![]() ![]() Add remaining ingredients except salt and pepper. Add brown sugar and garlic and cook for 2 to 3 minutes. Melt butter in a saucepan over medium heat. 12 ounces of beer (try different varieties)ġ.Pair spicy rubbed meats with a sauce that is a little on the sweet side. It’s also a good idea to balance sauce with seasoning. I like to make a thinner version with fewer sugary elements for marinating and a thicker, reduced sauce to use for basting just before I remove the meat from the flame. Thick, syrupy-sweet barbecue sauces will taste burned and bitter if exposed to open flame for too long. If you have a taste for bourbon, adding a splash of your favorite dark liquor while the sauce is simmering will add another element of flavor. Giving any barbecue sauce a big squeeze of lemon or lime adds high notes. Brown sugar is a standard ingredient, but I also like the natural sweetness of diced mango, pineapple, or any fruit puree. If you like it spicy, you can add in some minced hot peppers or a dash of your favorite hot sauce. Once they are lightly browned, I stir in the bottled barbecue sauce and simmer for 10 minutes. ![]() I usually start by sautéing some minced onion and garlic in a little olive oil. ![]() Occasionally, if I’m short on time, I’ll crack open a bottle of store-bought sauce, but I always add other ingredients to make it suit my taste. Maybe it’s just me, but I like the taste of homemade sauces much better. I’m sure you have noticed all the different barbecue sauces on the grocery store shelves these days. ![]()
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