Barbecue Sauces

Dressings and Sauces

Stone Fruit & Scotch BBQ Sauce

Ingredients:

  • 1/2 c blended Scotch
  • 1/2 c chunky stone fruit jam
  • 1/2 c ketchup
  • 1/2 c packed light brown sugar
  • 1/4 c apple cider vinegar
  • 1 TBSP molasses
  • 1/2 tsp kosher salt
  • 1 can whole peeled fire-roasted tomatoes

Directions:

  1. Bring the Scotch to a boil in a small saucepan and cook until reduced by half, about 2 min.
  2. Pour in the remaining ingredients, crushing the tomatoes. Return to a boil.
  3. Reduce the heat to a simmer. Cook, stirring occasionally until reduced slightly and thickened, about 15 minutes.
  4. Pour into a blender and puree until smooth.

 

Golden Honey Mustard Sauce with Rum & Turmeric

Ingredients:

  • 2/3 c gold rum
  • 2/3 c yellow mustard
  • 2/3 c dijon mustard
  • 2/3 c honey
  • 1/3 c apple cider vinegar
  • 3 TBSP packed light brown sugar
  • 2 tsp Worcestershire sauce
  • 1/2 tsp ground turmeric
  • 1/2 tsp kosher salt

Directions:

  1. Bring the rum to a boil and cook until reduced by half, about 2-2 1/2 min.
  2. Stir in the remaining ingredients and bring to a simmer over med-high heat.
  3. Reduce heat to med-low and cook, stirring occasionally, to thicken slightly, about 10 minutes.

 

Jack-and-Coke Barbecue Sauce

Ingredients:

  • 2 TBSP veg oil
  • 1 small yellow onion, minced
  • 2 TBSP tomato paste
  • 2 large garlic cloves, finely grated
  • 2/3 c whiskey
  • 2/3 c ketchup
  • 1/3 c apple cider vinegar
  • 1/3 c packed light brown sugar
  • 3 TBSP worcestershire sauce
  • 3/4 tsp kosher salt
  • 12 oz Coke, Mexican coke if available

Directions:

  1. Heat the oil over med-high heat.
  2. Add the onions and cook, stirring, until soft and evenly browned, 8-10 min
  3. Add the tomato paste and garlic, stir for 30 seconds
  4. Pour in the whiskey, bring to a boil and cook until reduced, 2-3 minutes
  5. Add the ketchup, vinegar, brown sugar, Worcestershire, salt and soda and bring to a boil.
  6. Reduce the heat to simmer and cook, stirring occasionally, until reduced by about a third and thickened, 15-20 min.

 

Moroccan-Spiced Barbecue Sauce with Bourbon

Ingredients:

  • 1 1/2 tsp whole black peppercorns
  • 1 1/2 tsp whole coriander seeds
  • 1 1/2 tsp whole green cardamom pods
  • 3/4 tsp whole cloves
  • 3/4 tsp whole cumin seeds
  • 2 whole star anise
  • 1 cinnamon stick
  • 1 c. bourbon
  • 1 c honey
  • 1 c rice vinegar
  • 1/4 c lime juice
  • 1/4 c soy sauce
  • 1 1/2 tsp whole green peppercorns (drained and rinsed if in a brine)
  • 3/4 tsp nutmeg
  • 2 small serrano chiles, halved lengthwise
  • 2 small garlic cloves, roughly chopped
  • 1 1/2 tsp dried lavender
  • 2 inches ginger, peeled and sliced
  • 1/4 bunch cilantro roughly chopped

Directions:

  1. Head saucepan on med-high. Add the first 6 ingredients (through cinnamon) and cook, stirring until spices are slightly toasted, 2-3 min.
  2. Pour in the bourbon  and bring to a boil. Cook until reduced by half, 1 1/2-2 min.
  3. Add remaining ingredients and return to a boil. Reduce heat to simmer and cook, stirring occasionally at the beginning and more frequently toward the end, until reduced by half, about 30 min.

 

Pineapple Chutney with Mezcal and Vanilla Bean

Ingredients:

  • 1/2 whole vanilla bean
  • 2/3 c mezcal
  • 1/2 c apple cider vinegar
  • 1/2 c granulated sugar
  • 1/2 c packed light brown sugar
  • 2 TBSP lime juice
  • 1/2 tsp kosher salt
  • 1 lb peeled and cored pineapple flesh cut into 1/4 inch diced
  • 1/2 c golden raisins
  • 1/4 c finely chopped fresh ginger
  • 1 small yellow onion, finely chopped
  • 1 small garlic clove, finely grated
  • 1/2 cinnamon stick

Directions:

  1. Split the vanilla bean pod in half lengthwise. Scrape out the seeds. Thinly slice.
  2. Bring the mezcal to a boil and cook until reduced by half, 1 1/2 min
  3. Stir in the vinegar, both sugars, lime juice and salt. Then add the vanilla bean and seeds, pineapple, raisins, ginger, onion, garlic and cinnamon.
  4. Heat on high, cover and bring to a boil. Reduce heat to simmer and cook, stirring occasionally until reduced, almost all liquid is gone and glossy and thick, 50-55 min

 

Tomatillo & Tequila Chowchow

Ingredients:

  • 1 lb tomatillos
  • 1 small white onion, finely chopped
  • 1 large serrano chile, minced
  • 1 habanero chile
  • 4 tsp kosher salt
  • 2/3 c tequila
  • 1/3 c granulated sugar
  • 1/4 c distilled white vinegar
  • 2 small garlic cloves, finely grated

Directions:

  1. Remove husks from tomatillos, rinse them under warm running water to remove sticky film. Cut into 8 wedges, thinly slice the wedges crosswise. Place in a large bowl.
  2. Add the onion, serrano and habanero. Sprinkle with salt and toss. Cover with plastic wrap and sit at room temp for 4 hours or refrigerate for 8+.
  3. Extract as much liquid as possible from the mix.
  4. Bring tequila to a boil and cook until reduced by half, about 1 min.
  5. Stir in the sugar, vinegar and garlic then stir in the drained vegetable mix.
  6. Cover pan and bring mixture to a boil. Reduce heat to simmer and cook, stirring occasionally, until vegetables are soft, liquid gone, 40-45 min.