BBQ Sauce Recipe
Now the warm weather is here, well in Colorado one day snow to two days warm :-) I thought it time to share my BBQ sauce recipe I mentioned in the past. This is based on one of Steven Raichlen base BBQ sauces (I think from Ribs, Ribs, Outrageous ribs) I've tweaked it a little. Works really well for chicken and pork dishes either by basting for the last part of cooking or as something to dunk.
Ingrediance:
- 6 slices of good cold smoked bacon (needs to be cold smoked i.e. uncooked)
- 1 dried chile de arbol broken in half (add a second if you like more of a kick)
- 1 cup diced onion
- 2 gloves of chopped garlic
- a few good glugs of worcestershire sauce (probably 2 tablespoons)
- one cup ketchup
- one cup of orange juice
- juice of half a lemon
- fresh cracked pepper
- 2 or 3 peaches diced
- 2 table spoons of molasses
making the sauce.
Start by roughly cutting up the bacon then rendering out the pork fat goodness in a large saucepan, add onions and chile and continue to cook for about 5 mins. Add the rest of the ingredients putting the peaches in last. Cook down for about 30mins until everything thickens up. You will need to stir the sauce as you go.
The final stage is to strain out the sauce. I found a really nice strainer thats shaped like a beer tankard but has a fine mesh towards the bottom then a handle you turn that drives two metal arms pushing forcing the contents through the mesh. A quick google didn't come up with a name for it. Nice thing about the strainer is it hold three cups so and does a good job at forcing the content through the mesh.
Once strained put in a bowl to cool. The original recipe says it stores for a week in the fridge, I normally struggle to keep it around for more than a day.
Note, a couple of times I've not been able to find cold smoked bacon and substituted regular thick cut, uncooked bacon and a few drops of liquid smoke. Real deal does taste better.
