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All-American Barbecue Sauce - Food Wishes
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- Опубликовано: 15 июн 2020
- Buying barbecue sauce at the store is convenient, but making your own classic, Kansas City-style sauce at home is surprisingly fast, and easy. Above and beyond avoiding all kinds of artificial ingredients, you can customize the flavors to your tastes, and in just minutes, produce a sauce just as good, if not better than that stuff from the grocery store.
For the fully formatted, printable, written recipe, follow this link:
www.allrecipes...
To become a Member of Food Wishes, and read Chef John’s in-depth article about All-American Barbecue Sauce, follow this link:
/ @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/...
Check out the recipe: www.allrecipes.com/recipe/280637/all-american-barbecue-sauce/
What can you use if you don’t have molasses?
Kept laughing at that bowl that almost didn't fit everything
I had some serious anxiety, particularly after he added the vinegar
Freakishly small bowl?
Gotta give the videos a little suspense to hook you.
Dang. I thought you were going to say, "You are the Bob Ross of your barbeque sauce." After all, you are the happy little chef that l think is the best.
He's reverting to the classics. I think "you are the boss of your sauce" was the original.
Chef John, please use a larger bowl or a smaller whisk. I just panicked when you started stirring up that beautiful sauce.
HAHAHAHAHA! Same 😹😹
He has to steal babish’s tiny whisk
I was just waiting for him to comment on how he should've used a bigger bowl.
😂😂 so true!
I think he did it on purpose, to create angst and anticipation of his 'upcoming' salt-&-pepper rib recipe...
At a time where peace and love seem lost-
Concoct this sweet and tangy sauce.
Just made some. It’s absolutely phenomenal. Perfect balance of sweet, tangy, salty, etc. I’d eat it with a spoon and call it dinner. So exited for the upcoming ribs recipe!
I will try this but i may use a smaller bowl
Any thimble should work.
I keep my BBQ sauces in the fridge - I just love that contrast between the hot ribs or pulled pork, topped with a drizzle of cool sauce
That is weird
Add "Liqiude Smoke". Barbecue sauce must have smokey flavour
It’s not weird. It’s delicious
chilled sauce is the best
@@simonci5177 eh, I don't think it's necessary for barbecue, but as a dipping sauce for nuggets or wings, yes
Think my kids are going to make this as a Father’s Day gift for their dad.
Add "Liqiude Smoke". Barbecue sauce must have smokey flavour
Great idea!
Aww, that will be nice 😊
I'll try to guess some of the ingredient before looking at the video or the website (no cheat, so please don't laugh if I'm super off!)
-Some ketchup
-Some white vinegar (or wine vinegar)
-Some Worcester Shire sauce
-Some brown sugar
-Some garlic powder
-Either salt or soy sauce
-Freshly ground black pepper
-Some paprika
-And of course, some cayenne
That's my best guess, now let's actually watch the video!
You got most of them right, well done !
Excellent guessing, I may have to try your recipe too
Actually except for the soy sauce or salt and the cayenne, what you have listed is the bbq sauce i make. I like using ground Thai chili or habanero 🌶 instead on cayenne for extra hot bbq sauce.
I mean you did forget the molasses which is usually basics but great job on everything else.
Just made this recipe today. Made pulled pork and the sauce was very tasty! Great recipe. (BTW, 'pro tip' for shoppers: In some grocery stores, molasses is in the aisle with the honey and syrup, not in the sugar aisle. :-) )
I haven't had store bought bbq sauce in years, because I always have those basics on hand. Keep spreading the good news!! The only difference is I use apple cider vinegar.
Gotta love BBQ sauce. Originally made from whatever was handy! I'd love to try making some with Balsamic vinegar.
Apple cider vinegar is fantastic 👍🏻
Crossing my fingers you put up those salt & pepper ribs before the weekend so we have time before Father's Day!
Thanks, I love to make my own sauces, dressing and basically everything I put on the table. I really appreciate your humor.
We’re gonna need a bigger bowl.
Omg ! I JUST watched jaws at the movie theatre in the Netherlands for the 45th anniversary. It was AWESOME. Shame there where only like 5 people in the theater.
Tomorrow I have my online exam for semester and here I'm watching at 1am Chef John prepare barbeque sauce . What my life has come to
We’re not average! We’re not average!
I’ve been waiting for Chef Johns BBQ Sauce recipe forever. I refused to look at any other recipe until he posted his take on it
I thought that bottle was filling up on its own at the end...
LOL me too
I’ve been digging the use of smoked paprika in this video and other recent videos. It is a new spice in my lineup as of a few months ago and it has been a game changer.
