I been experimenting over the last couple years on making the perfect BBQ sauce. To paraphrase the definition of pornography, I don't know what I want but I will know it when I taste it.
The very first batch I made was kind of close to what I wanted. The last few went the wrong way. So this time I decided to go back to the basics and "start from scratch". I made small batches of 2 different types. One made with ketchup as a base and the other made with tomato paste as a base and more vinegar content. I also made one jar with a mixture of both.
Here are the players:
Mixed and simmering for a few hours.
Jarred and ready for pressure canning.
Getting ready to taste test with some ribs I am cooking on the Bradley.
