Competition BBQ Sauce
Competition BBQ Sauce is a bold, flavorful blend crafted to impress judges with its perfect balance of sweet, tangy, and smoky notes. Often made with ketchup, vinegar, brown sugar, and spices, it delivers a glossy finish and rich taste. Designed to enhance meats without overpowering, it’s the secret weapon in winning barbecue contests.
Equipment
- Large saucepan or stockpot
- Measuring cups and spoons
- Mixing spoon (preferably wooden or silicone)
- Whisk (optional for smoother blending)
- Glass jars or containers for storage
- Ladle or funnel (for transferring sauce into containers)
Ingredients
- 32 oz ketchup
- 32 oz tomato sauce
- Two 12 oz bottles of chili sauce
- 1 cup ketchup additional to the 32 oz
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar light or dark
- 1/4 cup honey
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons hot sauce adjust to taste
- 1 cup of your favorite BBQ dry rub
Instructions
Combine Wet Ingredients:
- In a large saucepan or stockpot over medium heat, combine the ketchup (both 32 oz and 1 cup), tomato sauce, chili sauce, apple cider vinegar, Worcestershire sauce, soy sauce, and hot sauce. Stir to blend well.
Add Sweeteners and Sugar:
- Add the brown sugar and honey. Stir until the sugar dissolves completely into the sauce.
Incorporate Dry Ingredients:
- Stir in your favorite BBQ dry rub. This adds depth and a signature touch to your sauce. Mix thoroughly to distribute the seasoning evenly.
Simmer Slowly:
- Bring the sauce to a gentle simmer (do not boil), then reduce the heat to low. Let it cook uncovered for 30–40 minutes, stirring occasionally. The sauce will thicken and deepen in flavor as it simmers.
Taste and Adjust:
- Taste your sauce and adjust the sweetness, heat, or acidity if needed—add more honey for sweetness, vinegar for tang, or hot sauce for heat.
Cool and Store:
- Once thickened to your liking, remove from heat. Let the sauce cool before transferring it to sterilized jars or containers. Store in the refrigerator.