Whisky is not only good for drinking, it can also be used in the kitchen. In this recipe, whisky is used to give the final touch to a BBQ sauce.
4 parts pureed tomatoes
1 part molasses (or sugarbeet syrup for our friends in Europe)
1 part wine or cider vinegar
1/4 part Lagavulin 16
Salt, pepper, sweet paprika powder, cumin powder, and tabasco or cayenne pepper to your liking
Put tomatoes, melasses, vinegar and spices into an approriate pot and let simmer for about 15 minutes. Add the whisky after the sauce has cooled down.
The proportions of the ingredients are only approximate. Feel free to adjust them according to your own taste.
The whisky adds a smoky flavor to the sauce. In industrial products this effect is achieved by a substance called “liquid smoke” whick basically is condensed and diluted smoke from a wood fire. But as whisky lovers we know how to add smoke to a dish, don’t we? I suggest a whisky that is not too medicinal. I think Lagavulin 16 is the best choice, but also an Ardbeg will do nicely. If you can smell smoked ham or bacon in the whisky, then you can use it.
I actually prefer sugar beet syrup over molasses because it adds a slightly sour bitterness that blends very well with the other ingredients.
The sauce is suitable for any kind of grilled or BBQ-ed red meat, like steaks, brisket or ribs.