Homemade barbecue sauce

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spacecanada:
Hey everyone,

Summertime means all the neighbours are out grilling their dinners and it has me craving barbecue. (We don't actually have a barbecue, but we have a cast iron grill pan.) Since Kraft bought out the barbecue sauce we used to use, and won't tell me one way or the other if it's safe any more (the old 'we'll label if we think there's a risk' story), I haven't had store-bought barbecue sauce in many years. My attempts at making barbecue sauce have been ok, but not stellar.

So, does anyone have a great from-scratch barbecue sauce they're willing to share? I'm willing to try sauces from different regions too - anything to add a little barbecue flavour our summer menus.

Thank you!

rebekahc:
Here's the basic recipe I use from my uncle. It's pretty easy to tweak for different tastes - hopefully you can find allergy safe ingredients.

1 stick margerine or butter
3 cups ketchup
1 cup brown sugar
2 tbsp. Worcestershire sauce
2 tbsp. BBQ spice
1/3 cup liquid smoke (hickory is what his recipe calls for - I use whatever)
1 tbsp. seasoned pepper (I use Cavender's instead)

Melt margerine, add brown sugar and stir well over low heat. Add remaining ingredients and continue heating over low heat until heated well.

Can be used right away, but is even better later.

spacecanada:
I don't know what BBQ spice or seasoned pepper are, could you please describe them? I haven't found a safe Worcestershire sauce or liquid smoke in years - might be worth a try looking again.

rebekahc:
BBQ spice is a seasoning blend found on the spice aisle. If you can't find a premade blend, you can find recipes to mix your own. It's a mixture of salt, pepper, paprika, red pepper, garlic powder, onion powder, etc. - cheaper to buy the blend unless you routinely use all the ingredients.

Seasoned pepper can be found on the spice aisle also (I know lawry's makes one), but I choose to use Cavender's Greek Seasoning (yellow package) instead. Also available on the spice aisle, though maybe just a regional thing? https://www.walmart.com/ip/Cavender-s-All-Purpose-Greek-Seasoning-8-Oz/10451917?wmlspartner=wlpa&selectedSellerId=0&wl13=5416&adid=22222222227009999188&wl0=&wl1=g&wl2=t&wl3=40886577512&wl4=aud-273067695102:pla-43811152727&wl5=9027197&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=local&wl12=10451917&wl13=5416&veh=sem

Here's a recipe for vegan Worcestershire sauce if you can't find one off the shelf.
https://www.marthastewart.com/258132/homemade-vegan-worcestershire-sauce

Might be worth just finding a substitute for such a small amount, though. Maybe something with a similar flavor like Pickapeppa sauce? https://www.amazon.com/Pickapeppa-BHBAZUSF0518A359-Sauce-5oz/dp/B0001CVIE4

Not sure what to tell you about the liquid smoke - I've just always used it and never researched it. So far we've never had a problem with it. This is the one I always buy https://www.target.com/p/colgin-all-natural-hickory-liquid-smoke-4oz/-/A-12935992?ref=tgt_adv_XS000000&AFID=google_pla_df&CPNG=PLA_Grocery+Essentials+Shopping&adgroup=SC_Grocery&LID=700000001170770pgs&network=g&device=t&location=9027197&gclid=Cj0KCQjwu_jYBRD8ARIsAC3EGCJdiapdCJLjIoWvr37cPt5GNtwsywaEaB3TLyxfnuMRuQrt2vFe88oaAshEEALw_wcB&gclsrc=aw.ds

spacecanada:
I think part of the problem in sourcing these ingredients is that I'm in Canada, not America, so none of the brands or products you reference are familiar or available here. I'll try to look into it, though I welcome any other recipes that might be out there with more basic ingredients.