Sunday, February 05, 2006

barbecue sauce

Living in Japan, I sometimes crave for barbecue sauce. Not the teriyaki kind, but "western-style" barbecue sauce. I finally decided to try a recipe from one of my cookbooks called "Barbecue Bible" by Steven Raichlen. Awhile back I had bought Jack Daniel's whiskey to make barbecue sauce, but never got around to doing it.

It turned out to be REALLY easy--mainly because I zapped the onion in my food processor.

Still House Barbecue Sauce from "Barbecue Bible" by Steven Raichlen

1 cup Jack Daniel's Tennessee whiskey
1 cup ketchup
1 cup cider vinegar
1 cup (packed) dark brown sugar
1/2 cup onion, very finely minced
2 tablespoons Worcestershire sauce
1.5 tablespoons Tabasco sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon liquid smoke

Combine all the ingredients in a large, heavy nonreactive saucepan and bring to a boil over high heat.
Reduce the heat and briskly simmer, uncovered, until richly flavored and slightly thickened, about 20 minutes, stirring from time to time with a wooden spoon.
Use right away or transfer to jars, cover, cool to room temperature, and refrigerate.
The sauce will keep for several months.
Makes about 4 cups.

Note: I cut this recipe to 1/4 of the measurements because we didn't need 4 cups of sauce.

For tonight's dinner, I grilled then baked some pork chops and made some mashed potatoes and a salad.

This sauce is spicy but really good...think I'll try it on chicken next...

Enjoy your Superbowl parties for those of you in the States!!
Have a nice week.


Anonymous said...

Hi Kat,

What a great recipe! I've often considered buying one of Raichlen's books but never have. Do you recommend them?

And what is liquid smoke???

Journal Actif said...

I'm like Ivonne, I don't know what is liquid smoke and actually I even looked for it since I have few american recipes that ask for it. Can we just zap it out or may be there's a possible substitution?
Thank you for this recipe. I tried 2 BBQ sauce recipes last summer and we didn't quite like the results. I'll try this one and I'm very optimistic since you tried it and since Jack Daniels is my favorite whiskey.

K and S said...

Hi Ivonne & Zoubida,

I'm not too sure what liquid smoke is either and I didn't have it, so it didn't go into the sauce.

If you like to barbecue, then this is the cookbook for you!!

Take care.

Kat & Satoshi

eat stuff said...

I think liquid smoke is something like smoke bubbled through water, and you use it to make food taste like it was cookedon abbq even though it wasnt.... I haven't actually used it before.
That is yummy sounding bbq sauce!, you have given me a huge hankering!

K and S said...

Hi Clare,

Thanks for telling me what liquid smoke was. I guess that could definitely be left out, no need to have artificial smoky flavor. ;)

If you can get your hands on Jack Daniel's it is one of the easiest recipes to try!!

Thanks for stopping by!

Kat & Satoshi

Rowena said...

Heehaw! Reading the comments, it's funny that liquid smoke seems to be a mystery ingredient. One of my italian friends shocked the heck out of me when he came back from Hawaii and proudly displayed a bottle of liquid smoke that he bought. I was like...WHAT?! You know this stuff? Should've not put it past him, knowing that he also has a good handle on pidgin english.

K and S said...

that is so cool Rowena :)

Take care.