K Kruger
TVWBB 1-Star Olympian
Rather than Liquid Smoke, common in many KC-style sauces and something of which I am not a fan, I prefer to add ground chipotle and some of the juices from the rested meat for a bit of smokiness.
1 medium onion, peeled and sliced thinly
1 Tbls olive oil
1 Tbls unsalted butter
2 tsp dried thyme
pinch salt
1 slice ginger, about the size of a quarter, skin removed, minced
2 cloves garlic, pressed
pinch ground celery seed
1/3 c pineapple juice
1 c ketchup
1 can (14 oz) diced tomatoes
1/2 c apple cider vinegar
2 Tbls Worcestershire sauce
juice of 1 lemon, divided
1 tsp Aleppo pepper
2 tsp ground chipotle pepper
3 Tbls molasses
2 Tbls light brown sugar
2-4 Tbls juices from the rested meat (the juices that pool in the foil wrapping while the meat is resting)
In a medium pot heat the oil and the butter over medium heat till the butter melts and its foam subsides, 2 min or so. Add the onion, toss to coat with the fat, and cook till soft, stirring occasionally, 4-6 min. Add the salt and thyme, stir, and continue to cook till the onions are light-medium brown, about 7-10 min more. Add the ginger and garlic and cook, stirring, till very fragrant but not browned, about 45-60 secs. Increase the heat to high and add the pineapple juice, ketchup, canned tomatoes with their juices, vinegar, Worcestershire, and the juice of 1/2 of the lemon. Bring to a boil then reduce to a simmer by lowering the heat slightly.
Add the Aleppo and chipotle peppers, the molasses, and the brown sugar. Cook, stirring occasionally, about 7 min, or until the sugar and molasses have dissolved and the sauce is flavorful and well-blended. Remove from heat, add the juice of the other half of the lemon. Puree in batches in a blender, or by using an immersion stick blender. Return to the pot, off heat. When the meat you've rested is unwrapped from its foil, carefully pour the juices from the foil into a small cup. Whisk 2-4 Tbls (or to taste) into the sauce in 1 Tbls increments, tasting after each addition. Adjust salt if necessary. Heat briefly ,if desired; serve.
Kevin
on edit: clarified salt
1 medium onion, peeled and sliced thinly
1 Tbls olive oil
1 Tbls unsalted butter
2 tsp dried thyme
pinch salt
1 slice ginger, about the size of a quarter, skin removed, minced
2 cloves garlic, pressed
pinch ground celery seed
1/3 c pineapple juice
1 c ketchup
1 can (14 oz) diced tomatoes
1/2 c apple cider vinegar
2 Tbls Worcestershire sauce
juice of 1 lemon, divided
1 tsp Aleppo pepper
2 tsp ground chipotle pepper
3 Tbls molasses
2 Tbls light brown sugar
2-4 Tbls juices from the rested meat (the juices that pool in the foil wrapping while the meat is resting)
In a medium pot heat the oil and the butter over medium heat till the butter melts and its foam subsides, 2 min or so. Add the onion, toss to coat with the fat, and cook till soft, stirring occasionally, 4-6 min. Add the salt and thyme, stir, and continue to cook till the onions are light-medium brown, about 7-10 min more. Add the ginger and garlic and cook, stirring, till very fragrant but not browned, about 45-60 secs. Increase the heat to high and add the pineapple juice, ketchup, canned tomatoes with their juices, vinegar, Worcestershire, and the juice of 1/2 of the lemon. Bring to a boil then reduce to a simmer by lowering the heat slightly.
Add the Aleppo and chipotle peppers, the molasses, and the brown sugar. Cook, stirring occasionally, about 7 min, or until the sugar and molasses have dissolved and the sauce is flavorful and well-blended. Remove from heat, add the juice of the other half of the lemon. Puree in batches in a blender, or by using an immersion stick blender. Return to the pot, off heat. When the meat you've rested is unwrapped from its foil, carefully pour the juices from the foil into a small cup. Whisk 2-4 Tbls (or to taste) into the sauce in 1 Tbls increments, tasting after each addition. Adjust salt if necessary. Heat briefly ,if desired; serve.
Kevin
on edit: clarified salt