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- Hey, I'm Jamie Deen,
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back in the kitchen out here at mama's house
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and it's the end of summer.
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I've been waiting for it to cool down just a little bit.
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It's about 400 degrees here today.
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I'm ready to get into the barbecue stuff.
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Been so busy this summer.
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We've got The Chicken Box open, the restaurant is so busy.
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My mom's a million miles an hour.
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My brother, our family.
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Today, I'm gonna take a minute.
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We're gonna do one of my favorite things to do,
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is create a barbecue sauce here at the house.
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We're using a recipe that I've used for years and years.
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This is the traditional Southern.
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and the first thing I wanna do
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is put a little bit of oil in here
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and I'm gonna sweat some onions down.
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And while this is clearing,
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and let's talk about barbecue sauces now.
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So, you know you've got some
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that people do super-duper dark, like really dark,
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put a lot of brown sugar in it, make it really sweet.
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Some, it's got a lot of black pepper in it, really spicy.
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Some people cook down jalapenos and things
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in their barbecue sauce.
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But for me, it's always been a couple of different ways.
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We either go the sweet,
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which is ketchup with a little bit of brown sugar in it,
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or the Carolina, which is a mustard.
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It has a little bit more vinegar.
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There's a place for both of 'em.
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But for what I'm gonna do today,
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we're using our red sauce
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we've got all the things that go into a good barbecue sauce.
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Ketchup, we've got vinegar, brown sugar, some mustard.
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We've got some flavors in there.
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This adds a little bit extra to it
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because I take a minute and cook down these onions,
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and I really want these to get translucent
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and cook through (Lulu barking)
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to release the onion flavor.
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Hey Lulu, I'm coming, baby.
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The onion flavor into this (Lulu barking)
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is the basis of our recipe here,
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so I'm not gonna rush this.
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I know it's early in the video
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but I'm gonna take one quick break and wait,
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tomorrow show what I put this barbecue sauce on.
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You're gonna wanna stick around for that.
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We're gonna finish this barbecue sauce in one minute.
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Okay y'all, here we are.
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We got our onions perfect. (spatula thunking)
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I'm gonna put, (measuring cup scraping)
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I'm gonna drop our ketchup in on top of this.
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You know, Therese will make sure
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that all the measurements
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get put on here for you. (spatula thunking)
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The weather is really starting to get nice outside
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into football season soon. (liquid splashing)
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And this is the time for you to work on your barbecue sauce
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'cause I know that y'all
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are gonna be roasting chickens (spatula thunking)
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that you're gonna be putting ribs on the grill.
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A pulled pork sandwich at a football game on a Saturday
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is one of the better things (bowl thunking)
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that the Lord has blessed us with.
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mustard. (spatula thunking)
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This is gonna take about 25 minutes to cook down.
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You want this to thicken up
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just a little bit. (bowl thunking)
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And I'm gonna put one tablespoon of Worcestershire sauce.
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I love Worcestershire sauce.
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Now, we're gonna use one of our whisk
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and get all of this together.
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this is just basically, looks like a mud puddle.
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I'm gonna turn my heat up a little bit.
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We're gonna cook this.
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Be sure, don't scorch it.
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You don't have to do it, like, it's not that delicate
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but you want to come in
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every few minutes or so. (whisk tapping)
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we're gonna finish this barbecue sauce.
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Now, if we come right here next door,
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this is the sauce that we put together this morning
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As you can see, this has really thickened up.
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This has got a good flavor for us.
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It's ready for a piece of white bread
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or tune in tomorrow and see what I do with it.
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Appreciate y'all checking in with me
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in the kitchen today, y'all.
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This is a good barbecue sauce.
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I'm Jamie Deen. See you around the kitchen.
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- Hey y'all, it's Paula Deen.
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Now, if you enjoyed this video,
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be sure to like it and click the subscribe button
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as well as the notification bell
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to be alerted when I post a video.
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Love and best dishes, y'all.
