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
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
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