I love barbecue. I could grill all year long...and do! In the summer, it keeps the heat out of the kitchen, which is a real plus seeing as we're suffering one of the hottest summers ever. Don't tell me global warming is a hoax. Los Angeles is HOT!
Back to food...
When I wrote Grilling the Subject (the 5th Cookbook Nook Mystery), I made lots of different barbecue sauces. I tried versions from St. Louis and Texas and beyond. Each was delicious in its own right.
This week, in keeping with my promise to myself to go through all the cookbooks where I've tagged recipes that sound appealing, I decided to make another barbecue sauce. What stood out to me in this recipe was the molasses.
The recipe is by Chef Adam Perry Lang. A New York native once described as Daniel Boulud's protege, Chef Adam Perry Lang worked at two of France's three-star restaurants before focusing on classic American cuisine: barbecue and steakhouse fare. He now owns a restaurant in Hollywood.
Chef Lang used the following sauce on chicken wings that he'd marinated in orange juice, lime juice, etc. I simply made the sauce and used it on basic chicken, and it was delicious. The recipe made enough for 4 chicken breasts with a cup left over, so of course, I had to make ribs, too! (*Parenthetical notes below are mine.)
Molasses Barbecue
Sauce
Food and Wine Annual Cookbook 2013
1/2 cup ketchup
1/3 cup dark brown sugar
1/4 cup unsulfured blackstrap molasses (*I used Mother’s)
1/4 cup apricot preserves
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
1 garlic clove, minced
1 1/2 teaspoons chili powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
Pinch of ground cloves
Pinch of ground allspice
1/2 cup water
Salt
In a medium saucepan, combine all of the ingredients except
the salt and bring to a boil, stirring well.
Let the barbecue sauce cool and season with salt.
Per Mr. Lang: Make ahead – the sauce an be refrigerated in a jar
or another airtight container for up to 1 week.
(Note: mine kept for 2 weeks)
If you're interested, Chef Lang has written a few cookbooks. They all look amazing. Enjoy!
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I have never actually made my own barbecue sauce. In truth, I had never even thought to, I simply always bought some at the grocery store. That is why this recipe is so exciting to me. Am definitely going to give this a try!
ReplyDeleteWhen I was first married I made a barbecue sauce from a recipe that came with our grill. I had forgotten about it until a friend asked for it a few years ago. She and her husband had been among our first friends as a newlywed couple. It was tasty but I still haven't made it for years.It was vinegar-based and did not have ketchup or molasses or any of the usual stuff. Actually we are swimming in store bought bbq sauce; my husband keeps buying it thinking we're out.
ReplyDeleteHa! Love when husbands go to a store without a list. :) ~ Daryl
DeleteInteresting.
ReplyDeleteI make a twist on Hawaiian huli huli sauce by adding gochujang sauce to give it a bit of heat and a Korean twist.
ReplyDeleteSounds interesting. ~ Daryl
DeleteSounds yummy! Being from the south, we are use to putting molasses/sorghum in bbq type sauces and in things like baked beans. Bet your meats were delicious with this sauce.
ReplyDeleteAll the meats turned out great! Love molasses in beans! ~ Daryl
DeleteOh my gosh, that looks so tasty - I'm drooling over here, lol! :-)
ReplyDeleteThe ingredients sound like you can't lose.
ReplyDeleteI love grilling food year round. This sauce sounds yummy.
ReplyDelete