tacitus
05-29-2005, 06:29 PM
2 cups dark beer, Murphy's Stout ot Guinness (drink the rest)
1 1/2c apple cider vinegar
1/2 c dark balsamic vinegar
1 tbsp stone ground mustard
1 tbsp dijon mustard
2 tsp Worchestershire sauce
2 tsp Liquid kickory smoke
1/2 c honey
1/4 c molasses
3 c tomato catsup
1 6oz can tomato puree
1/2 cup apple cider
2 tsp salt
1/4 tsp garlic powder
1/2 tsp black pepper
1/2 tsp onion powder
1 tsp Chipolte Powder
1 tbsp paprkia
Add all the wet ingredients to a 4 quart sauce pan and over medium heat wisk them together. The beer will foam, but not a problem. Add the dry ingredients and keep wisking the sauce for a few minutes. Bring to a boil and when the beer foam is gone, about 5 minutes, lower the heat to LO and wisk occasionally. Simmer for about 30 minutes and let cool in the pan. Store in non reactive containers.
This sauce is fairly thin and not think like the BBQ sauces you buy. No corn syrup or brown sugar in this one. The cider vinegar abd beer give it a nice flavor and the Chipolte gives is some nice back of the throat heat, not a lot just a bit. Use for chopped pork or a mop for ribs.
1 1/2c apple cider vinegar
1/2 c dark balsamic vinegar
1 tbsp stone ground mustard
1 tbsp dijon mustard
2 tsp Worchestershire sauce
2 tsp Liquid kickory smoke
1/2 c honey
1/4 c molasses
3 c tomato catsup
1 6oz can tomato puree
1/2 cup apple cider
2 tsp salt
1/4 tsp garlic powder
1/2 tsp black pepper
1/2 tsp onion powder
1 tsp Chipolte Powder
1 tbsp paprkia
Add all the wet ingredients to a 4 quart sauce pan and over medium heat wisk them together. The beer will foam, but not a problem. Add the dry ingredients and keep wisking the sauce for a few minutes. Bring to a boil and when the beer foam is gone, about 5 minutes, lower the heat to LO and wisk occasionally. Simmer for about 30 minutes and let cool in the pan. Store in non reactive containers.
This sauce is fairly thin and not think like the BBQ sauces you buy. No corn syrup or brown sugar in this one. The cider vinegar abd beer give it a nice flavor and the Chipolte gives is some nice back of the throat heat, not a lot just a bit. Use for chopped pork or a mop for ribs.