BBQ Sauce Experimentation

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I have made BBQ sauce a few times before, but in the end it never passed my taste test. Allthough other peole have liked it.

Todays mantra is... less is more....

Starting with a Paul Kirk receipe... and making changes that would suit what I want to try...yield will about 3 cups

7-10 Shallots minced fine, and
sauted in 2 tablespoons of butter, NOT browned
1 6oz can Tomatoe Paste
2 cups of water to thin paste
1/2 cup Heinz Chili Sauce
1/4 cup Apple juice
1/4 cup Apple cidar Vinegar
1/4 cup Black Molasse
2 Tablespoons of Honey
4 Tablespoons of sugar
1 Tablespoon of Paprika...I used a Hickory Smoked Paprika*
2 Teaspoons dry Mustard
1 Teaspoon Granulated Garlic
2 Tablespoons of California Chili
1 scant teaspoon Cayenne Chili
Salt to Taste

*If you don't have a Smoked Paprika add some Liquid smoke to taste...along with the Paprika


And todays secret ingrident is.....

2 Teaspoons of Orange Powder...(Ground Orange Peal)

Whooo Haaaa now I'm on to something...

Simmer on LOW heat until you reach the thickness you desire....

In the sauce you can't quiet place the Orange, but it is there....

I decided for today less is more....but if you want more you can add ONE of the following spices

1. 1/2 to 1 teaspoon of Curry Powder....OR

2. 1/2 to 1 teaspoon of Cummin Powder Or

3. 1 Tablespoon of Bourbon...I would start with a small sample of sauce and add a touch of Bourbon to check it out first.

Good Luck