russet-coloured sauce is tart and tangy in the bottle but it doesn't
stand up to barbecue smoke. Best used as a cook-in sauce or marinade
for the oven, or smeared on burger buns lain on the grill for that
additional peppy, charred taste.
Old Ranch House Smokey Barbecue Sauce 200ml, 79p, Waitrose
This "tangy tomato-based sauce with a hickory smoke flavour" does exactly what it says on the tin (well, bottle, actually).
manufacturers obviously recognise homo culinarius's tendency to cremate
food rather than cook it when barbecuing, and recommend basting towards
the end of grilling.
Adds a tasty tang to burgers when used as a ketchup.
Crazy Charley, I wish there was money involved in your boastful claim
that this is "the best sauce you've ever tasted, I guarantee". Because
if there were, I'd be coming round to collect. I guess that's why they
call you crazy. This sauce contains upsetting chunks of unrecognisable
vegetables that add nothing. If the food cooked is boring taste-wise,
the ingredient list on the bottle makes good reading: brewed coffee;
ketchup; and natural smoke flavour.
Ben's Homemade Red Barbecue Sauce
2 onions, finely chopped
2 large cloves garlic, minced
1 oz butter
4 fl oz/100ml bourbon
4 fl oz/100ml tomato ketchup
4 fl oz/100ml maple syrup
2 fl oz/50ml balsamic vinegar
Juice two lemons
4 large chipotle peppers (available for £2.60 for 60g from the Cool Chile Company 0870 902 1145), finely chopped
1 tbsp Worcestershire sauce
2 tbsp Dijon mustard
the onions and garlic in the butter until golden. Add the bourbon and
bubble until reduced by half. Then add the rest of the ingredients,
bring to the boil and simmer on a low heat for about 30 minutes. Leave
to cool, then baste on to chicken thighs, pork chops or ribs while