Barbeque Sauce
Barbeque sauce originated in Africa using limes and lemons as the base, and it started to be made in the Dominican Republic in the 1700s. Then Americans got their hands on it; added vinegar, molasses, and sugar. They also removed lemon and limes and decided to call it BBQ—they have perverted beyond recognition of the original African roots. Since They have made it so sugary cooking with it became a challenge, and very rarely can anyone even come close to making it good.
Barbeque is normally reserved for meat, but Chef Giancarlo worked on making a barbeque that would cook and taste well on vegetables, and this is the product of his work.
This recipe doesn’t require any cooking, but a lot of mixing, and even Constance could make this. Well, she tries, but dear God that woman is the Anti-Christ of the kitchen. I mean she goes into the kitchen and the peas start praying for mercy…anyway, I digress. This sauce is perfect with both vegetables and meat. There is no sugar so it will not burn as easily as normal barbeque sauce does, but you still get that great taste.
Ingredients
8oz of Tomato Sauce. So, I would never use a can of tomato sauce, but I tell you to hell with spending four hours making 8 dinky ounces of tomato sauce from fresh tomatoes. It does help with the taste, but with all that effort and everyone won’t be able to tell the difference between a can and fresh tomatoes. So yes, get a can of tomato sauce, and tell everyone you used fresh—they can’t prove you wrong. You have a level of pretentiousness to uphold (or to lie about). But, what I am going to tell you is that the brand does matter. I use Cento or Tuttorosso because they are of higher quality, and packed with Italian prestige that keeps my pretentiousness fresh.
4 Tbsp of Sesame Oil. There is no oil in the world, nay, the universe with such a wonderful taste as sesame oil. You cannot substitute any other kind of oil for this barbeque sauce. If you do then you do not deserve to be in the kitchen, just like Constance. That woman needs to stay out of the kitchen, yet she keeps going there and destroying my recipes.
4 Tbsp of Tamari Sauce. Not as naughty as Soy Sauce, It is tastier and is Gluten free; so for all those people with Celiac or autoimmune disorders, this is better for you than Soy Sauce.
2 TBSP Apple Cider Vinegar. It wouldn’t be a good barbecue sauce without Vinegar, but I am not talking about the bland clear vinegar that your mommy used to clean with. I am talking about the elegant taste created by Apple Cider Vinegar, and stop using it as a weight loss cleanse.
4 Tsp Smoked Paprika. My favourite spice. Given to us from the country of India it has such a superior taste to it, and it makes everything taste better that what other people cook. Buy it by the pound, and put it in everything…even chocolate milk (I may not be serious there. Don’t write me, “Chef Giancarlo, Smoked Paprika and milk taste like rectum dipped in an ashtray”—no duh! also, how would you know that?).
4 Tsp Garlic powder. I may have been heard saying that garlic powder is an abomination to food and that anyone who uses it is a horrible chef, awe hell they can’t be called a chef if they use garlic powder…well, um. Let’s just say sometimes you need a little evil in your life.
4 Tsp Liquid Smoke. Liquid smoke is better than smoking, and plus you don’t have to deal with getting addicted to those little cigarettes. Liquid smoke is made by running smoke through water, and it has been helping people make smokey food without actually smoking! Thank God this exists.
4 Tsp Siracha Sauce. Yes, I am saying to use a sauce to make a sauce. And if you want to truly make this 100% on your own make the chili sauce from this site, and use it instead of the Siracha Sauce.
Instructions
Throw all the ingredients into a bowl, and mix it up with a wisk..That’s it, What did you expect?
contributor
This is a Giancarlo Fiasco Concoction.
It seems as if this is Chef Giancarlo’s website. Well, it is. He has two adult children that are chefs they are actually professional chefs that do this for a living. However, Chef Giancarlo just sits on a couch acting like he knows what he is doing in the kitchen, and makes a website that people read in the hope to become just as pretentious as he is. You’re getting there! Keep working at it!