BBQ Sauce. To some it is the sauce that makes it barbeque, to others, like a fine wine it must blend with the meat, and to some it is just a condiment. Stories have been told that folks will travel hundreds of miles just to enjoy a good barbecue sauce. Whatever BBQ sauce is to you, it is tradition to barbeque............

Try these success tips when making your own BBQ sauce:

1. Keep track of how much of each ingredient you add. Although it is fun to just add a bit of this and that, you'll never be able to accurately make that sauce again.

2. If you have tomatoes in your sauce, be careful not to burn them while cooking your sauce they will leave a bitter taste. Burning or overcooking garlic will give your sauce a nutty flavor, rather than that truly garlic taste.

3. Just like slow cooking meat, cooking your sauce with a low heat over time is better than quickly with high heat. Although many sauces recommend coming to a boil, I'd recommend slow heating.

4. Recognize that as your sauce ages the spices will change in taste. The day after you make your sauce it may taste great, but then two weeks later it may taste bland. If possible, use fresh ingredients they will always taste better than old ingredients. Don't be afraid to add unusual ingredients, or ingredients that you enjoy, like orange marmalade, Dr. Pepper, grape juice, etc..

5. To make a smooth sauce, strain it (when it is cool) after you are done cooking it. Try cooking the different ingredients for different amounts of time. For example, bring the vinegar and sugar to a boil and let it simmer an hour before adding the other ingredients.

6. Refrigerate your sauce after cooking to keep it fresh and you healthy. And don't sample your sauce with your fingers or a cooking spoon.

LINK 1. Nine BBQ Recipies CLICK HERE.

LINK 2. Crock Pot BBQ's, BBQ spits, BBQ Grill: Mango, Habernero, plus 30 other types, CLICK HERE

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