We have all watched the grill masters episodes of “Chopped” and we all marvel at their skills on the grill but one of the things you need to master first starts before you ever even spark a fire and that is the art of barbeque sauces. Yes “sauces” because no one sauce does the job when it comes to being a grill master. Different meats are unique and what lends well to say pork isn’t necessarily going to do the job on beef or even lamb.
So when starting out I suggest a bit of focus on finding yourself a set of sauce recipes that you can have at your ready for whenever a barbeque fire breaks out that needs a bit of saucing. I mean think about it you use different salsas depending on what kind of Mexican food you are eating so why wouldn’t you use different barbeque sauces for different foods you are grilling.
At the very least you are going to want a few different levels of heat and I don’t mean fire I mean spice. Some foods go better when you turn up the heat (spice) a bit then others do nicely with a sweeter sauce that is milder on the heat. And what kind of heat there are different things we can use to add heat to your sauce like, chipotle chilies, cayenne pepper, horseradish or even many mustards pack the heat on so you can see these are all very different flavors and most likely you wouldn’t want to cross mix them.
Now one of the nice things or things we all love about barbeque sauce is that heat has a counterpart side with sweet and there are also different ways to bring sweet to the table and let’s not forget that acidic tang of vinegar almost all BBQ sauces have it in there and that is just a subject onto its own. Also not all barbeque sauces have to be tomato based (shhh did I break a cardinal BBQ law just now) yes you heard me some barbeque sauces are almost totally void of that tomato base usual in the form of ketchup. So I hope you are getting the idea that the sauce is as key as the flame and smoke themselves to a great barbeque chef.
- 2 cups rhubarb, chopped
- 1 yellow onion, diced
- 3 tablespoons minced garlic
- ½ cup Golden Barrel Blackstrap Molasses
- 1 cup tomato ketchup
- ⅓ cup Bragg Organic Raw Apple Cider Vinegar
- ⅔ cup dark brown sugar, packed
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Roland Extra Strong Dijon Mustard
- ⅔ cup water
- Bring the rhubarb to a simmer in a small sauce pan along with the water and cook until it becomes very tender
- In a skillet add a bit of olive oil and sauté the onions until golden brown and caramelized when almost done add in the garlic and finish cooking together.
- When done transfer to the rhubarb pot and along with all other ingredients and allow to simmer for ten to fifteen minutes and allowing it to thicken.
- When thick add it to a blender or use a hand (immersion blender to puree the whole sauce until it is smooth.
- Store any unused portion in the refrigerator in an air tight container. Use within a week.
If you want the ultimate barbequing experience you have to learn to make your own sauces and I say sauces as different things lend well to different sauces so no one sauce covers everything. That is why making your own sauces like this unique one where I use the tart taste of rhubarb to add a distinct flavor to a very tangy sauce. It gets its tang from both the rhubarb and the extra spicy Dijon mustard I suggest in the recipe notes. You can substitute but I don’t know just how much it will alter your outcome but feel free to experiment.
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