Every Friday, I'm going to put up a recipe, a review of food or something to do with food. I'll also be taking any suggestions and/or write ups from readers or vendors who would like to submit something.
Today, it's my recipe for my BBQ sauce. I put this on everything when I make it. The measurements are approximates and ones you'll want to adjust to your palate.
Ingredients:
2 TBS vegetable oil
1/2 yellow onion (chopped)
3-4 scoops of minced garlic
2 TSP chili powder
2 TSP dry mustard
1 TSP sweet paprika
1/4 TSP cayenne pepper
1 cup bottled chili sauce
1 cup of tomato ketchup
1 cup of beer (Amber Ales work really well, I prefer Rogue)(you can also substitute ginger ale)
1/4 cup of molasses
3 TBS Worcestershire Sauce
3 TBS cider vinegar
Approx 3 TBS honey
Approx 6 drips of ghost pepper hot sauce
Make sure before you start to cook that you have everything measured out. The dry ingredients can be put into one bowl together and the wet ingredients into another. Keep chopped onion, garlic, honey and ghost pepper by themselves as they will be added separately.
To make the BBQ sauce heat the oil at medium heat until warm. Add onion until opaque, roughly 5 min. Add garlic for roughly 2 minutes, be sure not burn so consistently stir. Stir in the dry ingredients (chili powder; mustard; paprika and cayenne) Add the wet ingredients (chili sauce; ketchup; beer; molasses; Worcestershire sauce; vinegar) Simmer for about 5 min. Add the honey and the ghost pepper. Continue to keep over medium heat, uncovered and stir. I usually like to cook for 3 hours, but can be served a lot sooner if a must.
Either cook with the sauce immediately, or put in the fridge after it cools and it keeps for around a week.
Enjoy.
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