bbq

[tb25 4,627]

as the nice wether is on its wey its time for a bbq soon what tipe ov game do you lads cook on it.

[events co-ordinator 353]

Politician stuffed with badger

[tb25 4,627]

Politician stuffed with badger

sounds nise

[JoeD 24]

BBQ rabbit (the younger the tastier) marinated in reggae reggae sauce and just bang it on.

 

JoeD

[tb25 4,627]

BBQ rabbit (the younger the tastier) marinated in reggae reggae sauce and just bang it on.

 

JoeD

that sounds nise that mate iwas just intrested in what the lads put on theres.

[clint 45]

pigeon breast burger , goat , green pepper onion, in wrap .yum yum

[bert the fert 28]

If anyone fancies a go at making their own BBQ sauce, this one is the best i've ever tried. If you do use it though, part cook your meat before brushing on the sauce because there's sugar in it and it burns really fast. Just brush it on, repeatedly, during the last ten minutes or so to build up a good sticky layer of taste.

 

Ingredients

2 tablespoons chili powder

1 teaspoon ground black pepper

1 teaspoon table salt

 

2 cups ketchup

1/2 cup yellow american mustard

1/2 cup cider vinegar

1/3 cup Worcestershire sauce

1/4 cup lemon juice

1/4 cup steak sauce [ i used a savoury paste called umami, but beef stock will work too ]

1/4 cup dark molasses

1/4 cup honey

1 teaspoon hot sauce

1 cup dark brown sugar (you can use light brown sugar if that's all you have)

 

3 tablespoons vegetable oil or butter

1 medium onion, finely chopped

4 medium cloves of garlic, crushed or minced

 

About the vinegar. I like my sauce tart. If you are not big on vinegar, cut it in half.

 

 

Secret ingredient. Add 2 tablespoons of tamarind paste. This exotic ingredient isn't really that exotic. It shows up on the ingredient lists of a lot of great BBQ sauces. It has a sweet citrusy flavor and really amps up a sauce. If you can't find it in an Asian grocery, it is available online. Worth looking for.

 

Do this

1) In a small bowl, mix the chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don't have to mix thoroughly.

 

2) Over medium heat, warm the oil in a large saucepan. Add the onions and saute until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.

 

2) Taste and adjust. Add more of anything that you want a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it. Strain it if you don't want the chunks of onion and garlic. I prefer leaving them in. They give the sauce a home-made texture. You can use it immediately, but I think it's better when aged overnight. You can store it into clean bottles in the refrigerator for a month or two.

[CarraghsGem 92]

venison steak

rabbit kebabs

butchers sausages

beer can chicken

+

whole fresh caught salmon