Wednesday, September 7, 2011

Barbecue Sauce

Barbecue sauce should be sweet and sticky and spicy and barbecue-y.

And so it is.

I grilled chicken and spooned this sauce over it at the end.

Simply fab.

I grilled tilapia and added some peach puree to this barbecue sauce before pouring the peach barbecue sauce over the grilled fish.


Make this before all the leaves fall off the trees and all traces of summer are completely gone from this year.

Barbecue Sauce
Inspired by The Neelys

2 1/4 cups ketchup
3/4 cup water
1/2 cup plus 2 T apple cider vinegar
1 T dijon mustard
Juice of 1 lemon
2 T worcesterstshire sauce
1/4 cup plus 2 T brown sugar
1/4 cup white sugar
2 tsp black pepper
1 T onion powder
1 T garlic powder

Stir all ingredients together in a sauce pan.  Bring to a boil and simmer over low heat for an hour.  Serve at room temperature.  Refrigerate leftovers.

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