Tuesday, April 6, 2010

It's BBQ Season, Yo

I've been grillin' and drinkin' and generally just carryin' on.
And yes, I pay by the letter g, lowercase in ending sentences, so that's why there ain't none there.
In honor of that, I offer my BBQ sauce recipe, published for the first time anywheres.

One stick of butter, unsalted
Two chopped onions (use red onions if you want a little kick)
Six chopped cloves of garlic
Three cups fresh tomato paste (make it yourself from fresh tomatoes)
One cup apple cider vinegar
One cup Worcestershire sauce
One cup packed dark brown sugar
One and 1/2 tablespoons chili powder
Two teaspoons pepper, ground extremely fine
Two teaspoons kosher salt
One pour of bourbon (Makers Mark if you want sweet, Russel's Reserve or Knob Creek if you want savory)
Two 12-ounce cans of Dr. Pepper

Melt the butter in a sauce pan, and saute the onions and the garlic in the butter until they're clear.
Throw in the remaining ingredients and let it all simmer until the sauce begins to thicken, which is about half an hour to 45 minutes.
Let the sauce cool for about 10 minutes.
It's good for brazing, slow-cooking, and to use as a condiment.
It is not good as a marinade.
I like it best with pork and chicken, though I find it a little too sweet to use with beef.
This makes an amount that is good for one grilling session feeding about six-to-eight people.
Any extra should be used within a few days.

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