BBQ Sauce - Don't buy it until you see this!

you want barbecue sauce and you realize that you're in the store and every barbecue sauce's first ingredient is sugar. Is sugar.

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I don't want to eat that. Oh, you know what we're missing? Smoked paprika. I have that. This is true. So what do you do? You want something delicious? You want something that's going to coat your stuff, not just kind of like, oh, like just kind of go on top of it. Gross. Nobody wants that. If you like that kind of barbecue sauce, we call that hot sauce.(...) You know, the cooking world calls it hot sauce. The barbecue sauce should thick coat your stuff, you know, and try to like get into all the nooks and crannies of your food.

So I'm going to start off with butter.

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You can use, never use olive oil.

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Listen, measurements of measurement. We're going to say this is not the cup.

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Okay.(...) What it is and what it is.

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Mama G, I brought all this fruit in my freezer.(...) What am I doing with it? You're going to make barbecue sauce.(...) Why don't we want to make barbecue sauce with apples? Because it's fiberine. It's going to coat your stuff and it's delicious.

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So you're going to melt this down.

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You're going to go to your freezer.

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You're going to get your bag of cut apples because you're like, one day I'm going to make an apple pie and that day never came.(...) So now we're going to make barbecue sauce.(...) Okay.(...) Now, oh, I love the smell of melted butter.

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We're going to add some onions. About a cup's worth.

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No, we're just going to use them all.

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Because we have no purpose for them.

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So they're just going to go in.

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Okay. You're going to saute your onions and butter and you're going to be like, hey, it smells so delicious. You're right. It does smell delicious.

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Then you're going to add in.

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Smoke paprika. Why smoke paprika? Because it tastes like smoke.

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And that's usually the first.

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Mmm. It smells so yummy. Probably more than that. I got another one.

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Fortunately, we're in a store that sells ingredients.(...) Right? There's a perk.

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You need more than that? I can get more than that. Uh, I don't know. Little goes a long way. Now, in case you need more, I can. Thank you. You're welcome.

Now, the one thing you can smell right now is butter and onions. Butter and onions and the smoky flavor smell. The thing is, is you want to cook your herbs and your spices in right now with your butter, because you want the, to release, you want the fat to release the true nature of the urban spice that's going in. If you put it in at the end, it's wasted.(...) It's just like, I don't understand why people put oregano in, what's all the tomatoes are in. What a waste of time. You just waste it all that time.

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Start with the spices at the beginning. This is the pro tip. What's the one, what's my other pro tip? You have lots of pro tips. Yes, this is true.

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The one that I always keep screwing up is I never put the cloth underneath. Not screwing up, you keep forgetting. I keep forgetting. Until my board is sliding across the counter, the best... Well, she has a knife in her hand and everything's flip-sliding everywhere. Right? So the best pro tip is, put a cutting board on the counter and in between the cutting board and the counter, you put... What's the important thing about the towel? It has to be damp.(...) Damp towels below and then your cutting board will never slip and you'll never cut yourself. What's the other thing we don't do?

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We don't salt till the end. We don't salt till the end. That's true. Don't salt at the beginning because it's going to condense down and it's going to be so salty and you're like, "Oh, what am I supposed to do?" And you're going to add more tomatoes and it's garbage.

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You salt till the end. Okay.

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So, oh shit, that smells so good. Do you know what it smells like? It smells like those sausages we made.

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I like the smell of those sausages. It's definitely smoked paprika and like, weza. Yeah, I'm sure you feel. Yeah, it's definitely the best.(...) That's yum. Oh, let's just eat that.

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Put that on a burger. That would be very good. That would be good on a burger. Okay, so you take your frozen peeled apples, no core, no skin. You can do it with pears. If you own an apple tree, you have bags and bags of apples like this in your freezer. Apple crisp? No, you're not.

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You're going to make apple crisp for your neighbor because their cat died. So, the only reason why it happens.

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You know, I make apple crisp a lot. What do you mean? Do you eat it? Yes. I have to eat less of it because there's too much sugar in it. Change your recipe. I'm going to change my recipe.(...) Okay.

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Now, because the apples are frozen,

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when an apple turns brown, it means that the sugar has come to the surface.

