Ok, first of all, here is the other BBQ Sauce recipe that I promised in my last post.
This recipe is from “Cooking Thin with Chef Kathleen” by Kathleen Daelemans. I adore Kathleen’s recipes, and have actually met her in person (and cooked along with her at a demonstration in 3/05 in San Francisco)…..she is a very sweet lady, and genuinely cares for her readers, audience, and the posters at her message board. This is a fantastic sauce, and this time I did something a little different….after cooking it I put it in the blender to puree the onions until they were very smooth and lucious! YUMMMYYYYYYY!!!!!!!!! 🙂
Jack’s BBQ Sauce
from “Cooking Thin with Chef Kathleen” by Kathleen Daelemans (p. 242-243)
1 teaspoon olive oil
6 Tbsp. finely chopped onion (about 1 small)
1 clove garlic, peeled and minced
1 bay leaf
2 Tbsp. fresh lemon juice
1 cup ketchup
1/4 cup water
2 Tbsp. worcestershire sauce
2 Tbsp. brown sugar
1/2 tsp. hot sauce (we like Frank’s Red Hot Sauce)
1/4 teaspoon cracked black pepper
1/4 teaspoon celery seeds
1/4 teaspoon ground allspice
In a small saucepan, heat olive oil over medium high heat until hot but not smoking. Add onion, garlic and bay leaf. Reduce heat to low and cook covered until onion softens, 6 to 8 minutes. Add a little water if needed to keep onions from burning. Whisk in remaining ingredients. Bring to a boil, immediately reduce heat to a simmer, and cook 10 minutes, or until onion has softened completely and sauce has thickened to desired consistency. Remove bay leaf before serving.
Now onto the reviews of the recipes that we ate for dinner tonight. First of all, I made this coleslaw, and it was just ok. The flavor was flat for the most part, but it was very heavy on the mustard powder….the mustard powder was overpowering (which is not a good thing in coleslaw). I definitely think I will have to stick with my own version of my coleslaw dressing….
The smoked tri-tip was VERY good, and the rub was awesome (spicy though, so if you don’t like spicy, you can cut back on the cayenne and the black pepper), but for the amount of work that went into it, it really isn’t a whole lot better than our standard grilled tri-tip. I wouldn’t necessarily fire up the smoker just to smoke a tri-tip, but I would throw a tri-tip on if we already had other things going. The sauce recipe that came with the tri-tip recipe was good, but missing a little something. We did find that it was AWESOME when mixed with the other sauce I made tonight (recipe above)….so I’m going to work on combining some of the flavors of the two recipes…..in a few weeks when we have all of the other sauces used up. Something that my kiddos thought about was that this particular sauce would be good as the sauce for sloppy joes…..so we will probably give that a try tomorrow.
Well, the pork butt recipe will be coming off of the smoker in the next hour and then to bed we go! I’m tired!!!!