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Chef Park Heffelfinger
Memphis Blues, Vancouver
> BBQ sauce secrets from a master.
1 can (10 oz/296 mL) tomato paste
½ cup (125 mL) brown sugar
½ cup (125 mL) molasses
¼ cup (60 mL) honey
¼ cup (60 mL) soy sauce
½ cup (125 mL) French’s mustard
3 Tbsp (45 mL) garlic powder
3 Tbsp (45 mL) onion powder
¼ cup (60 mL) Worcestershire sauce
¼ cup (60 mL) white vinegar
1 cup (250 mL) ketchup
3 Tbsp (45 mL) Durkey’s Hot Sauce
1 tsp (5 mL) salt
2 cups (500 mL) water
Add ingredients into pot and cook over low heat, whisking thoroughly until smooth. Simmer for 30 minutes. Store in refrigerator for up to 2 weeks.
Yield: Approximately 3 cups (750 mL)
Cooking Time: 30 Minutes
Total Time: 30 Minutes