Except being properly grilled the main selling point of a juice barbecue all lies in the sauce. God bless America for inventing such a glorious sauce, suya sauce is also nice but once a while the sauce always tries to murder you by choking you or purposely going through the wrong hole, also some people don’t have tolerance for peppery spice so there’s that too. Except putting the barbecue sauce on barbecue’d meat some foodies like me eat it with french fries and sometime DunDun (dundun means fried yam incase you didn’t know).
Enough of my ranting about the sauce, here’s how to make it.
INGREDIENTS
½ tbsp. Onion salt
½ tbsp. ginger powder
½ tbsp. Garlic salt
½ tbsp. Salt
½ tbsp. Smoked paprika
½ tbsp. grounded Coriander
1 tbsp. Grounded chili powder
1 tbsp. Lemon juice
½ tbsp. Grinded chili pepper
60 ml Worcestershire sauce
60ml mussel sauce
90 gm. brown sugar
2 tbsp. of molasses
1 tbsp. ground tomato
½ tbsp. all spice
DIRECTIONS
In a separate jar, whisk one tin tomato, scotch bonnets, and strands of spring onions for 2-3 minutes with addition of some water to make a semi-aqueous solution.
In a pot, add blended mixture, herbs, spices, one by one and allow it to cook for 10-15 minutes.
When the sauce has gained its perfect color. It would be time to transfer them to your preservative containers.
Sterilize the containers and add barbeque sauce swiftly and cover it with lid.
Try to keep the home made barbeque sauce in refrigerator or at room temperature.