BBQ Sauce

I cannot define irony but I can point it out when I see it. I almost never use BBQ sauce when I use my BBQ grill. Not a big fan of the burned off sugar and the the sauce dripping all over my grill. I use it like most other sauces. Dip something in it, smear it on top of something or use it to round out a dish. Tonite we had some quesadillas with chevre, BBQ'd pork, roast corn & cilantro and pureed black beans wrapped in some freshy fresh flour tortillas. I loved 'em. Glad I made extra for tomorrow.

I used BBQ sauce three times in this dish but didn't fire up the grill. This sauce is not too sweet, has a little kick but sadly has no cool name. Uncle Gerry's Finger Smearin', Pants Wipin' Holy Sweet Hotness Sauce was already taken. Dang. I call it BBQ Sauce.

You will need a non reactive pan, a blender or food processor and a knife. Yield is about 5 cups

  • 1 onion small dice
  • 2 celery stalks, peeled small dice
  • 3 cloves garlic, crushed
  • 1/2 cup cider vinegar
  • 1/2 cup maple syrup or honey or brown sugar
  • 1/4 cup molasses
  • 1 28oz can of crushed tomato
  • 1 cup ketchup
  • 1 Tablespoon dry mustard*
  • 1 1/2 teaspoon cumin powder*
  • 1 Tablespoon chili garlic sauce
  • 2 T Worstchesthire sauce
  • 2 Tablespoon Chinese Goop or soy sauce
  • 1 teaspoon whole peppercorns, crushed
  • 1 Tablespoon coriander seeds, crushed*
  • 1 bay leaf

* These are key to the dish, do not substitute if possible. It is only BBQ sauce so no need to for me to be too militant

Sweat the onion, celery and garlic, add the vinegar and reduce by half. Add everything else and simmer for an hour. Aga owners put in Baking Oven for an hour. If you are so inclined to turn your oven on to 325 degrees and put the sauce in the oven you will notice you do not need to stir nor will the sauce stick to the bottom of the pan and there will be no splatters on the stove top to clean up. (that last sentence is my official entry into the Run On Sentence Regional Qualifier. Any luck and I will be in the Nationals in July)

Remove the bay leaf and puree, taste and season. Should be perfect. Careful with hot product in a blender. Use a rag to protect your hand, hold onto the lid and twist the little air cap so it does not explode on you. Or just let it cool a bit before you blend it.

That's it. Pretty easy, better than store bought and if you have a lot of the ingredients in your pantry it's cheap.

Thanks for reading all the way to the bottom. Peace, Gerry