Pappy BBQ Sauce
Introducing a wonderful Flavorful Pappy BBQ Sauce loaded with Paprika & Onion. Ideal for Marinating, Cooking, Glazing, or Barbecuing.
BBQ Sauce Components
Use White Sugar or Brown sugar. White Sugar will give you a lighter Pappy BBQ Sauce and Brown Sugar will give slightly deeper complex flavors to the Sauce.
Use White Distilled Vinegar. I haven’t yet experimented with other vinegar. Although I’d imagine you could swap out with Apple Cider Vinegar or other vinegar.
Add Fat not only for mouthfeel and sheen. But some spices actually need Fat to extract the flavors out more readily.
Tomato Paste and Oil cooked over medium heat for a bit until the Oil Separates. Which creates a fond on the bottom of the pan, and thickens the Paste a bit more.
Water or Tomato Juice for consistency and blending of flavors.
For this recipe, we add a good amount of Paprika along with Onion, Garlic, Dry Mustard, and Turmeric for an additional seasoning that really makes this BBQ Sauce what it is.
Black Pepper & Cayenne Pepper for a touch of heat, barely noticeable.
Cooking Pappy BBQ Sauce
Start with the Tomato Paste and Oil in a Sauce Pan over medium heat. Whisk together really well and cook until the oil starts to separate from the tomato paste and it creates a fond on the bottom of the pan. About 5 minutes.
Meanwhile, combine the remaining ingredients into a bowl. When the Tomato paste and Oil mixture is ready. Turn the heat to Max and add in the Bowl. Bring it to a boil, then reduce the heat and simmer until desired thickness.
It will be already pretty thick so you won’t need much reduce time. Just a few minutes. If desired you can thin it out by adding in a bit more water or tomato juice.
It’s that easy. A pretty damn good gourmet-style BBQ Sauce that can be used for a variety of meats or as a dip.
The BBQ Sauce should be simmered for about 10 minutes or until the desired thickness, mush like your standard BBQ Sauce. It will thicken more as it cools.
This is an optional step. But If a plump viscosity is desired. Mainly for dipping. Add in 1 tsp of Potato Starch and water and mix well. Pour into the simmering BBQ Sauce and whisk with a wire whisk. This will add some viscosity to the Sauce. Adjust the consistency by adding in more potato starch slurry or Water/Tomato Juice.
I use Potato Starch because cornstarch would break back down. I find Potato Starch holds up better to the heat and vinegar.
You can additionally run the sauce through a fine sieve then reheat and add in the thickener for a very smooth BBQ Sauce with viscosity. I don’t bother with this step but mention it here as a step that can be taken for further refinement.
Bottling Pappy BBQ Sauce
I use the Bottle from the Heinz Chili Sauce which is 455 ml. This recipe yields a tiny bit more than that, although it all depends on how far you boil it down. Once made up just place it into the bottle and refrigerate like any other BBQ Sauce.
Pappy BBQ Sauce Variations
There are a few variations from the below Base Recipe. I’ll add and update the post with a picture of each New BBQ Sauce variation over time as I make them.
Honey BBQ Sauce
Replace the sugar with Honey. Honey is sweeter than sugar. However, the same amount is added because you really want the honey to come to the foreground. Add anywhere from 1/3 C to 1 Cup of Honey based on taste.
Also, replace the Tomato Juice with Water and drop the Worcestershire sauce by half.
Chipotle BBQ Sauce
Replace 1 Tablespoon of the Paprika with Chipotle powder or for heavy Chipotle replace all of the Paprika with Chipotle.
Spicy Pappy Sauce
Add some Franks RedHot Sauce to your liking.
Smokey Pappy BBQ Sauce
Add Liquid Smoke to your liking. This does an excellent job of delivering that smokey flavor. I commonly use either Hickory or Mesquite.
Pappy BBQ Sauce
- 1 C Sugar – White or Brown
- 1 C White Distilled Vinegar
- 1 C Tomato Juice or Water
- 1/2 C Tomato Paste
- 1/4 C French's Ketchup
- 1/4 C Neutral Oil
- 2 Tbl Paprika & Worcestershire Sauce
- 4 tsp Onion Powder
- 1 tsp Garlic Powder & Sea Salt
- 1/2 tsp Mustard
- 1/4 tsp Turmeric
- 1/8 tsp Black Pepper & Cayenne Pepper
- Add Oil & Tomato Paste in a Sauce Pot over medium heat, mix well with a wired whisk.
- While that is cooking combine the remaining ingredients into a bowl. When the Oil Starts to separate from the Tomato Paste add in the Bowl with all the ingredients Mix well and bring to a boil.
- Reduce to a simmer and continue to simmer until desired consistency.