Two gallon size bags are now in the freezer holding about 1 ½
pounds of cooked taco meat each. The
rest is in a container in the fridge for tonight’s dinner. Smart me!!
In discussing what else we would like this week, HC2 declared she wanted
some BBQ meat.
This translates into a Boston butt (pork roast) in the
crock pot, which I’d already told y’all about once before. She was in luck as we had one in the big
freezer. It is now nearly done in the
big crock pot. Sadly, I am completely
out of BBQ sauce.
This put me on a mission to find a 98% homemade sauce
recipe. I hunted around on pinterest but
most sauces were ketchup based. Fortunately, being born Baptist and liking to
eat, I have a lot of church cookbooks. I
flipped through a few of these cookbooks and found one to serve as my “guide”. I know this could be dangerous.
The base of this sauce is conned tomato sauce. I wanted to make enough to use for our dinner
and baste the roast. I think I will have
plenty since I nearly quadrupled the recipe.
1 large can
of tomato sauce
1 cup brown
sugar¾ cup of vinegar
4 or 5 Tbsp. of brown spicy mustard
2 Tbsp. of dehydrated onion
1 Tbsp. of paprika
½ tsp. of garlic salt/seasoning
½ tsp. of cayenne pepper
Pinch of salt and dash of black pepper (maybe two)
Once the
ingredients all “melted” including the brown mustard, I let it come to a gentle
boil then reduce the heat. It is not a
thick sauce. If you like it thicker,
maybe add a little cornstarch or simmer longer.
This is a
sweet n tangy sauce. You can definitely
taste the mustard and hint of garlic. I
would like it a bit hotter but don’t think that would go over too well with the
kiddos. Keep on tasting until you get it
the way you want it. For now, since I
haven’t recycled an old ketchup bottle, I have poured it into an old cheese
canister.