My husband is incredible for a million reasons. He lets me order stuffed-crust pizza on a regular basis, inhales everything I cook with true appreciation, and cleans the dishes every night since I’m the chef. Rarely does he venture into the kitchen, unless it’s to microwave salsa or brew iced tea.
But he had a hankering to try making his own barbecue sauce, and spent hours pilfering through recipes before he settled on a favorite. (Many tweaks were made, so it’s his recipe now.) I swear I didn’t say a word, look over a shoulder or pick up a spoon while he cooked it up, and it turned out to be a masterpiece. Rich and salty (none of that sweet, molasses-y barbecue in my house), it gets a considerable boost from fresh garlic and a big splash of beer.
We debuted the stuff smeared all over shredded chicken for a party a few nights ago, and he got rave reviews. In fact, we’ve decided our last name deserves to be in the very title of the sauce. Therefore, here is the world premiere of… Bar-Boone-Que Sauce!
BBQ sauce
2 tbsp. vegetable oil
Small onion, finely chopped
2 garlic cloves, finely chopped
1 tsp. cayenne pepper
1 tbsp. chili powder
20 oz. bottle of ketchup
1/2 cup Shinerbock
3 tbsp. apple cider vinegar
1/4 cup water
1/4 cup brown sugar
2 tbsp. coarse-ground Dijon mustard
4 tbsp. Worcestershire sauce
S&P
In a saucepan, cook onions in oil over medium heat til tender. Stir in garlic, cayenne, and chili powder and cook for one minute. Add ketchup, beer, vinegar, water, brown sugar, mustard, Worcestershire sauce, S&P. Partially cover and simmer until slightly thickened, about 15-20 minutes. Taste and adjust seasoning, if you like, with Tabasco.
But he had a hankering to try making his own barbecue sauce, and spent hours pilfering through recipes before he settled on a favorite. (Many tweaks were made, so it’s his recipe now.) I swear I didn’t say a word, look over a shoulder or pick up a spoon while he cooked it up, and it turned out to be a masterpiece. Rich and salty (none of that sweet, molasses-y barbecue in my house), it gets a considerable boost from fresh garlic and a big splash of beer.
We debuted the stuff smeared all over shredded chicken for a party a few nights ago, and he got rave reviews. In fact, we’ve decided our last name deserves to be in the very title of the sauce. Therefore, here is the world premiere of… Bar-Boone-Que Sauce!
BBQ sauce
2 tbsp. vegetable oil
Small onion, finely chopped
2 garlic cloves, finely chopped
1 tsp. cayenne pepper
1 tbsp. chili powder
20 oz. bottle of ketchup
1/2 cup Shinerbock
3 tbsp. apple cider vinegar
1/4 cup water
1/4 cup brown sugar
2 tbsp. coarse-ground Dijon mustard
4 tbsp. Worcestershire sauce
S&P
In a saucepan, cook onions in oil over medium heat til tender. Stir in garlic, cayenne, and chili powder and cook for one minute. Add ketchup, beer, vinegar, water, brown sugar, mustard, Worcestershire sauce, S&P. Partially cover and simmer until slightly thickened, about 15-20 minutes. Taste and adjust seasoning, if you like, with Tabasco.
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