Inception Cooking Part II – Barbecue Sauce

Look familiar?

Look familiar?

This is where we left off. I told you there were special plans for those 2 cups of homemade ketchup, and here they are. The second level of inception cooking is to make homemade BBQ sauce.

Before (L) and after (R). I think I needed a pot with higher sides.

Before (L) and after (R). I think I needed a pot with higher sides.

This sauce was very easy to make – take ketchup, add spices, simmer for over an hour. Voila.

However, one ingredient, Worcestershire Sauce, I decided to buy instead of make. It takes anchovies, tamarind, and you’re supposed to ferment it for a year or so. I decided I didn’t have the time for that. Same reason I didn’t use a different BBQ sauce recipe that called for liquid smoke – I didn’t want to order it online.

Here's the finished product. A bowl (for Inception Cooking Level III), a little bit for the fridge, and two mason jars for the freezer.

Here’s the finished product. A bowl (for Inception Cooking Level III), a little bit for the fridge, and two mason jars for the freezer.

Difficulty: Very easy. The half tablespoon of pepper  was annoying to grind though. I recommend using a mortar and pestle (or two rocks)

Cost: low-medium (Again, many spices. Same ones as ketchup though)

Time: Medium (1.25-1.4 hours)

Pros: Delicious, can control spiciness to your taste.

Cons: A little bit splattery on the stove.

Future Implementation: Yes. Without a doubt.

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3 thoughts on “Inception Cooking Part II – Barbecue Sauce

    • Tough to say! There’s really only one flavour of ketchup in Canada, and so the taste needs to be compared to that standard. On the other hand, there are many BBQ sauces, so you can have a good BBQ sauce that tastes different from purchased sauces. In this way, the BBQ sauce is great! The ketchup is good, but if you’re looking for Heinz/ French’s it’s just slightly off, though close.

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  1. Pingback: Learning Project Conclusion | Zachary Sellers' Blog

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