Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes by Steven Raichlen

Author:Steven Raichlen [Raichlen, Steven]
Language: eng
Format: epub
Tags: Steven Raichlen, Cooking
ISBN: 9780761159629
Google: a44sHg3vGukC
Amazon: 0761119795
Publisher: Workman Publishing
Published: 2000-05-01T00:30:57+00:00

WHODUNIT BARBECUE SAUCE

How much would the recipe for the perfect barbecue sauce be worth to you? Enough to kill for? Passions run pretty high in competition barbecue and that’s what happens to one fictional Kansas City sauce meister, Pigpen Hopkins, in Lou Jane Temple’s Revenge of the Barbecue Queens. Temple is a Kansas City mystery writer and her whodunit is the best study I know of the strange and colorful world of competition barbecue. The following recipe has been adapted from the rich apple cider, mustard, coffee, and beer barbecue sauce that one barbecue fiend found tasty enough to murder for.

2 cups apple cider

1 bottle (12 ounces) dark beer

1¼ cups ketchup

½ cup balsamic vinegar

½ cup honey mustard

½ cup yellow mustard

½ cup grainy Meaux-style mustard

½ cup honey

½ cup molasses

½ cup cane syrup, such as Stein’s

½ cup brewed coffee

2 tablespoons Worcestershire sauce

2 tablespoons Tabasco sauce

2 tablespoons soy sauce

1 teaspoon celery salt

1 teaspoon freshly ground black pepper

½ teaspoon ground coriander

1 habanero chili, seeded and minced

Coarse salt (kosher or sea), to taste

Combine all the ingredients in a large, heavy, nonreactive saucepan and stir or whisk to mix. Bring the sauce to a simmer over medium heat. Continue simmering, uncovered, until thick and richly flavored, about 30 minutes, stirring from time to time. Use right away or transfer to jars, cover, cool to room temperature, and refrigerate. The sauce will keep for several months.

Makes about 9 cups

TRY THIS!

Serve this off-beat sauce with barbecued chicken, pork, or shrimp. It’s sweet, but not too sweet, so you could slather it on grilled sausages and lamb.

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