I love cooking and creating new things. My family likes the same thing. UGGHHHH! So I have learned to compromise and when it comes to things like sauces I give them what they want–Sweet Baby Ray’s–and I get creative.
So today I’m giving a sauce “guide” because I have found certain combinations really good.
- 1 cup of vinegar
- 1/2 cup of flavor (tomato sauce, curry paste mixed with water to make 1/2), peanut butter, soy sauce, apple sauce, beer or other spirits
- something sweet–brown sugar, honey, jams, maple syrup, molasses, chocolate
- a little oil/fat–I normally use olive oil–sometimes I infuse it with basil, lemon or garlic
- spices–salt, pepper, chili pepper, cinnamon, nutmeg, curry . . .
Those are the proportions that I typically use–if I need more I double–but not the spices. If I am going to be using this sauce in the crockpot I would make sure it covers at least 1/2 of the meat and flip during the cooking–the meat will have its own juices that will flavor the sauce–keep that in mind.
For chicken I love this lemon champagne vinegar and I garnish with basil.
For pork I like more of an apple infusion–so I use apple cider vinegar, apple sauce and pumpkin pie spice and a little melted butter. I may put some crumbled pecans or walnuts as a garnish. I also like peanut butter sauce on my pork–peanut butter, vinegar, and lots of spice.
With beef I enjoy a more traditional red sauce. I use my own homemade ketchup, molasses, adobe seasoning, brown sugar and lots of onions, peppers, and celery!
I do marinate my meat in the sauce and then I grill for a longer time so the sugar doesn’t burn. I dislike burnt meat! and nothing makes me more crazy at dinner to see a bunch of kids picking off every brown bit off dinner! I have cooked the meat in foil in the oven or on the grill which worked out well–then at the end I put it on the grill to get the char lines.