During the summer months the opportunity to have a BBQ is rarely missed, even if there is no-one else to enjoy it, or when the weather is less than favourable, I just love cooking on my Weber kettle barbecue, the Rolls Royce of barbecue equipment. So following a recent do, I was asked by one of the guests if they could have my recipe for BBQ sauce, so I said I would send it to them, at this point a couple of other friends chimed in that they also would like to know the recipe so here it is now everyone can get the benefit.
Ingredients:
1 Medium Onion, Finely chopped
1 Clove Garlic, Crushed
1 Tablespoon Olive Oil
400 gms Tin of Chopped Tomatoes
1 Tablespoon Tomato Puree
1 Teaspoon English mustard powder
2 Bay Leaves
1 Tablespoon Dark Brown soft unrefined sugar
1 Tablespoon Worcestershire Sauce
1 Tablespoon Lemon Juice
1 Tablespoon Vinegar
1 Teaspoon Cracked Black Pepper
½-1 Teaspoon Salt
Directions:
Heat the olive oil in a medium pan and add the chopped onions and garlic, sweat down until transluscent; add the tomatoes and tomato puree, stir well and keep on a medium heat.
Add all the other ingredients, mustard, bay leaves, Worcestershire sauce, lemon juice, dark brown sugar and vinegar. Add the salt and pepper, I usually use freshly cracked black pepper and sea salt.
Simmer on a low heat for at least 30 minutes, the flavour is improved with extra cooking, stir fairly regularly to avoid any ingredients sticking to the pan.
Beware, the sauce tends to spit, and if you are cooking in a light coloured summer top you can be assured it will target you! Therefore wear an apron and use a lid on the pan!
This is the very event, I am labouring over two bbq’s loaded with chicken tikka, sausages and other goodies. Note no flames, low heat, cook right through, excellent results!
