Photography Credit: Elise Bauer
This smoky barbecue sauce from Hank Shaw is among the best bbq sauces I've ever sampled. Smoky, spicy, and wealthy in flavor. Seriously good.
Yep, I’m back with another barbecue creation. This time around it’s a dark, wealthy sauce packed with smoky flavor.
I designed this to choose steak, preferably beef, venison or bison, however i bet it’d use pork or chicken, too.
The 2 key ingredients within this sauce are chipotles in adobo and liquid smoke. Liquid smoke, that is basically distilled smoke collected from moisture added while burning hickory – and it’s hickory smoke I personally use here &- will come in most supermarkets.
Chipotles in adobo are simple to get in Latin markets, however if you simply cannot locate them use chipotle powder rather. And when you can’t find chipotle powder, use Spanish smoked paprika. If everything else fails, use chili powder.
This sauce must be cooked gradually not less than forty-five minutes, and one hour is much better.
Apply it to barbecued beef brisket, beef ribs, or on the hamburger.
Smoky Barbecue Sauce Recipe
- Prep time: ten minutes
- Prepare time: one hour, ten minutes
- Yield: Makes 2 cups
When handling the new chiles in adobo, use mitts, or perhaps a plastic bag to safeguard both hands. After handling chiles wash both hands completely in hot soap and water. Don't touch your vision for many hrs.
Ingredients
- 4 Tablespoons of butter (can substitute vegetable oil)
- 1/2 grated onion
- 1 15-ounce can crushed tomato plants
- 1/2 cup cider vinegar
- 2 Tablespoons of brown sugar
- 1/4 cup molasses
- 1-4 chipotle chiles in adobo (for the way hot you would like your bbq sauce)
- 1 teaspoon liquid smoke
- 1 Tablespoons of finely chopped fresh sage
- Salt to taste
Method
1 Saut the grated onion in butter: Heat the butter inside a heavy pot over medium-high temperature until it froths (or heat vegetable oil until hot), adding the grated onion. Sprinkle just a little salt within the onion. Saut before the onion just starts to color, about 4-a few minutes.
2 Mince the chipotle chile: As the onions are cooking, finely chop the chipotle chiles in adobo. They're hot, so begin with one chile. You can include as numerous more as you would like later.
3 Add chipotle and remaining ingredients towards the onions: Add some chipotle to using the onions, adding the tomato plants, vinegar, molasses, sugar, liquid smoke, and chopped sage. Stir to mix and permit this to simmer for five minutes. Taste it and add salt and much more chipotle if you would like.
4 Simmer one hour: Simmer the sauce lightly, uncovered, for one hour. Before serving, taste once more for salt and chile.
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An old restaurant prepare and journalist, Hank Shaw may be the author of three wild game cookbooks along with the James Beard Award-winning wild foods website Hunter Angler Gardener Prepare. His latest cook book is Buck, Buck, Moose. helpful tips for dealing with venison. He hunts, fishes, forages and cooks near Sacramento, CA.
Seriously scrumptious bbq sauce. We used 4 chipotles, also it wasn’t too spicy. Loved it!
I've got a mild dependence on homemade BBQ sauce and will also be adding this to my listing of favorites! I only used one chipotle, as I'll be by using this recipe for children and didn’t would like it to be too spicy, and can certainly increase the to another batch, that we’ll make soon!
I've been searching for any good smoky BBQ recipe for a long time and lastly happened upon yours.
Managed to get tonight which is perfect, designed a couple of adjustments like adding garlic clove and just used paprika as my children hate anything hot.
I adapted the recipe for any &"Thermomix&", and also have published my form of your recipe here having a link back. Hope that’s OK.
This looks fantastic! Thanks! I’ve used Liquid Smoke for many years with no health issues here!
I simply chose to make this sauce. It’s good. However, I discovered, in my taste, the 4 T of butter was excessive. The sauce comes with an oily quality and there's a congealed layer of fat around the cooled sauce. The next time I'd use 2, or possibly even 1, T of butter or oil.
