a great base and there are a few variations you can try to mix things up a little. My favorite is the spiced variation–it tastes a lot like the sauce from my all-time favorite hole-in-the-wall barbecue joint and THAT is never a bad thing.
It’s kind of a mish-mash of barbecue awesomeness–tomato paste, Worcestershire sauce, mustard, brown sugar, molasses, horseradish, apple juice, onions, garlic, yada, yada, yada…
Then you saute the onion and garlic, add the remaining ingredients, and simmer until you reach the desired consistency and your house smells amazing.
Remove from heat and brush it on grilled chicken, dip your chicken fingers in it, use it for barbecue beef or BBQ Pork Sandwiches
or brushed on Fauxtisserie Chicken:
Kansas City Barbecue Sauce
Recipe adapted from the New Better Homes and Gardens Cookbook
1 tablespoon olive oil
1/2 c. finely chopped onion
2 cloves garlic, minced
3/4 c. apple juice
1 6-oz. can tomato paste
1/4 c. vinegar
2 tablespoons packed dark brown sugar
2 tablespoons molasses
1 teaspoon yellow mustard
1 tablespoon paprika
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon prepared horseradish
In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, stirring frequently, until the onions are translucent. Add the remaining ingredients except horseradish and bring to a simmer, stirring frequently. Turn heat to low, cover, and cook for 30 minutes or until the sauce reaches the desired consistency. Add the horseradish and serve as desired.
Spiced Variation: Add a pinch of cinnamon, a pinch of cloves, and a pinch of cayenne pepper with the paprika.
Smoky Variation: Substitute 1 tablespoon of smoked paprika for the paprika.
This looks yummy! Just one question though, the recipe says 1/c vinegar. Is that correct? I'm guessing that the second half of the fraction was left off b/c 1 cup of vinegar seems like a lot!
Melissa–Eeeek, yep!!! Thank you so much for catching that! It should be (and is now, thanks to you 🙂 ) 1/4 c. Thanks again! 🙂
I'm SO excited to try this recipe. I've been looking for a BBQ sauce recipe that didn't have ketchup as it's base, because that just seems like cheating. 🙂
I was just thinking the other day that I wish I knew of a really good BBQ sauce recipe. I love BBQ sauce (and so does my family) but definitely not any of the kinds at the grocery store. I'm excited to try this. Thanks!
Oh, and Kate, you should give my sister Carly a hard time about having BBQ sauce on her "Do Not Like" list–she's missing out!
Are you kidding me Lindsay?? That girl is nuts! Her "do not like" list is almost identical to my "foods I cannot live without" list, lol.
Seriously, Lindsay, she's so weird. Carly, if you're reading this, you're weird. Also, you're really not gonna like our entry in the cookoff, haha! 🙂 (That wasn't a mocking laugh, just the realization that it contains a lot of foods on your bad list).
Thanks for posting! I've been wanting to start making my own BBQ sauce to get away from the High Fructose Corn Syrup in the store. I shared a link on my Favorite Feeds Friday feature!
can't wait to try this! but I would love to see a recipe for a good honey mustard bbq sauce =)
This sauce looks great, but I really need to make a confession. I covet that blue plate on which the BBQ Pork Sandwiches are sitting. Whew! Glad I got that off my chest.
As per the typo with the 1 cup vinegar–I thought that maybe you were catering to the eastern North Carolina crowd.
Made it tonight (actually, my 11-year-old son made it!)…thumbs up from three generations! DELISH! Still have a jarful left, too. Mmmm, the possibilities! 🙂
This is a great recipe and when I have time I plan to try it. I have been 'cheating' as Jodi puts it by using a ketchup based recipe. Actually my BBQ sauce is a ready-made mix of spices and natural flavors that I simmer in a mix of ketchup and water. It's a quick way to have hot fresh tasting sauce and it's easy to get ready while the meat is grilling.
Note to self, never come on and look at Best Bites before eating breakfast. Now I'm super hungry!! I can't wait to try this recipe.
Anna
http://wastedbandwidth.org/
I was just looking for a recipe. I've never left a comment, not even on my kids facebook, but for a chance to win such an amazing piece of equipment as the Silhouette SD I'll battle the phobia. I was amazed at the versatilty of this machine. It fuels my imagination. I would love to try the card making and also the etching. I could use the vinyl cutting also. Wow, what couldn't I use. Didn't find the Peach Kuchen recipe but oh well, I found the Silhouette! Thank you for sharing. Kay
As a Kansas Citian, I feel like I have to try this recipe for myself. But man does it look good….
Do you know that your recipe index isn't working? Whenever I click on an old recipe it can't bring it up.
I treid to leave a comment on the Silhouette giveaway but you had such a fantastically huge resonse that I had to post here instead! Wonderful post – great give away. I would love to explore the sketch design feature – how neat to creat backgrounds of intricate designs!
I have gone to the FB page and "Liked" you! can't wait to start following your posts!
YUMMMM this sounds awesome! I wonder if I can can this? I have so many tomatoes that I can cook down to paste, hmmmm any ideas?
LOL I just read this BBQ sauce discussion on my behalf.
I know I know. I have a strange palate.
What happened to your “Quick and Easy BBQ Sauce” recipe? I can’t find it… Ahhhhhh! I LOVE that stuff!
No fear Nikki, it’s right here 🙂
https://ourbestbites.com/2008/09/quick-and-easy-barbecue-sauce/
How long can I store this if I make a big batch?? THAT’s what I need to know with ALL of your food!!! Can I freeze them? And how long will it last in the fridge!? Your foods are so amazing I like to make them in bulk!!
You can can this recipe! Make as directed, then pour your hot barbecue sauce into hot jars, and process them in a water bath canner for 20 minutes (adjust for altitude). That should do it!
Thank you I was getting ready to ask about canning. If I like something or the family likes it I try to make it ahead. And this is delicious.
How long will this keep in the fridge, if I make a big batch? Can’t wait!
I made this tonight, real excited for the outcome….but it was really gross….I couldn’t believe it since ALL your recipes are CRAZY delicious and fool proof (which is why I love it.) WHAT DID I DO WRONG?! It came out tasting bitter and VERY tomato-ey… HELP PLEASE!
I’m not sure what you did wrong Monika, but I’m assuming something because it is certainly not gross 🙂 It’s actually amazing, so hopefully you can try it again and follow the directions carefully!
I’m actually with Monika. I love a lot of your recipes, but none of us liked this one. Bummer, since I was looking for a great BBQ recipe. I’ll have to try the quick and easy version!