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Honey Hog Barbecue Sauce

I made up a new version of my go-to barbecue sauce and was very pleased with it so I thought I'd share.

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1/2 cup honey
1 cup raw or turbinado sugar
1 cup cider vinegar
1 (12-ounce) can tomato paste
1/2 cup gluten-free Worcestershire sauce
1/4 cup tamarind concentrate
1/4 cup pomegranate molasses
2 tablespoons kosher salt
1 1/2 teaspoons ground black pepper
1 tablespoon Hungarian sweet paprika
1 tablespoon smoked sweet paprika
1 tablespoon half-sharp paprika
1 tablespoon chili powder
1 teaspoon cayenne pepper
2 teaspoons garlic powder
1 teaspoon allspice

Combine the tomato paste and sugar in a medium sauce pan and cook over low heat, stirring often, until the sugar melts into the paste.

Add the remaining ingredients, stir to combine, and bring to a simmer over medium heat. Stirring constantly, raise the heat a little until the sauce is bubbling away nicely. Keep stirring and cook until all the sugar has dissolved and the sauce starts to thicken a little bit (about five minutes).

So far I've just tried it on chicken and it was very good. Looking forward to trying with pulled pork this weekend.

There are more pics at Honey Hog Barbecue Sauce v3.0


Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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Comments

  • Thanks for sharing.  One of these days I'm gonna make my own, so I've bookmarked this for when the time comes.  I got alot of BBQ sauce at Christmas and it'll be summer before I run out.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

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  • Thanks. I'll give that a rip for sure.

     

     


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  • SmokeyPittSmokeyPitt Posts: 6,891
    I'm having trouble finding the [Add to Cart] button :P.

    Sounds great!  I will go spice shopping and give this a try!  Thanks for including the links for the more rare items. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • DavekatzDavekatz Posts: 763
    Sure thing. If you've got a Cub or Roundy's supermarket they often have both the molasses and the tamarind in the international isle. 
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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