Honestly once I think about it there is a very good reason I love sauces. My mom, bless her, is not the best cook. She could be if she wanted to, but I don’t think she likes to cook as much as I do. If you remember last week I talked about her incredible baking abilities. Until I was 17 I didn’t know that bbq wasn’t black. My mom has an awesome teriyaki recipe and even though she’d cook the living heck out of it, the flavor was great. Now that’s a great marinade. I know people order blackened food at really nice restaurants and it blows my mind. I ordered some blackened fish tacos one time and could barely eat it. I used to douse everything in sauce to cover up that flavor!
While hubby was at work last night I grilled up some saucy chicken for the kids and I. It was the first time in 9 months we’ve hit 70 here in Seattle and it was awesome to bbq in the hot sunshine. We grill year around, but standing out in the sunshine is much nicer than rain for getting that perfect carmelization of the sauce.
Before I launch into a yummy sauce I’d like to pass a quick and important tip about making some great saucy meat. Don’t start grilling with the sauce on…ever. The sauce is a finish. Grill your meat with some light seasoning or au natural. Get it done or just about done and then brush thickly with sauce. Turn the meat over right away and coat the other side. Close the lid and let it grill for about 5 minutes. This is also not done on a high heat. You want the sauce warmed up and the edges a little crispy and darkened. But nothing should be black and burned.
| Apple Cider BBQ Sauce |
- 3 Tbsp butter
- 2 large Onions minced
- 3/4 cup Ketchup
- 4 Tbsp Brown sugar
- 4 Tbsp Worcestershire sauce
- 3 Tbsp Apple Cider vinegar
- 5 dashes of hot sauce
- 1/2 cup water
- Melt butter over a medium heat and add onions just to soften them. You do not want them to get any color. This will probably only take 2 minutes with frequent stirring.
- Add the rest of the ingredients and boil for 1 minute and reduce heat to a simmer. Leave it on simmer for about 20 minutes and remove from heat and let cool. Refrigerate what you will not be using right away.
Photo courtesy of: antSthetic And with that thought I apologize for not taking more pictures as I cook. I’m getting better, but obviously forget when I’m hungry. lol I researched this picture and it looks a lot like the chicken I grilled up.
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