This is when/how making your own from scratch can be made quicker, when you use the same ingredients/pans/measuring equipment to make multiple recipes! Tonight we are smoking some ribs, pork roast and a venison roast.
For the roast, I used some leftover garlic seasoning rub. For the ribs, I used this recipe for Blackened Seasoning: 4 t salt, 3 t paprika, 1 1/2 t cayenne pepper, 1/2 t white pepper, 1/2 t chili powder, 1/2 t onion powder, 1/2 t garlic powder.
Then, I revamped my Homemade Ketchup recipe a bit. I originally posted this at my cooks4myfamily.blog.com site, but things have changed since that post. Everyone’s journey into cooking, eating better, and/or sustainability is a little different. I’m “here”, now, with the ketchup:
2 (15 ounce) cans plain tomato sauce
1 small (6 ounce) can tomato paste
1/4 cup liquid sweetener of your choice (honey, maple syrup, molasses….or a combination!)*
1/4 cup apple cider vinegar
1 t salt
1/2 t onion powder
1/2 t garlic powder
I mixed all of this together, carefully, and heated it in a saucepan to let the flavors meld a bit. I did not make a real attempt at cooking it down. I cool this before storing it.
So, I have this yummy ketchup, but that just isn’t barbecue sauce. I poured about three cups of it off, leaving about one cup left in my pan. On to the barbecue sauce! I added:
1 cup apple cider vinegar
1/4 cup molasses (again, other sweetener could be used)*
2 T butter
2 T prepared mustard
1 T + 1 t Italian seasoning
1 T Worcestershire sauce
1 T Paprika
1 T Chili powder
2 t onion powder
1 t garlic powder
1 t black pepper
1/2 t cayenne
I mixed this all together very well, cooked over low heat and DID cook this one down. I don’t like to let it go to far, but I don’t like it to be too runny. (Note: if you want to keep someone from using too much, keep it a little runny verses thick.) Again, cool this thoroughly before storing in a glass jar in the fridge (if it lasts that long!)
I have not had any problems storing the ketchup or barbecue sauce in the fridge for a fair amount of time, maybe even a month or two…but if it smells off or looks like a science experiment, please do not eat it. My mother always used to say, “When in doubt, throw it out!”
So, since I was on such a good roll, I had some leftover “beans of the week” (soaked/cooked Anasazi beans) to which I added some ketchup, barbecue sauce to taste, and about half of a chopped up onion. I might have added different spices, a hot pepper, garlic, etc. But, for today, just the sauces and onion. I put that in a greased cast iron skillet…and it will go on the smoker with the meat!