BBQ Chicken & Ribs
Monday June 27, 2011
For most of you in A Wicked Scoff's reading audience, summer is upon us. To my friends, relatives and fellow Newfoundlanders at home, please accept my apologies as I know you are having a dreadful start to the summer season. Of all the things I miss about Newfoundland, June's capelin weather, which consists of day after day of rain, drizzle, fog and temperature hovering around the 10-degree mark (Celsius), is certainly not one of them. According to the forecast however, things are looking up. With warm sunny days come eating and cooking outside and firing up the grill.
When it comes time to serving up your favourite grilled meats, whether it be chicken or pork, don't reach for some store-bought BBQ sauce. Instead, whip up a batch of homemade sauce, featuring a healthy portion of your favourite beer. Keeping in line with my Newfoundland heritage, this recipe calls for an ample amount of fancy molasses, and some of our own Jockey Club beer. You can use whatever beer you like however.
Last weekend was Father's Day and I used my BBQ Sauce on some grilled chicken wings and smoked baby back ribs. Here are a few pictures from the feast along with a recipe for my sauce, which gets basted on the meats for the final 5-6 minutes of cooking. I also like to serve it table side for dipping. I'll let you know how I prepared my ribs, along with a special BBQ dry rub later this week.
Jockey Club BBQ Sauce
1 small onion, minced
2 tbsp canola oil
2 cups ketchup
1 cup apple cider vinegar
1 cup fancy molasses
1 cup of Jockey Club (or your favourite beer)
1/2 tsp of each of the following: garlic powder, paprika, chili powder, salt and pepper
1 tsp allspice
In a medium sauce pan, saute the onions in the oil over a medium heat until tender and translucent, but not browned. Add all the remaining ingredients, stir well and bring to a simmer. Reduce heat to low and continue to simmer for about 30 minutes until sauce thickens a little. Apply to your favourite grilled meats for the final few minutes of cooking for a sweet, tangy and sticky BBQ sauce coating. I like to keep the sauce pan next to the grill and keep the sauce warm. Serve on the side as well for extra dipping. Goes great with pork chops, ribs and chicken!
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About Me...The Wicked Newfoundlander
I'm originally from Newfoundland, Canada, and very proud of it! I moved to upstate New York in 2007, and I spend much of my time working and playing throughout New England. Besides my wife, our dog and hockey, I'm passionate about food. I love to cook and create great tasting food. I also love tasting and critiquing food, and comparing regional cuisine (notably Newfoundland and New England dishes).