I love Barbecue. I mean the Slow-Smoked, Pulled-Apart, Tender Pork Variety that doesn't have more than a whiff of sauce on it until they meet together on the bun kind. And I want a decent bun too. I'm not for the whole dripping and falling apart cheap ones that turn into goo and leave sauce running down your shirt. The bun is a part of the experience. In all cooking, I feel that Superior Ingredients create a Superior Product.
What I do find is that I want my Barbecue Sauce to have a zing to it rather than having to add Tabasco to the mix for a little spice up. Here's a recipe that does the trick for me.
In a Saucepan Combine:
12 Fresh Cayenne Peppers, Chopped
2T Canola Oil
1/2 Cup Tomato Juice
2T Unsulphered Molasses
1T Lemon Juice
1 Vidalia Onion, Diced & Caramelized
1 Sweet Red Pepper, Diced
1/2 Cup White Wine Vinegar
4 Cubes Sugar
1/2T Ground Black Pepper
1T Prepared Horseradish
10 Cloves Fresh Garlic, Chopped
Salt to Taste
Bring to a boil, then cut back the heat and let it all simmer for about 20 minutes. Remove from the heat and puree in a food processor or blender. Run it all through a strainer or just use as is.
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