How to make barbecue sauce in an hour, and a half

This recipe for barbecue sauce is easy, inexpensive, and delicious!

It also tastes great, and the sauce is surprisingly versatile.

To make the sauce, I use a lot of vinegar, a little garlic, and some sweet corn syrup, but you could also use apple cider vinegar or even just water, or any combination of the three.

The ingredients for this recipe are: 1 cup all-purpose flour 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper 3/4 cup whole milk (or more if you prefer) 2 large eggs 1 teaspoon brown sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon dried oregano 1/8 teaspoon cinnamon 1/16 teaspoon nutmeg (optional) 1/6 teaspoon allspice 1 teaspoon black pepper (optional).

Add the flour and salt to a large mixing bowl, add the milk, eggs, vinegar, sugar, spices, and nutmeg, and stir to combine.

Then add the flour mixture and stir until combined.

Pour the dough into a lightly greased 12-inch x 9-inch baking dish.

Sprinkle with cinnamon and nutmegs if desired.

Cover the dish with foil, place in the oven for at least 35 minutes, or until the sauce thickens to a nice, rubbery consistency.

To serve, spread the sauce over the top of the chicken, garnish with the cheese, and top with more barbecue sauce if desired, or simply sprinkle with chopped nuts.

Notes * You could also add a splash of maple syrup or brown sugar to this sauce.

The flavor of the maple syrup and the flavor of brown sugar is very similar.

If you want to make a less traditional sauce, try substituting the brown sugar for 1 tablespoon of cornstarch.

You can also use any other sweetener you’d like, but I prefer maple syrup because it’s a bit more sweet.

**If you use a stand mixer, you can skip the flour, salt, and pepper and just use a hand mixer.

You’ll just need to add a couple tablespoons of flour to the flour to get it to spread evenly.

Recipe Notes *If you want more of a creamy, creamy sauce, you could replace the flour with coconut flour or coconut flour flour plus 1 tablespoon cornstearin, and you’ll have a creamy sauce that’s great with any meat.

*The recipe assumes that you have a nonstick pan with a non-stick lid.

If not, it will be slightly sticky.

If that’s the case, add about 1 tablespoon coconut oil to the pan as it cooks the sauce.

If using a noncoating pan, you might need to dip the skillet in coconut oil first before adding the oil to it.

*If the sauce starts to get too thick, you may want to add more water to make it thicker.

I recommend adding about 2 tablespoons of water to the sauce to get the consistency you want.

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