Tuesday, September 18, 2007

BBTuesday - Sauce Off, Week 1

The pig is smiling. That's because the Sullicom Sauce Off is on and today you'll get the first recipe submission. Before we get going, I want to offer a tip of the hat to the Barbecue Bachelor, that runnin' machine who prepped for the recent Philly Half-Marathon by whipping up a batch of my very own family brew, the Kentucky BBQ Dip. The boy finished the race in the top 16%, an outcome aided, no doubt, by the kick in the sauce. Congrats, Bachelor!

And now, the main event...

Our first sauce comes from Chef JP, proprietor of The Chef From Hell blog, my favorite food site on cyber-earth. The Chef has dug into his ample recipe vault and produced a sauce with a Mexican spin. The Remarkable Marcy (a great fan of mole sauces) and I will give this a try this week and report back to you next Tuesday.

Chef JP's Mole BBQ Sauce

This is one of many barbecue sauces I make from time to time. This particular one is perfect for chicken breasts on the grill or to use as a condiment on some fajita steak burritos.


3 TBS Olive Oil

1 Spanish Onion, chopped small

4 cloves Garlic, diced

2 TBS fresh Cilantro, diced

1 1/4 cup Ketchup

1 1/4 cup Beef Stock or Broth

1 TBS Honey

2 TBS dark brown Mustard

1/2 cup dark Molasses

1/4 cup Cider Vinegar

1/2 cup Mole sauce

Note: You can find Mole sauce at most Spanish markets or on the Internet through some sort of specialty food site. The brand I like the best is Doria Maria.

Dry Spice Mix:

1/2 tsp Kosher Salt

1 TBS dark Chili Powder

1 tsp Thyme

1 tsp Crushed Red Pepper

1 tsp Ground Cumin

Cooking Procedure:

In a small bowl, combine the ingredients for the dry spice mix

Set this aside

In a medium sized pot, heat the olive oil over medium heat

Add the onions, garlic, fresh cilantro & the dry spice mix

Stir well & cook for 5 to 8 minutes; until the onions begin to turn clear

Add the ketchup, beef stock, diced cilantro, honey, mustard, molasses & vinegar

Bring this to a high simmer

Stir well

Cook this down for 20 minutes; stir from time to time

Stir in the Mole Poblano paste & reduce heat to low

Let the sauce simmer for another 30 minutes

Hoo Hah!

And "Hoo Hah!" back at ya, Chef. Thanks for a great recipe.

In addition to reporting back on the mole sauce, we'll also bring you recipe #2 next Tuesday.

Musical Interlude

Here's a little background music for you while you're making the Chef's sauce. You might not know that JP is a musician, a professional at that, who has a taste for the blues. Check out his band, the Freelance Vandals on their MySpace page. No surprise here that my particular favorite is their song, "Hot BBQ." So this clip's for him.

There's not much to the video, considering that the song was recorded in 1927 by Robert Hicks, aka Barbecue Bob. But it sounds good, and the number, appropriately, is titled, "Barbecue Blues."



Barbecue said...

Game on! I'm working on the road this week but once I get back home the BBQB will put together something special and get it submitted.

sullicom said...

Have at it!