Ingredients for Bulls Eye Bbq Sauce Hickory
- 2 cups water
- 1 cup light corn syrup
- 1 (15 ounce) can tomato paste
- Dark Brown Sugar
- Blackstrap Molasses
- Pickling Salt
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- Fresh Ground Black Pepper
- 1 tablespoon ground mustard
- 2 tablespoons paprika
- 1 teaspoon cayenne pepper
- White Vinegar
- Hickory Liquid Smoke
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bulls Eye Bbq Sauce Hickory? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bulls Eye Bbq Sauce Hickory
- In a large pot, combine 2 cups water, 1 cup light corn syrup, 1 (15 ounce) can tomato paste, 1 cup packed light brown sugar, ½ cup molasses, 2 tablespoons salt, 2 tablespoons onion powder, 1 tablespoon garlic powder, 1 teaspoon black pepper, 1 tablespoon ground mustard, 2 tablespoons paprika, and 1 teaspoon cayenne pepper.
- Whisk until all ingredients are thoroughly combined and bring the mixture to a rolling boil.
- Reduce heat to a low simmer, uncovered, and cook for 15-20 minutes, stirring occasionally.
- Add 1 cup apple cider vinegar, stir well to combine, and return to a simmer.
- Continue to simmer uncovered for another 15-20 minutes, or until the sauce has thickened to your desired consistency. Stir frequently to prevent burning.
- Remove from heat and stir in 1 teaspoon liquid smoke. Whisk thoroughly to combine.
- Carefully ladle the hot BBQ sauce into hot, sterilized, sealable bottles (approx. 500ml capacity). Seal immediately.
- Allow the filled bottles to cool completely.
- Store in a cool, dark cupboard. Refrigerate after opening.
- Enjoy! This sauce will keep for 24 months or more if stored properly.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
59g
Fat
0g
Carbs
10g
