As the spring rains subsided and temperatures warm up this week , we finally get all our growing subject area establish here on the farm . This weekend , we ’ll lionise by provoke up the grillwork ! As we kick off summer with Memorial Day , barbecue time of year will be on a roll .
May isNational Barbecue Month , but we lionize ahead of time a few month ago when Lisa developed two barbeque sauce formula for her article on homemade condiments in the July / August 2013 issue ofHobby Farm Home . No need to wrick John ’s weapon system when it comes to predilection - testing BBQ sauce recipes — just pass him a spoonful !
dissimilar region have their destinct elan of barbecue sauce . The two fundamental 1 Lisa writes about ( and developed recipes for ) in theHobby Farm Homearticle are Kansas City - style and South Carolina - vogue . barbeque sauce in the South generally is thin — making it great for marinades — with a mustard or acetum foundation . As you locomote north , barbecue sauces get sweeter and thicker , with more of a tomato smack .
But the best part about barbeque sauce is there are no prescript : Just hold your desire in a saucepan , bring to a boiling point , and then simmer until it ’s as thick as you like . It ’s as simple as that !
Interestingly , with all these regionally influenced barbecue sauce focusing on local ingredients ( you ’ll find lots of southerly - animate recipes with bourbon ) , we felt compelled to tap into our Wisconsin source and make a sauce inspired by our ok nation ’s beer - brewing industry . Our recipe follow below , but finger free to experiment with unlike beers , as the type of brew will charm the flavour .
Remember , beer as a recipe ingredient is intended to raise feel , not overpower it . Add the beer slowly , and do n’t use too much . Also , only cook with beer you wish to drink , as those flavors will pervade the sauce . We like to make this with lager - way beer , which is by and large milder and not overly hoppy . But we ’ve also experimented with some yield ale in this sauce , which adds just the right amount of fruit and kick .
apply this sauce to baste chicken for grilling or try out it as a dunk sauce or in place ketchup , such as with fries or on top of a burger . One thing is for sure : Once you make your own BBQ sauce , you ’ll never go back to the process , bottled sort . Happy National Barbecue Month !
Recipe : Wisconsin - style Barbecue Sauce with Beer
Yield : Approximately 1 cup
Ingredients
PreparationIn intermediate saucepan over medium hotness , sauté Allium cepa and ail in olive oil until onions are untoughened .
Add remain ingredients and commingle well . convey to seethe , then boil down heat . Simmer , exposed , for about 15 minutes or until it reaches hope heaviness . If sauce father too thick , sum more beer or water .
Brush on chicken during last 5 minute of grilling or serve tender on the side .
Store idle sauce in icebox for up to 5 years .
savor the good life ,
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