Thursday, June 19, 2014

Aleisters Spicy Smokey & Sweet Grillin Sauce

                                                     With permission of Jordan Zevon





    Aleisters Spicy Smokey & Sweet Grillin Sauce
                                     
     Fair warning... my cooking is done by the seat of my pants. I season everything to taste..and through experimentation and failure. And for whatever reason..I am able to remember how much of everything goes into what. The problem is.. It is never a numerical measurement. That being said I’m able to list ballpark figures here. But I would hope that if you learn anything from it..you learn that it is an excellent template from which to start. And you can add your own personal flair to it thereby making it your own.

 2 12oz. cans of stewed tomatoes diced
1/2 cup catsup 
 6 good shakes of Worcestershire sauce
 2-3 oz. liquid smoke of your choice
 1 onion chopped extremely fine
 2-6 good and spicy jalapenos (deseeded if you can’t take the heat)
 2-5 cloves of garlic (depending on your fondness 
 or lack thereof of this tasty herb)sliced extremely thin chopped fine and crushed
12 ozs of dark or light brown sugar(light or dark depends on your preference for 
the molasses taste)
1- 4 oz of honey if it suits you ..sometimes I do sometimes I don’t
1/2 cup lime juice
1 -3 teaspoons butter for saute
8 oz of dark or amber beer iv used Guinness but I prefer Shiner and its feckin cheaper!
2 tablespoons vinegar of your choice (I use red wine or balsamic some may use 
actual burgundy or wine) 
1 tablespoon black pepper
2 tablespoons of salt (more or less ..what floats your boat)

  So..you want to get your pan hot..add your butter..throw in your peppers and onions and cook them until they are fairly caramelized. Then throw in your garlic..but cook it less than a minute..and then add your tomato catsup...cook for a couple of minutes then add your vinegar and/or wine..and your beer...lime juice..Worcestershire sauce..liquid smoke..black pepper and lastly tomatoes. Cook down for about twenty minutes and then add your brown sugar. Cook it all down till it gets to your desired thickness. Finally..add the salt...cook for one more minute stirring the salt through the sauce. Let it cool and if you wish run it through cheese cloth or something(I actually use gauze) depending on how smooth you prefer your sauce or what type of meat you are cooking. (You now probably have a tomato mess to clean up unless you know how to minimize the splatter.)







   

2 comments:

  1. When the peppers are almost done, add tomato paste then bloom the sauce.

    ReplyDelete