It’s official. I’m off and gonna get mouthy about the fact that BBQ sauces made by the “big boys” … and some of the smaller shops as well… are using high fructose corn syrup in their recipes. Really? I mean, REALLY? I’m OK with basic corn syrup, or hey – what about honey, sugar, or Agave Nectar… anything but HFCS!
Better living through chemicals!
I’ll have my BBQ Sauce with Extra Crap, Please!
FOUL: Your Barbecue Sauce is FAT… not PHAT
Folks – if you buy or create BBQ sauce that contains High Fructose Corn Syrup, you are promoting a product that is on the world’s Most Wanted list of Crap Food Ingredients. Understand, you’re doing this – while you’re trying to pass off the fact that you are all about Natural Wood Smoked Barbecue. At the very least, you’re using an inferior product, and you’re also an accessory to the crime that has become the State of Our National Food Supply.
Note: I do realize that there is a chance that you’re using BBQ sauce tainted with HFCS because you just don’t know any better.
Finding BBQ sauce without High Fructose Corn Syrup has become a real challenge. K.C. Masterpiece and Cattleman’s, among others – use the stuff. Why? Profit, why else?
To those and other BBQ Sauce manufacturers: I’d gladly pay the extra $.02 per bottle if you’d kindly leave High Fructose Corn Syrup out of your BBQ Sauce!
What’s making it more difficult to avoid HFCS, is that many BBQ Sauce brands that do no list it as an ingredient do use “ketchup” as a main part of their recipe. What’s one of the first ingredients in most national ketchup brands? If you guessed High Fructose Corn Syrup, then “DING!” You win!
Look. I know I’m not going to change the world with this post. I just find it very ironic that folks that spend hours and hours perfecting the art of smoked barbecue – who would never use nitrates to effect a “smoke ring” or “liquid smoke” to add smoked flavor will happily use BBQ Sauce that uses HFCS. Oh, and I feel the same about MSG and other similar ingredients.
Some Barbecue Sauce Makers are Getting Wise to High Fructose Corn Syrup
I have noticed a few BBQ Sauce manufacturers out there who do not, or have stopped using high fructose corn syrup. Here’s a short list, but please – let me know if you are aware of any others!
I’m sure there are folks who read this post who will won’t agree with me here. Either way… drop a line here in the comments section and let me know where you stand on this and why!
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This Kentucky Bourbon Barbecue Sauce has long been a favorite of mine. The smooth, mellow richness of the bourbon is amazing – especially when coupled with the zip brought on by the spice mix.
To create this winning barbecue sauce, you’ll bring together the following ingredients:
- 4 minced garlic gloves
- 3 tablespoons of Worcestershire sauce
- 2 cups of ketchup
- ½ to ¾ cup of genuine Kentucky Bourbon
- ½ cup of chopped onions
- ¾ cup of molasses
- ½ cup of brown sugar
- 1/3 cup of white vinegar
- ¼ cup of tomato paste
- 1 teaspoon dry mustard
- 1 teaspoon cayenne
- Dash (or three) of Tabasco sauce
Combine the onion, garlic and bourbon in large saucepan and sauté until the onions are just transparent (about 10 minutes). Add the remaining ingredients and bring it all to boil. Once you achieve a gently rolling boil, lower the heat and simmer until the sauce tightens or thickens up to your liking (generally about 20 minutes).
Feel free to play with the sauce mixture and brighten it up by adding a small can of tomatoes, green peppers, or other peppers, etc. I’ve also substituted Teriyaki or soy sauce for the Worcestershire with great results.
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