This recipe appeared in the April 2005 issue of Food & Wine magazine. It accompanied an article about Adam Perry Lang, a French-trained chef who spent a decade working in some of the best restaurants in NYC, then turned his attention to American regional cuisine and spent more than a year traveling the country, visiting countless barbecue restaurants, judging at the American Royal Barbecue competition, etc., and eventually opening Daisy May's BBQ USA in Manhattan.
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Sweet & Sticky Barbecue Sauce
1/2 cup vegetable oil
5 garlic cloves, chopped
1 medium onion, chopped
1 green bell pepper, chopped
salt
1/4 cup dark rum
3 Tablespoons chili powder
1 Tablespoon freshly ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground clove
1 cup dark brown sugar
2 cups water
2 cups ketchup
1/2 cup molasses
1/2 cup yellow mustard
1/2 cup cider vinegar
2 teaspoons hot sauce
Heat oil in large saucepan. Add garlic, onion, bell pepper, and a pinch of salt. Cook over moderate heat, stirring occasionally, until softened, about 10 minutes.
Add rum and simmer for 2 minutes.
Add chili powder, black pepper, allspice, and cloves, stirring continually, until fragrant, about 3 minutes.
Add brown sugar, water, ketchup, molasses, mustard, vinegar, and hot sauce, stirring often, until thickened, about 30 minutes.
Transfer sauce to a large food processor and puree. Season with salt to taste.
May be refrigerated for up to two weeks.
Brush sauce on meat up to 45 minutes before the end of cooking.
------------------
Sweet & Sticky Barbecue Sauce
1/2 cup vegetable oil
5 garlic cloves, chopped
1 medium onion, chopped
1 green bell pepper, chopped
salt
1/4 cup dark rum
3 Tablespoons chili powder
1 Tablespoon freshly ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground clove
1 cup dark brown sugar
2 cups water
2 cups ketchup
1/2 cup molasses
1/2 cup yellow mustard
1/2 cup cider vinegar
2 teaspoons hot sauce
Heat oil in large saucepan. Add garlic, onion, bell pepper, and a pinch of salt. Cook over moderate heat, stirring occasionally, until softened, about 10 minutes.
Add rum and simmer for 2 minutes.
Add chili powder, black pepper, allspice, and cloves, stirring continually, until fragrant, about 3 minutes.
Add brown sugar, water, ketchup, molasses, mustard, vinegar, and hot sauce, stirring often, until thickened, about 30 minutes.
Transfer sauce to a large food processor and puree. Season with salt to taste.
May be refrigerated for up to two weeks.
Brush sauce on meat up to 45 minutes before the end of cooking.