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.
Ingredients:
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
Preparation:
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.
Remarks:
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.
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