Confession time. Sometimes, there are things I make that are so great, I just want to keep them to myself. I’ve always thought that every cook needs a few things under their belt that just blow people away, and everyone comes up to you and is like, “This is amazing! Can I have the recipe?!” Then you just chuckle, throw on a straight face and tell them to leave your property immediately.

Well I think I’ve changed my tune. My favorite thing about cooking is seeing people enjoy the stuff I make. I just really like the process of building flavors, trying things out and finally coming up with a dish that makes people say, “Wow.” So if that’s the thing I love most about cooking, why would I keep my best recipes to myself? Obviously I can’t have all of you in my home (as much as I would love that – you know I would), so the best thing to do would be to share the recipes and allow you to make it yourselves.

This is my barbecue sauce recipe. After several years of experimenting, tweaking and even receiving some in-depth mentoring from Sweet Baby Ray and the head chef of his competition barbecue team (yes, the Sweet Baby Ray), I finally created what I think is the perfect sauce. It’s sweet, tangy, a little spicy (not too much), and ridiculous on any kind of meat. If any dudes are reading this, I’m not kidding you. Make this sauce, and you will love it. Ladies, make this sauce and you will rock the socks right off the men in your life. Finished product:

Super boring picture. Super not boring sauce. Here it is:

2 Cups Ketchup
1 1/3 Cup Dark Corn Syrup
1 1/4 Cup Brown Sugar
2/3 Cup Sweet Baby Ray’s BBQ Sauce (yes, I use a little of their sauce in my sauce – so what)
1/2 Cup Frank’s Red Hot
1/4 Cup Worcestershire Sauce
1/4 Cup Cider Vinegar
1/4 Cup Pineapple Juice Concentrate
1/2 Tbsp Liquid Smoke (use a medium/light-flavored liquid smoke, like applewood or hickory – avoid mesquite on this one)
1 Tbsp Ancho Chili Powder
1 tsp Dry Mustard
1 tsp Garlic Power
1 tsp Onion Powder
1 tsp Black Pepper
1 tsp Cumin

Stir together, simmer on low heat for 30 minutes, let it cool, put it in bottles, and love the crap out of it.

I battled with myself over this one. Up until yesterday I was firm in my decision to not share it. But I just can’t do that; not to you, my internet friends. Something this great needs to be shared and enjoyed. And, just to help you with the enjoyment part, all 3 of my posts next week will be dedicated to this sauce, starting with my chicken wings on Monday (spoiler alert, I bake them instead of fry – totally the way to go).

Have a great weekend, y’all. Peace!