|Lake Michigan 2014|
|It's burger time. Can you smell that?|
|This looks like a good starting point|
|A little honey should sweeten things up a bit|
As you can see the ingredients so far are not bad. Now grab another brand and check their ingredients as well:
High fructose corn syrup, distilled vinegar, tomato paste, pineapple juice concentrate, natural smoke concentrate, water.
It's just my preference but I prefer the taste of real sugar over corn, or fruit syrups. Once you get past the main ingredients you come to the additives that either enhance the flavor or preservatives that make it shelf stable, for months or even years.
|Some Chili sauce sounds like a good idea|
|Now for that smoky hickory flavor|
|A dollop of tomato paste|
|Caramelize them onions. Oh yeah!|
Meanwhile I'm cooking up some Valida onions in butter to add some texture to this sauce. How about some garlic? What do you think?
But now the sauce is a little too red. I know... Brown sugar or Molasses. Either one will do the trick. I think I'll go with the brown sugar this time.Pure cane sugar or Molasses next time. For now some garlic and onion powder and maybe a touch of heat from red pepper flakes. What am I going to put this on?
|Ribs of course|
|Maybe it's chicken I crave|
As my brother down south says "ya'll put some south in your mouth."