Welcome Friends welcome back to the
kitchen today we're going to do
a family recipe and we're going to talk
about sort of the intricacies of family
recipes
um this is the guide to good cooking
five roses flour this was my mother's
and grandmother's cookbook and it lived
at the cottage
and in the front there are all kinds of
handwritten pages
of all of the pickles and jams and
jellies and sauces that we would make
every summer at the cottage all of that
sort of year-long cooking was done in
the summertime in a place where you know
it was a little bit cooler and we had a
giant garden and all of the vegetables
and everything were there
today I want to do the barbecue sauce
and that is this this handwritten recipe
right here
now the story that I get about this
barbecue sauce is that it comes from my
Aunt Joan my mom's sister Joan
moves to the southern U.S After College
University
stays in the southern U.S settles down
in Memphis raises a family they moved to
Arkansas
family history
the story is that this barbecue sauce
came from her in-laws
and it's the one we make every summer at
the cottage or you know did now I have
to make it myself
when I decided today that I was going to
make this recipe I I thought you know
what I'm gonna I'm gonna text one of my
cousins I'm going to send them a picture
of this recipe and I'm going to ask him
a little bit more of the background and
he texts back and says I don't know
um I I don't think that's the right
recipe here's the recipe from my grammy
his grandmother on on the other side of
the family
um that ostensibly my Aunt Joan got the
recipe from
they're different they're a little bit
different and I don't know if I don't
know the full story about why they're
different
um so today we're actually going to do
the originator this is my cousin's
Grammy's recipe from Memphis Tennessee
um I'll show you a picture there that's
the handwritten that's my aunt Jones
handwriting
took down that recipe in 1962.
how long it's been out there who knows
can see
there is a slight variation in the
proportions of the ingredients
mostly the same but there are definitely
some slight variations now in that pot I
started out with tomato ketchup I know
that
there's mixed opinions on starting a
barbecue sauce with tomato ketchup
I'm fine with it I I really like this
barbecue sauce so I am fine with it the
recipe that we would make every summer
started out with a seven pound can
of ketchup and that was a lot of ketchup
so I'm just going to rinse out
the ketchup jugs
with the vinegar
there we go put the lid
back on
give them a shake
and into the pot
there's the rinsings from the second
ketchup jar
the rest of the vinegar I'm using apple
cider today but I've used apple cider or
just regular white vinegar
next in sugar
some roughly chopped up onion
roughly chopped up lemon
is some dry yellow mustard
whichever brand you like
next in we've got cayenne and chili
powder
both of those go in
also calls for some garlic chopped up
now it's early spring here it's still
may not quite the May 24 yet
and the garlic in our garden hasn't
grown well it's it's sprouted I mean
it's green it's one of the first things
that comes up in the spring that's green
um but the bulbs haven't formed yet I
still pull it out and use it at this
point in the year I would rather have a
sort of unformed garlic more like a
looks more like an onion still has great
garlic flavor then use garlic that's
stored from last summer or last Fall's
Harvest
um but in fact I have none of that left
so I've just got this
fantastic flavor it's amazing if you can
get your hands on young garlic give it a
go
so next I need Worcester sauce let's see
if I can pry this cap off because I
despise
trying to pour it out
Worcester sauce
so I need about half of this bottle
uh
so much easier without that Shaker lid
on it
now I just stir This Together bring it
all together and I've got this on kind
of a medium heat and we'll let this
simmer away for about four hours
it's super hot if you're gonna put it
into canning jars ball jars mason jars
Bernard and jars whatever you want to
call them if you're going to put them
into Bernardin jars
um
pack it hot
take it from here strain it pack it hot
I'm going to put it back in these
squeeze bottles that the ketchup came in
but there's going to be overflow so it's
going to go into this glass jar because
that's the case I don't want to put it
in hot
so I'm going to strain it while it's hot
and
then once it cools down a little bit
I'll transfer it to the other jars
purple
okay so I am really enjoying this Mac Pi
Glenn but you've clearly made some
barbecue sauce so I can smell it I can
see it what are we doing with that okay
so then you have the time to barbecue
anything for the barbecue sauce I know
but
let's see should we start with a little
spoon
no I'm just gonna I'm gonna put it on
the Mac pie okay I'm in I'm in
okay so it's still warm white scared of
that stuff it is still warm from the pot
that's why it's squirted out so as it
cools it becomes it becomes thick yeah
okay so that's way too much but that's
okay it'll all fit maybe there we go
this is interesting to me
in what way
so there's the recipe
there's a recipe that we've always made
that I've been working with since I was
a little kid that my mom and my
grandmother made yeah I'm on the back of
the book yep
and so when I talked to Brett today he
sent me the originals that came from his
grandmother in Memphis
that you know his grandmother in Memphis
gave to his mom his mom my Aunt Joan
gave it to my grandmother
and as we were working through it's
basically the same ingredients but
slightly different ratios
and so I made his grandmother's today
but it's it's a little the ratio is
because of the one I'm used to it's
slightly different it was really good it
has a little bit more bite to it yeah
it's like a little less sweet I think
for lack of a better word like I don't
know if that's the right word
and the the one that my grandmother my
mother made had a whole lot more lemon
in it okay and so there's that that
different lemon tang and it's just the
slight variation of the same ingredients
the same ingredient list essentially
just that slight variation changes it
yes but it's still a fabulous amazing
sauce okay so and it's great on macaroni
pie all sorts of tomatoey things are
good with macaroni pie
you made a mess I made a mess yeah what
are you gonna enjoyed myself doing it so
um
I will put all of the variations of this
recipe at the end
including
Brett's Aunt Trudy's oh which he doesn't
stand behind he says he's never made it
but isn't it the same same set of
ingredients it's a little bit different
it's a little bit different okay but so
so I'll put that up as well and it's
gonna take us a while to use all this
though yeah so we may have to wait for
us to make a trudies
thanks for stopping by see you again
soon