So I got really faded yesterday and decided to use the Peach Cider my mom gifted me in a BBQ Sauce. What transpired was a completely loony and awesome recipe that I doubt I'll ever be able to replicate, but from my memory it went something like this:
Ingredients: Bacon, Vidalia Onion, Peach Cider, Black Tea, Bourbon, Fresh Lemon, Fresh Thyme, Fresh Garlic, Fresh Sage, Ground Sage, Ground Allspice, Garlic Powder, Onion Powder, Six Chili Powder, Ground Ginger, Ginger Salt, Mustard (I used Jalapeno), Apple Cider Vinegar, Tomato Puree, Ketchup, Red Pepper Flakes, Brown Sugar, Honey, Peanut Butter.
Step 1. Render Bacon in a little peanut oil and then brown the onion in the bacon fat adding the garlic towards the end
1a. Warm Peach Cider with a little water and black tea (used loose)
Step 2. Discard Onion, Garlic and Bacon once completely rendered and brown and add the tomato puree into the infused oil and transfer the peach tea liquid straining out the tea or taking the bags while stirring the puree to incorporate the liquid.
Step 3. Throw in the thyme and Sage. Then add the mustard, ketchup, bourbon, lemon, honey, apple cider vinegar and brown sugar to the mix and stir on low.
Step 4. Add all of the dry ingredients to taste including the ginger powder, ginger salt (or regular salt), garlic powder, onion powder, six chili powder, red pepper flakes, ground allspice, ground sage. Simmer for a few minutes.
Step 5. Add peanut butter and possibly a bit more apple cider vinegar if too thick, stirring until incorporated.
Step 6. Strain liquid into a mason jar or container of your choice.
Note: Don't worry if your sauce starts off a little astringent tasting as the richness and spice will be added later, the tea will act as a great balancer later.
Ingredients: Bacon, Vidalia Onion, Peach Cider, Black Tea, Bourbon, Fresh Lemon, Fresh Thyme, Fresh Garlic, Fresh Sage, Ground Sage, Ground Allspice, Garlic Powder, Onion Powder, Six Chili Powder, Ground Ginger, Ginger Salt, Mustard (I used Jalapeno), Apple Cider Vinegar, Tomato Puree, Ketchup, Red Pepper Flakes, Brown Sugar, Honey, Peanut Butter.
Step 1. Render Bacon in a little peanut oil and then brown the onion in the bacon fat adding the garlic towards the end
1a. Warm Peach Cider with a little water and black tea (used loose)
Step 2. Discard Onion, Garlic and Bacon once completely rendered and brown and add the tomato puree into the infused oil and transfer the peach tea liquid straining out the tea or taking the bags while stirring the puree to incorporate the liquid.
Step 3. Throw in the thyme and Sage. Then add the mustard, ketchup, bourbon, lemon, honey, apple cider vinegar and brown sugar to the mix and stir on low.
Step 4. Add all of the dry ingredients to taste including the ginger powder, ginger salt (or regular salt), garlic powder, onion powder, six chili powder, red pepper flakes, ground allspice, ground sage. Simmer for a few minutes.
Step 5. Add peanut butter and possibly a bit more apple cider vinegar if too thick, stirring until incorporated.
Step 6. Strain liquid into a mason jar or container of your choice.
Note: Don't worry if your sauce starts off a little astringent tasting as the richness and spice will be added later, the tea will act as a great balancer later.
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