The Best Recipe For Barbecue Sauce
As you travel the country, you will find many different opinions on what makes a good barbecue sauce, if you’re in the Carolinas, for example, they will probably vote for a BBQ vinegar sauce, and if you’re in the South is bound to be something hot and spicy sauce on. So how can you really define and decide what is the best recipe?
There are also plenty of bottled barbecue sauces on the market offering all kinds of promises and many people try to differentiate themselves from blowing the head. All these types of salsa are hot so when it comes to barbecue sauce recipe better my feeling is back to basics and tradition.
One could argue all night, if the best sauce of fresh tomatoes or ketchup, and I honestly do not think it matters much, after all, the ketchup is made from tomatoes, the only thing we are unnecessarily adding to the stabilizers and preservatives which are necessary to stop the bottle of sauce to go away.
I prefer to use a can of diced tomatoes for several reasons. First of all I like the content of the tomato to be clear and partly a preparation standpoint, I think it is easier to mix a sauce from a thin liquid. If I use ketchup with other liquids thin I think it is different and I spend a lot of time and effort stirring to get rid of all lumps. From all thin fluids eliminates this problem, even if it takes longer to thicken, but I think it helps the sauce tastes meet.