Yesterday we invited guests for grilled/smoked chicken. I had a pack of 10 thighs so we split them between a marinade of mojo crillio, which is a Cuban style with herbs and heavy on the garlic.
For the other half, we decide on a BBQ sauce. I looked through my cupboards and yes I had sauces but all of them had too much hot pepper for anyone but me. So I decided to make one based on catsup. I pulled the bottle from the fridge to discover it had only about 4 tablespoons in it. Time to improvise, I got the bowl of restaurant catsup packs and started snipping corners and adding them to the measuring cup. Add a packet pf yellow mustard and a packet of malt vinegar. My friends were scoffing at this, almost pointing and laughing.
Then for sweetening, drizzle in a thin stream of molasses while whisking. This gives a dark flavor, and the sauce is not half sugar like the commercial sauces.
It worked, they liked it. We grilled direct on the Masterbuilt offset and I tossed the last chunk of cherry into the coals - wow that stuff is strong, almost too much smoke flavor.
For the other half, we decide on a BBQ sauce. I looked through my cupboards and yes I had sauces but all of them had too much hot pepper for anyone but me. So I decided to make one based on catsup. I pulled the bottle from the fridge to discover it had only about 4 tablespoons in it. Time to improvise, I got the bowl of restaurant catsup packs and started snipping corners and adding them to the measuring cup. Add a packet pf yellow mustard and a packet of malt vinegar. My friends were scoffing at this, almost pointing and laughing.
Then for sweetening, drizzle in a thin stream of molasses while whisking. This gives a dark flavor, and the sauce is not half sugar like the commercial sauces.
It worked, they liked it. We grilled direct on the Masterbuilt offset and I tossed the last chunk of cherry into the coals - wow that stuff is strong, almost too much smoke flavor.