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Did you know this? It's oxidized. I thought, I don't know, it's oxidizing the sugar. It's pulling the sugar out because it's trying to protect the cell walls of the apples. I don't know if it's the cell walls. It could be a different term, but this is my understanding. So, you're going to put your apples in. It's going to be your natural source of sugar and it's going to be the fiber that once we whizz it, it's going to stick to your,(...) it's going to give you soluble. Product.(...) Okay. We need vinegar. You want this vinegar? Yes. The white vinegar is the best vinegar to use for this because otherwise it's going to throw all of your components off. So, can you put, why would we put vinegar in here?

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Because barbecue sauce tastes like tangy. Yes. And I don't know why else. We want the vinegar to break down the apples. Are we measuring this vinegar? Are we eyeballing this? I'm not surprised.

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You trust me. I'm pouring. Don't worry. I'll stop you loudly. Okay.

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It's good. Feels like a lot of vinegar. No, it's about a cup. About a cup. Okay. We got about four cups of apples and about a cup of vinegar. That seems all right. Yeah. But see, look, it's still going to be too thick.

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So, let's turn our temperature up.

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We should probably add about a cup of water in here.(...) Because we really want this to come to a boil so that the vinegar breaks down the apples.(...) This takes friends. This takes like, well, this will be faster than cooking your chicken wings in your fantastic fryer, whatever those things are called. Air fryer. Air fryer. About a cup. We're very fancy here. We're using precise measurements.(...) Don't tell yourself. That was a little dig right there. No, I love it. I'm just saying. I love cooking without a recipe like that. I'm just saying.(...) Don't get hung up on the recipe. Don't get hung up on the measuring.(...) Don't. It's easy to say and people are like, "But I'm going to screw it up." No, you're not. Because you're going to take a spoon and you're going to try it. And you're going to be like, "Oh, it needs this. Oh, it needs that." Now, the pro tip in between tasting things is. Drinking water. In between. Yes. Because you got to have a clean palate. Don't get confused in your taste. Yeah.

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True story.(...) And if you're a smoker.

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A, quit. B.

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Well, you know, let's be real here, you know.

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It's not that you're going to put more salt than the non-smoker.(...) Because your taste buds are burnt because of the nicotine.

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So you should quit.

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But you're going to put more salt into there. Now, there are other ways to put salt than just putting salt. Yeah, there is good ways of putting salt in. What would you use? Oh, you could use soy sauce. Yes. Or you could use brags. Why would we not use soy sauce?(...) I don't like the way they grow soybeans in the world. They're really... Oh, that's deeper than what I was going to say. That's not what you're thinking.

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Well, because it won't be gluten free.(...) If you have somebody who's gluten free because soy sauce has weed in it, of all things. And they ferment meat with the soy. Interesting. Weird, eh? It is weird. But you can use tamarind. You can use tamarind. Fish sauce, like careful.

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Then it's all the ingredients. It can be a better...

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Yep. Yes.

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Yeah. That was kind of nice. Tamarind is nice because... I know we saw some tat shit for a second. Ready? Starting now. Whatever. It's got to boil anyway.

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speaking in Spanish]

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I'm scared to answer questions with you. Why?

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Say the pet. The pet.(...) speaking in Spanish]

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I did that to David. I know he was a threat. He knew there was a threat, but I couldn't figure it out. Frustrated that guy so much today.(...) That was great.

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Listen, if you can't work with somebody that you like, you're working at the wrong place. That's

I think this is getting hot. Skin hot. I think it's getting hot. Oh shit. I think it's hotter with a lid. You gotta think.(...) What about what thing? An immersion blender. Oh yeah.

Okay, so if you don't have a wizard, what do you do?

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You gonna put hot things on a cutting board with a fork? I don't think so. No, but you can use a potato masher.

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And or you could put it in a food processor.

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Or. It's sketchy because you have to put hot things into a blender. And if I've done things like that, and it's kind of dangerous. Okay, because she put the lid on and put the thing on. You don't do both. You do one or the other.

