Barbecue Sauce

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Sauce
Cuisine European
Servings (Default: 3)

Ingredients

  • 1 small Bottle / s cola (0.5 l)
  • 1 bottle ketchup (0.5 l)
  • 2 pinches garlic granulate, or 1/ clove finely diced
  • 2 teaspoons sea salt, coarse or 1- fine salt
  • 1 teaspoon allspice, ground
  • some water (approx. 50 - 100 ml)
  • 4 cl port wine
  • balsamic vinegar, lighter (or apple cider vinegar or red wine vinegar)

Also: (for the derivative `Hot`)

  • 2 teaspoons, heaped chilli pepper (s), dried, crushed with seeds
  • 1 teaspoon, heaped lemon peel, dried, finely diced

Also: (for the derivation `Smoky`)

  • 2 teaspoons, leveled smoked salt (hickory)
  • 1 teaspoon, heaped pepper berries, pink (pink pepper berries, Schinus)
  • 1 pinch (s) black pepper from the mill

Also: (for the derivative `whiskey`)

  • 1 cl whiskey, Irish or American (Burbon also possible)
  • 1 teaspoon, heaped pepper, greener
Barbecue Sauce
Barbecue Sauce

Instructions

  1. Basic sauce: The starting product is a simple ketchup (you can also get one from the discounter). For my first attempts, I took a branded ketchup and an original coke - it is certainly also possible with discount goods.
  2. For the whiskey derivation, place the dried peppercorns in the whiskey, preferably the day before.
  3. Put the cola in a saucepan or in a large saucepan and slowly reduce to about 1/5 of the amount (100 ml). Depending on the stove, this takes about 30 minutes.
  4. Let the reduction cool slightly and add the ketchup completely (if necessary, rinse the remains out of the bottle with a small sip of water - I had almost 90 ml that was still in the bottle). Add the garlic, salt and allspice and carefully bring to the boil. Stir again and again. Season to taste and, if necessary, acidify with vinegar (a matter of taste), add port wine. If necessary, stretch with a little water (~ 100ml) if the sauce is already too thick.
  5. Divide this base sauce into three parts (approx. 240-250ml each) and - if possible - divide it into three pots.
  6. Derivation Hot:
  7. Heat the sauce in the pot. Add the chilli and lemon zest. Bring to the boil slowly, season to taste. Season with chilli, stirring regularly. Pour into a boiled glass, close it and turn it upside down (approx. 10-30 minutes).
  8. Derivation Smoky:
  9. Heat the sauce in the pot. Add smoked salt and pepper berries. Bring to the boil slowly, season to taste. Season with smoked salt, stirring regularly. Pour into a boiled glass, close it and turn it upside down (approx. 10-30 minutes).
  10. Derivation whiskey:
  11. Heat the sauce in the pot. Add the green pepper including the whiskey in which it was pickled. Bring to the boil slowly, season to taste. Season with whiskey, stirring regularly. Pour into a boiled glass, close it and turn it upside down (approx. 10-30 minutes).
  12. Tip: You can also use pickled green pepper. But it should be rinsed off first and then placed in the whiskey.
  13. Makes about 3 bottles of 250 ml each (one bottle for each sauce).
  14. Apart from the fact that you can take these small portions with you as a present to the next barbecue party (BBQ), you can use the sauces as follows:
  15. Hot: prawns and fish, but also with veal and poultry.
  16. Smoky: Ideal with beef and pork belly.
  17. Whiskey: Very suitable with pork loin as well as veal and white poultry meat.

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