A mere few minutes of work and minimal ingredients can turn a rather ho-hum bottled barbecue sauce into serious eats.
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.—I contend that what comes out of the kitchen is likely to kick the ass of most bottled sauces any day. Conversion doesn't come easy, though.
I also considered whether I should make each sauce a more exemplary tomato-based barbecue sauce, or to alter the flavor profile to make them each pretty distinct. While trying to perfect the right balance of standard sauce flavor would probably be a bit more challenging, it didn't seem like as much fun as tasting each sauce and figuring out what could be good compliments, contrasts, and enhancers to turn it into something new and exciting.
The first sauce I picked up was Cattlemen's, which had a pretty tangy tomato base with a light molasses depth and a medium smokiness. It was less sweet and a little more earthy than the other two sauces, and I thought this would be enhanced well by smoky and spicy chipotles in adobo. To that I added in a standard compliment to chipotles—orange juice. Only two ingredients in, and this was already a vast improvement, but it was lacking contrast.
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