Tag Archives: tangy

Sweet and Smoky BBQ Sauce

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Sweet and smoky sauce!Been a long time since I posted a BBQ sauce recipe, so here is another favorite. Not very spicy, but smoky and sweet. Goes great with sausage, pork ribs, chicken and pulled pork sandwiches, and a favorite at my house for the people who can’t take the heat of a lot of my other stuff.

Time: 30 minutes
Skill Level: Easy

You’re going to need:
3 tbsp dark brown sugar
1/4 cup of honey
1/4 cup of molasses
4 tbsp of Worcestershire sauce
2 tbsp liquid smoke
2 tsp chili powder
1 tsp ground cloves
1 tsp cinnamon
1 tsp ground black pepper
1 tsp maldon salt or more to taste
2 tbsp fine grain mustard
2 tsp garlic powder

1/2 cup apple cider vinegar
2 cups of ketchup

Sterilizing jars in the oven. Easy!How to do it:
This couldn’t be easier. Chuck everything except the ketchup in a saucepan, stir well and bring to a boil. Let simmer for 10 minutes. Add the ketchup, bring to boil. Taste. Add vinegar, sweetener, salt and pepper until you get your preferred flavor. Let cool, put in jars. Keeps for months in the fridge if you use sterilized jars.

 

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Chipotle Beef BBQ Sauce

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Chipotle BBQ Sauce for beef ribs!Came up with a new BBQ sauce today. The plan is to use it for beef short ribs, so that’s what I thought about when coming up with the flavour profile for it. It’s slightly sweet, very tangy, and as spicy as you want to make it. I ordered some delicious dried Chipotles from iHerb. They’re kinda hard to come by in Norway. If you can get them locally where you live, consider yourself lucky. Here’s what I did.

Time: 45 minutes
Skill Level: Easy

You’re going to need:
1 yellow onion
6 dried, whole chipotle peppers
4 whole fresh chillies (I use some medium to mild ones)
1 tbsp vegetable oil
1 tsp sea salt
1/2 cup apple cider vinegar
1/2 cup A1 Steak Sauce
1/2 cup of ketchup
2 tbsp bourbon
2 tbsp ground cumin
2 tbsp paprika powder (preferably the Spanish, spicy variety)
2 tbsp freshly ground pepper
3/4 cup of brown sugar
2 tbsp molasses

Cooking with chipotles!First thing you want to do is heat up some oil in a saucepan. Then add finely chopped onions, garlic, fresh chillies, and the chipotle peppers. Let them caramelize on low for about 15 minutes, then add the other dried spices and cook another 5 minutes.

Now you can add the A1, the vinegar, the ketchup, and the sugar. let it simmer until you get the desired thickness, and remember the sugar will make it thicker when it’s cold, so if you plan to primarily serve it cold, you should consider that.

Once it reaches it desired thickness, it is time to blend. The cool thing here is you can take out one or more whole chipotles, blend, taste and see how spicy it is. If it’s not hot enough for you, add inn chipotle(s) and blend again until it’s just right for you. How cool is that!?

My wife loves her new Dymo labeller...

Rocket Fuelled Bull BBQ Sauce

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I make my own BBQ sauces. It’s fun, it’s a lot cheaper than buying them (at least here in Norway), and it means you can tailor the sauce to your particular tastes. I think it’s good to make as much as possible of my food from the ground up, because then I know what’s in it. Call me paranoid, but I don’t always trust the food industry to make the healthiest choices on my behalf… Also, it’s not a very difficult thing to cook. This is a sweet, tangy sauce with quite the kick to it. Which is just what I like for any BBQ beef dish.

Chillies stringed up on steel string and smoking on the BBQ

Time: 60 minutes
Skill Level: Easy

You’re going to need:
1/2 yellow onion
8 whole fresh chillies (I use some medium to mild ones)
1 tbsp rapeseed oil
1 cup apple cider vinegar
2 tbsp Dijon mustard
1/2 cup Worcestershire Sauce
2 tbsp freshly squeezed lemon juice
0,5 cups of good bourbon
1 tbsp ground cumin
2 tbsp paprika powder (preferably the Spanish, spicy variety)
2 tbsp freshly ground pepper
1,5 cups of brown sugar
2 tbsp of liquid smoke (not necessary if you smoke the onion and chillies)

Ideally, I like to smoke and roast the chillies and onion on the grill beforehand, I normally do this while BBQing something else. If you don’t have time for that, just deseed chillies, chop onion, saute in the rapeseed oil, and then put in a blender to make a smooth paste. Combine the paste and the rest of all the ingredients in a saucepan. Whisk once in a while and let it simmer for 30-45 minutes until desired consistency is achieved. Let it cool to room temperature before putting in containers and storing in the fridge. Sterilize your equipment and jars, seal them properly, and this kind of sauce will stay good for many months in your fridge.

The finished sauce. I still draw at a kindergarten level, I know. Thanks.