Barbeque. It's a manly, fatherly thing. As an American, I find barbeque to be a part of our patrimony...a part worth preserving.
Despite years of cooking experience, I never knew how easy it was to make homemade BBQ sauce until I made this dish last year. I'm sharing it with you now.
BBQ Sauce (all measurements approximate, adjust according to taste)
1/2 C balsamic vinegar
1/8 C diced red onion
2 cloves garlic, diced
1/4 C cherry jelly
1/4 C cherries, ribboned
1/2 C ketchup
1/2 C brown sugar
1 TBSP lemon juice
2 TBSP chipotle-cinnamon seasoning
Pinch paprika
2 TBSP whiskey
approx 8 whole cherries (optional, for garnish)
Bring vinegar to boil (about a 4 on an electric range), stir in red onion, garlic, cherry jelly, cherries. Allow to boil for 5 minutes, reduce heat to high simmer. Stir in ketchup, brown sugar, lemon juice, chipotle seasoning, paprika, whiskey, and whole cherries. Simmer at least 10 minutes.
Note: boiling vinegar smells very strong. Once well seasoned, it will begin to smell better. Don't be alarmed by a very strong vinegary odor (enough to "burn" your nose if you smell it directly from the pot). It will not taste the same as it smells and the smell will get better.
If using the BBQ as a marinade, dilute it to your own tastes after reserving some sauce to brush on the meat afterward for flavor.
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