MAY/JUNE 1999

VOL.4 NO.2

Black & Tan Barbecue Sauce

Now that barbecue season is back in full flight---although personally, I must confess to being a chronic, year-round barbecuer who recognizes no such season---I thought that it might be time to trot out a beer-based barbecue sauce recipe I developed a couple of years ago. Enjoy!

2 tbsp vegetable oil
1 med onion, diced
2 cloves garlic, minced
1 jalapeno pepper, minced (optional)
1 medium macintosh apple, peeled, cored & diced
1 tbsp lemon juice
1 - 156 ml (5.5 oz.) tin tomato paste
1/2 cup dry stout
3/4 cup pale ale
1 tbsp bourbon
1 tbsp molasses
1 1/2 tbsp dry mustard
2 tbsp dry basil
salt & pepper to taste

Heat the oil in a large saucepan on medium heat. Add onion, garlic and optional jalapeno and saute until the onion becomes translucent. Add apple and lemon juice and continue cooking until the apple softens. Add tomato paste and stir it well into the mixture. Cook for 1 minute before adding the remaining ingredients. Mix well and allow to simmer for 5-10 minutes. Transfer to a blender or food processor and puree. Return to the saucepan and allow to simmer for 45 minutes longer. Makes 2 cups of sauce.

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