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It didn't turn out very well. So this is better. Just buy an immersion blender. The 40 bucks that can be entire. You can get a Betty Crocker one, a giant tiger for 12 bucks.

Okay. Let's talk about this. This is a fantastic ingredient. What is it? Tomato paste in a tube. I love the paste in the tube because you have no waste. No, you've got crazy, minimal waste.

Well, now it's boiling hard. Let's get. Yeah.

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Okay.(...) So hopefully they show you this way.

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Now we're going to give it a little stir stir.

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Okay. So you push the apple up against the side of the thing, but see, it's not, it's not breaking down enough yet. See that? Yes. Yeah. That's just going to be chunky. No, we're not doing chunky yet.

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Won't be long.

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It's as long as it takes. Don't rush it. Take your time.(...) If you want to do it and put on high, like what we're doing like goons, you need to add water.(...) Otherwise it's going to too much. It's going to burn and you're not going to get the breakdown of the apple. And it's nicer if you have a thicker pot, it won't burn as fast as if you have a thin wall pot. This is true. If you have a thin wall pot, try to get a really heavy pot with a thick bottom. It's going to, it's going to be a little bit slower to get going. But once it's hot, you could do it in a crock pot too. You can put everything in in the morning, put it in a crock pot. And then by the time you get back from wherever you went,(...) you'll be ready to sleep on the couch. Well, we need to do a labor saving devices like Instant Pods and slow cookers. Those are really great tools. Yeah. But if you don't have a big kitchen, you have nowhere to put that kind of stuff. I don't have any of that kind of stuff.

Okay. Let's check. Because sometimes all it is is like 30 seconds in between and it's done. You know what I mean?

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Oh, if you could smell this.

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So young. When do we have the tomatoes? Not till we're done whizzing.

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Yeah. You don't whizz with it. No.

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That's not going to be long because you can see the apples are getting a bit translucent.

Right. And you can't even really tell like they look like turmeric potatoes. Yeah, they look very good.

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Can you see how it's starting to come apart here?

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Getting closer. Getting there.

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Just getting there.

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You just hear that happy bubbling. It's very good.

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Bubbling sound.

Yeah. Need a little bit of water. Yeah, I would put like another cup. A couple cup. Ah, half cup if you want to go a little bit into the oven.(...) It's going to be here longer.

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Just do that for a couple. I was not enough.

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So you have to, the long.(...) How am I going to say this?

Your apples all have different sugar contents.(...) They all have their fiber.

Like when fibers all pack together.

Density. Density.

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Thank you. The fiber density on a winter apple, a Mac, honey crisp.

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That's another Granny Smith.

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You know what I mean? Their sugar comes differently. Where like a golden delicious, a bread delicious, a softer gala, an empire. They'll break down faster. Now, why do you use Macs for a for pies? Because they keep their shape.

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It's the only reason why people use Mac for pies.

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Spartans, they hold their shape too.

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Sparta. Yeah, Spartas.

So this is looking like a flag.

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It's looking cracker. Like,

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okay. My things going through it. My special is going through it. Okay. Turn off the heat, please. Never whiz on heat because it's just going to splash back up on you and then you get a burn. Is that going to be high enough? I do that. Like you're going to be able to submersive. I need a skinnier. No, no, no, no. We're going to be okay. Yeah.(...) We're all going to be all right. I'm standing back. That's for sure. That's hot. You should because I'm standing by.

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Okay. We're a pharmacy. We got, we got a first aid here. We're fine. And then I'd be pissed. So when you're, blue cheese, when you're whizzing hot stuff,(...) you make sure that your blade is facing this way, not this way. When it's faced this way, the stuff can come spreading out on this side. Okay. So just make sure that it's always throw tip. The chef, just a tip. Here we go.

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Yeah.

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We're just boring.

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The other way you can do this too is put it in a jar.

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See how fast I broke down. Looking good. Looking good. Mama D.

Now you're like, Mama G, this just looks like baby sauce. And we're not done.

You got tasting forks or spoons? Yes. Last. I think.

Once all your big bits are squished down, you can, or blend it up. You can be more free with your, with your wizard. Yes. I'm not afraid anymore.

I take that out.

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Then what we're going to do is we're going to put that in there.

