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Bennett’s BBQ Sauce Recipe

bennets_logoMost of you know that 2/3 of my family worked for Bennett’s BBQ here in Salt Lake. I spend 4 years starting as a bartender and eventually to manager. The experience has done two things to me. First is that I now hate Country Western Music, and 2nd I love me some BBQ. After leaving Bennett’s in 2000 I continued to love and crave “good” BBQ.  I have traveled to Denver several times for work and I always make it to get some while I am there. One of the things I miss most about the restaurant is their BBQ sauce. Now I used to make it every day but throughout the years I have forgotten the recipe and although I have found some BBQ sauces that I like none were as good as the Bennett’s 1985 sauce.

For a few years now I have tried to replicate it as Denver is a long ways away and the bottled stuff just does not cut it, I have finally found recipe although not exact but close. Bennett’s now has several varieties of their sauce but nothing beats the original 85.

Here are the ingredients that you will need.

 

Liquid Ingredients

  • 1 14ounce bottle catsup
  • ½ cup water
  • 1/4 cup white vinegar
  • 2 tablespoon Liquid Smoke
  • 4 tablespoons Worcestershire sauce
  • 2 tablespoons butter

Dry Ingredients

  • 3 tablespoons brown sugar
  • 3 teaspoons dry mustard
  • 2 teaspoons celery seed
  • ¼ teaspoon cayenne pepper
  • Salt and pepper to taste

 

 

Cooking Directions:

Pour the Ketchup into a medium sauce pan, pour the 1/2 cup of water in the empty ketchup bottle and swirl around to get all of the ketchup out. Pour the water/ketchup mix into the sauce pan with the rest of the ketchup. Add the white vinegar, butter, liquid smoke and Worcestershire sauce and stir with a wooden spoon. Do not use a whisk as you want to avoid aerating the mixture.

Combine  the dry ingredients into mixture over medium heat. Bring to a boil stirring often to avoid scorching. Reduce heat to low an allow to simmer stirring every couple of minutes for 15 minutes. (Caution: you may want to heat this with the windows open as the vinegar tends to get really strong)

Remove from Heat.

You can store the Sauce in a sealed Mason Jar for up to a month

 

grilled-eggy-breadServing:

This sauce can be served cold or room temperature, but is much better warm.

Serve with all meats, and for a great appitizer slice a baguette julienne and  grill both sides with butter and garlic salt. Serve bread in a basket with a bowl of warm BBQ sauce. It is an addicting treat.

Nathan Briggs

Nathan Briggs

Nathan was born in Ogden, UT and has lived the majority of his life in the great state of Utah. He is a proud father of three, and the lucky husband of Kari Briggs. Nathan enjoys all thing outdoors, music, and spending time with his family. He currently works for a transportation company in Salt Lake City as the Director of Information Technologies.

Posted in BBQ, Recipes.