After all smoked paprika is a food flavoring Eureka.
I'm canning beef and needed a nice sauce, wow! This is perfect! Thank you!
Chef John covering every base and setting up content in these trying times
just made this sauce for my bbq, i added 50% less vinegar and it was delicious. So balanced and delicious and just the right amount of spice added. I smoked the sauce with the pork to give it some extra flavour.
Yes!!! I've been waiting for Chef John's rib video my whole food life.
I want to inject chef John's sauce into my bloodstream.
b r u h
That's what she said?
Phrasing!
@Valerie Texan booooooooooooo
@Valerie Texan It costed $0.00 to not say that, yet there you go
You're absolutely correct about homemade recipes. I often have to back down my enthusiasm - this is where the "polished" products "shine".
Few years ago I visited USA for a week. And holy shit, everything was so sweet. Even normal bread had added sugar and other sweeteners.
@@_CJ What a bummer! The US offers many wonderful kinds of BBQ in a verity of flavor profiles and techniques. Also Six Flags over Texas is great. It was THE road trip as a child.
Sweeeeeet!👍 Now you have definitive proof that America is the sweetest Nation!🇺🇸
So good. Made a double batch for Labor Day 2020. Plenty left over to jar for later. Yum.
I (for the first time EVER) had 99% of the ingredients on hand, ducked out to grab the missing ones, and made this up today!
I did underestimate how much ketchup i had on hand, which resulted in a sad very empty looking jar in the fridge BUT plenty to put on some pulled pork for dinner tomorrow night!
Can't wait to try it out. Will let you know if miss 4/yo (who adores you and will probably eat it even if she hates it because its YOUR recipe.) and miss 8/yo like it too
65 year old KC native here. I have always preferred the orange Arthur Bryant's sauce. A lot of our KC sauces are too sweet for me. If you want to sample great KC sauces hang out in the tail gate area of Chiefs games. Lots of creativity there.
My mother always added onion, orange juice, soy sauce, and Worcestershire. So good.
I'm calling dibs, on Chef John's ribs.
I'm pretty sure he needs those.
I made a sauce similar to this back in the 1980's. My father-in- law was so captivated by it he had me making it by the quart! My immediate family of course were my worst critics, "Not smokey enough" is what I'd hear from them, so I added liquid smoke.
You are so right Chef John, less is more.
This is the best barbecue sauce I have ever tasted.
I have made ribs for the past three weeks just because I want to use the barbecue sauce.
I have made plenty of Chef John's meals and they've always been fantastic. I love his All-American Classics cookbook. This sauce recipe is lined up for this weekend.
I just made this and it’s so easy and absolutely delicious. Thank you Chef John for so many great recipes.
I add powdered mustard, and cook it down for a little bit. And because image is everything (not really), I put the sauce in an old Bulliet Bourbon bottle.
Yes! The absence of powdered mustard puts that sauce on shaky ground as BBQ sauce to my thinking.
Mustard is a South Carolina thing.
Yeah, the lack of powdered mustard was the thing that jumped out at me as I was watching this. Just a touch for flavor. I use don't use anywhere near enough to confuse this with a mustard based sauce.
I also use mustard. But a packet of taco bell fire sauce really kicks the flavor up.
I love that he recommends you experiment and make it your own! :)
I’m surprised there was no garlic and onion powder added to this. That’s definitely something I’d add to my own sauce but this sauce looks good.
Already in the ketchup. Adding it again would be redundant.
@@elijah4606 also dry mustard, szechuan pepper corn (ground), cherry flavored pop rocks, fish sauce, Razz-apple Fundip and some peanut butter.
@@hansgrueber8169 Lol what? Pop rocks? Peanut butter? Fun dip?
Just made this sauce an hr ago. Worked out very well. I did add liquid smoke to it. I going to make a big batch to keep on hand
You deserve a congressional Medal of Honor for your all American service to pulled pork and ribs!
I have tried quite a few variations of this sauce, but without having made this one, the best one I have found so far comes from The Joy of Cooking. I think one of the things I like about it is how perfectly balanced it is, plus it has fresh ginger and a bright hit the vicinity from both the vinegar and also simmering a couple of thin slices of lemon right in the sauce for a few minutes. The big thing that bugs me with store-bought BBQ sauces is either they are way too sweet, or they have no Smoky flavor in them whatsoever. To that end, there is a hickory flavor smoke powder available from the spice house that is amazing in homemade barbecue sauce. Half a teaspoon is all you need for an entire quart of sauce. Far better than Liquid Smoke in my humble opinion.
