Pappy BBQ Sauce

Pappy BBQ Sauce
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Introducing a wonderful Flavorful Pappy BBQ Sauce loaded with Paprika & Onion. Ideal for Marinating, Cooking, Glazing, or Barbecuing.

Use this BBQ Sauce with Mayo to create Teen Sauce for the Teen Burger and other A&W Burgers. By itself with a BBQ Burger or for BBQ Meatballs.

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BBQ Sauce Components

Sugar

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.

Acidity

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.

Fat

Add Fat not only for mouthfeel and sheen. But some spices actually need Fat to extract the flavors out more readily.

Base

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.

Seasoning

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.

Viscosity

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.

Bottled Pappy BBQ Sauce
Bottled Pappy 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.

Pappy BBQ Chicken
Pappy BBQ Chicken

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.

Pappy Honey BBQ Chicken
Pappy Honey BBQ Chicken

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.

Liquid Smoke Hickory
Liquid Smoke Hickory

The Smokey version of Pappy BBQ Sauce is used on the BBQ Burger, pictured below. This is served up with some Air Fried French Fries with Bacon Grease & Beef Powder.

Pappy BBQ Burger with Air Fried French Fries
Pappy BBQ Burger with Air Fried French Fries
Pappy BBQ Sauce
Pappy BBQ Sauce

Pappy BBQ Sauce

Quick and Easy Delicious BBQ Sauce Base. Heavy in Paprika & Onion. This Barbecue Sauce Easily converts to many other variations of BBQ Sauce for your Barbeque needs.
Prep Time5 mins
Cook Time10 mins
Course: BBQ, Condiment, Ingredient, Sauce
Cuisine: Canadian
Keyword: Barbecue Sauce, Barbeque Sauce, BBQ Sauce, JAH Pappy BBQ Sauce, Pappy BBQ Sauce
Servings: 455 ml
Author: JAH

Ingredients

  • 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

Instructions

  • 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.