Cooking For Engineers

[DrBiggles]

Hi,

The short of it is that this is the best finishing BBQ sauce I've had.

Many years ago I went through many recipes attempting to find a good one, something I could stomach, and never found my goal. At a recent Fatted Calf picnic, I tasted it. Taylor was kind enough to give me the recipe, I suppose it won't hit production. Poopy.

I like it a lot, so much in fact, am sharing it with everyone I meet. This will also be the sauce I serve when I cook for crowds when paid.



Here's the short recipe version:

Mince an onion. Lightly brown it and add 3 cups of red wine vinegar to the pot. Reduce the vinegar by half. Add 2 cups of stock or
duck gelee and simmer 20 minutes or so. Fold in 3 cups of ketchup,
one cup of blackstrap molasses, 1 cup of coffee and half a cup of
bourbon. Simmer for 5 minutes, adjust seasoning and use according to
your twisted little desires.

I followed the same direction and was delighted with nearly the same flavors. I didn't have duck gelee, so used rendered chicken fat to brown the onions, then used chicken jello to replace the duck.

Perfection.

xo, Biggles

ps - The quality and strength of the ingredients do make a difference.

[Michael Chu]

Oh WOW. That sounds really amazing. I'm going to try this recipe the next time I make a batch of BBQ sauce.