I must say, having made this 2 hours ago, is very close to excellent. I then added a dollop of Dijon and a squirt of honey. I have both in different containers and will make final judgement tomorrow when I make your ribs ! HNY!
Those ribs look insane! Now I can't wait for their video!!
They can’t be insane cause they are extremely dead.
kentchr76 Well that makes them easier to eat.
Yea brah- He's a mess....
Hes got a rib video bro
zombiTrout That’s true. It’s difficult to fork a living cow and not without danger.
I used to make bbq sauce a lot, and really loved my made-up recipe. I am so sad that I’ve forgotten nearly everything I put in it. Yours looks great, so maybe this will become the new sauce. I suspect I’d keep the three things I do remember: a little liquid smoke, a touch of orange extract (makes a real difference) - and I thickened it in the microwave (1-minute intervals, I think). To each his own, as usual. Thanks - this sounds yummy.
I love that spice profile. All good ones, and no cloves!! A+!!
Thanks Chef John! I came here the after I made prime rib. Woke up in the morning with no bbq sauce for the left over ribs. Recipe was great!!!!
making ribs friday will try this out thankyou!
Well, I have to say that I've made your Homemade Ketchup and Dijon Mustard and both are amazing!!! I definitively will make this BBQ Sauce!!!! Greetings from the Dominican Republic!!!
Chef John is really leaning into his food styling capabilities!! 👏🏼🤗
Thank you so much for Not putting powdered mustard or mustard of any kind in this. I am allergic to mustard and so usually make my own which can be hit or miss because I am always just guessing on spices and amounts. This will give me an actual recipe to start with that I can tweak as I need.
Yummy! I make mine pretty similar but add in some worstestershire sauce and powdered mustard.
Once again I am indebted to this man who has explained to me that allspice tastes like all spices.
Looks really good, and I think this just inspired me to give homemade BBQ sauce another shot.
I made some a few weeks ago for some ribs using another YT chef's recipe, and it was just not very good. Wayyyy too much garlic powder, paprika, and salt... just tasted like very salty, garlicky ketchup and had a really gloopy, super sticky consistency. I like the idea of a no-cook sauce.
Did you ever try it? If so, how did it turn out? I'm from texas where we don't really sauce too much so I'm kinda hesitant to try it.
@@CS-er9xv Afraid not yet - been tied up with several other little food phases recently (sous vide steaks, thai food), and bbq sauce has been unnecessary so far. I'll try it eventually though.
Definitely trying it out. I've heard Apple Cider Vinegar works too.
I prefer apple cider vin.
Kansas City native and hands down your biggest fan!
I had leftover S&P ribs, so threw on some of this sauce. Wrapped in the foil I cooked them in. About 30 minutes in the oven. Indescribably good.
Yes! 👍🏻👏🏻
Thank you so much!
You just upped my rib game so hard. Can't wait to challenge my Dad on Father's Day to a friendly cook-off. :)
Powdered ginger is a great addition too. Spice without a lot of hot zip.
I have learned some good tips from this video. Thank you Chef.
You are the Kings Cross of your Barbecue Sauce.
Thank you, thank you Chef! I love bbq sauce but hate the store bought versions loaded with high fructose corn syrup. Tried making some myself one day and failed miserably. So, thanks again!
I made this today along with your pepper ribs. It was wonderful. Thank you so much.
Mmm, this recipe looks amazing! I love barbecue sauce and have been looking for a good homemade recipe. Anything you do is bound to be the best!
Yumm! Very similar to my london broil marinade! I use red-wine vinegar and about a tsp or so of Wright's Liquid Smoke, too. Great on meat, but also fantastic in baked beans! I rarely have cumin on hand, so I must pick some up for the upcoming bbq season!
I use monk fruit sweetener and leave out the molasses. I am a diabetic. I also like the mustard and vinegar sauses used in South Carolina and Georgia. The best I ever had was on Dafuskee Island.
Thank you, I’ll be giving this a try ASAP!
Thanks! I made it a little different but still taste great
Long after America is gone, we'll be remembered for three things: the American Songbook, Humphrey Bogart, and BBQ sauce!
Looks like we don't have much time left but hey, it's not over until the fat lady sings.
John Wayne
The left wing will be the end of America
@@Donnyf3841 cringe
Jack Breuhaus Nah. He's right.
Thank you for not insisting it needs mustard - soooo many store bought and bbq joint sauces have mustard, so my poor allergic self is always paranoid.
We use ketchup, Worcestershire sauce, cayenne, apple cider vinegar, and black pepper in our homemade version!
