Wednesday, August 19, 2009

On BBQ Sauce


Making BBQ sauce is neither difficult nor especially complex, but there are certain requirements. One must keep an eye on the temperature and not allow the mixture to scorch. As with any other sauce, I think it should be strained before use.

Here's a recipe that deliberately does NOT include measurements, in keeping with the somewhat rustic nature of the subject.

INGREDIENTS:
- Tomatoes, diced (fresh or canned)
- Tomato Paste
- Chipotle peppers in Adobo
- Dijon Mustard
- Assorted berries (particularly blackberries, blueberries, and strawberries)
- Brown Sugar
- Red Wine
- Soy sauce
- Red Onions
- Garlic

DIRECTIONS:
Add the diced tomatoes to a large pot, preferably with a heavy bottom (a thin-bottomed pot will transfer too much heat and could result in scorched product). Heat the pot + tomatoes over medium-high heat. Stir occasionally.

When the tomatoes come to a simmer, add all the other ingredients, mix in thoroughly, and return to a simmer. Turn heat down to low and allow to simmer slowly, stirring occasionally, for at least an hour (the longer the better, but as always make sure you stir it enough so that the bottom does not scorch!).

If you walk away, get a phone call, or otherwise forget and scorching DOES occur, transfer the contents ASAP to a new pot ... don't scrape up any of the material from the bottom. That scorched taste can "bloom" with cooking, lending an unpleasant burnt/bitter taste to the whole thing, so be careful.

When the mixture is done, taste it. Is the flavor not very distinguished? It may need some salt, or a little more soy sauce. Is it too thin? It may need more tomato paste. Too hot? Add more sugar. Too sweet? Add some hot sauce or pepper flakes. You get the idea.

Working in batches, and with lots of towels handy, puree the mix in a blender. Have a container with a strainer set over it handy ... strain the pureed mix through the strainer into the waiting receptacle. Use a ladle to force the pureed mix through the strainer, this takes time but results in a smoother, more professional product.

Transfer all the strained sauce into a shallow aluminum pan (or hotel pan) to cool. Don't repackage it until it's COMPLETELY cooled down. It keeps a long time and freezes very well!