I hate secrets, especially when it comes to recipes. I realized this back in 1997 when an acquaintance, let’s just call him Gregg, refused to give away his barbecue sauce recipe claiming secret status.
Here’s how I see it. If you want the world to be filled with yummy stuff, share share share those recipe gems. Otherwise, you will surely be subject to the law of karma and have to suffer through many meals cooked by people who could have benefitted from a little recipe share.
This is my barbecue sauce recipe. It makes about 3 gallons of sauce, which may be more than you can handle in one sitting, but feel free to freeze a whole mess of it to get your through the recession.
1 industrial size can of tomato paste (3.14 kg)
1.5 times the can volume in water
3.5 c soy sauce
8 c sugar (the darker the better)
8 c baker’s molasses
1 c hing
See, simple stuff. Cook it until it thickens (about 15-20 minutes) and gets a little darker. Stir well because salty taste seems to settle to the bottom of the pot.
This recipe is economical and intense. Sweet and salty–totally addictive. It can be applied onto things and then broiled in the oven for a nice sticky charred effect or it can be added as a condiment to burgers or used as a dipping sauce for fries.