Eat your beer! Easy to make beer barbecue from scratch.
Eat Your Beer!
by Sue Lau | Palatable Pastime
One of the great things that happen each and every year is when the grill comes out of hiding and the first cookout or barbecue occurs.
BBQ means different things to different people depending from which part of the country you hail. Being from the midwest, for me bbq was never quite Memphis enough, not quite Kansas City, and definitely a far cry from the shores of Carolina pit bbq.
But still, being in the midwest we enjoy our Q, and one of the most tasty ways handed down from pitmaster to pitmaster is the sauce, and what better way to make it than with beer? Easy to make from scratch, this sauce has a rich, tangy, sweet and complex flavor.
You can fine tune your beer in this sauce, choosing something darker and fuller bodied like Porter or Belgian Ale to stand up to hearty beef ribs or steak, something a bit fruity like Hefeweizen or Amber Ale to bring out the fullest flavors in pork, or something lighter like Helles Lager or Kölsch for more delicately flavored meats like chicken. But for all-purpose usage, a big-brewery mundane lager will do just fine.
Enjoy the summer as it finally has arrived!
Beer Barbecue Sauce
- 2 tablespoons butter
- 1-1/2 teaspoons onion powder
- 1-1/2 teaspoons garlic powder
- 1 tablespoon Worcestershire sauce
- 2 cups tomato sauce
- 1 teaspoon prepared mustard
- 1 tablespoon molasses
- 1/4 cup Splenda brown sugar blend (or approximately 1/2 cup brown sugar)
- 1/2 teaspoon each salt and black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon Louisiana hot sauce
- 1-1/2 teaspoons liquid smoke
- 12 ounces lager beer
- Whisk together ingredients.
- Heat in a saucepan, stirring frequently, until mixture reduces and becomes as thick as you prefer.
Yield: 1 pint
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