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Barrister DEW's Rum Molasses Barbecue Sauce

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  • Dewesq55
    Founding Member
    • Jul 2014
    • 2099
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

      Charcoal Grill:
      Weber Smokey Joe Charcoal Grill 14"

      Thermometer:​​​​​​
      Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
      Fireboard 1st Generation
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
      ThermoWorks ThermaPen Mk4 x 2
      Govee Bluetooth Thermometer with 6 probes

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
      Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

      Favorite Wine:
      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    Barrister DEW's Rum Molasses Barbecue Sauce

    1 CUP KETCHUP
    1/3 CUP DIJON MUSTARD
    1 CUP WORCESTERSHIRE SAUCE
    ¾ CUP CIDER VINEGAR
    1/2 CUP BLACK-STRAP RUM
    *SEE NOTE BELOW
    1 TBSP LIQUID SMOKE (OPTIONAL)
    2 TBSP BROWN SUGAR
    1 TBSP GARLIC POWDER

    1 TBSP ONION POWDER
    1 TBSP CHILI POWDER

    1 tsp CHIPOTLE POWDER (OPTIONAL)
    1 CUP UNSULPHERED MOLASSES


    IN A GOOD SIZED SAUCEPAN, WHISK TOGETHER KETCHUP AND MUSTARD UNTIL WELL COMBINED TO AVOID "MUSTARD FLOATERS" WHEN COOKING. GRADUALLY WHISK IN THE WORCESTERSHIRE UNTIL WELL INCORPORATED AND AN EVEN CONSISTENCY. ADD IN VINEGAR, RUM (*NOTE: I USE A HARD TO FIND PRODUCT CALLED CRUZAN BLACKSTRAP RUM. YOU CAN SUBSTITUTE ANOTHER DARK RUM, SUCH AS MYERS OR GOSLINGS, BUT IT WILL NOT TASTE QUITE AS GOOD) AND LIQUID SMOKE, IF USING. ADD IN THE DRIED SPICES AND STIR/WHISK TO THOROUGHLY COMBINE. FINALLY ADD IN THE MOLASSES AND STIR TO INCORPORATE.

    BRING THE WHOLE MESS TO A BOIL OVER MEDIUM HIGH HEAT THEN IMMEDIATELY TURN DOWN TO MED. LOW OR LOW AND SIMMER/LOW BOIL FOR ABOUT 40 MINUTES UNTIL MODERATELY THICK AND WILL COAT THE BACK OF A WOODEN SPOON. STIR FREQUENTLY DURING COOKING AND ESPECIALLY STIR DOWN THE SIDES OF THE POT WHICH DEVELOP DEPOSITS OF THE SAUCE WHICH CONDENSES OUT OF THE STEAM. WHEN DONE REMOVE FROM THE HEAT TO COOL. REFRIGERATE TO CHILL THOROUGHLY BEFORE USING. YOU CAN WARM UP AGAIN TO USE IF YOU LIKE BUT IT COMES OUT BEST IF IT IS FIRST CHILLED WELL. IF TIME IS SHORT, I TAKE THE POT RIGHT FROM THE STOVE AND PLACE IT INTO A VERY LARGE BOWL OR PAN FILLED WITH LOTS OF ICE WATER AND STIR CONSTANTLY UNTIL COOL. THIS ONLY TAKES ABOUT 10 MINUTES AND ALLOWS THE SAUCE TO BE MADE AND CHILLED IN A SHORT PERIOD OF TIME.

    NOTES:
    1. I highly recommend the "optional" Chipotle powder.
    2. I suggest using a salt free chili powder, such as homemade or plain ancho.
    3. I have recently begin adding about ½TBSP (1½ tsp) of tamarind paste and think it adds a little something.

    If you use this please post comments or critiques. If you make mods, please post them.

    "Barrister" DEW
    Last edited by Dewesq55; August 20, 2020, 07:49 AM. Reason: Added some notes and a recent tweak.
  • Dewesq55
    Founding Member
    • Jul 2014
    • 2099
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

      Charcoal Grill:
      Weber Smokey Joe Charcoal Grill 14"

      Thermometer:​​​​​​
      Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
      Fireboard 1st Generation
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
      ThermoWorks ThermaPen Mk4 x 2
      Govee Bluetooth Thermometer with 6 probes

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
      Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

      Favorite Wine:
      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    #2
    Another note about the Cruzan Black Strap Rum: It is absolutely awesome floated on top of a Mai Tai. I will post my own recipe for this tasty tropically influenced cocktail in the Drink Recipes channel

    Comment

    • Marauderer
      Founding Member
      • Jul 2014
      • 1471
      • Powder Springs, Georgia
      • [ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
        Powder Springs, GA

        Weber S470 with smoker box and insulated custom cover
        RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
        GMG Davy Crockett Wifi
        Blackstone 1575
        Seville Classics Rolling Workbench
        Grill Grates searing kit
        (2) Maverick ET-732
        Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
        Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
        PickleMeister
        Pampered Chef Knives
        All Clad BD5
        Tyent Water Ionizer

        I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.

      #3
      DEW, I have made your recipe verbatim and would be willing to post on this thread with pics if OK with you?

      Do you have a particular meat you use this with over others or do you use it as a general BBQ sauce? I has a really unique and interesting flavor.

