Karin’s folks were in town for dinner last night so I made up for a few recent (though good-natured) jabs, by cooking steaks. The blog-worthiness of that comes from the fact that I tested a recipe for homemade barbecue sauce. Root Beer Barbecue Sauce 1 Can of Tomato Paste Mix the first five ingredients, then add the Root Beer slowly, mixing carefully so it doesn’t fizz and make the sauce all foamy. Refrigerate for about an hour before using. Makes about a cup and a half. The truth is, I couldn’t really taste the root beer in the final product, but it gave me hope of a new experimental line of cooking this summer. Homemade sauces. After all, substitute the root beer with (I’d guess) a tablespoon of sugar and a half cup of water, and you’d have yourself a very simple, basic plain-jane sauce base. The experimental bits are left up to the imagination. Concoctions I’m considering (replacing the root beer), perhaps (and the floor is open to suggestions) are: + Regular Beer (the booze will burn off of course). Anyone got something better than that? |
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Followup: Barbecuing Adventures >> A few weeks ago I indulged in the creation of an odd sort-of barbecue sauce made of (among other things) root beer. Tiffany responded with a recommendation for a peanut butter barbecue sauce, which I promptly loaded into the meal planner and
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June 1st, 2007 at 10:43 am
June 2nd, 2007 at 8:38 am
June 5th, 2007 at 5:18 pm
1 Cup Creamy peanut butter
1 cup chicken stock
1/2 cup unsweetened coconut milk
2 TBL Spoons soy sauce
2 TBL spoons fresh lime juice
1 TBL spoon thai chile garlic sauce
1 TBL spoon minced peeled fresh ginger
3 cloves garlic, minced
1 scallion, both white and green parts trimmed and minced
1 TBL Spoon brown sugar
freshly ground black pepper
2 racks of baby back ribs (pork)
1/4 cup finely chopped fresh cilantro, for serving
Okay now heres what you do with it.
Place the peanut butter, chicken stock, coconut milk, soy sauce, lime juice, chile garlic sauce, ginger, garlic, scallion, brown sugar, and 1/4 teaspoon pepper in a large nonreactive saucepan. Bring to a boil over med heat, whisking to mix. Reduce heat and simmer untiil thick, 10-15 min. Remove the pan from the heat and taste, add more soy sauce lime juice or pepper as necessary. Let sauce cool
Place ribs in a nonreactive roasting pan or baking dish just large enough to hold them and season them on both sides with garlic powder and pepper. Pour half of the peanut butter sauce over the ribs turning to coat both sides. refrigerate the remaining sauce for basting later.
Marinate for at least 4 hours.
I think you can probably figure the rest out. Let me know how they turn out.
June 6th, 2007 at 10:37 am
June 19th, 2007 at 9:39 am
[...] sauce made of (among other things) root beer. Tiffany responded with a recommendation for a peanut butter barbecue sauce, which I promptly loaded into the meal planner and cued for the Brad-and-Karin Test Kitchen. [...]