It’s day three of the PinterTest Kitchen #recipemakeover! So, today we’re sharing our go-to recipe for thick, smokey, insanely delicious bbq sauce – the kind you want to eat with a spoon.

If you’re wondering what makes it so special, the secret is liquid smoke. I prefer the brand Living Nutritionals as it’s made in the most natural way. Hickory and mesquite are burned at a low temp, the smoke is captured and diverted into a tunnel. Then, a stream of distilled water is channeled through picking up the smoke flavor. The liquid is then filtered, removing any sediment. No additional ingredients or additives are used.

With the addition of a few pantry staples like tomato paste, honey and spices, you can create a clean version free of high fructose corn syrup and nasty preservatives.

Thick Smokey BBQ Sauce

GLUTEN, GRAIN & SOY FREE • PALEO FRIENDLY
DAIRY FREE WHEN MADE WITH COCONUT OIL
VEGAN WHEN MADE WITH MAPLE SYRUP
Yields 1 pint

Use This

3 tablespoons (1.5oz) butter, ghee or coconut oil
4 cloves (1oz) garlic, minced
2 (7oz) jars tomato paste
1⁄4 cup honey
2 tablespoons mustard
1 tablespoon apple cider vinegar
1 tablespoon coconut aminos
1 tablespoon liquid smoke
1 tablespoon smoked paprika
1 teaspoon onion granules
1 teaspoon garlic granules
1 teaspoon chili powder
1 teaspoon sea salt
1⁄4 teaspoon chipotle powder, optional

Do This

1. In a small stockpot, over medium-high heat, melt butter. When butter begins to sizzle, add garlic; stir and cook 3 minutes – don’t let garlic brown.
2. Add tomato paste, honey, mustard, apple cider vinegar, coconut aminos, liquid smoke, paprika, onion and garlic granules, and chili powder, salt and chipotle, if using; whisk to combine. Reduce heat to medium; cover and cook 12 minutes. Remove from heat and slowly uncover to mix; cover and return to heat. Stir occasionally; set aside.
3. Reduce heat to medium; cover and cook 12 minutes. Remove from heat and slowly uncover to mix; cover and return to heat. Stir occasionally; set aside.
4. Remove from heat and slowly uncover to mix; cover and return to heat. Stir occasionally; set aside to cool before jaring. Store in fridge or freeze.

Quick Tips: Make multiple batches and freeze for later use. This bbq sauce is what makes our BBQ Carrot Pizza delectable – but you’ll need to purchase the cookbook for that recipe 😉

Print

Blog hosts The PinterTest Kitchen are also running a
#RecipeMakeover giveaway – visit them to enter.
And, stay tuned for tomorrow’s recipe remake – it’s going to be special 🙂