Re: [CH] Barbecue finishing sauce
Mike Pierce (mpierce@martel-intl.com)
Wed, 28 Jun 2000 08:35:27 -0500
Steve,
I've been toying with making a BBQ sauce for a couple of years. What I have
in mind is a BBQ gravy. A beef stock based BBQ sauce. I hit on one last
year and only wish I'd written down notes. I used homemade beef stock but
you could use the canned or paste stuff just watch for salt, I would not
use the cubes. Here's basically what I did.
In butter sweat diced onion, carrot, and celery. I used a lot of veggies
for the amount of sauce I was going for. When the veggies are soft but not
browned add garlic and a handful of ripe habs. Cook briefly. At this point
add a can of tomato paste and cooked until really thick, being careful not
to burn. Add beef stock and simmer for 1 to 1 1/2 hours or more, skimming
the top. (I added more habs as it cooked because it just didn't seem hot
enough.) When the veggies have turned to mush and the stock has reduced,
strain the mixture. Add red wine vinegar, molassas, a little brown sugar,
celery seed, wooosthesire sauce, and if its still not hot, hab flakes. Let
this cook on a very low heat for 15 minutes. When I did mine it did not
seem thick enough so I added some corn starch mixed with water at the very
end.
This came out really good. When my habs ripen I'll give it another shot and
maybe even take notes.
Michael Pierce
Telecommunications Manager - MarTel International, Inc.
11038 N. Harrison
Kansas City, MO 64155
Phone: 816.734.0040
Fax: 816.734.2066
URL: http://www.martel-intl.com