The Only Barbecue Sauce You Need For Pork, Beef, and Anything Else You Pull off the Grill
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 cups
- 2 tablespoons maple syrup
- 2 tablespoons kosher salt
- 2 tablespoons worcestershire sauce
- 2 tablespoons honey
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons paprika
- 1/4 cup packed dark brown sugar
- 2/3 cup cider vinegar
- 2 tablespoons freshly ground black pepper
- two 6-ounce cans tomato paste
- Carbohydrate 38 g(13%)
- Fat 1 g(1%)
- Fiber 4 g(17%)
- Protein 4 g(8%)
- Saturated Fat 0 g(1%)
- Sodium 514 mg(21%)
- Calories 161
Preparation Combine all of the ingredients in a blender and pulse a couple of times to thoroughly combine. Pour the mixture into a medium saucepan and place over medium heat. Stir continuously until the sauce is heated through, but do not allow it to come to a boil. Remove the pan from the heat. Use the sauce immediately as you like, or, if reserving for a later use, allow the mixture to cool, then pour it into a large bottle or container and store, tightly covered and refrigerated, for up to 1 year. Reprinted with permission from Everyday Barbecue by Myron Mixon with Kelly Alexander, © 2013 Ballantine Books Myron Mixon is the star of Destination America's BBQ Pitmasters. He has appeared on the Today show, Good Morning America, Conan, The Tonight Show with Jay Leno, The Late, Late Show with Craig Ferguson, and QVC. Kelly Alexander is a former editor at Food & Wine and Saveur magazines and co-author of Smokin' with Myron Mixon. Her work has appeared in The New York Times, The New York Times Magazine, Gourmet, and Newsweek, among other publications. She also teaches food writing at Duke University, and is a graduate of Northwestern's Medill School of Journalism.
Preparation Combine all of the ingredients in a blender and pulse a couple of times to thoroughly combine. Pour the mixture into a medium saucepan and place over medium heat. Stir continuously until the sauce is heated through, but do not allow it to come to a boil. Remove the pan from the heat. Use the sauce immediately as you like, or, if reserving for a later use, allow the mixture to cool, then pour it into a large bottle or container and store, tightly covered and refrigerated, for up to 1 year. Reprinted with permission from Everyday Barbecue by Myron Mixon with Kelly Alexander, © 2013 Ballantine Books Myron Mixon is the star of Destination America's BBQ Pitmasters. He has appeared on the Today show, Good Morning America, Conan, The Tonight Show with Jay Leno, The Late, Late Show with Craig Ferguson, and QVC. Kelly Alexander is a former editor at Food & Wine and Saveur magazines and co-author of Smokin' with Myron Mixon. Her work has appeared in The New York Times, The New York Times Magazine, Gourmet, and Newsweek, among other publications. She also teaches food writing at Duke University, and is a graduate of Northwestern's Medill School of Journalism.
