Bad Murphy Barbecue Sauce

This One's Got Some Bite to It!

Sauces

My Thoughts

This is my go-to sauce for pork. It's a little bit Western North Carolina style (also known as Piedmont or Franklin style) and a little bit Kansas City style sauce. It's got ketchup, molasses, and honey like a KC-style sauce, but with a healthy dose of apple cider vinegar which is more in line with a WNC sauce.

I use honey in my sauce because I like the deeper flavor and it helps that I have a neighbor that has her own hives, so I can purchase it by walking about five minutes.

Also, it's got more heat than a KC sauce typically does. In the late summer, it gets an extra kick when the peppers come in. Last year the sauce got an extra something from Ghost Peppers! This year should be even hotter. We just put out our Carolina Reapers! The peppers are completely optional.

The How To Do It

  1. Mince one medium shallot. I like shallots for this because they are a little milder in taste and a little sweeter, but you could use a quarter of a red onion if that's what you've got.
  2. If you are using the completely optional hot peppers, dice them up now. If you are using the peppers be sure to wear latex gloves and FOR THE LOVE OF GOD, PLEASE DO NOT TOUCH YOUR EYES! The capsaicin (the chemical in a pepper that makes it hot) can make your skin burn as well as your mouth and I cannot even imagine getting it in my eyes (best to beware of touching ANY sensitive parts).
  3. Sauté the shallots (and peppers if you are going that route) in a medium saucepan.
  4. Another warning about the peppers. Be careful about leaning over the pot while sauteing. The capsaicin can be vaporized with the water and get into your eyes as well. It wouldn't be quite as bad as getting it directly in, but it still would not be fun.
  5. Add the beer (I use something like a summer ale - light, fruity and not too strong of a flavor) and let cook for about five minutes.
  6. Add the ketchup, molasses, honey, Worcestershire sauce, Dijon mustard, spicy mustard, and apple cider vinegar and stir to combine.
  7. Next, add all the dry ingredients and let simmer for 5-10 minutes. This is to let the dry spices heat up and release any stored-up oils into the sauce (it just tastes better when you do this).

Ingredients

Barbecue Sauce
2 cups
ketchup
1 med
shallot
½ cup
beer
¼ cup
molasses
¼ cup
honey
1 tbsp
dijon mustard
1 tbsp
hot whole grain mustard
1 tsp
cayenne pepper
1 tsp
ancho chili powder
1 tsp
chipolte chili powder
2 tsp
granulated garlic
1 tbsp
smoked paprika
1 tsp
smoked tumeric
1 tbsp
Worcestershire sauce
½ cup
apple cider vinegar
1 tbsp
avocado oil
½ tsp
kosher salt
½ tsp
black pepper
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