Spring is in the air and I am starting to think more and more about that lonely piece of equipment that lives year round just outside my kitchen door. And yes I know my BBQ can be used all year long, but we live near the crest of a hill on an island. And inherent with island living is an almost constant breeze. Spring, summer, and fall that breeze is welcome. Winter, not so much! So during the winter months I pretty much forget about cooking outside. But it’s spring now, and my bulbs are producing flowers, our weeds are growing, well like weeds, and I’m starting to fantasize about BBQ chicken and ribs. And I must admit, I absolutely adore meat slathered in BBQ sauce. (Just my old sauce addiction rearing its ugly head!) So even though I often apply a dry rub to meat before it goes on the grill, I still want to be able to apply liberal amounts of tangy BBQ sauce to my meat before the succulent flesh passes my lips. So for the next couple of days I’m going to feature 2 of my favorite recipes that begin with a good rub down and end with this BBQ sauce. Here’s to spring and here’s to cooking outside. Cheers! (And yes I am well aware that rubbed meat doesn’t really need a sauce. But I pride myself in never doing anything by half!)
- ¼ c. butter
- ¼ c. minced onion
- 3 cloves garlic, minced
- ¼ c. brown sugar
- 2 tsp. whole grain mustard
- 1 c. ketchup
- 1/3 c. Worcestershire sauce
- ¼ c. fresh lemon juice
- ¼ tsp. hot sauce, or to taste
- ¼ tsp. cayenne
- 2 T. bourbon
Melt butter in a medium sized covered saucepan. Sauté onion until caramel colored; add garlic and cook until garlic releases its aroma, about 1 minute. Add remaining ingredients, bring to a boil, reduce heat, cover pan, and simmer gently for at least 30 minutes, stirring occasionally.