Then you should know how to get around it by now
I love you America. You're definitely not perfect but you enriched the human experience on earth like no other civilisation ever did. You did some horrible things and a lot of great things. I would say the good far surpass the bad but others may disagree. You sure will be missed... I hope I'll die before I see USA goes down.
Yours,
A true American bbq fanatic
As an American I appreciate that! We definitely have some dark stains on our past, and hopefully we can work through these hard times and show the world that we can learn from our mistakes and become better for it.
Once again, Chef John/Food Dad bugs my house/reads my mind and gives me a recipe for exactly the next thing I want to make!!!!! 😲😲😲😃🧙♂️🔮
Our Father's day meal. Thank you!
I'm from Kansas City and I've never made barbecue sauce! I'll try this; it sounds great!
Chef John, I have made this barbecue sauce a handful of time just in the last month, yep we love your recipe and bbq anything 😊. Each time I have made it I add garlic powder and onion powder. Tonight I'm going to make it again and I'm going to follow your recipe without the garlic and onion powder and see how it tastes on the slow cooked ribs:)
Love you for ever, chef.
Simply great 😍😍thx for recipe
Tamarind paste adds an exceptional depth too!
Been making a variant of this for around 10 years and absolutely love it! Nice video, I’m going to try with your recipe!
Love you chef John I shall make this in the future
Bosses of your BBQ sauces,😂🔥🔥🔥, chef John nailed it😎
I always “cooked” my sauce.... I’m thinking not so much anymore!! “And as always”.... Thanks Chef!!!!!!!!!!!
I use crushed red peppers in mine, so cooking the sauce helps release the heat of the peppers.
"I'm going to Kansas City
Kansas City, here I come
I'm going to Kansas City
Kansas City, here I come"😘
"They got a lotta crazy little women there, and I'ma gonna get me one..."
I love Smokey Joe's Cafe.
Yeah! The blues!
@@marcjohnson2908 One sure got him, though not in KC.
@@marcjohnson2908 You got to "Stand on the corner, 12th street and Vine".
Ill try this on weekend, thanks for sharing
Barbecue sauce recipe that doesn't need a billion spices, two bottles of whisky, the blood of a virgin, and a horn of a space unicorn. Finally my prayers have been answered!
And as always enjoy…yum yum yum. Merci merci merci
Perfect timing! 👍🇺🇸
thank you for the written recipe being all in one place! I'm going to make this tomorrow :)
I like to use Stubb's BBQ sauce but this is great! Another sauce I like is Mumbo sauce
My default barbecue sauce (mostly for chicken) includes orange marmalade, sometimes some orange juice, soy sauce, ginger, ancho pepper, black pepper, and sometimes some grated orange or lemon rind. And whatever else looks or smells as if it would make my chicken taste good.
Thank you so much for this recipe. Indeed I won't buy any BBQ sauce from the shop anymore. Your brilliant recipe saved me from spending money on those unhealthy store bought bbq sauces.
Love the recipe! It was nice to see the spices kept simple. I usually cook my sauce when I make homemade, but I'm intrigued to try it uncooked now.
I have freakishly small whisks at home. I still enjoyed the show. Keep them coming. I tried your creme fraiche I make a quart every week. How did I do without it .
I'm a firm believer that the best barbecue sauce is the one that is made as a mother sauce from mixing a starter like this with the skimmed reduced collected drippings from your meat, occasionally adding tomato paste, vinegar, other spices to balance it. It is salty and acidic and it gets regularly recooked and re-reduced so it stays good indefinitely as long as you jar it between uses. It is a flavor and umami bomb.
It gets slightly more complex with each new recipe you make, taking on flavors of whatever meats you have cooked and the dry rub or marinade spices you have used on them. Occasionally it inevitably gets reset when you eat a ton of it and you use it all up and it is time to start over.
I've been making my own BBQ sauce for years. My recipe includes: ketchup, soy sauce, balsamic vinegar, brown sugar, and worcestershire sauce. I never added spices but I will now!
Chef John rocks!👍🏻👍🏻
Always down for a new bbq sauce recipe. Thanks as always :]
From KC, and can attest this is very similar to what you find in most local BBQ joints.
(Kansas City Joe's remains king, if you're traveling)
Please, Texas is the king of BBQ sauces. You guys in Kansas wish you were.
Cannot wait for the ribs video!!!
And the sauce looks delicious. But those ribs, chef!!!
3 days ago I made my first BBQ sauce. It turned out pretty good. I have a few things I will tweak as I make it in the future. It was not ketchup based but instead started from diced tomatoes. I will definitely try this one.
And as always...enjoyed!