      Comment


      • Dewesq55
        Dewesq55 commented
        Editing a comment
        Barry, please post away. We are very fond of it for ribs. I have also used it with success on BBQ chicken parts.
    • _John_
      Former Member
      • Jul 2014
      • 2447

      #4
      I really wanna see if my place carries this rum, it sounds amazing.

      Comment

      • Marauderer
        Founding Member
        • Jul 2014
        • 1471
        • Powder Springs, Georgia
        • [ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
          Powder Springs, GA

          Weber S470 with smoker box and insulated custom cover
          RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
          GMG Davy Crockett Wifi
          Blackstone 1575
          Seville Classics Rolling Workbench
          Grill Grates searing kit
          (2) Maverick ET-732
          Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
          Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
          PickleMeister
          Pampered Chef Knives
          All Clad BD5
          Tyent Water Ionizer

          I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.

        #5
        OK hear we go.

        The ingredients that I used.


        The ketchup and dijon mustard


        Whisked in so it doesn't clump.(new All-Clad BD5 Sauce pan is awesome)




        Worcester sauce


        The rest of the ingredients including the mystical Cruzan Blackstrap Rum all added per the Barrister's directions.


        Brought to a boils while whisking and then simmered/slight boil for 40 min.


        Cooled, pan scraped into container and in the fridge for a min. of 24 hrs.


        I am doing chicken legs on the grill today and will be having a bit of BDEWRMBBQS with them.

        Thanks for sharing Barrister!!

        Comment


        • Dewesq55
          Dewesq55 commented
          Editing a comment
          My pleasure. I hope you enjoy it.
      • Marauderer
        Founding Member
        • Jul 2014
        • 1471
        • Powder Springs, Georgia
        • [ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
          Powder Springs, GA

          Weber S470 with smoker box and insulated custom cover
          RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
          GMG Davy Crockett Wifi
          Blackstone 1575
          Seville Classics Rolling Workbench
          Grill Grates searing kit
          (2) Maverick ET-732
          Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
          Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
          PickleMeister
          Pampered Chef Knives
          All Clad BD5
          Tyent Water Ionizer

          I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.

        #6
        I let it in the fridge for 24 hrs to let the flavor settle.

        First impression, I have never had a BBQ sauce with a flavor even close to this. My wife remembered one from decades ago but said it was much sweeter than this. Anyway when I tasted it by itself I wasn't overly impressed. But when I put some on the chicken i smoked today it was outstanding and I will have it around to share with others. I am looking forward to trying it with pork. Pulled, sliced, ribs, even ham.

        My next question is what is this sauces background? Is it European, Polish, Hungarian, German, Jamaican? IMWTK!

        Anyway, thank you DEW for sharing this wonderful recipe. I wouldn't do a thing to change it.

        Oh, I did add the optional liquid smoke and only 1/2 tsp Chipotle pepper instead of powder.

        Comment

        • Dewesq55
          Founding Member
          • Jul 2014
          • 2099
          • The Poconos, NEPA
          • Smoker:
            Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
            Masterbuilt 40.2" 1200W Electric Smoker
            Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

            Gas Grill:
            BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

            Charcoal Grill:
            Weber Smokey Joe Charcoal Grill 14"

            Thermometer:​​​​​​
            Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
            Fireboard 1st Generation
            ThermoWorks Mini Instant Read
            Lavaworks Thermowand Instant Read
            2 Maverick 733
            ThermoWorks IR-GUN-S Industrial Infrared Thermometer
            ThermoWorks ThermaPen Mk4 x 2
            Govee Bluetooth Thermometer with 6 probes

            Miscellaneous:
            Anova Sous Vide Immersion Circulator - 1st generation
            Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

            Favorite Beer:
            Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

            Favorite Spirit:
            Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

            Favorite Wine:
            Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

            Favorite Meat(s):
            Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
            Chicken - Mainly the dark meat and wings
            Beef Ribeye steak

            Favorite Cuisine to Cook:
            Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

            Favorite Cuisine to Eat:
            Indian, followed closely by BBQ.

            Disqus ID:
            David E. Waterbury

          #7
          I'm glad you and wife enjoyed it, Barry. I never thought about the "background" of the sauce, but now that I am, I think it is kind of Caribbean influenced with the rum and black strap molasses. I was working on a KC-style sauce recipe, which is pretty good, but wanted to change it up, so, on a whim, i subbed out a portion of the vinegar in that recipe with the black strap rum and swapped out the light corn syrup for molasses, tweaked the seasoning a little et voila!

          DEW

          Comment

          • Marauderer
            Founding Member
            • Jul 2014
            • 1471
            • Powder Springs, Georgia
            • [ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
              Powder Springs, GA

              Weber S470 with smoker box and insulated custom cover
              RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
              GMG Davy Crockett Wifi
              Blackstone 1575
              Seville Classics Rolling Workbench
              Grill Grates searing kit
              (2) Maverick ET-732
              Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
              Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
              PickleMeister
              Pampered Chef Knives
              All Clad BD5
              Tyent Water Ionizer

              I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.

            #8
            Just a follow up on this sauce. I have found it is the best on Beef Brisket for me. It complements the beef flavor unbelievably. If you like sauce this one is fantastic.

            Comment


            • Dewesq55
              Dewesq55 commented
              Editing a comment
              That's cool, Barry. I'll have to try if I can ever find a brisket around here! Again, I'm so happy you are using and enjoying the sauce.

              DEW

          Announcement

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          Meat-Up in Memphis 2021

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