If there is one thing I love, it's gotta be BBQ. There's something that gets my gears going at the though of going back to my cave man roots and grilling meat outside - to the extent that I was banned from doing BBQ more than twice a week by my girlfriend and one point because that was pretty much all we ate! This recipe is one of my all time favourites. I tend to make the sauce twice a year and on special occasions because it is NOT cheap to make by any stretch of the imagination, but it is well worth it !
Ingredients
1. A bottle of Bourbon or Whiskey
2. 1 bottle of ketchup
3. 2 tablespoons of Worcester sauce
4. 2 tablespoons of liquid smoke (hickory)
5. Juice of 1 lemon
6. About 200 grams of sugar
7. 1 jar of honey
8. Salt - about half a tablespoon to a full tablespoon
9. A teaspoon and a half of strong yellow mustard
10. Belly pork or spare ribs - sliced
11. Hickory wood chips soaked in water for about an hour.
Method
This was the method that I was taught. I don't know why it is, but the steps must be followed 100% accurately with regard to concentrating the whiskey or else it just will not be as good.
1. Set aside about a triple shot measure of whiskey and concentrate it down to a single shot measure in a small pan. Set aside.
2. Empty all the whiskey, the lemon, ketchup and honey, worcester sauce, liquid smoke and mustard into a large pot and put on medium heat. Make sure you have the extractor fan on and the window open because otherwise you WILL get VERY drunk off the vapour!
3. Simmer the mixture until all the alcohol has evaporated. You will need to taste it. If it tastes bitter or alcoholic at all, it is not ready. Ideally by the time it is ready, it should be a dark brown colour - not quite like molasses but dark.
4. At this stage you need to taste for sugar and salt. If the mixture tastes bitter or seems wanting, add a little salt. If it is not quite sweet enough, add a little sugar.
5. Allow the mixture to cool fully. This will take a while - it is packed with sugar on the cusp of the caramelisation stage so be careful not to splash yourself, it is HOT and WILL burn you badly.
6. Marinade the belly pork and ribs. I like to add diced onions in there too for flavour, and sometimes even pre-marinade the ribs and belly with grated Nashi Pear or lemon slices.
7. Chuck a handful or two of the wood chips onto hot coals and make sure the coals are smoking lots - add the belly pork and cover or use your own methods for smoking the meat.
8. Make sure you mop the drying sauce mixture over with more sauce every time you turn the meat.
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