Ok so as a followup to my last post BBQ Flavor 101: Making a BBQ Rub I now bring you the second lesson, Sweet BBQ Sauce!
I love BBQ sauce, I love all type of flavors from a Kansas City Sweet sauce to a Georgia Mustard Sauce. Today we are making Wren’s version of a Kansas City Sauce… in fact it’s different enough that I would call it a Jersey Sweet Sauce.
*What?!?! Did you just say Jersey?!?! But there are only 4 styles of BBQ Wren… What are you thinking???*
Yeah, time for that to change. I am from Texas and down there we do our own things.. well up here in Jersey we don’t give a *%#$ about what people think, so doing my own thing is par for the course. I plan on making the North East stand out in the BBQ nation. That’s right, Yankee BBQ but made from a Texan 🙂
Alright, On to the sauce. Please make sure you have about 1/4-1/2 cup of the Rub from the last article before starting, you are going to need it for this.
Things you are going to need:
- 2 6oz Cans of Tomato Paste
- 1 Cup of Apple Cider Vinegar
- 1-1/2 Cups of Dark Brown Sugar
- 1 Cup of Raw Agave (Honey will work too but Agave gives a smoother flavor)
- 1/2 Cup of Wren’s BBQ Rub or a basic rub as already taught
Start by adding about a teaspoon of olive oil to a cast iron skillet. I always try and cook with cast iron, season it well and it will be your best friend for you children’s children. Then add the tomato paste. Let that heat up for a few min, it will start to steam and sizzle. Add the apple cider vinegar and use a whisk to evenly mix the vinegar and paste. Let that start to simmer. once it’s getting close to a boil, add the brown sugar. As you mix this in it will give you that dark rich brownish color that good BBQ sauce has. Let it simmer some more and then add the agave. Once that is fully mixed in, add Wren’s BBQ Rub (or the rub you made) to the sauce and keep stirring. You don’t want any of the sugars to burn, that will ruin the batch. Keep the heat on a medium low and cover for a few min. Remember to keep stirring every so often! You don’t want to reduce this sauce, it will get really thick if you do. Once about 10 min has passed you should be done.
Distribute into jars and serve warm. The sauce should last a few weeks in the fridge if you made enough, this usually goes pretty fast.