I make one hell of a bbq sauce. It was totally due to Brian Donovan who taught me to use Shiner Bock in my sauce. Unfortunately. As I have gone totally gluten free, my recipe went out the window. I managed to revamp to almost the same taste.
½ cup red wine vinegar
¼ cup red wine (a decent table wine but nothing dry or sweet. A cheap merlot is perfect)
1 cup HFCS free ketchup
3 tbsp Worchester sauce (Lea & Perrins is gluten free in the US)
3 tbsp blackstrap molasses (if you are paleo or real foods movement, you can sub maple syrup but only do 2 tbsp unless you like a sweet sauce)
1 tbsp honey
1 ½ tsp onion powder/granules
2 tsp garlic powder
¼ tsp cayenne pepper
¼ tsp chili powder
Put everything in a pot. Whisk together and simmer until the desired thickness. I reduce by a quarter but just keep simmering and stirring until you get to a consistency you prefer.
And fine, if you really need some gluten in your BBQ sauce, omit the red wine vinegar and the red wine. Start by reducing a bottle of Shiner to half the amount of liquid. Then Add 2 tbsp of apple cider vinegar and the rest of the ingredients. Follow the rest of the directions.
No comments:
Post a Comment