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04/16/08 |
            
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Whisky Barbecue Sauce
Yields about 1 1/2 c.
3/4 can condensed tomato soup 1/2 can Dr. Pepper-like substance 1/4 c. cane vinegar 1/2 c. whisky of your choosing 1 c. brown sugar, lightly packed 2 T. barbecue cane jelly 2 T. hot sauce 1 1/2 T. mustard powder KSPTT
Put all ingredients in a medium saucepan over medium to medium-high heat. Slowly bring to the boil, stirring slightly more than occasionally. When you hit the boil, reduce heat and allow to simmer briskly. Reduce by about 50%, stirring every so often, or until the sauce is thick enough to coat a spoon (approx. 15 mins). Season to taste with salt 'n' pepper. Umm....yeah. That's all. Seriously.
Note from GG: Chef Stephan once told me that the secret to any good barbecue sauce is Dr. Pepper or one of its clones. For this recipe, I actually used "Dr. Bold," the Albertson's version of same. It really did bring some good stuff to the party, with a more gentle sweetness than Pepsi (the other "secret" to good barbecue sauce), and that strange, irreplaceable flavour of prune soda! Do keep an eye on the sauce, as it wants to stick and burn pretty quickly. If you're going to use this sauce for grilling, make sure your grilled items are mostly done before brushing it on, or make sure that you're grilling over indirect heat. The price you pay for a high-sugar sauce like this is that it burns. It's easy to work around, though, and the flavour comes across in the food anyway. If you can't find cane vinegar, you could try another sweet vinegar like rice wine or champagne. The barbecue jelly might be hard to come across, since I only found it in New Orleans, but some of the more "boutique" supermarkets (like Trader Joe's or Whole Foods) might have it.
This site was last updated 12/20/06 |
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