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Okay. So what are we tasting? What are we tasting for? First, looking how thick it is. Okay. It's too fibery. There's nothing binding it.

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Okay. If you were to let this sit, the water would come to the top and all the fiber would go down to the bottom and it wouldn't be fantastic. That's really good. That's a really good start to a barbecue sauce.

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Okay.

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I like it.

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Okay. But it has the tang at the end and it has the smoky flavor. Yeah. Right. I wouldn't go anymore. So we're going to add, now we're going to add our tomato paste to bind it together.(...) There's enough vinegar in there. There's enough vinegar. I still feel like it's a little bit too much vinegar, but we'll see what happens when the tomatoes go in.

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You use the whole thing. You need more than one too? No, I need a half and two. Like three tablespoons worth for this amount.(...) Okay. And the other thing we're going to do is we're going to add some salt.

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Because now is the time.

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You do it.

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Don't, don't do too fast because you're going to spush me with it. I don't want to be spushed.

I'm excited to try

It's exciting.(...) Make your own barbecue sauce.

So many people are like, ah, whatever. I'm just going to, you know,

use ketchup and put hot sauce with it. Don't hate your life. Take the time to make

Okay. Now look,

it's very fibery. Okay. You see that?

add a little bit of, if we had chicken stock, I would add chicken stock. We have some that hygelids and pork broth in this little containers.

Are they defrosted? No. No, they'll take me two seconds to pop it up. No.

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Let's put a little bit of water

and let me try the salt. If you're walking away with a spoon,

I was going to see if there was any kind of a stock in the fridge. Okay. Let's taste for salt.

really young. Oh, it's perfect.

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Doesn't need anything.

You would probably want to put some more heat in there. Oh yeah, but it doesn't need to.

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I think it's good like this, but if you want it to be more

viscose, yeah.

You would add water and more tomato paste.

you want it more viscosy?

Yeah. I feel like does put a little bit of water in there

then we'll add more tomato paste. Yeah. I think you should do that.

And the soft, we're using a course salt that has a quake melted into

So now we're going to use the whole two. No, that's not enough water.

Now, me personally, I'd be adding some maple syrup to it. I think you should add a little bit of maple syrup. Just to take off the tang of the acid of the vinegar.

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Whoa, whoa, don't blow me.

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Oh, I splashed you. Sorry.

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Where'd you splash it? Did your arm last? Mm-hmm.

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You feel it? You feel it? Oh, I felt it.

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Okay.

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You see how it turned different? Yeah.

There. It's more bisky.

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Then it'll come to a boil and it'll set and you're good to go.

And that's it. And then how long can you leave this in your fridge? Oh, six months, eight months, a year. Let's don't stick your dirty finger in there. Don't double dip.(...) The stuff will always be clean.

So, you know, the other thing that this is missing then that you wouldn't find in an(...) I mean, whether I have things when they make barbecue sauce and they make it shelf stable, there's a lot of ingredients in there to do that preservatives. Right. Danthem gum is the one that is commonly used in a lot of this. So like if you imagine that your poor liver has been on this earth for, you know, thousands and thousands of years for your ancestors. And then we're introducing all kinds of chemicals to our food system. Resists will have no chemicals in it because this just has real ingredients in it. So this is the much. Obviously the way to do it. It's the way to do

Yummy. Yeah, that's good.(...) Ta-da. Yeah, that's good. So today we

barbecue sauce, which is a basic things that you can keep in your fridge and on your counter for a long time. So you just have to make a batch once every whatever amount of time you're going to eat this stuff.

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Our goal today was to make sure that you had some education on a how to read labels,(...) be how to not be afraid of the stuff from your freezer and your cupboards. See how to planting the seed of just making a small change.

And I hope that out of all of the barbecuing you do during the summertime, you try making your barbecue sauce at least once without using ketchup.

That's good.(...) And you know,(...) OSE is a sugar. And if you could try to figure out as much ways to reduce the amount of sugar you need to have a happy bliss point happening in your mouth, that's a really good start.(...) It's a really good start to a healthier, lighter version of you. So thanks for watching us. This is the pharmacy on your fork by my seat for ship.

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