Barbeque Sauce

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Barbeque Sauce to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Barbeque Sauce, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Amount Measure Ingredient -- Preparation Method
• -----SEASONING MIX-----
• 1 1/2 teaspoons Black pepper
• 1 teaspoon Salt
• 1 teaspoon Onion powder
• 1 teaspoon Garlic powder
• 1/2 teaspoon White pepper
• 1/2 teaspoon Ground cayenne pepper
• -----MAIN INGREDIENTS-----
• 1/2 pound Bacon -- minced
• 1 1/2 cups Chopped onions
• 2 cups Pork -- beef or chicken stoc
• 1 1/2 cups Bottled chili sauce
• 1 cup Honey
• 3/4 cup Dry roasted pecans -- chopped
• 5 tablespoons Orange juice (1/2 orange)
• Rind & pulp from 1/2 orange
• 2 tablespoons Lemon juice (1/4 lemon)
• Rind & pulp from 1/4 lemon
• 2 tablespoons Minced garlic
• 1 teaspoon Tabasco sauce
• 4 tablespoons Unsalted butter

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Combine the seasoning mix ingredients in a small bowl and set aside

Step 2: Technique & Execution

In a 2-quart saucepan fry the bacon over high heat until crisp

Step 3: Technique & Execution

Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally

Step 4: Technique & Execution

Stir in the seasoning mix and cook about 1 minute

Step 5: Technique & Execution

Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well

Step 6: Technique & Execution

Reduce heat to low; continue cooking about 10 minutes, stirring frequently