Weekends always have this sort of relax mood or get together mood. Well on my weekends when I’m not lazying around in the comfort of my house well I like inviting my girlfriends over for some barbecue.
The good thing about this sauce is that you can use it for any meats you want to have as a BBQ. The sauce is has a hot and sweet flavor that is really mouth watering. Here’s one of my all time BBQ sauce recipe.You will need some little basic brown sauce and some little brown stock.
- 200ml fat or oil
- 1000kg veal, beef or pork bones(or mixed together )chopped roughly
- 100gr Mirepoix
- 16gr Tomato paste
- Little salt
- Little rosemary and thyme
- 2 to 3 lt water
- Heat up the oven till medium hot. In a roasting pan on the hot range add oil then the bones and fry shortly all round.
- Place the bones in the oven and continue roasting till they are brownish. Add the mirepoix and continue roasting till they are dark brown then strain off the oil.
- Add tomato paste and stir well and continue roasting till dark brown.
- Transfer the bones to a stock pot or cooking pot add the water then bring to boil then lower the heat to simmer .
- Add salt and the herbs.simmer for three hours as you skim frequently.
- Strain, reboil and allow to cool.
A mirepoix (meer- PWAH)is diced vegetable cooked for a long time on a gentle heat without colour or browning, usually with butter or other fat or oil. It is not sautéed or otherwise hard cooked, the intention being to sweeten rather than caramelise.It basically comprises of onions, carrots ,celery and leeks.
BASIC BROWN SAUCE.
Ingredients. (5 lt)
- 200 ml oil or fat
- 2.5kg veal, beef or pork bones(and a few meat trimkngs) chopped small
- 60gr Mirepoix
- 20gr tomato paste
- 200ml white or red wine
- 50gr flour
- 5 black pepper corns(crushed)
- 1twig of thyme
- 3lt brown stock
- Pre heat oven to medium temperature.Heat the roasting pan on the hot range then add the oil.Add the bones and fry for a few minutes to seal.
- Transfer pan to the oven and keep on roasting until medium brown.Add the mirepoix and continue roasting for another few minutes till dark brown .
- Strain away the oil, add tomato paste. Mix well and return to the oven .
- When the tomato paste has darkened add the wine(this is called deglazing) and stir well. Add the flour and keep on stirring .
- Transfer the bones to a cooking pot and the brown stock. Add in the herbs and spices and bring to boil. Simmer for three hours as you skim scum and stir for three hours.
- Strain the sauce through a conical strainer and then through a mesh strainer. Allow to cool.
BBQ SAUCE. (1/2 LT)
- 25ml corn oil
- 100gr onions roughly chopped
- 15gr garlic roughly chopped
- 10gr Brown sugar
- 5gr Ginger roughly chopped
- 1 Chilli fresh,deseeded and chopped
- 30ml Soya sauce
- 1tsp Honey
- 20gr Tomato paste
- 3dl Basic Brown sauce
- Salt and pepper to taste
- A pinch of cinnamon powder
- 50g tomato peeled and diced fine
- 50g green pepper cut into brunoise
- 50g pineapple cut into brunoise
- Heat oil in a frying pan. Add oil, fry onions and add garlic, sweat shortly. Add the sugar, ginger and chilli and sweat gently till pulp like.
- Add soya sauce, honey, tomato paste, basic brown sauce,cinnamon salt and pepper to taste.Bring to boil and simmer for five minutes.
- Blend the sauce till fine in consistency.
- Return to the cooking pan and add the garnish item. Simmer till just done.
- Check taste and consistency. If too thin thicken with some cornstarch mixed with a little water.
For preparing barbecued dishes, coat the item with the barbecue sauce and grill them over a grilling machine or a grilling pan.
To avoid losing juices during turning, always flip your meat or vegetables using tongs or a spatula, rather than a fork.
Try to limit the flips. Ideally, you should flip each item once during the grilling process.
Whatever you do, don’t press down on burgers or chicken (or anything) with a spatula while they’re grilling! This squeezes out the juices and once they’re gone … they’re gone!
For great smoky flavor, soak some wood chips (hickory, oak, or other hardwoods but not treated lumber) in water for a while, then throw them onto your charcoal and cover the grill, or if you’re using gas, put them into your smoker box following the manufacturer’s instructions.
To infuse grilled foods with herb essence, toss herbs directly onto the charcoal while you’re grilling. Or, if you’re using a gas grill, soak the herbs in water, and place them on the grate before putting your food on top of them.
If you want to baste your meat or vegetables, save this step for last. That way the sugars in ,your marinade or sauce won’t have time to caramelize or burn.
Next time you are having a barbecue feel free to use this recipe. I promise you the results are great.